Jamaican pepper (the dried berries of Pimenta dioica) is more commonly known as allspice as the spice has flavor tones of cinnamon, cloves, nutmeg and pepper. Half a drachm (one-eighth ounce) of Jamaican pepper beaten fine was weighed after the long pepper for the receipt (recipe) To make Chocolate.
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Posted in allspice, chocolate, culinary history, food, food history, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
After the anise seed has been ground fine for the receipt (recipe) To make Chocolate, Piper Longum (long pepper) is beaten fine. Pictured is fruit of this flowering vine in the Piperaceae family which is dried and used as a spice. A half a drachm (one-eighth ounce) is needed for the receipt.
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Posted in chocolate, culinary history, food, food history, long pepper, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
After the nutmeg was grated and weighed for the receipt (recipe) To make Chocolate, anise seed was ground and half an ounce weighed. (Since preparing half the receipt, I weighed a quarter of an ounce) Pimpinella anisum (anise) is a member of the parsley family and the seeds are small, brownish-gray, curved slightly and have the aroma of licorice.
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Posted in Anise seed, chocolate, culinary history, food, food history, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
After the Ceylon cinnamon was beaten and weighed for the receipt (recipe) To make Chocolate, a qtre of oz nutmeg was grated. Myristica fragrans (nutmeg) is from the seed in the fruit of a tropical evergreen tree. The fruit on the tree has the appearance similar to an apricot. After the fruit is harvested and eaten, the seed is dried in the sun gradually and it shrinks from its hard shell.
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Posted in chocolate, culinary history, food, food history, nutmeg, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
After the sugar was beaten & searced for the receipt (recipe) To make Chocolate, an ounce of cinnamon was next. Since I was making half the receipt, pictured is a half ounce of cinnamon weighed with a stick of Ceylon cinnamon. There are more than a few varieties of cinnamon and two of them are Cinnamomum cassia and Ceylon cinnamon from Cinnamomum verum trees. The name Ceylon cinnamon comes from the region they were grown and imported to England-Ceylon (now with the name Sri Lanka).
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Posted in Ceylon cinnamon, chocolate, culinary history, food, food history, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
After the cacao nuts (raw fermented cacao beans) have been finely beaten and searced for the receipt (recipe) To make Chocolate do the same with half a pound of hard sugar. Pictured is the top I knocked off from a sugar loaf in my marble mortar and pestle that weighed a quarter pound as I was making half the receipt. A loaf of sugar is wrapped in blue paper behind the marble mortar.
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Posted in Cacao beans, chocolate, culinary history, food, food history, Marble mortar and pestle, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
All searcing (sieving) of cocao nuts ground and other ingredients for the receipt (recipe) To make Chocolate would have been done using a horse hair sieve. My original horse hair sieve is on display with a bundle of horse tail hair but I use a sieve made with synthetic fiber for actual use. Typically, the word sieving was used for agricultural sieving and for cookery the word searcing.
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Posted in chocolate, culinary history, food, food history, horse hair sieve, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
After the cacao nuts have been finely beaten in a mortar and pestle for the receipt (recipe) To make Chocolate they are searced. The process of searcing is sieving but typically the word sieve was the term for agricultural uses in the 17th and 18th century and the term searce was reserved for cooking.
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Posted in chocolate, culinary history, food, food history, receipts, recipes, Sieve | Tags: chocolate, culinary history, food, food history, foodways
The first step in Penelope Jephson’s circa 1674 manuscript receipt (recipe) To make Chocolate is to take a pound of cacao nut. Since I am making half the receipt, there is one-half pound of fermented trinitario cacao beans in the mortar and pestle ready to be ground.
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Posted in Cacao beans, chocolate, culinary history, food, food history, Manuscript receipts, Mortar and pestle, receipts, recipes | Tags: chocolate, culinary history, food, food history, foodways
The receipt (recipe) To roast a Shoulder of Mutton is ready for the table when the gravy is poured on. The gravy was made with the drippings from the roast, white wine vinegar, capers, blades of mace and sugar. The bottle of preserved calendula is in the upper right corner of the picture.
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Posted in calendula, culinary history, food, food history, Mutton, receipts, recipes, Roasting | Tags: culinary history, food, food history, foodways, Mutton, Roasting
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