{"id":7753,"slug":"mocha-mousse","title":"MOCHA MOUSSE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Yolks of three eggs","One-half cup of granulated sugar","One-half pint of cream, whipped","One-half cup of grated macaroons","Two tablespoons of mocha essence","One teaspoon of vanilla","Whites of three eggs, beaten"],"ingredients_norm":["egg yolk","granulated sugar","cream","macaroon","mocha essence","vanilla","egg white"],"steps":["Cream yolks of three eggs with one-half cup of granulated sugar.","Add one-half pint of cream, whipped; one-half cup of grated macaroons, two tablespoons of mocha essence, one teaspoon of vanilla, lastly beaten whites.","Put in a mold and pack in salt and ice for three hours."],"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:w92:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"71e945436d5a6496f3af4b8a8987e530387897b4a0ee3df41330b0f532dcff77","created_at":"2026-08-02T17:05:10Z","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/mocha-mousse"}