A History of Chocolate
A bound volume of manuscript recipes for Mexican dishes, with an extensive manuscript index at the end. A comprehensive collection of Mexican recipes including main dishes, meats (including fowl and fishes such as cod), vegetables, puddings, chocolate and other desserts.
This Spanish language manuscript document can be searched using HTR. Click on the 'related page' link to navigate directly to this document and try searching 'chocolate'.
A German book on the usage of coffee, tea and chocolate, considering their characteristics, virtues and benefits.
Translated from French, this printed book, entitled Wholesome Advice Against the Abuse of Hot Liquors Particularly of Coffee, Chocolate, Tea, Brandy and Strong-Waters. With Directions to Know what Constitutions they Suit, and when the Use of them may be Profitable or Hurtful, provides advice on the consumption of chocolate and its negative impacts on the body.
The cooks and confectioners dictionary, or, The accomplish'd housewives companion, by John Nott.
This early recipe book was published in London and includes a recipe for 'Chocolate and lemon cream' - next to one for 'Tongues and udders, roasted'.
Use the 'related page' link to navigate direct to the document and search the OCR transcript for 'chocolate'.
A holograph manuscript, attributed to a Carmelite friar writing in Mexico circa 1730. The manuscript, in the form of an epistle, attempts to rebut the Church's strictures against the consumption of chocolate. It concludes with the proposition that chocolate is medicinal and its consumption should not be dismissed as mere self-indulgence.
The manuscript was formerly owned by the Mexican historian Frederico Gómez de Orozco.
Painted by Jean-Etienne Liotard around 1744 in Vienna, the painting was then exhibited in Paris in 1752 and sold in London in 1773.
The scene depicts a young woman making drinking chocolate for herself and an unseen companion. As the items on the tray suggest, chocolate was drunk alongside sugar and milk. The high viewpoint adopted by Liotard allows for the items on the table to be seen separately.
Domestic French Cookery, published in Philadelphia.
A selection of recipes for French dishes "explained and described in such a manner as to make them intelligible to American cooks and practicable with American utensils and American fuel". Those requiring unusual and foreign apparatus, and those that require the consummate skill and long practice of native French cooks are omitted. The translator also omits dishes which are prepared in the same manner by Americans and the French.
The book includes recipes for chocolate custards, shown here.
A manuscript volume of Mexican recipes, including drinks, chocolate and desserts.
This Spanish-language text can be searched using HTR. Click on the 'related page' link to navigate to the full document.
A collection of items and advertisments related to cocoa promotion. The advertisments feature the well established UK confectionary companies Cadbury's and Rowntree's, including this illustration of the Cadbury's factory in Bourneville, near Birmingham.
A Temperance cook book, written by Mary G. Smith and published in San Jose, California. It includes many uses for chocolate, particularly in cakes and caramels.
The Spice Mill is a food production periodical produced by and for the food industry, edited in New York by "Machinist, Inventor, Manufacturer, and Dealer in all kinds of Coffee and Spice Mill Machinery" Jabez Burns.
An OCR transcript allows researchers to search 'chocolate' across this bound volume of separate issues. Click on the 'related page' link to navigate to the document.
The papers of H. J. Packer include various leaflets of companies producing confectionary-manufacturing machinery. They feature all the latest technologies in the production of confectionary.
H. J. Packer was known as the largest low-cost chocolate manufacturer of its time.
A pamphlet of Australian cocoa recipes published in Sydney in 1930, including recipes for cocoa drinks, icing, puddings and cakes. This image shows the recipe for an Australian classic.
Choice Recipes, published in 1940 by Walter Baker & Co. Ltd.
The Baker Chocolate Company is the oldest producer of chocolate in the United States. In 1764 Irish chocolatier John Hannon, with the help of Dr James Baker, set up a business where he produced Hannon’s Best Chocolate for 15 years. In 1779 Hannon went on a trip to the West Indies and never returned. His wife sold the company in 1780 to Dr. Baker.
A report on the cocoa industry by the Fairtrade Foundation. The report looks at the producers, customers, challenges to the industry, the production lifecycle, and the goals and aims of Fairtrade in the industry.