The Indian Nectar, or, A discourse concerning Chocolata : Wherein the Nature of the Cacao-nut, and the other Ingredients of that Composition, is examined, and stated according to the Judgment and Experience of the Indians, and Spanish writers, who lived in the Indies, and others; with sundry additional Observations made in England: The ways of compounding and preparing Chocolata are enquired into; its Effects, as to its alimental and Venereal quality, as well as Medicinal (especially in Hypochondriacal Melancholy) are fully debated. Together with a Spagyrical Analysis of the Cacao-nut, performed by that excellent Chymist, Monsieur le Febure, Chymist to His Majesty. / By Henry Stubbe.

  • Henry Stubbe
Date:
1662
Catalogue details

Licence: Public Domain Mark

Credit: The Indian Nectar, or, A discourse concerning Chocolata : Wherein the Nature of the Cacao-nut, and the other Ingredients of that Composition, is examined, and stated according to the Judgment and Experience of the Indians, and Spanish writers, who lived in the Indies, and others; with sundry additional Observations made in England: The ways of compounding and preparing Chocolata are enquired into; its Effects, as to its alimental and Venereal quality, as well as Medicinal (especially in Hypochondriacal Melancholy) are fully debated. Together with a Spagyrical Analysis of the Cacao-nut, performed by that excellent Chymist, Monsieur le Febure, Chymist to His Majesty. / By Henry Stubbe. Source: Wellcome Collection.

    194/230 (page 160)
    [160] Choeslata-paste therein with an Egg: for I care not for mi/k alone. Buc moft ufually’ I cake three quarters of a pint of good[Con-'), duit] water well-boil’d, and diffolve in itt) ( flirring ic frequently with a Spoon) one: ounce of Chocolata,and two ounces of fine Sum» gar: having let ic ftand before a mioderate:| fire to diffolve, when it is fo diffolved, asi} that the liquour feems very fatty with a1 yellow fat,and chat there fticks to the fpoom) | an unde(cribable un€&tuoufnefs, or oylinefs ,, | (however that the Chocolate be not half dif-.) folved, but that a great parc of ic fill fwinm|” then fet icto the fire again to diffolve more:| perfe&ly: and having let ic ftand a goodl)? upon it )I millic once more with great di--|' ( which is the common Indian and Spanif{h)’ way ) or putting in one Egg ( white andl)! yolk) without ever beating ic before break-- |’ ing ic intothe water, and immediatly muil--/' to break the Egg, and hinder its curdling )))!!in on the top of che water, and fometimes at:} thebottom, And I have obferved, that by: |i this courfe the Chocolate ( when cakeni}'\y without an Egg ) becomes better talted chen |’ otherwife it would: and, if an Egg be put’! in, the Chocolate is farr betcer aeagon and |}