Tuesday, February 14, 2017

How to make 17th-century chocolate for Valentine's Day

History Extra

To make Chocolate

 Take your Choco Nutts and put them over the fire either In earthern pott, or kettle or frying pan keeping them stirring with a brass spoone till they be very hott and of black browne, then take them and pull of[f] the shells with your fingers. They must look of a black colour though not to[o] much burnt.

 Then you must pound them in a great iron or brass mortar and seeth [sieve] them through a fine lawne [linen] seeth [sieve], and soe pound them againe and soe seeth it till all getts through, then take two pound of the powder and three quarters of a pound of good white sugar about 5d or 6d per pound being seethed [sieved] all one as the Choco Nutts, then put a Nuttmeg and half and ounce of Cinnamon and pound it well together and seeth it as herein before mentioned and to each pound of Choco Nutt the like quantity.

 When you have mixt it altogether, take your mortar and putt it on the fire and make it pretty hott and take the pestle also, then putt the stuff in it and beat it till it comes to a smooth past[e], then take it out and weigh it into Quarters of pounds then Roll it round in your hands and putt it on a Quarter of sheet of paper and take the paper into your two hands and chafe it up and down till it comes to a short Roll.

 English medical notebook, 1575-1663 (Wellcome Library MS.6812, p.137)

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