{"id":6005,"slug":"ecrevisses-georgette","title":"Écrevisses Georgette.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four medium-sized potatoes","Écrevisses Voltaire"],"ingredients_norm":["sized potato","ecrevisses voltaire"],"steps":["Bake four medium-sized potatoes.","Then cut off the tops, remove the insides, and refill with Écrevisses Voltaire."],"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:w112:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"a9f75cfbd6114323bea258b665de4c580b58c20f1a3b66d3593bd1440f394edd","created_at":"2026-08-02T16:48:19Z","updated_at":"2026-08-02T17:11:32Z","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/ecrevisses-georgette"}