Overview:
“Chocolate: or, An Indian Drinke” is a fascinating 17th-century treatise on the origins, uses, and purported health benefits of chocolate. Written by Spanish physician Antonio Colmenero de Ledesma, the book is translated by Captain James Wadsworth, who emphasizes the drink’s various benefits for both men and women. Colmenero’s work refutes previous claims that chocolate is an obstructive beverage, arguing that it is actually temperate and beneficial for various ailments.
The book delves into the composition of chocolate, explaining the qualities of each ingredient and how they interact to create a balanced drink. It provides detailed instructions for making chocolate, including multiple variations from different regions, highlighting the drink’s popularity in both the Americas and Europe. Colmenero then explores the optimal quantity of chocolate to consume, the best times for drinking, and the specific health benefits based on individual temperaments. The text reveals a deep understanding of the humoral theory of medicine, which was prevalent during the 17th century. Colmenero emphasizes the importance of moderation and the potential for harm if chocolate is consumed excessively.
Key Findings:
- Chocolate is not obstructive but rather a temperate drink.
- Chocolate has various health benefits, including aiding digestion, treating consumption, enhancing beauty, and stimulating conception.
- The specific qualities of each ingredient in chocolate contribute to its overall temper and effect on the body.
- Proper preparation is crucial to achieving the desired results and avoiding potential side effects.
- The amount and timing of consumption are important for optimal health benefits.
- The drink’s popularity in the Americas and Europe highlights its widespread appeal.
Learning:
- The Humoral Theory of Medicine: The text provides insight into the humoral theory, a dominant medical system of the time, where the body was believed to be governed by four humors: blood, phlegm, yellow bile, and black bile. Understanding this theory helps to comprehend how Colmenero assesses the effects of chocolate and its ingredients.
- Chocolate’s Composition and Effects: The treatise details the various ingredients used in chocolate and their specific qualities, explaining how their combination creates a balanced drink with a range of potential health benefits.
- Proper Preparation of Chocolate: The text provides detailed instructions on how to prepare chocolate, including various methods and variations used in different regions. This offers a glimpse into the culinary practices of the time and the evolution of chocolate making.
- The Importance of Moderation: Colmenero emphasizes that excessive consumption of any substance, including chocolate, can have negative effects. This underscores the principle of moderation in medicine and diet, a concept relevant even today.
Historical Context:
The text was written in 1652, a time of significant global exploration and trade. Europe was beginning to engage with the Americas, exchanging goods and ideas. Chocolate, originally consumed by the Aztecs, had reached Europe and was quickly gaining popularity for its unique flavor and purported medicinal properties.
The book provides insights into the cultural exchange of the time, as Colmenero explores both the Indian (indigenous) and Spanish perspectives on chocolate. The text also reflects the scientific and medical understanding of the 17th century, which was undergoing a period of change and refinement.
Facts:
- Chocolate is an Indian word: “Chocolate” originates from the Nahuatl word “xocolatl” meaning “bitter water”.
- Cacao is the main ingredient in chocolate: Cacao is a type of nut, also known as a kernel, larger than a great almond, grown on the Cacao Tree.
- Cacao has qualities of all four elements: According to Colmenero, Cacao contains the qualities of the four elements: Earth, Air, Fire, and Water.
- Cacao contains butter: The book mentions extracting butter from Cacao in the Indies.
- Chocolate is a confection: Colmenero uses the word “Confection” to describe chocolate, emphasizing it’s a processed and prepared drink.
- There are two types of Cacao: One is common, grey-red in color, and the other is Patlaxte, broader and white, which causes watchfulness.
- Long red pepper is used in chocolate: The long red pepper, known as Chilpaclagua, is used in the drink for its attenuating qualities.
- Logwood is a common ingredient: The book recommends using Logwood or Campeche, a tree with husks smelling like fennel, for its temperate qualities.
- Annisseed is essential for chocolate: The author notes that Annis-seed is crucial for balancing the coldness of the Cacao.
- Almonds and Nuts are good additions: These ingredients give the drink more substance and are considered moderately hot and beneficial for the body.
- Maiz is a poor choice for chocolate: The author criticizes using Maiz, an Indian grain similar to Millet, as it creates a melancholic humor.
- Cinamon has various health benefits: Cinamon is described as hot and dry, benefiting the kidneys, eyes, and overall health.
- Achiote is used for coloring: This ingredient, also known as Ta-asco, is used for its coloring properties and attenuating quality.
- Chocolate can be prepared with milk or water: The book discusses different ways of making chocolate, including using milk or water as a base.
- Chocolate can be drunk hot or cold: The treatise explores different methods of preparing chocolate for different temperatures.
- Eggs are often added to chocolate: The text recommends using egg yolks for a richer and smoother texture.
- Freshly made chocolate is the best: The author emphasizes that newly made chocolate is more effective than stale, imported versions.
- Chocolate can be drunk for breakfast: The book provides a recipe for a hearty chocolate breakfast.
- Chocolate is a travel food: The text states that a good draught of chocolate in the morning is sufficient for a full day of travel.
