SC - Chocolate..Period or not...

[UnruhBays, Melanie A]

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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