{"id":5203,"slug":"potatoes-allumette","title":"Potatoes, allumette","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four potatoes","swimming lard","salt"],"ingredients_norm":["potato","swimming lard","salt"],"steps":["Cut four potatoes in the form of matches, dry with a napkin.","Fry in hot swimming lard until yellow and crisp.","Remove, salt well, and serve on a napkin."],"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:w60:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"83e60b3ba54bde2a4301f2197f64b96ad23db48e121e7b12ea7aa4910892f576","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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/potatoes-allumette"}