{"id":5742,"slug":"mirlitons-au-rhum","title":"Mirlitons au rhum.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six eggs","six ounces of powdered sugar","six ounces of almonds chopped very fine","two tablespoonfuls of rum","one ounce of flour","four ounces of melted butter","tartalette moulds lined with very thin dough","powdered sugar","thin icing flavored with rhum"],"ingredients_norm":["egg","powdered sugar","almonds chopped very fine","rum","flour","butter","tartalette moulds lined with very thin dough","thin icing flavored with rhum"],"steps":["Beat until very light, six eggs, six ounces of powdered sugar, and six ounces of almonds chopped very fine.","Then add two tablespoonfuls of rum, one ounce of flour, and four ounces of melted butter.","Pour into tartalette moulds, that have been lined with very thin dough.","Dust the tops with powdered sugar, and bake in a rather hot oven.","Glace the tops with thin icing flavored with rhum."],"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:w94:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4b8545324ebf2398913cbedf3c1f42bb034eb432c7d7f4ec6a7d48240352eb2c","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T16:46:28Z","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/mirlitons-au-rhum"}