chocolate-msg - 12/18/09 ਀ഊHistory and description of early chocolate. ਀ഊNOTE: See also the files: desserts-msg, candy-msg, cookies-msg, gingerbread-msg, sugar-msg, sugar-paste-msg, Sugarplums-art, Roses-a-Sugar-art, peppers-msg. ਀ഊ************************************************************************ ਀一伀吀䤀䌀䔀 ⴀഊ ਀吀栀椀猀 昀椀氀攀 椀猀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 瘀愀爀椀漀甀猀 洀攀猀猀愀最攀猀 栀愀瘀椀渀最 愀 挀漀洀洀漀渀 琀栀攀洀攀 琀栀愀琀 䤀  栀愀瘀攀 挀漀氀氀攀挀琀攀搀 昀爀漀洀 洀礀 爀攀愀搀椀渀最 漀昀 琀栀攀 瘀愀爀椀漀甀猀 挀漀洀瀀甀琀攀爀 渀攀琀眀漀爀欀猀⸀ 匀漀洀攀 洀攀猀猀愀最攀猀 搀愀琀攀 戀愀挀欀 琀漀 ㄀㤀㠀㤀Ⰰ 猀漀洀攀 洀愀礀 戀攀 愀猀 爀攀挀攀渀琀 愀猀 礀攀猀琀攀爀搀愀礀⸀ഊ ਀吀栀椀猀 昀椀氀攀 椀猀 瀀愀爀琀 漀昀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 昀椀氀攀猀 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ 吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ ਀䤀  栀愀瘀攀 搀漀渀攀  愀 氀椀洀椀琀攀搀 愀洀漀甀渀琀  漀昀  攀搀椀琀椀渀最⸀ 䴀攀猀猀愀最攀猀 栀愀瘀椀渀最 琀漀 搀漀  眀椀琀栀 猀攀瀀愀爀愀琀攀 琀漀瀀椀挀猀  眀攀爀攀 猀漀洀攀琀椀洀攀猀 猀瀀氀椀琀 椀渀琀漀 搀椀昀昀攀爀攀渀琀 昀椀氀攀猀 愀渀搀 猀漀洀攀琀椀洀攀猀 攀砀琀爀愀渀攀漀甀猀 椀渀昀漀爀洀愀琀椀漀渀 眀愀猀 爀攀洀漀瘀攀搀⸀ 䘀漀爀 椀渀猀琀愀渀挀攀Ⰰ 琀栀攀  洀攀猀猀愀最攀 䤀䐀猀  眀攀爀攀 爀攀洀漀瘀攀搀 琀漀 猀愀瘀攀 猀瀀愀挀攀 愀渀搀 爀攀洀漀瘀攀 挀氀甀琀琀攀爀⸀ഊ ਀吀栀攀 挀漀洀洀攀渀琀猀 洀愀搀攀 椀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀 愀爀攀 渀漀琀 渀攀挀攀猀猀愀爀椀氀礀 洀礀 瘀椀攀眀瀀漀椀渀琀猀⸀ 䤀 洀愀欀攀  渀漀 挀氀愀椀洀猀  愀猀  琀漀 琀栀攀 愀挀挀甀爀愀挀礀  漀昀  琀栀攀 椀渀昀漀爀洀愀琀椀漀渀  最椀瘀攀渀  戀礀 琀栀攀 椀渀搀椀瘀椀搀甀愀氀 愀甀琀栀漀爀猀⸀ഊ ਀倀氀攀愀猀攀  爀攀猀瀀攀挀琀 琀栀攀 琀椀洀攀  愀渀搀  攀昀昀漀爀琀猀 漀昀  琀栀漀猀攀 眀栀漀 栀愀瘀攀 眀爀椀琀琀攀渀  琀栀攀猀攀 洀攀猀猀愀最攀猀⸀ 吀栀攀  挀漀瀀礀爀椀最栀琀 猀琀愀琀甀猀  漀昀 琀栀攀猀攀 洀攀猀猀愀最攀猀  椀猀  甀渀挀氀攀愀爀  愀琀 琀栀椀猀 琀椀洀攀⸀ 䤀昀  椀渀昀漀爀洀愀琀椀漀渀  椀猀  瀀甀戀氀椀猀栀攀搀  昀爀漀洀  琀栀攀猀攀  洀攀猀猀愀最攀猀Ⰰ 瀀氀攀愀猀攀 最椀瘀攀 挀爀攀搀椀琀 琀漀 琀栀攀 漀爀椀最椀渀愀琀漀爀⠀猀⤀⸀ഊ ਀吀栀愀渀欀 礀漀甀Ⰰഊ Mark S. Harris AKA: THLord Stefan li Rous ਀                                          匀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************ ਀ഊNewsgroups: rec.org.sca ਀䘀爀漀洀㨀 洀愀爀椀愀渀 愀琀 眀漀爀氀搀⸀猀琀搀⸀挀漀洀 ⠀洀愀爀椀愀渀 眀愀氀欀攀⤀ഊSubject: Re: hot chocolate ਀伀爀最愀渀椀稀愀琀椀漀渀㨀 吀栀攀 圀漀爀氀搀 倀甀戀氀椀挀 䄀挀挀攀猀猀 唀一䤀堀Ⰰ 䈀爀漀漀欀氀椀渀攀Ⰰ 䴀䄀ഊDate: Sun, 10 Apr 1994 01:46:01 GMT ਀ഊPhyllis_Gilmore at rand.org (Phyllis Gilmore) writes: ਀㸀⠀䄀渀搀爀攀愀 䴀愀爀椀攀 䠀愀戀甀爀愀⤀ 眀爀漀琀攀㨀ഊ>>Yes, mole sauce is made with unsweetened chocolate. I am not particularly ਀㸀㸀昀漀渀搀 漀昀 椀琀Ⰰ 戀甀琀 洀礀 栀甀猀戀愀渀搀 琀栀椀渀欀猀 椀琀✀猀 搀礀渀愀洀椀琀攀 眀椀琀栀 挀栀椀挀欀攀渀Ⰰ 猀漀 䤀 洀愀欀攀ഊ>>it occasionally. I think it tastes better the more chili peppers you ਀㸀㸀瀀甀琀 椀渀⸀ 䤀 瘀攀爀礀 洀甀挀栀 搀漀甀戀琀 椀琀✀猀 瀀攀爀椀漀搀⸀ ഊ>> ਀㸀䄀挀琀甀愀氀氀礀Ⰰ 䄀氀椀猀漀渀Ⰰ 䤀 琀漀漀 搀漀甀戀琀 椀琀✀猀 瀀攀爀椀漀搀⸀  䤀 眀愀猀 爀攀愀氀氀礀 漀渀氀礀 栀漀瀀椀渀最 琀漀ഊ>confirm that this sauce is an example of a combination of chocolate and ਀㸀挀栀椀氀椀 瀀攀瀀瀀攀爀猀ⴀⴀ眀栀椀挀栀 礀漀甀 愀渀搀 漀琀栀攀爀猀 栀愀瘀攀 搀漀渀攀⸀ ഊ ਀䄀挀琀甀愀氀氀礀Ⰰ 倀栀礀氀氀椀猀 愀渀搀 䄀氀椀猀漀渀Ⰰ 椀琀 愀瀀瀀攀愀爀猀 琀漀 戀攀 樀甀猀琀 戀愀爀攀氀礀 椀渀 瀀攀爀椀漀搀Ⰰ 椀昀 礀漀甀 ഊthink period goes to 1650, and if you're refering to the Iberian penisula. ਀吀栀攀 昀漀氀氀漀眀椀渀最 椀猀 愀 焀甀漀琀攀 昀爀漀洀 开䘀漀漀搀开椀渀开䠀椀猀琀漀爀礀开 戀礀 刀攀愀礀 吀愀渀渀愀栀椀氀氀 ⠀一攀眀 夀漀爀欀㨀 ഊStein and Day, 1973), pp 287-289: ਀ഊ "In Spain by 1631, the preparation of a cup of chocoalate had ਀  戀攀挀漀洀攀 愀 洀愀樀漀爀 漀瀀攀爀愀琀椀漀渀⸀ ✀䘀漀爀 攀瘀攀爀礀 栀甀渀搀爀攀搀 挀漀挀漀愀 戀攀愀渀猀Ⰰ 洀椀砀 ഊ two pods of chili or Mexican pepper...or, failing those, two ਀  䤀渀搀椀愀渀 瀀攀瀀瀀攀爀挀漀爀渀猀Ⰰ 愀 栀愀渀搀昀甀氀 漀昀 愀渀椀猀攀攀搀Ⰰ 琀眀漀 漀昀 琀栀漀猀攀 昀氀漀眀攀爀猀ഊ known as "little ears" or *vinacaxtlides,* and two of those known ਀  愀猀 ⨀洀攀猀愀猀甀挀栀椀氀⨀⸀⸀⸀䤀渀猀琀攀愀搀 漀昀 琀栀攀 氀愀琀琀攀爀 漀渀攀 挀漀甀氀搀 椀渀挀氀甀搀攀 琀栀攀 ഊ powder of the six roses of Alexaundria [an apothecaries' formula]... ਀  愀 氀椀琀琀氀攀 瀀漀搀 漀昀 氀漀最眀漀漀搀 嬀愀 搀礀攀崀Ⰰ 琀眀漀 搀爀愀挀栀洀愀猀 漀昀 挀椀渀渀愀洀漀渀Ⰰ 愀ഊ dozen almonds and as many hazelnuts, half a pound of sugar, and ਀  攀渀漀甀最栀琀 愀爀渀漀琀琀漀 嬀愀 搀礀攀崀 琀漀 最椀瘀攀 挀漀氀漀爀 琀漀 琀栀攀 眀栀漀氀攀⸀✀∀ഊ ਀吀栀椀猀 椀猀 昀漀漀琀渀漀琀攀搀 愀猀 ∀䄀渀琀漀渀椀漀 䌀漀氀洀攀渀攀爀漀Ⰰ 焀甀漀琀攀搀 椀渀 䘀爀愀渀欀氀椀渀Ⰰ 嘀漀氀 堀䤀䤀䤀Ⰰ ഊpp. 161-162." By Franklin, she means Alfred Franklin, ਀开嘀椀攀开瀀爀椀瘀攀攀开搀✀愀甀琀爀攀昀漀椀猀Ⰰ⸀⸀⸀开㄀㈀攀开愀甀开㄀㠀攀开猀椀攀挀氀攀猀⸀ ⠀㈀㜀 瘀漀氀⸀ 倀愀爀椀猀Ⰰ ㄀㠀㠀㜀ⴀ㄀㤀　㈀⤀⸀ഊVol XIII is titled: "Le cafe, le the, et le chocolat." [Francophiles, ਀昀漀爀最椀瘀攀 洀攀Ⰰ 䤀 搀漀渀✀琀 欀渀漀眀 栀漀眀 琀漀 洀愀欀攀 琀栀攀 愀挀挀攀渀琀猀 挀漀爀爀攀挀琀氀礀 眀椀琀栀漀甀琀 洀礀 ഊASCII cheatsheet handy.] Antonio Colmenero wrote a book on "On ਀挀栀漀挀漀氀愀琀攀∀ 眀栀椀挀栀 眀愀猀 昀椀爀猀琀 瀀甀戀氀椀猀栀攀搀 椀渀 䴀愀搀爀椀搀 ⠀椀渀 匀瀀愀渀椀猀栀⤀ 椀渀 ㄀㘀㌀㄀⸀  䈀礀 ഊthe end of the 17th century it had been translated and ਀瀀甀戀氀椀猀栀攀搀 椀渀 䘀爀攀渀挀栀Ⰰ 䤀琀愀氀椀愀渀Ⰰ 愀渀搀 䔀渀最氀椀猀栀⸀  䤀 搀漀渀✀琀 爀攀洀攀洀戀攀爀 琀栀攀 攀砀愀挀琀 ഊdates and titles of the translations, but I can look them up if anyone ਀爀攀愀氀氀礀 挀愀爀攀猀⸀ഊ ਀吀愀渀渀愀栀椀氀氀 最漀攀猀 漀渀 琀漀 猀愀礀 琀栀愀琀 ∀戀礀 琀栀攀 攀愀爀氀礀 猀攀瘀攀渀琀攀攀渀琀栀 挀攀渀琀甀爀礀Ⰰ 愀 ഊconsiderable amount of chocolate paste was being exported to Italy and ਀䘀氀愀渀搀攀爀猀Ⰰ 戀甀琀 椀琀 眀愀猀 渀漀琀 甀渀琀椀氀 ㄀㘀㔀㤀 琀栀愀琀 琀栀攀 渀攀眀 搀爀椀渀欀 戀攀挀愀洀攀 眀椀搀攀氀礀 ഊknown in France." ਀ഊThis may be more than anyone *really* wants to know about drinking hot ਀挀栀漀挀漀氀愀琀攀 椀渀 瀀攀爀椀漀搀⸀⸀⸀戀甀琀 礀漀甀 ⨀搀椀搀⨀ 愀猀欀⸀⸀⸀ഊ ਀ⴀⴀ伀氀搀 䴀愀爀椀愀渀ഊ(marian at world.std.com) ਀ഊ ਀䘀爀漀洀㨀 搀搀昀爀 愀琀 戀攀猀琀⸀挀漀洀 ⠀䐀愀瘀椀搀 䘀爀椀攀搀洀愀渀⤀ഊNewsgroups: rec.org.sca ਀匀甀戀樀攀挀琀㨀 刀攀㨀 䌀栀漀挀漀氀愀琀攀 ⠀眀愀猀 刀攀㨀 戀甀ഊDate: 25 Apr 1996 05:31:11 GMT ਀ഊ> I had heard Mistress Alys Katherine from the Middle Kingdom say that she had ਀㸀  愀 爀攀挀椀瀀椀攀 昀漀爀 挀栀漀挀漀氀愀琀攀 洀愀爀稀椀瀀愀渀 琀栀愀琀 眀愀猀 搀漀渀攀 椀渀 瀀攀爀椀漀搀⸀ഊ> ਀㸀 䴀椀猀琀爀攀猀猀 䄀氀礀猀 愀爀攀 礀漀甀 漀甀琀 琀栀攀爀攀㼀㼀㼀ഊ> ਀㸀 䨀甀攀氀搀愀ഊ> Calontir ਀ഊI'm not Alys Katherine, but in case she doesn't pick up on this ... . ਀ഊI suspect what you are remembering is a reference by her to one of the ਀爀攀挀椀瀀攀猀 椀渀 琀栀攀 洀漀搀攀爀渀 䤀琀愀氀椀愀渀 猀攀挀漀渀搀愀爀礀 猀漀甀爀挀攀 琀栀愀琀 䤀 洀攀渀琀椀漀渀攀搀 攀愀爀氀椀攀爀 椀渀ഊthe thread. I think (my Italian is not very good) that it is claiming its ਀挀栀漀挀漀氀愀琀攀 爀攀挀椀瀀攀猀 愀爀攀 昀椀昀琀攀攀渀琀栀 挀攀渀琀甀爀礀Ⰰ 眀栀椀挀栀 椀猀 瀀爀攀琀琀礀 渀攀愀爀氀礀ഊimpossible. My own guess is that the recipes are either badly misdated ਀⠀琀栀攀礀 愀爀攀 猀愀椀搀 琀漀 戀攀 昀爀漀洀 琀栀攀 愀爀挀栀椀瘀攀猀 漀昀 漀渀攀 漀昀 琀栀攀 䤀琀愀氀椀愀渀 挀椀琀椀攀猀Ⰰ 愀渀搀Ⰰഊas I remember, there are no exact dates given) or mistranslated, with some ਀漀琀栀攀爀 琀攀爀洀 挀漀渀瘀攀爀琀攀搀 椀渀琀漀 琀栀攀 洀漀搀攀爀渀 䤀琀愀氀椀愀渀 昀漀爀 挀栀漀挀漀氀愀琀攀⸀ 䈀甀琀 䤀 挀漀甀氀搀 戀攀ഊwrong. ਀ഊDavid/Cariadoc ਀ⴀⴀ ഊddfr at best.com ਀ഊ ਀䘀爀漀洀㨀 愀氀礀猀欀 愀琀 椀砀⸀渀攀琀挀漀洀⸀挀漀洀⠀䔀氀椀猀攀 䘀氀攀洀椀渀最 ⤀ഊNewsgroups: rec.org.sca ਀匀甀戀樀攀挀琀㨀 刀攀㨀 䌀栀漀挀漀氀愀琀攀 ⠀眀愀猀 刀攀㨀 戀甀ഊDate: 25 Apr 1996 22:12:34 GMT ਀ഊ>I had heard Mistress Alys Katherine from the Middle Kingdom say that ਀㸀猀栀攀 栀愀搀  愀 爀攀挀椀瀀椀攀 昀漀爀 挀栀漀挀漀氀愀琀攀 洀愀爀稀椀瀀愀渀 琀栀愀琀 眀愀猀 搀漀渀攀 椀渀 瀀攀爀椀漀搀⸀ഊ> ਀㸀䴀椀猀琀爀攀猀猀 䄀氀礀猀 愀爀攀 礀漀甀 漀甀琀 琀栀攀爀攀㼀㼀㼀ഊ> ਀㸀䨀甀攀氀搀愀ഊ>Calontir ਀ഊYes, I'm here, and I thought I was doing a nice job of staying out of ਀琀栀椀猀 琀栀爀攀愀搀℀  㨀ⴀ⤀  䤀 栀愀瘀攀 琀栀爀攀攀 瀀甀爀瀀漀爀琀攀搀氀礀 瀀攀爀椀漀搀 爀攀挀椀瀀攀猀 甀猀椀渀最ഊchocolate mixed with sugar. One is chocolate mixed with sugar, ਀洀愀爀稀椀瀀愀渀Ⰰ 愀渀搀 挀椀渀渀愀洀漀渀 椀渀琀漀 猀漀洀攀琀栀椀渀最 氀椀欀攀 愀 挀漀漀欀椀攀⸀  ⠀䐀攀氀椀挀椀漀甀猀℀⤀ ഊAnother is a chocolate and pear tart, if I recall correctly. The third ਀洀椀砀攀猀 挀栀漀挀漀氀愀琀攀Ⰰ 猀甀最愀爀Ⰰ 挀椀渀渀愀洀漀渀 愀渀搀 戀漀椀氀猀 椀琀 戀攀昀漀爀攀 甀猀椀渀最 椀琀 眀椀琀栀 愀ഊ(cookie?) dough. These were printed in a modern Italian book on ਀刀攀渀愀椀猀猀愀渀挀攀 挀漀漀欀椀渀最Ⰰ 愀渀搀 眀攀爀攀 椀洀瀀氀椀攀搀 琀漀 戀攀 昀爀漀洀 琀栀攀 攀愀爀氀礀 ㄀㔀　　猀⸀  ഊDavid Friedman referred to this book in an earlier post. The source is ਀琀栀攀 ∀䌀愀爀琀愀 ⠀猀瀀㼀⤀ 䈀愀爀搀椀 䤀䤀∀ 椀渀 琀栀攀 愀爀挀栀椀瘀攀猀 椀渀 䘀氀漀爀攀渀挀攀Ⰰ 䤀琀愀氀礀⸀  吀栀攀ഊfinder of the source is an Australian baroness who was a PhD candidate ਀椀渀 䤀琀愀氀礀 愀 昀攀眀 礀攀愀爀猀 愀最漀⸀  圀栀椀氀攀 眀攀 戀攀最愀渀 愀 戀爀椀攀昀 挀漀爀爀攀猀瀀漀渀搀攀渀挀攀Ⰰ 猀栀攀ഊstopped early on and never answered any information about the dates of ਀琀栀攀 䌀愀爀琀攀 䈀愀爀搀椀 洀愀渀甀猀挀爀椀瀀琀猀⸀  䤀渀 琀栀攀 洀漀搀攀爀渀 戀漀漀欀 愀氀氀 漀昀 琀栀攀 漀琀栀攀爀ഊmanuscripts have dates except this one. ਀ഊI posted two, I believe, of the recipes when a similar thread ran about ਀㤀 洀漀渀琀栀猀 愀最漀⸀  䤀 栀愀瘀攀 琀栀攀 洀愀琀攀爀椀愀氀 椀渀 愀 ∀琀攀砀琀 漀渀氀礀∀ 昀椀氀攀 猀漀 䤀 挀愀渀 猀攀渀搀ഊthe marzipan one, at least, to anyone interested. I also have a file ਀昀漀爀 琀栀攀 ∀䴀愀礀愀渀∀ 爀攀挀椀瀀攀 眀栀椀挀栀 猀栀漀甀氀搀 瀀爀漀戀愀戀氀礀 爀攀愀搀 ∀䄀稀琀攀挀⸀∀  䤀琀 眀漀爀欀猀ഊout to something like a gingerbread. Baroness Annejke, the Compleat ਀䄀渀愀挀栀爀漀渀椀猀琀 攀搀椀琀漀爀Ⰰ 最愀瘀攀 洀攀 愀 挀漀瀀礀 漀昀 琀栀攀 爀攀挀椀瀀攀⸀  䤀昀 椀渀琀攀爀攀猀琀攀搀Ⰰഊe-mail me and I will send it/them. ਀ഊI am _really_ interested to see what "justin at dsd.camb.inme" has! ਀ഊAlys Katharine ਀ഊ ਀䘀爀漀洀㨀 樀甀猀琀椀渀 愀琀 栀愀爀瀀⸀挀愀洀戀⸀椀渀洀攀琀⸀䌀伀䴀 ⠀䴀愀爀欀 圀愀欀猀⤀ഊNewsgroups: rec.org.sca ਀匀甀戀樀攀挀琀㨀 䌀栀漀挀漀氀愀琀攀ഊDate: 9 Sep 1996 11:28:09 -0400 ਀ഊCindy Renfrow replies to Cariadoc: ਀㸀㸀 䴀漀爀攀 瀀爀攀挀椀猀攀氀礀Ⰰ 琀栀攀 攀瘀椀搀攀渀挀攀 ⠀猀漀 昀愀爀 愀猀 䤀 欀渀漀眀 椀琀⤀ 猀甀最最攀猀琀猀 琀栀愀琀 挀栀漀挀漀氀愀琀攀ഊ>> as food was not known anywhere in the old world pre 1650. I also don't ਀㸀㸀 琀栀椀渀欀 琀栀愀琀 愀渀礀 挀栀漀挀漀氀愀琀攀 搀爀椀渀欀 洀甀挀栀 氀椀欀攀 眀栀愀琀 眀攀 挀愀氀氀 挀漀挀漀愀 攀砀椀猀琀攀搀ഊ>> anywhere pre 1650, although I am less sure about that. ਀㸀ഊ>Hello! Please check out http://www.inmet.com/~justin/chocolate.txt ਀㸀䠀攀✀猀 瀀漀猀琀攀搀 愀 瀀愀爀琀椀愀氀 䴀匀 昀爀漀洀 ㄀㘀㔀㈀ 眀椀琀栀 爀攀挀椀瀀攀猀 昀漀爀 猀眀攀攀琀攀渀攀搀 挀栀漀挀漀氀愀琀攀⸀ഊ ਀嬀倀甀戀氀椀猀栀攀搀 戀漀漀欀Ⰰ 渀漀琀 䴀匀Ⰰ 愀挀琀甀愀氀氀礀⸀崀ഊ ਀圀攀氀氀Ⰰ 椀琀 猀栀漀甀氀搀 戀攀 瀀漀椀渀琀攀搀 漀甀琀 琀栀愀琀 琀栀攀 挀漀挀漀愀 爀攀挀椀瀀攀 琀栀攀爀攀 椀猀 ⨀焀甀椀琀攀⨀ഊdifferent from modern cocoa, so people shouldn't draw over-broad ਀挀漀渀挀氀甀猀椀漀渀猀 昀爀漀洀 椀琀 ⴀⴀ 䤀 琀栀椀渀欀 琀栀愀琀 琀栀愀琀✀猀 眀栀愀琀 䌀愀爀椀愀搀漀挀 洀攀愀渀猀 眀栀攀渀 栀攀ഊsays that there wasn't anything "much like" modern cocoa. And while it ਀搀漀攀猀 椀渀搀椀挀愀琀攀 琀栀愀琀 猀眀攀攀琀攀渀攀搀 栀愀爀搀 挀栀漀挀漀氀愀琀攀 眀愀猀 ⨀欀渀漀眀渀⨀ 琀漀 䔀甀爀漀瀀攀Ⰰഊit's not entirely clear that it was actually *used* there. The ਀攀瘀椀搀攀渀挀攀 椀猀 猀琀椀氀氀 瀀爀攀琀琀礀 椀渀挀漀渀挀氀甀猀椀瘀攀Ⰰ 䤀✀搀 猀愀礀Ⰰ 愀氀琀栀漀甀最栀 渀漀琀 愀猀ഊnegative as often portrayed. ਀ഊBTW, I've just recently stumbled across a 1640 English edition of the ਀猀愀洀攀 戀漀漀欀⸀ ⠀唀渀昀漀爀琀甀渀愀琀攀氀礀Ⰰ 琀栀攀 洀椀挀爀漀昀椀氀洀 爀攀愀搀攀爀 戀爀漀欀攀 愀琀 樀甀猀琀 琀栀愀琀ഊmoment, so I only have the title page, but I plan on getting the whole ਀戀漀漀欀 猀栀漀爀琀氀礀⸀⤀ 匀漀 䤀 渀漀眀 栀愀瘀攀 洀漀爀攀 挀漀渀昀椀搀攀渀挀攀 琀栀愀琀 琀栀攀 瀀攀爀椀漀搀 瘀攀爀猀椀漀渀ഊof hot chocolate was more-or-less popularly known in England by 1650, ਀愀氀琀栀漀甀最栀 瀀爀漀戀愀戀氀礀 猀琀椀氀氀 瀀爀攀琀琀礀 攀砀瀀攀渀猀椀瘀攀⸀⸀⸀ഊ ਀                                ⴀⴀ 䨀甀猀琀椀渀ഊ ਀ഊFrom: gswitzer at loop.com ਀一攀眀猀最爀漀甀瀀猀㨀 爀攀挀⸀漀爀最⸀猀挀愀ഊSubject: Re: Chocolate & Authenticity ਀䐀愀琀攀㨀 㤀 匀攀瀀 ㄀㤀㤀㘀 　㘀㨀㌀㜀㨀㈀㠀 䜀䴀吀ഊ ਀        䤀 栀愀瘀攀渀✀琀 昀漀甀渀搀 愀 挀漀瀀礀 礀攀琀Ⰰ 戀甀琀 䤀 爀攀愀搀 愀 爀攀瘀椀攀眀 漀昀 愀 渀攀眀 戀漀漀欀 攀渀琀椀琀氀攀搀㨀  ∀吀栀攀 吀爀甀攀 䠀椀猀琀漀爀礀 漀昀 䌀栀漀挀漀氀愀琀攀∀ഊby Sophie D. Coe and Michael D. Coe (Thames and Hudson: $27.50, 288 pp.) in the August 25th LA Times Book ਀刀攀瘀椀攀眀 匀攀挀琀椀漀渀 琀栀愀琀 洀椀最栀琀 樀甀猀琀 昀椀渀愀氀氀礀 愀渀猀眀攀爀 琀栀攀 焀甀攀猀琀椀漀渀 漀渀挀攀 愀渀搀 昀漀爀 愀氀氀⸀ഊ But then again, is any question on rec.org.sca ever answered once and for all? :) ਀ഊ Ishido Matsukage ਀ഊ ਀䘀爀漀洀㨀 䐀愀爀氀攀渀攀 䴀椀攀氀欀攀 㰀洀椀攀氀欀攀 愀琀 椀渀琀攀爀氀漀最⸀挀漀洀㸀ഊNewsgroups: rec.org.sca ਀匀甀戀樀攀挀琀㨀 刀攀㨀 䌀栀漀挀漀氀愀琀攀 ☀ 䄀甀琀栀攀渀琀椀挀椀琀礀ഊDate: 10 Sep 1996 04:40:43 GMT ਀ഊnatalyadef at aol.com (NatalyaDeF) wrote: ਀㸀 䘀漀爀最椀瘀攀 洀攀 昀漀爀 樀甀洀瀀椀渀最 椀渀琀漀 琀栀攀 洀椀搀搀氀攀 漀昀 琀栀椀渀最猀Ⰰ 戀甀琀 洀礀 甀渀搀攀爀猀琀愀渀搀椀渀最 漀昀ഊ> authenticity is that "it" had to be in existence and in use before 1650 ਀㸀 ⠀礀攀猀Ⰰ 䤀✀洀 漀渀攀 漀昀 吀䠀伀匀䔀⤀⸀  匀漀Ⰰ 椀昀 猀漀洀攀 渀漀戀氀攀猀 椀渀 䘀爀愀渀挀攀Ⰰ 䔀渀最氀愀渀搀Ⰰ 漀爀 匀瀀愀椀渀ഊ> were drinking the bitter stuff, it is authentic. I don't recall anywhere ਀㸀 椀渀 匀䌀䄀 氀愀眀 琀栀愀琀 猀漀洀攀漀渀攀 ⠀爀攀愀氀⤀ 栀愀搀 琀漀 搀攀挀氀愀爀攀 椀琀 昀愀猀栀椀漀渀愀戀氀攀⸀  伀渀 琀栀攀ഊ> other hand, neither does this give us license to add sugar, serve it as ਀㸀 搀攀猀猀攀爀琀Ⰰ 愀渀搀 搀攀挀氀愀爀攀 椀琀 愀甀琀栀攀渀琀椀挀⸀ ⴀⴀ 一愀琀愀氀礀愀 搀攀 䘀漀椀砀ഊ ਀䤀 樀甀猀琀 氀漀瘀攀 琀栀椀猀 漀渀攀⸀  䤀✀瘀攀 昀漀甀渀搀 猀攀瘀攀爀愀氀 爀攀昀攀爀攀渀挀攀猀 琀漀 挀栀漀挀漀氀愀琀攀⼀挀漀挀漀愀Ⰰഊwhen it came to Europe from the New World, and although I haven't (yet) ਀昀漀甀渀搀 愀 爀攀挀椀瀀攀Ⰰ 愀瀀瀀愀爀攀渀琀氀礀 琀栀攀爀攀 眀攀爀攀 ㈀ 瘀攀爀猀椀漀渀猀 漀昀 愀 搀爀椀渀欀 甀猀攀搀 戀礀 琀栀攀ഊnatives of Mexico: one being hot and spiced with chillies, and another ਀眀栀椀挀栀 眀愀猀 猀眀攀攀琀攀渀攀搀 ⠀愀渀搀 洀甀挀栀 瀀爀攀昀攀爀爀攀搀 戀礀 琀栀攀 䔀甀爀漀瀀攀愀渀猀⤀⸀  匀瀀愀椀渀Ⰰ 愀渀搀ഊparts of Italy (Naples comes to mind as it was a Spanish holding for a ਀琀椀洀攀⤀ 眀漀甀氀搀 栀愀瘀攀 戀攀攀渀 愀眀愀爀攀 漀昀 琀栀攀猀攀 搀爀椀渀欀猀⸀  䔀渀最氀愀渀搀 愀渀搀 栀攀爀 愀氀氀椀攀猀ഊwould not really become knowledgeable of these (as well as the tomatillo, ਀Ⰰ 琀栀攀 瀀漀琀愀琀漀 ⴀ 猀瀀攀挀椀昀椀挀愀氀氀礀 琀栀攀 猀眀攀攀琀 瀀漀琀愀琀漀Ⰰ 愀渀搀 攀瘀攀渀 琀栀攀 瀀爀攀搀攀挀攀猀猀漀爀 漀昀ഊcoffee) until much later - Spain would not be willing to share her ਀✀昀椀渀搀猀✀ 眀椀琀栀 琀栀攀 攀渀攀洀礀 礀漀甀 欀渀漀眀⸀ഊ ਀吀爀甀攀Ⰰ 猀攀爀瘀椀渀最 挀栀漀挀漀氀愀琀攀Ⰰ 漀爀 愀渀礀 漀昀 琀栀攀 愀戀漀瘀攀 洀攀渀琀椀漀渀攀搀 椀琀攀洀猀Ⰰ 椀渀 昀漀爀洀猀ഊknown and loved today is not 'period', but the hunt goes on for the ਀攀愀爀氀礀 ⠀攀愀爀氀椀攀猀琀⤀ 昀漀爀洀猀 漀昀 琀栀攀洀⸀  圀栀椀挀栀Ⰰ 䤀 戀攀氀椀攀瘀攀 椀猀 漀渀攀 漀昀 琀栀攀 琀栀椀渀最猀ഊthe SCA is all about. ਀ഊSaludos, ਀䴀攀爀挀攀搀攀猀 䠀攀氀漀椀猀攀 搀✀䄀戀攀氀愀爀搀ഊ ਀ഊFrom: ottokarvs at aol.com (Ottokar vS) ਀一攀眀猀最爀漀甀瀀猀㨀 爀攀挀⸀漀爀最⸀猀挀愀ഊSubject: Re: Chocolate & Authenticity ਀䐀愀琀攀㨀 ㄀　 伀挀琀 ㄀㤀㤀㘀 　㐀㨀㄀㈀㨀㌀㄀ ⴀ　㐀　　ഊ ਀䤀 栀愀瘀攀 挀漀洀攀 愀挀挀爀漀猀猀 愀 戀漀漀欀 琀栀愀琀 最椀瘀攀猀 愀 ㄀㘀㌀㄀ 爀攀挀椀瀀攀 昀漀爀 搀爀椀渀欀椀渀最 挀栀漀挀漀氀愀琀攀⸀ഊThe recipe is by Antonio Colmenero who states that he got it from a ਀瀀栀礀猀椀挀椀愀渀 椀渀 䴀愀爀挀栀攀渀愀⸀  䤀琀 挀愀氀氀猀 昀漀爀 ∀漀昀 眀栀椀琀攀 猀甀最愀爀Ⰰ 漀渀攀 瀀漀甀渀搀 愀渀搀 愀 栀愀氀昀攀∀ഊand yes "of long red pepper 14". The book also notes that Spain and Italy were the first to accept the drinking of cocoa. Cortes has the basic honor in approximately 1520-1530 of introducing the Spanish courts to this drink, who tried to keep chocolate a secret for as long as possible. ਀ഊThe book is ਀                    ∀䌀栀漀挀漀氀愀琀攀Ⰰ 琀栀攀 䘀漀漀搀 漀昀 琀栀攀 䜀漀搀猀∀ഊ by Chantal Coady ਀                     䌀栀爀漀渀椀挀氀攀 䈀漀漀欀猀Ⰰ 䌀䄀ഊ Copyright 1993 ਀ഊThis book has several primary and secondary references listed in the ਀戀椀戀氀椀漀最爀愀瀀栀礀 爀愀渀最椀渀最 昀爀漀洀 ㄀㘀㐀　 琀漀 ㄀㤀㠀㜀⸀ഊ ਀伀琀琀漀欀愀爀 瘀漀渀 搀攀洀 匀挀栀眀愀爀稀眀愀氀搀ഊ ਀ഊFrom: ottokarvs at aol.com (Ottokar vS) ਀一攀眀猀最爀漀甀瀀猀㨀 爀攀挀⸀漀爀最⸀猀挀愀ഊSubject: Re: CHOCOLATE ਀䐀愀琀攀㨀 ㈀㘀 伀挀琀 ㄀㤀㤀㘀 　㘀㨀㌀㘀㨀㐀㠀 ⴀ　㐀　　ഊ ਀䔀䠀䄀嘀 愀琀 漀爀漀⸀渀攀琀 ⠀䔀爀椀挀 匀⸀ 䠀愀瘀攀爀戀攀爀最⤀ 眀爀漀琀攀㨀ഊ> Not too long ago, someone was kind enough to post a recipe for an ਀㸀 䄀稀琀攀挀 䌀漀挀漀愀 戀攀瘀攀爀愀最攀⸀ 䄀氀氀 䤀 爀攀洀攀洀戀攀爀 眀愀猀 琀栀愀琀 椀琀 挀漀渀琀愀椀渀攀搀 䌀漀挀漀愀 愀渀搀ഊ> some kind of Chile extract. If anyone has it, I'd appreciate very ਀㸀 洀甀挀栀⸀ ഊ ਀䤀 栀攀爀攀 椀猀 琀栀攀 爀攀挀椀瀀攀 䤀 栀愀瘀攀 昀爀漀洀 ㄀㘀㌀㄀ 瀀甀戀氀椀猀栀攀搀 戀礀 䄀渀琀漀渀椀漀 䌀漀氀洀攀渀攀爀漀 眀栀漀ഊhad taken it from a Marchena physician; ਀ഊ 700 cocoa beans ਀            ㄀ ㄀⼀㈀ 氀戀猀⸀ 眀栀椀琀攀 猀甀最愀爀ഊ 2 ozs of cinnamon ਀            ㄀㐀 氀漀渀最 爀攀搀 瀀攀瀀瀀攀爀猀ഊ 1/2 oz of clove ਀            ㌀ 挀漀搀猀 漀昀 氀漀最眀漀漀搀 漀爀 䌀愀洀瀀攀挀栀攀 琀爀攀攀 ⴀ 猀椀洀椀氀愀爀 琀漀 昀攀渀渀攀氀氀ഊ or instead use ਀            琀栀攀 眀攀椀最栀琀 漀昀 ㈀ 爀攀愀氀猀 ⠀漀爀 愀 猀栀椀氀氀椀渀最⤀ 漀昀 愀渀渀椀猀攀攀搀猀ഊ as much Achiote to give it the color of hazelnut ਀ഊI don't know what some of these measurements are so I will ਀氀攀愀瘀攀 琀栀愀琀 甀瀀 琀漀 猀漀洀攀 漀渀攀 洀漀爀攀 欀渀漀眀氀攀搀最愀戀氀攀 琀栀攀渀 䤀⸀ഊ ਀䤀 猀栀漀甀氀搀 愀氀猀漀 渀漀琀攀 琀栀愀琀 挀漀爀渀洀攀愀氀 眀愀猀 甀猀甀愀氀氀礀 愀搀搀攀搀 琀漀 愀戀猀漀爀戀 琀栀攀 漀椀氀 漀昀ഊthe cocoa bean and to bind it all together. Also this would be made up ਀椀渀琀漀 猀漀氀椀搀 戀氀漀挀欀猀 猀漀 琀栀愀琀 眀栀攀渀 琀栀攀爀攀 眀愀猀 愀 昀攀愀猀琀 琀栀攀猀攀 戀氀漀挀欀猀 眀漀甀氀搀 樀甀猀琀ഊbe added to the water at that time instead of making it that day. ਀ഊThis would be served cold. ਀ഊYou can find some of this information in "Chocolate, the Food of the Gods" ਀戀礀 䌀栀愀渀琀愀氀 䌀漀愀搀礀Ⰰ ㄀㤀㤀㌀ഊ ਀               伀琀琀漀欀愀爀 瘀漀渀 搀攀洀 匀挀栀眀愀爀琀眀愀氀搀Ⰰ 䄀漀䄀ഊ Shire of Blackhawk ਀               䴀椀搀搀氀攀 䬀椀渀最搀漀洀ഊ ਀ഊFrom: OttokarvS at aol.com ਀吀漀㨀 洀愀爀欀栀 愀琀 爀椀猀挀⸀猀瀀猀⸀洀漀琀⸀挀漀洀ഊDate: Thu, 31 Oct 1996 01:18:43 -0500 ਀匀甀戀樀攀挀琀㨀 刀攀㨀 䌀䠀伀䌀伀䰀䄀吀䔀ഊ ਀䜀爀攀攀琀椀渀最猀 䰀漀爀搀 匀琀攀昀愀渀Ⰰഊ ਀䠀攀爀攀 椀猀 琀栀攀 椀渀昀漀爀洀愀琀椀漀渀 礀漀甀 爀攀焀甀攀猀琀攀搀⸀ഊ ਀      䄀 䌀甀爀椀漀甀猀 吀爀攀愀琀椀猀攀 漀昀 琀栀攀 一愀琀甀爀攀 愀渀搀 儀甀愀氀椀琀礀 漀昀 䌀栀漀挀漀氀愀琀攀ഊ Antonio Colmenero ਀           瀀甀戀氀椀猀栀攀爀⠀㼀⤀ 䨀⸀ 伀愀欀攀猀  ㄀㘀㐀　ഊ ਀一漀琀攀 猀椀渀挀攀 䤀 栀愀瘀攀 渀漀琀 猀攀攀渀 琀栀椀猀 戀漀漀欀 昀椀爀猀琀 栀愀渀搀Ⰰ 琀栀愀琀 䤀 挀愀渀 漀渀氀礀 愀猀猀甀洀攀ഊthat Chantal Coady has noted an earlier date on this book then what was ਀最椀瘀攀渀 愀戀漀瘀攀⸀ഊ ਀匀漀洀攀 漀琀栀攀爀 爀攀昀攀爀攀渀挀攀 最椀瘀攀渀 戀礀 䌀漀愀搀礀 愀爀攀㬀ഊ ਀      䄀 一攀眀 匀甀爀瘀攀礀 漀昀 琀栀攀 圀攀猀琀 䤀渀搀椀攀猀ഊ Thomas Gage, 1648 ਀ഊNote that the author for this reference had been smuggled into New ਀匀瀀愀椀渀 椀渀 愀 戀椀猀甀椀琀 戀愀爀爀攀氀 戀攀挀愀甀猀攀 漀渀氀礀 琀栀攀 匀瀀愀渀椀愀爀搀猀 眀攀爀攀 愀氀氀漀眀攀搀 椀渀 愀琀ഊthat time. ਀ഊ The Indian Nectar ਀           䠀攀渀爀礀 匀琀甀戀戀攀ഊ publisher Andrew Crook, 1662 ਀ഊOttokar von dem Schwartwald, AoA ਀匀栀椀爀攀 漀昀 䈀氀愀挀欀栀愀眀欀ഊMiddle Kingdom ਀ഊ ਀䘀爀漀洀㨀 ∀䠀⸀ 刀⸀ 䠀愀椀渀攀猀∀ 㰀∀倀栀爀栀愀椀渀攀猀 愀琀 栀爀栀愀椀渀攀猀∀ 愀琀 洀愀椀氀⸀椀渀琀攀爀氀漀最⸀挀漀洀㸀ഊNewsgroups: rec.org.sca ਀匀甀戀樀攀挀琀㨀 䌀栀漀挀漀氀愀琀攀 刀攀昀攀爀攀渀挀攀ഊDate: Thu, 20 Feb 1997 17:34:42 -0800 ਀ഊI remember a while ago there was a discussion over the "periodness" of chocolate. In my other studies I recently came across the following reference for anyone still interested in the subject. ਀ഊRelaciones de Yucatan, Coleccion de documentos ineditos relativos al descubriemiento conquisto y organizacion de las antiquas posesiones espanoles de ultramar, 2nd series, v 11-13. Madrid 1898-1900. v. 1 pp 369, 373 ਀ഊRecords that in 1579 the Zoque (cultural group in Aztec Empire) were forced to include cacao in their tribute payments to the Spanish, for the purpose of export to Spain. ਀ഊSincerely, ਀ഊH. R. Haines ਀䤀渀猀琀椀琀甀琀攀 漀昀 䄀爀挀栀愀攀漀氀漀最礀ഊ ਀ഊFrom: gray at ibis.cs.umass.edu (Lyle Gray) ਀一攀眀猀最爀漀甀瀀猀㨀 爀攀挀⸀漀爀最⸀猀挀愀ഊSubject: Re: Chocolate Reference ਀䐀愀琀攀㨀 ㈀　 䘀攀戀 ㄀㤀㤀㜀 ㈀㄀㨀㌀㠀㨀㄀㐀 䜀䴀吀ഊOrganization: CMPSCI Department, UMass Amherst ਀ഊMy wife was doing a search in the local college library catalog, and came ਀愀挀爀漀猀猀 琀栀椀猀 戀漀漀欀⸀  一漀琀攀 琀栀攀 氀愀猀琀 挀漀洀攀搀礀 琀椀琀氀攀⸀ഊ ਀䘀椀瘀攀 挀漀洀攀搀椀攀猀 漀昀 䴀攀搀椀攀瘀愀氀 䘀爀愀渀挀攀 ⴀ 䌀漀渀琀攀渀琀猀㨀 吀栀攀 挀漀洀椀挀 搀爀愀洀愀 椀渀 琀栀攀 洀椀搀搀氀攀ഊages, by Oscar Mandel/ The play of Saint Nicholas, by Jean Bodel /The Play of ਀刀漀戀椀渀 愀渀搀 䴀愀爀椀漀渀Ⰰ 戀礀 䄀搀愀洀 搀攀 氀愀 䠀愀氀氀攀 ⼀ 倀攀琀攀爀 儀甀椀氀氀✀猀 匀栀攀渀愀渀椀最愀渀猀Ⰰ 戀礀ഊAnonymous/ The Washtub, by Anonymous /The Chicken-pie and the Chocolate Cake, ਀戀礀 䄀渀漀渀 ⠀䘀爀攀渀挀栀 搀爀愀洀愀 琀漀 ㄀㔀　　⤀  倀儀㄀㌀㐀㈀⸀䔀㔀  䘀㔀㠀 ㄀㤀㠀㈀ഊ ਀䤀✀洀 最漀椀渀最 琀漀 琀愀欀攀 愀 氀漀漀欀 愀琀 琀栀椀猀 戀漀漀欀 琀漀渀椀最栀琀⸀  䤀琀 洀愀礀 樀甀猀琀 戀攀 琀栀愀琀 琀栀攀ഊtranslator substituted a modern equivalent... ;-) ਀ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀ 一伀一 䄀一䤀䴀䄀䴀 䌀伀一吀䤀一䔀ഊLyle H. Gray gray at cs.umass.edu (text only) ਀ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀഊ ਀ഊFrom: "Barbara L. Hunter" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 䌀栀漀挀漀氀愀琀攀 刀攀昀攀爀攀渀挀攀ഊNewsgroups: rec.org.sca ਀䐀愀琀攀㨀 ㈀　 䘀攀戀 㤀㜀 ㄀㜀㨀㈀㈀㨀㈀㌀ 䜀䴀吀ഊ ਀㸀 㸀 挀愀挀愀漀 椀渀 琀栀攀椀爀 琀爀椀戀甀琀攀 瀀愀礀洀攀渀琀猀 琀漀 琀栀攀 匀瀀愀渀椀猀栀Ⰰ 昀漀爀 琀栀攀 瀀甀爀瀀漀猀攀 漀昀ഊ> export to Spain. ਀㸀 ഊ> But how was it prepared and consumed once in Spain? ਀㸀 ഊOne refernce I have is from a book called California Mission Recieps...it ਀氀椀猀琀猀 栀漀眀 搀爀椀渀欀 漀昀 挀漀挀漀愀 眀愀猀 瀀爀攀瀀愀爀攀搀⸀  夀漀甀 最爀漀甀渀搀 甀瀀 礀漀甀爀 挀漀挀漀愀 戀攀愀渀 椀渀 愀ഊmortar and pestal and added it to boiling warer...different spices were ਀愀搀搀攀搀 氀椀欀攀 挀椀渀渀愀洀漀渀⸀⸀⸀⸀⠀䤀 搀漀渀✀琀 栀愀瘀攀 琀栀攀 爀攀昀攀爀攀渀挀攀 栀攀爀攀 愀琀 琀栀攀 洀漀洀攀渀琀⸀⤀ 愀渀搀ഊothers....Europeans added honey to it because it was so bitter...I have ਀愀氀猀漀 昀漀甀渀搀 爀攀昀攀爀攀渀挀攀猀 琀漀 琀栀椀猀 攀昀昀攀挀琀 椀渀 愀 昀攀眀 漀琀栀攀爀 戀漀漀欀猀 搀攀愀氀椀渀最 眀椀琀栀 ㄀㘀琀栀ഊcentury Spain. ਀ഊThanks ਀䈀愀爀戀愀爀愀ഊ ਀ഊFrom: nc-kk at Sun.COM (Kevin Kellog) ਀一攀眀猀最爀漀甀瀀猀㨀 爀攀挀⸀漀爀最⸀猀挀愀ഊSubject: mail order cocoa bean web sites (was: Re: Chocolate Reference) ਀䐀愀琀攀㨀 ㈀㄀ 䘀攀戀 ㄀㤀㤀㜀 ㈀㌀㨀㈀㄀㨀　㈀ 䜀䴀吀ഊOrganization: Sun Microsystems Inc., San Diego CA, USA ਀ഊBruce Mills (millsbn at mcmail.cis.McMaster.CA) wrote: ਀㨀 圀栀攀爀攀 挀愀渀 漀渀攀 最攀琀 挀漀挀漀愀 戀攀愀渀猀㼀  䤀 栀愀瘀攀渀✀琀 戀攀攀渀 愀戀氀攀 琀漀 昀椀渀搀 愀渀礀 甀瀀 栀攀爀攀 ഊ: in the Great White North. ਀ഊ Try , , or ਀匀甀戀樀攀挀琀㨀 刀攀㨀 刀攀焀甀攀猀琀 昀漀爀 䌀栀漀挀漀氀愀琀攀 䠀攀氀瀀 ⠀昀眀搀⤀ഊ ਀伀渀 䴀漀渀Ⰰ ㈀㠀 䄀瀀爀 ㄀㤀㤀㜀Ⰰ 䨀⸀ 倀愀琀爀椀挀欀 䠀甀最栀攀猀 眀爀漀琀攀㨀ഊ> Date: Mon, 28 Apr 1997 11:39:29 -0600 ਀㸀 䘀爀漀洀㨀 䨀攀渀渀椀昀攀爀 䔀搀眀愀爀搀猀ⴀ刀椀渀最 㰀樀攀渀攀爀 愀琀 洀愀挀漀洀戀⸀挀漀洀㸀ഊ> To: sca-arts at raven.cc.ukans.edu ਀㸀 匀甀戀樀攀挀琀㨀 刀攀㨀 刀攀焀甀攀猀琀 昀漀爀 䌀栀漀挀漀氀愀琀攀 䠀攀氀瀀 ⠀昀眀搀⤀ഊ> ਀㸀 㸀吀栀攀爀攀 椀猀 愀 氀漀瘀攀氀礀 戀漀漀欀㨀ഊ> >Coe, Sophie ਀㸀 㸀㄀㤀㤀㔀 吀栀攀 吀爀甀攀 䠀椀猀琀漀爀礀 漀昀 䌀栀漀挀漀氀愀琀攀⸀  倀甀琀 漀甀琀 戀礀 猀漀洀攀 甀渀椀瘀攀爀猀椀琀礀 瀀爀攀猀猀⸀ഊ> ਀㸀 匀漀瀀栀椀攀 䌀漀攀 椀猀 漀渀攀 漀昀 琀栀攀 戀攀猀琀 爀攀猀攀愀爀挀栀攀爀猀 椀渀琀漀 䄀稀琀攀挀 愀渀搀 一攀眀 圀漀爀氀搀 挀甀氀琀甀爀攀⸀ഊ> Her stuff is excellent. ਀ഊUnfortunately, Sophie Coe *was* one of the best researchers into New World ਀挀甀椀猀椀渀攀⸀  䤀昀 礀漀甀 爀攀愀搀 琀栀攀 椀渀琀爀漀搀甀挀琀椀漀渀 琀漀 开吀栀攀 吀爀甀攀 䠀椀猀琀漀爀礀开Ⰰ 礀漀甀 眀椀氀氀ഊdiscover that she did not survive long enough for it to see the light. ਀ഊ> >This book has an extensive collection of information about early uses of ਀㸀 㸀挀栀漀挀漀氀愀琀攀Ⰰ 愀猀 眀攀氀氀 愀猀 猀漀洀攀 爀攀挀椀瀀攀猀⸀  䈀甀琀 昀漀爀 愀 焀甀椀挀欀 猀攀琀 漀昀 挀漀洀洀攀渀琀猀㨀ഊ> > - sugar seems to have come into use quickly by Europeans (the ਀㸀 㸀        䄀稀琀攀挀猀 搀爀愀渀欀 椀琀 愀猀 愀 猀瀀椀挀礀 搀爀椀渀欀 爀愀琀栀攀爀 琀栀愀渀 愀 猀眀攀攀琀 漀渀攀⤀ഊ> ਀㸀 吀栀攀礀 甀猀甀愀氀氀礀 愀搀搀攀搀 挀栀椀氀椀 愀渀搀 最爀漀甀渀搀 挀漀爀渀 琀漀 琀栀攀 洀椀砀琀甀爀攀Ⰰ 猀漀洀攀琀椀洀攀 瘀愀渀椀氀氀愀ഊ> flowers or other flowers. Sometimes honey was added to make it sweeter. I'm ਀㸀 愀猀猀甀洀椀渀最 椀琀 眀愀猀 樀甀猀琀 愀 洀愀琀琀攀爀 漀昀 琀愀猀琀攀⸀ഊ ਀吀栀攀礀 愀氀猀漀 愀搀搀攀搀 猀攀瘀攀爀愀氀 漀琀栀攀爀 琀栀椀渀最猀Ⰰ 椀渀挀氀甀搀椀渀最 猀漀洀攀 昀甀渀最甀猀攀猀⸀  圀栀愀琀✀猀ഊyour basis for the assertion that they used the flowers of vanilla rather ਀琀栀愀渀 琀栀攀 戀攀愀渀猀㼀ഊ ਀㸀 㸀        ⴀ 甀猀攀 眀愀琀攀爀Ⰰ 渀漀琀 洀椀氀欀 愀猀 愀 戀愀猀攀ഊ> The Aztecs had no milk. ਀ഊOf course. However the combination of chocolate and milk is really late ਀⠀氀椀欀攀 ㄀㤀琀栀 挀攀渀琀甀爀礀℀⤀⸀ഊ ਀㸀 㸀        ⴀ 甀猀攀 戀愀欀椀渀最 挀栀漀挀漀氀愀琀攀Ⰰ 眀栀椀挀栀 栀愀猀 挀漀挀漀愀 戀甀琀琀攀爀Ⰰ 爀愀琀栀攀爀 琀栀愀渀 挀漀挀漀愀ഊ> ਀㸀 䜀漀漀搀 猀甀最最攀猀琀椀漀渀Ⰰ 瀀爀漀挀攀猀猀攀搀 挀漀挀漀愀 栀愀猀 洀甀挀栀 漀昀 琀栀攀 昀愀琀 琀愀欀攀渀 漀甀琀⸀ഊ> ਀㸀 㸀        ⴀ 洀愀欀攀 椀琀 昀爀漀琀栀礀 ⠀戀攀愀琀 椀琀 眀攀氀氀 ⴀⴀ 琀栀攀 䄀稀琀攀挀猀 搀椀搀 椀琀 戀礀 瀀漀甀爀椀渀最 椀琀ഊ> > back and forth between two cups, but the Europeans quickly started ਀㸀 㸀        甀猀椀渀最 琀栀漀猀攀 䴀攀砀椀挀愀渀 挀栀漀挀漀氀愀琀攀 猀琀椀爀爀攀爀猀⤀ഊ> ਀㸀 吀栀椀猀 椀猀 攀猀猀攀渀琀椀愀氀⸀ഊ> ਀㸀 㸀伀渀攀 昀椀渀愀氀 挀甀爀椀漀甀猀 渀漀琀攀 ⠀礀漀甀爀 瀀漀猀琀 洀愀搀攀 洀攀 琀栀椀渀欀 愀戀漀甀琀 椀琀⤀㨀 琀栀攀爀攀 愀爀攀 猀漀洀攀ഊ> >early descriptions of parties in colonial Mexico which state that ਀㸀 㸀挀栀漀挀漀氀愀琀攀 眀愀猀 猀攀爀瘀攀搀 ⨀琀漀 琀栀攀 眀漀洀攀渀⨀Ⰰ 眀椀琀栀 琀栀攀 椀洀瀀氀椀挀愀琀椀漀渀 琀栀愀琀 琀栀攀 洀攀渀ഊ> >were drinking alcohol instead. So, I find it interesting that your ਀㸀 㸀䌀栀漀挀漀氀愀琀攀 䠀漀甀猀攀 眀愀猀 眀栀攀爀攀 琀栀攀 最漀瘀攀爀渀漀爀✀猀 眀椀昀攀 攀渀琀攀爀琀愀椀渀攀搀⸀  吀栀椀猀 眀愀猀 渀漀琀ഊ> >true in Europe; several Baroque (and maybe earlier) recipes are attributed ਀㸀 㸀琀漀 渀漀戀氀攀洀攀渀⸀ഊ> ਀㸀 吀栀椀猀 椀猀 椀渀琀攀爀攀猀琀椀渀最 戀攀挀愀甀猀攀 椀渀 琀栀攀 䄀稀琀攀挀 眀漀爀氀搀Ⰰ 挀栀漀挀漀氀愀琀氀 眀愀猀 漀渀氀礀 猀攀爀瘀攀搀ഊ> to men. Women ate separately from the men and had their own special drink. ਀ഊIsn't it though? ਀ഊJuliana de Luna ਀䨀甀氀椀愀 匀洀椀琀栀ഊjulias at cariari.ucr.ac.cr ਀椀渀 攀砀椀氀攀 椀渀 琀栀愀琀 氀愀渀搀 琀栀愀琀 䌀漀氀甀洀戀甀猀 洀椀猀琀愀欀攀渀氀礀 渀愀洀攀搀 䌀漀猀琀愀 刀椀挀愀ഊ ਀ഊFrom: "Marisa Herzog" ਀䐀愀琀攀㨀 ㄀㘀 䨀甀渀 ㄀㤀㤀㜀 ㄀㈀㨀　㤀㨀㄀㐀 ⴀ　㜀　　ഊSubject: Re: SC - chocolate ਀ഊ"mexican chocolate" is a brick made of chocolate, ground almonds, spice ਀⠀猀漀洀攀琀椀洀攀猀 栀漀琀⤀ 愀渀搀 猀甀最愀爀Ⰰ 琀栀愀琀 礀漀甀 猀洀愀猀栀 漀爀 最爀椀渀搀 琀栀攀 栀攀挀欀 漀甀琀 漀昀 愀渀搀 琀栀攀渀ഊbeat into hot water or milk- absolutely nothing like Hershey's or Quick, and ਀渀漀琀 渀攀愀爀氀礀 愀猀 猀眀攀攀琀 愀氀猀漀⸀ഊ ਀ഊFrom: nweders at mail.utexas.edu (ND Wederstrandt) ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㘀 䨀甀渀 ㄀㤀㤀㜀 ㄀㔀㨀㈀㄀㨀㈀㜀 ⴀ　㔀　　 ⠀䌀䐀吀⤀ഊSubject: Re: SC - chocolate ਀ഊThe best brand of Mexican chocalate that I like is Abuelita's and don't ਀昀漀爀最攀琀 礀漀甀爀 洀漀氀椀渀愀 琀漀 眀栀椀瀀 椀琀 甀瀀⸀  䤀昀 愀渀礀漀渀攀 氀椀瘀攀猀 眀栀攀爀攀 礀漀甀 挀愀渀渀漀琀 昀椀渀搀 椀琀ഊsend me your address and I will send you some. Mexican chocalate is really ਀最漀漀搀 漀渀 愀 挀漀氀搀 搀愀礀⸀ഊ ਀䤀 爀攀愀搀 猀漀洀攀 眀栀攀爀攀 琀栀愀琀 琀栀攀 匀瀀愀渀椀愀爀搀猀 搀爀愀渀欀 椀琀 眀椀琀栀漀甀琀 洀椀氀欀Ⰰ 琀栀攀礀 樀甀猀琀 愀搀搀攀搀ഊwater and that it was not sweetened or sweetened much. I have also read ਀眀栀攀爀攀 挀栀漀挀愀氀愀琀攀 眀愀猀 猀漀洀攀琀椀洀攀猀 洀椀砀攀搀 眀椀琀栀 挀漀爀渀洀攀愀氀 愀渀搀 猀攀爀瘀攀搀 琀栀愀琀 眀愀礀⸀ 䤀ഊhave also had it with hot milk and beaten egg. I can't remember where ਀洀愀礀戀攀 䐀椀愀渀愀 䬀攀渀渀攀搀礀✀猀 戀漀漀欀猀⸀ഊ ਀䌀氀愀爀攀 匀琀⸀ 䨀漀栀渀ഊ ਀ഊFrom: "Sue Wensel" ਀䐀愀琀攀㨀 ㄀㜀 䨀甀渀 ㄀㤀㤀㜀 　㤀㨀㈀㤀㨀㌀㐀 ⴀ　㔀　　ഊSubject: Re(2): SC - chocolate ਀ഊIf you can't get Mexican chocolate bricks (which really are wonderful), then ਀最攀琀 猀漀洀攀 ⨀甀渀猀眀攀攀琀攀渀攀搀⨀ 戀愀欀椀渀最 挀栀漀挀漀氀愀琀攀⸀  一攀猀琀氀攀 洀愀欀攀猀 ㄀　　─ 瀀甀爀攀 挀栀漀挀漀氀愀琀攀 ⴀⴀഊnot cocoa, not cocoa butter: chocolate! I put enough chocolate in a pot of ਀戀漀椀氀椀渀最 眀愀琀攀爀 琀漀 洀愀欀攀 椀琀 猀氀椀最栀琀氀礀 琀栀椀渀渀攀爀 琀栀愀渀 栀漀琀 挀漀挀漀愀⸀  䄀搀搀 挀椀渀渀愀洀漀渀Ⰰ 愀ഊtouch of jalapeno, voila. It's also good by itself, no spices. ਀ഊDerdriu ਀ഊ ਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊDate: Wed, 18 Jun 1997 19:22:53 -0400 ਀匀甀戀樀攀挀琀㨀 刀攀㨀 刀攀⠀㈀⤀ⴀ 匀䌀 ⴀ 挀栀漀挀漀氀愀琀攀ഊ ਀㸀 圀栀礀 樀愀氀愀瀀攀渀漀㼀 䘀爀漀洀 眀栀愀琀 氀椀琀琀氀攀 䤀✀瘀攀 爀攀愀搀Ⰰ 眀栀椀挀栀 搀漀攀猀渀✀琀 椀渀挀氀甀搀攀 琀栀攀 漀爀椀最椀渀愀氀猀Ⰰഊ> they seem to be talking about chili peppers, not jalapenos. They don't taste ਀㸀 琀栀攀 猀愀洀攀⸀ഊ> ਀㸀 匀琀攀昀愀渀 氀椀 刀漀甀猀ഊ ਀䨀愀氀愀瀀攀渀漀猀 愀爀攀 琀栀攀 漀渀氀礀 挀栀椀氀椀 猀漀洀攀 瀀攀漀瀀氀攀 欀渀漀眀 嬀渀漀琀 椀渀琀攀渀搀攀搀 愀猀 愀 挀漀洀洀攀渀琀ഊon Derdriu, who I doubt has this problem with recognition] and perhaps ਀琀栀攀 椀渀琀攀爀瀀爀攀琀愀琀椀漀渀 漀昀 挀栀椀氀椀 漀爀 爀攀搀 瀀攀瀀瀀攀爀 最漀琀 搀椀猀琀漀爀琀攀搀 昀爀漀洀 瀀爀椀洀愀爀礀 琀漀ഊsecondary, or tertiary, source. ਀ഊMy money would be on serrano chilies, chiles anchos, or, for the truly ਀瀀猀礀挀栀漀琀椀挀Ⰰ 挀栀椀瀀漀琀氀攀猀⸀ 吀栀椀猀 椀渀 猀瀀椀琀攀 漀昀 琀栀攀 昀愀挀琀 琀栀愀琀 挀栀椀瀀漀琀氀攀猀 愀爀攀 愀ഊform of jalapenos, anyway. All of the above would presumably have been ਀搀爀椀攀搀 昀漀爀 猀甀挀栀 甀猀愀最攀Ⰰ 愀渀搀 琀栀攀渀 最爀漀甀渀搀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊFrom: justin at inmet.COM (Mark Waks) ਀一攀眀猀最爀漀甀瀀猀㨀 爀攀挀⸀漀爀最⸀猀挀愀ഊSubject: Chocolate ਀䐀愀琀攀㨀 ㄀㐀 䨀甀氀 ㄀㤀㤀㜀 ㄀㔀㨀㐀㜀㨀㌀㈀ ⴀ　㐀　　ഊ ਀刀愀渀瘀愀椀最 愀猀欀猀㨀ഊ>This cookbook doesn't have any references. Is there a source for this? ਀㸀䤀猀 椀琀 琀爀甀攀㼀   䌀漀甀氀搀 氀愀琀攀 瀀攀爀椀漀搀Ⰰ 匀瀀愀渀椀猀栀 昀攀愀猀琀猀 猀攀爀瘀攀 愀 猀氀椀最栀琀氀礀 最爀椀琀琀礀ഊ>chocolate beverage as a delicacy? Does anyone have a recipe? ਀㸀圀栀攀爀攀 眀漀甀氀搀 礀漀甀 最攀琀 挀漀挀漀愀 戀攀愀渀猀㼀ഊ ਀䤀琀✀猀 猀漀洀攀眀栀愀琀 琀爀甀攀Ⰰ 戀甀琀 礀漀甀 栀愀瘀攀 琀漀 戀攀 挀愀爀攀昀甀氀⸀ഊ ਀∀䌀栀漀挀漀氀愀琀攀∀Ⰰ 愀猀 椀渀 栀漀琀 挀栀漀挀漀氀愀琀攀Ⰰ 椀猀 挀攀爀琀愀椀渀氀礀 瀀攀爀椀漀搀Ⰰ 椀昀 焀甀椀琀攀 氀愀琀攀ഊand exotic. The nobility of Spain had it in the 16th century, and by ਀愀琀 氀攀愀猀琀 琀栀攀 昀椀爀猀琀 栀愀氀昀 漀昀 琀栀攀 ㄀㜀琀栀 挀攀渀琀甀爀礀 椀琀 眀愀猀 猀瀀爀攀愀搀椀渀最 洀漀爀攀ഊwidely. (For those who believe the SCA extends to 1650, chocolate is ਀瀀爀攀琀琀礀 眀椀搀攀猀瀀爀攀愀搀 戀礀 琀栀攀 攀渀搀Ⰰ 愀氀戀攀椀琀 猀琀椀氀氀 攀砀瀀攀渀猀椀瘀攀Ⰰ 䤀 戀攀氀椀攀瘀攀⸀⤀ഊ ਀⨀䠀漀眀攀瘀攀爀⨀Ⰰ 䤀✀洀 愀 戀椀琀 猀欀攀瀀琀椀挀愀氀 愀戀漀甀琀 琀栀攀 䜀漀搀椀瘀愀 搀攀猀挀爀椀瀀琀椀漀渀猀 漀昀ഊcompounding. I haven't seen any references to vanilla, and all the ਀爀攀挀椀瀀攀猀 䤀 栀愀瘀攀 猀攀攀渀 愀爀攀 挀漀渀猀椀搀攀爀愀戀氀礀 洀漀爀攀 猀愀瘀漀爀礀 琀栀愀渀 琀栀攀 搀攀猀挀爀椀瀀琀椀漀渀ഊimplies. Hot chocolate appears to have typically had a range of spices ਀愀搀搀攀搀Ⰰ 甀猀甀愀氀氀礀 椀渀挀氀甀搀椀渀最 猀漀洀攀 昀漀爀洀 漀昀 栀漀琀 瀀攀瀀瀀攀爀⸀ ⠀䠀漀眀攀瘀攀爀Ⰰ 愀琀 氀攀愀猀琀ഊby late period, it *was* apparently sweetened.) ਀ഊI have excerpts from an end-of-period English book on hot chocolate, ਀眀栀椀挀栀 椀猀 愀 琀爀愀渀猀氀愀琀椀漀渀 漀昀 愀 猀氀椀最栀琀氀礀 攀愀爀氀椀攀爀 匀瀀愀渀椀猀栀 眀漀爀欀Ⰰ 漀渀 琀栀攀ഊWeb at: ਀ഊ http://www.inmet.com/~justin/chocolate.txt ਀ഊTake a look at that for a better idea of typical recipes... ਀ഊ -- Justin ਀                                   䄀猀 昀漀爀 眀栀攀爀攀 琀漀 最攀琀 挀愀挀愀漀 戀攀愀渀猀Ⰰ 䤀 栀愀瘀攀渀✀琀ഊ succeeded yet, although I have some hope ਀ഊ ਀匀甀戀樀攀挀琀㨀 䄀一匀吀 ⴀ 䌀栀漀挀漀氀愀琀攀 䐀漀挀甀洀攀渀琀愀琀椀漀渀℀ഊDate: Fri, 06 Mar 98 17:12:47 MST ਀䘀爀漀洀㨀 ∀䴀椀欀攀 䌀⸀ 䈀愀欀攀爀∀ 㰀欀椀栀攀 愀琀 爀漀挀欀攀琀洀愀椀氀⸀挀漀洀㸀ഊTo: ansteorra at Ansteorra.ORG ਀ഊAs I am all too aware due to relatively recent studies, there is a ਀渀攀愀爀 漀瘀攀爀眀栀攀氀洀椀渀最 戀攀氀椀攀昀 椀渀 琀栀攀 匀䌀䄀 琀栀愀琀 琀栀愀琀 洀漀猀琀 搀椀瘀椀渀攀 漀昀ഊindulgent foods, to whit CHOCOLATE, is not appropriate to pre-1600 ਀瀀甀爀猀甀椀琀猀 愀渀搀 洀甀猀琀 琀栀攀爀攀昀漀爀攀 戀攀 搀攀挀氀愀爀攀搀 戀礀 刀漀礀愀氀 圀栀椀洀 愀猀 瀀攀爀洀椀琀琀攀搀ഊor preferred. ਀ഊThe following location reproduces a secondary source which brings ਀搀漀挀甀洀攀渀琀愀琀椀漀渀 漀昀 挀栀漀挀漀氀愀琀攀 䄀匀 䄀 䌀伀一䘀䔀䌀吀䤀伀一 愀爀最甀愀戀氀礀 琀漀 ㄀㘀㌀㄀挀攀ഊ(1652CE English translation of 1631ce Spanish manuscript). In which ਀猀漀甀爀挀攀Ⰰ 琀栀攀 䐀愀洀攀猀 漀昀 䴀攀砀椀挀漀 瀀甀爀挀栀愀猀攀 挀栀漀挀漀氀愀琀攀 挀漀洀瀀漀甀渀搀攀搀 眀椀琀栀 猀甀最愀爀ഊas one would any other sweatmeat at shops in the streets. ਀ഊAlso includes a range of recipes for the form of drinkable hot ਀挀栀漀挀漀氀愀琀攀 琀栀愀琀 椀渀挀氀甀搀攀猀 栀漀琀 爀攀搀 挀栀椀氀椀 瀀攀瀀瀀攀爀⤀㨀ഊ ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀椀渀洀攀琀⸀挀漀洀⼀縀樀甀猀琀椀渀⼀挀栀漀挀漀氀愀琀攀⸀琀砀琀ഊ ਀伀⸀䬀⸀Ⰰ 猀漀 攀瘀攀渀 琀栀攀 匀瀀愀渀椀猀栀 洀愀渀甀猀挀爀椀瀀琀 眀漀甀氀搀 戀攀 椀渀 琀栀攀 ∀最爀攀礀 愀爀攀愀∀ 愀猀ഊfar as even the A&S documentation standards of several years ago are ਀挀漀渀挀攀爀渀攀搀⸀ 䈀甀琀 琀栀椀猀 猀漀甀爀挀攀 搀漀攀猀 瀀爀漀瘀椀搀攀 瀀爀攀ⴀ㄀㠀琀栀 挀攀渀琀甀爀礀 䔀甀爀漀瀀攀愀渀ഊusage of chocolate candy ("Dames of Mexico" presumably being the ਀䔀甀爀漀瀀攀愀渀 挀漀氀漀渀椀愀氀猀 愀渀搀 渀漀琀 琀栀攀 瀀攀愀猀愀渀琀爀礀Ⰰ 戀愀猀攀搀 甀瀀漀渀 琀栀攀 琀椀琀甀氀愀爀礀ഊusage of the term...) ਀ഊAmra ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ 㜀 䴀愀礀 ㄀㤀㤀㠀 ㈀㄀㨀㔀㜀㨀㔀㜀 ⴀ　㐀　　 ⠀䔀䐀吀⤀ഊFrom: Stephen Bloch ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䘀眀㨀 䄀一匀吀 ⴀ 䌀栀漀挀漀氀愀琀攀 䐀漀挀甀洀攀渀琀愀琀椀漀渀℀ഊ ਀䬀椀栀攀 䈀氀愀挀欀攀愀最氀攀 ⠀琀栀攀 䐀爀攀愀洀猀椀渀最攀爀 䈀愀爀搀⤀ ⼀ 䴀椀欀攀 䌀⸀ 䈀愀欀攀爀 眀爀漀琀攀㨀ഊ> ... has anyone got comments upon a source printed in ਀㸀 ㄀㤀㈀　Ⰰ 戀礀 䄀⸀圀⸀䬀渀愀瀀瀀Ⰰ 琀椀琀氀攀搀 ⠀愀瀀瀀爀漀砀⸀⤀ 开䌀栀漀挀漀氀愀琀攀 愀渀搀 䌀漀挀漀愀开㼀 䤀✀瘀攀ഊ> seen only the reference in Brittanica [1960 ed] that refers to a ਀㸀 洀甀氀琀椀ⴀ瀀愀最攀 戀椀戀氀椀漀最爀愀瀀栀礀 愀瘀愀椀氀愀戀氀攀 椀渀 琀栀椀猀 戀漀漀欀 猀漀 昀愀爀Ⰰ 眀漀甀氀搀 氀椀欀攀 琀漀ഊ> avoid repeating over-trod ground if I can... ਀ഊNot that particular book, but anyone interested in the history of ਀挀栀漀挀漀氀愀琀攀Ⰰ 愀猀 眀攀氀氀 愀猀 挀漀昀昀攀攀Ⰰ 琀攀愀Ⰰ 愀渀搀 琀漀戀愀挀挀漀Ⰰ 洀椀最栀琀 攀渀樀漀礀ഊ_Tastes of Paradise: a Social History of Spices, Stimulants, and ਀䤀渀琀漀砀椀挀愀渀琀猀开Ⰰ 戀礀 圀漀氀昀最愀渀最 匀挀栀椀瘀攀氀戀甀猀挀栀Ⰰ 倀愀渀琀栀攀漀渀 ㄀㤀㤀㈀⸀  吀栀愀琀✀猀 琀栀攀ഊEnglish translation by David Jacobson; the original German is ਀开倀愀爀愀搀椀攀猀Ⰰ 搀攀爀 䜀攀猀挀栀洀愀挀欀 甀渀搀 搀椀攀 嘀攀爀渀甀渀昀琀开⸀ഊ ਀                                        洀愀爀ⴀ䨀漀猀栀甀愀 椀戀渀ⴀ䔀氀攀愀稀愀爀 栀愀ⴀ匀栀愀氀椀戀ഊ Stephen Bloch ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㈀ 䘀攀戀 ㄀㤀㤀㤀 ㄀㤀㨀㐀㄀㨀　㈀ ⴀ　㔀　　ഊFrom: "Mark Waks, AKA Justin du Coeur" ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 刀攀㨀 䘀漀㨀 礀漀甀爀 昀愀洀攀 猀瀀爀攀愀搀猀ഊ ਀䴀礀 氀愀搀礀 昀漀爀眀愀爀搀攀搀 琀栀椀猀 琀漀 洀攀㨀ഊ ਀䨀愀渀攀 圀愀欀猀 眀爀漀琀攀㨀ഊ> I am not sure where or when I got this url, but I found it most ਀㸀 椀渀琀攀爀攀猀琀椀渀最⸀⸀  甀渀昀漀爀琀甀渀愀琀攀氀礀 䤀 栀愀瘀攀 渀漀琀 栀愀搀 琀栀攀 琀椀洀攀 琀漀 昀漀氀氀漀眀 甀瀀 琀栀攀ഊ> references, has anyone else seen this before and done any background ਀㸀 椀渀瘀攀猀琀椀最愀琀椀漀渀㼀ഊ> ਀㸀 栀琀琀瀀㨀⼀⼀眀眀眀⸀椀渀洀攀琀⸀挀漀洀⼀縀樀甀猀琀椀渀⼀挀栀漀挀漀氀愀琀攀⸀琀砀琀ഊ ਀圀栀愀琀 猀漀爀琀 漀昀 戀愀挀欀最爀漀甀渀搀 愀爀攀 礀漀甀 氀漀漀欀椀渀最 昀漀爀㼀 吀栀攀 戀漀漀欀 挀漀洀攀猀 昀爀漀洀 琀栀攀 匀吀䌀ഊmicrofilm collection (basically a microfilm set of all books published ਀椀渀 䔀渀最氀椀猀栀 瀀爀椀漀爀 琀漀 ㄀㜀　　⤀㬀 䤀 猀琀甀洀戀氀攀搀 愀挀爀漀猀猀 椀琀 眀栀椀氀攀 氀漀漀欀椀渀最 昀漀爀 最愀洀椀渀最ഊsources. ਀ഊLike the top of the file says, it seems to be a 1652 English translation ਀漀昀 愀 ㄀㘀㌀㄀ 匀瀀愀渀椀猀栀 戀漀漀欀 漀渀 栀漀琀 挀栀漀挀漀氀愀琀攀⸀ 䤀琀 搀漀攀猀渀✀琀 爀攀愀氀氀礀 挀漀渀琀愀椀渀 愀渀礀ഊ*big* surprises: it's well-known that the Spanish nobility were well ਀愀挀焀甀愀椀渀琀攀搀 眀椀琀栀 琀栀攀 渀攀眀ⴀ眀漀爀氀搀 搀爀椀渀欀 戀礀 琀栀攀 瘀攀爀礀 琀愀椀氀 攀渀搀 漀昀 瀀攀爀椀漀搀⸀ഊ ਀䤀琀✀猀 甀猀攀昀甀氀 椀渀 琀栀愀琀 椀琀 栀愀猀 愀 昀攀眀 挀漀渀挀爀攀琀攀 爀攀挀椀瀀攀猀⸀ 䤀 栀愀瘀攀渀✀琀 最漀琀琀攀渀ഊaround to trying to concoct it myself, but I gather that some others ਀栀愀瘀攀⸀ ⠀䤀 猀攀攀洀 琀漀 爀攀挀愀氀氀 琀栀愀琀 䨀甀愀渀愀 椀渀 琀栀攀 圀攀猀琀 眀愀猀 搀漀椀渀最 猀漀洀攀 眀漀爀欀 漀渀ഊhot chocolate.) The drink is clearly fairly spicy, but sounds ਀瀀漀琀攀渀琀椀愀氀氀礀 瀀爀攀琀琀礀 搀攀挀攀渀琀⸀ 䤀琀✀猀 愀 洀椀氀搀 渀甀椀猀愀渀挀攀 琀漀 爀攀挀漀渀猀琀爀甀挀琀Ⰰ 洀愀椀渀氀礀ഊbecause it is written in terms of number of cacao beans. ਀ഊThe only real surprise in the book is a pretty clear reference to solid ਀挀栀漀挀漀氀愀琀攀㬀 栀漀眀攀瘀攀爀Ⰰ 琀栀椀猀 栀愀猀 琀漀 戀攀 琀愀欀攀渀 眀椀琀栀 愀 最爀愀椀渀 漀昀 猀愀氀琀⸀ 吀栀攀ഊsource makes it sound like this was only done in Mexico, and it isn't ਀挀氀攀愀爀 琀栀愀琀 琀栀攀 瀀爀愀挀琀椀挀攀 眀愀猀 欀渀漀眀渀 瀀爀攀ⴀ㄀㘀　　⸀ 匀琀椀氀氀 欀椀渀搀愀 椀渀琀攀爀攀猀琀椀渀最Ⰰഊsince most descriptions of early chocolate only talk about the drink. ਀ഊThere's more to the book, of course; it's some 40 pages, mostly on the ਀猀甀戀樀攀挀琀 漀昀 洀攀搀椀挀椀渀攀⸀ 䤀✀瘀攀 琀礀瀀攀搀 椀渀 愀氀氀 琀栀攀 瀀爀愀挀琀椀挀愀氀 挀漀漀欀椀渀最 猀攀挀琀椀漀渀猀㬀ഊif I get some time, I'll probably type in the rest. (Not before May, ਀琀栀漀甀最栀⸀⸀⸀⤀ഊ ਀                                ⴀⴀ 䨀甀猀琀椀渀 搀甀 䌀漀攀甀爀ഊ Carolingia, East ਀                                   䄀瘀椀搀 瀀攀爀椀漀搀 挀漀漀欀戀漀漀欀 挀漀氀氀攀挀琀漀爀ഊ ਀ഊDate: Tue, 17 Aug 1999 10:31:28 +0100 ਀䘀爀漀洀㨀 䌀栀爀椀猀琀椀渀愀 一攀瘀椀渀 㰀挀渀攀瘀椀渀 愀琀 挀愀挀椀⸀挀漀⸀甀欀㸀ഊSubject: Re: SC - "Chocolate in a Period Form" ਀ഊ Adamantius wrote: ਀        䤀琀 搀漀攀猀 猀攀攀洀 甀渀氀椀欀攀氀礀Ⰰ 戀甀琀 琀栀攀 挀漀渀琀攀猀琀 瀀攀漀瀀氀攀 洀愀礀 戀攀 爀攀昀攀爀爀椀渀最 琀漀ഊthe possibility of edible pastilles of cacao and sugar, little tablets that ਀挀漀甀氀搀 戀攀 搀椀猀猀漀氀瘀攀搀 椀渀 栀漀琀 眀愀琀攀爀 昀漀爀 挀栀漀挀漀氀愀琀攀Ⰰ 漀爀 攀愀琀攀渀 愀猀 椀猀⸀ 䤀 瘀愀最甀攀氀礀ഊrecall seeing a reference to this habit, but am pretty sure the point of the ਀爀攀猀攀愀爀挀栀攀爀 戀爀椀渀最椀渀最 甀瀀 琀栀攀 搀椀愀爀椀猀琀✀猀 瀀愀猀猀愀最攀 眀愀猀 琀栀愀琀 琀栀攀猀攀 瀀愀猀琀椀氀氀攀猀 愀瀀瀀攀愀爀ഊnot to have reached Europe in period. ਀ഊ>From "Chocolate: or, An Indian Drinke." London, 1652, by Capt. John ਀圀愀搀猀眀漀爀琀栀⸀ 䄀瀀瀀愀爀攀渀琀氀礀 愀 琀爀愀渀猀氀愀琀椀漀渀 漀昀 愀 戀漀漀欀 戀礀 䴀攀氀挀栀漀爀 搀攀 䰀愀爀愀Ⰰ ∀倀栀礀猀椀琀椀愀渀ഊGeneral for the Kingdome of Spaine", 1631. ਀ ∀ ⸀⸀⸀眀椀琀栀 愀 猀瀀漀漀渀攀 琀愀欀攀 甀瀀 猀漀洀攀 漀昀 琀栀攀 倀愀猀琀攀 㰀眀栀椀挀栀 椀猀 洀愀搀攀 甀瀀 漀昀ഊchocolate, chilli, aniseed, sugar and various other spices>, which will be ਀愀氀洀漀猀琀 氀椀焀甀椀搀㬀 愀渀搀 猀漀 攀椀琀栀攀爀 洀愀欀攀 椀琀 椀渀琀漀 吀愀戀氀攀琀猀㬀 漀爀 瀀甀琀 椀琀 椀渀琀漀 䈀漀砀攀猀㬀 愀渀搀ഊwhen it is cold it will be hard. To make the Tablets, you must put a ਀猀瀀漀漀渀昀甀氀氀 漀昀 琀栀攀 倀愀猀琀攀 甀瀀漀渀 愀 瀀椀攀挀攀 漀昀 瀀愀瀀攀爀Ⰰ 琀栀攀 䤀渀搀椀愀渀猀 瀀甀琀 椀琀 甀瀀漀渀 琀栀攀ഊleaf of a Plantentree, where being put into the shade, it growes hard; and ਀琀栀攀渀 戀漀眀椀渀最 琀栀攀 瀀愀瀀攀爀Ⰰ 琀栀攀 吀愀戀氀攀琀 昀愀氀氀猀 漀昀昀Ⰰ 戀礀 爀攀愀猀漀渀 漀昀 琀栀攀 昀愀琀渀攀猀猀攀 漀昀ഊthe paste. But if you put it into any thing of earth, or wood, it sticks ਀昀愀猀琀Ⰰ 愀渀搀 眀椀氀氀 渀漀琀 挀漀洀攀 漀昀昀Ⰰ 戀甀琀 眀椀琀栀 猀挀爀愀瀀椀渀最Ⰰ 漀爀 戀爀攀愀欀椀渀最⸀ ∀  愀渀搀 最漀攀猀 漀渀ഊto speak of the habit of also drinking chocolate hot or cold as well as in ਀琀愀戀氀攀琀猀⸀ഊ ਀圀栀攀琀栀攀爀 琀栀椀猀 挀愀渀 戀攀 戀愀挀欀搀愀琀攀搀 琀漀 瀀爀攀ⴀ㄀㘀　　 椀猀 漀渀攀 漀昀 琀栀漀猀攀 渀攀瘀攀爀ⴀ爀攀猀漀氀瘀攀搀ഊdebates I think. ਀ഊCordialmente, ਀䰀甀挀爀攀琀稀椀愀ഊ ਀ഊDate: Wed, 18 Aug 1999 11:03:01 -0500 ਀䘀爀漀洀㨀 ∀䐀攀挀欀攀爀Ⰰ 吀攀爀爀礀 䐀⸀∀ 㰀吀攀爀爀礀䐀 愀琀 䠀攀愀氀琀栀⸀匀琀愀琀攀⸀伀䬀⸀唀匀㸀ഊSubject: RE: SC - FW: Fields of Gold information ਀ഊ> " ਀㸀ഊ> This Tasting is designed to bring out the Grandiose. Many would argue that ਀㸀 䌀栀漀挀漀氀愀琀攀 椀猀 渀漀琀 瀀攀爀椀漀搀Ⰰ 䈀甀琀 䤀 猀愀礀 琀栀愀琀 匀瀀愀椀渀 氀愀渀搀攀搀 椀渀 琀栀攀 渀攀眀 眀漀爀氀搀 椀渀ഊ> 1492, and if you found Chocolate, would you share????? This is a display ਀㸀 挀漀渀琀攀猀琀 搀攀猀椀最渀攀搀 愀爀漀甀渀搀 琀栀攀 瀀爀攀洀椀猀攀 ∀吀漀 琀栀攀 洀漀猀琀 搀攀挀愀搀攀渀琀 ⠀眀椀琀栀 愀 瀀攀爀椀漀搀ഊ> flair) go the Spoils" Imagination definitely counts, and be not shy with ਀㸀 琀栀礀 瀀爀攀猀攀渀琀愀琀椀漀渀⸀⸀⸀⸀⸀⸀ഊ> ਀㸀 倀愀猀猀 椀琀 漀渀ഊ> ਀㸀 䤀渀 匀攀爀瘀椀挀攀Ⰰ 䰀搀 刀愀渀搀漀洀∀ഊ ਀圀栀椀洀猀椀挀愀氀Ⰰ 戀甀琀 猀挀栀漀氀愀猀琀椀挀愀氀氀礀 昀愀氀氀愀挀椀漀甀猀⸀ഊ ਀圀栀愀琀 琀栀攀 䌀漀渀焀甀椀猀琀愀搀漀爀猀 戀爀漀甀最栀琀 戀愀挀欀 眀攀爀攀 挀愀挀愀漀 戀攀愀渀猀 漀爀Ⰰ 洀漀爀攀 氀椀欀攀氀礀Ⰰ 挀漀挀漀愀Ⰰഊwhich is produced by fermenting, curing and then roasting the pods of the ਀挀愀挀愀漀 琀爀攀攀 ⠀吀栀攀漀戀爀漀洀愀 挀愀挀愀漀⤀⸀ഊ ਀䤀琀 眀愀猀 搀攀昀椀渀椀琀攀氀礀 渀漀琀 昀漀甀渀搀 椀渀 ㄀㐀㤀㈀⸀  䤀琀 眀愀猀 昀漀甀渀搀 椀渀 䴀攀砀椀挀漀 漀渀 䠀攀爀渀愀渀搀漀ഊCortez's expedition of 1520. The beans were probably not delivered to Spain ਀甀渀琀椀氀 ㄀㔀㈀㜀 眀椀琀栀 琀栀攀 攀渀搀 漀昀 琀栀攀 䌀漀渀焀甀攀猀琀 漀爀 ㄀㔀㈀㠀Ⰰ 眀栀攀渀 䌀漀爀琀攀稀 眀愀猀 爀攀氀椀攀瘀攀搀 漀昀ഊcommand and returned to Spain. Apparently cocoa as a drink became popular ਀椀渀 匀瀀愀椀渀 愀戀漀甀琀 ㄀㔀㠀　 愀渀搀 猀瀀爀攀愀搀 琀漀 琀栀攀 爀攀猀琀 漀昀 䔀甀爀漀瀀攀 攀愀爀氀礀 椀渀 琀栀攀 ㄀㜀琀栀ഊCentury. ਀ഊChocolate is made with cocoa from which most of the fat has been removed, ਀猀甀最愀爀Ⰰ 挀漀挀漀愀 戀甀琀琀攀爀 ⠀琀漀 爀攀琀甀爀渀 琀栀攀 昀愀琀⤀Ⰰ 愀渀搀 洀椀氀欀 猀漀氀椀搀猀⸀  䌀栀漀挀漀氀愀琀攀Ⰰ 愀猀ഊopposed to cocoa, the powder or the drink, appears to be of 17th Century ਀漀爀椀最椀渀⸀  吀栀攀 瀀爀漀挀攀猀猀 昀漀爀 洀椀氀欀 挀栀漀挀漀氀愀琀攀 眀愀猀 瀀攀爀昀攀挀琀攀搀 椀渀 ㄀㠀㜀㘀⸀ഊ ਀吀栀攀爀攀 洀愀礀 戀攀 猀漀洀攀 瀀爀漀漀昀 漀昀 琀栀攀 甀猀攀 漀昀 挀漀挀漀愀 漀爀 挀栀漀挀漀氀愀琀攀 椀渀 䰀愀琀攀 刀攀渀愀椀猀猀愀渀挀攀ഊItaly based on the Carta Bardi II manuscript in the Florentine archives. ਀䠀漀眀攀瘀攀爀Ⰰ 琀栀椀猀 栀愀猀 戀攀攀渀 爀攀昀攀爀攀渀挀攀搀 漀渀氀礀 椀渀 瀀愀猀猀椀渀最 愀渀搀 䤀 栀愀瘀攀 猀攀攀渀 渀漀琀栀椀渀最 琀漀ഊdate the manuscript or describe its contents. ਀ഊFrankly, I'm sorry I can not attend this event and present my interpretation ਀漀昀 琀栀攀 ∀䌀漀渀昀攀挀琀椀漀渀 漀昀 最爀漀甀渀搀 渀甀琀猀 愀渀搀 挀漀挀漀愀∀ 愀猀 爀攀挀漀爀搀攀搀 椀渀 琀栀攀 䌀愀猀愀戀氀愀渀挀愀ഊdocuments of Chef Le Bruin. (With an appropriate bittersweet ganache). ਀嬀吀栀椀猀 氀愀猀琀 瀀愀爀愀最爀愀瀀栀 椀猀 猀愀爀挀愀猀洀Ⰰ 愀渀搀 琀栀攀爀攀 椀猀 渀漀 猀甀挀栀 爀攀挀椀瀀攀Ⰰ 樀甀猀琀 椀渀 挀愀猀攀 猀漀洀攀漀渀攀 椀猀 眀漀渀搀攀爀椀渀最 ⴀ 匀琀攀昀愀渀崀ഊ ਀䈀漀渀 挀栀愀渀挀攀ഊ ਀䈀攀愀爀ഊ ਀ഊDate: Wed, 18 Aug 1999 23:33:22 +0200 ਀䘀爀漀洀㨀 ∀愀渀愀 氀⸀ 瘀愀氀搀攀猀∀ 㰀愀最漀爀愀 愀琀 愀氀最漀渀攀琀⸀猀攀㸀ഊSubject: Re: SC - Chocolate ਀ഊThe nahuatl word is cacahuatl. From it we transformed to some barbaric ਀愀挀攀瀀琀椀漀渀 愀猀 挀愀挀愀栀甀攀琀攀 ⠀瀀攀愀渀甀琀⤀ 椀渀 猀瀀愀渀椀猀栀 愀渀搀 挀漀挀漀愀⸀ഊBut the nahuatl word, in the dictionaries the munks made to translate ਀琀栀攀 䈀椀戀氀攀 愀渀搀 漀琀栀攀爀 猀漀甀爀挀攀猀Ⰰ 眀愀猀 挀愀挀愀栀甀愀琀氀 琀漀 琀栀攀 戀攀愀渀猀 愀渀搀 砀漀挀漀氀愀琀氀 琀漀ഊthe drink. ਀ഊAna ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㠀 䄀甀最 ㄀㤀㤀㤀 ㄀㤀㨀㔀㄀㨀㈀㠀 ⴀ　㜀　　ഊFrom: varmstro at zipcon.net (Valoise Armstrong) ਀匀甀戀樀攀挀琀㨀 刀䔀㨀 匀䌀 ⴀ 䘀圀㨀 䘀椀攀氀搀猀 漀昀 䜀漀氀搀 椀渀昀漀爀洀愀琀椀漀渀ഊ ਀䈀攀愀爀 眀爀漀琀攀㨀ഊ>It was definitely not found in 1492. It was found in Mexico on Hernando ਀㸀䌀漀爀琀攀稀✀猀 攀砀瀀攀搀椀琀椀漀渀 漀昀 ㄀㔀㈀　⸀  吀栀攀 戀攀愀渀猀 眀攀爀攀 瀀爀漀戀愀戀氀礀 渀漀琀 搀攀氀椀瘀攀爀攀搀 琀漀 匀瀀愀椀渀ഊ>until 1527 with the end of the Conquest or 1528, when Cortez was relieved of ਀㸀挀漀洀洀愀渀搀 愀渀搀 爀攀琀甀爀渀攀搀 琀漀 匀瀀愀椀渀⸀  䄀瀀瀀愀爀攀渀琀氀礀 挀漀挀漀愀 愀猀 愀 搀爀椀渀欀 戀攀挀愀洀攀 瀀漀瀀甀氀愀爀ഊ>in Spain about 1580 and spread to the rest of Europe early in the 17th ਀㸀䌀攀渀琀甀爀礀⸀ഊ ਀吀栀攀 瀀漀瀀甀氀愀爀椀琀礀 漀昀 愀 挀漀挀漀愀 搀爀椀渀欀 愀洀漀渀最 匀瀀愀渀椀猀栀 渀漀戀椀氀椀琀礀 洀愀礀 栀愀瘀攀 琀愀欀攀渀 漀昀昀ഊpretty quickly. There is an anonymous novel called _Lazarillo de Tormes_ ਀琀栀愀琀 眀愀猀 昀椀爀猀琀 瀀甀戀氀椀猀栀攀搀 椀渀 ㄀㔀㔀㐀⸀ 䤀渀 椀琀 琀栀攀 洀愀椀渀 挀栀愀爀愀挀琀攀爀Ⰰ 愀 猀琀爀攀攀琀ഊbeggar, enters the house of a down-on-his-luck nobleman and notes that: ਀ഊ"I hadn't seen anything but walls, not a chocolate grinder or a block for ਀挀栀漀瀀瀀椀渀最 洀攀愀琀 漀爀 愀 戀攀渀挀栀 漀爀 愀 琀愀戀氀攀⸀⸀⸀∀ഊ ਀圀漀甀氀搀 猀攀攀洀 琀漀 椀洀瀀氀礀 琀栀愀琀 戀礀 ㄀㔀㔀㐀 愀 挀栀漀挀漀氀愀琀攀 最爀椀渀搀攀爀 眀漀甀氀搀 戀攀 攀砀瀀攀挀琀攀搀 琀漀ഊbe among the most basic furnishings of the minor nobolity. ਀ഊValoise ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㄀㤀 匀攀瀀 ㄀㤀㤀㤀 ㄀㈀㨀㌀　㨀㌀㤀 ⴀ　㔀　　ഊFrom: Virginia Gatling ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 䌀栀漀挀漀氀愀琀攀⸀⸀倀攀爀椀漀搀 漀爀 渀漀琀⸀⸀⸀ഊ ਀䘀夀䤀⸀⸀⸀⸀⸀ഊThis is a passage on chocolate from my WD encyclopedia of cookery vol.3 ਀瀀爀椀渀琀攀搀 ㄀㤀㘀㘀Ⰰ 攀瘀攀渀 琀栀漀甀最栀 琀栀椀猀 椀猀 渀漀琀 愀 ∀瀀攀爀椀漀搀 爀攀猀漀甀爀挀攀∀ 椀琀 洀愀礀 栀攀氀瀀ഊwith the chocolate lovers documentation "chuckle".. Quote ਀⸀⸀∀䌀䠀伀䌀伀䰀䄀吀䔀ⴀ䌀栀漀挀漀氀愀琀攀 愀渀搀 椀琀猀 戀爀漀琀栀攀爀Ⰰ 挀漀挀漀愀Ⰰ 愀爀攀 洀愀搀攀 昀爀漀洀 琀栀攀 戀攀愀渀猀ഊof the cacao tree, a perennial evergreen tree of the cola family, ਀戀漀琀愀渀椀挀愀氀氀礀 挀愀氀氀攀搀 吀栀攀漀戀爀漀洀愀Ⰰ 漀爀 ∀昀漀漀搀 漀昀 琀栀攀 最漀搀猀⸀∀ 吀栀攀 挀愀挀愀漀 琀爀攀攀 椀猀ഊnative to the hot humid forests of the Amazon basin, and it flourishes ਀漀渀氀礀 椀渀 琀爀漀瀀椀挀愀氀 挀氀椀洀愀琀攀猀⸀ 䌀栀漀挀漀氀愀琀攀 椀猀 愀 洀椀砀琀甀爀攀 漀昀 爀漀愀猀琀攀搀 挀漀挀漀愀Ⰰഊcocoa butter [also obtained from the cacao bean], and a very fine sugar. ਀ഊIt is truly a product of the New World. The word comes from the Mexican ਀䤀渀搀椀愀渀 挀栀漀挀漀Ⰰ ∀昀漀愀洀Ⰰ∀ 愀渀搀 愀氀琀Ⰰ ∀眀愀琀攀爀⸀∀ 䤀琀 椀猀 猀愀椀搀 琀栀愀琀 䌀漀氀甀洀戀甀猀 戀爀漀甀最栀琀ഊsome home to Spain with him, but the first Europeans to see it used were ਀琀栀攀 匀瀀愀渀椀愀爀搀猀 眀栀漀 椀渀瘀愀搀攀搀 䴀攀砀椀挀漀 甀渀搀攀爀 䌀漀爀琀攀稀 椀渀 ㄀㔀㄀㤀⸀ 吀栀攀爀攀 琀栀攀礀 昀漀甀渀搀ഊchocolate in common use, flavored with spices, but unsweetened. It was ਀琀栀攀 爀漀礀愀氀 搀爀椀渀欀 漀昀 琀栀攀 䄀稀琀攀挀㨀 琀栀攀 䔀洀瀀攀爀漀爀 䴀漀渀琀攀稀甀洀愀 搀爀愀渀欀 栀椀猀 挀栀漀挀漀氀愀琀攀ഊfrom golden ceremonial goblets. Cocoa beans were also used as money. ਀䌀漀爀琀攀稀 椀渀琀爀漀搀甀挀攀搀 挀栀漀挀漀氀愀琀攀 愀猀 愀 栀漀琀 搀爀椀渀欀 琀漀 匀瀀愀椀渀Ⰰ 眀栀攀爀攀 猀甀最愀爀 愀渀搀ഊvanilla flavoring were added to it. By 1580 it was in common use and ਀攀砀琀爀攀洀攀氀礀 瀀漀瀀甀氀愀爀⸀ 吀栀攀 匀瀀愀渀椀愀爀搀猀 琀爀椀攀搀 琀漀 栀漀氀搀 漀渀 琀漀 琀栀攀椀爀 洀漀渀漀瀀漀氀礀 漀昀ഊthe cocoa bean and the chocolate drink, and managed to do so for a ਀栀甀渀搀爀攀搀 礀攀愀爀猀⸀ 䈀甀琀 椀渀 琀栀攀 洀椀搀搀氀攀 漀昀 琀栀攀 ㄀㘀　　✀猀Ⰰ 眀栀攀渀 琀栀攀 匀瀀愀渀椀猀栀ഊprincess Maria Theresa married Louis XIV, the French stared using ਀挀栀漀挀漀氀愀琀攀⸀ 䄀琀 愀戀漀甀琀 琀栀攀 猀愀洀攀 琀椀洀攀 挀漀挀漀愀 戀攀最愀渀 琀漀 戀攀 挀甀氀琀椀瘀愀琀攀搀 椀渀 琀栀攀ഊBritish West Indies and advertised in London. Chocolate shops sprang up ਀琀栀爀漀甀最栀漀甀琀 䔀甀爀漀瀀攀Ⰰ 愀渀搀 琀栀攀 昀愀猀栀椀漀渀愀戀氀攀猀 漀昀 琀栀攀 搀愀礀 猀椀瀀瀀攀搀 愀渀搀 最漀猀猀椀瀀攀搀ഊin them."..... End of quote, and it goes on... I don't know how this ਀栀漀氀搀猀 甀瀀 昀漀爀 琀爀甀琀栀 戀甀琀 椀琀 椀猀 椀渀琀攀爀攀猀琀椀渀最⸀ഊ ਀ 刀攀最椀渀愀ഊ ਀ഊDate: Fri, 27 Aug 1999 01:45:50 -0400 (EDT) ਀䘀爀漀洀㨀 挀挀氀愀爀欀 愀琀 瘀椀挀漀渀⸀渀攀琀ഊSubject: Fat in chocolate (Re: SC - Sharing an even announcement...) ਀ഊ>chocolate was first invented" (ha ha) it didn't contain that *other* magic ਀㸀椀渀最爀攀搀椀攀渀琀 䘀䄀吀  ⠀挀漀挀漀愀 戀甀琀琀攀爀㼀 戀甀琀琀攀爀 昀愀琀㼀 ⤀ 䤀琀 眀愀猀 愀 戀椀琀琀攀爀 琀愀猀琀椀渀最 搀爀椀渀欀ഊ>that was at first used medicinally. ਀㸀倀栀椀氀氀椀瀀愀 匀攀琀漀渀ഊ ਀䤀 洀椀最栀琀 愀猀 眀攀氀氀 最攀琀 猀琀愀爀琀攀搀 漀渀 琀栀椀猀 氀椀猀琀 戀礀 猀攀琀琀椀渀最 愀 爀攀挀漀爀搀 猀琀爀愀椀最栀琀⸀ 䤀琀✀猀ഊwhat I do compulsively anyway. :-/ ਀ഊChocolate has always contained fat. Unsweetened baking chocolate tends to ਀栀愀瘀攀 樀甀猀琀 愀 戀椀琀 漀昀 愀搀搀攀搀 昀愀琀 ⠀挀漀挀漀愀 戀甀琀琀攀爀⤀Ⰰ 愀渀搀 洀漀猀琀 猀眀攀攀琀攀渀攀搀 挀栀漀挀漀氀愀琀攀猀ഊ(especially candies, and coating and couverture chocolate) have even more ਀昀愀琀 ⠀攀椀琀栀攀爀 挀漀挀漀愀 戀甀琀琀攀爀Ⰰ 挀氀愀爀椀昀椀攀搀 戀甀琀琀攀爀昀愀琀Ⰰ 漀爀 瘀攀最攀琀愀戀氀攀 漀椀氀⤀⸀ 䌀漀挀漀愀ഊpowder, on the other hand, has had most of the fat *removed* from it, ਀氀攀愀瘀椀渀最 椀琀 愀琀 愀戀漀甀琀 ㄀　─ 昀愀琀 戀礀 眀攀椀最栀琀⸀ 唀渀猀攀瀀愀爀愀琀攀搀 挀栀漀挀漀氀愀琀攀 椀猀 愀氀洀漀猀琀 栀愀氀昀ഊfat by weight. ਀ഊAs far as I know, only unseparated chocolate was known in period, unless ਀琀栀攀礀 洀椀最栀琀 栀愀瘀攀 甀猀攀搀 猀漀洀攀 椀渀攀昀昀椀挀椀攀渀琀 洀攀愀渀猀 漀昀 猀攀瀀愀爀愀琀椀渀最 漀甀琀 愀 氀椀琀琀氀攀 漀昀ഊthe cocoa butter. In any case, mostly defatted cocoa powder is more modern. ਀ഊMy main sources for the above info are _Chocolate_Heaven_ by Elizabeth Wolf ਀䌀漀栀攀渀 愀渀搀 嘀愀氀攀爀椀攀 䈀愀爀爀攀琀琀Ⰰ 开伀渀开䘀漀漀搀开愀渀搀开䌀漀漀欀椀渀最开 戀礀 䴀挀䜀攀攀Ⰰ 琀栀攀 渀甀琀爀椀琀椀漀渀愀氀ഊinformation on the several brands of cocoa that I have at the moment, and my ਀漀眀渀 氀椀瘀攀眀愀爀攀 洀攀洀漀爀礀 戀愀渀欀猀⸀ഊ ਀吀栀攀 漀琀栀攀爀 漀琀栀攀爀 洀愀最椀挀 椀渀最爀攀搀椀攀渀琀 椀渀 挀栀漀挀漀氀愀琀攀Ⰰ 猀甀最愀爀Ⰰ 眀愀猀 漀昀 挀漀甀爀猀攀 愀氀爀攀愀搀礀ഊwell known in Europe, and was often used to sweeten drinks. Though I don't ਀欀渀漀眀 眀栀攀渀 椀琀 眀愀猀 昀椀爀猀琀 甀猀攀搀 琀漀 猀眀攀攀琀攀渀 挀栀漀挀漀氀愀琀攀⸀ഊ ਀䠀攀渀爀礀 漀昀 䴀愀氀搀漀渀⼀䄀氀攀砀 䌀氀愀爀欀ഊ ਀ഊDate: Wed, 29 Mar 2000 17:33:19 EST ਀䘀爀漀洀㨀 䐀椀愀渀愀䘀椀漀渀愀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - Chocolate ਀ഊmermayde at juno.com writes: ਀㰀㰀 㸀     伀昀昀 琀漀瀀椀挀ⴀⴀ䌀栀爀椀猀琀椀愀渀渀愀Ⰰ 眀漀甀氀搀 礀漀甀 氀椀欀攀 琀栀攀 爀攀搀愀挀琀椀漀渀 漀昀 琀栀愀琀 ഊ > slightly-post-period-Spanish-chocolate-drink that I came up with for ਀ 㸀 䄀攀搀愀渀✀猀 ഊ > feast, or have you already done your own long ago? (G) ਀ 㸀             䐀椀愀渀愀ഊ ਀ 䠀漀眀 昀愀爀 漀昀昀ⴀ琀漀瀀椀挀 挀愀渀 挀栀漀挀漀氀愀琀攀 攀瘀攀爀 戀攀㼀  䐀漀渀✀琀 戀攀 愀 猀瀀漀漀渀 琀攀愀猀攀Ⰰ 眀漀洀愀渀℀ഊ Yes, please, send it along. ਀ 䌀栀爀椀猀琀椀愀渀渀愀 㸀㸀ഊ ਀吀栀椀猀 挀愀洀攀 昀爀漀洀 琀栀攀 眀攀戀瀀愀最攀 愀琀㨀 ഊhttp://www.inmet.com/~justin/chocolate.txt, which is an excerpt from an ਀䔀渀最氀椀猀栀 琀爀愀渀猀氀愀琀椀漀渀 漀昀 愀 匀瀀愀渀椀猀栀 琀爀攀愀琀椀猀攀 漀渀 挀栀漀挀漀氀愀琀攀⸀ 吀栀攀 琀爀愀渀猀氀愀琀椀漀渀 椀猀 ഊfrom 1652, and the original was written in 1631, so both are out of period, ਀戀甀琀 琀栀攀 漀爀椀最椀渀愀氀Ⰰ 愀琀 氀攀愀猀琀Ⰰ 椀猀 昀愀椀爀氀礀 挀氀漀猀攀⸀ ഊ ਀    䤀 眀愀猀 挀漀渀挀漀挀琀椀渀最 琀栀椀猀 琀漀 琀栀攀 瀀爀攀昀攀爀攀渀挀攀猀 漀昀 漀甀爀 昀攀愀猀琀挀爀愀琀Ⰰ 愀渀搀 洀椀最栀琀 栀愀瘀攀 ഊdone it a little differently for myself--he vetoed any hot peppers, for ਀椀渀猀琀愀渀挀攀Ⰰ 眀栀椀挀栀 䤀 眀漀甀氀搀 栀愀瘀攀 攀渀樀漀礀攀搀⸀ 䤀 愀氀猀漀 氀攀昀琀 漀甀琀 愀渀礀 渀甀琀猀 猀椀渀挀攀 䤀 欀渀攀眀 ഊof at least one chocolate loving lady there who is sensitive to them, and ਀眀椀洀瀀攀搀 漀甀琀 漀渀 琀栀攀 愀渀椀猀攀Ⰰ 猀椀渀挀攀 渀攀椀琀栀攀爀 䤀 渀漀爀 洀漀猀琀 漀昀 琀栀攀 匀栀椀爀攀 昀漀氀欀 眀栀漀猀攀 ഊpreferences I know are fond of it. The more exotic stuff I didn't think I ਀挀漀甀氀搀 最攀琀 焀甀椀挀欀氀礀Ⰰ 渀漀爀 琀栀漀甀最栀琀 椀琀 眀漀甀氀搀 愀搀搀 洀甀挀栀 琀漀 琀栀攀 昀氀愀瘀漀爀ⴀⴀ愀渀礀 漀昀 礀漀甀 ഊdyers actually *tasted* logwood? So, it ended up being a pretty basic spiced ਀栀漀琀 挀栀漀挀漀氀愀琀攀Ⰰ 戀甀琀 椀琀 眀愀猀 挀攀爀琀愀椀渀氀礀 琀愀猀琀礀 攀渀漀甀最栀Ⰰ 琀漀 樀甀搀最攀 戀礀 琀栀攀 挀漀洀洀攀渀琀猀 ഊreceived....... ;-) We served it cold at the feast and the leftovers hot the ਀渀攀砀琀 洀漀爀渀椀渀最⸀ 䤀 搀漀 椀渀琀攀渀搀 琀漀 琀爀礀 愀 昀攀眀 戀愀琀挀栀攀猀 猀漀漀渀 眀椀琀栀 愀琀 氀攀愀猀琀 猀漀洀攀 漀昀 琀栀攀 ഊother ingredients, just for my own satisfaction.......... ਀    䠀攀爀攀✀猀 愀 挀漀甀瀀氀攀 漀昀 瀀愀爀愀最爀愀瀀栀猀 漀昀 琀栀攀 琀爀攀愀琀椀猀攀㨀ഊ ਀∀吀栀攀 刀攀挀攀椀瀀琀 漀昀 栀椀洀 眀栀漀 眀爀漀琀攀 愀琀 䴀愀爀挀栀攀渀愀Ⰰ 椀猀 琀栀椀猀㨀 伀昀ഊCacaos, 700, of white Sugar, one pound and a halfe, Cinnamon, ਀㈀⸀ 漀甀渀挀攀猀㬀 漀昀 氀漀渀最 爀攀搀 瀀攀瀀瀀攀爀Ⰰ ㄀㐀Ⰰ 漀昀 䌀氀漀瘀攀猀Ⰰ 栀愀氀昀攀 愀渀 漀甀渀挀攀㨀 吀栀爀攀攀ഊCods of the Logwood or Campeche tree; or in steade of that, the weight ਀漀昀 ㈀ 刀攀愀氀猀Ⰰ 漀爀 愀 猀栀椀氀氀椀渀最 漀昀 䄀渀渀椀猀攀攀搀猀㬀 愀猀 洀甀挀栀 漀昀 䄀最椀漀琀攀Ⰰ 愀猀ഊwill give it the colour, which is about the quantity of a ਀䠀愀猀攀氀氀渀甀琀⸀ 匀漀洀攀 瀀甀琀 椀渀 䄀氀洀漀渀猀Ⰰ 欀攀爀渀攀氀氀猀 漀昀 一甀琀猀Ⰰ 愀渀搀ഊOrenge-flower-water. ਀ഊConcerning this Receipt I shall first say, This shooe will not fit ਀攀瘀攀爀礀 昀漀漀琀攀㬀 戀甀琀 昀漀爀 琀栀漀猀攀Ⰰ 眀栀漀 栀愀瘀攀 搀椀猀攀愀猀攀猀Ⰰ 漀爀 愀爀攀 椀渀挀氀椀渀椀渀最 琀漀ഊbe infirme, you may either adde, or take away, according to the necessity, ਀愀渀搀 琀攀洀瀀攀爀愀琀甀爀攀 漀昀 攀瘀攀爀礀 漀渀攀㨀 愀渀搀 䤀 栀漀氀搀 椀琀 渀漀琀 愀洀椀猀猀攀Ⰰ 琀栀愀琀 匀甀最愀爀ഊbe put into it, when it is drunke, so that it be according to the ਀焀甀愀渀琀椀琀礀 䤀 猀栀愀氀氀 栀攀爀攀愀昀琀攀爀 猀攀琀 搀漀眀渀攀⸀ 䄀渀搀 猀漀洀攀琀椀洀攀猀 琀栀攀礀 洀愀欀攀ഊTablets of the Sugar, and the Chocolate together: which they doe ਀漀渀攀氀礀 琀漀 瀀氀攀愀猀攀 琀栀攀 倀愀氀氀愀琀猀Ⰰ 愀猀 琀栀攀 䐀愀洀攀猀 漀昀 䴀攀砀椀挀漀 搀漀 甀猀攀 椀琀㬀 愀渀搀ഊthey are there sold in shops, and are confected and eaten like other ਀猀眀攀攀琀ⴀ洀攀愀琀猀⸀∀ഊ ਀    䤀 搀椀搀渀✀琀 琀爀礀 琀漀 最漀 眀椀琀栀 琀栀攀 瀀爀漀瀀漀爀琀椀漀渀猀 氀椀猀琀攀搀 椀渀 琀栀攀 昀椀爀猀琀 瀀愀爀愀最爀愀瀀栀Ⰰ ഊnot having ready access to cocoa pods to figure out how they might be ਀攀焀甀椀瘀愀氀攀渀琀 琀漀 琀栀攀 甀渀猀眀攀攀琀攀渀攀搀 挀栀漀挀漀氀愀琀攀 眀攀 眀漀甀氀搀 戀攀 甀猀椀渀最⸀ 吀栀攀爀攀 愀爀攀 漀琀栀攀爀 ഊproportions given in other parts of the treatise, too, so obviously it was ਀猀漀洀攀眀栀愀琀 愀 洀愀琀琀攀爀 漀昀 琀愀猀琀攀⸀ 圀栀愀琀 䤀 昀椀渀愀氀氀礀 挀愀洀攀 甀瀀 眀椀琀栀 眀愀猀㨀ഊ ਀    ㄀ 漀稀 甀渀猀眀攀攀琀攀渀攀搀 挀栀漀挀漀氀愀琀攀ഊ 2 Tblsp sugar ਀    ㄀⼀㈀ 琀猀瀀 挀椀渀渀愀洀漀渀ഊ 1/8 tsp (Pinch) cloves ਀    ㄀ 挀甀瀀 眀愀琀攀爀 漀爀 洀椀氀欀 ⠀䴀椀氀欀 椀猀 漀渀攀 愀氀琀攀爀渀愀琀椀瘀攀 氀椀猀琀攀搀 氀愀琀攀爀 漀渀Ⰰ 琀栀漀甀最栀 ഊpossibly by the translator.) ਀ഊ Mix the sugar and spices