{"id":5859,"slug":"cold-chocolate-pudding","title":"Cold chocolate pudding","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One pint of cream","one-half pint of milk","the yolks of four eggs","six ounces of sugar","three ounces of chocolate","one-half ounce of gelatine","a little vanilla flavoring","a little cold water"],"ingredients_norm":["cream","milk","egg yolk","sugar","chocolate","gelatine","little vanilla flavoring","little cold water"],"steps":["Soak the gelatine in a little cold water.","Dissolve the chocolate and sugar on the fire; then add the yolks and milk, and stir until it thickens, but do not let it come to a boil.","Remove from the fire, add the gelatine and vanilla flavoring, and stir until the gelatine is melted.","Then strain, and cool.","Whip the cream until stiff, mix with the foregoing, and immediately pour into pudding moulds.","Set in the ice box to harden.","Serve with cold chocolate sauce."],"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:w102:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0fb8b234d9ae9f1681767e480cf3c310d2d0b597b4f0369e7f3789ef643b3dad","created_at":"2026-08-02T16:46:31Z","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/cold-chocolate-pudding"}