vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sweet Potatoes Flambe with Rum
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 91. The excerpt below is the record exactly as published.
Sweet potatoes flambe with rum. 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
Cook this with the app: pantry check, scaling, and the assistant.