{"id":6269,"slug":"stuffed-eggs","title":"Stuffed eggs.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["hard boiled eggs","sweet butter","salt","paprika","a little anchovy paste","some chives","poppy or celery seeds","any kind of purée, such as purée of tomatoes, regalia, chicken, etc."],"ingredients_norm":["hard boiled egg","sweet butter","salt","paprika","little anchovy paste","chive","poppy or celery seed","any kind of puree such as puree of tomatoes regalia chicken etc"],"steps":["Cut hard boiled eggs in two, either way.","Mix the yolks with equal parts of sweet butter and pass through a sieve.","Add salt, paprika, a little anchovy paste, and some chives.","Mix well, and fill the halved eggs.","Or the yolks may be mixed with butter, and some poppy or celery seeds, etc.","Also with any kind of purée, such as purée of tomatoes, regalia, chicken, etc.","If the filling is put in a pastry bag with a star mould in the bottom, to squeeze it through, the eggs can be filled in an attractive and novel manner.","Serve very cold."],"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:w125:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"5349b690cf256e17af551e4d6e2fd06a968242017a251ba231b3eead10892cf7","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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/stuffed-eggs"}