{"id":5649,"slug":"louis-potatoes","title":"Louis potatoes.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some potatoes","water","enough cream to cover the potatoes","a little salt"],"ingredients_norm":["potato","water","enough cream to cover the potato","little salt"],"steps":["Cut some potatoes with a small round Parisian spoon.","Parboil in water.","Finish cooking in just enough cream to cover the potatoes.","Season with a little salt, and serve in a deep dish with the cream."],"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:w89:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f5b79da4b74baad174101427b824a3be4938e4c3543cf1931d95e2ed9e48134e","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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/louis-potatoes"}