{"id":5904,"slug":"shirred-eggs-brunswick","title":"Shirred eggs, Brunswick","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["butter","a slice of raw tomato about one-half inch thick","two eggs","salt","pepper"],"ingredients_norm":["butter","raw tomato about half inch thick","egg","salt","pepper"],"steps":["Butter a shirred egg dish.","Lay a slice of raw tomato about one-half inch thick in the bottom, heat through, turn it over, and break two eggs on top.","Season with salt and pepper, and finish cooking."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w105:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"cce725afa62ccadcc3d21b92787e3591b1551784bb037cd64f36c87ddc0bd6fa","created_at":"2026-08-02T16:47:33Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/shirred-eggs-brunswick"}