books



previous page: Cocoa | by Edith A. Browne
  
page up: Cook Books
  
next page: The Potato: A Compilation of Information from Every Available Source | by Eugene H. Grubb, W. S. Guilford

Cocoa And Chocolate | by Walter Baker



A short history of their production and use with a full and particular account of their properties, and of the various methods of preparing them for food

TitleCocoa And Chocolate
AuthorWalter Baker And Company
PublisherWalter Baker & Co
Year1886
Copyright1886, Walter Baker & Co
AmazonCocoa And Chocolate
The Chocolate Girl By Liotard

The Chocolate Girl-By Liotard From The Original Paintinc In The Dresden Gallery

-Sources Of Information
A New Survey of the West Indies, etc., by Thomas Gage. 2d edition, London, 1655. The Natural History of Chocolate, by a French Officer; translated by Dr. R. Brookes, and printed in London, 1730. ...
-I. Consumption
During the last half-century the consumption of cocoa in various forms has increased to an extraordinary extent, both in this country and Great Britain. This is due to several causes, among the most p...
-II. The Cacao-Tree
The term Cocoa is a corruption of Cacao, but is almost universally used in English-speaking countries. The cacao-tree belongs to the natural order of Sterculiaceae, - a family of about 41 genera a...
-The Cacao-Tree. Part 2
. . . There are two varieties of the cocoa-tree cultivated in Venezuela, known as El Criollo and El Trinitario, respectively, the former of which, though not so prolific nor as early fruiting as the ...
-The Cacao-Tree. Part 3
In the tillage of the soil and the economies of agriculture the people of Venezuela are probably not in advance of those who scratched and scraped the earth before the deluge. A people that will plou...
-III. Early Use
The name chocolate is nearly the same in most European languages, and is taken from the Mexican name of the drink, chocolatl, or cacahuatl. Atl is common enough in Mexican words, and is known to signi...
-Early Use. Continued
The third way of taking it is the most used, and thus certainly it doth no hurt, neither know I why it may not be used as well in England as in other parts, both hot and cold; for where it is so much...
-IV. Properties
The most thorough and comprehensive analysis of the properties of cocoa is given by J. Alfred Wanklyn, in A Practical Treatise on the Analysis of Tea, Coffee, Cocoa, Chocolate, etc., published in Lo...
-V. Value As Food
Dr. Edward Smith, LL.B., F.R.S., in his valuable work on Foods, for the International Scientific Series, says: These well-known substances (cocoa and chocolate) are valuable foods, since they are n...
-Value As Food. Part 2
In my particular way of specifying things I call amber chocolate chocolate for the afflicted, because each one of these various conditions which I have designated has something in common which resemb...
-Value As Food. Part 3
The well-known proverb, 'People are known by the company they keep,' would lose none of its force if altered to read: 'Tell me what you eat and drink, and I will tell you who you are.' Breakfast, esp...
-Value As Food. Part 4
The cocoa-nut, says M. Payen, in Des Substances Alimentaires has in its composition more azote than wheat flour, about twenty times as much fatty matter, a considerable proportion of starch, and ...
-VI. Cocoa-Butter
As the oil (or butter) of cocoa is very anodyne, or an easer of pain, it is excellent, taken inwardly, to cure hoarseness and to blunt the sharpness of the salts that irritate the lungs. In using it ...
-VII. Different Methods Of Preparing Drinks
There are many different methods of preparing cocoa and chocolate for drinking. The Mexicans are in the habit of preparing it with atole, a kind of pap made of maize, which is their most ancient ...
-Different Methods Of Preparing Drinks. Part 2
Plain Chocolate (1) The quantity of chocolate for a certain quantity of milk is according to taste. Two ounces of chocolate make a good cup of it, and rather thick. Break the chocolate in pieces, put...
-Different Methods Of Preparing Drinks. Part 3
Baker's Premium No. 1 Chocolate Scrape fine about one square of a cake, which is one ounce; add to it about an equal weight of sugar; put these into a pint of perfectly boiling milk and water, of eac...
-Different Methods Of Preparing Drinks. Part 4
French Chocolat Au Lait (Chocolate With Milk) Place the chocolate, cut into small pieces, in a saucepan over a slow fire, in order that the chocolate may dissolve gradually and not adhere to the pan....
-Different Methods Of Preparing Drinks. Part 5
Wine Chocolate Set half a bottle of good white wine, three ounces of chocolate, and one ounce of powdered sugar over the fire; beat the yolks of four eggs to foam, with a little wine, and add it to t...
-Cake
Chocolate Cake (1) Two cups of sugar; four tablespoonfuls of butter rubbed in with the sugar; four eggs, whites and yolks beaten separately; one cup of sweet milk; three heaping cups of flour; one te...
-Cake. Part 2
Chocolate Cake (4) One cup of butter; two cups of sugar; three cups of flour; half cup sweet milk; half teaspoonful soda; one teaspoonful of cream tartar; seven eggs. - Chocolate Cream: Quarter of a ...
-Cake. Part 3
Chocolate Macaroons Melt on a slow fire and in a tin pan three ounces of chocolate without sugar (known as Baker's chocolate); then work it to a thick paste with one pound of pulverized sugar and thr...
-Cake. Part 4
Chocolate Eclairs (1) Put an ounce of butter in a saucepan on the fire, with about six tablespoonfuls of water. When beginning to boil add about two and a half ounces of flour, stirring with a wooden...
-Cream, Pies
Chocolate Cream Puffs Take half a pound of flour and one tea-spoonful of sugar; mix these together. Put a pint of cold water and a quarter of a pound of butter into a very clean saucepan, set it on t...
-Cream, Pies. Part 2
Chocolate Custards (baked) One quart of good milk; six eggs, yolks and whites separated; one cup sugar; four great spoonfuls grated chocolate; vanilla flavoring. Scald the milk; stir in the chocolate...
-Cream, Pies. Part 3
Chocolate Meringue To one quart of boiling milk add half an ounce of isinglass dissolved in hot water; add half a pound of Baker's chocolate, grated; sweeten; simmer until it becomes a rich jelly; st...
-Cream, Pies. Part 4
Chocolate Charlotte Russe Having soaked in cold water an ounce of gelatine, shave down three ounces of Baker's chocolate, and mix it gradually into a pint of cream, adding the dissolved and strained ...
-Cream, Pies. Part 5
Chocolate Caramels (1) One cup rich, sweet cream; one cup brown sugar; one cup white sugar; seven tablespoonfuls vanilla chocolate; one table-spoonful corn-starch stirred into the cream; one tablespo...
-Cream, Pies. Part 6
Chocolate Parfait Amour Dissolve half a pound of chocolate highly flavored with vanilla in sufficient water. In a bottle of brandy digest one ounce of bruised cinnamon, half an ounce of cloves, and a...
-Chocolate Products Advertisement
Established in the Year 1780. Walter Baker & Co., Dorchester, Mass., Manufacturers Of Chocolate, Broma, And Other Preparations From Cocoa Seventeen Medals And Diplomas Received From The Great Interna...
-Chocolate Products Advertisement. Continued
Baker's Breakfast Cocoa In 1-2 lb. packages (tin), Is made from selected cocoa, with the excess of butter of cacao removed, and guaranteed to be absolutely pure. It is more than three times the stren...









TOP
previous page: Cocoa | by Edith A. Browne
  
page up: Cook Books
  
next page: The Potato: A Compilation of Information from Every Available Source | by Eugene H. Grubb, W. S. Guilford