Dutch, English, French and Spanish physicians used chocolate as medicine to improve health in early North America throughout the 17-19th centuries. While it is no longer considered a modern-day remedy, physicians trained in Europe or America regularly prescribed chocolate beverages to aid in patient recovery – as reported in this late 18th century document:

On treatment of asthma

Milk chocolate, or milk coffee, which is not made too strong of the coffee, or too thick with chocolate, may be taken in common, as breakfast or supper; milk porridge, leek porridge, etc. are very proper. Dry toasted bread, with honey, or some preserve, or marmalade of fruit, etc. may be eaten with the tea, chocolate, etc. where tea, or any of the above things do not agree, some of the aromatic herbs may be used as such.

(Source: Thomas Hayes, 1796. A Serious Address on the Dangerous Consequences of Neglecting Common Colds. Boston: Samuel Etheridge).

Photo courtesy of The Colonial Williamsburg Foundation