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

[Morgan Cain]

> At the spanish market here in town I can get a cone of brownish sugar that
> is wrapped in dried leaves (corn I think).  Could this be used?

I'm not sure, Olwen, because I have not tried it.  I just disposed of my
last bit of piloncillo and going by memory, I think it is not as granular as
sugar loaf.  Also, since it is a brown sugar, it would give a different
flavour, like substituting dark brown sugar for granulated in your recipes.

I have actually used loaf sugar, it came in cone form wrapped in blue paper.
We put the paper back on to protect the cone, even slightly, from damage
between uses.  I don't know from where it was purchased, it was in the
kitchen when I got there.  This is definitely a white sugar pressed into
form; think sugar cubes, very large and not as crumbly.

Bear is right; I had forgotten that the earliest copies of Mrs. Beeton went
back that far.  Since I have been reading an 1888 cookbook the last couple
of days (once my feast proposal went in and I have to wait to see if it is
accepted) I was in a different mindset.

                                            ---= Morgan


============================================================
"English doesn't borrow from other languages. English follows other
languages down dark alleys, knocks them over, and goes through their pockets
for loose grammar."
                                                            --- Unknown