{"id":7098,"slug":"potatoes-hungarian-style","title":"POTATOES (HUNGARIAN STYLE)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["potatoes, cut in one-third inch pieces, three cups","one-third cup of butter","two tablespoons of butter","a few drops of onion juice","two tablespoons of flour","one cup of hot milk","salt","paprika","one well-beaten egg yolk","finely chopped parsley"],"ingredients_norm":["potatoes cup","third cup of butter","butter","few drops of onion juice","flour","hot milk","salt","paprika","egg yolk","parsley"],"steps":["Wash, pare and cut potatoes in one-third inch pieces, there should be three cups; parboil three minutes, and drain.","Add one-third cup of butter, and cook on back of range until potatoes are soft and slightly browned.","Melt two tablespoons of butter, add a few drops of onion juice, two tablespoons of flour, and pour on gradually one cup of hot milk, season with salt and paprika, then add one well-beaten egg yolk.","Pour sauce over potatoes and sprinkle with finely chopped parsley."],"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:w38:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"0372524bd9ce6ed64f092aef229f5e12dcd0aa400d0330b4d505f0b413e34f70","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/potatoes-hungarian-style"}