{"id":7670,"slug":"chocolate-custard","title":"CHOCOLATE CUSTARD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["yolks of 3 eggs","3 tablespoons sugar (for egg mixture)","1 heaping tablespoon grated unsweetened chocolate","1 tablespoon sugar (for chocolate)","1 tablespoon hot water","1 pint milk","vanilla (to taste)","sweetened whipped cream (for serving)"],"ingredients_norm":["egg yolk","sugar","unsweetened chocolate","hot water","milk","vanilla","sweetened whipped cream"],"steps":["Beat yolks of three eggs, three tablespoons of sugar till light.","Dissolve one heaping tablespoon of grated unsweetened chocolate, one tablespoon of sugar and one of hot water.","When dissolved, add slowly one pint of milk heated to boiling.","Pour this hot mixture over the beaten eggs and sugar.","Cook in double boiler, stirring constantly till it thickens.","When cool, flavor with vanilla, and place on ice.","When ready to serve, half-fill small punch glasses with the custard, heap over them sweetened whipped cream, flavored; putting on top of each glass, and serve cold."],"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:w86:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"1b6f46d8b2d7fde624af2367c28dd14034a17a7325c246ea4a2f06e344bfff9a","created_at":"2026-08-02T17:02:55Z","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/chocolate-custard"}