Chapter 8
From Bean to Beverage
Historical Chocolate Recipes
Louis Evan Grivetti,
Louis Evan Grivetti
Professor Emeritos
Department of Nutrition, University of California, Davis, California, USA
Search for more papers by this authorLouis Evan Grivetti,
Louis Evan Grivetti
Professor Emeritos
Department of Nutrition, University of California, Davis, California, USA
Search for more papers by this authorBook Editor(s):Louis Evan Grivetti,
Howard-Yana Shapiro,
Louis Evan Grivetti
Professor Emeritos
Department of Nutrition, University of California, Davis, California, USA
Search for more papers by this authorHoward-Yana Shapiro
Director of Plant Science
Mars, Incorporated, McLean, Virginia, USA
University of California, Davis, California, USA
Search for more papers by this authorFirst published: 16 May 2008
Summary
This chapter contains sections titled:
-
Introduction
-
Chocolate Recipes
-
Conclusion
-
Acknowledgments
-
Endnotes
-
References
References
- Motamayor, J. C. Germplasm resources and geogiaphic of J. Cacao. (submitted). Bennett, A., Keen, C., and Shapiro, H.-Y. Theobroma cacao: Biology, Chemistry, and Woman Health, Hoboken, NJ: Wiley, 2008.
- Motamayor, J. C. Germplasm resources and geogiaphic of J. Cacao. (submitted). Bennett, A., Keen, C., and Shapiro, H.-Y. Theobroma cacco: Biology, Chemistry, and Woman Health, Hoboken, NJ: Wiley, 2008.
- Dillinger, T. L., Barriga, P., Escarcega, S., Jimenez, M., Salazar Lowe, D., and Grivetti, L. E. Food of the gods: cure for humanity? A cultural history of the medicinal and ritual use of chocolate. Journal of Nutrition 2000; 130(Supplement): 2057S–2072S.
- Grivetti, L. E. From aphrodisiac to health food; a cultural history of chocolate. In: Karger Gazette. Issue 68 (Chocolate). Basel, Switzerland: S. Karger, 2005.
- Sahagùn, B. (1590). (Florentine Codex). General History of the Things of New Spain. Santa Fe, NM: The School of American Research, 1981; and the University of Utah Monographs of The School of American Research and The Museum of New Mexico. Part 12, pp. 119–120.
- Sahagún, B. (1590). (Florentine Codex). General History of the Things of New Spain. Santa Fe, NM: The School of American Research, 1981; and the University of Utah Monographs of The School of American Research and the Museum of New Mexico. Part 12, p. 176.
- Sahagún, B. (1590). (Florentine Codex). General History of the Things of New Spain. Santa Fe, NM: The School of American Research, 1981; and the University of Utah Monographs of The School of American Research and the Museum of New Mexico. Part 12, p. 12.
- Sahagún, B. (1590). (Florentine Codex). General History of the Things of New Spain. Santa Fe, NM: The School of American Research, 1981; and the University of Utah Monographs of The School of American Research and the Museum of New Mexico. Part 12, p. 178.
- Sahagún, B. (1590). (Florentine Codex). General History of the Things of New Spain. Santa Fe, NM: The School of American Research, 1981; and the University of Utah Monographs of The School of American Research and the Museum of New Mexico. Part 12, p. 189.
- Cortés, H. (1519). Hernan Cortés: Letters from Mexico. New Haven, CT: Yale University Press, 1986.
- Díaz del Castillo, B. (1560–1568). The Conquest of New Spain. New York: Penguin Books, 1983.
- Anonymous Conquistador. The Chronicle of the Anonymous Conquistador. In: The Conquistadors. First-Person Accounts of the Conquest of Mexico. Edited and translated by P. de Fuentes. New York: Orion Press, 1963; pp. 165–181.
- Díaz del Castillo, B. (1560–1568). The Conquest of New Spain. New York: Penguin Books, 1983; pp. 226–227.
- de Solis, A. Historia De La Conquista De Mexico, Poblacion, y Progressos de la America Septentrional, Conocida por el Nombre de Nueva España. (History of the Conquest of Mexico, Population and Progress of the Northern America, Known by the Name of New Spain). By Antonio de Solis, Secretary of His Majesty, and His Major Chronicler of the Indias [sic]. Madrid, Spain: de B. de Villa-Diego, 1766; p. 238.
- Fray Toribio de Benavente, 1524, p. IBID.
- Anonymous Conquistador. The Chronicle of the Anonymous Conquistador. In: The Conquistadors: First-Person Accounts of the Conquest of Mexico. Edited and translated by P. de Fuentes. New York: Orion Press, 1963; p. 173.
