{"id":3790,"slug":"chocolate-jumbles","title":"CHOCOLATE JUMBLES","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1/3 cup Cottolene.","1 cup sugar.","2 squares chocolate grated.","1 tablespoon milk or water.","2 eggs beaten thick and light.","2 teaspoons baking powder.","2 cups flour.","1/4 teaspoon salt.","1 teaspoon vanilla."],"ingredients_norm":["shortening","sugar","squares chocolate","milk or water","eggs beaten thick and light","baking powder","flour","salt","vanilla"],"steps":["Cream Cottolene, add sugar gradually, stirring constantly, add chocolate, milk and eggs.","Mix and sift flour, baking powder and salt; add to first mixture.","Add more flour if necessary. Dough should be soft.","Toss on a floured board, roll out to one-half inch thickness, shape with a doughnut cutter, sprinkle with granulated sugar and bake ten to twelve minutes in a hot oven."],"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/31534","source_ref":"pg:31534:39","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b44361e6329d9c3fb1b4ce479f66c15b402e1313c9e302020ca2dfeade12d4db","created_at":"2026-08-02T15:43:56Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), 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-jumbles"}