{"id":6225,"slug":"lorraine-potatoes","title":"Lorraine potatoes.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one chopped onion","one-quarter pound of salt pork cut in small dices","one ounce of butter","three pounds of potatoes cut in pieces one inch square","one pint of stock or bouillon","salt and pepper","a bouquet garni","chopped parsley"],"ingredients_norm":["onion","salt pork cut in small dice","butter","potatoes cut in pieces inch square","stock or bouillon","salt and pepper","bouquet garni","parsley"],"steps":["Simmer one chopped onion and one-quarter pound of salt pork cut in small dices, in one ounce of butter, for five minutes.","Then add three pounds of potatoes cut in pieces one inch square, one pint of stock or bouillon, salt and pepper, and a bouquet garni.","Cook until soft and sprinkle with 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:w122:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ff62eb751ea8702141aee1f6e762cd9c004567ae4338745169f964639936956c","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T17:11:32Z","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/lorraine-potatoes"}