Re(2): SC - Re: sca-cooks V1 #51

[Philip W. Troy]

Sue Wensel wrote:

> Marham talks about "fine white flour."  Could this be bleached flour? (I had
> always assumed so.)
> 
> Derdriu

Could be. As I posted earlier (and then deleted for space, dummy that I
am) it seems to be one of those things that COULD have existed.

I just figured Markham is talking about finely bolted flour: sifted
through a fine muslin or other cloth that would allow the passage of the
starchy grains without most of the bran.

Adamantius