{"id":6200,"slug":"french-fried-potatoes","title":"French fried potatoes.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Raw potatoes","Swimming lard","Salt"],"ingredients_norm":["raw potato","swimming lard","salt"],"steps":["Cut raw potatoes in strips one-third inch thick and two inches long.","Fry in swimming lard, but do not have it too hot.","When potatoes are done remove from pan and let the fat become as hot as possible.","Fry the potatoes again until they are a golden yellow.","Remove, salt, and serve on a napkin.","Do not cover, as this will cause them to become soft and spongy."],"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:w121:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e2ef3a5fae674325b3ba011f6c0e6e879c287c2c01004930da331569e8b10fca","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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/french-fried-potatoes"}