Cocoa and Chocolate, 1917

In 1917 Walter Baker and Co. released three out-of-print publications along with new material in the book Cocoa and chocolate; a short history of their production and use.

According to the book, the first American chocolate mill was established in Dorchester, Massachusetts in 1765 by Irish immigrant John Hannan and was taken over by Dr. James Baker in 1780.

The book includes a history of chocolate use throughout the world, details on the preparation of chocolate and cocoa by Walter Baker and Co., and a few recipes. Baron von Liebig, “one of the best known writers on dietetics,” is quoted as saying, “Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted powers…It is highly nourishing and easily digested, and it is fitted to repair wasted strength, preserve health, and prolong life…It soothes by stomach and brain, and for this reason, as well as others, it is the best friend of those engaged in literary pursuits.” English majors and librarians, take note!

Previous editions of the book have been digitized and are available in the Internet Archive. Loyola’s copy is available in Special Collections & Archives and also in the Louisiana Digital Library. If you haven’t had your fill of chocolate research yet, the Walter Baker & Company Records, 1812-1945 are held at Harvard.

Found in the Archives is a recurring series of crazy cool stuff found in the Monroe Library’s Special Collections & Archives.

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