{"id":5727,"slug":"potato-brioche-2","title":"Potato brioche.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["potato croquette preparation","flour","yolks of eggs"],"ingredients_norm":["potato croquette preparation","flour","egg yolk"],"steps":["Make a potato croquette preparation.","Roll out, in flour, into the shape of a ball.","Place on a buttered pan.","Brush the tops with yolks of eggs.","Bake in oven until nicely colored."],"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:w94:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9ad7bda1a779b8b75710db8aa85d3c51452c2adfb418da1b36329510240a58a9","created_at":"2026-08-02T16:46:28Z","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/potato-brioche-2"}