SC - Coffee drinking
Laura C. Minnick
lcm at efn.org
Wed Aug 18 13:42:59 PDT 1999
Thank you. My point being that if you can't beat them, educate them.
Berengaria, have you picked out your litter-bearers, yet?
Maredudd
> -----Original Message-----
> From: Decker, Terry D. [mailto:TerryD at Health.State.OK.US]
> Sent: Wednesday, August 18, 1999 1:54 PM
> To: 'sca-cooks at Ansteorra.ORG'
> Subject: RE: SC - Chocolate..Period or not...
>
>
> > Maredudd wrote:
> > >So, correct me if I'm wrong, but it sounds like something
> akin to hot
> > >chocolate *would* be acceptable at a feast dated at, say, 1600. :->
> > >Any idea exactly *how much* like or unlike hot chocolate
> it would be?
> >
> > I have been told that the period chocolate drink can be
> simulated by
> > getting some unsweetened baking chocolate, boilimg that in
> water until
> > it's
> > a bit thinner than hot cocoa, add some cinnamon and dried
> ground jalapeno.
> >
> > Then letting it chill.
> >
> > Berengaria Ravencroft
> >
> More likely some pepper other than a jalapeno. How about chipotles?
> <snicker>
>
> Colmenaro's recipe of 1631 calls specifically for 14 long red
> peppers.
>
> 700 cocoa beans
> 1 1/2 lbs white sugar
> 2 oz. cinnamon
> 14 long red peppers
> 1/2 oz. of cloves
> 3 cods of logwood or Campeche tree -similar to fennel or instead use*
> the weight of 2 reals (or a shilling) of anniseed**
> as much Achiote to give it the color of hazelnut
>
> The source for this is Stefan's Florilegium.
>
> * cods = husks or pods. Logwood is a member of the pea family.
> ** shilling = 1/20 of a Troy pound or about 6/10ths of an ounce.
>
> I remember discussing achiote some time ago, but for the life
> of me, I can
> not remember anything about it.
>
> Bear
>
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