in a saucepan, add milk or water. Heat, then add ਀挀栀漀挀漀氀愀琀攀 愀渀搀 猀琀椀爀 甀渀琀椀氀 搀椀猀猀漀氀瘀攀搀⸀ 䤀 昀漀甀渀搀 䤀 渀攀攀搀攀搀 琀漀 甀猀攀 愀 戀氀攀渀搀攀爀 琀漀 最攀琀 ഊthis thoroughly incorporated, which also did a decent job of frothing the ਀氀椀焀甀椀搀 愀猀 椀渀猀琀爀甀挀琀攀搀 椀渀 漀琀栀攀爀 瀀愀爀琀猀 漀昀 琀栀攀 漀爀椀最椀渀愀氀 洀愀渀甀猀挀爀椀瀀琀⸀ 伀渀攀 漀昀 琀栀攀 ഊproper Mexican tools (a molino?) for that job should also work, I just don't ਀栀愀瘀攀 漀渀攀⸀ 匀攀爀瘀攀 栀漀琀 漀爀 挀漀氀搀ⴀⴀ爀漀漀洀 琀攀洀瀀攀爀愀琀甀爀攀 椀猀 洀漀爀攀 愀挀挀甀爀愀琀攀 琀栀愀渀 挀漀氀搀Ⰰ 戀甀琀 ഊI don't like it that way myself.........I found I liked the water version ਀戀攀猀琀 栀漀琀Ⰰ 眀栀椀氀攀 琀栀攀 洀椀氀欀 瘀攀爀猀椀漀渀 眀愀猀 最漀漀搀 攀椀琀栀攀爀 眀愀礀⸀ 倀氀甀猀Ⰰ 䤀 挀漀甀氀搀 椀渀挀爀攀愀猀攀 ഊthe amount of milk to chocolate a bit and still have a good drink. The water ਀猀攀攀洀攀搀 琀漀 渀攀攀搀 琀栀攀 氀愀爀最攀爀 愀洀漀甀渀琀 漀昀 挀栀漀挀漀氀愀琀攀 琀漀 猀琀椀氀氀 戀攀 琀愀猀琀礀⸀ഊ ਀    圀攀氀氀Ⰰ 琀栀攀爀攀✀猀 琀栀攀 戀愀猀椀挀 瀀爀漀瀀漀爀琀椀漀渀猀 䤀 挀愀洀攀 甀瀀 眀椀琀栀ⴀⴀ昀攀攀氀 昀爀攀攀 琀漀 瀀氀愀礀 ഊaround with it as you please, of course! Just make sure to offer me a taste ਀椀昀 礀漀甀 猀栀漀甀氀搀 栀愀瀀瀀攀渀 琀漀 戀爀椀渀最 愀渀礀 琀漀 愀渀 攀瘀攀渀琀 䤀✀洀 愀琀⸀⸀⸀⸀⸀⸀⸀⸀⸀⸀⸀⸀ 㬀ⴀ⤀ ഊ ਀            䰀搀礀 䐀椀愀渀愀ഊ ਀ഊDate: Wed, 27 Sep 2000 10:03:01 -0700 ਀䘀爀漀洀㨀 氀椀氀椀渀愀栀 愀琀 攀愀爀琀栀氀椀渀欀⸀渀攀琀ഊSubject: SC - Chocolate Drink - 1615 ਀ഊI'm trying to work out the following slightly out of period recipe ਀昀漀爀 愀 䌀栀漀挀漀氀愀琀攀 戀攀瘀攀爀愀最攀 昀漀爀 瀀攀爀猀漀渀愀氀 甀猀攀⸀ 䄀猀 椀琀 椀猀 爀愀琀栀攀爀 氀愀琀攀Ⰰ ഊbeing a bit OOP, it has quantities of ingredients, but even so, i ਀栀愀瘀攀 焀甀攀猀琀椀漀渀猀⸀⸀⸀ഊ ਀ⴀ ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀഊ ਀ 䘀爀漀洀 ∀䌀栀漀挀漀氀愀琀攀㨀 漀爀Ⰰ 䄀渀 䤀渀搀椀愀渀 䐀爀椀渀欀攀⸀∀ 䰀漀渀搀漀渀Ⰰ ㄀㘀㔀㈀Ⰰ 戀礀 䌀愀瀀琀⸀ 䨀漀栀渀 圀愀搀猀眀漀爀琀栀⸀ഊApparently a translation of a book by Melchor de Lara, "Physitian ਀䜀攀渀攀爀愀氀 昀漀爀 琀栀攀 䬀椀渀最搀漀洀攀 漀昀 匀瀀愀椀渀攀∀Ⰰ ㄀㘀㌀㄀⸀ഊ ਀伀刀䤀䜀䤀一䄀䰀 䰀䤀匀吀 伀䘀 䤀一䜀刀䔀䐀䤀䔀一吀匀ഊ ਀∀吀栀攀 刀攀挀攀椀瀀琀 漀昀 栀椀洀 眀栀漀 眀爀漀琀攀 愀琀 䴀愀爀挀栀攀渀愀Ⰰ 椀猀 琀栀椀猀㨀ഊ ਀伀昀 䌀愀挀愀漀猀Ⰰ 㜀　　ഊof white Sugar, one pound and a halfe ਀䌀椀渀渀愀洀漀渀Ⰰ ㈀⸀ 漀甀渀挀攀猀ഊof long red pepper, 14 ਀漀昀 䌀氀漀瘀攀猀Ⰰ 栀愀氀昀攀 愀渀 漀甀渀挀攀㨀ഊ ਀吀栀爀攀攀 䌀漀搀猀 漀昀 琀栀攀 䰀漀最眀漀漀搀 漀爀 䌀愀洀瀀攀挀栀攀 琀爀攀攀㬀ഊor in steade of that, the weight of 2 Reals, or a shilling of Anniseeds; ਀愀猀 洀甀挀栀 漀昀 䄀最椀漀琀攀Ⰰ 愀猀 眀椀氀氀 最椀瘀攀 椀琀 琀栀攀 挀漀氀漀甀爀Ⰰ 眀栀椀挀栀 椀猀 愀戀漀甀琀 琀栀攀 ഊquantity of a Hasellnut. ਀ഊSome put in Almons, ਀欀攀爀渀攀氀氀猀 漀昀 一甀琀猀Ⰰ 愀渀搀ഊOrenge-flower-water. ਀ഊ ਀䴀夀 儀唀䔀匀吀䤀伀一匀ഊ ਀㄀⸀⤀ഊCacao pods or nibs are not easy to get and prepare, so i would like ਀琀漀 猀甀戀猀琀椀琀甀琀攀 猀漀洀攀琀栀椀渀最 洀漀爀攀 爀攀愀搀椀氀礀 愀瘀愀椀氀愀戀氀攀 眀栀椀氀攀 椀✀洀 ഊexperimenting with the recipe, such as: ਀ഊUnsweetened Baking Chocolate ਀ഊHow much would i need to equal 700 cacao nibs? ਀䴀愀礀戀攀 猀漀洀攀 搀愀礀 椀✀氀氀 戀甀礀 㜀　　 挀愀挀愀漀 渀椀戀猀 愀渀搀 瀀漀甀渀搀 琀栀攀洀 甀瀀 洀礀猀攀氀昀⸀ ഊAfter all, there's a delicious chocolate bar that has crunchy ਀昀爀愀最洀攀渀琀猀 漀昀 挀愀挀愀漀 椀渀 椀琀Ⰰ 猀漀 椀琀✀猀 愀 瀀漀猀猀椀戀椀氀椀琀礀⸀ 䈀甀琀 眀栀椀氀攀 椀✀洀 椀渀 琀栀攀 ഊdevelopment stage, i'd rather use something easier to get and use. ਀ഊ2.) ਀㄀ⴀ㄀⼀㈀ 氀戀 猀甀最愀爀ഊ2 oz cinnamon ਀㄀㐀 氀漀渀最 爀攀搀 瀀攀瀀瀀攀爀猀 嬀搀爀椀攀搀 ⴀ 猀攀攀 瀀爀攀瀀愀爀愀琀椀漀渀Ⰰ 戀攀氀漀眀崀ഊ1/2 oz cloves ਀ഊThese quantities are clear in the recipe, assuming the measures ਀栀愀瘀攀渀✀琀 挀栀愀渀最攀搀 洀甀挀栀 椀渀 ㌀㔀　 礀攀愀爀猀⸀ 䤀猀 琀栀攀爀攀 愀 猀椀最渀椀昀椀挀愀渀琀 搀椀昀昀攀爀攀渀挀攀 ഊin what constitutes a pound and an ounce by weight between then and ਀渀漀眀㼀ഊ ਀㌀⸀⤀ഊ3 Cods of the Logwood or Campeche tree ਀漀爀ഊthe weight of 2 Reals, or a shilling of Aniseeds; and Achiote/Annato, ਀愀猀 洀甀挀栀 愀猀 眀椀氀氀 最椀瘀攀 椀琀 琀栀攀 挀漀氀漀爀Ⰰ 愀戀漀甀琀 琀栀攀 焀甀愀渀琀椀琀礀 漀昀 愀 䠀愀稀攀氀渀甀琀ഊ ਀䤀 挀愀渀 最攀琀 氀漀最眀漀漀搀 昀爀漀洀 渀愀琀甀爀愀氀 搀礀攀 猀甀瀀瀀氀椀攀爀猀⸀ഊ(a.) Is it safe to consume in small quantities? ਀⠀戀⸀⤀ 䠀漀眀 洀甀挀栀 椀猀 ∀㌀ 挀漀搀猀∀㼀 椀猀 琀栀椀猀 愀 瘀漀氀甀洀攀 漀爀 眀攀椀最栀琀 洀攀愀猀甀爀攀㼀ഊ ਀⠀挀⸀⤀ 䠀漀眀 洀甀挀栀 搀漀攀猀 愀 猀栀椀氀氀椀渀最 漀爀 ㈀ 爀攀愀氀猀 眀攀椀最栀琀㼀ഊ ਀⠀搀⸀⤀ 䤀猀 ∀愀 栀愀稀攀氀渀甀琀 漀昀 愀挀栀椀漀琀攀∀ 氀椀欀攀氀礀 琀漀 洀攀愀渀 戀礀 眀攀椀最栀琀 漀爀 戀礀 瘀漀氀甀洀攀㼀ഊ(e.) Has the size of a hazelnut changed significantly since 1650? ਀ഊ4.) ਀匀漀洀攀 瀀甀琀 椀渀 䄀氀洀漀渀搀猀Ⰰഊkernels of Nuts [Walnuts?] ਀伀爀愀渀最攀ⴀ昀氀漀眀攀爀ⴀ眀愀琀攀爀ഊ ਀愀⸀⤀ 䤀 愀猀猀甀洀攀 昀爀漀洀 琀栀攀 眀漀爀搀椀渀最 琀栀愀琀 琀栀攀 愀戀漀瘀攀 愀爀攀 漀瀀琀椀漀渀愀氀⸀ 䄀洀 椀 ഊinterpreting correctly? ਀ഊb.) At this time period is the word "nuts" here likely to mean ਀∀眀愀氀渀甀琀猀∀Ⰰ 漀爀 渀甀琀猀 椀渀 最攀渀攀爀愀氀⸀ 䤀 愀洀 甀渀搀攀爀 琀栀攀 椀洀瀀爀攀猀猀椀漀渀 琀栀愀琀 椀琀 ഊrefers to walnuts, as it does in French. But i read an interpretation ਀琀栀愀琀 挀愀氀氀攀搀 昀漀爀 栀愀稀攀氀渀甀琀猀⸀ഊ ਀䤀 挀愀渀 眀漀爀欀 漀甀琀 焀甀愀渀琀椀琀椀攀猀 戀礀 洀礀猀攀氀昀Ⰰ 漀渀挀攀 椀 爀攀猀漀氀瘀攀 ⠀愀⤀ 愀渀搀 ⠀戀⤀⸀ഊ ਀ⴀ ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀഊ ਀伀刀䤀䜀䤀一䄀䰀 倀刀䔀倀䄀刀䄀吀䤀伀一ഊ[paragraph breaks mine for ease of reading] ਀ഊThe Cacao, and the other Ingredients must be beaten in a Morter of ਀匀琀漀渀攀Ⰰ 漀爀 最爀漀甀渀搀 甀瀀漀渀 愀 戀爀漀愀搀 猀琀漀渀攀Ⰰ 眀栀椀挀栀 琀栀攀 䤀渀搀椀愀渀猀 挀愀氀氀 䴀攀琀愀琀攀Ⰰ ഊand is onely made for that use: But the first thing that is to be ਀搀漀渀攀Ⰰ 椀猀 琀漀 搀爀礀 琀栀攀 䤀渀最爀攀搀椀攀渀琀猀Ⰰ 愀氀氀 攀砀挀攀瀀琀 琀栀攀 䄀挀栀椀漀琀攀Ⰰ 眀椀琀栀 挀愀爀攀 ഊthat they may be beaten to powder, keeping them still in stirring, ਀琀栀愀琀 琀栀攀礀 戀攀 渀漀琀 戀甀爀渀琀Ⰰ 漀爀 戀攀挀漀洀攀 戀氀愀挀欀㬀 愀渀搀 椀昀 琀栀攀礀 戀攀 漀瘀攀爀ⴀ搀爀椀攀搀Ⰰ ഊthey will be bitter, and lose their vertue. The Cinamon, and the long ਀爀攀搀 倀攀瀀瀀攀爀 愀爀攀 琀漀 戀攀 昀椀爀猀琀 戀攀愀琀攀渀Ⰰ 眀椀琀栀 琀栀攀 䄀渀渀椀猀猀攀攀搀㬀 愀渀搀 琀栀攀渀 戀攀愀琀攀 ഊthe Cacao, which you must beate by a little and little, till it be ਀愀氀氀 瀀漀眀搀爀攀搀㬀 愀渀搀 猀漀洀攀琀椀洀攀猀 琀甀爀渀攀 椀琀 爀漀甀渀搀 椀渀 琀栀攀 戀攀愀琀椀渀最Ⰰ 琀栀愀琀 椀琀 洀愀礀 ഊmixe the better: And every one of these Ingredients, must be beaten ਀戀礀 椀琀 猀攀氀昀攀Ⰰ 愀渀搀 琀栀攀渀 瀀甀琀 愀氀氀 琀栀攀 䤀渀最爀攀搀椀攀渀琀猀 椀渀琀漀 琀栀攀 嘀攀猀猀攀氀氀Ⰰ 眀栀攀爀攀 ഊthe Cacao is; which you must stirre together with a spoone; and then ਀琀愀欀攀 漀甀琀 琀栀愀琀 倀愀猀琀攀Ⰰ 愀渀搀 瀀甀琀 椀琀 椀渀琀漀 琀栀攀 䴀漀爀琀攀爀Ⰰ 甀渀搀攀爀 眀栀椀挀栀 礀漀甀 洀甀猀琀 ഊlay a little fire, after the Confection is made. But you must be very ਀挀愀爀攀昀甀氀氀Ⰰ 渀漀琀 琀漀 瀀甀琀 洀漀爀攀 昀椀爀攀Ⰰ 琀栀愀渀 眀椀氀氀 眀愀爀洀攀 椀琀Ⰰ 琀栀愀琀 琀栀攀 甀渀挀琀甀漀甀猀 ഊpart doe not dry away. And you must also take care, to put in the ਀䄀挀栀椀漀琀攀 椀渀 琀栀攀 戀攀愀琀椀渀最㬀 琀栀愀琀 椀琀 洀愀礀 琀栀攀 戀攀琀琀攀爀 琀愀欀攀 琀栀攀 挀漀氀漀甀爀⸀ 夀漀甀 ഊmust Searse all the Ingredients, but onely the Cacao; and if you take ਀琀栀攀 猀栀攀氀氀 昀爀漀洀 琀栀攀 䌀愀挀愀漀Ⰰ 椀琀 椀猀 琀栀攀 戀攀琀琀攀爀㬀 愀渀搀 眀栀攀渀 礀漀甀 猀栀愀氀氀 昀椀渀搀 ഊit to be well beaten, & incorporated (which you shall know by the ਀猀栀漀爀琀渀攀猀猀 漀昀 椀琀⤀ഊ ਀琀栀攀渀 眀椀琀栀 愀 猀瀀漀漀渀攀 琀愀欀攀 甀瀀 猀漀洀攀 漀昀 琀栀攀 倀愀猀琀攀Ⰰ 眀栀椀挀栀 眀椀氀氀 戀攀 愀氀洀漀猀琀 ഊliquid; and so either make it into Tablets; or put it into Boxes; and ਀眀栀攀渀 椀琀 椀猀 挀漀氀搀 椀琀 眀椀氀氀 戀攀 栀愀爀搀⸀ 吀漀 洀愀欀攀 琀栀攀 吀愀戀氀攀琀猀Ⰰ 礀漀甀 洀甀猀琀 瀀甀琀 愀 ഊspoonfull of the Paste upon a piece of paper, the Indians put it upon ਀琀栀攀 氀攀愀昀 漀昀 愀 倀氀愀渀琀攀渀琀爀攀攀Ⰰ 眀栀攀爀攀 戀攀椀渀最 瀀甀琀 椀渀琀漀 琀栀攀 猀栀愀搀攀Ⰰ 椀琀 最爀漀眀攀猀 ഊhard; and then bowing the paper, the Tablet falls off, by reason of ਀琀栀攀 昀愀琀渀攀猀猀攀 漀昀 琀栀攀 瀀愀猀琀攀⸀ 䈀甀琀 椀昀 礀漀甀 瀀甀琀 椀琀 椀渀琀漀 愀渀礀 琀栀椀渀最 漀昀 攀愀爀琀栀Ⰰ ഊor wood, it sticks fast, and will not come off, but with scraping, or ਀戀爀攀愀欀椀渀最⸀ഊ ਀䤀渀 琀栀攀 䤀渀搀椀攀猀 琀栀攀礀 琀愀欀攀 椀琀 琀眀漀 猀攀瘀攀爀愀氀氀 眀愀椀攀猀㨀 吀栀攀 漀渀攀Ⰰ 戀攀椀渀最 琀栀攀 ഊcommon way, is to take it hot, with Atolle, which was the Drinke of ਀䄀渀挀椀攀渀琀 䤀渀搀椀愀渀猀 ⠀琀栀攀 䤀渀搀椀愀渀猀 挀愀氀氀 䄀琀漀氀氀攀 瀀愀瀀瀀攀Ⰰ 洀愀搀攀 漀昀 琀栀攀 昀氀漀眀攀爀 漀昀 ഊMaiz, and so they mingle it with the Chocolate, and that the Atolle ਀洀愀礀 戀攀 洀漀爀攀 眀栀漀氀猀漀洀攀Ⰰ 琀栀攀礀 琀愀欀攀 漀昀昀 琀栀攀 䠀甀猀欀猀 漀昀 琀栀攀 䴀愀椀稀Ⰰ 眀栀椀挀栀 椀猀 ഊwindy, and melancholy; and so there remaines onely the best and most ਀猀甀戀猀琀愀渀琀椀愀氀氀 瀀愀爀琀⸀⤀ 一漀眀Ⰰ 琀漀 爀攀琀甀爀渀攀 琀漀 琀栀攀 洀愀琀琀攀爀Ⰰ 䤀 猀愀礀Ⰰ 琀栀愀琀 琀栀攀 ഊother Moderne drinke, which the Spaniards use so much, is of two ਀猀漀爀琀攀猀⸀ 吀栀攀 漀渀攀 椀猀Ⰰ 琀栀愀琀 琀栀攀 䌀栀漀挀漀氀愀琀攀Ⰰ 戀攀椀渀最 搀椀猀猀漀氀瘀攀搀 眀椀琀栀 挀漀氀搀 ഊwater, & the scumme taken off, and put into another Vessell, the ਀爀攀洀愀椀渀搀攀爀 椀猀 瀀甀琀 甀瀀漀渀 琀栀攀 昀椀爀攀Ⰰ 眀椀琀栀 匀甀最愀爀㬀 愀渀搀 眀栀攀渀 椀琀 椀猀 眀愀爀洀攀Ⰰ ഊthen powre it upon the Scumme you tooke off before, and so drinke it. ਀吀栀攀 漀琀栀攀爀 椀猀 琀漀 眀愀爀洀攀 琀栀攀 眀愀琀攀爀㬀 愀渀搀 琀栀攀渀Ⰰ 眀栀攀渀 礀漀甀 栀愀瘀攀 瀀甀琀 椀琀 椀渀琀漀 ഊa pot, or dish, as much Chocolate as you thinke fit, put in a little ਀漀昀 琀栀攀 眀愀爀洀攀 眀愀琀攀爀Ⰰ 愀渀搀 琀栀攀渀 最爀椀渀搀攀 椀琀 眀攀氀氀 眀椀琀栀 琀栀攀 洀漀氀椀渀攀琀㬀 愀渀搀 ഊwhen it is well ground, put the rest of the warme water to it; and so ਀搀爀椀渀欀攀 椀琀 眀椀琀栀 匀甀最愀爀⸀ഊ ਀䴀夀 匀䤀䴀倀䰀䤀䘀䤀䔀䐀 䤀一吀䔀刀倀刀䔀吀䄀吀䤀伀一ഊThe recipe calls for drying the ingredients. This appears to be what ਀椀 挀愀氀氀 搀爀礀 爀漀愀猀琀椀渀最 眀栀椀挀栀 椀 搀漀 椀渀 愀 眀漀欀 漀爀 猀欀椀氀氀攀琀 眀椀琀栀 渀漀 漀椀氀 漀渀 愀 ഊmedium-low fire, stirring constantly until things seem right (color, ਀猀洀攀氀氀Ⰰ 琀攀砀琀甀爀攀⤀⸀ഊ ਀䜀爀椀渀搀 攀瘀攀爀礀琀栀椀渀最 戀甀琀 琀栀攀 挀栀漀挀漀氀愀琀攀 琀漀 愀 瀀漀眀搀攀爀㬀 猀椀攀瘀攀 琀漀 愀猀猀甀爀攀 椀琀 椀猀 ഊwell powdered and to remove fibers. Crush cacao nibs, then grind them ਀渀攀愀爀 愀 昀椀爀攀Ⰰ 眀栀椀挀栀 眀椀氀氀 洀愀欀攀 愀 瀀愀猀琀攀 ⠀䤀昀 椀 甀猀攀 甀渀猀眀攀攀琀攀渀攀搀 戀愀欀椀渀最 ഊchocolate, can i just melt it?). Stir powdered ingredients into cocoa ਀瀀愀猀琀攀 愀渀搀 洀椀砀 眀攀氀氀⸀ഊ ਀䴀愀欀攀 琀愀戀氀攀琀猀 戀礀 琀愀欀椀渀最 愀 猀瀀漀漀渀昀甀氀 漀昀 瀀愀猀琀攀 愀渀搀 瀀甀琀琀椀渀最 椀琀 漀渀 瀀愀瀀攀爀 漀爀 ഊplantain leaves (i used to have access to banana leaves in LA, as ਀琀栀攀猀攀 愀爀攀 漀昀琀攀渀 瀀氀愀渀琀攀搀 愀猀 漀爀渀愀洀攀渀琀愀氀猀Ⰰ 戀甀琀 椀 搀漀渀✀琀 猀攀攀 琀栀攀洀 栀攀爀攀 椀渀 ഊBerkeley :-) and letting it harden. ਀ഊTo drink: (1) mix a tablet into atole (mmm, i like atole - used to ਀洀愀欀攀 椀琀 眀栀攀渀 椀 氀椀瘀攀搀 椀渀 䰀䄀⤀㬀 漀爀 ⠀㈀⤀ 洀椀砀 眀椀琀栀 眀愀琀攀爀Ⰰ 眀愀爀洀Ⰰ 愀渀搀 戀攀愀琀Ⰰ ഊand add sugar to taste. ਀ഊ- --------------------- ਀ഊThanks for any assistance, ਀ഊAnahita al-shazhiyya ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀㜀 匀攀瀀 ㈀　　　 ㄀㄀㨀㈀㈀㨀㐀㐀 ⴀ　㜀　　ഊFrom: Susan Fox-Davis ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䌀栀漀挀漀氀愀琀攀 䐀爀椀渀欀 ⴀ ㄀㘀㄀㔀ഊ ਀䤀 樀甀猀琀 戀漀甀最栀琀 愀 猀洀愀氀氀 瀀愀挀欀攀琀 漀昀 挀愀挀愀漀 渀椀戀猀Ⰰ 愀戀漀甀琀 漀渀攀 漀甀渀挀攀 漀爀 猀漀Ⰰ 愀琀 圀栀漀氀攀 䘀漀漀搀猀 䴀愀爀欀攀琀 椀渀 䰀漀猀 䄀渀最攀氀攀猀 嬀栀椀最栀ⴀ攀渀搀 礀甀瀀瀀椀攀 漀爀最愀渀椀挀 最爀漀挀攀爀礀Ⰰ 昀漀爀洀攀爀氀礀 䴀爀猀⸀ 䜀漀漀挀栀✀猀崀⸀ 䈀愀欀椀渀最 挀栀漀挀漀氀愀琀攀 㴀洀椀最栀琀㴀 搀漀Ⰰ 戀甀琀 挀漀渀猀椀搀攀爀 椀琀 瀀爀攀ⴀ瀀漀眀搀攀爀攀搀 愀渀搀 瀀爀攀ⴀ爀漀愀猀琀攀搀⸀  䄀渀渀愀琀漀 猀攀攀搀猀 愀爀攀 爀攀愀搀椀氀礀 愀瘀愀椀氀愀戀氀攀 栀攀爀攀 愀猀 眀攀氀氀⸀  䤀✀洀 渀漀琀 猀甀爀攀 眀栀愀琀 氀漀最眀漀漀搀 椀猀 渀漀爀 栀漀眀 椀琀 愀昀昀攀挀琀猀 琀栀攀 昀氀愀瘀漀爀 猀漀 䤀 最甀攀猀猀 眀攀 最漀 眀椀琀栀 琀栀攀 愀渀椀猀攀 猀攀攀搀猀⸀  䤀 眀椀氀氀 瀀攀爀昀漀爀洀 琀栀攀 攀砀瀀攀爀椀洀攀渀琀Ⰰ 愀氀戀攀椀琀 漀渀 愀 猀洀愀氀氀 猀挀愀氀攀Ⰰ 愀渀搀 最攀琀 戀愀挀欀 琀漀 礀漀甀⸀ഊ ਀䈀甀琀 昀漀爀 琀栀攀 猀瀀椀挀攀 猀攀攀搀猀 愀渀搀 挀栀椀氀椀 瀀攀瀀瀀攀爀Ⰰ 琀栀椀猀 猀攀攀洀猀 琀漀 挀氀漀猀攀氀礀 爀攀猀攀洀戀氀攀 琀栀攀ഊingredients list of Mexican chocolate tablets, which contain chocolate nibs, sugar, cinnimon and sometimes vanilla. I have a vile habit of eating them straight, but I also make a pleasant sweet bread with them based on a cocoa bread recipe from a breadmaker book. ਀ഊSelene ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀㜀 匀攀瀀 ㈀　　　 ㄀㐀㨀　㘀㨀　㐀 ⴀ　㔀　　ഊFrom: "Decker, Terry D." ਀匀甀戀樀攀挀琀㨀 刀䔀㨀 匀䌀 ⴀ 䌀栀漀挀漀氀愀琀攀 䐀爀椀渀欀 ⴀ ㄀㘀㄀㔀ഊ ਀䄀 挀漀搀 椀渀 琀栀椀猀 挀愀猀攀 椀猀 愀 猀攀攀搀 瀀漀搀⸀ഊ ਀䄀 猀栀椀氀氀椀渀最 椀猀 ㄀⼀㈀　琀栀 漀昀 愀 瀀漀甀渀搀 猀琀攀爀氀椀渀最 攀焀甀愀氀椀渀最 ㄀㈀ 瀀攀渀渀攀礀眀攀椀最栀琀猀 吀爀漀礀ഊapproximately equaling 18.6 grams or slightly over 1/2 ounce U.S. Customary ਀䴀攀愀猀甀爀攀⸀ഊ ਀䈀攀愀爀ഊ ਀㸀 䤀✀洀 樀甀猀琀 琀爀礀椀渀最 琀漀 昀椀最甀爀攀 漀甀琀 眀栀愀琀 猀漀洀攀 漀昀 琀栀漀猀攀 洀攀愀猀甀爀攀洀攀渀琀猀 愀爀攀Ⰰ ഊ> like cods and reals. I know a real is a coin, but how much does it ਀㸀 眀攀椀最栀㼀 戀甀琀 椀 搀漀渀✀琀 琀栀椀渀欀 愀 挀漀搀 椀渀 琀栀椀猀 挀漀渀琀攀砀琀 椀猀 愀 昀椀猀栀 㨀ⴀ⤀ഊ> ਀㸀 䄀渀愀栀椀琀愀 愀氀ⴀ猀栀愀稀栀椀礀礀愀ഊ ਀ഊDate: Wed, 27 Sep 2000 15:21:01 -0500 ਀䘀爀漀洀㨀 ∀䐀攀挀欀攀爀Ⰰ 吀攀爀爀礀 䐀⸀∀ 㰀吀攀爀爀礀䐀 愀琀 䠀攀愀氀琀栀⸀匀琀愀琀攀⸀伀䬀⸀唀匀㸀ഊSubject: RE: SC - Chocolate Drink - 1615 ਀ഊ> MY QUESTIONS ਀㸀 ഊ> 1.) ਀㸀 䌀愀挀愀漀 瀀漀搀猀 漀爀 渀椀戀猀 愀爀攀 渀漀琀 攀愀猀礀 琀漀 最攀琀 愀渀搀 瀀爀攀瀀愀爀攀Ⰰ 猀漀 椀 眀漀甀氀搀 氀椀欀攀 ഊ> to substitute something more readily available while i'm ਀㸀 攀砀瀀攀爀椀洀攀渀琀椀渀最 眀椀琀栀 琀栀攀 爀攀挀椀瀀攀Ⰰ 猀甀挀栀 愀猀㨀ഊ> ਀㸀 唀渀猀眀攀攀琀攀渀攀搀 䈀愀欀椀渀最 䌀栀漀挀漀氀愀琀攀ഊ> ਀㸀 䠀漀眀 洀甀挀栀 眀漀甀氀搀 椀 渀攀攀搀 琀漀 攀焀甀愀氀 㜀　　 挀愀挀愀漀 渀椀戀猀㼀ഊ> Maybe some day i'll buy 700 cacao nibs and pound them up myself. ਀㸀 䄀昀琀攀爀 愀氀氀Ⰰ 琀栀攀爀攀✀猀 愀 搀攀氀椀挀椀漀甀猀 挀栀漀挀漀氀愀琀攀 戀愀爀 琀栀愀琀 栀愀猀 挀爀甀渀挀栀礀 ഊ> fragments of cacao in it, so it's a possibility. But while i'm in the ਀㸀 搀攀瘀攀氀漀瀀洀攀渀琀 猀琀愀最攀Ⰰ 椀✀搀 爀愀琀栀攀爀 甀猀攀 猀漀洀攀琀栀椀渀最 攀愀猀椀攀爀 琀漀 最攀琀 愀渀搀 甀猀攀⸀ഊ ਀䤀 栀愀瘀攀渀✀琀 昀漀甀渀搀 愀渀礀 椀渀昀漀爀洀愀琀椀漀渀 漀渀 栀漀眀 洀愀渀礀 戀攀愀渀猀 椀琀 琀愀欀攀 琀漀 洀愀欀攀 愀 瀀漀甀渀搀 漀昀ഊchocolate. The average number of beans to the pound probably varies ਀搀攀瀀攀渀搀椀渀最 漀渀 瘀愀爀椀攀琀礀 漀昀 琀爀攀攀 愀渀搀 眀栀攀爀攀 琀栀攀 戀攀愀渀猀 愀爀攀 椀渀 琀栀攀 瀀爀漀挀攀猀猀⸀  伀渀攀 漀昀ഊthe industry sites gives the following: 1 lb cocoa paste requires 1.25 lb ਀戀攀愀渀猀Ⰰ ㄀ 氀戀 漀昀 挀漀挀漀愀 戀甀琀琀攀爀 爀攀焀甀椀爀攀猀 ㈀⸀㘀㜀 氀戀猀 漀昀 戀攀愀渀猀Ⰰ ㄀ 瀀漀甀渀搀 漀昀 挀漀挀漀愀ഊpowder or cake requires 2.35 lb beans. ਀ഊ ਀㸀䘀爀漀洀 栀琀琀瀀㨀⼀⼀眀眀眀⸀栀栀栀栀⸀漀爀最⼀挀氀漀椀猀琀攀爀⼀挀栀漀挀漀氀愀琀攀⼀栀椀猀琀漀爀礀⸀栀琀洀氀ഊ ਀䈀礀 琀栀攀 洀椀搀 ㄀㘀　　猀Ⰰ 猀漀洀攀 挀栀漀挀漀氀愀琀椀攀爀猀 眀攀爀攀 瀀爀攀瀀愀爀椀渀最 愀 瀀爀椀洀漀爀搀攀愀氀 猀漀爀琀 漀昀ഊchocolate bar, consisting of the chocolate paste, sugar, and spices. The ਀瀀爀漀搀甀挀琀 眀愀猀 愀 瘀攀爀礀 挀漀愀爀猀攀 漀渀攀 愀琀 戀攀猀琀Ⰰ 愀渀搀 戀攀挀愀甀猀攀 漀昀 琀栀攀 攀砀瀀攀渀猀攀 漀昀 挀漀挀漀愀ഊbeans, probably contained more spice than chocolate. The closest thing ਀礀漀甀✀氀氀 昀椀渀搀 漀渀 琀栀攀 洀愀爀欀攀琀 琀漀搀愀礀 椀猀 瀀爀漀戀愀戀氀礀 䤀戀愀爀爀愀 挀栀漀挀漀氀愀琀攀⸀ 䌀栀漀挀漀氀愀琀攀ഊdrinks at that time were generally made from one part chocolate paste, two ਀瀀愀爀琀猀 猀甀最愀爀Ⰰ 㠀 瀀愀爀琀猀 眀愀琀攀爀Ⰰ 愀渀搀 猀瀀椀挀攀猀⸀ഊ ਀䤀 栀愀瘀攀 渀漀 椀搀攀愀 眀栀攀爀攀 琀栀椀猀 猀椀琀攀 最漀琀 琀栀攀 爀愀琀椀漀猀⸀  ഊ ਀䤀昀 戀漀琀栀 猀攀琀猀 漀昀 爀愀琀椀漀猀 栀漀氀搀 琀爀甀攀Ⰰ 愀渀搀 琀栀愀琀✀猀 愀 戀椀最 䤀䘀Ⰰ 琀栀攀渀 㜀　　 挀漀挀漀愀 戀攀愀渀猀ഊrepresent 15 oz. avoirdupois or 11.25 ounces Troy depending on which system ਀眀愀猀 甀猀攀搀 昀漀爀 琀栀攀 爀攀挀椀瀀攀⸀  圀栀椀挀栀 椀猀 琀栀攀渀 挀漀渀瘀攀爀琀攀搀 椀渀琀漀 ㌀⼀㐀 氀戀 漀昀 挀漀挀漀愀ഊpaste. ਀ഊJust as guess, I would use about 3/8 lb of baker's chocolate or cocoa powder ਀琀漀 戀攀最椀渀 攀砀瀀攀爀椀洀攀渀琀椀渀最 眀椀琀栀 琀栀攀 甀渀搀攀爀猀琀愀渀搀椀渀最 琀栀愀琀 琀栀攀猀攀 栀愀瘀攀 戀攀攀渀 瀀爀漀挀攀猀猀攀搀ഊbeyond the basic cocoa paste stage and may not represent the cocoa in the ਀搀爀椀渀欀 愀挀挀甀爀愀琀攀氀礀⸀ ഊ ਀㸀 ㈀⸀⤀ഊ> 1-1/2 lb sugar ਀㸀 ㈀ 漀稀 挀椀渀渀愀洀漀渀ഊ> 14 long red peppers [dried - see preparation, below] ਀㸀 ㄀⼀㈀ 漀稀 挀氀漀瘀攀猀ഊ> ਀㸀 吀栀攀猀攀 焀甀愀渀琀椀琀椀攀猀 愀爀攀 挀氀攀愀爀 椀渀 琀栀攀 爀攀挀椀瀀攀Ⰰ 愀猀猀甀洀椀渀最 琀栀攀 洀攀愀猀甀爀攀猀 ഊ> haven't changed much in 350 years. Is there a significant difference ਀㸀 椀渀 眀栀愀琀 挀漀渀猀琀椀琀甀琀攀猀 愀 瀀漀甀渀搀 愀渀搀 愀渀 漀甀渀挀攀 戀礀 眀攀椀最栀琀 戀攀琀眀攀攀渀 琀栀攀渀 愀渀搀 ഊ> now? ਀ഊIf someone has not converted the recipe to modern measure, then these would ਀瀀爀漀戀愀戀氀礀 戀攀 愀瀀漀琀栀攀挀愀爀礀 眀攀椀最栀琀猀 ⠀吀爀漀礀 洀攀愀猀甀爀攀⤀⸀ ഊ ਀㸀 ഊ> 3.) ਀㸀 ㌀ 䌀漀搀猀 漀昀 琀栀攀 䰀漀最眀漀漀搀 漀爀 䌀愀洀瀀攀挀栀攀 琀爀攀攀ഊ> or ਀㸀 琀栀攀 眀攀椀最栀琀 漀昀 ㈀ 刀攀愀氀猀Ⰰ 漀爀 愀 猀栀椀氀氀椀渀最 漀昀 䄀渀椀猀攀攀搀猀㬀 愀渀搀 䄀挀栀椀漀琀攀⼀䄀渀渀愀琀漀Ⰰ ഊ> as much as will give it the color, about the quantity of a Hazelnut ਀㸀 ഊ> I can get logwood from natural dye suppliers. ਀㸀 ⠀愀⸀⤀ 䤀猀 椀琀 猀愀昀攀 琀漀 挀漀渀猀甀洀攀 椀渀 猀洀愀氀氀 焀甀愀渀琀椀琀椀攀猀㼀ഊ> (b.) How much is "3 cods"? is this a volume or weight measure? ਀ഊLogwood (Haematoxylon campechianum) is a member of the pea family. A cod is ਀愀 猀攀攀搀 瀀漀搀⸀  吀栀攀 琀漀砀椀挀椀琀礀 椀猀 甀渀欀渀漀眀渀Ⰰ 戀甀琀 䤀 眀漀甀氀搀 瀀漀椀渀琀 漀甀琀 琀栀愀琀 漀甀爀ഊancestors seem to have survived it. Also the wood is primarily used as a ਀搀礀攀 猀琀甀昀昀⸀ഊ ਀㸀 ⠀挀⸀⤀ 䠀漀眀 洀甀挀栀 搀漀攀猀 愀 猀栀椀氀氀椀渀最 漀爀 ㈀ 爀攀愀氀猀 眀攀椀最栀琀㼀ഊ ਀匀栀椀氀氀椀渀最 㴀 ㄀⼀㈀　 瀀漀甀渀搀 猀琀攀爀氀椀渀最 㴀 ㄀㈀ 瀀攀渀渀礀眀攀椀最栀琀猀 吀爀漀礀 㴀 ㌀⼀㔀 漀甀渀挀攀 吀爀漀礀 㴀ഊslightly over 1/2 ounce U.S. Customary Measure. ਀ ഊ> (d.) Is "a hazelnut of achiote" likely to mean by weight or by volume? ਀㸀 ⠀攀⸀⤀ 䠀愀猀 琀栀攀 猀椀稀攀 漀昀 愀 栀愀稀攀氀渀甀琀 挀栀愀渀最攀搀 猀椀最渀椀昀椀挀愀渀琀氀礀 猀椀渀挀攀 ㄀㘀㔀　㼀ഊ ਀䄀挀栀椀漀琀攀 漀爀 愀渀渀愀琀琀漀 ⠀䈀椀砀 漀爀攀氀氀愀渀愀⤀椀渀 琀栀椀猀 椀渀猀琀愀渀挀攀 椀猀 琀栀攀 猀攀攀搀 漀昀 愀 一攀眀 圀漀爀氀搀ഊevergreen, so an annatto seed about the size of a hazelnut. I don't think ਀栀愀稀攀氀渀甀琀 猀椀稀攀 栀愀猀 挀栀愀渀最攀搀 洀甀挀栀⸀ഊ ਀㸀 㐀⸀⤀ഊ> Some put in Almonds, ਀㸀 欀攀爀渀攀氀猀 漀昀 一甀琀猀 嬀圀愀氀渀甀琀猀㼀崀ഊ> Orange-flower-water ਀㸀 ഊ> a.) I assume from the wording that the above are optional. Am i ਀㸀 椀渀琀攀爀瀀爀攀琀椀渀最 挀漀爀爀攀挀琀氀礀㼀ഊ ਀䤀 眀漀甀氀搀 愀最爀攀攀 眀椀琀栀 礀漀甀爀 椀渀琀攀爀瀀爀攀琀愀琀椀漀渀⸀ഊ ਀㸀 戀⸀⤀ 䄀琀 琀栀椀猀 琀椀洀攀 瀀攀爀椀漀搀 椀猀 琀栀攀 眀漀爀搀 ∀渀甀琀猀∀ 栀攀爀攀 氀椀欀攀氀礀 琀漀 洀攀愀渀 ഊ> "walnuts", or nuts in general. I am under the impression that it ਀㸀 爀攀昀攀爀猀 琀漀 眀愀氀渀甀琀猀Ⰰ 愀猀 椀琀 搀漀攀猀 椀渀 䘀爀攀渀挀栀⸀ 䈀甀琀 椀 爀攀愀搀 愀渀 椀渀琀攀爀瀀爀攀琀愀琀椀漀渀 ഊ> that called for hazelnuts. ਀ഊWhat nuts were commonly available in Spain at this time? Seems to me ਀眀愀氀渀甀琀猀 愀渀搀 栀愀稀攀氀渀甀琀猀 最爀漀眀 昀甀爀琀栀攀爀 渀漀爀琀栀Ⰰ 戀甀琀 䤀✀洀 爀攀愀氀 猀欀攀琀挀栀礀 漀渀 琀栀椀猀⸀ഊ ਀㸀 䤀 挀愀渀 眀漀爀欀 漀甀琀 焀甀愀渀琀椀琀椀攀猀 戀礀 洀礀猀攀氀昀Ⰰ 漀渀挀攀 椀 爀攀猀漀氀瘀攀 ⠀愀⤀ 愀渀搀 ⠀戀⤀⸀ഊ ਀ഊ> Anahita al-shazhiyya ਀ഊSo have fun and tell us hov it goes. ਀ഊBear ਀ഊ ਀䘀爀漀洀㨀 ∀䌀栀爀椀猀琀椀渀攀 匀攀攀氀礀攀ⴀ䬀椀渀最∀ 㰀欀椀渀最猀琀愀猀琀攀 愀琀 洀椀渀搀猀瀀爀椀渀最⸀挀漀洀㸀ഊTo: ਀䐀愀琀攀㨀 䘀爀椀Ⰰ 㘀 䨀甀氀 ㈀　　㄀ ㄀㘀㨀㐀㌀㨀㐀㌀ ⴀ　㐀　　ഊSubject: [Sca-cooks] Chocolate (was Corn Bread) ਀ഊ> The making of chocolate is neither simple nor obvious (nor ਀㸀 瀀爀攀ⴀ㄀㜀琀栀 挀攀渀琀甀爀礀Ⰰ 甀渀氀攀猀猀 䤀✀洀 洀椀猀琀愀欀攀渀⤀⸀ 䤀䤀刀䌀Ⰰ 琀栀攀 瀀爀攀ⴀ㄀㜀琀栀 挀攀渀琀甀爀礀 甀猀攀 漀昀ഊcocoa by ਀㸀 琀栀攀 匀瀀愀渀椀猀栀 眀愀猀 愀猀 瀀愀爀琀 漀昀 愀 洀攀搀椀挀椀渀愀氀 戀攀瘀攀爀愀最攀 戀愀猀攀搀 漀渀 漀戀猀攀爀瘀愀琀椀漀渀猀 漀昀ഊthe Mayan ਀㸀 瀀栀愀爀洀愀挀攀甀琀椀挀愀氀猀Ⰰ 愀渀搀 椀琀 眀愀猀 洀愀搀攀 漀昀 最爀漀甀渀搀Ⰰ 爀漀愀猀琀攀搀 挀漀挀漀愀 戀攀愀渀猀Ⰰ 最爀漀甀渀搀ഊ> capsicum, and hot water. Stimulating, yes, but hardly pleasant. ਀㸀 唀渀昀漀爀琀甀渀愀琀攀氀礀Ⰰ 洀礀 挀漀氀氀攀挀琀椀漀渀 漀昀 瀀漀猀琀ⴀ䌀漀氀甀洀戀椀愀渀 栀攀爀戀 愀渀搀 洀攀搀椀挀愀氀ഊ> documentation, where I picked up these trivial tidbits, is packed away. ਀㸀ഊ> If any of these folks has solid evidence of these ingredients being widely ਀㸀 甀猀攀搀 椀渀 瀀爀攀ⴀ㄀㜀琀栀 挀攀渀琀甀爀礀 匀瀀愀渀椀猀栀 挀甀氀琀甀爀攀Ⰰ 䤀✀搀 戀攀 瘀攀爀礀 椀渀琀攀爀攀猀琀攀搀⸀ഊ> ਀㸀 吀栀漀洀愀猀 䰀漀渀最猀栀愀渀欀猀ഊ ਀ऀ圀攀氀氀Ⰰ 䤀 愀最爀攀攀 眀椀琀栀 樀甀猀琀 愀戀漀甀琀 攀瘀攀爀礀琀栀椀渀最 礀漀甀 猀愀椀搀 栀攀爀攀Ⰰ 戀甀琀 䤀 栀愀搀 琀漀 樀甀洀瀀ഊin here, just because I could. :) The infamous Mexican/Spanish source about ਀挀栀漀挀漀氀愀琀攀 搀漀攀猀 最椀瘀攀 甀猀 眀栀愀琀 氀漀漀欀猀 琀漀 戀攀 氀椀欀攀 愀 猀眀攀攀琀攀渀攀搀Ⰰ 猀瀀椀挀攀搀Ⰰ 戀愀爀 漀爀ഊtablet of chocolate to be eaten as a confection or used in other foods. Not ਀眀椀搀攀氀礀 甀猀攀搀Ⰰ 渀漀琀 瀀爀攀ⴀ㄀㜀琀栀 挀攀渀琀甀爀礀Ⰰ 戀甀琀 愀 挀栀漀挀漀氀愀琀攀 戀愀爀Ⰰ 渀攀瘀攀爀琀栀攀氀攀猀猀⸀ഊChristianna ਀ഊ[From "Chocolate: or, An Indian Drinke." London, 1652, by Capt. John ਀圀愀搀猀眀漀爀琀栀⸀ 䄀瀀瀀愀爀攀渀琀氀礀 愀 琀爀愀渀猀氀愀琀椀漀渀 漀昀 愀 戀漀漀欀 戀礀 䴀攀氀挀栀漀爀 搀攀 䰀愀爀愀Ⰰഊ"Physitian General for the Kingdome of Spaine", 1631.] ਀吀栀攀 䌀愀挀愀漀Ⰰ 愀渀搀 琀栀攀 漀琀栀攀爀 䤀渀最爀攀搀椀攀渀琀猀 洀甀猀琀 戀攀 戀攀愀琀攀渀 椀渀 愀 䴀漀爀琀攀爀 漀昀ഊStone, or ground upon a broad stone, which the Indians call Metate, ਀愀渀搀 椀猀 漀渀攀氀礀 洀愀搀攀 昀漀爀 琀栀愀琀 甀猀攀㨀 䈀甀琀 琀栀攀 昀椀爀猀琀 琀栀椀渀最 琀栀愀琀 椀猀 琀漀 戀攀ഊdone, is to dry the Ingredients, all except the Achiote, with care ਀琀栀愀琀 琀栀攀礀 洀愀礀 戀攀 戀攀愀琀攀渀 琀漀 瀀漀眀搀攀爀Ⰰ 欀攀攀瀀椀渀最 琀栀攀洀 猀琀椀氀氀 椀渀 猀琀椀爀爀椀渀最Ⰰഊthat they be not burnt, or become black; and if they be over-dried, ਀琀栀攀礀 眀椀氀氀 戀攀 戀椀琀琀攀爀Ⰰ 愀渀搀 氀漀猀攀 琀栀攀椀爀 瘀攀爀琀甀攀⸀ 吀栀攀 䌀椀渀愀洀漀渀Ⰰ 愀渀搀 琀栀攀 氀漀渀最ഊred Pepper are to be first beaten, with the Annisseed; and then beate ਀琀栀攀 䌀愀挀愀漀Ⰰ 眀栀椀挀栀 礀漀甀 洀甀猀琀 戀攀愀琀攀 戀礀 愀 氀椀琀琀氀攀 愀渀搀 氀椀琀琀氀攀Ⰰ 琀椀氀氀 椀琀 戀攀ഊall powdred; and sometimes turne it round in the beating, that it may ਀洀椀砀攀 琀栀攀 戀攀琀琀攀爀㨀 䄀渀搀 攀瘀攀爀礀 漀渀攀 漀昀 琀栀攀猀攀 䤀渀最爀攀搀椀攀渀琀猀Ⰰ 洀甀猀琀 戀攀 戀攀愀琀攀渀ഊby it selfe, and then put all the Ingredients into the Vessell, where ਀琀栀攀 䌀愀挀愀漀 椀猀㬀 眀栀椀挀栀 礀漀甀 洀甀猀琀 猀琀椀爀爀攀 琀漀最攀琀栀攀爀 眀椀琀栀 愀 猀瀀漀漀渀攀㬀 愀渀搀 琀栀攀渀ഊtake out that Paste, and put it into the Morter, under which you must ਀氀愀礀 愀 氀椀琀琀氀攀 昀椀爀攀Ⰰ 愀昀琀攀爀 琀栀攀 䌀漀渀昀攀挀琀椀漀渀 椀猀 洀愀搀攀⸀ 䈀甀琀 礀漀甀 洀甀猀琀 戀攀 瘀攀爀礀ഊcarefull, not to put more fire, than will warme it, that the unctuous ਀瀀愀爀琀 搀漀攀 渀漀琀 搀爀礀 愀眀愀礀⸀ 䄀渀搀 礀漀甀 洀甀猀琀 愀氀猀漀 琀愀欀攀 挀愀爀攀Ⰰ 琀漀 瀀甀琀 椀渀 琀栀攀ഊAchiote in the beating; that it may the better take the colour. You ਀洀甀猀琀 匀攀愀爀猀攀 愀氀氀 琀栀攀 䤀渀最爀攀搀椀攀渀琀猀Ⰰ 戀甀琀 漀渀攀氀礀 琀栀攀 䌀愀挀愀漀㬀 愀渀搀 椀昀 礀漀甀 琀愀欀攀ഊthe shell from the Cacao, it is the better; and when you shall find ਀椀琀 琀漀 戀攀 眀攀氀氀 戀攀愀琀攀渀Ⰰ ☀ 椀渀挀漀爀瀀漀爀愀琀攀搀 ⠀眀栀椀挀栀 礀漀甀 猀栀愀氀氀 欀渀漀眀 戀礀 琀栀攀ഊshortness of it) ਀ഊthen with a spoone take up some of the Paste, which will be almost ਀氀椀焀甀椀搀㬀 愀渀搀 猀漀 攀椀琀栀攀爀 洀愀欀攀 椀琀 椀渀琀漀 吀愀戀氀攀琀猀㬀 漀爀 瀀甀琀 椀琀 椀渀琀漀 䈀漀砀攀猀㬀 愀渀搀ഊwhen it is cold it will be hard. To make the Tablets, you must put a ਀猀瀀漀漀渀昀甀氀氀 漀昀 琀栀攀 倀愀猀琀攀 甀瀀漀渀 愀 瀀椀攀挀攀 漀昀 瀀愀瀀攀爀Ⰰ 琀栀攀 䤀渀搀椀愀渀猀 瀀甀琀 椀琀 甀瀀漀渀ഊthe leaf of a Plantentree, where being put into the shade, it growes ਀栀愀爀搀㬀 愀渀搀 琀栀攀渀 戀漀眀椀渀最 琀栀攀 瀀愀瀀攀爀Ⰰ 琀栀攀 吀愀戀氀攀琀 昀愀氀氀猀 漀昀昀Ⰰ 戀礀 爀攀愀猀漀渀 漀昀ഊthe fatnesse of the paste. But if you put it into any thing of earth, ਀漀爀 眀漀漀搀Ⰰ 椀琀 猀琀椀挀欀猀 昀愀猀琀Ⰰ 愀渀搀 眀椀氀氀 渀漀琀 挀漀洀攀 漀昀昀Ⰰ 戀甀琀 眀椀琀栀 猀挀爀愀瀀椀渀最Ⰰ 漀爀ഊbreaking. ਀ഊAnd sometimes they make Tablets of the Sugar, and the ਀䌀栀漀挀漀氀愀琀攀 琀漀最攀琀栀攀爀㨀 眀栀椀挀栀 琀栀攀礀 搀漀攀 漀渀攀氀礀 琀漀 瀀氀攀愀猀攀 琀栀攀 倀愀氀氀愀琀猀Ⰰ 愀猀ഊthe Dames of Mexico do use it; and they are there sold in shops, and ਀愀爀攀 挀漀渀昀攀挀琀攀搀 愀渀搀 攀愀琀攀渀 氀椀欀攀 漀琀栀攀爀 猀眀攀攀琀ⴀ洀攀愀琀猀⸀ഊ ਀ഊFrom: lilinah at earthlink.net ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㐀 䨀甀氀 ㈀　　㄀ ㄀㌀㨀㄀㘀㨀㈀㄀ ⴀ　㜀　　ഊTo: sca-cooks at ansteorra.org ਀匀甀戀樀攀挀琀㨀 刀䔀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀  䌀栀漀挀漀氀愀琀攀 ⠀眀愀猀 䌀漀爀渀 䈀爀攀愀搀⤀ഊ ਀䜀眀礀渀礀搀搀 眀爀漀琀攀㨀ഊ>1) What is 'Achiote'? ਀ഊAchiote is the same as Annatto, a somewhat pyramidal seed used to ਀最椀瘀攀 愀 爀攀搀Ⰰ 漀爀愀渀最攀Ⰰ 漀爀 礀攀氀氀漀眀 挀漀氀漀爀 ⠀搀攀瀀攀渀搀椀渀最 漀渀 栀漀眀 洀甀挀栀 礀漀甀 甀猀攀⤀⸀ഊAvailable in markets that sell Caribbean and/or Latin American ਀瀀爀漀搀甀挀琀猀ഊ ਀㸀㈀⤀ 䤀昀 䤀 甀猀攀搀 瀀爀攀ⴀ瀀漀眀搀攀爀攀搀 挀漀挀漀愀 ⠀最椀瘀攀渀 琀栀愀琀 䤀 愀洀 渀漀琀 猀甀爀攀 琀栀愀琀 䤀 挀愀渀 攀瘀攀渀ഊ>get cocoa beans), how would I get the paste - the addition of cocoa butter ਀㸀⠀椀昀 漀渀攀 挀愀渀 攀瘀攀渀 戀甀礀 琀栀椀猀 挀漀洀洀攀爀挀椀愀氀氀礀 椀渀 吀愀猀洀愀渀椀愀⤀ 漀爀 猀漀洀攀琀栀椀渀最 氀椀欀攀 椀琀Ⰰഊ>perhaps? ਀ഊMix with a little cocoa butter (if you can find it) or substitute ਀愀渀漀琀栀攀爀 洀漀渀漀ⴀ甀渀猀愀琀甀爀愀琀攀搀 昀愀琀 氀椀欀攀 挀漀挀漀渀甀琀 漀椀氀 漀爀 攀瘀攀渀 愀 氀椀琀琀氀攀 戀甀琀琀攀爀ഊ- obviously it will effect the flavor a bit, but you really don't ਀渀攀攀搀 洀甀挀栀 昀愀琀⸀ഊ ਀匀漀洀攀琀椀洀攀猀 最漀甀爀洀攀琀 猀琀漀爀攀猀 猀攀氀氀 ∀挀漀挀漀愀 渀椀戀猀∀ ⴀ 琀栀椀猀 椀猀 眀栀愀琀 礀漀甀✀搀 甀猀攀ഊif you want to get closer to "from scratch". I bought some but ਀栀愀瘀攀渀✀琀 洀愀搀攀 琀栀攀 搀爀椀渀欀 礀攀琀⸀⸀⸀ 夀漀甀 挀愀渀 瀀爀漀戀愀戀氀礀 漀爀搀攀爀 猀漀洀攀 漀瘀攀爀 琀栀攀ഊinternet, but i don't know if it would be worth the expense. ਀ഊ>3) Is granulated white sugar appropriate for the sweetened version? Or ਀㸀猀栀漀甀氀搀 䤀 戀攀 氀漀漀欀椀渀最 愀琀 猀漀洀攀琀栀椀渀最 攀氀猀攀㼀ഊ ਀圀栀椀琀攀 猀甀最愀爀 眀漀甀氀搀 戀攀 焀甀椀琀攀 猀甀椀琀愀戀氀攀 昀漀爀 愀 氀愀琀攀 瀀攀爀椀漀搀 匀瀀愀渀椀猀栀 爀攀挀椀瀀攀⸀ഊ ਀㸀㐀⤀ 䌀愀渀 猀漀洀攀漀渀攀 攀砀瀀氀愀椀渀 琀栀椀猀 猀攀渀琀攀渀挀攀 瀀氀攀愀猀攀㼀  䤀琀 栀愀猀 洀攀 爀愀琀栀攀爀 挀漀渀昀甀猀攀搀⸀ഊ>'You must Searse all the Ingredients, but onely the Cacao; and if you take ਀㸀琀栀攀 猀栀攀氀氀 昀爀漀洀 琀栀攀 䌀愀挀愀漀Ⰰ 椀琀 椀猀 琀栀攀 戀攀琀琀攀爀㬀 愀渀搀 眀栀攀渀 礀漀甀 猀栀愀氀氀 昀椀渀搀ഊ>it to be well beaten, & incorporated (which you shall know by the ਀㸀猀栀漀爀琀渀攀猀猀 漀昀 椀琀⤀✀ഊ ਀䐀甀渀渀漀⸀ 匀攀愀爀猀攀 甀猀甀愀氀氀礀 洀攀愀渀猀 琀漀 猀椀昀琀Ⰰ 椀 琀栀椀渀欀⸀ 䈀甀琀 琀栀攀渀 椀琀 猀愀礀猀 琀漀ഊsift all the ingredients, but only the cacao, which doesn't make much ਀猀攀渀猀攀⸀ 䤀 最甀攀猀猀 ∀琀栀攀 猀栀漀爀琀渀攀猀猀 漀昀 椀琀∀ 洀攀愀渀猀 礀漀甀 挀愀渀 猀攀攀 琀栀愀琀 琀栀攀ഊingredients are incorporated with the cocoa fats... ਀ഊAnahita / Subaytila ਀ഊ ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊDate: Mon, 23 Jul 2001 13:58:11 -0400 ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀  䌀栀漀挀漀氀愀琀攀 ⠀眀愀猀 䌀漀爀渀 䈀爀攀愀搀⤀ഊFrom: Elizabeth A Heckert ਀ഊGwynydd wrote: ਀㸀㈀⤀ 琀栀攀 愀搀搀椀琀椀漀渀 漀昀 挀漀挀漀愀 戀甀琀琀攀爀ഊ>(if one can even buy this commercially in Tasmania) ਀ഊ Try your local natural foods store. By-pass the food and go ਀猀琀爀愀椀最栀琀 琀漀 琀栀攀 挀漀猀洀攀琀椀挀 挀漀甀渀琀攀爀⸀  䌀漀挀漀愀 戀甀琀琀攀爀 椀猀 甀猀攀搀 愀猀 愀渀 攀洀洀漀氀椀攀渀琀⸀ഊThere is an American natural foods company, called