SC - Re: Sugar Questions

[Stefan li Rous]

Alys Katharine said:

>Someone will correct me if I'm wrong, but my understanding of modern
>"brown sugar" is that some of the molasses-y stuff has been added back,
>and therefore is not "period".  Period folk wanted the whitest sugar
>possible, or that they could afford.  Raw sugar, turbinado sugar, might
>be closer, depending on the original recipe.

Ok, raw sugar is closer than brown sugar. Is modern, stndard sugar
or turbinado sugar closer to period sugar?

Thanks.
  Stefan li Rous
  stefan at texas.net
============================================================================

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".

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