Domain > www.chocolateandcocoarecipes.com

More information on this domain is in AlienVault OTX

DNS Resolutions

Date	IP Address
2025-04-14	198.187.31.106 (ClassC)

Port 80

HTTP/1.1 200 OKdate: Tue, 23 Apr 2024 02:57:35 GMTserver: Apachelast-modified: Tue, 30 Jun 2015 16:52:11 GMTaccept-ranges: bytescontent-length: 3622vary: Accept-Encodingcontent-type: text/html

!DOCTYPE html PUBLIC -//W3C//DTD HTML 4.01 Transitional//EN>html>head>  title>Chocolate And Cocoa Recipes/title>                                                                                                                meta http-equivcontent-type contenttext/html; charsetISO-8859-1>                                                            meta nameviewport contentwidthdevice-width, initial-scale1>/head>  body>                       h1>font color#3333ff>img srchttp://chocolateandcocoarecipes.com/chocolate-and-cocoa-recipes.jpg altChocolate And Cocoa Recipes width416 height45>   br>             /font>/h1>     h2>font color#3333ff>font color#000099>This site has vintage chocolate  recipes.  Chocolate and Cocoa Recipes has time tested treats for every chocolate lover.br>   br>   font color#990000>Chocolate Nougatines/font>/font>/font>/h2>     h2>font color#3333ff>           /font>/h2>     h1>img srchttp://chocolateandcocoarecipes.com/Chocolate-Nougatines-1.jpg altChocolate Nougatines>              br>              /h1>                           h2>1 cup of granulated sugar,br>               1/3 a cup of glucose,br>               1/3 a cup of honey (strained),br>               Piece of paraffin size of a pea,br>               1/4 a cup of water,br>               1/4 a teaspoonful of salt,br>               The whites of 2 eggs, beaten dry,br>               1 cup of almond or English walnut meats, chopped fine,br>               1 teaspoonful of vanilla,br>               About 1/2 a pound of Bakers Dot Chocolate./h2>                             h2>Put the sugar, glucose, honey, paraffin and water over the fire, stir        occasionally and let boil to the hard ball degree, about 248° F.  Add    the salt to the eggs before beating them, and gradually pour onpart   of  the  syrup, beating constantly meanwhile with the egg beater; return the rest of the syrup to the fire and let boil until it is brittle whentested    in cold water or to 290° F. Then turn this gradually onto theeggs,  beating    constantl

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Domain > www.chocolateandcocoarecipes.com

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DNS Resolutions

Port 80