The Curing Chocolate of Antonio Colmenero de Ledesma of 1631

By R.A. Kashanipour

 
The Indies, personified as a maiden, give the gift of chocolate to the Atlantic world, personified as Poseidon. Front piece to Antonio Colmenero de Ledesma’s, Chocolata Inda, Opusculum de qualitate & naturâ de Chocolatæ (Nuremberg, 1644). Image courtesy of the John Carter Brown Library.
“The number of people who drink chocolate is vast,” wrote the seventeenth century Spaniard, Antonio Colmenero de Ledesma, “not only in the Indies, where the beverage originated, but also in Spain, Italy and Flanders, and particularly in the royal court.”  In the early modern world, the consumption of chocolate was ubiquitous across the Americas (as noted here).  According to Colmenero de Ledesma, a physician and surgeon who traversed the Atlantic to explore colonial Spanish medical practices and remedies, chocolate represented the great gift of the Indies (see image above).  

In Colmenero de Ledesma’s 1631 account titled Curioso tratado de naturaleza y calidad del chocolate , which represented the first full-length printed account dedicated to chocolate, the surgeon celebrated the beverage and confectionery for its healthy and healing qualities. “My desire,” he noted in the opening of the work, “is for the benefit and pleasure of the public, to describe the variety of uses and mixtures so that each may choose what suits their ailments.” Borrowing from indigenous traditions in Mesoamerica, chocolate fit a variety of uses. It could be everything from a ritual beverage to a healing elixir to an everyday imbibement.

 
Antonio Colmenero de Ledesma’s Curioso tratado de la naturalez y calidad del Chocolate (Madrid, 1631). Image courtesy of the the Bibloteca Nacional de España.

By the end of the seventeenth century, chocolate was popular across the Atlantic, particularly in the Europe’s imperial capitals and Atlantic port cities.  However, in spite of its wide-spread use at the everyday level, its consumption was the subject of confusion and consternation by skeptical physicians and the learned classes. Colmnero de Ledesma noted that many Europeans of the era debated its qualities and application.  “Some people say that it obstructs, others that it makes one fat. Some say that it soothes the stomach, while others that it heats and burns. And some say that they drink it every hour, even in the long-days of summer.  I stand to defend this confection … against those that may suggest that this beverage is not good and healthy.”

Colmenero de Ledesma suggested that the consumption of chocolate was both salubrious and satiating.  In the Curioso tratado, he offered a four-part discourse on the qualities of the confection, noting its universal humoral attributes.  “Chocolate, as the Indians call it,” he wrote, managed to contain the four critical elements of heat, humidity, cold, and dryness.  It could be oily and earthy, thick and airy, moist and dry, soft and hard. As a medicament, cacao, the “principal basis” of chocolate, served as an astringent and purgative.

The key to the varied uses of the confection, however, existed in the art of its preparation. By properly incorporating a wide variety of herbs and spices from the New World, chocolate could enliven appetites, elevate moods, and conserve one’s health.  Poorly tempered concoctions could cause illness. Hinting at the Spanish disdain for the subjugated native populations of the colonies, he suggested that the chocolate could also release debilitating qualities, writing that “[t]hose that mix maize, or paniço, in Chocolate produce harmfully release melancholy humors.” Nevertheless, the artful combination of elements could produce a healthy and restorative beverage. 

Colmenero de Ledesma’s Recipe for Chocolate

To every one hundred Cacao beans, mix two large chiles of the type that are called Cilparlagua in the Indies (or you may use the broadest and least spicy chile found in Spain). Add in one handful of anise seeds along with the leaves of the herb called Vincaxtlidos and the other called Mecasuchil [mecaxóchitl], if the stomach is tight. Or, as we do in Spain, mix in the six flowers of the Roses of Alexandria, which are beat into a power.  Add one pod of the Vanilla of Campeche, two sticks of cinnamon, a dozen almonds and hazelnuts, and a pound and half of sugar. Add in enough achiote to give it color. 

