{"id":5775,"slug":"bischwiller-potatoes","title":"Bischwiller potatoes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of peeled potatoes","cold water","a little salt","two sliced onions","two ounces of butter","chopped parsley"],"ingredients_norm":["potato","cold water","little salt","onion","butter","parsley"],"steps":["Cut two pounds of peeled potatoes lengthwise, in eight pieces each.","Put in casserole and cover with cold water, add a little salt, and boil.","When done drain off the water and put the potatoes on a long platter.","Fry until crisp two sliced onions in two ounces of butter.","Pour the butter and onions over the potatoes.","Sprinkle with chopped 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/39550","source_ref":"pg:39550:w97:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"b878779984644fb0a368539a8912198f50103e4d506e0857f50cfdf02900febb","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T16:46:28Z","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/bischwiller-potatoes"}