{"id":6404,"slug":"chocolate","title":"Chocolate","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one rib or bar of chocolate for each person","water","one large cup of very hot milk for each person"],"ingredients_norm":["rib or bar of chocolate for each person","water","hot milk for each person"],"steps":["For each person take one rib or bar of chocolate.","Cut in very small pieces, put in pot and add one spoonful of water and let chocolate melt.","Add one large cup of very hot milk for each person, and bring nearly to the boiling point."],"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:w132:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"807bb0536e71f3054fd68207283dad86b25858d15e3f0a349329ba0682c75bc0","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","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/chocolate"}