{"id":7092,"slug":"potato-ribbon","title":"POTATO RIBBON","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["largest potatoes","deep fat"],"ingredients_norm":["largest potato","deep fat"],"steps":["Pare and lay in cold water (ice-water is best) for half an hour.","Select the largest potatoes, then cut round and round in one continuous curl-like strip (there is also an instrument for this purpose, which costs but a trifle); handle with care and fry a few at a time for fear of entanglement, in deep 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/12350","source_ref":"pg:12350:w38:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"4ea84916cab0bba9bcfe66f05c4ad5a2412565d29843ca6a94234f293739256e","created_at":"2026-08-02T16:57:06Z","updated_at":"2026-08-02T16:57:06Z","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-ribbon"}