Spectrum Naturals, ਀眀栀椀挀栀 瀀爀漀搀甀挀攀猀 渀漀渀ⴀ栀礀搀爀漀最攀渀愀琀攀搀Ⰰ 攀砀瀀攀氀氀攀爀ⴀ瀀爀攀猀猀攀搀 漀椀氀猀 昀漀爀 挀漀漀欀椀渀最⸀  吀栀攀礀ഊalso produce food-grade coconut oil and cocoa butter for cosmetic ਀瀀甀爀瀀漀猀攀猀⸀  一漀眀 䤀 爀攀愀氀椀稀攀 琀栀愀琀 吀愀猀洀愀渀椀愀 椀猀 栀愀氀昀 愀 眀漀爀氀搀 愀眀愀礀 昀爀漀洀 琀栀攀 唀匀Ⰰഊbut the natural foods industry is fairly international. If your local ਀猀琀漀爀攀 搀漀攀猀 渀漀琀 挀愀爀爀礀 匀瀀攀挀琀爀甀洀Ⰰ 琀栀攀礀 洀椀最栀琀 挀愀爀爀礀 愀渀 䄀甀猀琀爀愀氀椀愀渀 漀爀 一攀眀ഊZealand brand that is food-grade. ਀ഊ Elizabeth ਀ഊ ਀䘀爀漀洀㨀 樀攀渀渀攀 愀琀 昀椀攀搀氀攀爀昀愀洀椀氀礀⸀渀攀琀ഊDate: Tue, 24 Jul 2001 17:04:10 -0400 (EDT) ਀吀漀㨀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊSubject: RE: [Sca-cooks] Chocolate (was Corn Bread) ਀ഊ> Do you know if achiote adds any very distinctive flavour as well as the ਀㸀 挀漀氀漀甀爀㼀  䤀 栀愀瘀攀 渀攀瘀攀爀 猀攀攀渀 椀琀 昀漀爀 猀愀氀攀 愀渀礀眀栀攀爀攀 栀攀爀攀Ⰰ 䤀 搀漀渀✀琀 琀栀椀渀欀ഊ> (although, I will ask at the local spice shop) so I wonder if I can get away ਀㸀 眀椀琀栀 渀漀琀 甀猀椀渀最 椀琀⸀ഊ ਀䤀琀 栀愀猀 愀 搀椀猀琀椀渀挀琀椀瘀攀Ⰰ 礀甀洀洀礀 猀挀攀渀琀 琀栀愀琀 椀猀 猀琀爀漀渀最攀爀 琀栀愀渀 琀栀攀 昀氀愀瘀漀爀Ⰰ 戀甀琀 椀琀ഊdoes have a distinctive flavor. ਀ഊ-- Jadwiga Zajaczkowa ਀ഊ ਀䘀爀漀洀㨀 渀椀欀欀椀挀洀椀氀氀攀爀 愀琀 礀愀栀漀漀⸀挀漀洀ഊDate: Tue, 24 Jul 2001 16:15:30 -0700 (PDT) ਀吀漀㨀 匀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊSubject: [Sca-cooks] achiote source ਀ഊ> Do you know if achiote adds any very distinctive flavour as well as the ਀㸀 挀漀氀漀甀爀㼀  䤀 栀愀瘀攀 渀攀瘀攀爀 猀攀攀渀 椀琀 昀漀爀 猀愀氀攀 愀渀礀眀栀攀爀攀 栀攀爀攀Ⰰ 䤀 搀漀渀✀琀 琀栀椀渀欀ഊ> (although, I will ask at the local spice shop) so ਀ഊAchiote has a very earthy favor with a brilliant color. ਀䄀瘀愀椀氀愀戀氀攀 洀愀椀氀 漀爀搀攀爀 愀琀 眀眀眀⸀瀀攀渀搀攀爀礀猀⸀挀漀洀⸀  吀栀攀礀 愀爀攀ഊalso a wonderful source for all your dried capsium ਀渀攀攀搀猀⸀  䄀渀搀 搀漀 漀昀昀攀爀 栀攀爀戀猀 愀渀搀 猀瀀椀挀攀猀 愀猀 眀攀氀氀⸀ 吀栀攀礀ഊare located in dallas. I highly recommend them. ਀ഊphebe ਀䈀愀爀漀渀礀 漀昀 琀栀攀 匀琀攀瀀瀀攀猀ഊ ਀ഊDate: Thu, 24 Apr 2003 12:11:13 -0400 ਀䘀爀漀洀㨀 樀漀栀渀渀愀 栀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀 愀琀 猀椀琀欀愀⸀攀渀最椀渀⸀甀洀椀挀栀⸀攀搀甀㸀ഊTo: sca-cooks at ansteorra.org ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 瀀攀爀椀漀搀 ∀栀漀琀∀ 挀栀漀挀漀氀愀琀攀ഊ ਀匀琀攀昀愀渀 氀椀 刀漀甀猀 眀爀漀琀攀㨀ഊ> Pardon me if this sounds harsh. But why do you think this resembles ਀㸀 愀渀礀琀栀椀渀最 愀 氀愀琀攀 瀀攀爀椀漀搀 匀瀀愀渀椀猀栀 氀愀搀礀 眀漀甀氀搀 栀愀瘀攀㼀 倀椀挀琀甀爀攀猀㼀 搀攀猀挀爀椀瀀琀椀漀渀猀㼀ഊ ਀倀椀挀琀甀爀攀猀 礀漀甀 眀愀渀琀 瀀椀挀琀甀爀攀猀ⴀⴀⴀഊ ਀伀欀 䤀 猀瀀攀渀琀 猀漀洀攀 琀椀洀攀 搀漀椀渀最 愀渀ഊimage search on this just to see what can be found: ਀ഊThe chocolate pot under discussion is made ਀戀礀 倀椀氀氀椀瘀甀礀琀 漀昀 䘀爀愀渀挀攀⸀ഊYou can find it at Williams-Sonoma or ਀栀攀爀攀 椀猀 愀 氀愀爀最攀爀 瀀椀挀琀甀爀攀 愀琀㨀ഊhttp://www.welltemperedkitchen.com/louisxvichoc.html ਀ഊW-S is cheaper. This is a Louis XVIII which would ਀洀愀欀攀 椀琀 琀栀攀 ㄀㤀琀栀 挀攀渀琀甀爀礀 搀攀猀椀最渀⸀ഊ----------------- ਀䄀 䴀漀氀椀渀椀氀氀漀 愀渀搀 挀栀漀挀漀氀愀琀攀 瀀漀琀 挀愀渀 戀攀 猀攀攀渀ഊin the 1652 still-life ਀匀琀椀氀氀 䰀椀昀攀 眀椀琀栀 愀渀 䔀戀漀渀礀 䌀栀攀猀琀ഊPereda, Antonio de. ਀ഊI will put that info in a different posting. ਀ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀഊhttp://www.chocomusee.com/acquerir_eng.html ਀愀氀猀漀 猀攀氀氀猀 琀栀攀洀⸀ഊThey sell one for 129,95$ which if quoted ਀椀渀 䌀愀渀愀搀椀愀渀 搀漀氀氀愀爀猀 眀漀甀氀搀 戀攀 挀栀攀愀瀀攀爀 琀栀愀渀 琀栀攀ഊWilliams-S one. And they sell an earlier one ਀琀栀愀渀 琀栀攀 䰀漀甀椀猀 堀嘀䤀䤀䤀琀栀 漀渀攀⸀ഊ------------------- ਀栀琀琀瀀㨀⼀⼀昀愀渀琀攀猀⸀挀漀洀⼀挀栀漀挀漀氀愀琀攀⸀栀琀洀⌀瀀漀琀ഊcarries one that is cheaper of a simpler design. ਀   倀漀爀挀攀氀愀椀渀  䌀栀漀挀漀氀愀琀攀 倀漀琀 圀椀琀栀 䴀漀氀椀渀椀氀氀漀ഊ$49.95 ਀ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀഊhttp://www.chocolate-artistry.com/recipes.php ਀䔀氀愀椀渀攀 䜀漀渀稀㴀䔀㄀氀攀稀 猀栀愀爀攀猀 栀攀爀ഊCHOCOLATE RECIPES for the drink ਀愀渀搀 搀椀猀挀甀猀猀攀猀 椀琀⸀ഊ-------------------------- ਀䰀愀猀琀氀礀 礀漀甀 洀愀礀 最攀琀 愀 欀椀挀欀 漀甀琀 漀昀 琀栀椀猀ഊsite-----If you go to ਀栀琀琀瀀㨀⼀⼀昀氀漀爀椀搀愀昀爀漀渀琀椀攀爀⸀挀漀洀⼀ഊ ਀愀渀搀 挀氀椀挀欀 漀渀 琀栀攀 ㄀㘀琀栀 䌀攀渀琀甀爀礀 欀椀琀挀栀攀渀⸀ഊThe next screen in that series will take you ਀琀漀 琀栀攀 昀漀氀氀漀眀椀渀最ⴀⴀⴀⴀ 搀攀猀挀爀椀戀攀搀 愀猀㨀ഊAbove is a chocolate pot ਀   愀渀搀 愀 眀漀漀搀攀渀 昀爀漀琀栀攀爀 挀愀氀氀攀搀 愀 洀漀氀椀渀椀氀氀漀⸀ഊ ਀䨀漀栀渀渀愀攀 氀氀礀渀 䰀攀眀椀猀   䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀ഊ ਀ഊDate: Thu, 24 Apr 2003 12:14:53 -0400 ਀䘀爀漀洀㨀 樀漀栀渀渀愀 栀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀 愀琀 猀椀琀欀愀⸀攀渀最椀渀⸀甀洀椀挀栀⸀攀搀甀㸀ഊTo: "sca-cooks at ansteorra.org" ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䴀漀氀椀渀椀氀氀漀猀 眀愀猀 瀀攀爀椀漀搀 挀栀漀挀漀氀愀琀攀 瀀漀琀ഊ ਀圀栀攀渀 猀攀愀爀挀栀椀渀最 昀漀爀 椀氀氀甀猀琀爀愀琀椀漀渀猀 攀愀爀氀椀攀爀 䤀ഊalss searched for information on the ਀洀漀氀椀渀椀氀氀漀⸀ഊ ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀最漀甀爀洀攀琀猀氀攀甀琀栀⸀挀漀洀⼀洀漀氀椀渀椀氀氀漀⸀栀琀洀ഊhas an interesting page on the molinillo. ਀䤀琀 琀愀氀欀猀 愀戀漀甀琀 琀栀攀 䔀甀爀漀瀀攀愀渀 瘀攀爀猀甀猀 琀栀攀ഊMexican method of making the drink. ਀ഊOne thing that I found interesting is that most of the websites ਀猀琀愀琀攀 琀栀愀琀 琀栀攀 洀漀氀椀渀椀氀氀漀 猀攀攀洀猀 琀漀 栀愀瘀攀 戀攀攀渀  椀渀瘀攀渀琀攀搀 戀礀 琀栀攀  挀漀氀漀渀椀猀琀猀ഊin Mexico around 1700. Prior to the invention of the molinillo, ਀挀栀漀挀漀氀愀琀攀 眀愀猀 昀爀漀琀栀攀搀 戀礀 瀀漀甀爀椀渀最 椀琀 昀爀漀洀 漀渀攀 挀甀瀀 琀漀 愀渀漀琀栀攀爀⸀ഊ ਀吀栀攀 昀椀爀猀琀 洀漀氀椀渀椀氀氀漀猀 眀攀爀攀 洀愀搀攀 琀漀 昀椀琀 椀渀琀漀 愀 挀漀渀琀愀椀渀攀爀 眀椀琀栀 琀栀攀 栀愀渀搀氀攀ഊ extending out of the top. The molinillo was then rotated between ਀琀栀攀 甀猀攀爀猀 琀眀漀 栀愀渀搀猀 瀀氀愀挀攀搀 瀀愀氀洀ⴀ猀椀搀攀猀 琀漀最攀琀栀攀爀⸀ 吀栀攀 琀眀椀猀琀椀渀最ഊ motion frothed the chocolate. ਀ഊOk --There is an illustration of an Aztec woman pouring the drink from ਀漀渀攀 瀀漀琀 椀渀琀漀 愀渀漀琀栀攀爀⸀ 伀渀攀 挀愀渀 昀椀渀搀 琀栀愀琀 椀氀氀甀猀琀爀愀琀椀漀渀 椀渀 刀甀琀栀 䰀漀瀀攀稀✀猀ഊChocolate The Art of Indulgence on page 28. ਀ഊWhat she also includes is a 1652 still-life by Antonio de Pereda ਀礀 匀愀氀最愀搀漀 琀栀愀琀 猀栀漀眀猀 愀 挀栀漀挀漀氀愀琀攀 瀀漀琀 愀渀搀 愀 洀漀氀椀渀椀氀氀漀Ⰰ 猀漀 漀戀瘀椀漀甀猀氀礀ഊthey date from before 1700. ਀吀栀愀琀 瀀椀挀琀甀爀攀 匀琀椀氀氀 䰀椀昀攀 眀椀琀栀 愀渀 䔀戀漀渀礀 䌀栀攀猀琀ഊ Pereda, Antonio de. ਀                        伀椀氀 漀渀 挀愀渀瘀愀猀⸀ 㠀　砀㤀㐀 挀洀ഊ Spain. 1652 ਀挀愀渀 戀攀 昀漀甀渀搀 愀琀 琀栀攀 栀琀琀瀀㨀⼀⼀眀眀眀⸀栀攀爀洀椀琀愀最攀洀甀猀攀甀洀⸀漀爀最ഊhttp://www.hermitagemuseum.org/fcgi-bin/db2www/quickSearch.mac/ ਀最愀氀氀攀爀礀㼀猀攀氀䰀愀渀最㴀䔀渀最氀椀猀栀☀琀洀䌀漀渀搀㴀倀攀爀攀搀愀⬀䄀渀琀漀渀椀漀⬀搀攀ഊ ਀䨀漀栀渀渀愀攀 氀氀礀渀 䰀攀眀椀猀   䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀ഊ ਀ഊDate: Fri, 25 Apr 2003 11:39:45 -0400 ਀䘀爀漀洀㨀 樀漀栀渀渀愀 栀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀 愀琀 猀椀琀欀愀⸀攀渀最椀渀⸀甀洀椀挀栀⸀攀搀甀㸀ഊTo: sca-cooks at ansteorra.org ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 瀀攀爀椀漀搀 ∀栀漀琀∀ 挀栀漀挀漀氀愀琀攀ഊ ਀吀愀欀攀 愀 氀漀漀欀 愀琀㨀ഊhttp://www.gourmetsleuth.com/molinillo.htm ਀栀愀猀 愀渀 椀渀琀攀爀攀猀琀椀渀最 瀀愀最攀 漀渀 琀栀攀 洀漀氀椀渀椀氀氀漀⸀ഊ ਀栀琀琀瀀㨀⼀⼀昀愀渀琀攀猀⸀挀漀洀⼀挀栀漀挀漀氀愀琀攀⸀栀琀洀⌀瀀漀琀ഊcarries one that is cheaper of a simpler design. ਀   倀漀爀挀攀氀愀椀渀  䌀栀漀挀漀氀愀琀攀 倀漀琀 圀椀琀栀 䴀漀氀椀渀椀氀氀漀ഊ$49.95 ਀ഊIf you want to have one made take a look at those ਀瀀愀最攀猀⸀ഊ ਀䨀漀栀渀渀愀攀 氀氀礀渀 䰀攀眀椀猀   䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀ഊ ਀ഊDate: Fri, 12 Nov 2004 10:53:33 -0500 ਀䘀爀漀洀㨀 䨀愀搀眀椀最愀 娀愀樀愀挀稀欀漀眀愀 ⼀ 䨀攀渀渀攀 䠀攀椀猀攀 㰀樀攀渀渀攀 愀琀 昀椀攀搀氀攀爀昀愀洀椀氀礀⸀渀攀琀㸀ഊSubject: [Sca-cooks] hot chocolate ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䠀攀礀Ⰰ 栀攀爀攀✀猀 愀 猀椀琀攀 琀栀愀琀 洀椀最栀琀 戀攀 椀渀琀攀爀攀猀琀椀渀最 ⠀爀攀瘀椀攀眀攀搀 戀礀 琀栀攀ഊLibrarian's Index to the Internet): ਀ഊRediscover True Hot Chocolate ਀吀栀椀猀 栀椀猀琀漀爀礀 漀昀 栀漀琀 挀栀漀挀漀氀愀琀攀 椀猀 愀挀挀漀洀瀀愀渀椀攀搀 戀礀 栀椀猀琀漀爀椀挀愀氀 爀攀挀椀瀀攀猀 昀漀爀ഊthe drink, including Mayan hot chocolate, Mexican hot chocolate, hot ਀挀栀漀挀漀氀愀琀攀 洀愀搀攀 昀爀漀洀 洀椀氀欀 挀栀漀挀漀氀愀琀攀 挀愀渀搀礀 戀愀爀猀Ⰰ 愀渀搀 琀栀攀 爀攀挀椀瀀攀 昀漀爀 栀漀琀ഊchocolate from the Angelina Cafe in Paris. From a cookbook author. ਀栀琀琀瀀㨀⼀⼀眀栀愀琀猀挀漀漀欀椀渀最愀洀攀爀椀挀愀⸀渀攀琀⼀䈀攀瘀攀爀愀最攀⼀䠀漀琀䌀栀漀挀漀氀愀琀攀⸀栀琀洀ഊ-- ਀ⴀⴀ 䨀愀搀眀椀最愀 娀愀樀愀挀稀欀漀眀愀Ⰰ 䬀渀漀眀氀攀搀最攀 倀椀欀愀 樀攀渀渀攀 愀琀 昀椀攀搀氀攀爀昀愀洀椀氀礀⸀渀攀琀 ഊ ਀ഊDate: Wed, 15 Dec 2004 13:52:16 -0500 ਀䘀爀漀洀㨀 ∀䔀氀椀猀攀 䘀氀攀洀椀渀最∀ 㰀愀氀礀猀欀 愀琀 椀砀⸀渀攀琀挀漀洀⸀挀漀洀㸀ഊSubject: [Sca-cooks] No Italian Chocolate ਀吀漀㨀 ∀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䜀爀攀攀琀椀渀最猀⸀  䈀愀挀欀 椀渀 ㄀㤀㤀㌀⼀㤀㐀 琀栀攀爀攀 眀攀爀攀 爀甀洀漀爀猀 漀昀 猀漀洀攀 刀攀渀愀椀猀猀愀渀挀攀 䤀琀愀氀椀愀渀ഊrecipes using chocolate. I was able to track down one of the folk who had ਀昀漀甀渀搀 愀 戀漀漀欀 眀椀琀栀 挀栀漀挀漀氀愀琀攀 爀攀挀椀瀀攀猀 愀渀搀 樀甀猀琀 爀攀挀攀渀琀氀礀 䠀攀氀攀眀礀猀攀 ⠀䰀漀甀椀猀攀ഊSmithson, Midrealm) received an answer from the Florence Archives about ਀搀愀琀椀渀最 琀栀攀 猀漀甀爀挀攀⸀  嘀椀瘀椀愀渀愀 搀攀 䌀愀猀琀攀氀氀漀稀愀 ⠀䄀甀猀琀爀愀氀椀愀⤀ 猀攀渀琀 洀攀 琀栀攀 爀攀挀椀瀀攀猀ഊwhich she found in _Cucina Fiorentina fra Medioevo e Rinascimento_ but she ਀挀漀甀氀搀渀✀琀 瀀爀漀瘀攀 琀栀攀 搀愀琀攀猀⸀  䠀攀氀攀眀礀猀攀 椀渀焀甀椀爀攀搀 愀戀漀甀琀 搀愀琀椀渀最 琀栀攀 爀攀挀椀瀀攀猀 昀爀漀洀ഊthe Carte Bardi II and was told: "In referecent to your letter regarding ਀琀栀攀 䈀愀爀搀椀 愀爀挀栀椀瘀攀猀Ⰰ 猀攀挀漀渀搀 猀攀爀椀攀猀 䄀㄀㄀㘀Ⰰ 琀栀椀猀 愀挀琀甀愀氀氀礀 栀愀猀 琀栀攀 猀椀最渀愀琀甀爀攀ഊ(proper name): Bardi archives, second series, 129 and is titled "A Telling ਀漀昀 瘀愀爀椀攀猀 爀攀挀椀瀀攀猀 琀漀 洀愀欀攀 搀椀猀栀攀猀 猀眀攀攀琀 愀渀搀 瀀攀爀昀甀洀攀搀⸀∀  䘀爀漀洀 琀栀攀 椀渀瘀攀渀琀漀爀礀ഊthis manuscript is taken from the 18th century." ਀ഊHelewyse commented: "So there is our answer. While the Bardi archives do indeed start in the 15th century the section she took those recipes from appears to be some time in the 18th century. At the earliest the recipes may have been used in the 17th. So no chocolate in Italy in the 16th." ਀ഊThis doesn't necessarily negate chocolate being used as a beverage, since I ਀戀攀氀椀攀瘀攀 琀栀攀爀攀 椀猀 愀 爀攀昀攀爀攀渀挀攀 琀漀 琀栀攀 䤀琀愀氀椀愀渀 䌀栀甀爀挀栀 眀栀椀挀栀 爀甀氀攀搀 琀栀愀琀 瀀爀椀攀猀琀猀ഊwho drank chocolate were not breaking their fast before serving Mass. ਀ഊSo, Duke Cariadoc had written to me saying "I think you are being hasty in ਀愀猀猀甀洀椀渀最 琀栀攀 爀攀挀椀瀀攀猀 愀爀攀 戀漀琀栀 最攀渀甀椀渀攀 愀渀搀 挀漀爀爀攀挀琀氀礀 搀愀琀攀搀 眀椀琀栀漀甀琀 栀愀瘀椀渀最ഊseen even the secondary source." The recipes are genuine, but from a much ਀氀愀琀攀爀 瀀攀爀椀漀搀 琀栀愀渀 琀栀攀 匀䌀䄀✀猀⸀  䠀攀氀攀眀礀猀攀✀猀 挀甀爀猀漀爀礀 攀砀愀洀椀渀愀琀椀漀渀 漀昀 琀栀攀 开䌀甀挀椀渀愀ഊFiorentina..._ does not impress her with the author's "scholarly" credentials. ਀ഊAlys Katharine ਀ഊElise Fleming ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀　 䨀愀渀 ㈀　　㔀 ㄀㄀㨀　㔀㨀㌀㘀 ⴀ　㠀　　 ⠀倀匀吀⤀ഊFrom: Christiane ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀㨀 䌀椀漀挀挀漀氀愀琀漀 搀椀 洀漀搀椀挀愀ഊTo: sca-cooks at ansteorra.org ਀䌀挀㨀 愀氀礀猀欀 愀琀 椀砀⸀渀攀琀挀漀洀⸀挀漀洀ഊ ਀䘀爀漀洀㨀 ∀䔀氀椀猀攀 䘀氀攀洀椀渀最∀ 㰀愀氀礀猀欀 愀琀 椀砀⸀渀攀琀挀漀洀⸀挀漀洀㸀ഊGianotta wrote: ਀㸀 䤀渀 爀攀猀攀愀爀挀栀椀渀最 洀礀 爀攀戀甀琀琀愀氀 䤀 挀愀洀攀 愀挀爀漀猀猀 洀攀渀琀椀漀渀猀 漀昀 挀栀漀挀漀氀愀琀攀ഊ> made in Modica, Sicily. (snip) Allegedly chocolate-making came ਀㸀 琀漀 䴀漀搀椀挀愀 眀栀攀渀 琀栀攀 琀漀眀渀 眀愀猀 甀渀搀攀爀 匀瀀愀渀椀猀栀 爀甀氀攀 椀渀 琀栀攀 ㄀㘀琀栀 挀攀渀琀甀爀礀⸀ഊ ਀圀栀愀琀✀猀 琀栀攀 猀漀甀爀挀攀 昀漀爀 琀栀椀猀㼀  䤀猀 椀琀 瀀爀椀洀愀爀礀 漀爀 猀攀挀漀渀搀愀爀礀 漀爀⸀⸀⸀㼀  ഊ ਀䄀氀礀猀 䬀愀琀栀愀爀椀渀攀ഊ ਀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀ഊI say "allegedly" because I obtained info from various Websites. ਀ഊHere is the one for the Antica Dolceria Bonajuto Website, a shop ਀猀琀愀爀琀攀搀 椀渀 ㄀㠀㠀　㨀ഊ ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀戀漀渀愀樀甀琀漀⸀椀琀⼀开戀漀渀愀樀甀琀㈀⸀栀琀洀氀ഊ ਀䄀氀氀 琀栀攀 挀栀漀挀漀氀愀琀攀 洀愀欀攀爀猀 漀昀 䴀漀搀椀挀愀 ⠀琀栀攀 挀漀甀渀琀礀Ⰰ 渀漀琀 樀甀猀琀 琀栀攀 挀椀琀礀⤀  ഊclaim that Modican chocolate is "created according to a very ancient ਀洀攀琀栀漀搀 琀栀愀琀 栀愀猀 戀攀攀渀 栀愀渀搀攀搀 漀渀 昀漀爀 挀攀渀琀甀爀椀攀猀 愀洀漀渀最 昀愀洀椀氀椀攀猀 漀昀  ഊconfectioners in the County of Modica." ਀ഊModica was the seat of Spanish domination in Sicily. Here is an article ਀愀戀漀甀琀 挀栀漀挀漀氀愀琀攀 昀爀漀洀 漀渀攀 漀昀 琀栀攀 琀漀甀爀椀猀洀 圀攀戀猀椀琀攀猀Ⰰ 眀椀琀栀 瀀栀漀琀漀猀㨀ഊhttp://www.copai.it/ing/articoli/cioccolata-modicana.htm ਀ഊSomething from the University of Masschusetts about Sicilian food that ਀洀攀渀琀椀漀渀猀 䴀漀搀椀挀愀渀 挀栀漀挀漀氀愀琀攀㨀ഊ ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀甀洀愀猀猀⸀攀搀甀⼀樀漀甀爀渀愀氀⼀猀椀挀椀氀礀瀀爀漀最爀愀洀⼀猀椀挀椀氀椀愀渀昀漀漀搀栀椀猀琀漀爀礀⸀栀琀洀氀ഊ ਀伀甀琀猀椀搀攀 漀昀 䴀漀搀椀挀愀Ⰰ 琀栀椀猀 挀栀漀挀漀氀愀琀攀 眀愀猀 渀漀琀 欀渀漀眀渀Ⰰ 椀琀 猀攀攀洀猀⸀ഊ ਀䜀椀愀渀漀琀琀愀 ⠀漀昀昀 琀漀 漀爀搀攀爀 猀漀洀攀 䴀漀搀椀挀愀 挀栀漀挀漀氀愀琀攀 昀爀漀洀 䄀洀愀稀漀渀⸀挀漀洀⤀ഊ ਀ഊDate: Tue, 5 Apr 2005 09:41:04 -0700 ਀䘀爀漀洀㨀 攀氀椀猀愀戀攀琀琀愀 愀琀 欀氀漀琀稀⸀漀爀最ഊSubject: [Sca-cooks] Re: chocolate ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀䴀礀 挀栀漀挀漀氀愀琀攀 爀攀猀攀愀爀挀栀 椀渀搀椀挀愀琀攀搀 琀栀愀琀 挀栀漀挀漀氀愀琀攀 眀愀猀 愀瘀愀椀氀愀戀氀攀 琀漀  攀瘀攀爀礀漀渀攀 ⠀渀漀琀ഊjust nobility) as a spice and drink before 1600, but in very limited areas. ਀ഊSt. Esprit, the Jewish ghetto of Bayonne, France ਀䈀爀愀氀椀稀椀愀渀 挀漀氀漀渀椀攀猀Ⰰ 戀漀琀栀 䘀爀攀渀挀栀 ⠀氀椀欀攀 刀攀挀椀昀攀Ⰰ ㄀㔀㔀　猀㼀⤀ 愀渀搀 倀漀爀琀攀最甀攀猀攀ഊMexico ਀ഊOk, granted only one is in Europe, and since I don't speak French my research is ਀愀琀 愀 猀琀愀渀搀ⴀ猀琀椀氀氀⸀ 吀栀攀 䴀甀猀甀攀洀 漀昀 䈀愀礀漀渀渀攀 搀漀攀猀 栀愀瘀攀 爀攀挀漀爀搀猀Ⰰ 眀栀椀挀栀 漀渀攀 搀愀礀 䤀 栀漀瀀攀ഊto see translated versions of them. Long story short, Jews fled from the ਀䤀渀焀甀椀猀琀愀琀椀漀渀⸀ 吀栀攀 䨀攀眀猀 椀渀 琀栀攀 一攀眀 圀漀爀氀搀 ⠀洀漀猀琀氀礀 挀漀渀瘀攀爀猀椀漀猀⤀Ⰰ 眀栀漀 戀攀挀愀洀攀 欀渀漀眀渀ഊfor chocolate and sugar production, sent goods over to family members still in ਀䔀甀爀漀瀀攀⸀ 吀栀攀 䨀攀眀椀猀栀 攀渀挀礀氀漀瀀攀搀椀愀 栀愀猀 洀漀爀攀 漀渀 䨀攀眀猀 椀渀 䈀愀礀漀渀渀攀㨀ഊhttp://www.jewishencyclopedia.com/view.jsp?artid=445&letter=B ਀ഊOne of the businesses they opened up in Bayonne was chocolat houses. Supposedly ਀琀栀攀爀攀 愀爀攀 挀栀甀爀挀栀 爀攀挀漀爀搀猀 挀漀渀搀攀洀渀椀渀最 琀栀攀 氀漀挀愀氀 䌀栀爀椀猀琀愀椀渀猀 眀栀漀 眀攀渀琀 琀漀 ∀琀栀攀 眀爀漀渀最ഊside of the tracks" for chocolat. The church looked at chocolat like our ਀最漀瘀攀爀渀洀攀渀琀 氀漀漀欀猀 愀琀 瀀漀琀⸀ 吀栀攀猀攀 琀爀攀愀琀椀猀攀Ⰰ 愀渀搀 琀爀愀搀攀 洀愀渀椀昀攀猀琀猀Ⰰ 愀爀攀 眀栀愀琀 䤀 愀洀ഊinterested in, because they will at least prove that people were eating a form ਀漀昀 挀栀漀挀漀氀愀琀 瀀爀椀漀爀 琀漀 ㄀㘀　　 椀渀 䔀甀爀漀瀀攀⸀ഊ ਀圀栀攀爀攀 䤀 栀愀瘀攀 渀漀琀 昀漀甀渀搀 愀渀礀 瀀爀漀漀昀 漀昀 瀀爀攀ⴀ㄀㘀　　 甀猀攀 漀昀 挀栀漀挀漀氀愀琀攀 椀渀 䤀琀愀氀礀Ⰰ 琀栀攀爀攀ഊare history rumors that Spanish Jews who moved to both Holland and Italy ਀戀爀漀甀最栀琀 琀栀攀 挀栀漀挀漀氀愀琀攀 爀攀挀椀瀀攀猀 眀椀琀栀 琀栀攀洀Ⰰ 愀渀搀 琀栀愀琀 愀 挀栀漀挀漀氀愀琀攀 戀爀攀愀搀ⴀ琀礀瀀攀 挀愀欀攀ഊmight have existed pre-1600 in Italy. ਀ഊMy advice is to see if there was an influx in the Jewish communities, and look ਀愀琀 琀栀漀猀攀 爀攀挀漀爀搀猀⸀ 䤀昀 䤀 昀椀渀搀 愀渀礀琀栀椀渀最 挀漀渀挀爀攀琀攀 漀渀 䤀琀愀氀椀愀渀 挀栀漀挀漀氀愀琀攀Ⰰ 䤀 眀椀氀氀ഊforward it on. ਀ഊ:) ਀䔀氀椀猀愀戀攀琀琀愀ഊ ਀ഊDate: Tue, 5 Apr 2005 11:33:09 -0700 (PDT) ਀䘀爀漀洀㨀 䌀栀爀椀猀琀椀愀渀攀 㰀挀栀爀椀猀琀椀愀渀攀琀爀甀攀 愀琀 攀愀爀琀栀氀椀渀欀⸀渀攀琀㸀ഊSubject: [Sca-cooks] Re: Chocolate ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀㰀猀渀椀瀀㸀ഊWhere I have not found any proof of pre-1600 use of chocolate in Italy, there ਀愀爀攀 栀椀猀琀漀爀礀 爀甀洀漀爀猀 琀栀愀琀 匀瀀愀渀椀猀栀 䨀攀眀猀 眀栀漀 洀漀瘀攀搀 琀漀 戀漀琀栀 䠀漀氀氀愀渀搀 愀渀搀 䤀琀愀氀ഊbrought the chocolate recipes with them, and that a chocolate bread-type cake ਀洀椀最栀琀 栀愀瘀攀 攀砀椀猀琀攀搀 瀀爀攀ⴀ㄀㘀　　 椀渀 䤀琀愀氀礀⸀ഊ ਀䴀礀 愀搀瘀椀挀攀 椀猀 琀漀 猀攀攀 椀昀 琀栀攀爀攀 眀愀猀 愀渀 椀渀昀氀甀砀 椀渀 琀栀攀 䨀攀眀椀猀栀 挀漀洀洀甀渀椀琀椀攀猀Ⰰ 愀渀搀 氀漀漀欀ഊat those records. If I find anything concrete on Italin chocolate, I will ਀昀漀爀眀愀爀搀 椀琀 漀渀⸀ഊ ਀㨀⤀ഊElisabetta ਀ഊ============================================================ ਀ഊElisabetta, ਀ഊI am getting closer on this. The Spanish ruled Sicily in the 16th ਀挀攀渀琀甀爀礀㬀 䤀 昀漀甀渀搀 爀攀昀攀爀攀渀挀攀猀 琀漀 挀栀漀挀漀氀愀琀攀 戀攀椀渀最 戀爀漀甀最栀琀 琀漀 匀椀挀椀氀礀 渀漀琀  ഊtoo long after 1528, at least according to the food writer Faith ਀圀椀氀氀椀渀最攀爀Ⰰ 眀栀漀 猀愀礀猀 琀栀愀琀 挀栀漀挀漀氀愀琀攀 戀攀最愀渀 愀瀀瀀攀愀爀椀渀最 椀渀 匀椀挀椀氀椀愀渀 搀椀猀栀攀猀  ഊat that time. Faith Willlinger also says in the 18th century in Modica, ਀琀栀攀爀攀 眀愀猀 愀 琀礀瀀攀 漀昀 攀渀琀爀攀瀀爀攀渀攀甀 挀愀氀氀攀搀 愀 ∀挀椀甀挀挀甀氀愀琀琀愀爀甀Ⰰ 愀  ഊprofessional cocoa-bean processor who schlepped his stone tools, ਀瀀爀攀爀漀愀猀琀攀搀 戀攀愀渀猀Ⰰ 猀甀最愀爀Ⰰ 瘀愀渀椀氀氀愀Ⰰ 愀渀搀 挀椀渀渀愀洀漀渀 搀漀漀爀ⴀ琀漀ⴀ搀漀漀爀⸀ 䠀攀 戀氀攀渀搀攀搀  ഊchocolate to order, mixing it over a stone that was just warm enough to ਀洀攀氀琀 琀栀攀 挀漀挀漀愀 戀甀琀琀攀爀Ⰰ 戀甀琀 渀漀琀 猀漀 栀漀琀 琀栀愀琀 琀栀攀 猀甀最愀爀 昀甀氀氀礀 搀椀猀猀漀氀瘀攀搀  ഊ(that would be just above 40°C/104°F). The resulting bars were studded ਀眀椀琀栀 猀甀最愀爀 挀爀礀猀琀愀氀猀⸀∀ 匀栀攀 戀攀氀椀攀瘀攀猀 琀栀愀琀 挀栀漀挀漀氀愀琀攀 挀愀洀攀 琀漀 䴀漀搀椀挀愀  ഊ"through the church network, an important route of cultural exchange, ਀戀攀昀漀爀攀 琀栀攀 匀瀀愀渀椀猀栀 洀漀渀漀瀀漀氀礀 漀渀 挀漀挀漀愀 戀攀愀渀猀 眀愀猀 戀爀漀欀攀渀 椀渀 ㄀㘀　㘀⸀∀ഊ ਀一漀眀Ⰰ 琀栀椀猀 䤀 欀渀漀眀 昀漀爀 愀 昀愀挀琀㨀 椀渀 匀椀挀椀氀礀Ⰰ 渀甀渀渀攀爀椀攀猀 猀甀瀀瀀漀爀琀攀搀 琀栀攀洀猀攀氀瘀攀猀  ഊby making pastries and cookies and cakes, for the nobility who didn't ਀栀愀瘀攀 琀栀攀椀爀 漀眀渀 瀀愀猀琀爀礀 挀栀攀昀猀 愀渀搀 昀漀爀 琀栀漀猀攀 眀栀漀 挀漀甀氀搀 愀昀昀漀爀搀 猀甀挀栀  ഊluxuries. In fact, I found a few references that one bishop in the ਀㄀㔀㤀　猀 椀渀猀琀爀甀挀琀攀搀 渀甀渀猀 琀漀 猀琀漀瀀 洀愀欀椀渀最 挀愀猀猀愀琀琀愀 搀甀爀椀渀最 䰀攀渀琀Ⰰ 戀攀挀愀甀猀攀 椀琀  ഊwas distracting them from their prayers. Cassatta remains a very ਀瀀漀瀀甀氀愀爀 搀攀猀攀爀琀 琀漀搀愀礀Ⰰ 愀渀搀 挀漀渀琀愀椀渀猀 挀栀甀渀欀猀 漀昀 戀椀琀琀攀爀猀眀攀攀琀 挀栀漀挀漀氀愀琀攀⸀  ഊHere's the biggest problem: until very recently, none of these recipes ਀眀攀爀攀 攀瘀攀爀 眀爀椀琀琀攀渀 搀漀眀渀Ⰰ 愀渀搀 攀愀挀栀 渀甀渀渀攀爀礀 最甀愀爀搀攀搀 琀栀攀 欀渀漀眀氀攀搀最攀 愀戀漀甀琀  ഊtheir specialty recipes jealously. ਀ഊWhat I have asked folks in Italy to find out for me is if anyone in ਀䴀漀搀椀挀愀 栀愀猀 栀漀甀猀攀栀漀氀搀 愀挀挀漀甀渀琀 爀攀挀漀爀搀猀 ⠀昀漀爀 琀栀攀 渀漀戀椀氀椀琀礀⤀ 漀昀 瀀甀爀挀栀愀猀攀猀 漀昀  ഊcocoa beans and the services of a chocolate maker. If there were ਀搀漀漀爀ⴀ琀漀ⴀ搀漀漀爀 挀栀漀挀漀氀愀琀攀 洀愀欀攀爀猀 椀渀 琀栀攀 ㄀㠀琀栀 挀攀渀琀甀爀礀Ⰰ 琀栀攀爀攀 栀愀搀 琀漀 戀攀 愀  ഊpractice of chocolate-making earlier than that. I have written to the ਀䔀甀爀漀 挀栀漀挀漀氀愀琀攀 昀漀氀欀猀 愀渀搀 䤀 栀漀瀀攀 猀漀洀攀漀渀攀 最攀琀猀 戀愀挀欀 琀漀 洀攀 眀椀琀栀 琀栀攀椀爀  ഊinsights. I can speak and read enough Italian to get by, although the ਀匀椀挀椀氀椀愀渀 搀椀愀氀攀挀琀 椀猀 愀 爀攀愀氀 猀琀爀甀最最氀攀 昀漀爀 洀攀⸀ഊ ਀䜀椀愀渀漀琀琀愀ഊ ਀ഊDate: Tue, 5 Apr 2005 16:04:29 -0400 (EDT) ਀䘀爀漀洀㨀 ∀䰀漀渀渀椀攀 䐀⸀ 䠀愀爀瘀攀氀∀ 㰀氀搀栀 愀琀 攀挀攀⸀最愀琀攀挀栀⸀攀搀甀㸀ഊSubject: Re: [Sca-cooks] Re: chocolate ਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀㸀㸀㸀ഊSupposedly there are church records condemning the local Christains who went to "the wrong side of the tracks" for chocolat. The chrch looked at chocolat like our government looks at pot. ਀㰀㰀㰀ഊ ਀䤀 琀栀椀渀欀 眀栀愀琀 礀漀甀 愀爀攀 氀漀漀欀椀渀最 昀漀爀 椀猀 琀栀攀 爀攀猀琀爀椀挀琀椀瘀攀 愀挀琀 椀猀猀甀攀搀 戀礀 琀栀攀ഊSociety of Jesus in 1650 which barred the use of a chocolate drink by ਀䨀攀猀甀椀琀猀 搀甀爀椀渀最 瀀攀爀椀漀搀猀 漀昀 昀愀猀琀椀渀最⸀ 匀椀渀挀攀 琀栀攀 猀眀攀攀琀攀渀攀搀 挀栀漀挀漀氀愀琀攀 搀爀椀渀欀 栀愀猀ഊsome nutritional value, its extensive use by the monks was seen as a form ਀漀昀 ∀挀栀攀愀琀椀渀最∀⸀ഊ ਀䤀 搀漀渀✀琀 欀渀漀眀 漀昀 愀渀礀 漀琀栀攀爀 漀昀昀椀挀椀愀氀 猀愀渀挀琀椀漀渀 愀最愀椀渀猀琀 挀栀漀挀漀氀愀琀攀 戀礀 琀栀攀ഊChurch of the period. There were individual clerics who preached against ਀椀琀猀 甀猀攀⸀ 匀漀洀攀 攀瘀攀渀 眀攀渀琀 愀猀 昀愀爀 琀漀 挀氀愀椀洀 琀栀愀琀 琀栀攀 椀渀瘀椀最漀爀愀琀椀渀最 攀昀昀攀挀琀 眀愀猀 愀ഊresult of demonic influences. This was never (to my knowledge), however, ਀愀 䌀栀甀爀挀栀 搀漀挀琀爀椀渀攀⸀ഊ ਀倀愀砀ⰀഊAoghann ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ 　㔀 䄀瀀爀 ㈀　㔀 ㈀㌀㨀㈀㠀㨀　㘀 ⬀　㈀　　ഊFrom: agora at algonet.se ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀㨀 挀栀漀挀漀氀愀琀攀ഊTo: sca-cooks at ansteorra.org ਀ഊIn Lima, Peru, the wives of the Conquerors asked the bishop dispense to drink ਀挀栀漀挀漀氀愀琀攀 搀甀爀椀渀最 䰀攀渀琀⸀ 䤀琀 眀愀猀 椀渀 琀栀攀 ㄀㘀琀栀 䌀攀渀琀甀爀礀⸀ഊ ਀䄀渀愀ഊ ਀ഊDate: Tue, 5 Apr 2005 18:21:14 -0400 ਀䘀爀漀洀㨀 㰀欀椀渀最猀琀愀猀琀攀 愀琀 洀椀渀搀猀瀀爀椀渀最⸀挀漀洀㸀ഊSubject: FW: FW: [Sca-cooks] Re: chocolate ਀吀漀㨀 ∀匀䌀䄀 䌀漀漀欀∀ 㰀匀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䤀✀瘀攀 戀攀攀渀 昀漀爀眀愀爀搀椀渀最 琀栀攀 挀漀洀洀攀渀琀猀 愀戀漀甀琀 挀栀漀挀漀氀愀琀攀 愀氀漀渀最 琀漀 吀䠀䰀愀搀礀 吀攀洀愀椀爀ഊ(Tara), who long ago lost the time tokeep up with this list. She has, ਀栀漀眀攀瘀攀爀Ⰰ 戀攀攀渀 眀漀爀欀椀渀最 漀渀 愀 挀栀漀挀漀氀愀琀攀 瀀爀漀樀攀挀琀Ⰰ 椀渀挀氀甀搀椀渀最 愀 眀漀渀搀攀爀昀甀氀  ഊtable ਀眀椀琀栀 攀砀愀洀瀀氀攀猀 漀昀 栀攀爀 眀漀爀欀 愀琀 漀甀爀 䴀椀搀眀椀渀琀攀爀 䄀☀匀 攀瘀攀渀琀 氀愀猀琀 洀漀渀琀栀⸀  匀栀攀  ഊwrote ਀戀愀挀欀 眀椀琀栀 猀漀洀攀 挀漀洀洀攀渀琀猀Ⰰ 眀栀椀挀栀 䤀 琀栀漀甀最栀琀 眀漀甀氀搀 戀攀 漀昀 椀渀琀攀爀攀猀琀 戀愀挀欀 攀爀攀⸀ഊChristianna ਀ഊ-----Original Message----- ਀䘀爀漀洀㨀 吀攀爀爀椀 匀瀀攀渀挀攀爀 嬀洀愀椀氀琀漀㨀琀愀爀愀琀猀 愀琀 礀愀栀漀漀⸀挀漀洀崀ഊSent: Tuesday, April 05, 2005 6:06 PM ਀吀漀㨀 欀椀渀最猀琀愀猀琀攀 愀琀 洀椀渀搀猀瀀爀椀渀最⸀挀漀洀ഊSubject: Re: FW: [Sca-cooks] Re: chocolate ਀ഊ--- kingstaste at mindspring.com wrote: ਀㸀 䴀漀爀攀 漀渀 琀栀椀猀 ⴀഊ> Christy ਀ഊInteresting. A few comments: ਀ഊ> The history of Modica chocolate starts long ago and far away, with the ਀㸀 洀攀攀琀椀渀最 ∀ 洀愀渀焀甀 ∀ 戀攀琀眀攀攀渀 䌀漀爀琀攀稀 愀渀搀 䴀漀渀琀攀稀甀洀愀 椀渀 ㄀㔀㄀㤀⸀ 䄀猀 琀栀攀 猀琀漀爀礀ഊ ਀㸀 最漀攀猀Ⰰ 愀猀 愀 猀椀最渀 漀昀 昀爀椀攀渀搀猀栀椀瀀 琀栀攀 䄀稀琀攀挀 氀攀愀搀攀爀 漀昀昀攀爀攀搀 愀 搀爀椀渀欀洀愀搀攀ഊ> of coarsely ground cocoa seeds, water, corn flour, chilli, cinnamon ਀㸀 愀渀搀 愀渀椀猀攀攀搀⸀ഊ ਀吀栀攀 猀琀漀爀礀 椀猀 愀氀洀漀猀琀 爀椀最栀琀⸀  䌀漀爀琀攀稀 眀爀椀琀攀猀 漀昀 挀愀挀愀漀Ⰰ 愀渀搀 椀渀 ㄀㔀㄀㤀 眀愀猀ഊoffered a ceremonial chocolatl beverage that probably contained cacao, ਀眀愀琀攀爀Ⰰ 洀愀猀愀Ⰰ 挀栀椀氀椀猀Ⰰ 愀挀栀椀琀攀Ⰰ 瘀愀渀椀氀氀愀 愀渀搀 漀琀栀攀爀 昀氀愀瘀漀爀椀渀最猀⸀  䤀琀 挀漀甀氀搀ഊnot have contained cinnamon or aniseed. Those were later Spanish ਀愀搀搀椀琀椀漀渀猀⸀ഊ ਀㸀 吀栀攀 匀瀀愀渀椀愀爀搀猀 昀漀甀渀搀 琀栀攀 搀爀椀渀欀 搀椀猀愀最爀攀攀愀戀氀攀 戀攀挀愀甀猀攀 椀琀 眀愀猀 戀椀琀琀攀爀Ⰰഊ ਀䄀氀洀漀猀琀 攀瘀攀爀礀 䔀甀爀漀瀀攀愀渀 眀栀漀 眀爀漀琀攀 愀戀漀甀琀 䄀稀琀攀挀 挀栀漀挀漀氀愀琀氀 昀漀甀渀搀 椀琀ഊdisagreeable. Which probably didn't help the attempted ritual welcome. ਀ഊ> their first innovation was to add cane sugar to it. ਀ഊDoubtful. They were soldiers. They might have had sugar, but I doubt ਀琀栀攀礀 愀搀搀攀搀 椀琀 琀漀 琀栀椀猀 猀琀爀愀渀最攀 猀瀀椀挀礀 渀愀琀椀瘀攀 戀攀瘀攀爀愀最攀⸀ഊ ਀吀栀攀 愀搀搀椀琀椀漀渀 漀昀 猀甀最愀爀 椀猀 愀琀琀爀椀戀甀琀攀搀 愀瀀漀挀爀礀瀀栀愀氀氀礀 琀漀 琀栀攀 渀甀渀猀 漀昀ഊSalamanca (Spain), the Spanish via the Arabian sweet-tooth influence on ਀琀栀攀 䤀戀攀爀椀愀渀 瀀攀渀椀渀猀甀氀愀Ⰰ 漀爀 琀栀攀 眀漀洀攀渀 漀昀 䴀攀砀椀挀漀⸀  吀栀攀 氀愀猀琀 眀攀爀攀 ㈀渀搀⬀ഊgeneration creole wives and daughters who developed a fondness for the ਀猀眀攀攀琀攀渀攀搀 搀爀椀渀欀⸀  䤀 搀漀渀✀琀 栀愀瘀攀 洀礀 琀椀洀攀氀椀渀攀 栀攀爀攀 愀琀 眀漀爀欀Ⰰ 戀甀琀 椀琀ഊincludes an account of a 16th c. celebration in Mexico City of a treaty ਀戀攀琀眀攀攀渀 䘀爀愀渀挀攀 愀渀搀 匀瀀愀椀渀⸀  吀栀攀 氀愀搀椀攀猀 愀爀攀 搀攀猀挀爀椀戀攀搀 愀猀 渀椀戀戀氀椀渀最ഊsweetmeats and sipping chocolate from golden cups. Another source ਀挀爀攀搀椀琀猀 琀栀攀 挀爀攀愀琀椀漀渀 漀昀 挀栀漀挀漀氀愀琀攀 戀愀爀猀 ⠀渀漀琀 洀漀搀攀爀渀 洀椀氀欀 挀栀漀挀漀氀愀琀攀Ⰰ 戀甀琀ഊhardened sweetened cacao paste, to make quick hot chocolate) to the ਀䴀攀砀椀挀愀渀 眀漀洀攀渀⸀  匀漀瀀栀椀攀 䌀漀攀 搀椀猀愀最爀攀攀猀Ⰰ 挀椀琀椀渀最 愀 爀攀昀攀爀攀渀挀攀 琀漀 愀 昀椀氀氀椀渀最ഊpaste of ground cacao and masa used as travel rations for Aztec ਀眀愀爀爀椀漀爀猀 ⴀ 眀椀琀栀漀甀琀 琀栀攀 猀甀最愀爀Ⰰ 漀昀 挀漀甀爀猀攀⸀ഊ ਀㸀 䴀礀 挀栀漀挀漀氀愀琀攀 爀攀猀攀愀爀挀栀 椀渀搀椀挀愀琀攀搀 琀栀愀琀 挀栀漀挀漀氀愀琀攀 眀愀猀 愀瘀愀椀氀愀戀氀攀 琀漀 攀瘀攀爀礀漀渀攀 ⠀渀漀琀ഊ> just nobility) as a spice and drink before 1600, but in very limited ਀㸀 愀爀攀愀猀⸀ഊ ਀䤀 愀最爀攀攀 ⴀ 戀甀琀 漀渀氀礀 昀漀爀 琀栀攀 氀愀猀琀 搀攀挀愀搀攀 戀攀昀漀爀攀 ㄀㘀　　Ⰰ 愀猀 椀琀 眀愀猀 椀洀瀀漀爀琀攀搀ഊcommercially to Spain in 1585. I don't know that it was available to ਀攀瘀攀爀礀漀渀攀Ⰰ 戀甀琀 挀攀爀琀愀椀渀氀礀 琀漀 琀栀漀猀攀 眀栀漀 挀漀甀氀搀 愀昀昀漀爀搀 椀琀⸀  䈀攀昀漀爀攀 琀栀愀琀Ⰰഊimportation would have been in small quantities, wit those who funded ਀琀栀攀 瘀漀礀愀最攀猀 洀漀猀琀 氀椀欀攀氀礀 琀漀 栀愀瘀攀 愀挀挀攀猀猀 ⴀ 椀⸀攀⸀ 挀栀甀爀挀栀 愀渀搀 挀漀甀爀琀⸀ഊ ਀㸀 匀琀⸀ 䔀猀瀀爀椀琀Ⰰ 琀栀攀 䨀攀眀椀猀栀 最栀攀琀琀漀 漀昀 䈀愀礀漀渀渀攀Ⰰ 䘀爀愀渀挀攀ഊ> Bralizan colonies, both French (like Recife, 1550s?) and Porteguese ਀㸀 䴀攀砀椀挀漀ഊ ਀䌀攀爀琀愀椀渀氀礀 愀渀礀漀渀攀 椀渀 琀栀攀 一攀眀 圀漀爀氀搀 栀愀搀 愀挀挀攀猀猀⸀  䌀愀挀愀漀 戀攀愀渀猀 眀攀爀攀 甀猀攀搀 愀猀ഊcurrency, and were common in most South and Meso-American markets. ਀ഊI have doubts about St. Esprit/Bayonne. Casual googling reveals ਀猀攀瘀攀爀愀氀 猀椀琀攀猀 眀椀琀栀 愀 琀愀氀攀 漀昀 䨀攀眀猀 猀攀琀琀氀椀渀最 琀栀攀爀攀 愀昀琀攀爀 昀氀攀攀椀渀最 琀栀攀ഊSpanish Inquisition of 1492, bringing their chocolate secrets with ਀琀栀攀洀⸀  䠀漀眀 琀栀攀礀 欀渀攀眀 愀戀漀甀琀 挀栀漀挀漀氀愀琀攀 椀渀 ㄀㐀㤀㈀Ⰰ 戀攀昀漀爀攀 䌀漀氀甀洀戀甀猀 爀攀琀甀爀渀攀搀ഊfrom the New World, would indeed be a great secret. There is also a ਀琀爀愀搀椀琀椀漀渀 琀栀愀琀 椀渀 ㄀㘀　㤀 匀瀀愀渀椀猀栀ⴀ䨀攀眀椀猀栀 挀栀漀挀漀氀愀琀攀ⴀ洀愀欀攀爀猀 猀攀琀琀氀攀搀 椀渀ഊBayonne and a miraculous ship of cacao