{"id":6285,"slug":"paille-potatoes-straw","title":"Paille potatoes (straw)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["potatoes","lard","salt"],"ingredients_norm":["potato","lard","salt"],"steps":["Cut in thin strips like straws the full length of the potato.","Fry in very hot lard, serve in napkin, and salt when first removed from fat."],"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:w126:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"d7762c3ee3b443b33e3bb71cdacf75faabc3e5bc19d08b5cc6348cd9f71aa6de","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/paille-potatoes-straw"}