CHAPTER XXXVII. Recipes for beverages Hot Chocolate and Cocoa (THE BOOK OF HOUSEHOLD MANAGEMENT BY MRS. ISABELLA BEETON. VOLUME 1. )

I woke up this morning with a real craving for hot chocolate. I’ve been walking a lot recently getting to around 20k steps a day so I think I’m just lacking sugar. I had a vague memory of some incredible looking hot chocolate I’d seen Jamie Oliver make on a TV show once so I decided to look it up. It stuck in my memory because as a kid hot chocolate to me was the cheap powdered stuff that you add hot water to and when I saw this I worked out I’d not been having hot chocolate at all. I’d not even been having real Cocoa!

http://www.jamieoliver.com/recipes/chocolate-recipes/epic-hot-chocolate/

I was therefore interested to see what Mrs Beeton had gathered about hot chocolate in her day and was very amused to find it was an almost identical recipe to Jamie. It seems real hot chocolate cannot be replicated or messed with.

“TO MAKE CHOCOLATE. 1807.

INGREDIENTS.– Allow ½ oz. of chocolate to each person; to every oz. allow ½ pint of water, ½ pint of milk. Mode.– Make the milk-and-water hot; scrape the chocolate into it, and stir the mixture constantly and quickly until the chocolate is dissolved; bring it to the boiling point, stir it well, and serve directly with white sugar. Chocolate prepared with in a mill, as shown in the engraving, is made by putting in the scraped chocolate, pouring over it the boiling milk-and-water, and milling it over the fire until hot and frothy. Sufficient.– Allow ½ oz. of cake chocolate to each person.

CHOCOLATE AND COCOA.– Both these preparations are made from the seeds or beans of Chocolatethe cacao-tree, which grows in the West Indies and South America. The Spanish, and the proper name, is cacao, not cocoa, as it is generally spelt. From this mistake, the tree from which the beverage is procured has been often confounded with the palm that produces the edible cocoa-nuts, which are the produce of the cocoa-tree (Cocos nucifera), whereas the tree from which chocolate is procured is very different (the Theobroma cacao). The cocoa-tree was cultivated by the aboriginal inhabitants of South America, particularly in Mexico, where, according to Humboldt, it was reared by Montezuma. It was transplanted thence into other dependencies of the Spanish monarchy in 1520; and it was so highly esteemed by Linnaeus receive from him the name now conferred upon it, of Theobroma, a term derived from the Greek, and signifying “food for gods.” Chocolate has always been a favourite beverage among the Spaniards and Creoles, and was considered here as a great luxury when first introduced, after the discovery of America; but the high duties laid upon it, confined it long almost entirely to the wealthier classes. Before it was subjected to duty, Mr. Bryan Edwards stated that cocoa plantations were numerous in Jamaica, but that the duty caused their almost entire ruin. The removal of this duty has increased their cultivation. (For engraving of cocoa-bean, see No. 1816.)”

 

“TO MAKE COCOA. 1816.

INGREDIENTS.– Allow 2 teaspoonfuls of the prepared cocoa to 1 breakfast-cup; boiling milk and boiling water. Mode.– Put the cocoa into a breakfast-cup, pour over it sufficient cold milk to make it into a smooth paste; then add equal quantities of boiling milk and boiling water, and stir all well together. Care must  be taken not to allow the milk to get burnt, as it will entirely spoil the flavour of the preparation. The above directions are usually given for making the prepared cocoa. The rock cocoa, or that bought in a solid piece, should be scraped, and made in the same manner, taking care to rub down all the lumps before the boiling liquid is added. Sufficient — 2 teaspoonfuls of prepared cocoa for 1 breakfast-cup, or ¼ oz. of the rock cocoa for the same quantity.”

Cocoa

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