SC - SC: Castor Sugar

[Elysant at aol.com]

- -Poster: <Elysant at aol.com>
 
>  <<<SNIP>>>I make superfine sugar in my blender, could they not have ground 
> it very fine also?  

>  I have information that sugar was ground in mortar and pestal in order to 
> make it usable.  Up until at least 15th century in Western Europe cooks 
also 
> had to use a sort of grater in order to get the sugar from the compressed 
> loaves that the sugar came in.  They didn't so much have sacks of sugar in 
> most of Europe, from what I have read, as we now do until closer to the end 
> of 17th century.  The grater made it similar to crytal sugar, and a mortar 
> was used to make it finer as needed.

Is this "superfine" sugar the same as the Castor Sugar that we have in 
Britain?  I've been looking for Castor Sugar over here, (I don't know why 
it's called that BTW) and never have been able to find any.  Is Castor Sugar 
a descendant of this mortar crushed version of MA sugar?  Also, somehow it 
doesn't taste as sweet as the granulated sugar does.

Elysant
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