{"id":7074,"slug":"baked-potatoes-no-1","title":"BAKED POTATOES, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["fine, smooth potatoes","butter","salt","pepper","fine bread crumbs","a few tablespoons of cream","parsley"],"ingredients_norm":["fine smooth potato","butter","salt","pepper","fine bread crumb","few tablespoons of cream","parsley"],"steps":["Select fine, smooth potatoes and boil them about twenty minutes.","Drain off the water, remove the skins and pack in a buttered dish.","Lay a small piece of butter on each potato, sprinkle with salt and pepper, and sprinkle fine bread crumbs over all, with a few tablespoons of cream.","Bake until a nice light brown. Serve in the same dish. Garnish with parsley."],"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/12350","source_ref":"pg:12350:w37:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1f91f7c0b03bf2242c8a47914151bcd00b461600b67c6a9662ab4dbd8f8043e0","created_at":"2026-08-02T16:57:06Z","updated_at":"2026-08-02T16:57:06Z","notice":"Historical recipe, 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/baked-potatoes-no-1"}