SC - Couple of questions for ya'll...

[Decker, Terry D.]

>Greetings!
>
>OK, I have some questions for everyone.  The first is to settle a
>discussion a friend and I had a few weeks ago.  We were discussing the
>ingredient sugar in period recipies.  It occured to us that the first
>time we can recall hearing about sugar cane is in the New World,
>particularly in terms of rum production.  Neither of us could think of
>any period reference for molassas or rum.  So, we figured that the sugar
>being called for might be beet sugar.  If we're right, then very late
>period might have used cane sugar, but not earlier periods.  Does anyone
>know what is right?

Sugar cane may have been in use as early as 8000 BC.  It was certainly
in use in antiquity and refined sugar was in use early in the SCA
period.  Beet sugar is a scientifically developed product of the 19th
Century.


>The second question goes back to the discussion on wrapping onions in
>aluminum foil and throwing them in the fire pit.  That sounds wonderful,
>btw, and I can't wait to try it- I love onions :)  I've been using the
>'wrap it in foil, throw it in the coals and forget about it for a while'
>method of cooking for ages, and do it very well, if I must say so myself
>;)  But, I think it's a pretty safe bet that there was no reynolds wrap
>in the middle ages, so it's probably not a particularly period cooking
>method.  So, lets spur a discussion on open pit cooking in other than
>the ubiquitous Dutch Oven.
>
>Thanks!
>
>Marjorie
>Shire of Eisental, East Kingdom
>Mountain Confederation
>Fox Clan

Wrap it in clay and throw it on the fire to cook.  Although you could
probably cook an onion by burying directly in the coals.

Bear
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