- Chocolate can cause melancholic humor if overheated: Colmenero cautions against boiling chocolate too long, as it can separate the oily from the earthy parts, leading to melancholic humor.
Statistics:
- 700 Cacaos per recipe: This is the base quantity of Cacao specified in one recipe provided in the book.
- 1.5 pounds of white sugar: This is the quantity of sugar used in one of the recipes, demonstrating the preference for sweetening the drink.
- 2 ounces of cinnamon: This quantity is used in the recipe, illustrating the use of spices to enhance the flavor and temper of the drink.
- 14 ounces of long red pepper: This is the specific amount of long red pepper used in the recipe.
- 1/2 ounce of cloves: This quantity is mentioned in a traditional recipe, though the author discourages its use.
- Two cods of Logwood: This is the quantity used in the recipe, demonstrating the use of this specific ingredient.
- One dozen Almonds and Hasle-Nuts: This quantity is recommended in the recipe, highlighting the use of these ingredients.
- 1/2 pound of white sugar: This is the amount used in a recipe, further illustrating the common practice of sweetening the drink.
- 100 Cacaos: This is the base quantity of Cacao for another recipe, demonstrating variations in the drink’s preparation.
- Five or six ounces of Chocolate: This is the recommended daily intake of chocolate for health benefits.
- Three ounces of Chocolate: This amount is recommended for a quart of milk when preparing chocolate for consumption.
- Two eggs: This quantity of egg yolks is used in the milk chocolate recipe, highlighting its common use.
- One ounce of Chocolate per person: This is the amount used in a basic recipe for preparing chocolate as a drink.
- One or two egg yolks: This quantity is recommended for enhancing the drink’s richness.
- One pint of boiling water: This is the initial quantity of water used in one of the recipes.
- Eight shillings per Fanega of Maiz: This price is mentioned, highlighting the cost of ingredients used in the drink.
- Four shillings per pound of chocolate: This price point is mentioned, illustrating the cost of the drink compared to its ingredients.
- Six Roses of Alexandria: This quantity is recommended as a substitute for the Indian Mechasuchil flower.
- Three ounces of Chocolate: This amount is used in a recipe for a quart of milk when preparing chocolate for consumption.
- Two Drams of Cinamon: This is the amount used in the recipe, demonstrating the use of spices in the drink.
Terms:
- Cacao: A type of nut, or kernel, grown on the Cacao Tree, used as the primary ingredient in chocolate.
- Atolle: A traditional Aztec drink made from the flower of Maiz, often mixed with chocolate.
- Chiles: A general term for various types of peppers, including Chilpaclagua, the type used in chocolate.
- Orejuelas: Sweet-smelling aromatic flowers, often used in chocolate, also known as Pinacaxlidos.
- Mechasuchil: A flower with a purging quality, used in chocolate to relieve constipation.
- Metate: A broad stone used by the Indians for grinding and preparing chocolate ingredients.
- Molinet: A handheld wooden instrument, with a round knob, used for stirring and dissolving chocolate.
- Confection: A term used by Colmenero to describe chocolate, emphasizing its processed nature.
- Opilations: Obstructions or blockages in the body, often referring to the Liver and other internal organs.
- Choler: One of the four humors, associated with yellow bile, responsible for causing anger and heat.
Examples:
- The use of red pepper for liver health: Colmenero mentions a Doctor who tested the effect of different peppers on a sheep’s liver, demonstrating the understanding of their medicinal properties.
- The use of steel for opilations: The text highlights the apparent contradiction of steel being used to treat obstructions despite its earthy and astringent qualities, demonstrating the complexity of humoral theory.
- The example of Rubarbe: Colmenero uses Rubarbe, a plant with both hot and binding properties, to illustrate how substances can contain different qualities.
- The example of Milke: The text cites Galen’s example of milk having different substances: cheese for binding, whey for purging, and butter for its own qualities.
- The example of Wine: The author uses wine as another example of a substance with various qualities based on its different stages and parts.
- The story of the black-a-Moore: The text uses the analogy of a black-a-Moore having white teeth to explain the argument that a substance can have multiple qualities.
- The example of two men shaking hands: Colmenero uses this analogy to demonstrate how opposing qualities can interact and balance each other.
- The example of two men wrestling: The text uses this analogy to illustrate the diminishing force of opposing forces over time.
- The example of Philonium: The author mentions Philonium, a medicine made from Opium and pepper, to highlight the need for time to balance opposing qualities in a mixture.
- The example of Cacao Penoli: The text describes a specific type of cold chocolate drink made with Maiz, highlighting the variations in chocolate preparation.
Conclusion:
“Chocolate: or, An Indian Drinke” is a fascinating glimpse into 17th-century medicine, culture, and cuisine. Colmenero’s treatise not only provides detailed instructions on making and consuming chocolate but also reveals the complex medical theories and practices of the time. The book highlights the importance of understanding the properties of ingredients, the role of moderation, and the impact of preparation methods on a substance’s effects. While much has changed in medicine and food science since the 17th century, Colmenero’s work remains a valuable historical document that sheds light on the early history of chocolate and its place in both the Americas and Europe.