. Le cacao et le chocolat, une histoire courte de leur production et de leur utilisation. Cacao ; CHOCOLAT ; cbk. Début de l'UTILISATION DE CACAO ET DE CHOCOLAT. 23. METATE. et de l'Inde et les moyens de rendre le chocolat potable quelque deux cent cinquante ans : - "Maintenant, pour la fabrication ou la préparation de cette boisson, je vais mettre ici la méthode. Le cacao et les autres composants doivent être battu dans un mortier de pierre, ou (comme les Indiens utilisent) motif sur une large pierre, qu'ils appellent les Mctate, et est seulement faite pour cette utilisation. Mais d'abord les ingrédients sont tous à sécher, sauf l'Achiotte (un- notto), avec soin qu'ils soient b

• Contributeur: The Book Worm
• ID de l’image: REJR0P
• Taille du fichier: 7,1 MB (305,1 KB Téléchargement compressé)
• Autorisations: Modèle - non | Propriété - non
• Dimensions: 1873 x 1334 px | 31,7 x 22,6 cm | 12,5 x 8,9 inches | 150dpi

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. Cocoa and chocolate, a short history of their production and use. Cocoa; Chocolate; cbk. EARLY USE OF COCOA AND CHOCOLATE. 23. METATE. and Indian ways of making and drinking chocolate some two hundred and fifty years ago : — "Now, for the making or compounding of this drink, I shall set down here the method. The cacao and the other ingredients must be beaten in a mortar of stone, or (as the Indians use) ground upon a broad stone, which they call Mctate, and is only made for that use. But first the ingredients are all to be dried, except the Achiotte (an- notto), with care that they be beaten to powder, keeping them still in stirring that they be not burnt, or become black; for if they be overdried they will be bitter and lose their virtue. The cinnamon and the long red pepper are to be first beaten with the anniseed, and then the cacao, which must be beaten by little and little till it be all powdered, and in the beating it must be turned round that it may mix the better. Every one of these ingredi- ents must be beaten by itself, and then all be put into the vessel where the cacao is, which you must stir together with a spoon, and then take out that paste, and put it into the mortar, under which there must be a little tire, after the confection is made ; but if more fire be put under than will only warm it, then the unctuous part will dry away. The Achiotte also must be put in in the beating, that it may the better take the colour. All the ingredients must be searced, save only the cacao, and if from the cacao the dry shell be taken, it will be the better. When it is well beaten and incorporated (w^hich will be known by the shortnesse of it) then with a spoon (so in the Indias is used) is taken up some of the paste, . Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.. Walter Baker & Comp

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