{"id":6193,"slug":"potatoes-laurette","title":"Potatoes Laurette.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One cup of boiling water","One ounce of butter","One-half cup of sifted flour","The yolks of two eggs","Equal parts of fresh-boiled potato that has been passed through a sieve","Flour","Egg","Bread crumbs","Swimming fat or lard"],"ingredients_norm":["boiling water","butter","flour","egg yolk","equal parts of fresh boiled potato that has been passed through sieve","egg","bread crumb","swimming fat or lard"],"steps":["To a cup of boiling water add one ounce of butter and stir in one-half cup of sifted flour, mixing it well.","Allow to cool slightly and add the yolks of two eggs.","Mix this dough with equal parts of fresh-boiled potato that has been passed through a sieve.","Roll in flour in the form of a pencil and about two inches long, dip in egg and bread crumbs, and fry in swimming fat or lard.","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:w121:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bde0d8a263c50536625ce1c747c05bb577f259e62872b70f0300a1ae51346950","created_at":"2026-08-02T16:50:21Z","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/potatoes-laurette"}