{"id":6070,"slug":"figs-roma-2","title":"Figs Roma.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["lady fingers","vanilla ice cream","about a dozen peeled and quartered figs","good rum","sauce au marasquin","some macaroon crumbs","ice"],"ingredients_norm":["lady finger","vanilla ice cream","and quartered fig","rum","sauce au marasquin","macaroon crumb","ice"],"steps":["Line a bowl (timballe) with lady fingers.","Put à layer of vanilla ice cream in the bottom, then à layer of about a dozen peeled and quartered figs, sprinkle this with good rum, cover thickly with sauce au marasquin, and sprinkle some macaroon crumbs on top.","Serve in plates with ice around the bowl."],"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:w116:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.94,"content_hash":"a06d8e2b0eacc08a59e7ee0e487ba029d52fcc27500084ebd1590acf10c6d8c9","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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/figs-roma-2"}