sca-cooks chocolate

[Mark Harris]

Derdriu said:

>>>>>>>
It is true that we had already visited the New World well before the end of
period; however, not that many foodstuffs were transported until well into
the
16th century (my roommate is a mesoamerican archealogist getting her PhD in
mesoamerican anthropology).  Chocolatl, for example, was brought to Italy
before then end of period and was drunk as a *very* special treat, but was
too
bitter for European tastes.  The first records of its appearance in England
were not until after 1650 -- even then it was in small quantities.

Chocalatl was made by dissolving unsweetened chocolate, including cocoa
butter, in hot water.  After period, additions of vanilla, cinnamon, sugar,
milk began being made, but in period, chocolatl was not a popular drink.  
<<<<<<<<

Close, but apparently not quite right. Apparently sweetened chocolate is
in a 1631 recipe, but it is still as a drink. And I would agree that for
quite some time it was not a common or popular drink.

In 1579 cacao was being shipped to Spain as tribute.

I've snipped the following messages from this file in my SCA Rialto Files:
chocolate-msg     (27K)  3/28/97    History and description of early
chocolate.
Which can be found at:
http://www.pbm.com/~lindahl/rialto/rialto.html

Stefan
========================
From: ottokarvs at aol.com (Ottokar vS)
Newsgroups: rec.org.sca
Subject: Re: Chocolate & Authenticity
Date: 10 Oct 1996 04:12:31 -0400

I have come accross a book that gives a 1631 recipe for drinking chocolate.
The recipe is by Antonio Colmenero who states that he got it from a
physician in Marchena.  It calls for "of white sugar, one pound and a halfe"
and 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.

The book is
                    "Chocolate, the Food of the Gods"
                     by Chantal Coady
                     Chronicle Books, CA
                      Copyright 1993

This book has several primary and secondary references listed in the
bibliography ranging from 1640 to 1987.

Ottokar von dem Schwarzwald
- -------------------
From: ottokarvs at aol.com (Ottokar vS)
Newsgroups: rec.org.sca
Subject: Re: CHOCOLATE
Date: 26 Oct 1996 06:36:48 -0400

In article <326721b4.16423000 at news.oro.net>, EHAV at oro.net (Eric S.
Haverberg) wrote:

> Not too long ago, someone was kind enough to post a recipe for an
> Aztec Cocoa beverage. All I remember was that it contained Cocoa and
> some kind of Chile extract. If anyone has it, I'd appreciate very
> much. 

I here is the recipe I have from 1631 published by Antonio Colmenero who
had
taken it from a Marchena physician;

            700 cocoa beans
            1 1/2 lbs. white sugar
            2 ozs of cinnamon
            14 long red peppers
            1/2 oz of clove
            3 cods of logwood or Campeche tree - similar to fennell
                 or instead use
            the weight of 2 reals (or a shilling) of anniseeds
            as much Achiote to give it the color of hazelnut

I don't know what some of these measurements are so I will
leave that up to some one more knowledgable then I.

I should also note that cornmeal was usually added to absorb the oil of
the cocoa bean and to bind it all together.  Also this would be made up
into solid blocks so that when there was a feast these blocks would just
be added to the water at that time instead of making it that day.

This would be served cold.

You can find some of this information in "Chocolate, the Food of the Gods"
by Chantal Coady, 1993

               Ottokar von dem Schwartwald, AoA
               Shire of Blackhawk
               Middle Kingdom
- -------------------------
From: "H. R. Haines" <"Phrhaines at hrhaines"@mail.interlog.com>
Newsgroups: rec.org.sca
Subject: Chocolate Reference
Date: Thu, 20 Feb 1997 17:34:42 -0800

I 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.

Relaciones 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

Records 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.

Sincerely,

H. R. Haines
Institute of Archaeology
========================