{"id":5227,"slug":"puree-of-potato-salad","title":"Purée of potato salad.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four white potatoes","one spoonful of vinegar","two spoonfuls of olive oil","a little Cayenne pepper","salt if necessary","a little hot bouillon or water","finely chopped parsley"],"ingredients_norm":["white potato","vinegar","olive oil","little cayenne pepper","salt if necessary","little hot bouillon or water","parsley"],"steps":["Boil four white potatoes in salted water, and pass through a fine sieve.","Add one spoonful of vinegar, two spoonfuls of olive oil, a little Cayenne pepper, and salt if necessary.","Set in ice box until cold.","Then mix well with a wooden spoon. If too thick stir in a little hot bouillon or water. Be sure it is hot, as cold will not do.","Serve in a salad bowl with finely chopped parsley on top."],"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:w62:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6013f0c07cff0fcb2e3f522c4825be5afb56e882e55454a851c390412cbe2942","created_at":"2026-08-02T16:42:54Z","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/puree-of-potato-salad"}