{"id":4162,"slug":"potatoes-espagnole","title":"POTATOES ESPAGNOLE","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["2 cups pared and sliced potatoes","2 tablespoons bacon drippings","2 tablespoons minced onion","1/2 teaspoon salt","1/4 tablespoon cayenne","1-1/2 cups boiling water","1 tablespoon chopped green pepper or pimento"],"ingredients_norm":["pared and sliced potato","bacon dripping","onion","salt","cayenne","boiling water","green pepper or pimento"],"steps":["Melt drippings.","Add onion and cook until slightly brown.","Add other seasonings and water.","Pour over potatoes.","Let cook slowly in oven until potatoes are tender, about 30 minutes."],"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/15464","source_ref":"pg:15464:173","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7877f885e41f0fa4f96100f1ac3e8cc1bcbb28964baf462c1d682fab6c66454b","created_at":"2026-08-02T16:12:57Z","updated_at":"2026-08-02T16:12:57Z","notice":"Historical recipe (1918), 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-espagnole"}