{"id":6362,"slug":"georgette-potatoes","title":"Georgette potatoes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["potato croquette dough","purée of spinach","bread crumbs","oil"],"ingredients_norm":["potato croquette dough","puree of spinach","bread crumb","oil"],"steps":["Roll potato croquette dough on table to the thickness of a cork and about ten inches long.","Make a hollow the entire length and fill with purée of spinach.","Bring the edges of the hollow together and roll again so the spinach will be in the middle of the potato dough and not visible.","Cut in pieces two inches long.","Roll in bread crumbs, and fry in the same manner as croquettes."],"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:w130:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"48b4dd2ef8fe94c90a28ad973190707e40e505bbca18a59b136ab83a62be655c","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T16:51:58Z","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/georgette-potatoes"}