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001 78613
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010 _aca10002474
040 _aUtSlPG
041 7 _aen
_2iso639-1
050 4 _aTP
100 1 _aProfessor Nemo
245 1 0 _aCacaos and chocolates in the United States of America
264 1 _aSalt Lake City, UT :
_bProject Gutenberg,
_c2026
300 _a1 online resource :
_bmultiple file formats
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
500 _aRelease date is 2026-05-06
508 _aCharlene Taylor, Chris Miceli, and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
520 _aThe book "Cacaos and chocolates in the United States of America by Professor Nemo." is a trade pamphlet and popular-scientific treatise written in the late 19th century. It explains cacao and chocolate for American readers—covering their botany, chemistry, manufacture, preparation, and nutritive benefits—while promoting quality chocolate as a wholesome food. The text opens by arguing that Americans underappreciate good chocolate and sets out to educate them. It surveys the cacao tree’s natural history, ideal climates, harvesting, and notable varieties, then outlines the bean’s composition and the role of theobromine, noting how blending different cacaos balances tannin and flavor. A long section compiles medical and scientific authorities who praise chocolate as nourishing, digestible, and suitable for convalescents and the overworked, and clarifies the proper term “cacao.” The manufacturing chapter details the process used at Huyler’s: careful drying and grading, French-style roasting, cracking and winnowing, blending, granite-cylinder refining, controlled drying, pressing, molding, cellar cooling, and tinfoil wrapping, all supervised for uniform quality. Subsequent sections describe chocolate’s many uses and forms, urge preference for tablet chocolate over powdered cocoa, and give precise household directions for making a smooth, creamy cup (including Brillat-Savarin’s advice to let it rest overnight). The book closes by asserting that Huyler’s equipment, methods, and ingredients yield chocolate of exceptional purity and flavor. (This is an automatically generated summary.)
534 _pOriginally published:
_cNew York: Huyler's Chocolate Works, 1885
653 _aChocolate
856 4 _uhttps://archive.org/details/choicerecipes00parl/page/n1/mode/2up
856 4 0 _uhttps://www.gutenberg.org/ebooks/78613
999 _c119331
_d119331