SC - Chocolate documentation?
Elaine Koogler
ekoogler at chesapeake.net
Wed May 3 06:44:42 PDT 2000
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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