{"id":4954,"slug":"sweet-potatoes-flambe-with-rum","title":"Sweet potatoes flambé with rum.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Four sweet potatoes","Two ounces of butter","A little salt","A teaspoonful of sugar","Two ponies of rum"],"ingredients_norm":["sweet potato","butter","little salt","sugar","ponies of rum"],"steps":["Boil and peel four sweet potatoes, and cut in egg shapes.","Put in pan with two ounces of butter and roast until nice and yellow.","Then add a little salt and a teaspoonful of sugar, heat, and then put in chafing dish.","Pour two ponies of rum on top, light, and bring to the table flaming."],"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:w44:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d06fcdd15c44517d9b23b9f3897edc9e090e96085ea7a1e756d60b121734be91","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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/sweet-potatoes-flambe-with-rum"}