{"id":5860,"slug":"cold-chocolate-sauce","title":"Cold chocolate sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Three-quarters of a pound of sugar","one-half pound of water","four ounces of powdered chocolate"],"ingredients_norm":["quarters of pound of sugar","water","powdered chocolate"],"steps":["Bring the water to a boil, and dissolve the chocolate and sugar in it.","Bring to a boil again; take off the fire, and allow to become cool.","Serve with bavarois, puddings, blanc mange, ice creams, etc."],"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:w102:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d8fd415f375584176483fe71a9f8c76a79ce8d3789774b3b0c257612f54d08c9","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-sauce"}