{"id":6384,"slug":"souffle-potatoes","title":"Soufflé potatoes.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["potatoes","fat or lard","salt"],"ingredients_norm":["potato","fat or lard","salt"],"steps":["Peel the potatoes to oval shape.","Do not wash but wipe with a napkin.","Cut lengthwise in strips about an eighth of an inch in thickness.","Place in swimming fat or lard that is merely warm and put on fire to get hot.","When the potatoes are nearly done they will swim on top of the fat and swell up like little cushions.","When all are on top take out and throw into very hot fat to color them.","Remove, salt, and serve on 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:w131:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fab0b60db7b7e2b677913dd2c76951bef732c0d77e0e8906134cca626449b199","created_at":"2026-08-02T16:51:58Z","updated_at":"2026-08-02T16:51:58Z","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/souffle-potatoes"}