This book has a lot of great illustration in down toned colours that really caught my attention. I have not tried to brighten up the colours, just given them a little more depth as they probably would have lost some over the last close to 75 years – Ted
A hot beverage recipe from the 17th century found on historyextra.com
In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates spiced hot chocolate – a chocolate treat enjoyed by kings and queens.
Sam writes: Hot chocolate has always been one of my favourite drinks but I have often wondered when the drink was first consumed in Britain.
I was surprised to find out that chocolate itself arrived in England in the 1600s, with evidence of it being drunk at the court of Charles I – before it was deemed a sinful pleasure by Oliver Cromwell, and banned.
This recipe is based on the drink served at the English court during the 17th and 18th centuries and the spices make it smell – and taste – wonderful. It’s also very simple to make. The drink is very rich – you won’t need a big portion – but since chocolate was believed to have medicinal properties well into the mid-18th century, you can see it as a relatively guilt-free treat!
I mentioned in the previous post that I loved thin pancakes, but to be honest, I’m sort of a all round dessert kind of guy. So you might already have guessed, I love chocolate desserts too
An article by Mary Miley Theobald at history.org
Some historians think that chocolate drinking spread from England to its North American colonies, but it seems more likely that it came directly in ships that plied the trade routes from the West Indies to the major colonial ports of Boston, Philadelphia, New York, and Newport, Rhode Island. Whatever the route, chocolate arrived in English North America at about the same time it arrived in England. It was available as chocolate nuts, as shells, and in processed “chocolate cakes,” lumps of grated powder and sugar ready to be stirred into boiling water, mixed with whatever ingredients one preferred, and frothed with the little hand mill.
Those who bought the cacao seed had to roast and grind the chocolate themselves or, more likely, have their servants or slaves do the tedious job. Those who, like Martha Washington, purchased the cacao shells, steeped them in hot water to make a thin chocolaty drink that was easier on the stomach than oily chocolate.
According to Jim Gay, most chocolate was processed in the northern colonies, in New England, Philadelphia, and New York. It was sold in its various forms in general stores and grocers’ shops. In pre-Revolutionary Williamsburg, unsweetened chocolate went for about two shillings sixpence per pound, slightly more than a free unskilled laborer or sailor earned in a day. Obviously, few of those men drank chocolate. Prices fell, however, and by the nineteenth century, it had become cheap enough to be given to slaves.
Its perceived medicinal value made chocolate a natural product for apothecary shops. It was considered nourishing for the sick as well as an aid to digestion and was believed to promote longevity, help lung ailments, energize the body, cure hangovers, suppress coughs, and, as mentioned, stimulate the libido. For that reason, the Virginia Almanac of 1770 cautioned women against it, warning “the fair sex to be in a particular manner careful how they meddle with romances, chocolate, novels, and the like,” especially in the spring, as those were all “inflamers” and “very dangerous.”
“This was very much ignored,” Jim Gay says. “Women were the main consumers of chocolate. Children were denied chocolate because it was a stimulant.” But it was this sexy reputation that caused chocolate to become associated with love, Valentine’s Day, sinful pleasures, and decadence.
Ben Franklin recommended chocolate as a cure for smallpox in Poor Richard’s Almanac of 1761; Doctor Benjamin Rush did the same in his medical texts. Thomas Jefferson thought chocolate would overtake tea and coffee as the American beverage of choice. In a letter of November 27, 1785, to John Adams he wrote, “The superiority of chocolate, both for health and nourishment, will soon give it the preference over tea and coffee in America which it has in Spain.” In this he was mistaken. Chocolate drinking would soon decline in favor of chocolate eating.
By the late eighteenth century, a very few, very wealthy Americans were eating chocolate as food. Not the creamy sort of milk chocolate candy bars we know today—those would not exist until the nineteenth century—this rather gritty chocolate was shaved and cooked into puddings, pies, and tarts and served as a side dish at dinner. It was also mixed into creams and ice creams and almond-shaped candies and served at the finest tables as part of the dessert course.
North America’s first cookbook, printed in 1742 in Williamsburg by William Parks, publisher of the Virginia Gazette, contained but one chocolate recipe: “chocolate almonds.” The list of ingredients included no almonds; the word merely reflected the shape of the chocolate, which was mixed with sugar, orange flower water, and a binder. Today we might call it a chocolate drop.
Gay’s research turned up other Virginia chocolate recipes in manuscript form, sometimes written by an unknown housewife. One of these mixes sugar, chocolate, and almonds, then directs the cook to use cochineal to color them red, saffron for yellow, “Stone blew” for blue, and “the Juice of Spinage” for green. Gay calls this “the eighteenth-century ancestor of M&Ms.”