- Cárdenas, Juan de. Problemas y Secretos Maravillosos de las Indias. Madrid, Spain: Ediciones Cultura Hispanica, 1591; Chapter VII, p. 109v.
- Cárdenas, Juan de. Problemas y Secretos Maravillosos de las Indias. Madrid, Spain: Ediciones Cultura Hispanica, 1591; Chapter VII, pp. 110v–111v.
- Cárdenas, Juan de. Problemas y Secretos Maravillosos de las Indias. Madrid, Spain: Ediciones Cultura Hispanica, 1591; Chapter VII, pp. 114f–114v.
- de Acosta, J. The Naturall [sic] and Morall Historie[sic] of the East and West Indies. Intreating of the Remarkeable [sic] Things of Heaven, of the Elements, Metals, Plants and Beasts. London, England: Val. Sims for Edward Blount and William Aspley, 1604; p. 271.
- Valverde Turices, S. Un Discurso del Chocolate. Seville, Spain: J. Cabrera, 1624; Part 1; no page numbers.
- Valverde Turices, S. Un Discurso del Chocolate. Seville, Spain: J. Cabrera, 1624; Part 1, no page numbers.
- Valverde Turices, S. Un Discurso del Chocolate. Seville, Spain: J. Cabrera, 1624; Part 1, no page numbers.
- Colmenero de Ledesma, A. Curioso Tratado de la Naturaleza y Calidad del Chocolate. Madrid, Spain: Francisco Martinez, 1631.
-
Knapp, A. Cocoa and Chocolate. Their History from Plantation to Consumer. London, England: Chapman and Hall, 1920; pp. 191–203.
10.5962/bhl.title.20472 Google Scholar
- de Vades-Forte, D. A Curious Treatise of the Nature and Quality of Chocolate by Antonio de Ledesma Colmenero. London, England: I. Okes, 1640.
- Moreau, R. Du Chocolate Discours Curieux by Antonio de Ledesma Colmenero. Paris, France: Sebastien Cramoisy, 1643.
- Volckamer, J. G. Chocolate Inda Opusculum de Qualitate et Natura Chocolatae by Antonio de Ledesma Colmenero. Norimbergae (Nuremburg), Germany: Typis Wolfgang Enderi, 1644.
- Wadsworth, J. Chocolate: Or an Indian Drinke [sic] by Antonio Ledesma Colmenero. London, England: J. G. for Iohn Dakins, 1652.
- Vitrioli, A. Della Cioccolata Discorso. Rome, Italy: R. C. A., 1667.
- Chamberlaine, J. The Manner of Making Coffee, Tea and Chocolate. London, England: Christopher Wilkinson, 1685.
- Colmenero de Ledesma, A. Curioso Tratado de la Naturaleza y Calidad del Chocolate. Madrid, Spain: Francisco Martinez, 1631.
- Hurtado, T. Chocolate y Tabaco Ayuno Eclesiastico y Natural: si este le Quebrante el Chocolate: y el Tabaco al Natural, para la Sagrada Comunion. Por Francisco Garcia, Impressor del Reyno. A Costa de Mauel Lopez. Madrid, Spain: Mercador de Libros, 1645; Chap. 3, Part 17, no page numbers.
- Gage, T. The English American: His Travail by Sea; or a New Survey of the West Indies Containing a Journall [sic] of Three Thousand Three Hundred Miles within the Main Land of America. … London, England: R. Cotes, 1648; pp. 153–154.
- Stubbe, H. 1662. The Indian Nectar, or, a Discourse Concerning Chocolata [sic]: the Nature of the Cacao-Nut and the Other Ingredients of that Composition is Examined and Stated According to the Judgment and Experience of Indian and Spanish Writers. London, England: J. C. for Andrew Crook, 1662; p. 11.
- Stubbe, H. The Indian Nectar, or, a Discourse Concerning Chocolata [sic]: the Nature of the Cacao-Nut and the Other Ingredients of that Composition is Examined and Stated According to the Judgment and Experience of Indian and Spanish Writers. London, England: J. C. for Andrew Crook, 1662; p. 13.
- Stubbe, H. The Indian Nectar, or, a Discourse Concerning Chocolata [sic]: the Nature of the Cacao-Nut and the Other Ingredients of that Composition is Examined and Stated According to the Judgment and Experience of Indian and Spanish Writers. London, England: J. C. for Andrew Crook, 1662; pp. 53–54.
- Stubbe, H. The Indian Nectar, or, a Discourse Concerning Chocolata [sic]: the Nature of the Cacao-Nut and the Other Ingredients of that Composition is Examined and Stated According to the Judgment and Experience of Indian and Spanish Writers. London, England: J. C. for Andrew Crook, 1662; p. 67.
