{"id":7521,"slug":"chocolate-eclairs-2","title":"CHOCOLATE ECLAIRS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["batter, prepared as in foregoing recipe","one cup of brown sugar","one-half cup of molasses","one tablespoon of butter","two tablespoons of flour","one-fourth pound of grated chocolate wet in one-fourth cup of sweet milk","vanilla"],"ingredients_norm":["batter prepared as in foregoing recipe","brown sugar","molasses","butter","flour","fourth pound of grated chocolate wet in fourth cup of sweet milk","vanilla"],"steps":["To make éclairs spread the batter, prepared as in foregoing recipe, in long ovals and when done cover with plain or chocolate frosting, as follows:","Boil one cup of brown sugar with one-half cup of molasses, one tablespoon of butter and two tablespoons of flour.","Boil for one-half hour, then stir in one-fourth pound of grated chocolate wet in one-fourth cup of sweet milk and boil until it hardens on the spoon.","Flavor with vanilla.","Spread this upon the éclairs."],"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:w74:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ed4acf14e2af48bb0a26df0fd03310e688188b857196f7cf379ea7e4b2e8042f","created_at":"2026-08-02T17:02:35Z","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-eclairs-2"}