{"id":4370,"slug":"chocolate-profiteroles","title":"Chocolate profiteroles","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Some small cream puffs","Whipped cream","One pint of water","One-half pound of sugar","Three ounces of cocoa"],"ingredients_norm":["cream puff","whipped cream","water","sugar","cocoa"],"steps":["Make some small cream puffs and fill with whipped cream.","Place on a deep dish and cover with a sauce made of one pint of water, one-half pound of sugar, and three ounces of cocoa.","Boil the water with the sugar, then add the cocoa and stir well.","Boil for five minutes."],"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:w7:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"21710e7b78cec1952243f0406e24c8c2ff15552a9abcccb7d5affd1250d777be","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T17:11:32Z","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-profiteroles"}