{"id":7732,"slug":"chocolate-sauce-no-2","title":"CHOCOLATE SAUCE, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two cups of milk","two tablespoons of cornstarch","one-half cup of cold milk","three squares of chocolate","three tablespoons of sugar","three tablespoons of hot water","whites of three eggs","three-fourths of a cup of powdered sugar","yolks of three eggs","vanilla"],"ingredients_norm":["milk","cornstarch","cold milk","squares of chocolate","sugar","hot water","egg white","fourths of cup of powdered sugar","egg yolk","vanilla"],"steps":["Scald two cups of milk, add two tablespoons of cornstarch diluted with one-half cup of cold milk, and cook ten minutes over boiling water.","Melt three squares of chocolate over hot water, add three tablespoons of sugar and three tablespoons of hot water; stir until smooth, then add to cooked mixture.","Beat the whites of three eggs until stiff, add three-fourths of a cup of powdered sugar; add the yolks and stir into cooked mixture; cool and add vanilla."],"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:w90:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"22e7b5734e8baa03b4e1e2318a1555cbbafb310603c07cec1487574d725ec051","created_at":"2026-08-02T17:04:12Z","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-sauce-no-2"}