{"id":5239,"slug":"plombiere-aux-marrons","title":"Plombière aux marrons.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["vanilla plombière base","some broken marrons glacés","a little rum","whipped cream","a whole marron glacé"],"ingredients_norm":["vanilla plombiere base","broken marrons glace","little rum","whipped cream","whole marron glace"],"steps":["Same as vanilla plombière, but add some broken marrons glacés soaked in a little rum, when ready to put in the moulds to harden.","Serve with whipped cream, and a whole marron glacé on top of each portion."],"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:w62:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"5c1920e512eb2dee68b796925733d950dfd857e269856aa378cb68cac59262ba","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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/plombiere-aux-marrons"}