{"id":7075,"slug":"potato-balls-with-parsley","title":"POTATO BALLS WITH PARSLEY","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["medium potatoes","salt","two tablespoons of butter","one-half tablespoon of lemon juice","one tablespoon of finely minced parsley","a dash of cayenne pepper"],"ingredients_norm":["potato","salt","butter","lemon juice","parsley","cayenne pepper"],"steps":["Pare very thin, medium potatoes as near a size as possible.","Have ready a pot of boiling water, salted, drop in the potatoes and keep them at a quick boil until tender.","Serve with a batter made by beating to a cream two tablespoons of butter, one-half tablespoon of lemon juice and one tablespoon of finely minced parsley; add salt and a dash of cayenne pepper; spread over the hot potatoes, and it will melt into a delicious dressing. This is especially nice to serve with fish."],"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/12350","source_ref":"pg:12350:w37:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3338b4e2bb13c73d7130eaba9fb70aa3b0c21feb543c9f4913e9fb596c9f2d5b","created_at":"2026-08-02T16:57:06Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/potato-balls-with-parsley"}