{"id":6151,"slug":"chateau-potatoes-2","title":"Château potatoes.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["raw potatoes","salt","butter"],"ingredients_norm":["raw potato","salt","butter"],"steps":["Cut raw potatoes in shape of a half-moon, and the size of an egg.","Put in cold water, salt, and boil for five minutes.","Place in pan with butter and roast in oven for ten minutes.","Salt again."],"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:w119:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c055efbac394234030a5985868a36db017ed02d83aefef926a2a57412b085b07","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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/chateau-potatoes-2"}