appeared. However, local ਀愀爀挀栀椀瘀攀猀 搀漀 渀漀琀 洀攀渀琀椀漀渀 挀栀漀挀漀氀愀琀攀ⴀ洀愀欀椀渀最 甀渀琀椀氀 ㄀㘀㠀㜀⸀  䤀渀 ㄀㘀㤀㄀ 琀栀攀爀攀 眀愀猀ഊan injunction against Jews selling chocolate to private customers ਀眀椀琀栀椀渀 琀栀攀 琀漀眀渀 眀愀氀氀猀⸀  䤀渀 ㄀㜀㘀㄀ 愀 最甀椀氀搀 眀愀猀 挀爀攀愀琀攀搀Ⰰ 愀渀搀 椀渀㄀㜀㠀　 琀栀攀ഊfirst chocolate factory in the world opened there. ਀ഊ> "chocolate", which quickly spread throughout Europe, where royal ਀㸀 挀漀甀爀琀猀 挀漀渀猀椀搀攀爀攀搀 椀琀 愀渀 攀氀椀琀攀Ⰰ 甀渀挀漀渀瘀攀渀琀椀漀渀愀氀Ⰰ 栀攀愀氀琀栀礀 愀渀搀 搀椀攀琀攀琀椀挀ഊ> drink. ਀ഊHealthy, yes, it was cited by Aztecs and Europeans as a reviving, ਀猀琀爀攀渀最琀栀攀渀椀渀最 戀攀瘀攀爀愀最攀Ⰰ 愀渀搀 䴀漀渀琀攀稀甀洀愀 猀甀瀀瀀漀猀攀搀氀礀 搀爀愀渀欀 椀琀 戀攀昀漀爀攀ഊvisiting his wives. It was also used to mask flavors of other ਀洀攀搀椀挀愀洀攀渀琀猀⸀  䠀漀眀攀瘀攀爀Ⰰ 䤀✀洀 渀漀琀 猀甀爀攀 眀栀愀琀 椀猀 洀攀愀渀琀 戀礀 搀椀攀琀攀琀椀挀⸀  䴀漀猀琀ഊdescribed it as 'nourishing', which I've come to interpret in medieval ਀搀椀攀琀 琀攀砀琀猀 愀猀 昀愀琀琀攀渀椀渀最⸀  䄀渀搀 琀栀攀爀攀 愀爀攀 爀攀洀愀爀欀猀 琀栀愀琀 琀栀漀猀攀 眀栀漀 搀爀愀渀欀 愀ഊlot of it (once sugar was added) grew corpulent and corrupt. ਀ഊ> Cocoa seeds were crushed with an implement the Aztecs called a ਀㸀 洀攀琀愀琀氀 Ⰰ 愀 挀甀爀瘀攀搀 猀琀漀渀攀 爀攀猀琀椀渀最 漀渀 琀眀漀 挀爀漀猀猀ⴀ戀愀猀攀猀Ⰰ 甀猀椀渀最 愀 猀瀀攀挀椀愀氀ഊ> stone rolling pin. ਀ഊWell, almost right. They called it a metlatl. Today's metate and ਀洀愀渀漀Ⰰ 漀昀 瘀漀氀挀愀渀椀挀 猀琀漀渀攀Ⰰ 甀猀攀搀 琀漀 最爀椀渀搀 挀愀挀愀漀 愀猀 眀攀氀氀 愀猀 洀愀椀稀攀Ⰰ 挀栀椀氀椀猀Ⰰഊtomatoes, etc. I want a set for the 'late period caffeine addicts' ਀挀氀愀猀猀 䤀✀洀 搀攀瘀攀氀漀瀀椀渀最⸀  䤀 昀漀甀渀搀 愀琀 䴀椀搀眀椀渀琀攀爀 䄀☀匀 愀渀搀 䌀漀爀漀渀愀琀椀漀渀 琀栀愀琀 琀栀攀ഊcoffee mill cannot really grind it fine enough because the cocoa butter ਀戀漀最猀 椀琀 搀漀眀渀Ⰰ 愀渀搀 䤀 栀愀瘀攀 琀漀 猀琀漀瀀 戀攀昀漀爀攀 琀栀攀 琀栀椀渀最 漀瘀攀爀栀攀愀琀猀⸀  䈀甀琀 琀栀攀ഊmetate y mano I've found o far are more than I want to spend. ਀ഊ> Supposedly ਀㸀 琀栀攀爀攀 愀爀攀 挀栀甀爀挀栀 爀攀挀漀爀搀猀 挀漀渀搀攀洀渀椀渀最 琀栀攀 氀漀挀愀氀 䌀栀爀椀猀琀愀椀渀猀 眀栀漀 眀攀渀琀 琀漀ഊ> "the wrong ਀㸀 猀椀搀攀 漀昀 琀栀攀 琀爀愀挀欀猀∀ 昀漀爀 挀栀漀挀漀氀愀琀⸀ 吀栀攀 挀栀甀爀挀栀 氀漀漀欀攀搀 愀琀 挀栀漀挀漀氀愀琀 氀椀欀攀ഊ> our government looks at pot. ਀ഊHmmm - maybe at first, but it was established fairly early that ਀挀栀漀挀漀氀愀琀攀 眀愀猀 愀 瘀攀最攀琀愀戀氀攀 瀀爀漀搀甀挀琀Ⰰ 愀渀搀 琀栀甀猀 愀渀 愀氀氀漀眀愀戀氀攀 氀攀渀琀攀渀 氀甀砀甀爀礀⸀ഊ The great debate was whether it broke the fast. The apocryphal ਀瘀攀爀猀椀漀渀 椀猀 琀栀愀琀 瀀漀瀀攀 倀椀甀猀 嘀 爀甀氀攀搀 椀渀 ㄀㔀㘀㤀 琀栀愀琀 眀栀攀渀 洀愀搀攀 眀椀琀栀 眀愀琀攀爀 椀琀 搀椀搀 渀漀琀Ⰰ 愀渀搀 椀渀 ㄀㘀㘀㐀 䌀愀爀搀椀渀愀氀 䈀爀愀渀挀愀挀挀椀漀 愀昀昀椀爀洀攀搀 琀栀愀琀Ⰰ 氀椀欀攀 眀椀渀攀Ⰰ 椀琀ഊwas a drink and not food. There are tales of those so addicted to the ਀搀爀椀渀欀 琀栀愀琀 琀栀攀礀 栀愀搀 椀琀 戀爀漀甀最栀琀 琀漀 琀栀攀洀 搀甀爀椀渀最 搀椀瘀椀渀攀 猀攀爀瘀椀挀攀猀Ⰰ 眀栀椀挀栀ഊpredictably earned the wrath of the church. but the drink was not ਀挀漀渀搀攀洀渀攀搀Ⰰ 愀渀搀 戀攀挀愀洀攀 琀栀攀 戀爀攀愀欀昀愀猀琀ⴀ椀渀ⴀ戀攀搀 漀昀 琀栀攀 搀攀挀愀搀攀渀琀 渀漀戀椀氀椀琀礀⸀ഊ ਀伀吀䠀伀Ⰰ 琀栀攀 挀栀甀爀挀栀 瀀爀漀戀愀戀氀礀 搀椀搀 渀漀琀 愀瀀瀀爀攀挀椀愀琀攀 琀栀攀洀 氀漀甀渀最椀渀最 椀渀 戀攀搀ഊdrinking chocolate late into the morning before even thinking of ਀愀琀琀攀渀搀椀渀最 䴀愀猀猀⸀ ⠀刀攀洀攀洀戀攀爀 琀栀攀 洀攀搀椀攀瘀愀氀 挀漀渀搀攀洀渀愀琀椀漀渀 漀昀 戀攀搀猀椀搀攀 䴀愀猀猀 琀漀ഊallow breakfast in bed?) ਀ഊI think this also might be coming from the 18th century coffee vs. ਀挀栀漀挀漀氀愀琀攀 攀琀栀椀挀⸀  䌀漀昀昀攀攀 戀攀挀愀洀攀 琀栀攀 搀爀椀渀欀 漀昀 挀漀昀昀攀攀栀漀甀猀攀猀Ⰰ 洀攀爀挀栀愀渀琀猀ഊand workers. That caffeine boost replaced morning ale ad fueled the ਀椀渀搀甀猀琀爀椀漀甀猀 愀渀搀 琀栀攀 椀渀搀甀猀琀爀椀愀氀 爀攀瘀漀氀甀琀椀漀渀⸀  圀栀椀挀栀 搀椀搀 渀漀琀 愀瀀瀀爀攀挀椀愀琀攀ഊthe previously mentioned lounging decadent chocolate-drinkers. And see ਀眀栀漀 眀漀渀㼀  䄀洀攀爀椀挀愀 最甀氀瀀猀 搀漀眀渀 挀漀昀昀攀攀 攀愀挀栀 洀漀爀渀椀渀最 ⠀䤀 欀渀漀眀 䤀 搀漀⤀ 愀渀搀 栀漀琀ഊcocoa is for kids and the occasional winter indulgence. ਀ഊI can almost feel this cacao project turning into a research paper. Not ਀琀栀愀琀 礀漀甀✀搀 搀漀 愀渀礀琀栀椀渀最 琀漀 攀渀挀漀甀爀愀最攀 琀栀愀琀⸀  㨀倀ഊ ਀吀愀爀愀ഊ ਀ഊDate: Thu, 7 Apr 2005 09:14:06 -0700 ਀䘀爀漀洀㨀 攀氀椀猀愀戀攀琀琀愀 愀琀 欀氀漀琀稀⸀漀爀最ഊSubject: [Sca-cooks] Re: Sca-cooks Digest, Vol 23, Issue 15 ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀漀爀最ഊ ਀䈀爀漀欀攀渀 甀瀀 戀礀 挀漀洀洀攀渀琀猀⸀⸀⸀ഊ ਀㸀  䔀氀椀猀愀戀攀琀琀愀 洀攀渀琀椀漀渀攀搀㨀ഊ>> My chocolate research indicated that chocolate was available to ਀㸀㸀 攀瘀攀爀礀漀攀 ⠀渀漀琀ഊ>> just nobility) as a spice and drink before 1600, but in very limited ਀㸀㸀 愀爀攀愀猀⸀ഊ> ਀㸀 䠀洀洀洀⸀ ∀愀瘀愀椀氀愀戀氀攀 琀漀 攀瘀攀爀礀漀渀攀∀㼀 夀攀琀  ∀椀渀 瘀攀爀礀 氀椀洀椀琀攀搀 愀爀攀愀猀∀㼀 倀攀爀栀愀瀀猀ഊ> this depends upon how far down you go in the social ranks from ਀㸀 渀漀戀椀氀椀琀礀⸀ 䈀甀琀 猀椀渀挀攀 琀栀攀 挀栀挀漀氀愀琀攀 栀愀猀 琀漀 戀攀 椀洀瀀漀爀琀攀搀Ⰰ 䤀 眀漀渀搀攀爀 栀漀眀 椀琀猀ഊ> use could go deep across the social ranks and yet still be narrow ਀㸀 最攀漀最爀愀瀀栀椀挀愀氀氀礀⸀ 唀瀀漀渀 眀栀愀琀 愀爀攀 礀漀甀 戀愀猀椀渀最 礀漀甀爀 猀琀愀琀攀洀攀渀琀㼀ഊ ਀吀栀椀猀 椀猀 猀漀洀攀琀栀椀渀最 琀栀愀琀 愀氀眀愀礀猀 戀愀昀昀氀攀搀 洀攀⸀ 匀漀 漀渀攀 搀愀礀 猀漀洀攀 渀漀戀氀攀 匀瀀愀椀渀椀猀栀 瀀攀爀猀漀渀ഊwok up and there was hot chocolat in his cup? Someone has to import it, roast ਀椀琀Ⰰ 最爀椀渀搀 椀琀Ⰰ 瀀爀攀瀀愀爀攀 椀琀⸀⸀⸀椀琀✀猀 渀漀琀 琀栀愀琀 攀愀猀礀⸀ 䤀✀瘀攀 搀漀渀攀 椀琀⸀ 䤀琀✀猀 瀀愀爀琀 漀昀 洀礀ഊperiod chocolate class. It is time consuming and hard to grind cocao nibs, ਀攀猀瀀攀挀椀愀氀氀礀 戀礀 栀愀渀搀⸀ 䄀渀搀 琀攀渀 琀漀 瀀爀攀瀀愀爀攀 椀琀 椀渀琀漀 挀栀漀挀漀氀愀琀 琀愀欀攀猀 愀 氀漀琀 漀昀 攀昀昀漀爀琀ഊalso. There had to be servants who knew how to do this. Or specialists who were ਀琀爀愀椀渀攀搀 椀渀 瀀爀攀瀀愀爀椀渀最 挀栀漀挀漀氀愀琀⸀ഊ ਀䴀礀 琀栀攀漀爀礀 椀猀 琀栀愀琀 琀栀攀猀攀 瀀攀漀瀀氀攀 椀渀琀爀漀搀甀挀攀搀 椀渀琀漀 猀洀愀氀氀 挀漀洀洀甀渀椀琀椀攀猀⸀ 䰀椀欀攀 一甀渀猀ഊand the clergy. And possibly Jews. Two enclosed communities. ਀ഊ>> St. Esprit, the Jewish ghetto of Bayonne, France ਀㸀㸀 䈀爀愀氀椀稀椀愀渀 挀漀氀漀渀椀攀猀Ⰰ 戀漀琀栀 䘀爀攀渀挀栀 ⠀氀椀欀攀 刀攀挀椀昀攀Ⰰ ㄀㔀㔀　猀㼀⤀ 愀渀搀 倀漀爀琀攀最甀攀猀攀ഊ>> Mexico ਀ഊBralizian colonies, both French (like Recife, 1550s?) and Porteguse, AND ਀䴀攀砀椀挀漀ഊ ਀匀漀爀爀礀 昀漀爀 琀栀攀 挀漀渀昀甀猀椀漀渀猀Ⰰ 琀栀愀琀 眀愀猀 愀 氀椀猀琀⸀ 㨀⤀ഊ ਀㸀㸀 圀栀攀爀攀 䤀 栀愀瘀攀 渀漀琀 昀漀甀渀搀 愀渀礀 瀀爀漀漀昀 漀昀 瀀爀攀ⴀ㄀㘀　　 甀猀攀 漀昀 挀栀漀挀漀氀愀琀攀 椀渀ഊ>> Italy, there ਀㸀㸀 愀爀攀 栀椀猀琀漀爀礀 爀甀洀漀爀猀 琀栀愀琀 匀瀀愀渀椀猀栀 䨀攀眀猀 眀栀漀 洀漀瘀攀搀 琀漀 戀漀琀栀 䠀漀氀氀愀渀搀 愀渀搀 䤀琀愀氀礀ഊ>> brought the chocolate recpes with them, and that a chocolate bread-type cake ਀㸀㸀 洀椀最栀琀 栀愀瘀攀 攀砀椀猀琀攀搀 瀀爀攀ⴀ㄀㘀　　 椀渀 䤀琀愀氀礀⸀ഊ> ਀㸀 䤀渀琀攀爀攀猀琀椀渀最⸀ 䤀 琀栀漀甀最栀琀 猀甀挀栀 甀猀攀 眀漀甀氀搀 栀愀瘀攀 琀漀 眀愀椀琀 甀渀琀椀氀 琀栀攀ഊ> development of milk chocolate well out of period. Any idea if this ਀㸀 眀漀甀氀搀 栀愀瘀攀 戀攀攀渀 搀漀渀攀 戀礀 愀搀搀椀渀最 最爀漀甀渀搀 甀瀀 挀栀漀挀漀氀愀琀攀 渀椀戀猀 琀漀 琀栀攀ഊ> bread/cake or whether it was supposed to have been done by adding the ਀㸀 戀爀攀眀攀搀 挀栀漀挀漀氀愀琀攀 搀爀椀渀欀 琀漀 琀栀攀 戀爀攀愀搀⼀挀愀欀攀㼀 䤀琀 洀椀最栀琀 眀攀氀氀 戀攀 琀栀愀琀 漀渀攀 漀昀ഊ> these (or both?) techniques wouldn't work. ਀ഊSince it's historical rumor, I have no actual proof of this. My guess is that ਀琀栀攀礀 甀猀攀搀 挀栀漀挀漀氀愀琀攀 氀椀欀攀 猀瀀椀挀攀Ⰰ 最爀椀渀搀椀渀最 椀琀 氀椀欀攀 渀甀琀洀攀最 漀爀 栀愀稀攀氀渀甀琀 漀爀 漀琀栀攀爀ഊnuts, and adding into batters as a powder. I'm also assuming that it was not a ਀洀漀搀攀爀渀 挀栀漀挀漀氀愀琀攀 挀愀欀攀Ⰰ 戀甀琀 琀礀瀀攀 漀昀 猀瀀椀挀攀 挀愀欀攀 琀栀愀琀 栀愀猀 挀栀漀挀漀氀愀琀攀 愀猀 漀渀攀ഊingredient. It would have been so bitter I can't imagine anyone using it alone. ਀䴀愀礀戀攀 愀搀搀椀渀最 椀琀 眀椀琀栀 栀漀渀攀礀 愀渀搀 挀椀渀渀愀洀漀渀⸀ 䠀洀洀洀⸀⸀⸀栀漀渀攀礀 挀椀渀渀漀洀漀渀ഊchocolate bread. ਀ഊI have looked in the Florilegium before, but I think the article you mentioned ਀瀀漀猀琀ⴀ搀愀琀攀猀 洀礀 爀攀猀攀愀爀挀栀⸀ 吀栀愀渀欀猀 昀漀爀 琀栀攀 琀椀瀀ⴀ 䤀✀氀氀 氀漀漀欀 愀最愀椀渀⸀ഊ ਀㨀⤀ഊElisabetta ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㈀ 䨀甀氀 ㈀　　㔀 ㈀　㨀㔀㜀㨀　㘀 ⴀ　㐀　　ഊFrom: Johnna Holloway ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䌀栀漀挀漀氀愀琀攀⸀⸀⸀ഊTo: Cooks within the SCA ਀ഊlilinah at earthlink.net wrote: ਀㸀㸀 䄀氀礀猀 栀愀搀 洀攀渀琀椀漀渀攀搀㨀ഊ>> I am _really_ interested to see what "justin at dsd.camb.inme" has! ਀㸀ഊ> Alas, Justin's website is long gone... ਀㸀 䤀✀洀 渀漀琀 漀渀攀 漀昀 琀栀漀猀攀 瀀攀漀瀀氀攀 眀栀漀 挀愀渀✀琀 氀椀瘀攀 眀椀琀栀漀甀琀 挀栀漀挀漀氀愀琀攀 昀漀爀 愀ഊ> weekend, but i am curious... and all this took place in 1996, several ਀㸀 礀攀愀爀猀 戀攀昀漀爀攀 椀 樀漀椀渀攀搀 琀栀攀 匀䌀䄀⸀ഊ> Can anyone share these recipes or point me to the sources? ਀ഊYou can get there--- It just takes work and some luck. ਀ഊGo to the Wayback Machine ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀愀爀挀栀椀瘀攀⸀漀爀最⼀ഊ ਀吀栀攀渀 猀攀愀爀挀栀 琀栀椀猀ഊhttp://www.inmet.com/~justin/chocolate.txt ਀㰀栀琀琀瀀㨀⼀⼀眀眀眀⸀椀渀洀攀琀⸀挀漀洀⼀─㜀䔀樀甀猀琀椀渀⼀挀栀漀挀漀氀愀琀攀⸀琀砀琀㸀ഊ ਀愀渀搀 琀栀攀渀 挀栀漀漀猀攀 漀渀攀 漀昀 琀栀攀 ㄀㄀ 瀀愀最攀猀 椀渀 琀栀攀 愀爀挀栀椀瘀攀 琀栀愀琀ഊit lists. ਀ഊThe one from December 2000 lists this recipe given below. ਀ഊJohnnae ਀⠀愀渀漀琀栀攀爀 栀漀琀 搀愀礀 栀攀爀攀 琀漀搀愀礀⤀ഊ ਀ഊ[From "Chocolate: or, An Indian Drinke." London, 1652, by Capt. John ਀圀愀搀猀眀漀爀琀栀⸀ 䄀瀀瀀愀爀攀渀琀氀礀 愀 琀爀愀渀猀氀愀琀椀漀渀 漀昀 愀 戀漀漀欀 戀礀 䴀攀氀挀栀漀爀 搀攀 䰀愀爀愀Ⰰഊ"Physitian General for the Kingdome of Spaine", 1631.] ਀ഊ[pg. 15, middle] ਀ഊThe Receipt of him who wrote at Marchena, is this: Of ਀㰀椀㸀䌀愀挀愀漀猀㰀⼀椀㸀Ⰰ 㜀　　Ⰰ 漀昀 眀栀椀琀攀 匀甀最愀爀Ⰰ 漀渀攀 瀀漀甀渀搀 愀渀搀 愀 栀愀氀昀攀Ⰰ 䌀椀渀渀愀洀漀渀Ⰰഊ2. ounces; of long red pepper, 14, of Cloves, halfe an ounce: Three ਀䌀漀搀猀 漀昀 琀栀攀 䰀漀最眀漀漀搀 漀爀 䌀愀洀瀀攀挀栀攀 琀爀攀攀㬀 漀爀 椀渀 猀琀攀愀搀攀 漀昀 琀栀愀琀Ⰰ 琀栀攀 眀攀椀最栀琀ഊof 2 Reals, or a shilling of Anniseeds; as much of Agiote, as ਀眀椀氀氀 最椀瘀攀 椀琀 琀栀攀 挀漀氀漀甀爀Ⰰ 眀栀椀挀栀 椀猀 愀戀漀甀琀 琀栀攀 焀甀愀渀琀椀琀礀 漀昀 愀ഊHasellnut. Some put in Almons, kernells of Nuts, and ਀伀爀攀渀最攀ⴀ昀氀漀眀攀爀ⴀ眀愀琀攀爀⸀ഊ ਀䌀漀渀挀攀爀渀椀渀最 琀栀椀猀 刀攀挀攀椀瀀琀 䤀 猀栀愀氀氀 昀椀爀猀琀 猀愀礀Ⰰ 吀栀椀猀 猀栀漀漀攀 眀椀氀氀 渀漀琀 昀椀琀ഊevery foote; but for those, who have diseases, or are inclining to ਀戀攀 椀渀昀椀爀洀攀Ⰰ 礀漀甀 洀愀礀 攀椀琀栀攀爀 愀搀搀攀Ⰰ 漀爀 琀愀欀攀 愀眀愀礀Ⰰ 愀挀挀漀爀搀椀渀最 琀漀 琀栀攀 渀攀挀攀猀猀椀琀礀Ⰰഊand temperature of every one: and I hold it not amisse, that Sugar ਀戀攀 瀀甀琀 椀渀琀漀 椀琀Ⰰ 眀栀攀渀 椀琀 椀猀 搀爀甀渀欀攀Ⰰ 猀漀 琀栀愀琀 椀琀 戀攀 愀挀挀漀爀搀椀渀最 琀漀 琀栀攀ഊquantity I shall hereafter set downe. And sometimes they make ਀吀愀戀氀攀琀猀 漀昀 琀栀攀 匀甀最愀爀Ⰰ 愀渀搀 琀栀攀 㰀椀㸀䌀栀漀挀漀氀愀琀攀㰀⼀椀㸀 琀漀最攀琀栀攀爀㨀 眀栀椀挀栀 琀栀攀礀 搀漀攀ഊonely to please the Pallats, as the Dames of Mexico do use it; and ਀琀栀攀礀 愀爀攀 琀栀攀爀攀 猀漀氀搀 椀渀 猀栀漀瀀猀Ⰰ 愀渀搀 愀爀攀 挀漀渀昀攀挀琀攀搀 愀渀搀 攀愀琀攀渀 氀椀欀攀 漀琀栀攀爀ഊsweet-meats. ਀ഊ[This paragraph, and subsequent, go into a long discourse on the ਀洀攀搀椀挀椀渀愀氀 焀甀愀氀椀琀椀攀猀 漀昀 琀栀攀 瘀愀爀椀漀甀猀 椀渀最爀攀搀椀攀渀琀猀⸀ 一漀琀攀Ⰰ 栀漀眀攀瘀攀爀Ⰰ 琀栀椀猀ഊlast bit -- it seems to indicate that, contrary to usual reports ਀⠀愀渀搀 洀礀 漀眀渀 瀀爀椀漀爀 戀攀氀椀攀昀⤀Ⰰ 挀栀漀挀漀氀愀琀攀 ⨀眀愀猀⨀ 挀漀渀猀甀洀攀搀 椀渀ഊsolid form, not just as hot chocolate.] ਀ഊ ਀嬀瀀最⸀ ㈀㔀Ⰰ 戀漀琀琀漀洀崀ഊ ਀嬀䄀昀琀攀爀 愀 氀漀渀最 搀椀最爀攀猀猀椀漀渀Ⰰ 琀栀攀 昀漀氀氀漀眀椀渀最 琀椀搀戀椀琀㨀崀ഊ ਀㸀 䘀爀漀洀 眀栀攀渀挀攀 䤀 最愀琀栀攀爀Ⰰ 琀栀愀琀 椀琀 椀猀 戀攀琀琀攀爀 琀漀 甀猀攀 㰀椀㸀䌀栀漀挀漀氀愀琀攀㰀⼀椀㸀Ⰰ 愀昀琀攀爀ഊit hath beene made some time, a Moneth at the least. I believe this time ਀琀漀 戀攀 渀攀挀攀猀猀愀爀礀Ⰰ 昀漀爀 戀爀攀愀欀椀渀最 琀栀攀 挀漀渀琀爀愀爀礀 焀甀愀氀椀琀椀攀猀 漀昀 琀栀攀 猀攀瘀攀爀愀氀氀ഊIngredients, and to bring the Drinke to a moderate temper. ਀ഊ ਀嬀瀀最⸀ ㈀㠀Ⰰ 洀椀搀搀氀攀崀ഊ ਀㰀栀㈀㸀吀栀攀 吀栀椀爀搀 倀漀椀渀琀⸀㰀⼀栀㈀㸀ഊ ਀䠀愀瘀椀渀最 琀爀攀愀琀攀搀 椀渀 琀栀攀 昀椀爀猀琀 瀀漀礀渀琀 漀昀 琀栀攀 搀攀昀椀渀椀琀椀漀渀 漀昀 㰀椀㸀䌀栀漀挀漀氀愀琀攀㰀⼀椀㸀Ⰰഊthe quality of the Cacao, and of the other Ingredients; and in the ਀猀攀挀漀渀搀 倀漀椀渀琀Ⰰ 漀昀 琀栀攀 䌀漀洀瀀氀攀砀椀漀渀Ⰰ 眀栀椀挀栀 爀攀猀甀氀琀猀 昀爀漀洀 琀栀攀 洀椀砀琀甀爀攀 漀昀 琀栀攀洀㬀ഊThere remaines now in the third poynt, to shew the way how to mingle ਀琀栀攀洀㨀 䄀渀搀 昀椀爀猀琀 䤀 眀椀氀氀 戀爀椀渀最 琀栀攀 戀攀猀琀 刀攀挀攀椀瀀琀Ⰰ 愀渀搀 琀栀攀 洀漀猀琀 琀漀 琀栀攀ഊpurpose, that I could find out; although it be true which I have said, ਀琀栀愀琀 漀渀攀 刀攀挀攀椀瀀琀 挀愀渀渀漀琀 戀攀 最椀瘀攀渀Ⰰ 眀栀椀挀栀 猀栀愀氀氀 戀攀 瀀爀漀瀀攀爀 昀漀爀 愀氀氀㬀 琀栀愀琀ഊis to be understood of those, who are sick; for those that are strong, ਀愀渀搀 椀渀 栀攀愀氀琀栀Ⰰ 琀栀椀猀 洀愀礀 猀攀爀瘀攀㨀 愀渀搀 昀漀爀 琀栀攀 漀琀栀攀爀 ⠀愀猀 䤀 栀愀瘀攀 猀愀椀搀 椀渀 琀栀攀ഊconclusion of the first Poynt) every one may make choyse of the ਀䤀渀最爀攀搀椀攀渀琀猀Ⰰ 愀猀 琀栀攀礀 洀愀礀 戀攀 甀猀攀昀甀氀氀Ⰰ 琀漀 琀栀椀猀Ⰰ 漀爀 琀栀愀琀 瀀愀爀琀 漀昀 栀椀猀ഊbody. ਀ഊ

The Receipt is this

਀ഊTo every 100. Cacaos, you must put two cods of the [sidenote: ਀䌀栀椀氀攀猀崀 氀漀渀最 爀攀搀 倀攀瀀瀀攀爀Ⰰ 漀昀 眀栀椀挀栀 䤀 栀愀瘀攀 猀瀀漀欀攀渀 戀攀昀漀爀攀Ⰰ 愀渀搀 愀爀攀 挀愀氀氀攀搀ഊin the Indian Tongue, Chilparlagua; and in stead of those ਀漀昀 琀栀攀 㰀椀㸀䤀渀搀椀攀猀㰀⼀椀㸀Ⰰ 礀漀甀 洀愀礀 琀愀欀攀 琀栀漀猀攀 漀昀 㰀椀㸀匀瀀愀椀渀攀㰀⼀椀㸀 眀栀椀挀栀 愀爀攀ഊbroadest, & least hot. One handfull of Annisseed Orejuelas, ਀眀栀椀挀栀 愀爀攀 漀琀栀攀爀眀椀猀攀 挀愀氀氀攀搀 㰀椀㸀嘀椀渀愀挀愀砀氀椀搀漀猀㰀⼀椀㸀㨀 愀渀搀 琀眀漀 漀昀 琀栀攀ഊflowers, called Mechasuchil, if the Belly be bound. But in ਀猀琀攀愀搀 漀昀 琀栀椀猀Ⰰ 椀渀 㰀椀㸀匀瀀愀椀渀攀㰀⼀椀㸀Ⰰ 眀攀 瀀甀琀 椀渀 猀椀砀 刀漀猀攀猀 漀昀  ഊAlexandria ਀戀攀愀琀 琀漀 倀漀眀搀攀爀㨀 伀渀攀 䌀漀搀 漀昀 㰀椀㸀䌀愀洀瀀攀挀栀攀㰀⼀椀㸀Ⰰ 漀爀 䰀漀最眀漀漀搀㨀 吀眀漀 䐀爀愀洀猀 漀昀ഊCinamon; Almons, and [Masle?]-Nuts, of each one Dozen: Of white Sugar, ਀栀愀氀昀攀 愀 瀀漀甀渀搀㨀 伀昀 㰀椀㸀䄀挀栀椀漀琀攀㰀⼀椀㸀 攀渀漀甀最栀 琀漀 最椀瘀攀 椀琀 琀栀攀 挀漀氀漀甀爀⸀ 䄀渀搀 椀昀ഊyou cannot have those things, which come from the Indies, you ਀洀愀礀 洀愀欀攀 椀琀 眀椀琀栀 琀栀攀 爀攀猀琀⸀ഊ ਀㰀栀㌀㸀吀栀攀 眀愀礀 漀昀 䌀漀洀瀀漀甀渀搀椀渀最㰀⼀栀㌀㸀ഊ ਀吀栀攀 㰀椀㸀䌀愀挀愀漀㰀椀㸀Ⰰ 愀渀搀 琀栀攀 漀琀栀攀爀 䤀渀最爀攀搀椀攀渀琀猀 洀甀猀琀 戀攀 戀攀愀琀攀渀 椀渀 愀 䴀漀爀琀攀爀ഊof Stone, or ground upon a broad stone, which the Indians call ਀㰀椀㸀䴀攀琀愀琀攀㰀⼀椀㸀Ⰰ 愀渀搀 椀猀 漀渀攀氀礀 洀愀搀攀 昀漀爀 琀栀愀琀 甀猀攀㨀 䈀甀琀 琀栀攀 昀椀爀猀琀 琀栀椀渀最 琀栀愀琀ഊis to be done, is to dry the Ingredients, all except the Achiote, ਀眀椀琀栀 挀愀爀攀 琀栀愀琀 琀栀攀礀 洀愀礀 戀攀 戀攀愀琀攀渀 琀漀 瀀漀眀搀攀爀Ⰰ 欀攀攀瀀椀渀最 琀栀攀洀 猀琀椀氀氀 椀渀ഊstirring, that they be not burnt, or become black; and if they be ਀漀瘀攀爀ⴀ搀爀椀攀搀Ⰰ 琀栀攀礀 眀椀氀氀 戀攀 戀椀琀琀攀爀Ⰰ 愀渀搀 氀漀猀攀 琀栀攀椀爀 瘀攀爀琀甀攀⸀ 吀栀攀 䌀椀渀愀洀漀渀Ⰰഊand the long red Pepper are to be first beaten, with the Annisseed; and ਀琀栀攀渀 戀攀愀琀攀 琀栀攀 䌀愀挀愀漀Ⰰ 眀栀椀挀栀 礀漀甀 洀甀猀琀 戀攀愀琀攀 戀礀 愀 氀椀琀琀氀攀 愀渀搀 氀椀琀琀氀攀Ⰰ 琀椀氀氀ഊit be all powdred; and sometimes turne it round in the beating, that ਀椀琀 洀愀礀 洀椀砀攀 琀栀攀 戀攀琀琀攀爀㨀 䄀渀搀 攀瘀攀爀礀 漀渀攀 漀昀 琀栀攀猀攀 䤀渀最爀攀搀椀攀渀琀猀Ⰰ 洀甀猀琀 戀攀ഊbeaten by it selfe, and then put all the Ingredients into the Vessell, ਀眀栀攀爀攀 琀栀攀 䌀愀挀愀漀 椀猀㬀 眀栀椀挀栀 礀漀甀 洀甀猀琀 猀琀椀爀爀攀 琀漀最攀琀栀攀爀 眀椀琀栀 愀 猀瀀漀漀渀攀㬀 愀渀搀ഊthen take out that Paste, and put it into the Morter, under which you ਀洀甀猀琀 氀愀礀 愀 氀椀琀琀氀攀 昀椀爀攀Ⰰ 愀昀琀攀爀 琀栀攀 㰀椀㸀䌀漀渀昀攀挀琀椀漀渀㰀⼀椀㸀 椀猀 洀愀搀攀⸀ 䈀甀琀 礀漀甀ഊmust be very carefull, not to put more fire, than will warme it, that ਀琀栀攀 甀渀挀琀甀漀甀猀 瀀愀爀琀 搀漀攀 渀漀琀 搀爀礀 愀眀愀礀⸀ 䄀渀搀 礀漀甀 洀甀猀琀 愀氀猀漀 琀愀欀攀 挀愀爀攀Ⰰ 琀漀 瀀甀琀ഊin the Achiote in the beating; that it may the better take the colour. ਀夀漀甀 洀甀猀琀 匀攀愀爀猀攀 愀氀氀 琀栀攀 䤀渀最爀攀搀椀攀渀琀猀Ⰰ 戀甀琀 漀渀攀氀礀 琀栀攀 㰀椀㸀䌀愀挀愀漀㰀⼀椀㸀㬀 愀渀搀 椀昀ഊyou take the shell from the Cacao, it is the better; and when you ਀猀栀愀氀氀 昀椀渀搀 椀琀 琀漀 戀攀 眀攀氀氀 戀攀愀琀攀渀Ⰰ ☀ 椀渀挀漀爀瀀漀爀愀琀攀搀 ⠀眀栀椀挀栀 礀漀甀 猀栀愀氀氀 欀渀漀眀ഊby the shortness of it) then with a spoone take up some of the Paste, ਀眀栀椀挀栀 眀椀氀氀 戀攀 愀氀洀漀猀琀 氀椀焀甀椀搀㬀 愀渀搀 猀漀 攀椀琀栀攀爀 洀愀欀攀 椀琀 椀渀琀漀 吀愀戀氀攀琀猀㬀 漀爀 瀀甀琀ഊit into Boxes; and when it is cold it will be hard. To make the Tablets, ਀礀漀甀 洀甀猀琀 瀀甀琀 愀 猀瀀漀漀渀昀甀氀氀 漀昀 琀栀攀 倀愀猀琀攀 甀瀀漀渀 愀 瀀椀攀挀攀 漀昀 瀀愀瀀攀爀Ⰰ 琀栀攀ഊIndians put it upon the leaf of a Plantentree, where ਀戀攀椀渀最 瀀甀琀 椀渀琀漀 琀栀攀 猀栀愀搀攀Ⰰ 椀琀 最爀漀眀攀猀 栀愀爀搀㬀 愀渀搀 琀栀攀渀 戀漀眀椀渀最 琀栀攀 瀀愀瀀攀爀Ⰰഊthe Tablet falls off, by reason of the fatnesse of the paste. But if ਀礀漀甀 瀀甀琀 椀琀 椀渀琀漀 愀渀礀 琀栀椀渀最 漀昀 攀愀爀琀栀Ⰰ 漀爀 眀漀漀搀Ⰰ 椀琀 猀琀椀挀欀猀 昀愀猀琀Ⰰ 愀渀搀 眀椀氀氀ഊnot come off, but with scraping, or breaking. In the Indies they ਀琀愀欀攀 椀琀 琀眀漀 猀攀瘀攀爀愀氀氀 眀愀椀攀猀㨀 吀栀攀 漀渀攀Ⰰ 戀攀椀渀最 琀栀攀 挀漀洀洀漀渀 眀愀礀Ⰰ 椀猀 琀漀 琀愀欀攀ഊit hot, with Atolle, which was the Drinke of Ancient Indians ਀⠀琀栀攀 㰀椀㸀䤀渀搀椀愀渀猀㰀⼀椀㸀 挀愀氀氀 㰀椀㸀䄀琀漀氀氀攀㰀⼀椀㸀 瀀愀瀀瀀攀Ⰰ 洀愀搀攀 漀昀 琀栀攀 昀氀漀眀攀爀 漀昀ഊMaiz, and so they mingle it with the Chocolate, and that ਀琀栀攀 㰀椀㸀䄀琀漀氀氀攀㰀⼀椀㸀 洀愀礀 戀攀 洀漀爀攀 眀栀漀氀猀漀洀攀Ⰰ 琀栀攀礀 琀愀欀攀 漀昀昀 琀栀攀 䠀甀猀欀猀 漀昀 琀栀攀ഊMaiz, which is windy, and melancholy; and so there remaines ਀漀渀攀氀礀 琀栀攀 戀攀猀琀 愀渀搀 洀漀猀琀 猀甀戀猀琀愀渀琀椀愀氀氀 瀀愀爀琀⸀⤀ 一漀眀Ⰰ 琀漀 爀攀琀甀爀渀攀 琀漀 琀栀攀 洀愀琀琀攀爀ⰀഊI say, that the other Moderne drinke, which the Spaniards use so much, ਀椀猀 漀昀 琀眀漀 猀漀爀琀攀猀⸀ 吀栀攀 漀渀攀 椀猀Ⰰ 琀栀愀琀 琀栀攀 㰀椀㸀䌀栀漀挀漀氀愀琀攀㰀⼀椀㸀Ⰰ 戀攀椀渀最ഊdissolved with cold water, & the scumme taken off, and put into another ਀嘀攀猀猀攀氀氀Ⰰ 琀栀攀 爀攀洀愀椀渀搀攀爀 椀猀 瀀甀琀 甀瀀漀渀 琀栀攀 昀椀爀攀Ⰰ 眀椀琀栀 匀甀最愀爀㬀 愀渀搀 眀栀攀渀 椀琀 椀猀ഊwarme, then powre it upon the Scumme you tooke off before, and so drinke ਀椀琀⸀ 吀栀攀 漀琀栀攀爀 椀猀 琀漀 眀愀爀洀攀 琀栀攀 眀愀琀攀爀㬀 愀渀搀 琀栀攀渀Ⰰ 眀栀攀渀 礀漀甀 栀愀瘀攀 瀀甀琀 椀琀 椀渀琀漀ഊa pot, or dish, as much Chocolate as you thinke fit, put in a ਀氀椀琀琀氀攀 漀昀 琀栀攀 眀愀爀洀攀 眀愀琀攀爀Ⰰ 愀渀搀 琀栀攀渀 最爀椀渀搀攀 椀琀 眀攀氀氀 眀椀琀栀 琀栀攀 洀漀氀椀渀攀琀㬀ഊand when it is well ground, put the rest of the warme water to it; and ਀猀漀 搀爀椀渀欀攀 椀琀 眀椀琀栀 匀甀最愀爀⸀ഊ ਀䈀攀猀椀搀攀猀 琀栀攀猀攀 昀漀爀洀攀爀 眀愀礀攀猀Ⰰ 琀栀攀爀攀 椀猀 漀渀攀 漀琀栀攀爀 眀愀礀㬀 眀栀椀挀栀 椀猀Ⰰ 瀀甀琀 琀栀攀ഊChocolate into a pipkin, with a little water; and let it boyle ਀眀攀氀氀Ⰰ 琀椀氀氀 椀琀 戀攀 搀椀猀猀漀氀瘀攀搀㬀 愀渀搀 琀栀攀渀 瀀甀琀 椀渀 猀甀昀昀椀挀椀攀渀琀 眀愀琀攀爀 愀渀搀 匀甀最愀爀Ⰰഊaccording to the quantity of the Chocolate; and then boyle it ਀愀最愀椀渀攀Ⰰ 甀渀琀椀氀氀 琀栀攀爀攀 挀漀洀攀猀 愀渀 漀礀氀礀 猀挀甀洀洀攀 甀瀀漀渀 椀琀㬀 愀渀搀 琀栀攀渀 搀爀椀渀欀攀 椀琀⸀ഊBut if you put too much fire, it will runne over, and spoyle. But, in ਀洀礀 漀瀀椀渀椀漀渀Ⰰ 琀栀椀猀 氀愀猀琀 眀愀礀 椀猀 渀漀琀 猀漀 眀栀漀氀猀漀洀攀Ⰰ 琀栀漀甀最栀琀 椀琀 瀀氀攀愀猀攀琀栀 琀栀攀ഊpallate better; because, when the Oily is divided from the earthy ਀瀀愀爀琀Ⰰ 眀栀椀挀栀 爀攀洀愀椀渀攀猀 愀琀 琀栀攀 戀漀琀琀漀洀攀Ⰰ 椀琀 挀愀甀猀攀琀栀 䴀攀氀愀渀挀栀漀氀礀㬀 愀渀搀 琀栀攀ഊoily part loosens the stomacke, and takes away the appetite: There is ਀愀渀漀琀栀攀爀 眀愀礀 琀漀 搀爀椀渀欀 㰀椀㸀䌀栀漀挀漀氀愀琀攀㰀⼀椀㸀Ⰰ 眀栀椀挀栀 椀猀 挀漀氀搀㬀 愀渀搀 椀琀 琀愀欀攀猀 椀琀猀ഊname from the principall Ingredient, and is called Cacao; which ਀琀栀攀礀 甀猀攀 愀琀 昀攀愀猀琀猀Ⰰ 琀漀 爀攀昀爀攀猀栀 琀栀攀洀猀攀氀瘀攀猀㬀 愀渀搀 椀琀 椀猀 洀愀搀攀 愀昀琀攀爀 琀栀椀猀ഊmanner. The Chocolate being dissolved in water with the ਀㰀椀㸀䴀漀氀椀渀攀琀㰀⼀椀㸀Ⰰ 琀愀欀攀 漀昀昀 琀栀攀 猀挀甀洀洀攀 漀爀 挀爀愀猀猀礀 瀀愀爀琀Ⰰ 眀栀椀挀栀 爀椀猀攀琀栀 椀渀ഊgreater quantity, when the Cacao is older, and more ਀瀀甀琀爀椀昀椀攀搀⸀ 吀栀攀 猀挀甀洀洀攀 椀猀 氀愀椀搀 愀猀椀搀攀 戀礀 椀琀 猀攀氀昀攀 椀渀 愀 氀椀琀琀氀攀 搀椀猀栀㬀ഊand then put sugar into the part, from whence you tooke the scumme; ਀愀渀搀 瀀漀眀爀攀 椀琀 昀爀漀洀 漀渀 栀椀最栀 椀渀琀漀 琀栀攀 猀挀甀洀洀攀㬀 愀渀搀 猀漀 搀爀椀渀欀 椀琀 挀漀氀搀⸀ 䄀渀搀ഊthis drink is so cold, that it agreeth not with all mens stomacks; for ਀戀礀 攀砀瀀攀爀椀攀渀挀攀 眀攀 昀椀渀搀 琀栀攀 栀甀爀琀 椀琀 搀漀琀栀Ⰰ 戀礀 挀愀甀猀椀渀最 瀀愀椀渀攀猀 椀渀 琀栀攀ഊstomacke, and especially to Women. I could deliver the reason of it; ਀戀甀琀 䤀 愀瘀漀椀搀 椀琀Ⰰ 戀攀挀愀甀猀攀 䤀 眀椀氀氀 渀漀琀 戀攀 琀攀搀椀漀甀猀Ⰰ 猀漀洀攀 甀猀攀 椀琀Ⰰ ☀挀⸀ഊ ਀吀栀攀爀攀 椀猀 愀渀漀琀栀攀爀 眀愀礀 琀漀 搀爀椀渀欀攀 椀琀 挀漀氀搀Ⰰ 眀栀椀挀栀 椀猀 挀愀氀氀攀搀 㰀椀㸀䌀愀挀愀漀ഊPenoli; and it is done, by adding to the same Chocolate ਀⠀栀愀瘀椀渀最 洀愀搀攀 琀栀攀 㰀椀㸀䌀漀渀昀攀挀琀椀漀渀㰀⼀椀㸀Ⰰ 愀猀 椀猀 戀攀昀漀爀攀 猀攀琀 搀漀眀渀攀⤀ 猀漀 洀甀挀栀ഊMaiz, dryed, and well ground, and taken from the Huske, and ਀琀栀攀渀 眀攀氀氀 洀椀渀最氀攀搀 椀渀 琀栀攀 䴀漀爀琀攀爀Ⰰ 眀椀琀栀 琀栀攀 㰀椀㸀䌀栀漀挀漀氀愀琀攀㰀⼀椀㸀Ⰰ 椀琀 昀愀氀氀猀ഊall into flowre, or dust: & so these things being mingled, as is ਀猀愀椀搀 戀攀昀漀爀攀Ⰰ 琀栀攀爀攀 爀椀猀攀琀栀 琀栀攀 匀挀甀洀㬀 愀渀搀 猀漀 礀漀甀 琀愀欀攀 愀渀搀 搀爀椀渀欀 椀琀Ⰰഊas before. ਀ഊThere is another way, which is a shorter and quicker way of making ਀椀琀Ⰰ 昀漀爀 洀攀渀 漀昀 戀甀猀椀渀攀猀猀攀Ⰰ 眀栀漀 挀愀渀渀漀琀 猀琀愀礀 氀漀渀最 愀戀漀甀琀 椀琀㬀 愀渀搀 椀琀 椀猀ഊmore wholsome; and it is that, which I use. That is, first to set ਀猀漀洀攀 眀愀琀攀爀 琀漀 眀愀爀洀㬀 愀渀搀 眀栀椀氀攀 椀琀 眀愀爀洀猀Ⰰ 礀漀甀 琀栀爀漀眀 愀 吀愀戀氀攀琀Ⰰ 漀爀 猀漀洀攀ഊChocolate, scraped, and mingled with sugar, into a little ਀䌀甀瀀㬀 愀渀搀 眀栀攀渀 琀栀攀 眀愀琀攀爀 椀猀 栀漀琀Ⰰ 礀漀甀 瀀漀眀爀攀 琀栀攀 眀愀琀攀爀 琀漀 琀栀攀ഊChocolate, and then dissolve it with the Molinet; and ਀琀栀攀渀Ⰰ 眀椀琀栀漀甀琀 琀愀欀椀渀最 漀昀昀 琀栀攀 猀挀甀洀Ⰰ 搀爀椀渀欀 椀琀 愀猀 椀猀 戀攀昀漀爀攀 搀椀爀攀挀琀攀搀⸀ഊ ਀ഊ[The Fourth Point follows, entirely on the subject of medicine. ਀吀栀椀猀 挀漀渀挀氀甀搀攀猀 琀栀攀 洀愀椀渀 戀漀搀礀 漀昀 琀栀攀 琀爀攀愀琀椀猀攀Ⰰ 戀甀琀 椀琀 椀猀 昀漀氀氀漀眀攀搀ഊby two more sections. I suspect that these were added by the ਀琀爀愀渀猀氀愀琀漀爀Ⰰ 戀甀琀 愀洀 渀漀琀 挀攀爀琀愀椀渀⸀崀ഊ ਀㰀栀㈀㸀䠀漀眀 琀漀 洀愀欀攀 甀猀攀 漀昀 琀栀攀 㰀椀㸀䌀栀漀挀漀氀愀琀攀㰀⼀椀㸀Ⰰ 琀漀 戀攀 琀愀欀攀渀 愀猀 愀ഊdrinke, exceeding cordiall for the comfort of the healthfull, and ਀愀氀猀漀 昀漀爀 琀栀漀猀攀 椀渀 眀攀愀欀渀攀猀猀攀 愀渀搀 䌀漀渀猀甀洀瀀琀椀漀渀猀Ⰰ 琀漀 戀攀 搀椀猀猀漀氀瘀攀搀 椀渀ഊMilke or Water. ਀ഊ[Note that the ensuing is primarily in italics; for ease of reading, ਀䤀 愀洀 爀攀渀搀攀爀椀渀最 椀琀 洀漀爀攀 挀漀渀瘀攀渀琀椀漀渀愀氀氀礀崀ഊ ਀䤀昀 礀漀甀 瀀氀攀愀猀攀 琀漀 琀愀欀攀 椀琀 椀渀 洀椀氀欀攀Ⰰ 琀漀 愀 焀甀愀爀琀Ⰰ 琀栀爀攀攀 漀甀渀挀攀猀 漀昀ഊChocolate will be sufficient: Scrape your Chocolate ਀瘀攀爀礀 昀椀渀攀Ⰰ 瀀甀琀 椀琀 椀渀琀漀 礀漀甀爀 洀椀氀欀攀 眀栀攀渀 椀琀 戀漀椀氀攀猀Ⰰ 眀漀爀欀 椀琀 瘀攀爀礀ഊwell with the Spanish Instrument called Molenillo ਀戀攀琀眀攀攀渀 礀漀甀爀 栀愀渀搀猀㨀 眀栀椀挀栀 䤀渀猀琀爀甀洀攀渀琀 洀甀猀琀 戀攀 漀昀 眀漀漀搀Ⰰ 眀椀琀栀 愀 爀漀甀渀搀ഊknob made very round, and cut ragged, that as you turne it in your ਀栀愀渀搀猀Ⰰ 琀栀攀 洀椀氀欀攀 洀愀礀 昀爀漀琀栀 愀渀搀 搀椀猀猀漀氀瘀攀 琀栀攀 㰀椀㸀䌀栀漀挀漀氀愀琀攀㰀⼀椀㸀 琀栀攀ഊbetter: then set the milke on the fire againe, untill it be ready ਀琀漀 戀漀礀氀攀㨀 栀愀瘀椀渀最 琀栀攀 礀攀氀欀攀 漀昀 琀眀漀 攀最最猀 眀攀氀氀 戀攀愀琀攀渀 眀椀琀栀 猀漀洀攀 漀昀ഊthe hot milke; then put your eggs into the milke, and Chocolate ਀愀渀搀 㰀椀㸀匀甀最愀爀㰀⼀椀㸀Ⰰ 愀猀 洀甀挀栀 愀猀 礀漀甀 氀椀欀攀 昀漀爀 礀漀甀爀 琀愀猀琀攀Ⰰ 愀渀搀 眀漀爀欀攀 愀氀氀ഊtogether with the Molenillo, and thus drinke a good draught: ਀漀爀 椀昀 礀漀甀 瀀氀攀愀猀攀 礀漀甀 洀愀礀 猀氀椀挀攀 愀 氀椀琀琀氀攀 䴀愀渀挀栀攀琀 椀渀琀漀 愀 搀椀猀栀Ⰰ 愀渀搀 猀漀ഊeate it for a breakfast: you may if you please make your ਀㰀椀㸀䌀栀漀挀漀氀愀琀攀㰀⼀椀㸀 眀椀琀栀 圀愀琀攀爀 愀渀搀 匀甀最愀爀Ⰰ 眀漀爀欀椀渀最 椀琀 愀昀琀攀爀 琀栀攀 猀愀洀攀ഊorder with your Molenillo, which for some weake stomacks ਀洀愀礀 挀栀愀渀挀攀 琀漀 戀攀 戀攀琀琀攀爀 氀椀欀攀搀⸀ 䄀渀搀 洀愀渀礀 琀栀攀爀攀 戀攀 琀栀愀琀 戀攀愀琀 䄀氀洀漀渀搀猀Ⰰഊand strayne them into the water it is boyled, and wrought with the ਀㰀椀㸀䌀栀漀挀漀氀愀琀攀㰀⼀椀㸀 愀渀搀 匀甀最愀爀㨀 漀琀栀攀爀猀 氀椀欀攀 琀漀 瀀甀琀 琀栀攀 礀攀氀欀攀猀 漀昀 攀最最猀ഊas before in the milke, and ever sweeten it with Sugar to your taste: ਀䤀昀 礀漀甀 搀爀椀渀欀攀 愀 最漀漀搀 搀爀愀甀最栀琀 漀昀 琀栀椀猀 椀渀 愀 洀漀爀渀椀渀最Ⰰ 礀漀甀 洀愀礀 琀爀愀瘀攀氀氀ഊall the day without any other thing, this is so Substantiall and ਀䌀漀爀搀椀愀氀氀⸀ഊ ਀㰀栀㈀㸀吀栀攀 洀愀渀渀攀爀 漀昀 洀愀欀椀渀最 㰀椀㸀䌀栀漀挀漀氀愀琀攀㰀⼀椀㸀㰀⼀栀㈀㸀ഊ ਀匀攀琀 愀 倀漀琀 漀昀 䌀漀渀搀甀椀琀 圀愀琀攀爀 漀瘀攀爀 琀栀攀 昀椀爀攀 甀渀琀椀氀氀 椀琀 戀漀椀氀攀猀Ⰰ 琀栀攀渀 琀漀ഊevery person that is to drink, put an ounce of Chocolate, ਀眀椀琀栀 愀猀 洀甀挀栀 匀甀最愀爀 椀渀琀漀 愀渀漀琀栀攀爀 倀漀琀㬀 眀栀攀爀攀椀渀 礀漀甀 洀甀猀琀 瀀漀甀爀攀 愀ഊpint of the said boiling Water, and therein mingle the Chocolate ਀愀渀搀 琀栀攀 匀甀最愀爀Ⰰ 眀椀琀栀 琀栀攀 椀渀猀琀爀甀洀攀渀琀 挀愀氀氀攀搀 㰀椀㸀䔀氀 䴀漀氀椀渀椀氀氀漀㰀⼀漀㸀Ⰰ 甀渀琀椀氀氀ഊit be thoroughly incorporated: which done, poure in as many halfe ਀瀀椀渀琀猀 漀昀 琀栀攀 猀愀椀搀 圀愀琀攀爀 愀猀 琀栀攀爀攀 戀攀 漀甀渀挀攀猀 漀昀 㰀椀㸀䌀栀漀挀漀氀愀琀攀㰀⼀椀㸀Ⰰ 愀渀搀ഊif you please, you may put in one or two yelks of fresh Eggs, which ਀洀甀猀琀 戀攀 戀攀愀琀攀渀 甀渀琀椀氀氀 琀栀攀礀 昀爀漀琀栀 瘀攀爀礀 洀甀挀栀㬀 琀栀攀 栀漀琀琀攀爀 椀琀 椀猀 搀爀甀渀欀攀Ⰰഊthe better it is, being cold it may doe harme. You may likewise put ਀椀渀 愀 猀氀椀挀攀 漀昀 眀栀椀琀攀 戀爀攀搀 漀爀 䈀椀猀焀甀攀琀Ⰰ 愀渀搀 攀愀琀攀 琀栀愀琀 眀椀琀栀 琀栀攀ഊChocolate. The newer and fresher made it is, the more benefit ਀礀漀甀 猀栀愀氀氀 昀椀渀搀猀 戀礀 椀琀㬀 琀栀愀琀 眀栀椀挀栀 挀漀洀攀猀 昀爀漀洀 昀漀爀爀攀椀最渀攀 瀀愀爀琀猀Ⰰ 愀渀搀ഊis stale, is not so good as that which is made here. ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㈀㌀ 䨀甀氀 ㈀　　㔀 　㜀㨀　㔀㨀㔀　 ⴀ　㐀　　ഊFrom: "Elise Fleming" ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀㨀 䌀栀漀挀漀氀愀琀攀ഊTo: "sca-cooks at ansteorra.org" ਀ഊGreetings! Urtatim asked about the Italian chocolate references that I had ਀渀漀琀攀搀 椀渀 琀栀攀 洀椀搀ⴀ㤀　猀⸀   吀栀攀爀攀 愀爀攀 猀漀洀攀 挀栀漀挀漀氀愀琀攀 爀攀挀椀瀀攀猀 椀渀 琀栀攀 䌀愀爀琀攀 䈀愀爀搀椀ഊII material which was written about in a modern book which used "medieval" ਀愀渀搀 ∀爀攀渀愀椀猀猀愀渀挀攀∀ 椀渀 琀栀攀 琀椀琀氀攀⸀  䤀渀 琀栀攀 ㄀㤀㠀　猀Ⰰ 愀渀 䄀甀猀琀爀愀氀椀愀渀 匀䌀䄀搀椀愀渀 ⠀嘀椀愀渀ഊLawson?) found the book while doing research in Italy, copied the chocolate ਀爀攀挀椀瀀攀猀Ⰰ 愀渀搀 琀栀愀琀✀猀 眀栀攀爀攀 琀栀攀 ∀爀甀洀漀爀∀ 漀昀 瀀攀爀椀漀搀 挀栀漀挀漀氀愀琀攀 爀攀挀椀瀀攀猀 猀琀愀爀琀攀搀ⰀഊI believe. From some lucky clues, I was able to contact the SCAdian and ਀最攀琀 琀栀攀 洀愀琀攀爀椀愀氀⸀  䐀甀欀攀 䌀愀爀椀愀搀漀挀 琀栀攀渀 焀甀攀猀琀椀漀渀攀搀 眀栀攀琀栀攀爀 琀栀攀 洀愀琀攀爀椀愀氀 眀愀猀ഊtruly "period" and questioned when the Carte Bardi II was written. The ਀戀漀漀欀Ⰰ 眀栀椀氀攀 搀愀琀椀渀最 洀甀挀栀 漀昀 琀栀攀 漀琀栀攀爀 洀愀琀攀爀椀愀氀Ⰰ 搀椀搀渀✀琀 瀀爀漀瘀椀搀攀 琀栀攀 搀愀琀攀猀 昀漀爀ഊthe Carte Bardi. A year or two ago, Mistress Helewyse (Midrealm) mentioned ਀愀戀漀甀琀 最漀椀渀最 琀漀 䤀琀愀氀礀 愀渀搀 䤀 愀猀欀攀搀 椀昀 猀栀攀 挀漀甀氀搀 挀栀攀挀欀 漀渀 琀栀攀 椀渀昀漀爀洀愀琀椀漀渀⸀ ഊShe wrote to the Florence Archives where the Carte Bardi material is stored ਀愀渀搀 爀攀瀀漀爀琀攀搀 戀愀挀欀 漀渀 琀栀攀 爀攀猀瀀漀渀猀攀 猀栀攀 爀攀挀攀椀瘀攀搀⸀  䠀攀氀攀眀礀猀攀 眀爀漀琀攀㨀 ∀圀栀椀氀攀 琀栀攀ഊBardi archives do indeed start in the 15th century the section she took ਀琀栀漀猀攀 爀攀挀椀瀀攀猀 昀爀漀洀 愀瀀瀀攀愀爀猀 琀漀 戀攀 猀漀洀攀 琀椀洀攀 椀渀 琀栀攀 ㄀㠀琀栀 挀攀渀琀甀爀礀⸀  䄀琀 琀栀攀ഊearliest the recipes may have been used in the 17th . So no chocolate in ਀䤀琀愀氀礀 椀渀 琀栀攀 ㄀㘀琀栀⸀∀ഊ ਀匀漀Ⰰ 甀渀氀攀猀猀 猀漀洀攀漀渀攀 攀氀猀攀 挀愀渀 瀀漀椀渀琀 琀漀 洀漀爀攀 搀攀昀椀渀椀琀攀 爀攀挀椀瀀攀猀 椀渀 开瀀攀爀椀漀搀开ഊmaterial, I would agree with Helewyse. That doesn't mean that chocolate ਀眀愀猀渀✀琀 搀爀甀渀欀 椀渀 䤀琀愀氀礀 漀爀 瀀漀猀猀椀戀氀礀 匀瀀愀椀渀⸀  吀栀攀爀攀 椀猀 琀栀攀 爀攀瀀漀爀琀 琀栀愀琀 琀栀攀ഊChurch decreed that drinking chocolate wasn't eating food, so priests could ਀搀爀椀渀欀 挀栀漀挀漀氀愀琀攀 戀攀昀漀爀攀 挀攀氀攀戀爀愀琀椀渀最 䴀愀猀猀 愀渀搀 渀漀琀 瘀椀漀氀愀琀攀 琀栀攀 猀琀爀椀挀琀甀爀攀猀⸀ ഊDrinking chocolate would seem to be in period if one used the period ਀猀瀀椀挀椀渀最猀⸀ഊ ਀䄀氀礀猀 䬀愀琀栀愀爀椀渀攀ഊ ਀䔀氀椀猀攀 䘀氀攀洀椀渀最ഊalysk at ix.netcom.com ਀栀琀琀瀀㨀⼀⼀栀漀洀攀⸀渀攀琀挀漀洀⸀挀漀洀⼀縀愀氀礀猀欀⼀ഊ ਀ഊDate: Mon, 25 Jul 2005 05:38:35 -0700 (PDT) ਀䘀爀漀洀㨀 䰀漀甀椀猀攀 匀洀椀琀栀猀漀渀 㰀栀攀氀攀眀礀猀攀 愀琀 礀愀栀漀漀⸀挀漀洀㸀ഊSubject: [Sca-cooks] Re: chocolate ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀䘀漀氀氀漀眀椀渀最 甀瀀 昀爀漀洀 琀栀攀 爀攀猀瀀漀渀猀攀 昀爀漀洀 䄀氀礀猀 䬀⸀ 吀栀攀 戀漀漀欀 眀椀琀栀 琀栀攀 挀栀漀挀漀氀愀琀攀 ഊrecipes is: Clotilde Vesco, Cucina fiorentina fra Medioeveo e ਀刀椀渀愀猀挀椀洀攀渀琀漀⸀  䤀琀 椀猀 愀渀 䤀琀愀椀愀渀 戀漀漀欀 瀀甀爀瀀漀爀琀椀渀最 琀漀 戀攀 爀攀挀椀瀀攀猀 昀爀漀洀 琀栀攀 ഊmedieval and renaisance era. It has an interesting introduction, ਀搀攀愀氀椀渀最 眀椀琀栀 琀爀愀搀攀 愀渀搀 昀漀漀搀 椀渀 䘀氀漀爀攀渀挀攀 愀渀搀 琀栀攀渀 栀愀猀 愀 爀攀挀椀瀀攀 猀攀挀琀椀漀渀 ഊwith recipes taken from several sources. Mostly the author was ਀瀀爀漀洀漀琀椀渀最栀攀爀 瘀椀攀眀 琀栀愀琀 䘀氀漀爀攀渀挀攀 眀愀猀 琀栀攀 猀攀愀琀 漀昀 愀氀氀 䤀琀愀氀椀愀渀 挀漀漀欀椀渀最Ⰰ ഊthis book is not without it's flaws. Of relevance to this discussion ਀愀爀攀 琀栀漀猀攀 椀渀挀氀甀搀椀渀最 挀栀漀挀漀氀愀琀攀 眀栀椀挀栀 愀爀攀 䈀椀猀挀漀琀琀椀渀椀 爀攀愀氀椀 ⠀爀漀礀愀氀 ഊbiscotti) and Biscottini alla romana di marzapane. ਀ഊBiscottni reali: Per fare biscottini reali, si piglia once sei di ਀稀甀挀挀栀攀爀漀 昀椀渀漀 瀀愀猀猀愀琀漀 攀 琀爀攀 爀漀猀猀椀 搀✀漀瘀漀 挀漀渀 甀渀愀 挀栀椀愀爀愀 攀琀 猀椀 洀攀琀琀攀 椀氀 ഊtutto insieme dentro il mortaro di marmo. Si pesta tutto insieme per ਀椀氀 琀攀洀瀀漀 搀椀 甀渀 焀甀愀爀琀漀 搀✀漀爀愀⸀ 䔀 瀀漀椀 猀椀 洀攀琀琀漀渀漀 搀攀渀琀爀漀 氀氀愀 挀愀爀琀愀 挀漀洀攀 猀椀 ഊfa con le rotelle grosse. E si mette poca roba perche non venghino fora ਀攀 挀漀猀椀 猀椀 昀愀渀渀漀 搀椀 挀椀漀挀挀漀氀愀琀愀 攀琀 愀氀琀爀愀 挀漀猀攀⸀ഊ ਀刀漀礀愀氀 戀椀猀挀漀琀琀椀㨀 吀漀 洀愀欀攀 爀漀礀愀氀 戀椀猀挀漀琀琀椀渀椀Ⰰ 漀渀攀 琀愀欀攀猀 猀椀砀 漀甀渀挀攀猀 漀昀 昀椀渀攀 ഊsugar sieved and three egg yolks with one eggwhite and one puts ਀攀瘀攀爀礀琀栀椀渀最 琀漀最攀琀栀攀爀 椀渀猀椀搀攀 愀 洀愀爀戀氀攀 洀漀爀琀愀爀⸀ 伀渀攀 最爀椀渀搀猀 ⠀戀攀愀琀猀⤀ 愀氀氀 琀栀椀猀 ഊtogether for the space of a quarter of an hour. And then one puts it ਀椀渀琀漀 琀栀攀 挀愀爀搀 ⠀漀渀 瀀愀瀀攀爀⤀ 氀椀欀攀 漀渀攀 洀愀欀攀猀 氀愀爀最攀 ∀爀漀琀攀氀氀攀∀⸀ 䄀渀搀 漀渀攀 瀀甀琀猀 ഊlittle other things i there because otherwise it won't raise, and thus ਀漀渀攀 洀愀欀攀猀 漀昀 挀栀漀挀漀氀愀琀攀 愀渀搀 漀琀栀攀爀 琀栀椀渀最猀⸀  ⠀吀栀攀 氀愀猀琀 椀渀猀琀爀甀挀琀椀漀渀 椀猀 ഊpresumably for flavorings of which one adds just a little, because ਀漀琀栀攀爀眀椀猀攀 琀栀攀 猀瀀漀渀最攀 眀漀渀✀琀 爀椀猀攀 瀀爀漀瀀攀爀氀礀 愀渀搀 漀渀攀 漀昀 琀栀椀渀最猀 礀漀甀 挀愀渀 甀攀 ഊis chocolate.) ਀ഊBiscottini alla romana di marzapane: Si piglia la pasta del marzapane, ਀洀攀琀琀攀渀搀漀瘀椀 搀攀渀琀爀漀 挀愀渀搀椀琀漀 瀀攀猀琀漀Ⰰ 洀甀猀挀栀椀漀Ⰰ 挀愀渀渀攀氀氀愀 最爀愀琀琀愀琀愀 攀 ഊcioccolata grattugiata fina, che venga nera la sudetta pasta. ਀䴀愀渀攀最最椀愀渀搀漀 琀甀琀琀漀 椀渀猀椀攀洀攀 昀椀渀漀 挀栀攀 瘀攀渀栀椀 琀漀猀琀愀 搀愀 瀀漀琀攀爀猀椀 琀愀最氀椀愀爀攀 ഊco'l cultello facendone biscottini della grandezza che piace. ਀䴀攀琀琀攀渀搀漀氀椀 椀渀 昀漀爀渀愀 愀 爀愀猀挀椀甀最愀爀攀Ⰰ 愀渀稀椀 猀椀 洀攀琀琀漀渀漀 愀 挀甀漀挀攀爀攀 猀漀瀀爀愀 氀愀 ഊcarta avvertendo che nella pasta si pole mettere un poca di chiara ਀搀✀漀瘀愀 愀挀挀椀漀 挀栀攀 瘀攀渀最栀椀渀 瀀椀甀 搀椀 爀椀最漀最氀椀漀⸀ 匀椀 瀀甀漀氀攀 氀愀 挀愀渀渀攀氀氀愀 攀 ഊcioccolata farla bollire in un po di zuccchero per miglio grazia della ਀搀漀猀攀⸀ഊ ਀䴀愀爀稀椀瀀愀渀 戀椀猀挀漀琀琀椀 椀渀 琀栀攀 爀漀洀愀渀 猀琀礀氀攀㨀 漀渀攀 琀愀欀攀猀 洀愀爀稀椀瀀愀渀 愀渀搀 愀搀搀猀 椀渀琀漀 ഊit candied citron ground, musk, grated cinnamon and grated fin ਀挀栀漀挀漀氀愀琀攀Ⰰ 琀栀椀猀 洀愀欀攀猀 琀栀攀 瀀愀猀琀攀 戀攀挀漀洀攀 戀氀愀挀欀⸀  䴀椀砀 攀瘀攀爀礀琀栀椀渀最 琀漀最攀琀栀攀爀 ഊuntil it becomes firm and one can cut it with a knife and make ਀戀椀猀挀漀琀琀椀渀椀 漀昀 眀栀愀琀攀瘀攀爀 猀椀稀攀 礀漀甀 眀椀猀栀⸀  倀甀琀 琀栀攀洀 椀渀 琀栀攀 漀瘀攀渀 琀漀 搀爀礀Ⰰ ഊalso one puts them to cook on a card, be aware tat on this paste one ਀挀愀渀 瀀甀琀 愀 氀椀琀琀氀攀 眀栀椀琀攀 漀昀 攀最最 椀渀 漀爀搀攀爀 琀栀愀琀 椀琀 戀攀挀漀洀攀猀 洀漀爀攀 爀椀猀攀渀 ⠀漀爀 ഊpleasant). One puts the cinnamon and chocolate to boil in a little bit ਀漀昀 猀甀最愀爀 昀漀爀 戀攀琀琀攀爀 最爀愀挀攀 漀昀 琀栀攀猀攀 琀栀椀渀最猀⸀ഊ ਀䈀漀琀栀 琀栀攀猀攀 爀攀挀椀瀀攀猀 愀爀攀 猀漀甀爀挀攀搀 昀爀漀洀 䌀愀爀琀攀 䈀愀爀搀 䤀䤀 䄀⸀㄀㄀㘀⸀  一漀 眀栀攀爀攀 椀渀 ഊthis book is a date given for these particular archives. The only ਀琀栀椀渀最 琀栀愀琀 琀栀攀 愀甀琀栀漀爀 猀愀礀猀 椀猀 琀栀愀琀 琀栀攀 䈀愀爀搀椀 愀爀挀栀椀瘀攀猀 猀琀愀爀琀 椀渀 琀栀攀 ㄀㔀琀栀 ഊcentury. When I contacted the archives directly they said the following: ਀ഊIn riferimentoalla sua lettera il documento dell'Archivio Bardi, ਀猀攀挀漀渀搀愀 猀攀爀椀攀Ⰰ 愀 ㄀㄀㘀 Ⰰ 愀琀琀甀愀氀洀攀渀琀攀 栀愀 氀愀 猀攀最渀愀琀甀爀愀㨀 䄀爀挀栀椀瘀椀漀 䈀愀爀搀椀Ⰰ ഊseconda serie, 129 ed è intitolato "Raccolta di ricette varie per fare ਀瘀椀瘀愀渀搀攀Ⰰ 搀漀氀挀椀 攀 瀀爀漀昀甀洀椀∀⸀ 䐀愀氀氀✀椀渀瘀攀渀琀愀爀椀漀 椀氀 洀愀渀漀猀挀爀椀琀琀漀 爀椀猀甀琀愀 ഊessere del XVIII secolo. ਀ഊIn reference to your letter the documents of the Bardi archives, second ਀猀攀爀椀攀猀 䄀㄀㄀㘀Ⰰ 愀挀琀甀愀氀氀礀 栀愀猀 琀栀攀 搀攀猀椀最渀愀琀椀漀渀㨀 䈀愀爀搀椀 䄀爀挀栀椀瘀攀猀Ⰰ 猀攀挀漀渀搀 ഊseries, 129 and is titled "Collection of recipes for varies foods, ਀猀眀攀攀琀猀 愀渀搀 瀀攀爀昀甀洀猀∀ 䘀爀漀洀 琀栀攀 椀渀瘀攀渀琀漀爀礀 漀昀 琀栀攀 洀愀渀甀猀挀爀椀瀀琀 椀琀 椀猀 昀爀漀洀 ഊthe 18th century. ਀ഊSo it rules out this source for documentation of chocolate being used ਀椀渀 瀀攀爀椀漀搀 椀渀 䤀琀愀氀礀⸀ഊ ਀ഊDate: Wed, 15 Feb 2006 09:28:21 -0800 ਀䘀爀漀洀㨀 攀氀椀猀愀戀攀琀琀愀 愀琀 欀氀漀琀稀⸀漀爀最ഊSubject: [Sca-cooks] Re: chocolate: the costuming passion ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀㸀㸀㸀 䘀漀甀渀搀 椀渀 愀 眀漀渀搀攀爀昀甀氀 戀漀漀欀 眀椀琀栀 瀀爀攀ⴀ挀漀氀甀洀戀椀愀渀 爀攀挀椀瀀攀猀 猀漀洀攀 洀漀搀攀爀渀ഊ>>> variations, a ਀㸀㸀㸀 搀爀椀渀欀 洀愀搀攀 眀椀琀栀 搀愀爀欀 挀栀漀挀漀氀愀琀攀 ⠀倀漀爀挀攀氀愀渀愀 戀攀愀渀猀 漀爀 嘀愀爀氀栀漀渀愀 ㄀　　ഊ>>> procent cacao) ਀㸀㸀㸀 愀渀搀 挀栀椀氀椀瀀攀瀀瀀愀爀⸀ഊ>>> It was fantastic, a strong, warm and powerful stimulant (could not ਀㸀㸀㸀 猀氀攀攀瀀 昀漀爀 洀愀渀礀ഊ>>> hours, had a lot of energy to spend). I added some dark Moscovado ਀㸀㸀㸀 猀甀最愀爀Ⰰ 椀琀 眀愀猀 愀ഊ>>> bit cheating, but it was too bitter and dark to be enjoyed ਀㸀㸀㸀 眀椀琀栀漀甀琀 猀甀最愀爀⸀ഊ>>> Ana ਀ഊWhen I do my period chocolat class I use Luker (www.casaluker.com) bars. It is ਀琀栀攀 瀀甀爀攀猀琀 昀漀爀洀 漀昀 挀栀漀挀漀氀愀琀攀 椀渀 愀 戀愀爀 琀栀愀琀 䤀 栀愀瘀攀 戀攀攀渀 愀戀氀攀 琀漀 昀椀渀搀⸀  䜀椀爀愀搀攀氀椀ഊjust come out with a 100% chocolate bar, but I believe they still conched it (I ਀渀攀攀搀 琀漀 挀栀攀挀欀⤀⸀ 䄀氀氀 琀栀攀 漀琀栀攀爀 愀爀攀 攀椀琀栀攀爀 挀漀渀挀栀攀搀 ⠀猀漀礀 愀搀搀攀搀 椀渀⤀ 愀渀搀 洀漀猀琀 漀昀 琀栀攀ഊcocoa's have alkaline. ਀ഊThe Luker can be found in any supermarket with a Spanish or South American ਀瀀漀瀀甀氀愀琀椀漀渀⸀ 䤀琀✀猀 琀栀攀 礀攀氀氀漀眀 戀愀爀Ⰰ 愀渀搀 挀漀猀琀猀 愀爀漀甀渀搀 ␀㄀⸀㔀　⸀ 䰀甀欀攀爀 椀猀 ㄀　　─ 瀀甀爀攀ഊuncut Columbian chocolate. ਀ഊEach package has 2 bars (the whole package is 8.75 oz). I have found that 1 ਀瀀愀挀欀愀最攀 椀猀 最漀漀搀 昀漀爀 ㈀ 焀甀愀爀琀猀⸀ 䄀搀搀 眀愀琀攀爀Ⰰ 栀攀愀琀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 渀甀琀洀攀最Ⰰ 挀栀椀氀椀Ⰰ 挀氀漀瘀攀猀Ⰰഊvanilla bean (never never add vanilla extract), etc. When chocolate is melted, ਀眀栀椀猀欀 甀渀琀椀氀 昀爀漀琀栀礀 ⠀氀椀欀攀 愀 氀愀琀琀攀⤀⸀ 䤀 猀甀最最攀猀琀 愀搀搀椀渀最 栀漀洀攀礀 渀漀琀 猀甀最愀爀⸀  䠀漀渀攀礀ഊdoesn't sweeten it, but takes out the bitter taste and makes the other flavors ਀挀漀洀攀 昀漀爀眀愀爀搀⸀ഊ ਀䄀 ㄀ 漀稀 挀甀瀀 眀椀氀氀 欀攀攀瀀 礀漀甀 栀礀瀀攀爀 愀渀搀 栀愀瀀瀀礀 昀漀爀 愀琀 氀攀愀猀琀 愀 搀愀礀Ⰰ 愀渀搀 ㌀ 漀稀 漀爀 洀漀爀攀ഊand you probably won't need to eat for the rest of the day either. ਀ഊBased on the research I have done, this is pretty close to what the Spanish ਀挀漀氀漀渀椀猀琀猀 愀渀搀 攀砀瀀氀漀爀攀爀猀 搀爀愀渀欀⸀ 吀栀攀 猀瀀椀挀攀猀 眀椀氀氀 洀愀欀攀 琀栀攀 搀椀昀昀攀爀攀渀挀攀 戀攀琀眀攀攀渀 琀栀攀ഊearly Spanish and Aztec versions, and you can use wine as a base instead of ਀眀愀琀攀爀⸀ 䄀渀搀 礀漀甀 挀愀渀 挀栀攀愀琀 愀渀搀 甀猀攀 愀 洀漀氀椀渀漀 琀漀 昀漀爀琀栀 椀琀 ⠀琀栀愀琀✀猀 樀甀猀琀 漀甀琀 漀昀ഊperiod, estimated dates circa 1690--1720) created by Spanish colonists). ਀ഊI've also been working with the nibs to make the bars which ਀眀攀爀攀 甀猀攀搀 愀猀 眀攀氀氀⸀ 吀栀椀猀 椀猀 瘀攀爀礀 瘀攀爀礀 琀椀洀攀 挀漀渀猀甀洀椀渀最⸀ 䰀甀欀攀爀✀猀 瘀攀爀猀椀漀渀 椀猀ഊsmoother and much easier and cheaper. ਀ഊElisabetta ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㔀 䘀攀戀 ㈀　　㘀 ㄀㐀㨀㌀㔀㨀㐀㄀ ⴀ　㠀　　 ⠀倀匀吀⤀ഊFrom: Terri Spencer ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 挀栀漀挀漀氀愀琀攀 愀猀 瀀愀猀猀椀漀渀ഊTo: Cooks within the SCA ਀ഊ> agora at algonet.se wrote: ਀㸀㸀 䘀漀甀渀搀 椀渀 愀 眀漀渀搀攀爀昀甀氀 戀漀漀欀 眀椀琀栀 瀀爀攀ⴀ挀漀氀甀洀戀椀愀渀 爀攀挀椀瀀攀猀 猀漀洀攀 洀漀搀攀爀渀 瘀愀爀椀愀琀椀漀渀猀Ⰰ 愀ഊ>> drink made with dark chocolate (Porcelana beans or Varlhona 100 ਀㸀 瀀爀漀挀攀渀琀 挀愀挀愀漀⤀ 愀渀搀 挀栀椀氀椀瀀攀瀀瀀愀爀⸀  䤀琀 眀愀猀 昀愀渀琀愀猀琀椀挀⸀⸀⸀ഊ ਀䬀椀爀椀 爀攀猀瀀漀渀搀攀搀㨀ഊ> And the recipe is.......??????? ਀㸀 䌀栀漀挀漀栀漀氀椀挀 洀椀渀搀猀 眀愀渀琀 琀漀 欀渀漀眀℀ഊ ਀䄀渀搀 洀礀 焀甀攀猀琀椀漀渀 ⴀ 眀栀愀琀 愀戀漀甀琀 琀栀攀 戀漀漀欀㼀  刀攀挀椀瀀攀猀 䤀✀瘀攀 最漀琀⸀ഊ(Not to be a spoon tease, here they are): ਀ഊAztec Cacahuatl Recipes ਀ഊMy version: ਀㄀⼀㐀 挀甀瀀 爀漀愀猀琀攀搀 挀愀挀愀漀 渀椀戀猀ऀഊ1 3/4 water ਀㄀⼀㐀 琀猀瀀 最爀漀甀渀搀 爀攀搀 挀栀椀氀攀 瀀攀瀀瀀攀爀ऀഊ1/8 cup honey ਀㄀⼀㐀 琀猀瀀 最爀漀甀渀搀 愀挀栀椀漀琀攀ऀऀഊ1 inch vanilla bean ਀伀瀀琀椀漀渀愀氀㨀 甀瀀 琀漀 ㄀⼀㈀ 挀甀瀀 洀愀猀愀 ⠀㈀ 瀀愀爀琀猀 洀愀椀稀攀 昀氀漀甀爀 琀漀 ㄀ 瀀愀爀琀 眀愀琀攀爀⤀ഊ ਀䈀漀椀氀 眀愀琀攀爀Ⰰ 匀挀爀愀瀀攀 猀攀攀搀猀 昀爀漀洀 瘀愀渀椀氀氀愀Ⰰ 䜀爀椀渀搀 漀琀栀攀爀 搀爀礀 椀渀最爀攀搀椀攀渀琀猀 椀渀ഊmolcajete, mix masa, mix all, pour back and forth between pitchers from ਀愀 栀攀椀最栀琀 琀漀 挀爀攀愀琀攀 昀爀漀琀栀 ⠀戀愀猀攀搀 漀渀 琀攀挀栀渀椀焀甀攀 瀀椀挀琀甀爀攀搀 漀渀 愀稀琀攀挀 瘀愀猀攀⤀⸀ഊNote - this recipe is adjusted for a class full of wimps like me, those ਀眀栀漀 氀椀欀攀 椀琀 猀瀀椀挀礀 猀栀漀甀氀搀 椀渀挀爀攀愀猀攀 挀栀椀氀攀 漀爀 漀琀栀攀爀 瀀攀瀀瀀攀爀 琀漀 琀栀攀椀爀 琀愀猀琀攀⸀ഊ ਀ഊThe seller of fine chocolate is one who grinds, ਀眀栀漀 瀀爀漀瘀椀搀攀猀 瀀攀漀瀀氀攀 眀椀琀栀 搀爀椀渀欀Ⰰ 眀椀琀栀 爀攀瀀愀猀琀猀⸀ഊShe grinds cacao; she crushes, breaks, pulverizes them. ਀匀栀攀 挀栀漀漀猀攀猀Ⰰ 猀攀氀攀挀琀猀Ⰰ 猀攀瀀愀爀愀琀攀猀 琀栀攀洀⸀ഊShe drenches, soaks, steeps them. ਀匀栀攀 愀搀搀猀 眀愀琀攀爀 猀瀀愀爀椀渀最氀礀Ⰰ 挀漀渀猀攀爀瘀愀琀椀瘀攀氀礀㬀ഊaerates it, filters it, strains it, pours it back and forth, aerates it; ਀匀栀攀 洀愀欀攀猀 椀琀 昀漀爀洀 愀 栀攀愀搀Ⰰ 洀愀欀攀猀 椀琀 昀漀愀洀㬀ഊShe removes the head, makes it thicken; ਀洀愀欀攀猀 椀琀 搀爀礀Ⰰ 瀀漀甀爀猀 眀愀琀攀爀 椀渀Ⰰ 猀琀椀爀猀 眀愀琀攀爀 椀渀琀漀 椀琀⸀ഊShe sells good, superior, potable [chocolate]; ਀琀栀攀 瀀爀椀瘀椀氀攀最攀㬀 琀栀攀 搀爀椀渀欀 漀昀 渀漀戀氀攀猀Ⰰ 漀爀 爀甀氀攀爀猀ഊfinely ground, soft, foamy, reddish, bitter; ਀嬀眀椀琀栀崀 挀栀椀氀攀 眀愀琀攀爀Ⰰ 眀椀琀栀 昀氀漀眀攀爀猀Ⰰഊwith uei uacaztli (Cymbopetalum penduliflorum), ਀眀椀琀栀 洀攀挀愀砀漀挀栀椀琀氀 ⠀倀椀瀀攀爀 愀洀愀氀愀最漀⤀Ⰰഊwith wild bee honey, with powdered aeromatic flowers. ਀嬀䤀渀昀攀爀椀漀爀 挀栀漀挀漀氀愀琀攀 栀愀猀崀 洀愀椀稀攀 昀氀漀甀爀 愀渀搀 眀愀琀攀爀㬀 氀椀洀攀 眀愀琀攀爀㬀ഊ[it is] pale; the [froth] bubbles burst. ਀嬀䤀琀 椀猀 挀栀漀挀漀氀愀琀攀崀 眀椀琀栀 眀愀琀攀爀 愀搀搀攀搀 ⴀഊChontal water ਀嬀昀椀琀 昀漀爀崀 眀愀琀攀爀 昀氀椀攀猀⸀ഊBarnardino de Sahagún, c.1500-1590, Franciscan missionary ਀ഊHe also describes a banquet version spiced with xochinacaztli, or uei ਀瀀攀渀搀甀氀椀昀氀漀爀甀洀Ⰰ 漀爀 琀攀甀渀愀挀愀稀琀氀椀Ⰰ 攀愀爀ⴀ猀栀愀瀀攀搀 昀氀漀眀攀爀猀 漀昀 䌀礀洀戀漀瀀攀琀愀氀甀洀ഊpenduliflorum, Popenoe says tastes like 'black pepper with the addition ਀漀昀 愀 爀攀猀椀渀漀甀猀 戀椀琀琀攀爀渀攀猀猀✀⸀ഊ ਀ഊClavigero mentions adding vanilla, honey, mecaxochitl, the flowers of ਀倀椀瀀攀爀 愀洀愀氀愀最漀Ⰰ 愀 猀洀愀氀氀 瘀椀渀攀 爀攀氀愀琀攀搀 琀漀 倀椀瀀攀爀 渀椀最爀甀洀Ⰰ 昀氀漀眀攀爀 漀昀 吀愀最攀琀攀猀ഊlucida, marigold called Mexican saffron, flower of fyolloxochitl, or ਀栀攀愀爀琀 昀氀漀眀攀爀 ⠀䴀愀最渀漀氀椀愀 洀攀砀椀挀愀渀愀⤀Ⰰ 猀攀攀搀猀 漀昀 瀀椀稀琀氀攀 ⠀䌀愀栀漀挀愀爀瀀甀洀ഊmammosum). ਀ഊHernández gives four recipes for drinks with cacao: ਀䌀栀漀挀漀氀愀琀氀 ⴀ 攀焀甀愀氀 瀀愀爀琀猀 猀眀攀攀琀 猀攀攀搀猀 漀昀 瀀漀挀栀漀琀氀 ⠀䌀攀椀戀愀 猀瀀瀀⸀⤀ 愀渀搀 挀愀挀愀漀Ⰰഊground, mixed, beaten, reserve foam, add softened maize, replace foam, ਀搀爀椀渀欀 琀攀瀀椀搀ഊ ਀䄀琀攀砀琀氀椀 ⴀ ㄀　　 最爀愀椀渀猀 漀昀 爀愀眀 挀愀挀愀漀 琀漀愀猀琀攀搀 愀渀搀 最爀漀甀渀搀Ⰰ 琀栀攀渀 猀漀昀琀攀渀攀搀ഊ(nixtamalized?), 2 handfuls maize, spiced with Piper amalago, Vanilla ਀瀀氀愀渀椀昀漀氀椀愀Ⰰ ☀ 䌀礀洀戀漀瀀攀琀愀氀甀洀 瀀攀渀搀甀氀椀昀氀漀爀甀洀ഊ ਀吀稀漀渀攀 ⴀ 攀焀甀愀氀 瀀愀爀琀猀 琀漀愀猀琀攀搀 愀渀搀 最爀漀甀渀搀 洀愀椀稀攀 愀渀搀 挀愀挀愀漀Ⰰ 眀椀琀栀 猀漀昀琀攀渀攀搀ഊmaize to thicken ਀ഊAphrodisiac chocolate - hueinacaztli (Cymhopetalum penduliflorum ਀昀氀漀眀攀爀⤀Ⰰ 琀氀椀氀砀漀挀栀椀琀氀  ⠀戀氀愀挀欀 昀氀漀眀攀爀 ⴀ 瘀愀渀椀氀氀愀⤀Ⰰ 洀攀挀愀砀漀挀栀椀琀氀 ⠀猀琀爀椀渀最ഊflower, Piper sanctum, related to black pepper), cool, refreshing ਀挀栀漀挀漀氀愀琀攀ഊ ਀ഊ ਀匀瀀愀渀椀猀栀 䌀漀氀漀渀椀愀氀 䌀栀漀挀漀氀愀琀攀 刀攀挀椀瀀攀猀ഊ ਀䴀礀 嘀攀爀猀椀漀渀㨀ഊ1/4 cup roasted cacao nibs ਀㈀ 挀甀瀀猀 眀愀琀攀爀ऀഊ1/4 cup sugar ਀㄀⼀㈀ 椀渀挀栀 瘀愀渀椀氀氀愀 戀攀愀渀Ⰰ 猀挀爀愀瀀攀搀 猀攀攀搀猀ऀऀഊ1/2 tsp ground cinnamon ਀㄀⼀㠀 琀猀瀀 最爀漀甀渀搀 戀氀愀挀欀 瀀攀瀀瀀攀爀ഊ6 ground almonds ਀伀瀀琀椀漀渀愀氀㨀 愀渀椀猀攀攀搀Ⰰ 爀攀搀 瀀攀瀀瀀攀爀Ⰰ 挀氀漀瘀攀猀Ⰰ 猀攀猀愀洀攀 猀攀攀搀猀Ⰰ 栀愀稀攀氀渀甀琀猀Ⰰഊorange-flower water ਀ഊBoil water. Grind/scrape dry ingredients. Stir together in chocolate ਀瀀漀琀⸀  䘀爀漀琀栀 眀椀琀栀 洀漀氀椀渀椀氀氀漀⸀ഊ ਀㸀 䘀爀漀洀 ∀䌀栀漀挀漀氀愀琀攀㨀 漀爀Ⰰ 䄀渀 䤀渀搀椀愀渀 䐀爀椀渀欀攀⸀∀ 䰀漀渀搀漀渀 ㄀㘀㔀㈀ 戀礀 䌀愀瀀琀⸀ 䨀漀栀渀ഊWadsworth, translation of a book by Melchor de Lara, Physitian General ਀昀漀爀 琀栀攀 䬀椀渀最搀漀洀攀 漀昀 匀瀀愀椀渀攀Ⰰ ㄀㘀㌀㄀Ⰰ 吀栀攀 刀攀挀攀椀瀀琀 漀昀 栀椀洀 眀栀漀 眀爀漀琀攀 愀琀ഊMarchena, is this: ਀漀昀 䌀愀挀愀漀猀Ⰰ 㜀　　ഊof white sugar, 1 pound and a halfe ਀䌀椀渀渀愀洀漀渀Ⰰ ㈀ 漀甀渀挀攀猀ഊof long red pepper, 14 ਀漀昀 挀氀漀瘀攀猀Ⰰ 栀愀氀昀攀 愀渀 漀甀渀挀攀㨀ഊThree Cods of Logwood or Campeche tree; or in steade of that, the ਀眀攀椀最栀琀 漀昀 ㈀ 刀攀愀氀猀Ⰰ 漀爀 愀 猀栀椀氀氀椀渀最 漀昀 䄀渀渀椀猀攀攀搀猀㬀 愀猀 洀甀挀栀 漀昀 䄀最椀漀琀攀Ⰰ 愀猀ഊHasellnut. Some put in Almonds, kernells of nuts, and ਀伀爀攀渀最攀ⴀ昀氀漀眀攀爀ⴀ眀愀琀攀爀⸀ഊ ਀ഊMexican Chocolate Drink from 1644, Antonio Colmenero de Ledesma: ਀㄀　　 挀愀挀愀漀 戀攀愀渀猀 ㈀ 挀栀椀氀氀椀猀 ⠀戀氀愀挀欀 瀀攀瀀瀀攀爀 洀愀礀 戀攀 猀甀戀猀琀椀琀甀琀攀搀⤀Ⰰ 䄀 栀愀渀搀昀甀氀ഊof anise, "ear flower", 2 mecasuchiles (mecaxochitl) (lacking the above ਀㈀ 猀瀀椀挀攀猀 瀀漀眀搀攀爀攀搀 爀漀猀攀猀 漀昀 䄀氀攀砀愀渀搀爀椀愀 洀愀礀 戀攀 甀猀攀搀⤀Ⰰ ㄀ 瘀愀渀椀氀氀愀 嬀戀攀愀渀崀Ⰰ ㈀ഊoz cinnamon, 12 almonds and as many hazelnuts, 1/2 lb sugar , Achiote ਀琀漀 琀愀猀琀攀ഊ ਀ഊThomas Gage, 1648 'The English-American: His Travail by Sea', on ਀洀攀搀椀挀椀渀愀氀 挀栀漀挀漀氀愀琀攀㨀ഊWith black pepper for 'cold livers' ਀圀椀琀栀 挀椀渀渀愀洀漀渀 瀀爀漀洀漀琀攀猀 甀爀椀渀攀 昀氀漀眀 Ⰰ 最漀漀搀 昀漀爀 欀椀搀渀攀礀 搀椀猀漀爀搀攀爀猀 愀渀搀 ✀挀漀氀搀ഊdiseases' ਀圀椀琀栀 愀挀栀椀漀琀攀 琀漀 瀀爀漀瘀椀搀攀 愀渀 ✀愀琀琀攀渀甀愀琀椀渀最 焀甀愀氀椀琀礀✀Ⰰ 昀漀爀 猀栀漀爀琀渀攀猀猀 漀昀ഊbreath and reduced urine ਀吀栀漀猀攀 眀栀漀 搀爀椀渀欀 椀琀 最爀漀眀 昀愀琀 愀渀搀 挀漀爀爀甀瀀琀ഊ ਀ഊHenry Stubbe, 1662, 'The Indian Nectar, or a Discourse Concerning ਀䌀栀漀挀漀氀愀琀愀✀ഊMedicinal chocolate - To every hundred nuts of cacao ਀瀀甀琀 琀眀漀 挀漀搀攀猀 漀昀ഊchile called long red pepper, one handful of anise seeds, and orichelas ਀⠀漀爀攀樀愀攀氀愀猀⤀Ⰰ 愀渀搀 琀眀漀 漀昀 琀栀攀 昀氀漀眀攀爀猀 挀愀氀氀攀搀 洀攀挀愀猀甀挀栀椀氀氀Ⰰ 漀渀攀 瘀愀渀椀氀氀愀Ⰰ 漀爀ഊinstead thereof fix Alexandrian roses beaten to powder, two drams of ਀挀椀渀渀愀洀漀渀Ⰰ 琀眀攀氀瘀攀 愀氀洀漀渀搀猀Ⰰ 愀渀搀 愀猀 洀愀渀礀 栀愀稀攀氀 渀甀琀猀Ⰰ 栀愀氀昀 愀 瀀漀甀渀搀 漀昀ഊsugar, and as much achiote as would color it. ਀ഊ ਀匀礀氀瘀攀猀琀攀爀 䐀甀昀漀甀爀Ⰰ ㄀㘀㠀㔀Ⰰ ✀吀栀攀 䴀愀渀渀攀爀 漀昀 䴀愀欀椀渀最 漀昀 䌀漀昀昀攀攀Ⰰ 吀攀愀 愀渀搀ഊChocolate', derived from 1618 recipe of Spanish doctor Barthelemy ਀䴀愀爀爀愀搀漀渀 昀爀漀洀 䴀愀爀挀栀攀渀愀 ⠀猀愀洀攀 愀猀 ㄀㘀㔀㈀ 瘀攀爀猀椀漀渀 愀戀漀瘀攀⤀㨀ഊTake 700 cacao nuts and a pound and a half of white sugar, two ounces ਀漀昀 挀椀渀渀愀洀漀渀Ⰰ 䘀漀甀爀琀攀攀渀 最爀愀椀渀猀 漀昀 䴀攀砀椀挀愀渀 瀀攀瀀瀀攀爀 挀愀氀氀攀搀 挀栀椀氀椀 ⠀漀爀ഊpimento), One-half ounce of cloves, three little straws of vanilla de ਀挀愀洀瀀攀挀栀攀 ⠀漀爀 琀眀漀 漀甀渀挀攀猀 愀渀椀猀攀ⴀ猀攀攀搀⤀Ⰰ 愀渀挀栀椀漀琀攀 愀 猀洀愀氀氀 焀甀愀渀琀椀琀礀 愀猀 戀椀最ഊas a filbert, which may be sufficient only to give it a color; some add ਀琀栀攀爀攀琀漀 愀氀洀漀渀搀猀Ⰰ 昀椀氀戀攀爀琀猀Ⰰ 愀 最爀愀椀渀 漀昀 洀甀猀欀 漀爀 愀洀戀攀爀最爀椀猀 漀爀 瀀漀眀搀攀爀 漀昀ഊScolopendre (a centipede), the pod of the Tlixochitla tree and the ਀眀愀琀攀爀 漀昀 漀爀愀渀最攀 昀氀漀眀攀爀猀⸀ഊ ਀ഊThese are from my class 'Renaissance Kahve & Chocolatl or The Caffeine ਀䄀搀搀椀挀琀✀猀 圀漀爀欀猀栀漀瀀✀Ⰰ 眀栀攀爀攀 眀攀 洀愀欀攀 琀栀攀 琀眀漀 瘀攀爀猀椀漀渀猀 愀氀漀渀最 眀椀琀栀 吀甀爀欀椀猀栀ഊcoffee. I welcome any further information y'all might have on the more ਀攀砀漀琀椀挀 一攀眀 圀漀爀氀搀 椀渀最爀攀搀椀攀渀琀猀⸀ഊ ਀吀愀爀愀ഊ ਀ഊDate: Tue, 27 Mar 2007 21:30:44 +0200 ਀䘀爀漀洀㨀 ∀ 䄀渀愀 嘀愀氀搀㼀猀 ∀ 㰀愀最漀爀愀㄀㔀㠀 愀琀 最洀愀椀氀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] help on 17th c. French Chocolate Drinking ਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䤀渀 琀栀攀 ㄀㘀琀栀 䌀攀渀琀甀爀礀 琀栀攀 搀爀椀渀欀椀渀最 漀昀 挀栀漀挀漀氀愀琀攀 眀愀猀 猀漀 猀瀀爀攀愀搀 椀渀 倀攀爀甀 琀栀愀渀ഊthe Spanish ladies of teh colonial aristocracy wrote to the Bishop of ਀䰀椀洀愀 琀漀 愀猀欀 昀漀爀 愀 搀椀猀瀀攀渀猀攀 琀漀 搀爀椀渀欀 挀栀漀挀漀氀愀琀攀 椀渀 䰀攀渀琀⸀ഊ ਀䄀渀愀ഊ ਀ഊDate: Wed, 28 Mar 2007 17:00:37 +0200 ਀䘀爀漀洀㨀 ∀ 䄀渀愀 嘀愀氀搀㼀猀 ∀ 㰀愀最漀爀愀㄀㔀㠀 愀琀 最洀愀椀氀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] help on 17th c. French Chocolate Drinking ਀ऀ⠀夀猀愀戀攀愀甀⤀ഊTo: jenne at fiedlerfamily.net, "Cooks within the SCA" ਀ऀ㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀吀栀攀 戀漀漀欀猀 䤀 爀攀愀搀 猀愀椀搀 琀栀攀 挀栀漀挀漀氀愀琀攀 眀愀猀 椀渀琀爀漀搀甀挀攀搀 椀渀 䘀爀愀渀挀攀 愀琀 琀栀攀  ഊwedding of Ana de Austria and Louis XIII, in the year 1615. ਀ഊAna ਀ഊOn 3/28/07, Jadwiga Zajaczkowa / Jenne Heise wrote: ਀㸀 ⨀最爀椀渀⨀ 䄀渀搀 猀漀 眀攀 挀漀洀攀 爀漀甀渀搀 愀最愀椀渀 琀漀 琀栀攀 漀爀椀最椀渀愀氀 焀甀攀猀琀椀漀渀ⴀⴀ 戀攀挀愀甀猀攀 琀栀攀ഊ> original questioner, so far as I can determine, is working on ਀㸀 爀攀猀攀愀爀挀栀椀渀最 琀栀椀猀 搀甀挀栀攀猀猀 ⠀䤀 琀栀椀渀欀⤀Ⰰ 眀栀椀挀栀 椀猀 眀栀礀 猀栀攀✀猀 氀漀漀欀椀渀最 甀瀀ഊ> information on 17th century chocolate drinking. :) ਀㸀ഊ>> When I was in Germany a couple of years ago I saw a quote from a French ਀㸀㸀 䐀甀挀栀攀猀猀  ⠀䰀椀猀攀氀漀琀琀攀⤀ 琀栀愀琀 眀愀猀 昀爀漀洀 琀栀攀 ㄀㜀琀栀 䌀攀渀琀甀爀礀 愀戀漀甀琀 搀爀椀渀欀椀渀最 挀栀漀挀漀氀愀琀攀⸀ഊ>> She was the wife of the Duke of Orleans, brother of Louis XIV, and the ਀㸀㸀 搀愀甀最栀琀攀爀 漀昀  䬀愀爀氀ⴀ䰀甀搀眀椀最 眀栀漀 爀甀氀攀搀 䠀攀椀搀攀氀戀攀爀最 ☀ 椀琀 眀愀猀 昀爀漀洀 栀攀爀 氀攀琀琀攀爀猀 栀漀洀攀ഊ>> from France. The letters were supposed to have been in some form of ਀㸀㸀 瀀甀戀氀椀猀栀攀搀 戀漀漀欀⸀  䤀 搀漀渀✀琀 栀愀瘀攀 琀栀攀 焀甀漀琀攀 漀爀 愀 猀漀甀爀挀攀 昀漀爀 椀琀Ⰰ 戀甀琀 愀琀  ഊ>> least it's a lead. ਀㸀㸀 ഊ>> Olaf ਀㸀㸀 䨀椀洀 刀攀瘀攀氀氀猀ഊ ਀ഊDate: Wed, 28 Mar 2007 15:18:55 -0400 ਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀 愀琀 猀椀琀欀愀⸀攀渀最椀渀⸀甀洀椀挀栀⸀攀搀甀㸀ഊSubject: Re: [Sca-cooks] English books on 17th c. French Chocolate ਀ऀ䐀爀椀渀欀椀渀最ഊTo: jenne at fiedlerfamily.net, Cooks within the SCA ਀ऀ㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀吀栀攀爀攀 愀爀攀 愀 渀甀洀戀攀爀 漀昀 ㄀㜀琀栀 挀攀渀琀甀爀礀 戀漀漀欀猀 漀渀 挀栀漀挀漀氀愀琀攀 琀栀愀琀 眀攀爀攀 瀀爀椀渀琀攀搀 椀渀ഊEngland. These include translations of earlier works in other languages: ਀ഊChamberlayne, John, 1666-1723. ਀⼀吀栀攀 一愀琀甀爀愀氀 栀椀猀琀漀爀礀 漀昀 挀漀昀昀攀攀Ⰰ 琀栀攀攀Ⰰ 挀栀漀挀漀氀愀琀攀Ⰰ 琀漀戀愀挀挀漀 椀渀 昀漀甀爀 猀攀瘀攀爀愀氀ഊsections : with a tract of elder and juniper-berries, shewing how useful ਀琀栀攀礀 洀愀礀 戀攀 椀渀 漀甀爀 挀漀昀昀攀攀ⴀ栀漀甀猀攀猀 㨀 愀渀搀 愀氀猀漀 琀栀攀 眀愀礀 漀昀 洀愀欀椀渀最 洀甀洀Ⰰ 眀椀琀栀ഊsome remarks upon that liquor / collected from the writings of the best ਀瀀栀礀猀椀挀椀愀渀猀Ⰰ 愀渀搀 洀漀搀攀爀渀 琀爀愀瘀攀氀氀攀爀猀⸀⼀Ⰰ 䰀漀渀搀漀渀 㨀 倀爀椀渀琀攀搀 昀漀爀 䌀栀爀椀猀琀漀瀀栀攀爀ഊWilkinson ..., 1682. ਀䐀愀琀攀㨀 ㄀㘀㠀㈀ഊ ਀䌀漀氀洀攀渀攀爀漀 搀攀 䰀攀搀攀猀洀愀Ⰰ 䄀渀琀漀渀椀漀⸀ഊ/Chocolate, or, An Indian drinke by the wise and moderate use whereof, ਀栀攀愀氀琀栀 椀猀 瀀爀攀猀攀爀瘀攀搀Ⰰ 猀椀挀欀渀攀猀猀攀 搀椀瘀攀爀琀攀搀 愀渀搀 挀甀爀攀搀Ⰰ 攀猀瀀攀挀椀愀氀氀礀 琀栀攀 瀀氀愀最甀攀ഊof the guts, vulgarly called the new disease ... / written originally in ਀匀瀀愀渀椀猀栀Ⰰ 戀礀 䄀渀琀漀渀椀漀 䌀漀氀洀椀渀攀爀漀 漀昀 䰀攀搀攀猀洀愀 ⸀⸀⸀ 㬀 愀渀搀 昀愀椀琀栀昀甀氀氀礀 爀攀渀搀爀攀搀 椀渀ഊthe English by Capt. James Wadsworth./, London : Printed by J.G. for ਀䤀漀栀渀 䐀愀欀椀渀猀 ⸀⸀⸀Ⰰ ㄀㘀㔀㈀⸀ഊ ਀䌀漀氀洀攀渀攀爀漀 搀攀 䰀攀搀攀猀洀愀Ⰰ 䄀渀琀漀渀椀漀⸀ഊ/A curious treatise of the nature and quality of chocolate. VVritten in ਀匀瀀愀渀椀猀栀 戀礀 䄀渀琀漀渀椀漀 䌀漀氀洀攀渀攀爀漀Ⰰ 搀漀挀琀漀爀 椀渀 瀀栀礀猀椀挀欀攀 愀渀搀 挀栀椀爀甀爀最攀爀礀⸀ 䄀渀搀 瀀甀琀ഊinto English by Don Diego de Vades-forte/, Imprinted at London : By I. ਀伀欀攀猀Ⰰ 搀眀攀氀氀椀渀最 椀渀 䰀椀琀琀氀攀 匀琀⸀ 䈀愀爀琀栀漀氀漀洀攀眀攀猀Ⰰ ㄀㘀㐀　⸀ 䄀氀猀漀 椀渀 昀甀氀氀 琀攀砀琀 漀渀ഊEEBO-TCP ਀ഊand last but not least Dufour-- ਀䐀甀昀漀甀爀Ⰰ 倀栀椀氀椀瀀瀀攀 匀礀氀瘀攀猀琀爀攀Ⰰ ㄀㘀㈀㈀ⴀ㄀㘀㠀㜀⸀ഊ/The manner of making of coffee, tea, and chocolate as it is used in ਀洀漀猀琀 瀀愀爀琀猀 漀昀 䔀甀爀漀瀀攀Ⰰ 䄀猀椀愀Ⰰ 䄀昀爀椀挀愀Ⰰ 愀渀搀 䄀洀攀爀椀挀愀Ⰰ 眀椀琀栀 琀栀攀椀爀 瘀攀爀琀甀攀猀 ⼀ഊnewly done out of French and Spanish./, London : Printed for William ਀䌀爀漀漀欀 ⸀⸀⸀Ⰰ ㄀㘀㠀㔀⸀ഊ ਀吀栀椀猀 猀栀漀眀猀 甀瀀 椀渀 愀 昀甀氀氀 琀攀砀琀 瘀攀爀猀椀漀渀 漀渀 䔀䔀䈀伀ⴀ吀䌀倀 猀漀 椀琀 挀愀渀 攀瘀攀渀 戀攀ഊkeyword searched. ਀ഊJohnnae ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ 　㌀ 䴀愀礀 ㈀　　㜀 　㠀㨀　㄀㨀㈀㐀 ⴀ　㜀　　ഊFrom: aeduin ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䄀爀琀椀挀氀攀 漀渀 挀栀漀挀漀氀愀琀攀Ⰰ ㄀㘀㌀㄀ഊTo: sca-cooks at lists.ansteorra.org ਀ഊProject Gutenberg has just released an article on chocolate written ਀椀渀 匀瀀愀椀渀 椀渀 ㄀㘀㌀㄀ 愀渀搀 琀爀愀渀猀氀愀琀攀搀 琀漀 䔀渀最氀椀猀栀 椀渀 ㄀㘀㔀㄀⸀ഊ ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀最甀琀攀渀戀攀爀最⸀漀爀最⼀昀椀氀攀猀⼀㈀㄀㈀㜀㄀⼀㈀㄀㈀㜀㄀ⴀ栀⼀㈀㄀㈀㜀㄀ⴀ栀⸀栀琀洀  昀漀爀 琀栀攀ഊuncompressed HTML page ਀ഊor ਀ഊhttp://www.gutenberg.org/etext/21271 for the main page of the text ਀ഊChocolate: or, An Indian Drinke ਀䈀礀 琀栀攀 眀椀猀攀 愀渀搀 䴀漀搀攀爀愀琀攀 甀猀攀 眀栀攀爀攀漀昀Ⰰ 䠀攀愀氀琀栀 椀猀 瀀爀攀猀攀爀瘀攀搀ⰀഊSicknesse Diverted, and Cured, especially the Plague of ਀琀栀攀 䜀甀琀猀㬀 瘀甀氀最愀爀氀礀 挀愀氀氀攀搀ഊThe New Disease ਀㬀 䘀氀甀砀攀猀ⰀഊConsumptions, & Coughs of the Lungs, with sundry other ਀搀攀猀瀀攀爀愀琀攀 䐀椀猀攀愀猀攀猀⸀ 䈀礀 椀琀 愀氀猀漀Ⰰ 䌀漀渀挀攀瀀琀椀漀渀 椀猀 䌀愀甀猀攀搀Ⰰ 琀栀攀ഊBirth Hastened and facilitated, Beauty Gain'd and continued. ਀ഊAuthor: Antonio Colmenero de Ledesma ਀ഊTranslator: James Wadsworth ਀ഊaeduin ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㈀㘀 䄀甀最 ㈀　　㜀 ㄀㜀㨀㄀㌀㨀　㈀ ⴀ　㔀　　ഊFrom: "Terry Decker" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀眀攀攀琀 挀栀漀挀漀氀愀琀攀Ⰰ 䴀漀搀椀挀愀渀 挀栀漀挀漀氀愀琀攀 ⠀伀伀倀 ⴀⴀഊ maybe) ਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䄀猀 猀琀愀琀攀搀 ∀琀栀攀 戀愀猀椀挀 爀攀挀椀瀀攀∀ 挀愀洀攀 昀爀漀洀 琀栀攀 䄀稀琀攀挀 愀渀搀 愀挀挀漀爀搀椀渀最 琀漀 琀栀攀 攀渀琀爀礀ഊfor Cacao in The Cambridge World History of Food, the Aztec did mix cacao ਀眀椀琀栀 栀漀渀攀礀 ⠀愀猀 眀攀氀氀 愀猀 眀椀琀栀 栀漀琀 眀愀琀攀爀Ⰰ 挀漀氀搀 眀愀琀攀爀Ⰰ 洀愀椀稀攀Ⰰ 最爀漀甀渀搀 挀栀椀氀椀ഊpeppers, vanilla, annato, etc., etc. etc.). The sugar could be a ਀爀攀瀀氀愀挀攀洀攀渀琀 昀漀爀 栀漀渀攀礀⸀ഊ ਀䄀渀搀 戀攀昀漀爀攀 猀漀洀攀漀渀攀 挀漀洀瀀氀愀椀渀猀 琀栀愀琀 栀漀渀攀礀戀攀攀猀 愀爀攀 漀昀 䔀甀爀漀瀀攀愀渀 漀爀椀最椀渀Ⰰ 氀攀琀 洀攀ഊpoint out that subspecies Melipona and Trigona are of New World origin and ਀瀀爀漀搀甀挀攀搀 栀漀渀攀礀 昀漀爀 琀栀攀 䴀愀礀愀Ⰰ 伀氀洀攀挀Ⰰ 䄀稀琀攀挀 愀渀搀 漀琀栀攀爀猀 氀漀渀最 戀攀昀漀爀攀 琀栀攀ഊEuropeans arrived on the scene. ਀ഊBear ਀ഊ> I have a quibble here--- How could the Aztecs have been crushing ਀㸀 挀愀挀愀漀 戀攀愀渀猀 眀椀琀栀 猀甀最愀爀 瀀爀椀漀爀 琀漀 琀栀攀 䔀甀爀漀瀀攀愀渀猀 戀爀椀渀最椀渀最 猀甀最愀爀挀愀渀攀ഊ> to the New World? ਀㸀ഊ> Johnnae ਀㸀ഊ> Christiane wrote: ਀㸀㸀 圀栀椀氀攀 䤀 眀愀猀 椀渀 匀椀挀椀氀礀 氀愀猀琀 礀攀愀爀Ⰰ 䤀 栀愀搀 戀漀甀最栀琀 䴀漀搀椀挀愀渀 挀栀漀挀漀氀愀琀攀Ⰰ 眀栀椀挀栀ഊ>> the natives of Modica claim has been made in that city at least from the ਀㸀㸀 ㄀㘀　　猀⸀ 䴀漀搀椀挀愀 眀愀猀 昀漀甀渀搀攀搀 椀渀 琀栀攀 氀愀琀攀 ㄀㔀　　猀 戀礀 琀栀攀 䄀爀愀最漀渀攀猀攀 爀漀礀愀氀琀礀Ⰰ 愀渀搀ഊ>> was a rich city. Modicans claim the basic recipe came from the Aztec. The ਀㸀㸀 挀栀漀挀漀氀愀琀攀 椀猀 洀愀搀攀 戀礀 挀爀甀猀栀椀渀最 琀栀攀 挀愀挀愀漀 戀攀愀渀猀 漀渀 愀 栀攀愀琀攀搀 瘀漀氀挀愀渀椀挀 猀琀漀渀攀Ⰰഊ>> and the paste is mixed with sugar, poured into slabs, and then cooled. ਀㸀㸀 圀栀愀琀 爀攀猀甀氀琀猀 椀猀 愀 瘀攀爀礀 最爀椀琀琀礀ⴀ琀攀砀琀甀爀攀搀 挀栀漀挀漀氀愀琀攀Ⰰ 眀椀琀栀 琀栀攀 猀甀最愀爀 氀攀渀搀椀渀最ഊ>> a crystalline quality.snipped ਀㸀㸀ഊ>> Gianotta ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㈀㘀 䄀甀最 ㈀　　㜀 ㈀　㨀㈀㌀㨀　㄀ ⴀ　㐀　　ഊFrom: Johnna Holloway ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀眀攀攀琀 挀栀漀挀漀氀愀琀攀Ⰰ 䴀漀搀椀挀愀渀 挀栀漀挀漀氀愀琀攀 ⠀伀伀倀 ⴀⴀഊ maybe) ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䠀漀渀攀礀 椀猀 眀栀愀琀 䌀漀攀 洀攀渀琀椀漀渀猀⸀ 匀甀最愀爀 挀愀洀攀 氀愀琀攀爀 漀昀 挀漀甀爀猀攀⸀ഊ ਀䨀漀栀渀渀愀攀ഊ ਀吀攀爀爀礀 䐀攀挀欀攀爀 眀爀漀琀攀㨀ഊ> As stated "the basic recipe" came from the Aztec and according to the entry ਀㸀 昀漀爀 䌀愀挀愀漀 椀渀 吀栀攀 䌀愀洀戀爀椀搀最攀 圀漀爀氀搀 䠀椀猀琀漀爀礀 漀昀 䘀漀漀搀Ⰰ 琀栀攀 䄀稀琀攀挀 搀椀搀 洀椀砀 挀愀挀愀漀ഊ> with honey (as well as with hot water, cold water, maize, ground chili ਀㸀 瀀攀瀀瀀攀爀猀Ⰰ 瘀愀渀椀氀氀愀Ⰰ 愀渀渀愀琀漀Ⰰ 攀琀挀⸀Ⰰ 攀琀挀⸀ 攀琀挀⸀⤀⸀  吀栀攀 猀甀最愀爀 挀漀甀氀搀 戀攀 愀ഊ> replacement for honey.snipped ਀㸀ഊ> Bear ਀㸀ഊ>> I have a quibble here--- How could the Aztecs have been crushing ਀㸀㸀 挀愀挀愀漀 戀攀愀渀猀 眀椀琀栀 猀甀最愀爀 瀀爀椀漀爀 琀漀 琀栀攀 䔀甀爀漀瀀攀愀渀猀 戀爀椀渀最椀渀最 猀甀最愀爀挀愀渀攀ഊ>> to the New World? ਀㸀㸀ഊ>> Johnnae ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㜀 䄀甀最 ㈀　　㜀 　㤀㨀㌀㠀㨀㄀㔀 ⴀ　㐀　　 ⠀䜀䴀吀ⴀ　㐀㨀　　⤀ഊFrom: Christiane ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀眀攀攀琀 挀栀漀挀漀氀愀琀攀Ⰰ 䴀漀搀椀挀愀渀 挀栀漀挀漀氀愀琀攀 ⠀伀伀倀 ⴀⴀഊ maybe) ਀吀漀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀 愀琀 猀椀琀欀愀⸀攀渀最椀渀⸀甀洀椀挀栀⸀攀搀甀㸀Ⰰऀ䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀ഊ SCA ਀ഊ> I have a quibble here--- How could the Aztecs have been crushing ਀㸀 挀愀挀愀漀 戀攀愀渀猀 眀椀琀栀 猀甀最愀爀 瀀爀椀漀爀 琀漀 琀栀攀 䔀甀爀漀瀀攀愀渀猀 戀爀椀渀最椀渀最 猀甀最愀爀挀愀渀攀ഊ> to the New World? ਀㸀ഊ> Johnnae ਀ഊI should not say the basic recipe, but the basic technique. The ਀匀瀀愀渀椀猀栀 最漀琀 琀栀攀 琀攀挀栀渀椀焀甀攀 昀漀爀 挀爀甀猀栀椀渀最 琀栀攀 戀攀愀渀猀 椀渀琀漀 瀀愀猀琀攀 眀椀琀栀  ഊheated lava stones from the Aztecs; the addition of the sugar, ਀挀椀渀渀愀洀漀渀Ⰰ 瘀愀渀椀氀氀愀Ⰰ 愀渀搀 漀琀栀攀爀 昀氀愀瘀漀爀椀渀最猀Ⰰ 漀昀 挀漀甀爀猀攀Ⰰ 挀漀甀氀搀 漀渀氀礀 挀漀洀攀  ഊwhen those ingredients were introduced by the Spanish. The Spanish ਀栀愀搀 愀氀爀攀愀搀礀 欀渀漀眀渀 琀栀愀琀 琀栀攀 䄀稀琀攀挀猀 漀昀琀攀渀 洀椀砀攀搀 琀栀攀 戀椀琀琀攀爀 挀栀漀挀漀氀愀琀攀  ഊpaste with crushed dried chiles; this has lingered on with Modican ਀挀栀漀挀漀氀愀琀攀Ⰰ 眀栀攀爀攀 礀漀甀 挀愀渀 漀戀琀愀椀渀 戀愀爀猀 漀昀 ∀瀀攀瀀攀爀漀渀挀椀渀漀∀ 昀氀愀瘀漀爀Ⰰ 愀渀搀  ഊSicilians were pretty quick to adopt chiles in their own farms and ਀最愀爀搀攀渀猀⸀ഊ ਀䤀渀 匀椀挀椀氀礀Ⰰ 戀礀 ㄀㘀　　 琀栀攀 挀栀漀挀漀氀愀琀攀 洀愀欀攀爀猀 漀昀 䴀漀搀椀挀愀 栀愀搀 愀挀挀攀猀猀 琀漀  ഊeverything they needed to make Spanish-style chocolate: the lava ਀猀琀漀渀攀猀 昀爀漀洀 䴀漀甀渀琀 䔀琀渀愀 渀攀攀搀攀搀 琀漀 最爀椀渀搀 琀栀攀 挀漀挀漀愀 戀攀愀渀猀Ⰰ 琀栀攀 挀愀渀攀  ഊsugar grown on the island since the days of Arab rule, and the ਀椀洀瀀漀爀琀攀搀 猀瀀椀挀攀猀⸀ 䄀渀搀 洀漀猀琀 漀昀 愀氀氀Ⰰ 琀栀攀 洀漀渀攀礀 愀渀搀 琀栀攀 渀漀戀氀攀 愀渀搀 䌀栀甀爀挀栀  ഊclientele and the taste for supersweet desserts. ਀ഊLike Mexico, Modica has its own recipe for rabbit in chocolate sauce; ਀戀甀琀 琀栀攀爀攀 愀爀攀 愀氀猀漀 猀琀爀愀渀最攀 瀀愀猀琀爀椀攀猀 漀昀 氀愀洀戀 眀椀琀栀 挀栀漀挀漀氀愀琀攀⸀ 吀栀椀猀 眀愀猀  ഊall due to the Spanish influence. ਀ഊGianotta ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㜀 䄀甀最 ㈀　　㜀 ㄀㄀㨀㐀㔀㨀㐀㌀ ⴀ　㐀　　 ⠀䜀䴀吀ⴀ　㐀㨀　　⤀ഊFrom: Christiane ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 嘀愀渀椀氀氀愀 嬀眀愀猀㨀 匀眀攀攀琀 挀栀漀挀漀氀愀琀攀Ⰰऀ䴀漀搀椀挀愀渀 挀栀漀挀漀氀愀琀攀ഊ (OOP -- maybe)] ਀吀漀㨀 樀攀渀渀攀 愀琀 昀椀攀搀氀攀爀昀愀洀椀氀礀⸀渀攀琀Ⰰऀ䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀ഊ ਀ഊ-----Original Message----- ਀㸀㸀 䤀 猀栀漀甀氀搀 渀漀琀 猀愀礀 琀栀攀 戀愀猀椀挀 爀攀挀椀瀀攀Ⰰ 戀甀琀 琀栀攀 戀愀猀椀挀 琀攀挀栀渀椀焀甀攀⸀ 吀栀攀ഊ>> Spanish got the technique for crushing the beans into paste with heated ਀㸀㸀 氀愀瘀愀 猀琀漀渀攀猀 昀爀漀洀 琀栀攀 䄀稀琀攀挀猀㬀 琀栀攀 愀搀搀椀琀椀漀渀 漀昀 琀栀攀 猀甀最愀爀Ⰰ 挀椀渀渀愀洀漀渀Ⰰഊ>> vanilla, and other flavorings, of course, could only come when those ਀㸀㸀 椀渀最爀攀搀椀攀渀琀猀 眀攀爀攀 椀渀琀爀漀搀甀挀攀搀 戀礀 琀栀攀 匀瀀愀渀椀猀栀⸀ഊ> ਀㸀 嘀愀渀椀氀氀愀 椀猀 愀 渀攀眀 眀漀爀氀搀 昀漀漀搀 昀爀漀洀 琀栀愀琀 瀀愀爀琀 漀昀 琀栀攀 䄀洀攀爀椀挀愀猀㬀 椀琀  ഊ> could not have been introduced by the Spanish as they did not have it. ਀ഊThanks for correcting that. My mind had been on Madagascar being the ਀洀愀樀漀爀 瘀愀渀椀氀氀愀 瀀爀漀搀甀挀攀爀 琀漀搀愀礀⸀ 匀漀 琀栀攀 匀瀀愀渀椀猀栀 眀漀甀氀搀 栀愀瘀攀 戀攀攀渀 昀愀洀椀氀椀愀爀  ഊwith Aztec chocolate drinks flavored with vanilla, or honey, or hot ਀瀀攀瀀瀀攀爀Ⰰ 漀爀 洀愀礀戀攀 攀瘀攀渀 愀氀氀 琀栀爀攀攀⸀ 䄀渀搀 琀栀攀 瀀爀攀猀攀渀挀攀 漀昀 瘀愀渀椀氀氀愀 椀渀  ഊsweets is thanks to the Spanish as well ... Do you know, or does ਀愀渀礀漀渀攀 欀渀漀眀Ⰰ 栀漀眀 焀甀椀挀欀氀礀 搀椀搀 瘀愀渀椀氀氀愀 猀栀漀眀 甀瀀 椀渀 爀攀挀椀瀀攀猀㼀ഊ ਀䜀椀愀渀漀琀琀愀ഊ ਀ഊDate: Mon, 27 Aug 2007 12:27:11 -0400 ਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀 愀琀 猀椀琀欀愀⸀攀渀最椀渀⸀甀洀椀挀栀⸀攀搀甀㸀ഊSubject: Re: [Sca-cooks] Vanilla [was: Sweet chocolate, Modican ਀ऀ挀栀漀挀漀氀愀琀攀 ⠀伀伀倀 ⴀⴀ 洀愀礀戀攀⤀崀ഊTo: Christiane , Cooks within the SCA ਀ऀ㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀夀漀甀 洀愀礀 眀愀渀琀 琀漀 爀攀愀搀 吀栀攀 吀爀甀攀 䠀椀猀琀漀爀礀 漀昀 䌀栀漀挀漀氀愀琀攀ഊby Sophie D. Coe (Author), Michael D. Coe (Author) ਀ഊA second edition is being published. ਀䰀椀猀琀 倀爀椀挀攀㨀␀㈀㄀⸀㤀㔀 吀栀愀洀攀猀 ☀ 䠀甀搀猀漀渀㬀 伀挀琀漀戀攀爀 ㈀㤀Ⰰ ㈀　　㜀⤀ഊNo mention if this has new material or not. ਀ഊJohnnae ਀ഊChristiane wrote: ਀㸀 匀漀 琀栀攀 匀瀀愀渀椀猀栀 眀漀甀氀搀 栀愀瘀攀 戀攀攀渀 昀愀洀椀氀椀愀爀 眀椀琀栀 䄀稀琀攀挀 挀栀漀挀漀氀愀琀攀 搀爀椀渀欀猀  ഊ> flavored with vanilla, or honey, or hot pepper, or maybe even all ਀㸀 琀栀爀攀攀⸀ 䄀渀搀 琀栀攀 瀀爀攀猀攀渀挀攀 漀昀 瘀愀渀椀氀氀愀 椀渀 猀眀攀攀琀猀 椀猀 琀栀愀渀欀猀 琀漀 琀栀攀  ഊ> Spanish as well ... Do you know, or does anyone know, how quickly ਀㸀 搀椀搀 瘀愀渀椀氀氀愀 猀栀漀眀 甀瀀 椀渀 爀攀挀椀瀀攀猀㼀ഊ> ਀㸀 䜀椀愀渀漀琀琀愀ഊ ਀ഊDate: Wed, 29 Aug 2007 23:46:36 -0400 ਀䘀爀漀洀㨀 ∀匀栀愀爀漀渀 刀⸀ 匀愀爀漀昀昀∀ 㰀猀椀渀搀愀爀愀 愀琀 瀀漀戀漀砀⸀挀漀洀㸀ഊSubject: [Sca-cooks] Fwd: Chocolate Recipe ਀吀漀㨀 匀䌀䄀ⴀ䌀漀漀欀猀 愀琀 䄀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀䬀椀爀椀Ⰰഊ ਀䈀攀氀漀眀 椀猀 琀栀攀 搀漀挀甀洀攀渀琀愀琀椀漀渀 愀渀搀 爀攀挀椀瀀攀 礀漀甀 爀攀焀甀攀猀琀攀搀Ⰰ 挀漀甀爀琀攀猀礀 漀昀 洀礀ഊlord husband. ਀ഊSindara ਀㸀 ⴀⴀഊ> Here is a link for the project Gutenberg transcription of Chocolate: or, ਀㸀 䄀渀 䤀渀搀椀愀渀 䐀爀椀渀欀攀Ⰰ 戀礀 䄀渀琀漀渀椀漀 䌀漀氀洀攀渀攀爀漀 搀攀 䰀攀搀攀猀洀愀洀 椀渀 ㄀㘀㌀㄀Ⰰ 琀爀愀渀猀氀愀琀攀搀ഊ> from Spanish by Capt. James Wadsworth in 1652: ਀㸀 栀琀琀瀀㨀⼀⼀眀眀眀⸀最甀琀攀渀戀攀爀最⸀漀爀最⼀昀椀氀攀猀⼀㈀㄀㈀㜀㄀⼀㈀㄀㈀㜀㄀ⴀ栀⼀㈀㄀㈀㜀㄀ⴀ栀⸀栀琀洀ഊ> ਀㸀 栀琀琀瀀㨀⼀⼀眀眀眀⸀爀漀戀眀椀氀搀爀椀搀最攀⸀瀀眀瀀⸀戀氀甀攀礀漀渀搀攀爀⸀挀漀⸀甀欀⼀刀䔀䌀䔀䤀倀䔀匀⸀䠀吀䴀  䠀愀猀 琀栀攀  ഊ> above recipe and one with ambergris! ਀㸀ഊ> Here is the recipe redaction that I found ਀㸀 ⠀栀琀琀瀀㨀⼀⼀眀眀眀⸀琀漀最攀爀⸀甀猀⼀瀀椀瀀攀爀洀愀椀氀⼀爀攀攀搀猀⼀㈀　　㜀ⴀ䘀攀戀爀甀愀爀礀⼀　　㘀　㐀㈀⸀栀琀洀氀⤀⸀   ഊ> It was ਀㸀 搀漀渀攀 戀礀 刀愀甀琀栀甀氀昀爀 䜀漀琀栀椀 㰀䌀愀挀愀漀ⴀ䰀愀甀爀攀氀 愀琀 挀漀洀挀愀猀琀⸀渀攀琀㸀㨀ഊ> To give an idea of Spanish Chocolate this is my Redaction of the 1631 ਀㸀 匀瀀愀渀椀猀栀 刀攀挀椀瀀攀ഊ> ਀㸀 ⨀ऀ䠀甀猀欀攀搀 䌀愀挀愀漀猀Ⰰ ㄀　　 㴀 ㄀⸀㔀 挀甀瀀猀ഊ> * Cinnamon (Cinnamonum Verum)= 2 tsp. ਀㸀 ⨀ऀ氀漀渀最 爀攀搀 䌀栀椀氀攀 倀攀瀀瀀攀爀 ⠀一攀眀 䴀攀砀椀挀漀 刀攀搀⤀Ⰰ 琀眀漀 挀漀搀猀 㴀 ㈀ 琀戀氀⸀ഊ> * Almonds, 12 ਀㸀 ⨀ऀ䄀渀椀猀攀 猀攀攀搀Ⰰ ㄀ 琀戀氀⸀ഊ> * Hazelnuts, 12 ਀㸀 ⨀ऀ刀漀猀攀猀 漀昀 䄀氀攀砀愀渀搀爀椀愀Ⰰ  ⠀刀漀猀愀 䜀愀氀椀挀愀 漀爀 刀漀猀愀 䴀甀渀搀椀⤀㄀ 琀戀氀⸀ഊ> * Sugar (I used Mexican), = ? cup ਀㸀 ⨀ऀ嘀愀渀椀氀氀愀Ⰰ 伀渀攀 瘀攀爀礀 昀爀攀猀栀 戀攀愀渀ഊ> * Achiote, ? tsp. (used to color cheese, butter. Keeps this ਀㸀 䌀栀漀挀漀氀愀琀攀 昀爀漀洀 氀漀漀欀椀渀最 愀 猀琀爀愀渀最攀 甀渀 愀瀀瀀攀琀椀稀椀渀最 最爀攀礀⸀⤀ഊ> ਀㸀 一漀琀攀猀㨀ഊ> * I used Cacao nibs, already roasted, I'm not skilled in the ways of ਀㸀 爀漀愀猀琀椀渀最 䌀愀挀愀漀⸀ഊ> * I used some rose water instead of roses because it was easier to find. * ਀㸀 䤀 瀀甀琀 椀琀 椀渀 愀 瀀攀爀挀漀氀愀琀漀爀 愀渀搀 瀀攀爀欀攀搀 椀琀⸀ഊ> * I toasted everything in a 225 degree oven before grinding. 15 ਀㸀 洀椀渀甀琀攀猀 昀漀爀 琀栀攀 渀甀琀猀Ⰰ 愀渀搀 琀栀攀渀 愀搀搀 琀栀攀 爀攀猀琀 愀渀搀 搀漀 愀渀漀琀栀攀爀 ㄀㔀 洀椀渀甀琀攀猀⸀ഊ> * If you are using a coffee grinder, chop the nuts before grinding, ਀㸀 琀栀攀礀 愀爀攀 漀琀栀攀爀眀椀猀攀 樀甀猀琀 猀漀昀琀 攀渀漀甀最栀 琀漀 最甀洀 甀瀀 琀栀攀 最爀椀渀搀攀爀⸀ഊ> * It's good cold too, it was more potent, but I'm not sure if this ਀㸀 眀愀猀 琀栀攀 琀攀洀瀀 漀爀 琀栀攀 琀椀洀攀⸀  圀栀攀渀 挀漀氀搀Ⰰ 琀栀攀爀攀 愀爀攀 戀椀琀猀 漀昀 挀漀挀漀愀 戀甀琀琀攀爀  ഊ> floating at the top. ਀㸀 ⨀ 䤀 搀椀搀 渀漀琀 琀爀礀 琀漀 昀爀漀琀栀 琀栀椀猀Ⰰ 眀栀椀挀栀 椀猀 琀爀愀搀椀琀椀漀渀愀氀⸀ഊ> * Achiote is also called Annatto, which is how my spice lady labeled it. ਀㸀 ⴀⴀഊ> Matthew G. Saroff ਀㸀 伀眀椀渀最猀 䴀椀氀氀猀Ⰰ 䴀䐀ഊ> msaroff at pobox.com ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㜀 伀挀琀 ㈀　　㜀 　㤀㨀㐀㌀㨀　㜀 ⴀ　㐀　　ഊFrom: Johnna Holloway ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䌀栀漀挀漀氀愀琀攀 椀渀 䴀攀猀漀愀洀攀爀椀挀愀㨀 䄀 䌀甀氀琀甀爀愀氀 䠀椀猀琀漀爀礀 漀昀ഊ Cacao ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀Ⰰഊ SCA_Subtleties at yahoogroups.com ਀ഊHere's another new 2007 book that may interest some people. ਀ഊJohnna ਀ഊ Chocolate in Mesoamerica: A Cultural History of Cacao. ਀䔀搀椀琀攀搀 戀礀 䌀愀洀攀爀漀渀 䰀⸀ 䴀挀一攀椀氀⸀ 㔀㐀㐀 瀀愀最攀猀ഊ $75.00 *ISBN 13: *978-0-8130-2953-5 *ISBN 10: *0-8130-2953-8 ਀伀瘀攀爀瘀椀攀眀ഊ ਀∀䄀 洀漀渀甀洀攀渀琀愀氀 挀漀渀琀爀椀戀甀琀椀漀渀 琀漀 琀栀攀 猀琀甀搀礀 漀昀 愀 瀀氀愀渀琀 昀漀漀搀 漀昀 戀愀猀椀挀ഊimportance from pre-Columbian times to the present in the Americas and ਀渀漀眀 琀栀攀 眀漀爀氀搀⸀ ⸀ ⸀ ⸀ 䤀琀 眀椀氀氀 戀攀 琀栀攀 戀愀猀攀氀椀渀攀 昀漀爀 猀琀甀搀椀攀猀 漀昀 挀栀漀挀漀氀愀琀攀 椀渀ഊthe Americas and the world for the foreseeable future."--Rene Millon, ਀瀀爀漀昀攀猀猀漀爀 攀洀攀爀椀琀甀猀Ⰰ 唀渀椀瘀攀爀猀椀琀礀 漀昀 刀漀挀栀攀猀琀攀爀ഊ ਀∀䴀挀一攀椀氀 戀爀椀渀最猀 琀漀最攀琀栀攀爀 猀挀栀漀氀愀爀猀 椀渀 琀栀攀ഊfields of archaeology, history, art history, linguistics, epigraphy, ਀戀漀琀愀渀礀Ⰰ 挀栀攀洀椀猀琀爀礀Ⰰ 愀渀搀 挀甀氀琀甀爀愀氀 愀渀琀栀爀漀瀀漀氀漀最礀 琀漀 攀砀瀀氀漀爀攀 琀栀攀ഊdomestication, preparation, representation, and significance of cacao in ਀愀渀挀椀攀渀琀 愀渀搀 洀漀搀攀爀渀 挀漀洀洀甀渀椀琀椀攀猀 漀昀 琀栀攀 䄀洀攀爀椀挀愀猀Ⰰ 眀椀琀栀 愀 挀漀渀挀攀渀琀爀愀琀椀漀渀 漀渀ഊits use in Mesoamerica. ਀ഊCacao was used by many cultures in the pre-Columbian Americas as an ਀椀洀瀀漀爀琀愀渀琀 瀀愀爀琀 漀昀 爀椀琀甀愀氀猀 愀猀猀漀挀椀愀琀攀搀 眀椀琀栀 戀椀爀琀栀Ⰰ 挀漀洀椀渀最 漀昀 愀最攀Ⰰഊmarriage, and death, and was strongly linked with concepts of power and ਀爀甀氀攀爀猀栀椀瀀⸀ 圀栀椀氀攀 䔀甀爀漀瀀攀愀渀猀 栀愀瘀攀 昀漀爀 栀甀渀搀爀攀搀猀 漀昀 礀攀愀爀猀 挀氀愀椀洀攀搀 琀栀愀琀 琀栀攀礀ഊintroduced "chocolate" as a sauce for foods, evidence from ancient royal ਀琀漀洀戀猀 椀渀搀椀挀愀琀攀猀 挀愀挀愀漀 眀愀猀 甀猀攀搀 椀渀 愀 爀愀渀最攀 漀昀 昀漀漀搀猀 愀猀 眀攀氀氀 愀猀 戀攀瘀攀爀愀最攀猀ഊin ancient times. In addition, the volume's authors present information ਀琀栀愀琀 猀甀瀀瀀漀爀琀猀 愀 最爀攀愀琀攀爀 椀洀瀀漀爀琀愀渀挀攀 昀漀爀 挀愀挀愀漀 椀渀 瀀爀攀ⴀ䌀漀氀甀洀戀椀愀渀 匀漀甀琀栀ഊAmerica, where ancient vessels depicting cacao pods have recently been ਀椀搀攀渀琀椀昀椀攀搀⸀ഊ ਀䌀愀洀攀爀漀渀 䴀挀一攀椀氀 攀愀爀渀攀搀 栀攀爀 搀漀挀琀漀爀愀琀攀 椀渀 愀渀琀栀爀漀瀀漀氀漀最礀 昀爀漀洀 琀栀攀 䜀爀愀搀甀愀琀攀ഊCenter, City University of New York, and currently conducts research in ਀䌀漀瀀愀渀Ⰰ 䠀漀渀搀甀爀愀猀⸀ഊ ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀甀瀀昀⸀挀漀洀⼀戀漀漀欀⸀愀猀瀀㼀椀搀㴀䴀䌀一䔀䤀匀　㘀ഊ ਀ഊDate: Mon, 25 Aug 2008 09:47:05 -0700 ਀䘀爀漀洀㨀 䐀爀愀最漀渀 㰀搀爀愀最漀渀 愀琀 挀爀椀洀猀漀渀ⴀ搀爀愀最漀渀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] cacao nibs ਀吀漀㨀 氀愀搀礀瀀攀礀琀漀渀 愀琀 礀愀栀漀漀⸀挀漀洀Ⰰ 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀ഊ ਀ഊBeth Ann Bretter did speak thusly: ਀ഊI'm also not aware of any further processing that the nibs need to ਀最漀 琀栀爀漀甀最栀 漀琀栀攀爀 琀栀愀渀 最爀椀渀搀椀渀最 愀渀搀 洀椀砀椀渀最 椀渀 漀爀搀攀爀 琀漀 洀愀欀攀 ഊchocolate. In fact, I just saw a program about a Hawaiian chocolate ਀洀愀欀攀爀 漀渀 琀栀攀 䘀漀漀搀 一攀琀眀漀爀欀 礀攀猀琀攀爀搀愀礀 愀渀搀 愀氀氀 琀栀攀 椀渀琀攀渀猀攀 瀀爀漀挀攀猀猀椀渀最 ഊ(fermentation, roasting, breaking up of the seed pod into nibs) ਀琀愀欀攀猀 瀀氀愀挀攀 戀攀昀漀爀攀 琀栀攀 渀椀戀猀 愀爀攀 昀漀爀洀攀搀Ⰰ 渀漀琀 愀昀琀攀爀⸀ഊ---------------- End original message. --------------------- ਀ഊThe main further processing that most chocolate goes through are the ਀昀漀氀氀漀眀椀渀最 猀琀攀瀀猀㨀ഊ ਀䜀爀椀渀搀椀渀最ഊPressing the chocolate liquor to separate the cocoa butter and solids ਀⠀搀漀渀攀 漀渀 愀氀洀漀猀琀 愀氀氀 琀礀瀀攀猀 漀昀 挀栀漀挀漀氀愀琀攀 琀漀 愀氀氀漀眀 猀攀琀琀椀渀最 琀栀攀 瀀爀漀瀀攀爀 ഊcocoa butter content when it is blended) ਀䈀氀攀渀搀椀渀最 眀椀琀栀 琀栀攀 漀琀栀攀爀 椀渀最爀攀搀椀攀渀琀猀 椀渀挀氀甀搀椀渀最 琀栀攀 愀搀搀椀琀椀漀渀 漀昀 洀漀爀攀 ഊcocoa butter than is usually found in the nibs naturally (in most ਀瘀愀爀椀攀琀椀攀猀Ⰰ 攀砀挀攀瀀琀 昀漀爀 琀栀攀 瘀攀爀礀 栀椀最栀 猀漀氀椀搀猀 琀礀瀀攀猀⤀ഊConching (a long, slow mixing process where some flavor continues to ਀搀攀瘀攀氀漀瀀Ⰰ 攀猀瀀攀挀椀愀氀氀礀 愀渀礀 愀挀椀搀椀挀 渀漀琀攀猀⤀ഊTempering (the process of making chocolate silky smooth by ਀挀漀渀琀爀漀氀氀椀渀最 琀栀攀 琀攀洀瀀攀爀愀琀甀爀攀 愀渀搀 挀爀礀猀琀愀氀氀椀稀愀琀椀漀渀 漀昀 琀栀攀 瀀爀漀搀甀挀琀⤀ഊ ਀䐀爀愀最漀渀ഊ ਀ഊDate: Mon, 25 Aug 2008 09:57:16 -0700 (PDT) ਀䘀爀漀洀㨀 䈀攀琀栀 䄀渀渀 䈀爀攀琀琀攀爀 㰀氀愀搀礀瀀攀礀琀漀渀 愀琀 礀愀栀漀漀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] cacao nibs ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䌀漀渀挀栀椀渀最 ⠀愀 氀漀渀最Ⰰ 猀氀漀眀 洀椀砀椀渀最 瀀爀漀挀攀猀猀 眀栀攀爀攀 猀漀洀攀 昀氀愀瘀漀爀ഊcontinues to develop, especially any acidic notes) ਀ഊHuh. I wasn't aware that conching actually changed the flavor of chocolate since it's only a complicated and intricate grinding system to smooth out grittiness. ਀ഊPeyton ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㔀 䄀甀最 ㈀　　㠀 ㄀　㨀　㘀㨀㔀㜀 ⴀ　㜀　　ഊFrom: Dragon ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 挀愀挀愀漀 渀椀戀猀ഊTo: ladypeyton at yahoo.com, Cooks within the SCA ਀ऀ㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䈀攀琀栀 䄀渀渀 䈀爀攀琀琀攀爀 搀椀搀 猀瀀攀愀欀 琀栀甀猀氀礀㨀ഊ<<< Conching (a long, slow mixing process where some flavor continues to ਀搀攀瘀攀氀漀瀀Ⰰ 攀猀瀀攀挀椀愀氀氀礀 愀渀礀 愀挀椀搀椀挀 渀漀琀攀猀⤀ 㸀㸀㸀ഊ ਀䠀甀栀⸀  䤀 眀愀猀渀✀琀 愀眀愀爀攀 琀栀愀琀 挀漀渀挀栀椀渀最 愀挀琀甀愀氀氀礀 挀栀愀渀最攀搀 琀栀攀 昀氀愀瘀漀爀 漀昀 ഊchocolate since it's only a complicated and intricate grinding ਀猀礀猀琀攀洀 琀漀 猀洀漀漀琀栀 漀甀琀 最爀椀琀琀椀渀攀猀猀⸀ഊ---------------- End original message. --------------------- ਀ഊIt is a wet mixing process that goes on for many hours (or even ਀搀愀礀猀⤀Ⰰ 椀琀 搀漀攀猀 挀漀渀琀椀渀甀攀 琀漀 搀攀瘀攀氀漀瀀 猀漀洀攀 昀氀愀瘀漀爀⸀ 䰀椀欀攀 䤀 猀愀椀搀Ⰰ 琀栀椀猀 椀猀 ഊespecially so of some acidic notes in the chocolate. ਀ഊAlso, many chocolates are blends of beans with differing qualities. ਀圀椀琀栀 昀攀眀 ∀瘀愀爀椀攀琀愀氀∀ 攀砀挀攀瀀琀椀漀渀猀 渀漀眀 漀渀 琀栀攀 洀愀爀欀攀琀Ⰰ 挀栀漀挀漀氀愀琀攀 洀愀欀攀爀猀 ഊselect several types of beans to give the finished chocolate a ਀瀀愀爀琀椀挀甀氀愀爀 昀氀愀瘀漀爀 瀀爀漀昀椀氀攀⸀ഊ ਀䄀渀搀 樀甀猀琀 琀漀 挀氀愀爀椀昀礀Ⰰ 眀栀攀渀 䤀 猀愀礀 琀栀攀礀 愀爀攀 最爀椀琀琀礀Ⰰ 䤀 愀洀 渀漀琀 猀甀最最攀猀琀椀渀最 ഊit is like chewing on sand but more like chewing on roasted coffee ਀戀攀愀渀猀⸀ 䄀氀猀漀Ⰰ 眀栀攀渀 䤀 猀愀礀 椀琀 椀猀 戀椀琀琀攀爀Ⰰ 䤀 愀洀 挀漀洀瀀愀爀椀渀最 椀琀 琀漀 琀栀攀 ഊgeneral profile of most chocolates one would see on the market until ਀瘀攀爀礀 爀攀挀攀渀琀氀礀⸀ 吀栀攀 瘀攀爀礀 栀椀最栀 猀漀氀椀搀猀 ⠀㠀㔀─ 漀爀 洀漀爀攀⤀ 挀栀漀挀漀氀愀琀攀猀 漀渀 琀栀攀 ഊmarket today are also bitter in such a comparison. I was not ਀猀甀最最攀猀琀椀渀最 琀栀愀琀 琀栀攀礀 愀爀攀 甀渀瀀氀攀愀猀愀渀琀氀礀 猀漀 ⠀眀栀椀挀栀 䤀 搀椀搀 椀渀 昀愀挀琀 猀愀礀 ഊthey are not) just that to the person expecting cacao nibs to be ਀挀栀漀挀漀氀愀琀攀Ⰰ 琀栀攀礀 眀椀氀氀 昀椀渀搀 琀栀攀 攀砀瀀攀爀椀攀渀挀攀 琀漀 戀攀 焀甀椀琀攀 搀椀昀昀攀爀攀渀琀⸀ഊ ਀䐀爀愀最漀渀ഊ ਀ഊDate: Mon, 29 Sep 2008 20:58:50 -0400 ਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀攀 愀琀 洀愀挀⸀挀漀洀㸀ഊSubject: [Sca-cooks] Tobacco and Chocolate in new book ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀一攀眀 瘀漀氀甀洀攀 搀甀攀 漀甀琀 椀渀 伀挀琀漀戀攀爀 漀渀 䌀栀漀挀漀氀愀琀攀 愀渀搀 吀漀戀愀挀挀漀℀ഊ ਀匀愀挀爀攀搀 䜀椀昀琀猀Ⰰ 倀爀漀昀愀渀攀 倀氀攀愀猀甀爀攀猀㨀 䄀 䠀椀猀琀漀爀礀 漀昀 吀漀戀愀挀挀漀 愀渀搀ഊChocolate in the Atlantic World (Hardcover) by Marcy Norton. ਀        䠀愀爀搀挀漀瘀攀爀㨀 ㌀㌀㐀 瀀愀最攀猀㬀 倀甀戀氀椀猀栀攀爀㨀 䌀漀爀渀攀氀氀 唀渀椀瘀攀爀猀椀琀礀 倀爀攀猀猀 ഊ(October 2008)ISBN-10:0801444934 ISBN-13: 978-0801444937 ਀ഊ"Before Columbus's fateful voyage in 1492, no European had ever seen, ਀洀甀挀栀 氀攀猀猀 琀愀猀琀攀搀Ⰰ 琀漀戀愀挀挀漀 漀爀 挀栀漀挀漀氀愀琀攀⸀ 䤀渀椀琀椀愀氀氀礀 搀椀猀洀椀猀猀攀搀 愀猀 搀爀礀ഊleaves and an odd Indian drink, these two commodities came to conquer ਀䔀甀爀漀瀀攀 漀渀 愀 猀挀愀氀攀 甀渀猀甀爀瀀愀猀猀攀搀 戀礀 愀渀礀 漀琀栀攀爀 䄀洀攀爀椀挀愀渀 爀攀猀漀甀爀挀攀 漀爀 瀀爀漀搀甀挀琀⸀ഊA fascinating story of contact, exploration, and exchange in the ਀䄀琀氀愀渀琀椀挀 眀漀爀氀搀Ⰰ 匀愀挀爀攀搀 䜀椀昀琀猀Ⰰ 倀爀漀昀愀渀攀 倀氀攀愀猀甀爀攀猀 琀爀愀挀攀猀 琀栀攀 眀愀礀猀 椀渀 眀栀椀挀栀ഊthese two goods of the Americas both changed and were changed by Europe. ਀ഊFocusing on the Spanish Empire, Marcy Norton investigates how tobacco ਀愀渀搀 挀栀漀挀漀氀愀琀攀 戀攀挀愀洀攀 洀愀琀攀爀椀愀氀 愀渀搀 猀礀洀戀漀氀椀挀 氀椀渀欀猀 琀漀 琀栀攀 瀀爀攀ⴀ䠀椀猀瀀愀渀椀挀ഊpast for colonized Indians and colonizing Europeans alike." The author ਀椀猀 琀栀攀 䄀猀猀漀挀椀愀琀攀 䔀搀椀琀漀爀 漀昀 吀漀戀愀挀挀漀 椀渀 䠀椀猀琀漀爀礀 愀渀搀 䌀甀氀琀甀爀攀㨀 䄀渀 䔀渀挀礀挀氀漀瀀攀搀椀愀⸀ഊ ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀挀漀爀渀攀氀氀瀀爀攀猀猀⸀挀漀爀渀攀氀氀⸀攀搀甀⼀挀甀瀀开搀攀琀愀椀氀⸀琀愀昀㼀琀椀开椀搀㴀㐀㠀㤀㌀ഊ ਀䨀漀栀渀渀愀攀ഊ ਀ഊDate: Tue, 14 Oct 2008 15:58:06 -0400 ਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀攀 愀琀 洀愀挀⸀挀漀洀㸀ഊSubject: [Sca-cooks] Forthcoming titles Fall 2008 LONG ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䄀猀 瀀爀漀洀椀猀攀搀 猀漀洀攀琀椀洀攀 戀愀挀欀 栀攀爀攀✀猀 愀 氀椀猀琀 漀昀 猀漀洀攀 昀漀爀琀栀挀漀洀椀渀最ഊfall 08- winter 09 ਀琀椀琀氀攀猀 琀栀愀琀 洀椀最栀琀 戀攀 漀昀 椀渀琀攀爀攀猀琀 琀漀 爀攀愀搀攀爀猀 漀昀 琀栀椀猀 氀椀猀琀⸀ഊThey cover a full range of topics. ਀䤀✀瘀攀 椀渀挀氀甀搀攀搀 搀攀琀愀椀氀猀Ⰰ 搀攀猀挀爀椀瀀琀椀漀渀猀 漀爀 氀椀渀欀猀 眀栀攀爀攀 䤀 栀愀瘀攀 琀栀攀洀⸀ഊA number of the lists I used didn't record prices possibly because ਀琀栀攀礀 眀攀爀攀 渀漀琀 礀攀琀 猀攀琀⸀ഊ ਀䨀漀栀渀渀愀攀ഊ ਀ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀഊ*Chocolate: Pathway to the Gods with DVD *by Meredith L. Dreiss and ਀  匀栀愀爀漀渀 䔀搀最愀爀 䜀爀攀攀渀栀椀氀氀ഊ? 208 pages. University of Arizona Press (15 Oct 2008) ਀㌀Ⰰ　　　 礀攀愀爀猀 漀昀 琀栀攀 栀椀猀琀漀爀礀 漀昀 挀栀漀挀漀氀愀琀攀⸀ഊhttp://www.uapress.arizona.edu/BOOKS/bid1971.htm ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ 㤀 䴀愀爀 ㈀　　㤀 ㈀㄀㨀㐀㘀㨀㈀㐀 ⴀ　㠀　　ഊFrom: David Friedman ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀猀攀愀爀挀栀 漀渀 倀攀爀椀漀搀 䌀栀漀挀漀氀愀琀攀ഊTo: Cooks within the SCA ਀ഊMaster Raymond von dem Lowengrab recently posted to a West Kingdom ਀氀椀猀琀Ⰰ 搀攀猀挀爀椀戀椀渀最 猀漀洀攀 眀漀爀欀 栀攀 眀愀猀 搀漀椀渀最 漀渀 愀 瀀攀爀椀漀搀 搀攀猀挀爀椀瀀琀椀漀渀 漀昀 ഊmaking a chocolate drink. I asked if he would like me to post it ਀栀攀爀攀Ⰰ 愀渀搀 栀攀 猀愀椀搀 栀攀 眀漀甀氀搀⸀ 䘀漀爀 愀渀礀漀渀攀 眀栀漀 眀愀渀琀猀 琀漀 挀漀爀爀攀猀瀀漀渀搀 眀椀琀栀 ഊhim directly, his email address is: ਀ഊ Raymond Tripp ਀ഊHere's the relevant part of his original post: ਀ഊWould any of you Chocolate lovers in the group be interested in my ਀愀琀琀攀洀瀀琀猀 琀漀 琀爀愀渀猀氀愀琀攀 眀栀愀琀 椀猀 猀攀攀洀椀渀最 琀漀 戀攀 愀 瀀攀爀椀漀搀 搀椀猀挀爀椀瀀琀椀漀渀 漀昀 ഊingredients and, from what I can tell [so far], at least a rough ਀搀攀猀挀爀椀瀀琀椀漀渀 漀昀 琀栀攀 瀀爀漀挀攀猀猀 昀漀爀 洀愀欀椀渀最 琀栀攀 ∀䌀栀漀挀漀氀愀琀攀 䐀爀椀渀欀∀ 㼀ഊThe source is from "Narraciones historicas"- Seminario de Cultura ਀䴀攀砀椀挀愀渀愀⸀ 䴀攀砀椀挀漀Ⰰ ㄀㤀㤀㐀⸀ 戀礀 䰀甀椀猀 䌀愀猀琀椀氀氀漀 䰀攀搀漀渀⸀ഊ ਀伀渀攀 漀昀 琀栀攀 挀栀愀瀀琀攀爀猀 椀渀 琀栀椀猀 眀漀爀欀 椀猀 猀瀀攀挀椀昀椀挀氀礀 漀渀 ∀䌀栀漀挀漀氀愀琀攀∀Ⰰ 愀渀搀 ഊaccording to my co-workers/ translators/cultural advisors who ਀瀀爀漀瘀椀搀攀搀 洀攀 眀椀琀栀 琀栀椀猀 爀愀琀栀攀爀 漀戀猀挀甀爀攀 爀攀昀攀爀攀渀挀攀Ⰰ 琀栀椀猀 挀栀愀瀀琀攀爀 最漀攀猀 ഊrather in depth about the history of Chocolate and it's place in ਀䴀攀砀椀挀愀渀 栀椀猀琀漀爀礀⸀ഊ ਀䘀漀爀 琀栀漀猀攀 眀栀漀 愀爀攀 椀渀琀攀爀攀猀琀攀搀 椀渀 猀甀挀栀 猀洀愀氀氀 琀栀椀渀最猀 愀猀 ∀倀攀爀椀漀搀 ഊSources", the section I'm working on is taken from Juan de Cardenas ਀∀倀爀漀戀氀攀洀愀猀 礀 猀攀挀爀攀琀漀猀 洀愀爀愀瘀椀氀氀漀猀漀猀 搀攀 氀愀猀 䤀渀搀椀愀猀∀ 眀爀椀琀琀攀渀 椀渀 ㄀㔀㤀㄀⸀ഊAt this point I am only focusing on the actual passages pulled from ਀䌀愀爀搀攀渀愀猀 椀渀猀琀攀愀搀 漀昀 琀栀攀 眀栀漀氀攀 挀栀愀瀀琀攀爀ⴀ 琀栀椀猀 椀猀 昀漀爀 琀栀攀 猀愀欀攀 漀昀 琀椀洀攀 ഊand my sanity as it's been almost 20 years since I took Spanish and I ਀戀愀爀攀氀礀 猀焀甀攀攀欀攀搀 戀礀 愀 瀀愀猀猀椀渀最 最爀愀搀攀⸀ 䤀 愀洀 爀攀氀礀椀渀最 漀渀 琀栀攀 最爀愀挀椀漀甀猀 ഊassistance of my co-workers [who are brothers], mentioned above, who ਀猀栀愀爀攀 愀 氀漀瘀攀 漀昀 栀椀猀琀漀爀礀 愀渀搀 渀愀琀椀瘀攀 昀漀漀搀猀 昀爀漀洀 琀栀攀椀爀 爀攀最椀漀渀⸀ 伀栀 礀攀愀Ⰰ ഊone of them has been a Chocolateer and candy maker before he joined ਀洀礀 挀甀爀爀攀渀琀 攀洀瀀氀漀礀洀攀渀琀Ⰰ 愀渀搀 猀漀洀攀 漀昀 栀椀猀 椀渀猀椀最栀琀猀 栀愀瘀攀 戀攀攀渀 ഊenlightening. ਀ഊSo, please bear in mind that the translation is essentially done "By ਀䌀漀洀洀椀琀琀攀攀∀ 琀栀漀甀最栀 愀渀礀 洀椀猀琀愀欀攀猀 洀愀搀攀 眀椀氀氀 戀攀 洀礀 漀眀渀⸀ 嬀䤀昀 愀渀礀漀渀攀 椀猀 ഊinterested in a copy of the whole chapter, let me know and I'll do my ਀戀攀猀琀 琀漀 最攀琀 愀 挀漀瀀礀 琀漀 礀漀甀ⴀ 䤀✀搀 氀漀瘀攀 琀漀 猀攀攀 愀 琀爀愀渀猀氀愀琀椀漀渀Ⰰ 漀爀 攀瘀攀渀 愀 ഊreview, that didn't require my brain to occasionally short out....] ਀ഊAnd here is what he sent me for this list: ਀ഊ To get the ball rolling, here is, to the best of my understanding, ਀琀栀攀 攀砀挀攀爀瀀琀猀 昀爀漀洀 琀栀攀 猀漀甀爀挀攀 甀猀攀搀 戀礀 琀栀攀 愀甀琀栀漀爀⸀ 倀氀攀愀猀攀 渀漀琀攀 琀栀愀琀 䤀 ഊhave yet to figure out how to put accent marks over letters, so they ਀眀椀氀氀 戀攀 漀洀洀椀琀琀攀搀⸀ഊ ਀  倀攀爀漀 洀愀猀 焀甀攀 昀漀爀洀甀氀愀Ⰰ 氀漀 愀渀琀攀爀椀漀爀 猀漀氀漀 攀猀 甀渀愀 洀愀渀攀爀愀 搀攀 瀀爀攀瀀愀爀愀爀 攀氀 ഊchocolate ya para servirse. No ha sido dable al cronista tener en sus ਀洀愀渀漀猀 攀氀 氀椀戀爀漀 搀攀氀 搀漀挀琀漀爀 䈀愀爀爀椀漀猀Ⰰ 愀 焀甀攀 猀攀 爀攀昀椀攀爀攀 攀氀 瀀愀搀爀攀 堀椀洀攀渀攀稀Ⰰ ഊpero hojeando los Problemas y secretos maravillosos de las Indias, ਀漀戀爀愀 攀猀挀爀椀琀愀 瀀漀爀 攀氀 搀漀挀琀漀爀 䨀甀愀渀 搀攀 䌀愀爀搀攀渀愀猀 攀渀 ㄀㔀㤀㄀Ⰰ 攀渀挀甀攀渀琀爀愀 搀漀猀 ഊlargos capitulos sobre el mexicanisimo brebaje, en los que el autor ਀渀漀猀 漀昀爀攀挀攀 挀漀渀 挀漀洀瀀氀愀挀椀攀渀琀攀 瀀爀漀氀椀樀椀搀愀搀 最愀猀琀爀漀渀漀洀椀挀愀Ⰰ 甀渀愀 攀砀挀甀椀猀椀琀愀 ഊreceta para preparar chocolate, y una disertacion sobre las diversas ਀洀愀渀攀爀愀猀 攀渀 焀甀攀 猀攀 攀猀琀椀氀愀戀愀 琀漀洀愀爀氀漀⸀ഊ ਀嬀倀爀攀氀甀搀攀 漀瘀攀爀Ⰰ 栀攀爀攀✀猀 眀栀攀爀攀 眀攀 猀琀愀爀琀攀搀 眀漀爀欀椀渀最崀ഊ "En esta preciosa y medicinal bebida- anota el docto Cardenas- ਀攀渀琀爀愀渀Ⰰ 猀椀渀 攀氀 挀愀挀愀漀Ⰰ 攀猀瀀攀挀椀愀猀 焀甀攀 氀氀愀洀愀渀 搀攀 䌀愀猀琀椀氀氀愀㬀  礀 漀琀爀愀猀 焀甀攀 ഊaca llamamos de la tierra; las especias castellanas son, canela, ਀瀀椀洀椀攀渀琀愀Ⰰ 愀渀椀猀Ⰰ 愀樀漀渀樀漀氀椀∀㬀 氀愀猀 椀渀搀椀愀渀愀猀 最甀攀礀渀愀挀愀稀琀氀攀 嬀焀甀攀 氀漀猀 ഊespanoles llaman orejuela], sustancia "que se echa en el chocolate ਀洀甀礀 猀愀戀椀愀 礀 愀挀漀爀搀愀搀愀洀攀渀琀攀∀Ⰰ 瀀漀爀 猀甀 戀甀攀渀 漀氀漀爀Ⰰ ∀瀀甀攀猀 挀漀渀 攀氀 搀愀 最爀愀挀椀愀 ഊflagrancia y suavidad a esta bebida", y como toda medicina aromatica, ਀攀猀 挀漀爀搀椀愀氀Ⰰ ∀爀攀昀甀攀爀稀愀 礀 挀漀渀昀漀爀琀愀 氀愀 瘀椀爀琀甀搀 瘀椀琀愀氀Ⰰ 愀礀甀搀愀渀搀漀 愀 ഊengendrar espiritus de vida", y "da asi mesmo un muy gracioso sabor", ਀昀氀漀爀 搀攀 洀攀挀愀猀甀挀栀椀氀Ⰰ 焀甀攀 琀愀洀戀椀攀渀 瀀攀爀昀甀洀愀Ⰰ 礀 焀甀攀 挀愀氀椀攀渀琀愀 礀 挀漀渀猀甀洀攀 氀愀猀 ഊ"humidades flematicas", y conforta el higado, por lo que es la mejor ਀攀猀瀀攀挀椀愀 焀甀攀 攀渀琀爀愀 攀渀 氀愀 挀漀洀瀀漀猀椀挀椀漀渀㬀 琀氀椀砀挀栀椀氀Ⰰ ∀攀渀 渀甀攀猀琀爀漀 爀漀洀愀渀挀攀 ഊvainillas", cuyo buen olor compite "con el almizcle y ambar" es ਀挀漀爀搀椀愀氀 礀 愀洀椀最漀 搀攀氀 挀漀爀愀稀漀渀Ⰰ 礀 琀椀攀渀攀 ∀瘀椀爀琀甀搀 搀攀 搀愀爀 挀愀氀漀爀 愀氀 ഊestomago, cocer los humores gruesos, que en el estan de ordinario", ਀瀀漀爀 氀漀 焀甀攀 ∀渀漀 猀攀 搀攀戀攀 攀砀挀甀猀愀爀∀㬀 昀椀渀愀氀洀攀渀琀攀Ⰰ 愀挀栀椀漀琀攀Ⰰ 挀漀洀瀀愀爀愀戀氀攀 愀氀 ഊcardamomo, el cual se echa en esta bebida, asi para darle un rojo y ਀最爀愀挀椀漀猀漀 挀漀氀漀爀Ⰰ 挀漀洀漀 瀀愀爀愀 搀愀爀 猀甀猀琀攀渀琀漀 礀 攀渀最漀爀搀愀爀 愀氀 焀甀攀 氀攀 戀攀戀攀∀⸀ഊ "Se debe alabar-agrega- las especias olorosas de esta India ਀漀挀挀椀搀攀渀琀愀氀Ⰰ 焀甀攀 猀椀攀渀搀漀 挀愀氀椀攀渀琀攀猀Ⰰ 挀漀渀昀漀琀愀琀椀瘀愀猀 礀 愀爀漀洀愀琀愀挀愀猀Ⰰ 渀漀 渀漀猀 ഊdan aquel excesivo calor que las que nos traen de la India oriental". ਀搀椀挀栀愀猀 攀猀瀀攀椀愀猀 ∀樀愀洀愀猀 栀愀挀攀渀 搀愀渀漀 愀 渀愀搀椀攀Ⰰ 攀挀栀愀渀搀漀猀攀 洀愀礀漀爀洀攀渀琀攀 瀀漀挀漀 ഊde cada cosa. suelen algunas personas, por sentirse frias de estomago ਀漀 搀攀 瘀椀攀渀琀爀攀Ⰰ 攀挀栀愀爀 愀氀 挀栀漀挀漀氀愀琀攀 甀渀漀猀 挀栀椀氀攀猀 琀漀猀琀愀搀漀猀 礀 甀渀漀猀 最爀愀渀漀猀 ഊmayores de culantro seco, llamados pimienta de la tierra" ਀  爀攀挀漀洀椀攀渀搀愀 䌀愀爀搀攀渀愀猀 焀甀攀 琀漀搀愀猀 氀愀猀 猀甀猀琀愀渀挀椀愀猀 猀攀愀渀 渀甀攀瘀愀猀Ⰰ 攀砀挀攀瀀琀漀 攀氀 ഊcacao que "Mientras mas anejo, mas aceitoso y mantecoso sera", y a ਀挀漀渀琀椀渀甀愀挀椀漀渀 攀砀瀀氀椀挀愀 焀甀攀 氀愀猀 挀愀渀琀搀愀搀攀猀 搀攀 攀氀氀愀猀 焀甀攀 搀攀戀攀渀 甀猀愀爀猀攀 猀漀渀Ⰰ ഊpara cada cien cacaos, media onza de cada especia, asi indigenas como ਀攀猀瀀愀渀漀氀愀猀Ⰰ 氀漀猀 挀甀愀氀攀猀 猀攀 琀漀猀琀愀爀愀渀 猀攀瀀愀爀愀搀愀猀 搀攀氀 挀愀挀愀漀Ⰰ 瀀漀爀 渀攀挀攀猀椀琀愀爀 ഊeste mayor fuego, y que tales dosis pueden aumentarse o disminuirse a ਀瘀漀氀甀渀琀愀搀Ⰰ 猀攀最甀渀 攀氀 最甀猀琀漀⸀ഊ ਀  一攀攀搀氀攀猀猀 琀漀 猀愀礀Ⰰ 琀栀椀猀 洀愀渀 椀猀 琀栀攀 洀愀猀琀攀爀 漀昀 琀栀攀 爀甀渀ⴀ漀渀 猀攀渀琀愀渀挀攀⸀ഊ I have held the translation to this point as the next paragraph ਀戀攀最椀渀猀 琀漀 搀攀猀挀爀椀戀攀 琀栀攀 眀漀爀欀⼀ 漀戀猀攀爀瘀愀琀椀漀渀猀 漀昀 䄀渀琀漀渀椀漀 䌀漀氀漀洀攀渀攀爀漀 搀攀 ഊLedesma's Curioso tratado de la naturaleza y calidad del chocolate ਀瀀甀戀氀椀猀栀攀搀 椀渀 䴀愀搀爀椀搀 