SC - Re: cane honey

[L Herr-Gelatt and J R Gelatt]

>>Noemi gave a recipe for a fried flower.
>>
>>> Flavor with cane honey.
>>
>>Did this indeed say *cane honey*? Or perhaps *cane sugar or honey*?
>>If it did say *cane honey*, what is *cane honey*?
>>
>>Thanks. I appologize if this has already been asked and answered. I'm
>>still some eight or nine digests behind.
>>
>>Stefan li Rous
>>markh at risc.sps.mot.com
>>
>>=====================================================
>
>At a guess, molasses.
>
>Bear

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.

BTW it was used primarily in period by apothecaries, who used it to sweeten
medecinal mixtures. When it was 'discovered' by the masses, they had to buy
it from the apothecaries. To this day some consider a spoonful of molasses
or treacle to be medicinal!

Aoife---brain packed with all sorts of useless trivia.

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================