{"id":7791,"slug":"breakfast-cocoa","title":"BREAKFAST COCOA","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two tablespoons prepared cocoa","two tablespoons of sugar","a few grains of salt","one-half cup of boiling water (for paste)","one-half cup of boiling water (additional)","three cups of scalded milk"],"ingredients_norm":["prepared cocoa","sugar","few grains of salt","boiling water","scalded milk"],"steps":["Mix two tablespoons prepared cocoa with two tablespoons of sugar and a few grains of salt, dilute with one-half cup of boiling water to make a smooth paste.","Then add one-half cup of boiling water and boil five minutes.","Turn into three cups of scalded milk and beat two minutes, using Dover beater 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/12350","source_ref":"pg:12350:w94:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b90e19c8b3bc8bb266ca477574cd9fc5507dc1e8a0f1860115bdf3f9952fff8e","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/breakfast-cocoa"}