{"id":6510,"slug":"gendarme-potatoes-2","title":"Gendarme potatoes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["potatoes","piece of butter","one sliced onion","salt","chopped parsley"],"ingredients_norm":["potato","butter","onion","salt","parsley"],"steps":["Cut the potatoes in the same shape as for French fried.","Put in pan with piece of butter and roast in oven.","When half done add one sliced onion and finish roasting.","Sprinkle with salt and chopped parsley before serving."],"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:w138:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d3a34041ce0cfeb7764291d5a9fe131a865d5b72af831f5c79ffd2795d44fa33","created_at":"2026-08-02T16:52:24Z","updated_at":"2026-08-02T16:52:24Z","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-2"}