{"id":4672,"slug":"potatoes-persillade-2","title":"Potatoes persillade.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two dozen potatoes","cold water","a spoonful of salt","one ounce of butter","chopped parsley"],"ingredients_norm":["potato","cold water","salt","butter","parsley"],"steps":["Cut two dozen potatoes to the shape of a small egg.","Put in a pot, cover with cold water, add a spoonful of salt, and boil slowly so they will not break.","When they are nearly soft drain off the water, add one ounce of butter, cover, and simmer until the butter is melted.","Then sprinkle with 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/39550","source_ref":"pg:39550:w27:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8cba881abe967152bbfe924873eeffb18fd80eeacd8ec46b870413fa3f4b4d5f","created_at":"2026-08-02T16:38:20Z","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-persillade-2"}