1859 The Book of one Hundred Beverages - BERNHARD (William) -

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~· · ·~~'~ The strong, clear, black_infusion, made 8a abon, served in small cups, and di:ink. with a 1'irge quan– tity of sug:u-, is the cafe .noir.of the _French. COFFEE-..<:OYER'S PLAN. Put two ounces of ground coffee into a. stewpan, which set on the fire; stirring it round with a spoon until quite hot (but not burnt), pour over it a pint of boiling water ; cover it closely for five minutes ; stram it, wan:n it again and serve. CHOCOLATE. Chocolate is prepared from the ~eeds of the Eheobroma Cacao, a native of the West Indies, and the adjacent parts ofAmerica. T4e seeds con– sist of a kernel covered by a h118k or skin ; · the former contains about half its weight of a white solid fat or oil, called 'butter of cacao,' ~ the peculiar chocolate flavor, and remarkable for not showing any dispoeition to became rancid ; in • addition to this oil the kernels contain a very con– siderable 1>_roportion of Btarchy and gummy prin– ciples. The husks consist &lmoet entirely of woody matter, but yield, when boiled in water, a bro1'nish, mucilaginous decoction. . .. . . Chocolate is prepared ~ routing the eeeds, and depriving them of then hush, which amount to about one quarter of their weight ; the kernels of the roasted nuts are what is termed nib cecoa : they are afterwards ground in a mill whole

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