TUESDAY'S TIDBITS AND TRIVIA-REGENCY CHOCOLATE

Chocolate Pot

TUESDAY'S TIDBITS AND TRIVIA-REGENCY CHOCOLATE 2

Chocolate Pitcher with Lid

I’m sure at one point or another, if you’ve read any Regency novels, you’d come across references to hot chocolate. I particularly love hot chocolate cups, pots, and pitchers. I own some myself. The cups are taller than a teacup, as are the pitchers.

We have it so easy now, even if we make hot chocolate from scratch. A bit of cocoa powder, sugar, milk, and a spice or two if you like topped off with whipped cream. Yum.

Back then, it wasn’t so easy.

Chocolate

Cut a cake of chocolate in very small bits; put a pint of water into the pot, and, when it boils, put in the above; mill it off the fire until quite melted, then on a gentle fire till it boil; pour it into a basin, and it will keep in a cool place eight or ten days, or more. When wanted, put a spoonful or two into milk, boil it with sugar, and mill it well.
Maria Eliza Ketelby Rundell, A New System of Domestic Cookery, 1806
(This recipe is courtesy of http://www.janeausten.co.uk/arthur-parkers-fortifying-cocoa)