SC - Sugar

[Anne-Marie Rousseau]

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?

- --AM, who likes turbinado in all kinds of dishes :)

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