Chocolate girl

The word "chocolate", more precisely "chocoatl", is translated from the language of the Mexican Indians as "bitter water" or "water and foam". A viscous bitter drink was prepared with spices and aromatic herbs. The first European Christopher Columbus, who brought the fruits of cocoa to the Spanish monarch, tasted it in this form. At first, he did not take root in Europe, and for a whole century he was in oblivion. But the governor of the king in New Spain Fernando Cortez appreciated its invigorating properties. In addition, cocoa beans were used as money by the local population. Without hesitation, Fernando Cortez became the largest cocoa plantation owner. At the suggestion of Cortes, the drink took root in the Spanish court and began to be drunk in all noble houses. Ordinary mortals could not even dream of trying the drink. One hundred cocoa beans could buy a good slave. And after two hundred ice, chocolate houses appeared all over Europe and became as popular as coffee shops.
It is not known exactly when chocolate appeared in Russia. It is believed that only in the 18th century. At first they drank chocolate. You could ask him in a pastry shop, but you could cook at home.
What kind of chocolate was drunk in ancient times?
Here is a recipe from the book by E. I. Molokhovets "A Modern Hostess" (1861): "Grind the yolks white with sugar, add grated chocolate, dilute with boiled warm milk or cream, put on the stove, beat with a whisk until it thickens, but do not give boil; when the foam rises, immediately pour into cups, serve. Serve for 6 people: 3 yolks, 3 glasses of milk or cream. 3 ordinary lumps of sugar. 1⁄8 -. pounds of chocolate. Or in another way: the proportion of everything is the same, but add sugar and grated chocolate to cold milk or cream, put it on the stove, stirring constantly until the milk boils. Break the glasses of cold milk with 3 yolks, when the milk boils, pour in these yolks, stirring a lot with a panicle, immediately set aside the pan and beat with a panicle until the chocolate turns into foam; pour into cups and serve "