The average composition of Cocoa-seeds when deprived
of their husks, is nearly as follows :
Oil (Cocoa-butter) ...
... 51
Starch, gum, &c. ...
... 22
Gluten, &c. ...
... 20
Water
... 5
Theobromine
2
100
Cocoa is exceedingly wholesome, and as an article of
food it cannot possibly be too highly recommended. As
a beverage it will not be found so refreshing as tea or
coffee, because the whole of the substance is taken in
the form of an emulsion into the stomach ; while with
tea or coffee it is only the infusion that is drunk — tea,
likewise, owing to the manner in which it is prepared,
losing the greater part of its principal nutritious property
' (gluten), which is left behind in the leaves. But for giving
strength to the system, for building up that daily waste
which is constantly going on, for supplying good and
■ wholesome food and drink at one and the same time,
Cocoa (and by Cocoa is included chocolate) stands pre-
eminent and far in advance of either tea or coffee.
From the large amount of fat (over 50 per cent) ex-
hibited in Cocoa in its pure state, it is often found to
be too rich for delicate stomachs ; it is for this reason that
manufacturers lessen its proportion by a chemical process
. or the more simple one of addition. During roasting, a
volatile oil is developed, and to it the aroma is due; the
principle theobromine is like tlieine, a white crystallisable
substance, but contains much more nitrogen. The rest
of the principles are all of exceeding importance in the
formation of good flesh and blood; indeed, like milk, they
contain in themselves every ingredient necessary to the
growth and sustenance of the body.
Cocoa-butter is a pleasant yellowish-white fat of the
consistence of suet, and of an odour resembling that of
chocolate. It is chiefly used for medicinal purposes. It
keeps well and has no tendency to become rancid, and
might therefore be used for protecting potted meats.
Of the numerous Cocoas offered for sale to the public, all
possibly, excepting the very cheap kinds, possess more or
less characteristic value, being merely skilfully-prepared
varieties of nib or flake Cocoa rendered soluble and diges-
tive. Yan Houten’s preparation is famous for its sim-
plicity and exquisite flavour ; but there are others with
excellent qualities, in which sugar and a small quantity of
I arrowroot are combined — Granulated Cocoa, in which
For details respecting Culinary Processes, Utensils, Sauces, i fee., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
407
Cocoa — continued.
arrowroot is mixed to keep tlie fatty particles from form-
ing a pasty mass ; Epps’s Homoeopathic Cocoa, prepared
with arrowroot and sugar ; Iceland Moss Cocoa (introduced
by Dunn and Hewett), which contains a certain quantity
of carrageen ; Maravilla Cocoa, compounded with sugar
and sago-ilour ; and Caraccas Cocoa, which closely
resembles Maravilla. Cadbury’s preparations of Cocoa
are deservedly famous for their purity and fine flavours,
and the same remark applies to those made by Messrs.
Fry. The addition of sugar and arrowroot, or sago,
increase the nutritive qualities of the Cocoa without
seriously detracting from their flavour. They have for
this reason been not inaptly styled “ Cocoa soups.”
Page 400
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The average composition of Cocoa-seeds when deprived of their husks, is nearly as follows :
Oil (Cocoa-butter) ...
... 51
Starch, gum, &c. ...
... 22
Gluten, &c. ...
... 20
Water
... 5
Theobromine
Cocoa is exceedingly wholesome, and as an article of food it cannot possibly be too highly recommended. As a beverage it will not be found so refreshing as tea or coffee, because the whole of the substance is taken in the form of an emulsion into the stomach ; while with tea or coffee it is only the infusion that is drunk — tea, likewise, owing to the manner in which it is prepared, losing the greater part of its principal nutritious property ' (gluten), which is left behind in the leaves. But for giving strength to the system, for building up that daily waste which is constantly going on, for supplying good and ■ wholesome food and drink at one and the same time, Cocoa (and by Cocoa is included chocolate) stands preeminent and far in advance of either tea or coffee.
From the large amount of fat (over 50 per cent) exhibited in Cocoa in its pure state, it is often found to be too rich for delicate stomachs ; it is for this reason that manufacturers lessen its proportion by a chemical process . or the more simple one of addition. During roasting, a volatile oil is developed, and to it the aroma is due; the principle theobromine is like theine, a white crystallisable substance, but contains much more nitrogen. The rest of the principles are all of exceeding importance in the formation of good flesh and blood; indeed, like milk, they contain in themselves every ingredient necessary to the growth and sustenance of the body.
Cocoa-butter is a pleasant yellowish-white fat of the consistence of suet, and of an odour resembling that of chocolate. It is chiefly used for medicinal purposes. It keeps well and has no tendency to become rancid, and might therefore be used for protecting potted meats.
Of the numerous Cocoas offered for sale to the public, all possibly, excepting the very cheap kinds, possess more or less characteristic value, being merely skilfully-prepared varieties of nib or flake Cocoa rendered soluble and digestive. Yan Houten’s preparation is famous for its simplicity and exquisite flavour ; but there are others with excellent qualities, in which sugar and a small quantity of I arrowroot are combined — Granulated Cocoa, in which
For details respecting Culinary Processes, Utensils, Sauces, i fee., referred to, see under their special heads.
Cocoa — continued.
arrowroot is mixed to keep tlie fatty particles from forming a pasty mass ; Epps’s Homoeopathic Cocoa, prepared with arrowroot and sugar ; Iceland Moss Cocoa (introduced by Dunn and Hewett), which contains a certain quantity of carrageen ; Maravilla Cocoa, compounded with sugar and sago-ilour ; and Caraccas Cocoa, which closely resembles Maravilla. Cadbury’s preparations of Cocoa are deservedly famous for their purity and fine flavours, and the same remark applies to those made by Messrs. Fry. The addition of sugar and arrowroot, or sago, increase the nutritive qualities of the Cocoa without seriously detracting from their flavour. They have for this reason been not inaptly styled “ Cocoa soups.”