[Sca-cooks] sugar substitutes, may be off topic

[kattratt]

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And can I ask a question as well...
Would Brown Rice Syrup be period?  I know that Corn Syrup isn't as it is
(I think I am right here....) a New World Food.
But Brown Rice was around and thus I would think Brown Rice Syrup would
be possible.  If it wasn't around then what would they have used for a
clearish syrup? Just not sure of documentation... For that matter would
the Sugar used back in period be closer to Turbinado Sugar (or for those
who like commercial names "Sugar in the Raw").  I mean they didn't
bleach it like they do now did they?
Same question with rice as well?
How about fruits to sweeten things?  Did they have the ability to either
extract the sugar from Fruit (Thus Fructose) or did they just use the
fruit or juices if they used it at all?
I mean the one sweeting fruit that I know is Pineapple but I can't tell
you if it is period or not... I have always assumed NOT but have never
researched it.
Any thoughts?
Nichola


Laura C. Minnick wrote:

>At 07:33 PM 11/26/02 -0500, you wrote:
>
>
>>ok, i dunno what most of the ingredients DO. i just know there isnt *just
>>one thing* in the sweetener.
>>the Diabetesweet has what my husband described as "sugar alchohols" in
>>addition to the Ace k.. so i figured it might be a better tasting mix than
>>whatever they had years ago.....
>>
>>

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