- Stubbe, H. The Indian Nectar, or, a Discourse Concerning Chocolata [sic]: the Nature of the Cacao-Nut and the Other Ingredients of that Composition is Examined and Stated According to the Judgment and Experience of Indian and Spanish Writers. London, England: J. C. for Andrew Crook, 1662; pp. 68–69.
- Hughes, W. The American Physitian [sic], or A Treatise of the Roots, Plants, Trees, Shrubs, Fruit, Herbs etc. Growing in the English Plantations in America … whereunto is Added a Discourse of the Cacao-Nut-Tree, and the Use of its Fruit; with All the Ways of Making of Chocolate. The Like Never Extant Before. London, England: J. C. for William Crook the Green Dragon without Temple-Bar, 1672; p. 118.
- Hughes, W. The American Physitian [sic], or A Treatise of the Roots, Plants, Trees, Shrubs, Fruit, Herbs etc. Growing n the English Plantations in America … whereunto is Added a Discourse of the Cacao-Nut-Tree, and the Use of its Fruit; with All the Ways of Making of Chocolate. The Like Never Extant Before. London, England: J. C. for William Crook the Green Dragon without Temple-Bar, 1672; pp. 119–120.
- Hughes, W. The American Physitian [sic], or A Treatise of the Roots, Plants, Trees, Shrubs, Fruit, Herbs etc. Growing n the English Plantations in America … whereunto is Added a Discourse of the Cacao-Nut-Tree, and the Use of its Fruit; with All the Ways of Making of Chocolate. The Like Never Extant Before. London, England: J. C. for William Crook the Green Dragon without Temple-Bar, 1672; pp. 122–123.
- http://www.daileyrarebooks.com/0902rarebefore1700.htm. (Accessed January 10, 2007.)
- Dufour, P. S. The Manner of Making of Coffee, Tea, and Chocolate as it is Used in Most Parts of Europe, Asia, Africa and America, with Their Vertues [sic]. London, England: William Crook, 1685; p. 71.
- Dufour, P. S. The Manner of Making of Coffee, Tea, and Chocolate as it is Used in Most Parts of Europe, Asia, Africa and America, with Their Vertues [sic]. London, England: William Crook, 1685; p. 72.
- Dufour, P. S. The Manner of Making of Coffee, Tea, and Chocolate as it is Used in Most Parts of Europe, Asia, Africa and America, with Their Vertues [sic]. London, England: William Crook, 1685; pp. 72–73.
- Dufour, P. S. The Manner of Making of Coffee, Tea, and Chocolate as it is Used in Most Parts of Europe, Asia, Africa and America, with Their Vertues [sic]. London, England: William Crook, 1685; pp. 90–92.
-
Knapp, A. Cocoa and Chocolate. Their History from Plantation to Consumer. London, England: Chapman and Hall, 1920; p. 194.
10.5962/bhl.title.20472 Google Scholar
- Chamberlaine, J. The Manner of Making Coffee, Tea and Chocolate. London, England: Christopher Wilkinson, 1685; p. 15.
- Chamberlaine, J. The Manner of Making Coffee, Tea and Chocolate. London, England: Christopher Wilkinson, 1685; pp. 16–17.
- Lightbody, J. Every Man His Own Gauger. Wherein Not only the Artist is shown … The Art of Brewing Beer, Ale … The Vintners Art of Fining, Curing, Preserving and Rectifying all Sorts of Wines … Together with the Compleat Coffee-Pan, Teaching how to Make Coffee, Tea, Chocolate. London, England: The Ring, 1695; p. 62.
- Lightbody, J. Every Man His Own Gauger. Wherein Not only the Artist is shown … The Art of Brewing Beer, Ale … The Vintners Art of Fining, Curing, Preserving and Rectifying all Sorts of Wines … Together with the Compleat Coffee-Pan, Teaching how to Make Coffee, Tea, Chocolate. London, England: The Ring, 1695; p. 62.
- Blégny, N. de Le bon usage du thé, Du caffé, et Du chocolat pour La préservation & Pour La guérison des maladies. Paris, France: E. Michallet, 1687; pp. 282–285.
- Blégny, N. de Le bon usage du thé, Du caffé, et Du chocolat pour La préservation & Pour La guérison des maladies. Paris, France: E. Michallet, 1687; pp. 282–285.
- Blégny, N. de Le bon usage du thé, Du caffé, et Du chocolat pour La préservation & Pour La guérison des maladies. Paris, France: E. Michallet, 1687; pp. 282–285.
- de Quélus (first name unknown). Histoire naturelle du Cacao et du Sucre. Paris, France: L. d'Houry, 1719.
- de Quélus. Natural History of Chocolate. Translated by R. Brookes. London, England: J. Roberts, 1724.