To prepare the beverage, Colmenero de Ledesma suggested that the ingredients be ground on a metate, explicitly reserved for grinding cacao. All ingredients, save the achiote, were to be dried and ground individually into a powder. Begin, he directed, by grinding the cinnamon, then the chile with the anise, then moving to the others.  Next carefully mix each pulverized ingredient into the cacao a little at a time. Finally, add the achiote.  Over a low fire, the pulverized mixture is to be seared and dried into a paste, which was to be spooned onto paper or a plantain leaf. The cooled paste would form a tablet that could subsequently be dissolved with water and sugar.

Consumed cold or warm, Colmenero de Ledesma’s recipe for chocolate would invariably have something novel to the seventeenth century palates on both sides of the Atlantic. In the Americas, chocolate was traditionally consumed as a frothy, spicy beverage, free of the sweetness of modern cocoa. Colmenero de Ledesma’s recipe, however, combined herbs and spices of the New World. It is noteworthy that the university-trained Spanish surgeon appropriated and Hispanized indigenous terms, including cilparlagua and mecasuchil, and established them as key colonized aspects of the concoction.  Moreover, the addition of sugar fundamentally redefined the experience of the beverage.  Rather than taking on the earthy and bitter qualities of the cacao, the sugar would have lent an overwhelming sweetness to the beverage.  

When produced with the right art and process, Colmenero de Ledesma suggested that his recipe for chocolate could be remedial, protective, and healthy. “Through my experience in the Indes” he declared, “when visiting a sick person in the heat, I was persuaded to take a draft of chocolate, which quenched my thirst. And, in the morning, if I had fasted, it warmed and comforted my stomach.” Within a decade, Colmenero de Ledesma’s curious treatment of chocolate would be translated and published in England, France, Germany, and Italy. Chocolate, to echo his own conclusion, was “no small matter, to have pleased all.”

Thomas Gage’s Chocolate Recipe and Regimen of 1655

By R.A. Kashanipour

Natives Offering Gifts to Thomas Gage
Image 1 – Gifts of the locals.  In this image appears as the frontpiece  of a German edition of Thomas Gage’s book of travels.  The idealized depiction includes representations of the ranks of the local population, including a  Spaniard, African, native, and a mixed ethnic casta. The Spanaird presents bowl of chocolate, while the others offer reeds, cloth, and poisoned toads.   See: Thomas Gage, Neue merckwürdige Reise-Beschreibung nach Neu Spanien (1693). Courtesy of the John Carter Brown Library.

In A New Survey of the West-Indies of 1655, the English friar Thomas Gage celebrated the ubiquitous consumption and qualities of chocolate throughout the early modern Spanish Atlantic World, particularly in New Spain. “Chocolate,” wrote the Dominican priest, was consumed in “all the West-India’s, but also in Spain, Italy, and Flanders, with approbation of many learned Doctors in Physick.”  He lavishly described chocolate as “unctuous, warm [with] moist parts mingled with the earthly” all the while defining it as “one of the necessariest commodities in the Indias.” Gage noted that seemingly everyone in seventeenth-century Mexico and Guatemala imbibed in the frothy and sweetened beverage. According to the friar, Indians produced it, women demanded it, Spaniards celebrated it, and doctors healed with it. [1]

Arriving to Mexico in the port of Veracruz in 1625, Gage reported that his first meal among his Dominican brothers was a lavish affair in which “no fowls were spared, many capons, turkey cocks, and hens were prodigally lavished.” The entire party was entertained “lovingly with some sweetmeats, and everyone with a cup of the Indian drink called chocolate.” In the Maya highlands of Chiapas, two cloisters of Dominican nuns, “talked about far and near,” were renowned not for their spirituality and devotion, but rather for their skill in making chocolate. The consumption of beverage was so commonplace that the bishop of Guatemala threatened to excommunicate women that consumed chocolate during Mass, presumably in lieu of the Eucharist. [2]

Thomas Gage, "Chapter XVI - Concerning two daily common Drinkes, or Potions," A New Survey of the West-Indias, (1655), 106.
Image 2 – Thomas Gage, “Chapter XVI – Concerning two daily common Drinkes, or Potions,”  A New Survey of the West-Indias, second edition (1655), 106. Courtesy of the Kislak Collection, Library of Congress, Washington, DC.

