{"id":6539,"slug":"baba-au-rhum","title":"Baba au rhum.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half pound of flour","one ounce of yeast","three ounces of butter","two ounces of sugar","two ounces of currants","rind and juice of one lemon","one cup of warm milk","eggs","one pint of water","one pound of sugar","one gill of rum","juice of a lemon"],"ingredients_norm":["flour","yeast","butter","sugar","currant","rind and juice of lemon","warm milk","egg","water","rum","juice of lemon"],"steps":["Dissolve the yeast in one cup of warm milk and make a soft sponge with half of the flour, cover and let rise in a warm place.","Work the sugar and the butter together until creamy, add the eggs and lemon and the rest of the flour.","When the sponge has risen to twice its original size mix with the batter; at the same time adding the currants.","Fill baba moulds half full and let raise until nearly to the edge of the moulds.","Bake in a rather hot oven.","When done soak well in a syrup made with one pint of water, one pound of sugar, one gill of rum and the juice of a lemon.","Pour some of the sauce over the babas when serving."],"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:w140:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"a0fcd69a0e6b3c2d90272ffaf4c84d0d7aaaf8b34764d72f4d05b4831bcda7b4","created_at":"2026-08-02T16:52:24Z","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/baba-au-rhum"}