Here's the info as requested:
* Take Green and Blacks Maya Gold chocolate, melt and pour into small
moulds. When set, the moulded pieces can be placed one per cup - pour over
boiling water, stir until melted and drink.
* Or, take any 70% cocoa solid chocolate, melt and mix in chilli,
cinnamon and other spices (un-named, but probably researchable) and follow
the procedure as above.
* The English Heritage 17thC food book was recommended
* Chocolate mousse, 17thC, Elinor Fettiplace (I presume published)
* World War I condensed milk cake (contact Jane Wilson at YAC
Northamptonshire for recipe)
* Jane Grigson's English Food, 18thC chocolate pie recipe
* Sophie and Michael Coe The True History of Chocolate (1996) Thames
and Hudson came highly recommended
* The Chelsea Physic Garden was highlighted as a possible source of
info, after their exhibition which included chocolate and period recipes
* Pepys at Table (no author details, sorry) has a chocolate recipe
Yours,
Katy Whitaker
YAC North Wiltshire
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