I'm an Annapolis-based food historian and foodways consultant. I offer PowerPoint presentations followed by tastings to organizations in the Baltimore, Annapolis, DC and Northern Virginia region on a variety of different food history topics. Follow my blog for fun food history information and lists, photos, and lots of historic recipes! Visit my website www.atasteofhistory.net to check out my programs. Also, like my Facebook page, A Taste of History with Joyce White.
Saturday, July 5, 2014
Chocolate Wine: A Recipe Going on 300 Years
Think ChocoVino is a relatively new item in your local wine shop?
Think again! Chocolate Wine recipes are centuries' old, dating back at least to 1723 with the recipe below for Wine Chocolate published in 1723 by John Nott in England.
This is a really simple recipe, so give it a try!
John Nott, The Cooks and Confectioners Dictionary,
Take a pint of Sherry, or a Pint
and half of red Port, four ounces and a half of Chocolate, six Ounces of fine
sugar, and half an Ounce of white Starch, or fine flour; mix, dissolve, and
boil all these as before. But if your Chocolate be with Sugar, take
double the quantity of Chocolate, and half the Quantity of Sugar, and do in
2 cups Sherry or 3 cups Port
4 ½ ounces unsweetened chocolate
(Baker’s brand is good)
6 ounces sugar
2 Tablespoons rice flour
Mix all ingredients together and
place on the stove over a medium high heat.
Bring to a boil, making sure all of the flour is dissolved. Serve at room temperature.