Gage detailed a recipe for the Mesoamerican “chocolatical confection” that was a rich mixture of indigenous and European herbs and spices.[3]

Put into it black pepper which is not well approved of by the physicians because it is so hot and dry, but only for one who hath a cold liver, but commonly instead of this pepper, they put into it a long red pepper called chile which, though it be hot in the mouth, yet is cool and moist in operation. It is further compounded with white Sugar, Cinnamon, Clove, Anise seed, Almonds, Hazelnuts, Orejuela [anona], Vanilla, Sapoyall [mamey], Orange flower water, some Muske, and as much of these may be applied to such a quanitie of Cacao, the several dispositions of Achiotte, as it will make it look the colour of a red brick.[4]

To prepare properly, he noted that the ingredients must be dried and ground with an Indian metate. The cinnamon and chiles were to be first beaten with warm water and powdered cacao. Subsequently the anise and other herbs and spices were to be individually added to the confection before being “searced” or sifted to remove the shells and hulls. Finally, powdered achiote was to be added to enrich the beverage with a hearty color and earthen flavor.[5]

Far from a mere observer, the friar admonished the regular and remedial qualities of a fine cup of chocolate. “For myself,” he wrote, “I must say that used it twelve years constantly, drinking one cup in the morning, another yet before dinner between nine or ten of the clock, another within an hour or after dinner, and another between four or five in the afternoon.” When he needed to study late into the night, he “would take another cup about or seven or eight at night, which would keep me waking till about midnight.” This four to five cup-a-day, twelve-year regimen of chocolate kept him “healthy, without any obstructions or oppilations, not knowing either ague or fever.” However, if on occasion, he neglected his regular routine, he found himself weak and infirmed with a “stomach fainty.”  He was, in other words, completely habituated to the consumption of chocolate.[6]

[1] Thomas Gage, A New Survey of the West-Indias, second edition (London: E. Cotes, 1655), 106, 110.
[2] Gage, 23.
[3] Gage, 107.
[4] Gage, 108.
[5] Gage, 108.
[6] Gage, 109.

Additional Resources:

Sophie Coe and Michael Coe, The True History of Chocolate (New York: Thames and Hudson, 1996).

Martha Few, “Chocolate, Sex, and Disorderly Women in Seventeenth-and Eighteenth-Century Guatemala,” Ethnohistory 52:4 (2005), 673-687.

Marcy Norton, Sacred Gifts, Profane Pleasures: A History of Tobacco and Chocolate in the Atlantic World (Ithaca: Cornell University Press, 2010).

Pächter Torte

By Simon Newman

Mina Pächter’s recipe book. Credit: Stern and Pächter family papers, Collections of the United States Holocaust Memorial Museum.

15 dkg Zucker (15 decagrams sugar)

Many of the recipes we use are filled with memories. I use pastry recipes that go back to my grandmother, probably even further. As I make them I remember her and my mother, I remember them making pies and tarts, and I remember our family eating them together. Many of my family memories, I realize, are centred around food.

15 dkg butter (15 decagrams butter

Mina Pächter scribbled this recipe down sometime in 1943 or 1944. It had been years since she had made this recipe, years since she had shared it with her family. And Mina knew that she would never again make chocolate hazelnut torte.

15 dkg ger. Haselnüsse (15 decagrams ground hazelnuts)

It is remarkable that this recipe survives. Mina wrote it down and included it with several dozen others that she and some other women wrote while incarcerated in Terezín. Also known as Theresienstadt, Terezín was in Bohemia and Moravia, a German-speaking region of Czechoslovakia. During its early years, the Nazis described it as a ‘model’ camp for European Jews they deemed worthy of special treatment. It was part ghetto, part concentration camp and, despite the Nazi propaganda, conditions were dire and few survived. 144,000 people were sent to Terezín: 33,000 died there, 88,000 were sent on to Auschwitz and only 19,000 survived.

