SC - Sugar

[Philip & Susan Troy]

Anne-Marie Rousseau wrote:
> 
> hey all from Anne-Marie:
> At 05:52 PM 10/7/99 -0400, LrdRas at aol.com wrote:
> >In a message dated 10/7/99 5:28:57 PM Eastern Daylight Time,
> >DianaFiona at aol.com writes:
> >
> ><< For that I am not
> > spycier ne apotecarie,
> > I can not name
> > alle menares of spyces,
> > but I shall name a partie:
> > gynger, galingale,
> > cubibes, comyne,
> > sugre white and broun, >>
> >
> >There you have it. :-) Thanks.
> >
> >Ras
> 
> One wonders if they meant white sugar (ie finely refined and purified) vs
> Broun (ie not so finely refined and purified), as opposed to the molasses
> containing stuff we have now? Do you actually GET brown sugar in the period
> refining process? or do you get more "sugar in the raw", which is also a
> shade of brown?

You get more like sugar in the raw. It's brown, but not "brown sugar",
with a slight caramel taste. For garnish purposes at feasts I like to
use the one-pound panelas that proliferate at the bazillion Latin
American markets in the city. They are essentially pig ingots of
soldified cane sugar sap, slightly, but not fully, refined of all their
character. I just grate them over the food (a carpenter's Sur-Form rasp
works great!).
  
I'm sure there's a broad spectrum of states of refinement in the sugar
available in period, but we know "white" and "black" could have been
relative terms in period, (as they definitely were in other
applications, as, for example, with white wine) and the proliferation of
recipes calling for extra refinement of the sugar suggests a lot of it
wasn't really pure.

Adamantius 
- -- 
Phil & Susan Troy

troy at asan.com
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