{"id":4784,"slug":"venetian-egg-in-chafing-dish","title":"Venetian egg in chafing dish","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["an onion","two ounces of butter","half a can of firm tomatoes","a pound of eastern cheese","salt","paprika","a little Worcestershire sauce","half a teaspoonful of mustard","three lightly beaten eggs","toast or toasted crackers (for serving)"],"ingredients_norm":["onion","butter","firm tomato","eastern cheese","salt","paprika","little worcestershire sauce","mustard","egg","toast or toasted cracker"],"steps":["Mince an onion and cook in sauté pan in two ounces of butter.","Then add half a can of firm tomatoes and cook for twenty minutes.","Add a pound of eastern cheese, broken into small bits; season with salt, paprika, a little Worcestershire sauce, and half a teaspoonful of mustard. Stir continuously.","Last, add three lightly beaten eggs, and stir until thick. It should be of the same consistency as a Welsh rabbit.","Serve either with, or on, toast or toasted crackers."],"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:w35:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ea20e7085622ff4529565ec379bfe7291d129dfde2caeb46db1b50fdca7bdca1","created_at":"2026-08-02T16:40:36Z","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/venetian-egg-in-chafing-dish"}