{"id":5844,"slug":"steamboat-fried-potatoes","title":"Steamboat fried potatoes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three fresh-boiled potatoes","half butter and half chicken fat","salt and pepper"],"ingredients_norm":["fresh boiled potato","butter and half chicken fat","salt and pepper"],"steps":["Peel three fresh-boiled potatoes, and cut crosswise in pieces one and one-half inches thick.","Fry in a pan with half butter and half chicken fat.","Season with salt and pepper, and cook until golden yellow."],"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:w101:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a2bdd50ce76f4cf7631d10016ec45b5eabfb2ce04e5fdf791d9935d98cd40451","created_at":"2026-08-02T16:46:31Z","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/steamboat-fried-potatoes"}