{"id":4715,"slug":"puree-of-potatoes","title":"Purée of potatoes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["4 well-washed white potatoes","1 quart of stock","2 cut-up stalks of leeks","salt","pepper","2 ounces of butter"],"ingredients_norm":["washed white potato","stock","cut up stalks of leek","salt","pepper","butter"],"steps":["Peel four well-washed white potatoes, and cut in pieces.","Put in a vessel with one quart of stock and two cut-up stalks of leeks, and boil until done.","Then strain through a fine sieve, put back in vessel, season with salt and pepper, add two ounces of butter, and stir well until the butter is melted."],"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:w30:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ee2d63f4fdf8c5789c7f7ec4fe330334b1fbf799eff87bc1dc123ef763a569b8","created_at":"2026-08-02T16:38:21Z","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/puree-of-potatoes"}