{"id":6197,"slug":"fried-parsley","title":"Fried parsley.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Parsley in branches","Swimming fat or lard","Salt and pepper"],"ingredients_norm":["parsley in branch","swimming fat or lard","salt and pepper"],"steps":["Wash parsley in branches and dry in towel.","Fry in very hot swimming fat or lard for a second.","Salt and pepper."],"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:w121:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"038dce3df0211fa5195875d518417b2932d2f35c671939f04ddf9d9959a23be1","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/fried-parsley"}