{"id":7086,"slug":"curried-potatoes","title":"CURRIED POTATOES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two tablespoons of fat","one onion chopped fine","two cups of boiled potatoes, cut in dice","one-half cup of stock","one tablespoon of curry powder","one-half teaspoon of salt","a dash of red pepper","one teaspoon of lemon juice"],"ingredients_norm":["fat","onion chopped fine","boiled potato","stock","curry powder","salt","red pepper","lemon juice"],"steps":["Melt two tablespoons of fat in a frying-pan; add one onion chopped fine and cook until straw color.","Add two cups of boiled potatoes, cut in dice, one-half cup of stock, and one tablespoon of curry powder. Cook until the stock has been absorbed; then add one-half teaspoon of salt, a dash of red pepper, and one teaspoon of lemon juice."],"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:w37:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ca7ce03e9992b021472993647ea31c9d7fbe51f36ab7e86da73000f35abb5f88","created_at":"2026-08-02T16:57:06Z","updated_at":"2026-08-02T17:11:32Z","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/curried-potatoes"}