[MR] Period Chocolate Recipes

[David Chessler]

------ Original Message ------
Received: Wed, 12 Aug 2009 10:19:52 PM EDT
From: Jen Thies <jenthies at gmail.com>
To: David Chessler <chessler at usa.net>Cc: Atlantia_AnS at yahoogroups.com,
atlantia at atlantia.sca.org
Subject: Re: [MR] Period Chocolate Recipes

> Davitt,
> 
> Though I'm not a foodie, there is a great article on Beatriz's site at:
> http://spanishseamstress.org/wordpress/?page_id=96
> 
> I hope this helps,
> Genevieve

Thanks for this link. The general "chocolate-msg" page on the Florilegium also
has discussion of these recipes. There are clear references to use of
chocolate as an ingredient in other foods, or as edible tablets of some sort,
but no specific recipes.
http://www.florilegium.org/files/FOOD-SWEETS/chocolate-msg.rtf

--

YIS

Davitt il Bigollo da Pisa
Erudit de l'Academie de Espee de Atlantia
Storvik (rapier)
Roxbury Mill (other things) 



> 
> On Wed, Aug 12, 2009 at 5:36 PM, David Chessler<chessler at usa.net> wrote:
> > Chocolate came to Spain early in the 16th C, and chocolate drinks are
> > documented. However, when I checked the Florilegium, there was only one
> > "period" recipe (made with cocoa beans, hot peppers, etc), dated  1621
> > (IIRC) which is "period" only by the old definition, though it probably
does
> > reflect 16th C practice.  The Florilegium mentions some early Italian
> > recipes, but does not  publish them.
> >
> > Does anyone have a reasonably "period" recipe for chocolate, preferably in
a
> > dessert-type dish? Arabic sources are just fine.
> >
> > --
> >
> > YIS
> >
> > Davitt il Bigollo da Pisa
> > Erudit de l'Academie de Espee de Atlantia
> > Storvik (rapier)
> > Roxbury Mill (other things)
> >
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