{"id":5451,"slug":"tipsy-parsons","title":"Tipsy parsons.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["slices of sponge cake about one-half inch thick","sherry wine","boiling custard"],"ingredients_norm":["sponge cake about half inch thick","sherry wine","boiling custard"],"steps":["Cut some slices of sponge cake about one-half inch thick.","Soak them in sherry wine, and place them in saucers.","Cover the top with boiling custard, and serve."],"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:w77:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a83b4681f00e362f474b7e9a638c5a28497f6419d38ae4b8db2082f9c539d022","created_at":"2026-08-02T16:44:05Z","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/tipsy-parsons"}