SC - butter

[Philip & Susan Troy]

Excerpts from internet.listserv.sca-cooks: 20-May-97 SC - Honey vrs
sugar by Philip E Cutone at andrew.c 
> "Sue Wensel" <swensel at brandegee.lm.com> writes:
> > While honey is a popular SCA-alternate for sugar in recipes, I am
> > beginning to doubt how much it really was used in period recipes.
> 
> i sound like i'm beating a dead horse, "In the Domestroi...." nearly
> every recipe which calls for sweetening, specifies honey. Indeed, i
> cannot find a place where sugar is used at all! I cannot
> say if this was the translator's (Carolyn Pouncy) choice, or
> original.  I imagine that it would depend on region.  I don't know the
> specifics for sugar cane, but it seems as though it is mostly grown in
> humid zone 8 or warmer. (tropical climate)
> 

On the other hand, most English cookbooks specify sugar by name, or
honey by name.  Both were available, and, I believe, both used for the
correct effect in the correcty dish.

toodles, margaret