Sweet Home Chicago: Chocolate and Confectionery Production and Technology in the Windy City
Saint-Arroman delves into the drinks of the day. He describes chocolate's use by Spanish clergy in services and masses. He acknowledges that people rightly attribute their good health to it, and physicians should recommend it.
He discusses different composition and recipes of chocolate from Italian, Spanish and French factories and includes a recipe for chocolate of the Indies:
White Sugar—2 pounds
Mexican Pepper—14 grains
He also includes variations on the drink and mentions that almonds, hazelnuts and orange flower water are common and acceptable additions. While Indian corn is "unwholesome, on account of the windy properties of this grain."
Table of Contents
Saint Arroman, Coffee, Tea and Chocolate: Their Influence Upon the Health, the Intellect, and the Moral Health of Man, (Philadelphia: Crissy & Markley), 1852. Crerar 613.37 K500