SC - Composte

[marilyn traber]

>
>A better guess might be treacle (or spelled triacle closer to period), which
>is in consistency honey-like and, like molasses, is a cane or beet sugar
>refinement by-product. I read somehwere that it was available in ancient
>Rome, and that's how it's use spread to the Brits. I can't vouch for that
>information, however, since i can't remember the source. It is more
>'treated' than molasses, though, and is not sulphured. Molasses will do as a
>replacement, but it's not precisely the same.
>
>Aoife---brain packed with all sorts of useless trivia.

Elizabeth David's, English Bread and Yeast Cookery, has a section about
treacle and its manufacture.

Bear
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