1600s and 1700s sweets: sorghum drops, cream filberts, fennel comfit, sugar plum blend. 1800s treats: Black Jack sticks, buttermints, NECCO Wafers, circus “peanuts,” caramel creams and peanut brittle.
The first candy was used by the Ancient Egyptians for cult purposes. In ancient times, Egyptians, Arabs, and Chinese made candies with fruits and nuts that caramelized with honey. The two oldest candy types are licorice and ginger. The historical roots of licorice are found in the early years of man's appearance.
Candied Peels and petals, chocolate sticks, sugar plums, & other sugary treats. Many common fruits, nuts, and spices arrived in the 1500s to 1700s and brought with them new forms of confections…and all the symbolism that went with them.
French priests in the early 1400s invented a candy stick. The candy was solid white and did not have the modern candy cane shape, yet.
In the Middle Ages, candy appeared on the tables of only the most wealthy at first. At that time, it began as a combination of spices and sugar that was used as an aid to digestive problems.
Most historians credit ancient Egyptians with the invention of candy. As far back as 1500 BC, Egyptians created candy from any sweet, local ingredient they could find. They would often combine honey, nuts, and fruits to make a delicious treat that they could share with their community.
-sweet dishes : pudding, tarts, crustards, patties, wafers, doughnuts, pancakes, marzipan cakes (almond cakes), compotes, creams and fruit cooked in hyppocras. -salt dishes custards, tarts, cheese pies (marzipan turnovers), doughnuts (ancestors to ravioli) wheat foods to go with the meats, venisons.
The oldest candy bar was created in 1847 by Joseph Fry using bittersweet chocolate. Henry Nestle and Daniel Peter first introduced milk chocolate to the world in 1875.
The 1800s. 1847 Joseph Fry invented the first "modern" candy bar in England by mixing cacao butter, cocoa, and sugar into a paste and placing it in a mold. 1847 Oliver Chase invented the machine for cutting lozenges and hence, the fabled Necco Wafer was born.
The Tudors were also fond of desserts (if they could afford them). The rich ate preserved fruit, gingerbread, sugared almonds, and jelly. However, in the 16th-century sugar was very expensive so most people used honey to sweeten their food. Marzipan was eaten in England from the Middle Ages.
Food for the wealthy
Aristocratic estates provided the wealthy with freshly killed meat and river fish, as well as fresh fruit and vegetables. Cooked dishes were heavily flavoured with valuable spices such as caraway, nutmeg, cardamom, ginger and pepper.
The Olmec, one of the earliest civilizations in Latin America, were the first to turn the cacao plant into chocolate.
MILKY WAY BARS HAVE AN INFINITE AMOUNT OF CARAMEL
They were first sold in 1924 and are the oldest Mars chocolate bar brand still around. Their flavor was designed to capture the taste of malted milkshakes and named after a famed malted milk drink of the day, not the MILKY WAY galaxy.
Corn, pork, and beef were staples in most lower and middle class households. Dinner for these groups usually consisted of a stew made from a piece of pork and dried or fresh vegetables, and a starch such as corncake or corn pone.
Poor people ate coarse bread of barley or rye. In the 16th century people thought fresh fruit was bad for you. They did eat fruit but usually after it was cooked and made into a tart or pie. The Tudors were also fond of sweet foods if they could afford them.
The word "chocolate" is traced back to the Aztec word "xocoatl," and the name for the cacao plant, Theobroma cacao, means "food of the gods." But before chocolate became the sweet worldwide phenomenon we know today, Mesoamerican cultures made bitter drinks with the cacao bean.
The history of chocolate began in Mesoamerica. Fermented beverages made from chocolate date back to at least 1900 BC to 1500 BC. The Mexica believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom, and the seeds once had so much value that they were used as a form of currency.
The Chocolate Cream bar created by Joseph Fry in 1866 is the oldest candy bar in the world. Although Fry was the first to start pressing chocolate into bar molds in 1847, the Chocolate Cream was the first mass-produced and widely available candy bar.
Fry’s Chocolate Cream
The Fry's Chocolate Cream, produced by J. S. Fry & Sons since 1866, consisted of a plain fondant centre enrobed in plain chocolate. It is the first mass-produced chocolate bar and predates the invention of milk chocolate.
This main meal was generally three courses. The first was made up of the heaviest meat dishes, including beef and venison, and the second usually contained lighter meats, fish or poultry, while the third course was made up of sweets, cakes, comfits, cheeses and fruits.
Bread, potatoes, cabbage, beans, and various kinds of cereal were the base of local cuisine. There was usually only one dish per meal on the table on regular days. On holidays, there could be several dishes served during the same meal, but they were the same as those cooked on regular days, as a rule.
The rich ate pottage too, but instead of what was basically cabbage soup with some barley or oats – and a sniff of bacon if you were lucky – a nobleman's pottage might contain almonds, ginger and saffron, as well as wine.
The Olmec, one of the earliest civilizations in Latin America, were the first to turn the cacao plant into chocolate. They drank their chocolate during rituals and used it as medicine. Centuries later, the Mayans praised chocolate as the drink of the gods.
The origin of the ultimate chocolate dessert dates back to twenty years ago, when Chef Marcel Desaulniers, then owner of the Trellis Restaurant, created one of the best-known chocolate masterpieces… which he declared “Death by Chocolate”.
1600s-1700s A.D. European colonists begin drinking chocolate
[carrying]… cocoa.” Soon, along with coffee and tea, chocolate was a common drink in colonial America, writes Frank L. Clark in Chocolate.