{"id":6218,"slug":"gendarme-potatoes","title":"Gendarme potatoes.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some small potatoes","salt","pepper","a piece of butter","a sliced onion"],"ingredients_norm":["potato","salt","pepper","butter","onion"],"steps":["Peel some small potatoes and cut lengthwise in eight or more pieces.","Put in roasting pan with salt, pepper and a piece of butter, and roast in oven for seven minutes.","Add a sliced onion, mix well, and again roast, turning often."],"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:w122:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a0b09f30a9765c86c28e1b80bf555059baf80ebe23a836d743689d935706bdab","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/gendarme-potatoes"}