{"id":7793,"slug":"hot-chocolate-2","title":"HOT CHOCOLATE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two ounces of unsweetened chocolate","three tablespoons of sugar","small piece of stick cinnamon","one cup of boiling water","three cups of hot milk","one teaspoon of vanilla"],"ingredients_norm":["unsweetened chocolate","sugar","cinnamon","boiling water","hot milk","vanilla"],"steps":["Scrape two ounces of unsweetened chocolate very fine, add three tablespoons of sugar, small piece of stick cinnamon and one cup of boiling water.","Stir over moderate heat until smooth, then add three cups of hot milk.","Return to the fire for a minute, do not let it boil, remove, add one teaspoon of vanilla.","Beat with an egg-beater and serve."],"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:w94:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"db85f14bfcddb442fea28f75a9ae9a047d5606aabbd5239e37a7ba606a2f7df6","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","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/hot-chocolate-2"}