{"id":6262,"slug":"julienne-potatoes-2","title":"Julienne potatoes.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["raw potatoes","swimming fat, lard preferred","salt"],"ingredients_norm":["raw potato","swimming fat lard preferred","salt"],"steps":["Cut raw potatoes in thin strips like matches, and full length of potatoes.","Fry in swimming fat, lard preferred, until crisp.","Remove from fat, salt, and serve on napkin.","Do not cover."],"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:w125:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e747c7c0ba4a33f6a7882529da77f5681d6cbd6bf69a22363ffba10e4a75b445","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/julienne-potatoes-2"}