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    Chocolate and Cocoa Recipes: Including Home Made Candy Recipes
    Chocolate and Cocoa Recipes: Including Home Made Candy Recipes
    Chocolate and Cocoa Recipes: Including Home Made Candy Recipes
    Ebook160 pages1 hour

    Chocolate and Cocoa Recipes: Including Home Made Candy Recipes

    By Maria Parloa

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    About this ebook

    This excellent book, specifically formatted for today's e-readers, is a wonderful treasure-trove of recipes involving chocolate. Despite being first published before the second world war, the sweets, cakes, desserts and dishes contained within these pages are as tasty now as when they were first concocted. Allow your taste-buds to experience the wonder of chocolate, cocoa and candy, and be amazed at the variety that you can cook!
    LanguageEnglish
    PublisherAUK Classics
    Release dateSep 7, 2010
    ISBN9781849892087
    Chocolate and Cocoa Recipes: Including Home Made Candy Recipes

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      Book preview

      Chocolate and Cocoa Recipes - Maria Parloa

      Title Page

      CHOCOLATE & COCOA RECIPES

      By

      Miss Parloa

      And

      HOME MADE CANDY RECIPES

      By

      Janet McKenzie Hill

      Publisher Information

      Digital Edition converted and published by

      Andrews UK Limited 2010

      www.andrewsuk.com

      This Digital Edition, including all typography, formatting and layout is copyright 2010 Andrews UK. This book is sold subject to the condition that it shall not, by way of trade or otherwise, be lent, resold, hired out or otherwise circulated without the publisher’s prior written consent in any form of binding or cover other than that in which it is published, and without a similar condition being imposed on the subsequent purchaser.

      Cocoa and Chocolate

      The term Cocoa, a corruption of Cacao, is almost universally used in English-speaking countries to designate the seeds of the small tropical tree known to botanists as THEOBROMA CACAO, from which a great variety of preparations under the name of cocoa and chocolate for eating and drinking are made. The name Chocolatl is nearly the same in most European languages, and is taken from the Mexican name of the drink, Chocolate or Cacahuatl. The Spaniards found chocolate in common use among the Mexicans at the time of the invasion under Cortez in 1519, and it was introduced into Spain immediately after. The Mexicans not only used chocolate as a staple article of food, but they used the seeds of the cacao tree as a medium of exchange.

      No better evidence could be offered of the great advance which has been made in recent years in the knowledge of dietetics than the remarkable increase in the consumption of cocoa and chocolate in this country. The amount retained for home consumption in 1860 was only 1,181,054 pounds - about 3-5 of an ounce for each inhabitant. The amount retained for home consumption for the year ending Dec. 31, 1908, was 93,956,721 pounds - over 16 ounces for each inhabitant.

      Although there was a marked increase in the consumption of tea and coffee during the same period, the ratio of increase fell far below that of cocoa. It is evident that the coming American is going to be less of a tea and coffee drinker, and more of a cocoa and chocolate drinker. This is the natural result of a better knowledge of the laws of health, and of the food value of a beverage which nourishes the body while it also stimulates the brain.

      Baron von Liebig, one of the best-known writers on dietetics, says:

      It is a perfect food, as wholesome as delicious, a beneficient restorer of exhausted power; but its quality must be good and it must be carefully prepared. It is highly nourishing and easily digested, and is fitted to repair wasted strength, preserve health, and prolong life. It agrees with dry temperaments and convalescents; with mothers who nurse their children; with those whose occupations oblige them to undergo severe mental strains; with public speakers, and with all those who give to work a portion of the time needed for sleep. It soothes both stomach and brain, and for this reason, as well as for others, it is the best friend of those engaged in literary pursuits.

      M. Brillat-Savarin, in his entertaining and valuable work, Physiologie du Goût, says: "Chocolate came over the mountains [from Spain to France] with Anne of Austria, daughter of Philip III and queen of Louis XIII. The Spanish monks also spread the knowledge of it by the presents they made to their brothers in France. It is well known that Linnæus called the fruit of the cocoa tree theobroma, ‘food for the gods.’ The cause of this emphatic qualification has been sought, and attributed by some to the fact that he was extravagantly fond of chocolate; by others to his desire to please his confessor; and by others to his gallantry, a queen having first introduced it into France.

      "The Spanish ladies of the New World, it is said, carried their love for chocolate to such a degree that, not content with partaking of it several times a day, they had it sometimes carried after them to church. This favoring of the senses often drew upon them the censures of the bishop; but the Reverend Father Escobar, whose metaphysics were as subtle as his morality was accommodating, declared, formally, that a fast was not broken by chocolate prepared with water; thus wire-drawing, in favor of his penitents, the ancient adage, ‘Liquidum non frangit jejunium.’

      Time and experience, he says further, "have shown that chocolate, carefully prepared, is an article of food as wholesome as it is agreeable; that it is nourishing, easy of digestion, and does not possess those qualities injurious to beauty with which coffee has been reproached; that it is excellently adapted to persons who are obliged to a great concentration of intellect; in the toils of the pulpit or the bar, and especially to travellers; that it suits the most feeble stomach; that excellent effects have been produced by it in chronic complaints, and that it is a last resource in affections of the pylorus.

      "Some persons complain of being unable to digest chocolate; others, on the contrary, pretend that it has not sufficient nourishment, and that the effect disappears too soon. It is probable that the former have only themselves to blame, and that the chocolate which they use is of bad quality or badly made; for good and well-made chocolate must suit every stomach which retains the slightest digestive power.

      "In regard to the others, the remedy is an easy one: they should reinforce their breakfast with a pâté, a cutlet, or a kidney, moisten the whole with a good draught of soconusco chocolate, and thank God for a stomach of such superior activity.

      "This gives me an opportunity to make an observation whose accuracy may be depended upon.

      "After a good, complete, and copious breakfast, if we take, in addition, a cup of well-made chocolate, digestion will be perfectly accomplished in three hours, and we may dine whenever we like. Out of zeal for science, and by dint of eloquence, I have induced many ladies to try this experiment. They all declared, in the beginning, that it would kill them; but they have all thriven on it and have not failed to glorify their teacher.

      "The people who make constant use of chocolate are the ones who enjoy the most steady health, and are the least subject to a multitude of little ailments which destroy the comfort of life; their plumpness is also more equal. These are two advantages which every one

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