{"id":6454,"slug":"fried-onions","title":"Fried onions","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["large onions","milk","flour","hot swimming lard","salt"],"ingredients_norm":["onion","milk","flour","hot swimming lard","salt"],"steps":["Cut large onions in thin slices and separate into rings.","Put in milk, then in flour, and fry in hot swimming lard.","When brown remove, salt, and serve on napkin, or use for garnishing."],"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:w135:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f2fd343f0306638e367a9a74c3ed95c4e554f96eddbbd90db376769f2e76ecbf","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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/fried-onions"}