{"id":7792,"slug":"reception-cocoa","title":"RECEPTION COCOA","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of boiling water","two tablespoons of cocoa","two tablespoons of sugar","one teaspoon of cornstarch","a few grains of salt","three cups of milk","one-half teaspoon of vanilla","whipped cream or marshmallows"],"ingredients_norm":["boiling water","cocoa","sugar","cornstarch","few grains of salt","milk","vanilla","whipped cream or marshmallow"],"steps":["Stir one cup of boiling water gradually onto two tablespoons of cocoa, two tablespoons of sugar and one teaspoon of cornstarch, a few grains of salt (that have been well mixed) in a saucepan.","Let boil five minutes, stirring constantly.","Heat three cups of milk in a double boiler, add the cocoa mixture and one-half teaspoon of vanilla; beat with egg-beater until foamy.","Serve hot in chocolate cups, with a tablespoon of whipped cream on top of each cup, or take the cheaper marshmallows, place two in each cup and fill cups two-thirds full of hot cocoa."],"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:w94:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"82fb61e5bb305fd7638a8a9ccf45644740fc3aa5a75fefea8b71991ef9387cc7","created_at":"2026-08-02T17:05:13Z","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/reception-cocoa"}