- de Quélus. Natural History of Chocolate. Translated by R. Brookes. London, England: J. Roberts, 1730.
- de Quélus. Natural History of Chocolate. Translated by R. Brookes. London, England: J. Roberts, 1730; p. 45.
- de Quélus. Natural History of Chocolate. Translated by R. Brookes. London, England: J. Roberts, 1730; pp. 61–62, 64, 66.
- Linné (Linneaus), C. von. Om Chokladdryken. Stockholm, Sweden: Fabel, 1965.
- Linné (Linneaus), C. von. Om Chokladdryken. Stockholm, Sweden: Fabel, 1965.
- Linné (Linneaus), C. von. Om Chokladdryken. Stockholm, Sweden: Fabel, 1965.
- Linné (Linneaus), C. von. Om Chokladdryken. Stockholm, Sweden: Fabel, 1965.
- Linné (Linneaus), C. von. Om Chokladdryken. Stockholm, Sweden: Fabel, 1965.
- Linné (Linneaus), C. von. Om Chokladdryken. Stockholm, Sweden: Fabel, 1965.
- Lavedan, A. Tratado de Los Usos, Abusos, Propiendades y Virtudes del Tabaco, Café, Te y Chocolate. Madrid, Spain: Imprenta Real, 1796.
- Lavedan, A. Tratado de Los Usos, Abusos, Propiendades y Virtudes del Tabaco, Café, Te y Chocolate. Madrid, Spain: Imprenta Real, 1796; Chap. IV, unpaginated.
- Lavedan, A. Tratado de Los Usos, Abusos, Propiendades y Virtudes del Tabaco, Café, Te y Chocolate. Madrid, Spain: Imprenta Real, 1796; Chap. IV, unpaginated.
- Lavedan, A. Tratado de Los Usos, Abusos, Propiendades y Virtudes del Tabaco, Café, Te y Chocolate. Madrid, Spain: Imprenta Real, 1796; Chap. IV, unpaginated.
- Lavedan, A. Tratado de Los Usos, Abusos, Propiendades y Virtudes del Tabaco, Café, Te y Chocolate. Madrid, Spain: Imprenta Real, 1796; Chap. IV, unpaginated.
- Lavedan, A. Tratado de Los Usos, Abusos, Propiendades y Virtudes del Tabaco, Café, Te y Chocolate. Madrid, Spain: Imprenta Real, 1796; Chap. IV, unpaginated.
- Lavedan, A. Tratado de Los Usos, Abusos, Propiendades y Virtudes del Tabaco, Café, Te y Chocolate. Madrid, Spain: Imprenta Real, 1796; Chap. IV, unpaginated.
- Grivetti, L. E., Corlett, J. L., and Lockett, C. T. Food in American history. Part 1. Maize. Bountiful gifts: America on the eve of European colonization (antiquity to 1565). Nutrition Today 2001; 36(1): 19–28.
- Simmons, A. American Cookery. A Facsimile of the First Edition, 1796. New York: Oxford University Press, 1958; p. 34.
- Harbury, K. E. Colonial Virginians Cooking Dynasty. University of South Carolina Press, 1700; p. 189.
- Esther Edwards Burr, E. E. 1732–1758. The Journal of Esther Edwards Burr, 1754–1757. New Haven, CT: Yale University Press, 1984. Letter from Esther Edwards Burr to Sarah Prince Gill, dated January 14, 1755; p. 318.
- Briggs, R. The New Art of Cookery, According to the Present Practice. Philadelphia: W. Spotswood, R. Campbell, and B. Johnson, 1792; p. 375.
- Anonymous. One thousand valuable secrets, in the elegant and useful arts collected from the practice of the best artists, and containing an account of the various methods of engraving on brass, copper and steel … Of making vinegars. Of liquors, essential oils, &c. Of confectionary. Of preparing various kinds of snuffs. Of taking out spots and stains. Of fishing, angling, bird-catching, and a variety of other curious, entertaining and useful articles. First American edition. Philadelphia: B. Davies, 1795; p. 314.
- Saturday Evening Post. Volume 30, September 21, 1850, p. 4.
- Godey's Lady's Book. February Issue, 1854, p. 186.
-
Grivetti, L. E. Clash of cuisines. Notes on Christoforo Colombo 1492–1503. Nutrition Today 1992; 26(2): 13–15.
10.1097/00017285-199203000-00003 Google Scholar
- http://www.nestle.ca/Haagen_Dazs/en/Products/Ice_Cream/mayan_chocolate.htm. (Accessed January 10, 2007.)
- Dalby, A. Dangerous Tastes. The Story of Spices. Berkeley: University of California Press, 2000; pp. 36–41.