SC - Competitions?

[maddie teller-kook]

 This same judge made a
>comment on another entry of mine, saying "Brown sugar is not period- the
>raw sugar would be great." I'd like opinions from the list.
>
>-Margritte

Hello!  Here are a few references for the use of 'blake sugre':

Harleian MS. 279 Dyuerse Bake Metis #xviij Flathons, and Harl. MS 4016 #20
Flathonys both call for black sugar (blake/blak) or white sugar.

Harl. MS. 279 Potage Dyvers, #121 Rapeye, calls for blake sugre or hony.

Harl. MS. 279 Potage Dyvers, #xj Froyde almoundys, and  Harl. MS 4016 #111
Froyte de almondes both call for black  (blake/blak) sugar in addition to
white sugar.

I've taken blake sugre to mean an unrefined sugar, similar to Mexican pilon
or piloncillo or panela (which are produced by boiling down sugar cane
juice in an iron kettle).  As stated already, today's brown sugar is
processed white sugar with molasses added.  Given a choice, I'd substitute
dark brown sugar for blake sugre for sanitary reasons -- whenever I've
managed to find panela it's been displayed unwrapped & was swarming with
flies.  Yum!

HTH,


Cindy Renfrow/Sincgiefu
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.alcasoft.com/renfrow/


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