10 dkg erweichte Schokolade (10 decagrams softened chocolate)

For as long as they could, the residents of Terezín tried hard to maintain some kind of life for themselves, teaching children, composing and performing music, painting, and writing poetry. But every day, people died and everyone was malnourished. Hunger was constant. Why would anyone who was surviving on watery vegetable soup and little else remember recipes for rich and wonderful food, let alone write them down?

Oder 2 Eßl. Cakau (or 2 tablespoons cocoa)

Mina and women in this and other camps did remember, and when they could procure paper and pencils or pens, they secretly recorded recipes. Survivors of the camps remember women talking amongst themselves, recalling and comparing recipes, sometimes even arguing about the best ways to create certain dishes.

Zitronenschale (lemon rind)

One survivor of Terezín and Auschwitz remembered that camp residents referred to these kinds of discussions as “cooking with the mouth.”(1) Remembering recipes and foodways was comforting, a reminder of family and culture.

3 Eßl. Starken schwarzen Kaffee (3 tablespoons strong black coffee)

Before she died, Mina entrusted the cookbook to a friend and made him promise that if he survived, he would pass it on to Mina’s daughter Anny, who was in Palestine. The manuscript changed hands several times, but almost a quarter-century after Mina’s death, it came to Anny, by then living in the United States.

2 ganze Eier (2 whole eggs)

For Mina, talking about and writing down her recipe for Pächter Torte was not just an exercise in memory, but a longing for the food of yesterday and the life and family it embodied. It was also preserving that memory for family in the future, an act of faith and hope enshrined in handwritten recipes.

2 Dotter (2 egg yolks)

Written on cheap paper in a faded pencil script, the recipe represented family, culture, and heritage. It allowed Anny to connect to her mother and to remember the foodways that had bound them together during her youth.

Warden ¼ Stunde lang fest gerührt (are stirred vigorously for 15 minutes)

Mina Pächter’s recipes are preserved in the collections of the United States Holocaust Memorial Museum. 

Dann den Schnee von den 2 Eiweiß (then [add] the snow from the two [stiffly beaten] egg whites

These recipes are evidence of gentle yet powerful resistance to the horrors of genocide. If the Nazi’s Final Solution was intended to erase a people and their culture, then recording, preserving and handing down recipes defied that destructive intent.

20 dkg Mehl (20 decagrams flour)

I believe there is no better way to honor these women than to make their recipes. Weighing out the ingredients and guessing the techniques that were so familiar to Mina that she did not even bother to record them, it is impossible not to think about the suffering of those in the camps. How painful and yet how life-affirming it must have been to remember favorite recipes and the joyful memories of food shared with family and friends. And we can only marvel at these women’s desperation to ensure that at least some of their recipes would survive.

Mehl, geben 1/2 der Masse…

Mehl, geben 1/2 der Masse in eine ausgesch[?mierte] u[nd] ausgestreute Form geben darauf eine feste Marmelade, geben die andere Hälfte der Masse darauf, belegen es mit ein [?] der Hälfte geschnittene Mandeln und backen es 1 Stunde lang. Hält sich 4 Wochen.

Flour, put half of the mixture in a greased and strewn tin [i.e. dusted with sugar] add some firm jam on top, add the other half of the mixture[.] on top, cover it with one [?] of the half cut [i.e. split] almonds and bake it for 1 hour. Keeps for 4 weeks.

Credit: Simon Newman.

References

  1. Susan E. Cernyak-Spatz, quoted in Cara de Silva, ed., In Memory’s Kitchen: A Legacy From the Women on Terezín (1996), (Lanham, Maryland: Rowman and Littlefield, 2006), xxix.

About

Simon P. Newman is Sir Denis Brogan Professor of History (Emeritus) at the University of Glasgow, and Honorary Fellow at the Institute for Research in the Humanities at the University of Wisconsin, Madison. He is completing a book on enslaved people in early modern London but hopes to spend more time cooking, thinking and perhaps writing about historical recipes.

He is grateful to Meg Munck for help translating the recipe instructions. The original recipe can be seen as Image 4 of Cookbooks, Stern and Pächter family papers, Collections of the United States Holocaust Memorial Museum.

