{"id":6462,"slug":"rissolees-potatoes","title":"Rissolées potatoes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["potatoes","butter","salt"],"ingredients_norm":["potato","butter","salt"],"steps":["Cut potatoes in the form of a small egg or a ball.","Boil for seven minutes, then put in pan with butter and brown.","Sprinkle with salt."],"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:w136:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9fdb6ffea66462d25b3775eccaaca1db9f6bf99f3903a38666bde89217a7a338","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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/rissolees-potatoes"}