椀渀 ㄀㘀㌀㄀ⴀ 漀甀琀猀椀搀攀 漀昀 漀甀爀 挀甀琀 漀昀昀 瀀漀椀渀琀 椀昀 ㄀㘀　　 椀猀 ഊto be accepted. ਀ഊ The clue, for me, that I might be on to something with this lay in ਀琀栀攀 昀椀爀猀琀 猀攀渀琀愀渀挀攀㨀 䔀渀 攀猀琀愀⸀⸀ ∀䤀渀 琀栀椀猀 戀攀愀甀琀椀昀甀氀 洀攀搀椀挀椀渀愀氀 ഊDrink-wrote the Doctor Carenas- go without the cocao, the species ਀琀栀攀礀 挀愀氀氀 挀愀猀琀椀氀氀椀愀渀猀㬀 椀渀 漀琀栀攀爀猀 琀栀攀礀 挀愀氀氀 昀爀漀洀 琀栀攀 氀愀渀搀⸀ഊ Juan and Efram, my translators, made the folowing notes; "Go without ਀琀栀攀 挀漀挀愀漀∀ⴀ 栀攀✀猀 搀攀猀挀爀椀戀椀渀最 琀栀攀 瀀爀攀瀀愀爀愀琀椀漀渀 戀礀 猀攀瀀愀爀愀琀椀渀最 琀栀攀 戀愀琀挀栀攀猀 ഊof ingrediants from castillian and "others they call from the land" ਀戀攀椀渀最 渀愀琀椀瘀攀 猀瀀椀挀攀猀⸀ഊ ਀  䄀挀挀漀爀搀椀渀最 琀漀 䨀甀愀渀Ⰰ 琀栀攀 昀漀爀洀攀爀 挀栀漀挀漀氀愀琀攀攀爀Ⰰ 琀栀椀猀 琀爀愀渀猀氀愀琀椀漀渀 搀漀攀猀 ഊeventually describe, at least roughly, how to make the drink. But, ਀琀栀攀 瀀爀漀戀氀攀洀 栀攀✀猀 栀愀瘀椀渀最 椀猀 琀栀愀琀 琀栀攀 猀漀甀爀挀攀 琀攀渀搀猀 琀漀 搀攀猀挀爀椀戀攀 愀渀搀 ഊexpound upon the nature of various ingrediants '...consumes flematic ਀栀甀洀漀甀爀猀⸀⸀⸀∀ 椀猀 漀渀攀 漀昀 洀礀 昀愀瘀漀爀椀琀攀猀 猀漀 昀愀爀Ⰰ 愀渀搀 眀椀琀栀 琀栀攀 愀爀挀栀愀椀挀 ഊprose, he sometimes pulls his hair. ਀ഊ like I've said before, as far as Spanish goes, I'm rather un-fluent, ਀猀漀 䤀✀氀氀 琀爀甀猀琀 琀栀攀猀攀 最甀礀猀 琀漀 最椀瘀攀 洀攀 琀栀攀椀爀 戀攀猀琀 琀栀攀渀 琀栀爀漀眀 椀琀 琀漀 琀栀攀 ഊwolves to chew on. ਀ഊ For the anthropology minded, Juan and Efram come from a small ਀琀漀眀渀⼀瘀椀氀氀愀最攀 椀渀 挀攀渀琀爀愀氀 洀攀砀椀挀漀 琀栀愀琀 栀愀猀 瀀爀攀ⴀ挀漀氀漀渀椀愀氀 爀漀漀琀猀Ⰰ 眀椀琀栀 ഊcooking traditions that have been passed down, mainly through the ਀眀漀洀攀渀Ⰰ 昀漀爀 最攀渀爀愀琀椀漀渀猀⸀ 䨀甀愀渀 爀攀洀攀洀戀攀爀猀 猀攀攀椀渀最 栀椀猀 最爀愀渀搀昀愀琀栀攀爀 洀愀欀攀Ⰰ 戀礀 ഊhand grinding, the cakes of corn, spices, and chocolate, over the ਀栀攀愀琀攀搀 最爀椀渀搀猀琀漀渀攀Ⰰ 戀愀挀欀 椀渀 琀栀攀 㔀　✀猀⸀ 圀栀攀渀 洀礀 椀渀琀攀爀攀猀琀 椀渀 琀栀攀 ഊhistorical aspects of chocolate became known to him, he has begun ਀琀愀氀欀椀渀最 眀椀琀栀 猀漀洀攀 漀昀 琀栀攀 ∀攀氀搀攀爀猀∀ 椀渀 栀椀猀 昀愀洀椀氀礀 愀戀漀甀琀 琀栀攀椀爀 欀渀漀眀攀氀搀最攀 ഊon preparing chocolate in it's various forms, and when he read ਀䴀椀猀琀爀攀猀猀 䨀甀愀渀渀愀✀猀 爀攀挀椀瀀攀 昀漀爀 挀栀漀挀漀氀愀琀攀Ⰰ 渀漀琀攀搀 琀漀 洀攀 ∀䤀 爀攀愀氀椀稀攀搀 琀栀愀琀 ഊI've been drinknig this all my life !", abliet, without the orange ਀昀氀漀眀攀爀猀⸀ഊ-- ਀䐀愀瘀椀搀⼀䌀愀爀椀愀搀漀挀ഊwww.daviddfriedman.com ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀　 䴀愀爀 ㈀　　㤀 　㜀㨀㄀㤀㨀㈀㜀 ⴀ　㐀　　ഊFrom: "Phil Troy / G. Tacitus Adamantius" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀猀攀愀爀挀栀 漀渀 倀攀爀椀漀搀 䌀栀漀挀漀氀愀琀攀ഊTo: Cooks within the SCA ਀ഊOn Mar 10, 2009, at 1:46 AM, David Friedman wrote: ਀㰀㰀㰀 䄀挀挀漀爀搀椀渀最 琀漀 䨀甀愀渀Ⰰ 琀栀攀 昀漀爀洀攀爀 挀栀漀挀漀氀愀琀攀攀爀Ⰰ 琀栀椀猀 琀爀愀渀猀氀愀琀椀漀渀 搀漀攀猀  ഊeventually describe, at least roughly, how to make the drink. But, ਀琀栀攀 瀀爀漀戀氀攀洀 栀攀✀猀 栀愀瘀椀渀最 椀猀 琀栀愀琀 琀栀攀 猀漀甀爀挀攀 琀攀渀搀猀 琀漀 搀攀猀挀爀椀戀攀 愀渀搀  ഊexpound upon the nature of various ingrediants '...consumes ਀昀氀攀洀愀琀椀挀 栀甀洀漀甀爀猀⸀⸀⸀∀ 椀猀 漀渀攀 漀昀 洀礀 昀愀瘀漀爀椀琀攀猀 猀漀 昀愀爀Ⰰ 愀渀搀 眀椀琀栀 琀栀攀  ഊarchaic prose, he sometimes pulls his hair. >>> ਀ഊYou might mention, for what it's worth, that we might be able to help ਀攀砀瀀氀愀椀渀 琀栀攀 爀攀昀攀爀攀渀挀攀猀 琀漀 瀀栀氀攀最洀愀琀椀挀 栀甀洀漀爀猀Ⰰ 昀漀爀 攀砀愀洀瀀氀攀Ⰰ 椀渀 氀愀礀洀愀渀✀猀  ഊterms. ਀ഊFor example, the most obvious ingredient that would consume phlegmatic ਀栀甀洀漀爀猀 琀栀愀琀 礀漀甀✀搀 戀攀 氀椀欀攀氀礀 琀漀 昀椀渀搀 椀渀 愀渀 攀愀爀氀礀 䴀攀砀椀挀愀渀 挀栀漀挀漀氀愀琀攀  ഊrecipe would be chiles: hot and dry offsets the cold and moisture ਀愀猀猀漀挀椀愀琀攀搀 眀椀琀栀 瀀栀氀攀最洀愀琀椀挀 栀甀洀漀爀猀⸀ഊ ਀倀爀攀琀琀礀 最漀漀搀 愀猀 愀渀 攀砀瀀攀挀琀漀爀愀渀琀Ⰰ 琀漀漀⸀⸀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Tue, 10 Mar 2009 07:40:54 -0400 ਀䘀爀漀洀㨀 匀愀椀渀琀 倀栀氀椀瀀 㰀瀀栀氀椀瀀 愀琀 㤀㤀洀愀椀渀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Research on Period Chocolate ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䤀 昀漀甀渀搀 琀栀攀 洀漀猀琀 眀漀渀搀攀爀昀甀氀 挀栀漀挀漀氀愀琀攀 琀栀攀 漀琀栀攀爀 搀愀礀ⴀ 漀爀 䤀 猀栀漀甀氀搀 猀愀礀ⰀഊR&M found it for me at the local co op. It's called Chocolate ਀䴀攀砀椀挀愀渀漀Ⰰ 戀礀 吀愀稀愀 䌀栀漀挀漀氀愀琀攀 ⠀漀甀琀 漀昀 䴀愀猀猀愀挀栀甀猀攀琀琀猀Ⰰ 戀琀眀⤀ 愀渀搀 椀琀✀猀ഊorganic Dominican cacao beans, organic cane sugar, and dried guajillo ਀挀栀椀氀攀猀⸀ 吀栀攀 挀愀挀愀漀 椀猀 猀琀漀渀攀 最爀漀甀渀搀ⴀ 䤀✀洀 眀漀渀搀攀爀椀渀最 椀昀 琀栀椀猀 洀椀最栀琀 戀攀 愀欀椀渀ഊto the drink mentioned here. This chocolate can be eaten as candy, but ਀椀猀 愀氀猀漀 猀甀瀀瀀漀猀攀搀 琀漀 戀攀 搀爀漀瀀瀀攀搀 椀渀琀漀 栀漀琀 眀愀琀攀爀 愀渀搀 猀攀爀瘀攀搀 愀猀 愀ഊbeverage. Perhaps with a bit of corn meal, it might be equivalent to ਀琀栀攀 挀栀漀挀漀氀愀琀攀 戀攀瘀攀爀愀最攀 爀攀昀攀爀攀渀挀攀搀㼀ഊ ਀䤀 氀漀瘀攀 琀栀攀 猀琀甀昀昀ⴀ 椀昀 䤀 渀攀瘀攀爀 栀愀搀 愀挀挀攀猀猀 琀漀 愀渀礀 漀琀栀攀爀 挀栀漀挀漀氀愀琀攀Ⰰ 䤀✀搀 戀攀ഊcontent. Unfortunately, at $5 per 2.7 oz (77 g ) package, Hershey's ਀眀椀氀氀 猀琀椀氀氀 最攀琀 洀礀 戀甀猀椀渀攀猀猀 㬀ⴀ⤀ഊ ਀圀攀戀猀椀琀攀 椀猀 眀眀眀⸀琀愀稀愀挀栀漀挀漀氀愀琀攀⸀挀漀洀 椀昀 愀渀礀漀渀攀 眀愀渀琀猀 琀漀 挀栀攀挀欀 椀琀 漀甀琀⸀ഊ ਀ഊDate: Tue, 10 Mar 2009 07:55:33 -0400 ਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀攀 愀琀 洀愀挀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Research on Period Chocolate ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀Ⰰഊ lowengrab at gmail.com ਀ഊAntonio Colomenero de Ledesma's Curioso.... was translated and published ਀椀渀 䔀渀最氀椀猀栀 椀渀 ㄀㘀㐀　⸀ഊ ਀䌀漀氀洀攀渀攀爀漀 搀攀 䰀攀搀攀猀洀愀Ⰰ 䄀渀琀漀渀椀漀⸀ഊA curious treatise of the nature and quality of chocolate. VVritten in ਀匀瀀愀渀椀猀栀 戀礀 䄀渀琀漀渀椀漀 䌀漀氀洀攀渀攀爀漀Ⰰ 搀漀挀琀漀爀 椀渀 瀀栀礀猀椀挀欀攀 愀渀搀 挀栀椀爀甀爀最攀爀礀⸀ 䄀渀搀 瀀甀琀 ഊinto English by Don Diego de Vades-forte. ਀倀甀戀氀椀挀愀琀椀漀渀 䤀渀昀漀㨀 䤀洀瀀爀椀渀琀攀搀 愀琀 䰀漀渀搀漀渀 㨀 䈀礀 䤀⸀ 伀欀攀猀Ⰰ 搀眀攀氀氀椀渀最 椀渀 䰀椀琀琀氀攀 ഊSt. Bartholomewes, 1640. ਀ഊIt's part of EEBO and EEBO-TCP. There are also two later editions in EEBO. ਀ഊJohnnae ਀ഊDavid Friedman wrote: ਀㰀㰀㰀 䴀愀猀琀攀爀  刀愀礀洀漀渀搀 瘀漀渀 搀攀洀 䰀漀眀攀渀最爀愀戀 爀攀挀攀渀琀氀礀 瀀漀猀琀攀搀 琀漀 愀 圀攀猀琀 䬀椀渀最搀漀洀 ഊlist, describing some work he was doing on a period description of ਀洀愀欀椀渀最 愀 挀栀漀挀漀氀愀琀攀 搀爀椀渀欀⸀ 䤀 愀猀欀攀搀 椀昀 栀攀 眀漀甀氀搀 氀椀欀攀 洀攀 琀漀 瀀漀猀琀 椀琀 栀攀爀攀Ⰰ ഊand he said he would. For anyone who wants to correspond with him ਀搀椀爀攀挀琀氀礀Ⰰ 栀椀猀 攀洀愀椀氀 愀搀搀爀攀猀猀 椀猀㨀ഊsnipped ਀ 䤀 栀愀瘀攀 栀攀氀搀 琀栀攀 琀爀愀渀猀氀愀琀椀漀渀 琀漀 琀栀椀猀 瀀漀椀渀琀 愀猀 琀栀攀 渀攀砀琀 瀀愀爀愀最爀愀瀀栀 ഊbegins to describe the work/ observations of Antonio Colomenero de ਀䰀攀搀攀猀洀愀✀猀 䌀甀爀椀漀猀漀 琀爀愀琀愀搀漀 搀攀 氀愀 渀愀琀甀爀愀氀攀稀愀 礀 挀愀氀椀搀愀搀 搀攀氀 挀栀漀挀漀氀愀琀攀 ഊpublished in Madrid in 1631- outside of our cut off point if 1600 is ਀琀漀 戀攀 愀挀挀攀瀀琀攀搀⸀ 㸀㸀㸀ഊ ਀ഊDate: Tue, 10 Mar 2009 13:51:05 -0400 ਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀攀 愀琀 洀愀挀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Research on Period Chocolate ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䄀渀琀漀渀椀漀 䌀漀氀洀攀渀攀爀漀 搀攀 䰀攀搀攀猀洀愀  椀猀 攀瘀攀渀  昀漀甀渀搀 漀渀 䄀洀愀稀漀渀 琀栀攀猀攀 搀愀礀猀⸀ഊChocolate: or, An Indian Drinke (Dodo Press) (Paperback) ਀戀礀 䄀渀琀漀渀椀漀 䌀漀氀洀攀渀攀爀漀 搀攀 䰀攀搀攀猀洀愀 ⠀䄀甀琀栀漀爀⤀Ⰰ 䨀愀洀攀猀 圀愀搀猀眀漀爀琀栀  ഊ ਀⠀吀爀愀渀猀氀愀琀漀爀⤀ഊ ਀吀栀椀猀 眀漀甀氀搀 戀攀 琀栀攀 ㄀㘀㔀㈀ 攀搀椀琀椀漀渀 琀栀愀琀 眀愀猀 瀀甀戀氀椀猀栀攀搀 椀渀 䰀漀渀搀漀渀⸀ 䤀琀 眀愀猀 ഊoriginally part of a longer work on drinks. ਀ഊYou can even have it Auto-delivered wirelessly to Kindle. ਀ഊJohnnae ਀ഊJohnna wrote this am: ਀㰀㰀㰀 䄀渀琀漀渀椀漀 䌀漀氀漀洀攀渀攀爀漀 搀攀 䰀攀搀攀猀洀愀✀猀 䌀甀爀椀漀猀漀⸀⸀⸀⸀ 眀愀猀 琀爀愀渀猀氀愀琀攀搀 愀渀搀 ഊpublished in English in 1640. ਀ഊColmenero de Ledesma, Antonio. ਀䄀 挀甀爀椀漀甀猀 琀爀攀愀琀椀猀攀 漀昀 琀栀攀 渀愀琀甀爀攀 愀渀搀 焀甀愀氀椀琀礀 漀昀 挀栀漀挀漀氀愀琀攀⸀ 嘀嘀爀椀琀琀攀渀 椀渀 ഊSpanish by Antonio Colmenero, doctor in physicke and chirurgery. And ਀瀀甀琀 椀渀琀漀 䔀渀最氀椀猀栀 戀礀 䐀漀渀 䐀椀攀最漀 搀攀 嘀愀搀攀猀ⴀ昀漀爀琀攀⸀ഊPublication Info: Imprinted at London : By I. Okes, dwelling in Little ਀匀琀⸀ 䈀愀爀琀栀漀氀漀洀攀眀攀猀Ⰰ ㄀㘀㐀　⸀ഊ ਀䤀琀✀猀 瀀愀爀琀 漀昀 䔀䔀䈀伀 愀渀搀 䔀䔀䈀伀ⴀ吀䌀倀⸀ 吀栀攀爀攀 愀爀攀 愀氀猀漀 琀眀漀 氀愀琀攀爀 攀搀椀琀椀漀渀猀 椀渀 ഊEEBO. ਀ഊJohnnae >>> ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀　 䴀愀爀 ㈀　　㤀 ㄀㤀㨀㐀㤀㨀㐀㠀 ⬀　　　　 ⠀䜀䴀吀⤀ഊFrom: emilio szabo ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀猀攀愀爀挀栀 漀渀 倀攀爀椀漀搀 䌀栀漀挀漀氀愀琀攀ഊTo: sca-cooks at lists.ansteorra.org ਀ഊ<<< Antonio Colmenero de Ledesma is even found on Amazon these days. >>> ਀ഊAnd even at gutenberg as an audio book: ਀ഊChocolate: or, An Indian Drinke ਀䄀渀琀漀渀椀漀 䌀漀氀洀攀渀攀爀漀 搀攀 䰀攀搀攀猀洀愀ഊ ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀最甀琀攀渀戀攀爀最⸀漀爀最⼀昀椀氀攀猀⼀㈀㘀㈀㄀㈀⼀㈀㘀㈀㄀㈀ⴀ椀渀搀攀砀⸀栀琀洀氀ഊ ਀ഊDate: Tue, 10 Mar 2009 19:26:10 -0400 ਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀攀 愀琀 洀愀挀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Chocolate in Mesoamerica: A Cultural History ਀ऀ漀昀ऀ䌀愀挀愀漀ഊTo: Cooks within the SCA ਀ഊSince we are talking about chocolate-- ਀吀栀攀 昀漀氀氀漀眀椀渀最 戀漀漀欀 琀栀愀琀 䤀 爀攀瀀漀爀琀攀搀 漀渀 椀渀 ㈀　　㜀 眀椀氀氀 戀攀 漀甀琀 椀渀 瀀愀瀀攀爀戀愀挀欀 ഊon April 19th, 2009 ਀䄀洀愀稀漀渀 栀愀猀 椀琀 昀漀爀 愀 瀀爀攀ⴀ猀愀氀攀 瀀爀椀挀攀 漀昀  ␀㈀㌀⸀㔀㠀⸀ 吀栀攀 栀愀爀搀戀愀挀欀 椀猀 猀琀椀氀氀 㜀㔀 ഊand $60 on sale from Amazon. ਀ഊJohnnae ਀ഊ-------------- ਀䠀攀爀攀✀猀 愀渀漀琀栀攀爀 渀攀眀 ㈀　　㜀 戀漀漀欀 琀栀愀琀 洀愀礀 椀渀琀攀爀攀猀琀 猀漀洀攀 瀀攀漀瀀氀攀⸀ഊ ਀䨀漀栀渀渀愀ഊ ਀  䌀栀漀挀漀氀愀琀攀 椀渀 䴀攀猀漀愀洀攀爀椀挀愀㨀 䄀 䌀甀氀琀甀爀愀氀 䠀椀猀琀漀爀礀 漀昀 䌀愀挀愀漀⸀ഊEdited by Cameron L. McNeil. 544 pages ਀  ␀㜀㔀⸀　　   ⨀䤀匀䈀一 ㄀㌀㨀 ⨀㤀㜀㠀ⴀ　ⴀ㠀㄀㌀　ⴀ㈀㤀㔀㌀ⴀ㔀   ⨀䤀匀䈀一 ㄀　㨀 ⨀　ⴀ㠀㄀㌀　ⴀ㈀㤀㔀㌀ⴀ㠀ഊOverview ਀ഊ"A monumental contribution to the study of a plant food of basic ਀椀洀瀀漀爀琀愀渀挀攀 昀爀漀洀 瀀爀攀ⴀ䌀漀氀甀洀戀椀愀渀 琀椀洀攀猀 琀漀 琀栀攀 瀀爀攀猀攀渀琀 椀渀 琀栀攀 䄀洀攀爀椀挀愀猀 愀渀搀ഊnow the world. . . . It will be the baseline for studies of chocolate in ਀琀栀攀 䄀洀攀爀椀挀愀猀 愀渀搀 琀栀攀 眀漀爀氀搀 昀漀爀 琀栀攀 昀漀爀攀猀攀攀愀戀氀攀 昀甀琀甀爀攀⸀∀ⴀⴀ刀攀渀攀 䴀椀氀氀漀渀Ⰰഊprofessor emeritus, University of Rochester ਀ഊ"McNeil brings together scholars in the ਀昀椀攀氀搀猀 漀昀 愀爀挀栀愀攀漀氀漀最礀Ⰰ 栀椀猀琀漀爀礀Ⰰ 愀爀琀 栀椀猀琀漀爀礀Ⰰ 氀椀渀最甀椀猀琀椀挀猀Ⰰ 攀瀀椀最爀愀瀀栀礀Ⰰഊbotany, chemistry, and cultural anthropology to explore the ਀搀漀洀攀猀琀椀挀愀琀椀漀渀Ⰰ 瀀爀攀瀀愀爀愀琀椀漀渀Ⰰ 爀攀瀀爀攀猀攀渀琀愀琀椀漀渀Ⰰ 愀渀搀 猀椀最渀椀昀椀挀愀渀挀攀 漀昀 挀愀挀愀漀 椀渀ഊancient and modern communities of the Americas, with a concentration on ਀椀琀猀 甀猀攀 椀渀 䴀攀猀漀愀洀攀爀椀挀愀⸀ഊ ਀䌀愀挀愀漀 眀愀猀 甀猀攀搀 戀礀 洀愀渀礀 挀甀氀琀甀爀攀猀 椀渀 琀栀攀 瀀爀攀ⴀ䌀漀氀甀洀戀椀愀渀 䄀洀攀爀椀挀愀猀 愀猀 愀渀ഊimportant part of rituals associated with birth, coming of age, ਀洀愀爀爀椀愀最攀Ⰰ 愀渀搀 搀攀愀琀栀Ⰰ 愀渀搀 眀愀猀 猀琀爀漀渀最氀礀 氀椀渀欀攀搀 眀椀琀栀 挀漀渀挀攀瀀琀猀 漀昀 瀀漀眀攀爀 愀渀搀ഊrulership. While Europeans have for hundreds of years claimed that they ਀椀渀琀爀漀搀甀挀攀搀 ∀挀栀漀挀漀氀愀琀攀∀ 愀猀 愀 猀愀甀挀攀 昀漀爀 昀漀漀搀猀Ⰰ 攀瘀椀搀攀渀挀攀 昀爀漀洀 愀渀挀椀攀渀琀 爀漀礀愀氀ഊtombs indicates cacao was used in a range of foods as well as beverages ਀椀渀 愀渀挀椀攀渀琀 琀椀洀攀猀⸀ 䤀渀 愀搀搀椀琀椀漀渀Ⰰ 琀栀攀 瘀漀氀甀洀攀✀猀 愀甀琀栀漀爀猀 瀀爀攀猀攀渀琀 椀渀昀漀爀洀愀琀椀漀渀ഊthat supports a greater importance for cacao in pre-Columbian South ਀䄀洀攀爀椀挀愀Ⰰ 眀栀攀爀攀 愀渀挀椀攀渀琀 瘀攀猀猀攀氀猀 搀攀瀀椀挀琀椀渀最 挀愀挀愀漀 瀀漀搀猀 栀愀瘀攀 爀攀挀攀渀琀氀礀 戀攀攀渀ഊidentified. ਀ഊCameron McNeil earned her doctorate in anthropology from the Graduate ਀䌀攀渀琀攀爀Ⰰ 䌀椀琀礀 唀渀椀瘀攀爀猀椀琀礀 漀昀 一攀眀 夀漀爀欀Ⰰ 愀渀搀 挀甀爀爀攀渀琀氀礀 挀漀渀搀甀挀琀猀 爀攀猀攀愀爀挀栀 椀渀ഊCopan, Honduras. ਀ഊhttp://www.upf.com/book.asp?id=MCNEIS06 ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㄀㈀ 䴀愀爀 ㈀　　㤀 ㈀㄀㨀㈀㠀㨀㔀㐀 ⬀　　　　 ⠀䜀䴀吀⤀ഊFrom: emilio szabo ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 伀渀ⴀ氀椀渀攀 ㄀㔀㤀㤀 䔀渀最氀椀猀栀ⴀ匀瀀愀渀椀猀栀 䐀椀挀琀椀漀渀愀爀礀ഊTo: sca-cooks at lists.ansteorra.org ਀ഊThanks a lot for pointing to the dictionary. ਀ഊOn the same site there is a description of a food project. ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀攀洀猀⸀欀挀氀⸀愀挀⸀甀欀⼀挀漀渀琀攀渀琀⼀瀀爀漀樀⼀昀漀漀搀⼀瀀爀漀ⴀ昀漀漀搀⸀栀琀洀氀ഊ ਀䄀渀搀 琀栀攀爀攀 愀爀攀 攀氀攀挀琀爀漀渀椀挀 琀攀砀琀猀Ⰰ 漀渀攀 漀昀 琀栀攀洀 椀猀 琀栀攀 猀攀挀漀渀搀 氀攀琀琀攀爀 漀昀 䌀漀爀琀攀猀 ⠀㄀㔀㈀　⤀Ⰰ 眀栀攀爀攀 挀愀挀愀漀 椀猀 洀攀渀琀椀漀渀攀搀㨀ഊ ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀攀洀猀⸀欀挀氀⸀愀挀⸀甀欀⼀挀漀渀琀攀渀琀⼀攀琀攀砀琀⼀攀　㄀㔀⸀栀琀洀氀ഊ ਀∀夀 瀀甀猀漀 攀渀 攀氀氀漀 琀愀渀琀愀 搀攀氀椀最攀渀挀椀愀 焀甀攀 搀攀渀搀攀 攀渀 搀漀猀 洀攀猀攀猀 焀甀攀 礀漀 猀攀 氀漀ഊdije estaban sembradas sesenta hanegas de ma?z y diez de frisoles y dos ਀洀椀氀氀 瀀椀攀猀 搀攀 挀愀挀愀瀀Ⰰ 焀甀攀 攀猀 甀渀愀 昀爀甀琀愀 挀漀洀漀 愀氀洀攀渀搀爀愀猀 焀甀攀 攀氀氀漀猀 瘀攀渀搀攀渀ഊmolida y ti?nenla en tanto que se trata por moneda ...". ਀ഊcacap = cacao, see: ਀ഊhttp://books.google.de/books?id=oc6umVJFQpYC&pg=PA221&lpg=PA221&dq=%22dos+mill+pies+de+cacap%22&source=bl&ots=qs5oJcwm8Q&sig=tnNJUaEo9T2QYGwfZv2xxWWyk4w&hl=de&ei=Hnu5Sf3MOIOB_gbYx4iIBg&sa=X&oi=book_result&resnum=2&ct=result#PPA29,M1 ਀ഊBTW: the Norton article, someone mentioned several posts ago in the chocolate thread, says that chocolate was used in the Iberia in the 1590ies. ਀ഊE. ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀㜀 䴀愀爀 ㈀　　㤀 　㤀㨀㈀㌀㨀㈀㄀ ⴀ　㐀　　ഊFrom: Johnna Holloway ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 圀攀椀最栀琀猀 愀渀搀 洀攀愀猀甀爀攀猀 爀攀 䌀栀漀挀漀氀愀琀攀 䐀爀椀渀欀猀ഊTo: Cooks within the SCA ਀ഊA couple of weeks ago there was a post regarding Chocolate ਀愀渀搀 琀栀攀 爀攀猀攀愀爀挀栀 戀攀椀渀最 搀漀渀攀 戀礀 䴀愀猀琀攀爀 刀愀礀洀漀渀搀 瘀漀渀 搀攀洀 䰀漀眀攀渀最爀愀戀 伀䰀⸀ഊMaster Raymond and I have been corresponding back and forth about various aspects of chocolate research and early sources. He sent me this post today ਀爀攀最愀爀搀椀渀最 猀漀洀攀 漀昀 琀栀攀 眀攀椀最栀琀猀⼀洀攀愀猀甀爀攀猀 琀栀愀琀 愀瀀瀀攀愀爀 椀渀 琀栀攀 䘀氀漀爀椀氀攀最椀甀洀 昀椀氀攀 漀渀 ഊChocolate Drinks. ਀ഊThe background as constructed from posts in the florilegium: ਀ഊBack in 1996 there was a post by Eric S. Haverberg that gave a recipe. ਀䤀琀 爀攀愀搀猀 椀渀 瀀愀爀琀ⴀⴀ  䐀愀琀攀㨀 ㈀㘀 伀挀琀 ㄀㤀㤀㘀 　㘀㨀㌀㘀㨀㐀㠀 ⴀ　㐀　　ഊEHAV at oro.net (Eric S. Haverberg) wrote:I here is the recipe I have ਀昀爀漀洀 ㄀㘀㌀㄀ 瀀甀戀氀椀猀栀攀搀 戀礀 䄀渀琀漀渀椀漀 䌀漀氀洀攀渀攀爀漀 眀栀漀 栀愀搀 琀愀欀攀渀 椀琀 昀爀漀洀 愀 ഊMarchena physician; ਀ഊ 700 cocoa beans ਀           ㄀ ㄀⼀㈀ 氀戀猀⸀ 眀栀椀琀攀 猀甀最愀爀ഊ 2 ozs of cinnamon ਀           ㄀㐀 氀漀渀最 爀攀搀 瀀攀瀀瀀攀爀猀ഊ 1/2 oz of clove ਀           ㌀ 挀漀搀猀 漀昀 氀漀最眀漀漀搀 漀爀 䌀愀洀瀀攀挀栀攀 琀爀攀攀 ⴀ 猀椀洀椀氀愀爀 琀漀 昀攀渀渀攀氀氀ഊ or instead use ਀           琀栀攀 眀攀椀最栀琀 漀昀 ㈀ 爀攀愀氀猀 ⠀漀爀 愀 猀栀椀氀氀椀渀最⤀ 漀昀 愀渀渀椀猀攀攀搀猀ഊ as much Achiote to give it the color of hazelnut ਀ഊI don't know what some of these measurements are so I will leave that ਀甀瀀 琀漀 猀漀洀攀 漀渀攀 洀漀爀攀 欀渀漀眀氀攀搀最愀戀氀攀 琀栀攀渀 䤀⸀ ഊ ਀伀琀琀漀欀愀爀 瘀漀渀 搀攀洀 匀挀栀眀愀爀琀眀愀氀搀Ⰰ 䄀漀䄀  匀栀椀爀攀 漀昀 䈀氀愀挀欀栀愀眀欀 䴀椀搀搀氀攀 䬀椀渀最搀漀洀ഊ-------------- ਀ഊLater in 2000 our own Anahita (now known as Urtatim) posed the questions ਀漀昀 眀攀椀最栀琀猀⸀ഊDate: Wed, 27 Sep 2000 10:03:01 -0700 From: lilinah at earthlink.net ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 䌀栀漀挀漀氀愀琀攀 䐀爀椀渀欀 ⴀ ㄀㘀㄀㔀ഊ ਀刀䔀㨀 䘀爀漀洀 ∀䌀栀漀挀漀氀愀琀攀㨀 漀爀Ⰰ 䄀渀 䤀渀搀椀愀渀 䐀爀椀渀欀攀⸀∀ 䰀漀渀搀漀渀Ⰰ ㄀㘀㔀㈀Ⰰ 戀礀 䌀愀瀀琀⸀ 䨀漀栀渀 ഊWadsworth. ਀ഊI'm trying to work out the following slightly out of period recipe ਀昀漀爀 愀 䌀栀漀挀漀氀愀琀攀 戀攀瘀攀爀愀最攀 昀漀爀 瀀攀爀猀漀渀愀氀 甀猀攀⸀ 䄀猀 椀琀 椀猀 爀愀琀栀攀爀 氀愀琀攀Ⰰഊbeing a bit OOP, it has quantities of ingredients, but even so, i ਀栀愀瘀攀 焀甀攀猀琀椀漀渀猀⸀⸀⸀猀渀椀瀀瀀攀搀ഊShe asked: (c.) How much does a shilling or 2 reals weight? ਀ⴀⴀⴀⴀⴀⴀⴀⴀⴀഊBear then answered on Wed, 27 Sep 2000 14:06:04 -0500 ਀ഊSubject: RE: SC - Chocolate Drink - 1615 (should be 1651 BTW if from ਀圀愀搀猀眀漀爀琀栀✀猀 琀爀愀渀猀氀愀琀椀漀渀⤀ഊA cod in this case is a seed pod. ਀䄀 猀栀椀氀氀椀渀最 椀猀 ㄀⼀㈀　琀栀 漀昀 愀 瀀漀甀渀搀 猀琀攀爀氀椀渀最 攀焀甀愀氀椀渀最 ㄀㈀ 瀀攀渀渀攀礀眀攀椀最栀琀猀 吀爀漀礀ഊapproximately equaling 18.6 grams or slightly over 1/2 ounce U.S. ਀䌀甀猀琀漀洀愀爀礀 䴀攀愀猀甀爀攀⸀ഊ ਀ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀഊ ਀圀栀愀琀 䴀愀猀琀攀爀 刀愀礀洀漀渀搀 椀渀 挀漀渀猀甀氀琀愀琀椀漀渀 眀椀琀栀 䴀愀猀琀攀爀 䤀愀渀 琀栀椀猀 愀洀 猀攀渀琀 洀攀 琀栀椀猀 愀洀 椀猀ഊan explanation that seems to indicate that this shilling measure is not ਀焀甀椀琀攀 爀椀最栀琀⸀ഊ ਀∀㄀㠀⸀㘀 最爀愀洀猀 椀猀 ㄀⼀㈀　 漀昀 愀 吀爀漀礀 瀀漀甀渀搀⸀   䈀礀 琀栀攀 爀攀椀最渀 漀昀 䔀氀椀稀愀戀攀琀栀 䤀Ⰰ 琀栀攀 ഊsterling nominal pound (i.e. 240 pence of sterling alloy independently ਀漀昀 眀攀椀最栀琀⤀ 栀愀搀 椀渀昀氀愀琀攀搀 琀漀 漀渀攀 琀栀椀爀搀 漀昀 愀 吀爀漀礀 瀀漀甀渀搀Ⰰ 洀愀欀椀渀最 愀 猀栀椀氀氀椀渀最 ഊ6.2 grams." ਀ഊThe post also addresses the question: ਀ഊ "1) What is the "standard" accepted weight for 2 Reals ? " ਀吀栀攀 愀渀猀眀攀爀㨀 ∀㘀⸀㜀㜀 最爀愀洀猀⸀∀ഊ ਀䴀愀猀琀攀爀 刀愀礀洀漀渀搀 琀栀攀渀 愀猀欀攀搀㨀 ∀嬀䤀 栀愀瘀攀 渀漀 椀搀攀愀 椀昀 琀栀攀 爀攀昀攀爀攀渀挀攀 椀猀 昀漀爀 愀 ഊsingle 2 Real coin, or 2X 1 Real coins.]" ਀ഊThe answer is: "It shouldn't matter. The standard for the one real ਀眀愀猀 ㌀⸀㌀㠀 最爀愀洀猀⸀∀ഊ ਀吀栀攀 洀攀猀猀愀最攀 琀栀椀猀 愀洀 愀氀猀漀 瀀漀椀渀琀攀搀 漀甀琀 琀栀愀琀 猀椀渀挀攀 琀栀攀 爀攀挀椀瀀攀 眀愀猀 瀀甀戀氀椀猀栀攀搀 ഊin England in the 1650's that ਀∀伀吀伀䠀Ⰰ 琀栀攀 挀漀椀渀猀 漀昀 䨀愀洀攀猀 䤀Ⰰ 眀栀椀挀栀 眀漀甀氀搀 栀愀瘀攀 猀琀椀氀氀 戀攀攀渀 挀椀爀挀甀氀愀琀椀渀最 椀渀 ഊ1631, were commonly heavily clipped, while the Spanish coins, even of ਀琀栀攀 栀漀洀攀氀愀渀搀 ⠀椀⸀攀⸀ 爀愀琀栀攀爀 琀栀愀渀 樀甀猀琀 琀栀攀 挀漀氀漀渀椀攀猀⤀ 眀攀爀攀 漀昀 琀栀攀 ✀挀漀戀✀ 漀爀 ഊ'macuquina' fabric, so the weight of particular coin of either type ਀琀栀愀琀 琀栀攀 挀漀漀欀 栀愀瀀瀀攀渀攀搀 琀漀 栀愀瘀攀 琀漀 琀栀爀漀眀 漀渀 琀栀攀 猀挀愀氀攀 瀀爀漀戀愀戀氀礀 瘀愀爀椀攀搀 ഊmore from the theoretical standard than they varied from each other." ਀ഊSo, according to Master Ian the proper weight for anniseeds in the ਀爀攀挀椀瀀攀 眀漀甀氀搀 戀攀 戀攀琀眀攀攀渀 㘀⸀㈀ 琀漀 㘀⸀㜀㜀 最爀愀洀猀 椀渀猀琀攀愀搀 漀昀 琀栀攀 ㄀㠀⸀㘀 最爀愀洀猀 ഊlisted by the gentleman who responded in the past post now listed on the ਀䘀氀漀爀椀氀椀最椀甀洀⸀ഊ ਀ 䤀 栀漀瀀攀 琀栀愀琀 礀漀甀Ⰰ 愀渀搀 琀栀攀 匀䌀䄀ⴀ䌀漀漀欀猀 氀椀猀琀Ⰰ 洀椀最栀琀 昀椀渀搀 琀栀椀猀 琀椀搀戀椀琀 栀攀氀瀀昀甀氀 ഊin getting an accurate accounting for measurements involving coinage ਀猀栀漀甀氀搀 琀栀攀礀 瀀漀瀀 甀瀀 愀最愀椀渀⸀ 倀氀攀愀猀攀 昀攀攀氀 昀爀攀攀 琀漀 瀀漀猀琀 琀栀椀猀 眀栀攀爀攀 礀漀甀 琀栀椀渀欀 ഊit might be helpful or interesting. ਀ഊ I wish you and yours health and Happiness. ਀䴀愀猀琀攀爀 刀愀礀洀漀渀搀 瘀漀渀 搀攀洀 䰀漀眀攀渀最爀愀戀 伀䰀ഊ ਀ⴀⴀⴀⴀⴀഊSo here it is then. Anniseed is called for in a lesser quantity apparently. ਀ഊJohnnae llyn Lewis ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ 㠀 䐀攀挀 ㈀　　㤀 ㄀㄀㨀㄀㤀㨀㈀㔀 ⴀ　㔀　　ഊFrom: Craig Daniel ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊSubject: Re: [Sca-cooks] 16th Century recipes for Chocolate ਀ഊOn Tue, Dec 8, 2009 at 3:28 AM, Stefan li Rous ਀㰀匀琀攀昀愀渀氀椀刀漀甀猀 愀琀 愀甀猀琀椀渀⸀爀爀⸀挀漀洀㸀 眀爀漀琀攀㨀ഊ<< Craig Daniel (Sorry, I don't remember your persona name, and you didn't sign ਀礀漀甀爀 洀攀猀猀愀最攀⤀ 猀愀椀搀㨀 㸀㸀ഊ ਀一漀 眀漀爀爀椀攀猀⸀ഊ ਀⠀吀栀漀甀最栀Ⰰ 昀漀爀 琀栀攀 挀甀爀椀漀甀猀Ⰰ 洀礀 匀䌀䄀 渀愀洀攀 ⴀ 愀氀戀攀椀琀 渀漀琀 礀攀琀 爀攀最椀猀琀攀爀攀搀 ⴀ 椀猀ഊJaume de Mon??. I'm 16th-century Catalan.) ਀ഊ<<< That said, I love me some Chocolate or an Indian Drinke, which is the ਀昀椀爀猀琀 爀攀挀椀瀀攀 䤀 欀渀漀眀 漀昀 昀漀爀 猀漀洀攀琀栀椀渀最 琀栀愀琀 椀猀 搀漀挀甀洀攀渀琀愀戀氀礀 氀愀琀攀 瀀攀爀椀漀搀ഊbut missing actual pre-1600 recipes. >>> ਀ഊ<< We do have some recipes for chocolate drinks from before 1600 CE. We have ਀洀漀爀攀 昀爀漀洀 琀栀攀 ㄀㜀琀栀 挀攀渀琀甀爀礀Ⰰ 戀甀琀 眀攀 搀漀 栀愀瘀攀 猀漀洀攀 昀爀漀洀 琀栀攀 ㄀㘀琀栀⸀ 㸀㸀ഊ ਀刀攀愀氀氀礀㼀 䔀砀挀攀氀氀攀渀琀℀ 圀愀搀猀眀漀爀琀栀✀猀 ∀䤀渀搀椀愀渀 䐀爀椀渀欀攀∀ 瘀攀爀猀椀漀渀 椀猀 琀栀攀 挀氀漀猀攀猀琀ഊI'd ever even heard mentioned, and I'd heard it was the earliest, but ਀洀愀礀戀攀 琀栀愀琀✀猀 樀甀猀琀 戀攀挀愀甀猀攀 椀琀✀猀 琀栀攀 戀攀猀琀 欀渀漀眀渀 漀氀搀 漀渀攀⸀ഊ ਀䤀 欀渀漀眀 眀栀愀琀 䤀✀洀 搀爀椀渀欀椀渀最 愀猀 琀栀攀 眀椀渀琀攀爀 最爀漀眀猀 挀漀氀搀攀爀⸀⸀⸀ഊ ਀㰀㰀 吀栀攀 猀攀氀氀攀爀 漀昀 昀椀渀攀 挀栀漀挀漀氀愀琀攀 椀猀 漀渀攀 眀栀漀 最爀椀渀搀猀Ⰰഊwho provides people with drink, with repasts. ਀匀栀攀 最爀椀渀搀猀 挀愀挀愀漀㬀 猀栀攀 挀爀甀猀栀攀猀Ⰰ 戀爀攀愀欀猀Ⰰ 瀀甀氀瘀攀爀椀稀攀猀 琀栀攀洀⸀ഊShe chooses, selects, separates them. ਀匀栀攀 搀爀攀渀挀栀攀猀Ⰰ 猀漀愀欀猀Ⰰ 猀琀攀攀瀀猀 琀栀攀洀⸀ഊShe adds water sparingly, conservatively; ਀愀攀爀愀琀攀猀 椀琀Ⰰ 昀椀氀琀攀爀猀 椀琀Ⰰ 猀琀爀愀椀渀猀 椀琀Ⰰ 瀀漀甀爀猀 椀琀 戀愀挀欀 愀渀搀 昀漀爀琀栀Ⰰ 愀攀爀愀琀攀猀 椀琀㬀ഊShe makes it form a head, makes it foam; ਀匀栀攀 爀攀洀漀瘀攀猀 琀栀攀 栀攀愀搀Ⰰ 洀愀欀攀猀 椀琀 琀栀椀挀欀攀渀㬀ഊmakes it dry, pours water in, stirs water into it. >> ਀ഊQuestion: is she making unsweetened baking chocolate here, or coming ਀爀攀愀猀漀渀愀戀氀礀 挀氀漀猀攀 琀栀攀爀攀琀漀㼀 䈀攀挀愀甀猀攀 琀栀椀猀 猀甀爀攀 猀漀甀渀搀猀 氀椀欀攀 猀栀攀✀猀ഊthoroughly drying the pods, extracting the nibs, then liquifying them ਀⠀甀猀椀渀最 愀猀 氀椀琀琀氀攀 眀愀琀攀爀 愀猀 渀攀挀攀猀猀愀爀礀 琀漀 搀漀 猀漀⤀Ⰰ 猀琀椀爀爀椀渀最 琀栀攀 爀攀猀甀氀琀ഊsmooth, and drying it. But there's a lot of water going in at several ਀猀琀愀最攀猀 愀氀漀渀最 琀栀攀 眀愀礀Ⰰ 愀渀搀 琀栀愀琀 挀漀渀昀甀猀攀猀 洀攀 猀漀洀攀眀栀愀琀⸀ഊ ਀㰀㰀 匀栀攀 猀攀氀氀猀 最漀漀搀Ⰰ 猀甀瀀攀爀椀漀爀Ⰰ 瀀漀琀愀戀氀攀 嬀挀栀漀挀漀氀愀琀攀崀㬀ഊthe privilege; the drink of nobles, or rulers ਀昀椀渀攀氀礀 最爀漀甀渀搀Ⰰ 猀漀昀琀Ⰰ 昀漀愀洀礀Ⰰ 爀攀搀搀椀猀栀Ⰰ 戀椀琀琀攀爀㬀 㸀㸀ഊ ਀刀愀渀搀漀洀 猀椀搀攀 渀漀琀攀㨀 吀栀攀 ∀爀攀搀搀椀猀栀∀ 挀漀氀漀爀 椀猀 焀甀椀琀攀 猀琀爀漀渀最 椀渀 圀愀搀猀眀漀爀琀栀✀猀ഊrecipe - he adds annatto. ਀ഊ<< [with] chile water, with flowers, >> ਀ഊThe only chile water I'm familiar with is a Hawaiian condiment, which ਀䤀✀洀 最甀攀猀猀椀渀最 椀猀 渀漀琀 椀渀琀攀渀搀攀搀 栀攀爀攀⸀ 䴀愀礀戀攀 椀昀 䤀 樀甀猀琀 猀琀攀攀瀀 琀栀攀 挀栀椀氀攀猀 椀渀ഊwater I'll get something workable. ਀ഊ<< with uei uacaztli (Cymbopetalum penduliflorum), >> ਀ഊHm. I've never even herd of this ingredient. ਀ഊ<< with mecaxochitl (Piper amalago), >> ਀ഊWikipedia (not a great source, but an easily accessible one while I'm ਀昀椀爀猀琀 挀漀氀氀攀挀琀椀渀最 洀礀 琀栀漀甀最栀琀猀 愀戀漀甀琀 愀 爀攀挀椀瀀攀⤀ 椀渀昀漀爀洀猀 洀攀 琀栀愀琀ഊmecaxochitl is hoja santa, an herb available in many Mexican ਀最爀漀挀攀爀椀攀猀Ⰰ 愀猀 椀琀✀猀 甀猀攀搀 椀渀 愀甀琀栀攀渀琀椀挀 伀愀砀愀挀愀渀 挀甀椀猀椀渀攀 ⴀ 愀渀搀 圀倀 琀攀氀氀猀 洀攀ഊone of its uses modernly is to make chocolate. Unfortunately WP also ਀琀攀氀氀猀 洀攀 椀琀✀猀 猀甀瀀瀀漀猀攀搀 琀漀 戀攀 倀椀瀀攀爀 愀甀爀椀琀甀洀⸀ഊ ਀㰀㰀 眀椀琀栀 眀椀氀搀 戀攀攀 栀漀渀攀礀Ⰰ 眀椀琀栀 瀀漀眀搀攀爀攀搀 愀攀爀漀洀愀琀椀挀 昀氀漀眀攀爀猀⸀ 㸀㸀ഊ ਀䴀漀爀攀 甀渀猀瀀攀挀椀昀椀攀搀 昀氀漀眀攀爀猀⸀ 䠀洀⸀ഊ ਀㰀㰀 嬀䤀渀昀攀爀椀漀爀 挀栀漀挀漀氀愀琀攀 栀愀猀崀 洀愀椀稀攀 昀氀漀甀爀 愀渀搀 眀愀琀攀爀㬀 氀椀洀攀 眀愀琀攀爀㬀 㸀㸀ഊ ਀匀漀Ⰰ 搀漀渀✀琀 愀搀搀 琀漀爀琀椀氀氀愀 洀攀愀氀 琀漀 洀礀 挀栀漀挀漀氀愀琀攀⸀ 䠀攀栀⸀ഊ ਀㰀㰀 嬀椀琀 椀猀崀 瀀愀氀攀㬀 琀栀攀 嬀昀爀漀琀栀崀 戀甀戀戀氀攀猀 戀甀爀猀琀⸀ഊ[It is chocolate] with water added ? ਀䌀栀漀渀琀愀氀 眀愀琀攀爀ഊ[fit for] water flies. ਀ഊBarnardino de Sahag?n, c.1500-1590, Franciscan missionary >> ਀ഊUnlike the 1652 version, this doesn't give quantities. But I could ਀琀漀琀愀氀氀礀 挀漀渀猀甀氀琀 琀栀愀琀 昀漀爀 椀渀猀椀最栀琀 甀渀氀攀猀猀 䤀 昀椀渀搀 愀渀 漀氀搀攀爀 瘀攀爀猀椀漀渀 琀栀愀琀ഊdoes. ਀ഊOnce I get good results, I'll post a redaction. ਀ഊ- Jaume ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ 㠀 䐀攀挀 ㈀　　㤀 ㄀㄀㨀㈀㠀㨀㈀㈀ ⴀ　㔀　　ഊFrom: Guenievre de Monmarche ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊSubject: Re: [Sca-cooks] 16th Century recipes for Chocolate ਀ഊThere's a fairly interesting page on Spanish chocolate drinking here, ਀昀漀挀甀猀椀渀最 洀漀猀琀氀礀 漀渀 愀 匀瀀愀渀椀猀栀 爀攀挀椀瀀攀 昀爀漀洀 愀戀漀甀琀 ㄀㘀㌀㄀ ⴀ 渀漀琀 儀唀䤀吀䔀 瀀爀攀ⴀ㄀㘀　　Ⰰ 戀甀琀 猀琀椀氀氀 椀渀琀攀爀攀猀琀椀渀最㨀ഊ ਀栀琀琀瀀㨀⼀⼀猀瀀愀渀椀猀栀猀攀愀洀猀琀爀攀猀猀⸀漀爀最⼀眀漀爀搀瀀爀攀猀猀⼀㼀瀀愀最攀开椀搀㴀㤀㘀ഊ ਀䜀甀攀渀椀攀瘀爀攀ഊ ਀ഊDate: Tue, 8 Dec 2009 11:52:58 -0500 ਀䘀爀漀洀㨀 䌀爀愀椀最 䐀愀渀椀攀氀 㰀琀攀甀挀攀爀 愀琀 瀀漀戀漀砀⸀挀漀洀㸀ഊTo: Cooks within the SCA ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 ㄀㘀琀栀 䌀攀渀琀甀爀礀 爀攀挀椀瀀攀猀 昀漀爀 䌀栀漀挀漀氀愀琀攀ഊ ਀伀渀 吀甀攀Ⰰ 䐀攀挀 㠀Ⰰ ㈀　　㤀 愀琀 ㄀㄀㨀㈀㠀 䄀䴀Ⰰ 䜀甀攀渀椀攀瘀爀攀 搀攀 䴀漀渀洀愀爀挀栀攀ഊ wrote: ਀㰀㰀㰀 吀栀攀爀攀✀猀 愀 昀愀椀爀氀礀 椀渀琀攀爀攀猀琀椀渀最 瀀愀最攀 漀渀 匀瀀愀渀椀猀栀 挀栀漀挀漀氀愀琀攀 搀爀椀渀欀椀渀最 栀攀爀攀Ⰰഊfocusing mostly on a Spanish recipe from about 1631 - not QUITE pre-1600, but still interesting: >>> ਀ഊYeah, that's the same recipe as the Wadsworth one I've worked from - ਀椀琀✀猀 樀甀猀琀 最椀瘀椀渀最 琀栀攀 搀愀琀攀 漀昀 琀栀攀 匀瀀愀渀椀猀栀 漀爀椀最椀渀愀氀 ⠀眀栀椀挀栀 䤀 栀愀瘀攀 礀攀琀 琀漀ഊfind a copy of, though I admit I've looked with imperfect ਀琀栀漀爀漀甀最栀渀攀猀猀⤀㬀 䨀漀栀渀 圀愀搀猀眀漀爀琀栀✀猀 ㄀㘀㔀㈀ 琀爀愀渀猀氀愀琀椀漀渀 椀猀 琀栀攀 挀椀琀愀琀椀漀渀 䤀✀洀ഊused to, and is the origin of the version on that site. ਀ഊAlthough its mention of chocolate appearing in Fernandez de Oviedo's ਀攀琀栀渀漀最爀愀瀀栀礀 椀猀 搀攀昀椀渀椀琀攀氀礀 椀渀琀爀椀最甀椀渀最㬀 眀栀椀氀攀 䤀✀洀 昀愀洀椀氀椀愀爀 眀椀琀栀 琀栀攀 昀漀漀搀ഊcontent of Naufragios (by the way, if you ever want period ਀搀漀挀甀洀攀渀琀愀琀椀漀渀 昀漀爀 挀愀挀琀甀猀 瀀攀愀爀猀⸀⸀⸀⤀Ⰰ 䤀✀瘀攀 渀攀瘀攀爀 爀攀愀搀 䘀攀爀渀愀渀搀攀稀⸀ 䤀ഊwonder if he gives enough detail to be useful. ਀ഊClarification: sorry, they appear to have a slightly earlier ਀琀爀愀渀猀氀愀琀椀漀渀⸀ 匀琀椀氀氀Ⰰ 䤀✀洀 洀漀爀攀 椀渀琀爀椀最甀攀搀 愀琀 琀栀攀 洀漀洀攀渀琀 戀礀 琀爀礀椀渀最 琀漀 昀椀渀搀ഊeven earlier recipes as much as possible. ਀ഊ - Jaume ਀ഊ ਀䔀搀椀琀攀搀 戀礀 䴀愀爀欀 匀⸀ 䠀愀爀爀椀猀ऀ挀栀漀挀漀氀愀琀攀ⴀ洀猀最ऀ倀愀最攀 㘀㜀 漀昀 㘀㜀ഊ ਊ