[Sca-cooks] [OOP] Mrs. Beeton's Sifted Sugar

[Decker, Terry D.]

The original cookbook was published in 1861.  At that time it was still
common to purchase sugar in loaf form.  "Sifted sugar" is sugar which has
been broken from the loaf, crushed, and passed through a sieve to produce an
even granularity.

Bear

> I'm trying to recreate Apples in Red Jelly from
> Isabella Beeton's Book of Household Management,
> and she says to use 'sifted sugar'. What does she
> mean by that? I would automatically assume
> confectioners sugar, except that you're supposed
> to stuff it into baked apples which would be a
> waste of the powdery stuff. Maybe something like
> 'fine enough to pass through a sieve', which would
> mean caster or granulated?
>
> Thanks
>
> Giano