[Sca-cooks] OOP: 18th c. chocolate (was Weight of candied orange peel?)
Jeff Gedney
Gedney1 at iconn.net
Fri Sep 20 06:35:02 PDT 2002
well from what I have read ( no I don't have my sources immediately to hand,
sorry ) It was not long before the Spanish started adding sugar and cinnamon
to the chocolate instead of the hot pepper. I think that this was a popular
drink with the Spanish court by the 1530's. lat me see what I can find for
references, and I'll report.
Brandu
> -----Original Message-----
> From: sca-cooks-admin at ansteorra.org
> [mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Robin Carroll-Mann
> Sent: Friday, September 20, 2002 12:03 AM
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] OOP: 18th c. chocolate (was Weight of candied
> orange peel?)
>
>
> On 19 Sep 2002, at 23:35, Ron Carnegie wrote:
>
> > At 11:18 PM 9/19/02 -0400, you wrote:
> > >The hot chocolate, OTOH, was great. I used Mexican table
> > >chocolate flavored with cinnamon and cloves, hot water, sugar, and
> > >just a leetle bit of cayenne. It was enthusiastically received by
> > >the attendees at the A&S workshop I went to last night.
> > >
> > Yes Chocolate! I much prefer the historic versions of this
> > beverage,
> > though many don't since it is awfully alien to their expectations.
>
> I doubt the unsweetened Aztec version would have gone over so
> well. The spiced chocolate was much better than my previous
> attempt with plain chocolate, sugar, and cayenne. Without milk,
> chocolate seems to have a certain "flatness". Adding cayenne
> gave it a kick, but didn't relieve the flatness. But the cinnamon and
> cloves rounded out the flavor very nicely. My "recipe" was:
> 2 cups (16 fl. oz.) hot water
> 3 tablets Luker Chocolate con Canela y Clavos
> 3 TBS white sugar
> 1/16 tsp. cayenne pepper
>
> I used a blender to mix it. Since hot liquids can react explosively
> in a blender (ask my uncle about the pumpkin soup on his ceiling
> one Thanksgiving), I only used part of the water to blend the
> chocolate and other ingredients, then put it all in a saucepan to
> heat fully. Stir well *each time* before serving. After a while, the
> chocolate tends to settle. My tasters found that the chocolate at
> the bottom of the carafe was thicker and also spicier.
>
>
> Brighid ni Chiarain *** mka Robin Carroll-Mann
> Barony of Settmour Swamp, East Kingdom
> rcmann4 at earthlink.net
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