{"id":4776,"slug":"alsatian-potatoes","title":"Alsatian potatoes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two ounces of butter","one chopped onion","four potatoes","one bay leaf","one clove","one cup of water","salt and pepper","fresh chopped parsley"],"ingredients_norm":["butter","onion","potato","bay leaf","clove","water","salt and pepper","fresh chopped parsley"],"steps":["Put in a casserole two ounces of butter and one chopped onion, and simmer until golden yellow.","Add four potatoes cut in small dices, one bay leaf, one clove, one cup of water, and season with salt and pepper.","Cover, and simmer slowly for thirty minutes.","Add fresh chopped parsley before serving."],"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:w34:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4f141f7d6462afbbca1ed10cf20386cdf7da0eb01db85e67d09c00a64e5faf57","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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/alsatian-potatoes"}