SC - Pennsic Cookery Classes

[Elaine Koogler]

I've seen it elsewhere, but can't remember where.  Or maybe it was one of those
"oral" things....I was told this by another cook back when I first started
cooking in the SCA.

However, carob AIN'T chocolate!  I remember when folks tried to tell me that
carob was "just like chocolate" but better for you.  Wrong.  If I can't have
chocolate, I don't want carob.  ;-)  (end of rant, she said with a grin)

Kiri

Bronwynmgn at aol.com wrote:

> In a message dated 4/29/2000 10:48:23 PM Eastern Daylight Time,
> rygbee at montana.com writes:
>
> << Modern merchants sell Carob as an equivalent-substitute for Chocolate.
>
>  Therefore, Chocolate = Carob
>
>  Carob is demonstrably period, also called Manna or Saint John's Bread
>  [for the early summertime ripening of the sweet pods].
>
>  Therefore, we can call Chocolate "Mock Saint John's Bread" and eat it
>  too. >>
>
> The only place I have seen this claim made is in Fabulous Feasts.  Do we have
> any evidence for the use of Carob, St John's Bread , or Manna (or the
> equation of carob with the other two names) in the middle ages other than Fab
> Feasts?
>
> Brangwayna Morgan
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