 

A Request for Memories or Recipes Related to Beans and Rice

By Heather Ariyeh

Note: If you would rather, we can even set up a Zoom or Skype meeting and you can teach me how you prepare beans and rice!

Background

Do you have a favorite memory or recipe related to beans and rice?

Throughout the world, people have combined beans and rice to form popular dishes. Together, they form a complete protein, but perhaps even more interestingly beans and rice are foods in a relationship that form a grammar expressing both common histories and local specificities.(1) In particular, beans and rice dishes trace the history of the African Diaspora into the Caribbean, the United States South, and beyond. 

Montage of many beans and rice dishes.

Project

I am working on a cookbook of beans and rice dishes, but one that will go a step beyond recipes and offer personal stories related to these dishes.  These memories may be more broad in nature (relating to culture or place), or very specific and unique to individual households or experiences.  What connections do you have to beans and rice?

Instructions

If you would like to take part, please submit any or all of the following:

  • Memories of any length, even a few sentences
  • Photos
  • Recipes or just an interesting twist you’ve added to a classic
  • We can even set up a Zoom or Skype meeting and you can teach me how you prepare beans and rice!

Feel free to be creative, but don’t feel pressure to be creative! It’s just an excuse to share a bit with one another. This cookbook is an art project, and part of my thesis work at the School of Visual Arts in NYC. It is not part of a commercial endeavor.  The final format may exist in print or online.  You will be credited unless you prefer not to be. Please submit contributions or questions to: Heather Ariyeh at hariyeh@sva.edu .

Please ensure all submissions relate to beans and rice together in some way (whether mixed together or separate on a plate).  Sides or main dishes are both fine. Any type of rice or bean is fine (including peas, black-eyed peas or cowpeas). 

Click below for common examples.(2)

Below is an example submission.  I hope you will be inspired, but not limited by it.

Chocolate Beans and Rice: A Recipe from Old and New Dreams

I came to the U.S. illegally, with only my brother at the age of 16.  My brother was 15.  We left our mother, father, and six more brothers and sisters behind in Guatemala.  That was twenty years ago, and we haven’t been able to risk going back home since.  

In the U.S., I work in the restaurant business. I always wanted to cook when I was in Guatemala, but never really had the need or the opportunity.  In my family it was sort of an unwritten rule that the men don’t cook, but every day after working with my dad on our farm, I would sit in the kitchen with my mom while she was cooking.  When I came to the U.S. there was no one to cook for me so I had to learn.  I didn’t speak English yet, so I got a job as a server’s assistant in a Mexican restaurant.  I couldn’t afford to eat there, but I noticed that the customers were paying $3.99 just for a plate of beans and rice, so that was one of my first experiments.  The first few tries did not come out right. I stirred the rice too much and it was almost like a dough, but I realized that I could use this technique to make a certain style of Guatemalan tamale, so all was not lost.  Eventually though I figured out my own version of Guatemalan beans and rice – a recipe made partly from what now seems like a dream of my mom cooking back home and partly from the reality of learning on my own.  Since I came to the U.S., I’ve reached three out of four of my goals. I have worked my way up from server’s assistant, to server, and for the last five years I’ve been a manager.  I’m learning a lot about the restaurant business, but someday I want to have my own place and sell my own food made from my own recipes.

I found family in the U.S… Not the kind you are born into; the kind you make out of the circumstances life gives you.  In this family there is a daughter who is ten years old, but I’ve known her since she was two.  When she was little, I made her my black beans and rice.  In Guatemala, we blend our black beans into more of a paste, but where we live in Oklahoma, whole pinto beans are more common.  She had never had Guatemalan food before, so when she saw the beans she yelled, “chocolate beans!” because they looked like chocolate to her.  We didn’t know if she would like them since they weren’t going to taste like chocolate, but to this day she asks me to make “chocolate beans” for her. 


References

  1. Wilk, Richard and Barbosa, Livia, Rice and Beans: A Unique Dish in a Hundred Places (London/New York: Berg Publishers, 2013), 304 pages.
  2.  Wikipedia. 2020. “Rice and Beans.” Last modified December 5, 2020 https://en.wikipedia.org/wiki/Rice_and_beans