{"id":4340,"slug":"vogeleier-omelet","title":"Vogeleier omelet","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a roll","two ounces of butter","eight beaten eggs","salt","pepper","plenty of chives"],"ingredients_norm":["roll","butter","egg","salt","pepper","plenty of chive"],"steps":["Cut a roll in very thin slices.","Put in omelet pan with two ounces of butter, and fry until crisp.","Add eight beaten eggs, with salt, pepper, and plenty of chives.","Make into an omelet."],"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:w5:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"0ce6a65cfd5115b03e7c09effd4b10a3ad172b01174e2e7e2d1045c91d69dbd6","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T16:34:53Z","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/vogeleier-omelet"}