Chocolate did not really become a food until the middle of the nineteenth century. The pivotal date was 1828, when a Dutchman, Casparus Van Houten, invented a machine for manufacturing powdered low-fat cocoa. Chocolate beverages became easier and cheaper to make, leading to what some have called the democratization of chocolate.
In 1847, an English chocolate maker that had been in business almost a hundred years, J. S. Fry and Sons, developed the first molded chocolate bar. A Swiss, Henri Nestlé, figured out in 1867 how to make powdered milk by evaporation, and another Swiss, Daniel Peter, came up with the idea of blending Nestlé’s powdered milk with chocolate in 1879. The milk chocolate candy bar was on its way.
Baking is strange, our breakfast, lunch and dinner habits and menus change a lot from decade to decade, but our favourite cakes recipes hardly ever change. “Moderne Baking” was published 80 years ago and still you could find these four recipes in one version or other in just about any contemporary baking cook book.
Its nice to know there are still some constants in our lives in these times of rapid changes – Ted
Notice the word “kaffekosen” (kaffe + kos) in the title of the book in Norwegian The word “kos” is closely connected to the Norwegian word “hygge” that was adopted by the English language last year.
Both “hygge” and “kos” are a little hard to explain in English because both words are so tightly connected to the Norwegian mentality. Both words are nouns, but can also be used as verbs “hygge seg” and “kose seg” and it is the verbs that are most often used here in Norway.
Rather loosely both can be translated into ‘having a good time’ or ‘having a nice time’. Several large international surveys have shown that Norwegians are among the happiest people in the world, usually just beaten by the Danish. Our quest for having a nice time should explain a lot of that result.
A delicious chocolate recipe found on epicurus.com
Tasty, sultry and sinfully good, Earl Grey Chocolates provide a delicious snack – a morsel of love. The tea ganache is smooth
This one is for you Ingrid ❤
“It looks delicious, doesen’t it” asks the Baker Chocolate Girl “… This beautiful Devil’s Food? And it is, I promise you! … with it’s soft, generous topping of cremy-smooth Chocolate Frosting.”Of course it is chocolate … Real, genuine Baker’s Chocolate … that gives the marvelous, rich flavour you want … a truly satisfying flavour that you simply cannot get in any other way.”
The Citrus Products Company was founded in 1919 in Chicago, Illinois. Two of their products, Kist and Chocolate Soldier* are familiar brands of The Citrus Company.
Like most soft drink companies, they experimented with different flavors to try and find their niche in the market. Kist was bottled in a wide range of flavors like orange, ginger ale, lemon and grape, and became very popular. They also offered a complete range of bottle sizes including seven ounce, ten ounce and twelve ounce, and also two family sizes.
By 1958 Kist was being bottled by franchised bottlers in every state. In addition to Kist, Citrus Products constantly pushed another product to franchised bottlers that was called Chocolate Soldier. Chocolate Soldier, a chocolate milk type beverage, grew steadily in sales volume, with the help of the parent company, by providing bottlers with sales and advertising materials. Probably the only thing that stands out in the advertising of Chocolate Soldier is some signs which show a soldier standing at attention
*There was once an unfathomable array of chocolate drinks and chocolate sodas. What happened? Today Yoo-hoo remains, but its competition has fallen on the beverage battlefield. Take Chocolate Soldier, for example, which could not win the soft drink wars despite its nifty name and cute packaging.
In Context 1:
The Chocolate Soldier (German title: Der tapfere Soldat or Der Praliné-Soldat) is an operetta composed in 1908 by Oscar Straus (1870–1954) based on George Bernard Shaw’s 1894 play, Arms and the Man. The German language libretto is by Rudolf Bernauer and Leopold Jacobson. It premiered on 14 November 1908 at the Theater an der Wien.
English versions were successful on Broadway and in London, beginning in 1909. The first film adaptation was in 1915. The 1941 film of the same name enlists much of Straus’s music but is otherwise unrelated, using a plot based on Ferenc Molnár’s play Testőr.
In Context 2:
Chocolate Soldier is an expression referring to a good-looking but useless warrior. The term originates as a derogatory label for a soldier who would not fight but would look good in a uniform, shortened from ‘Chocolate Cream Soldier’. It appears in that form in the 1897 book Soldier of Fortune by Richard Harding Davis.
A classic French dessert recipe found on epicurus.com
Simply extraordinary, Chocolate Pots de Crême may be served in a variety of containers. As individual portions, they’re perfect for entertaining and easy for family sweets. These go perfectly with a nice after dinner liqueur.