[SCA-cooks] More Sugar

[Jeanne Papanastasiou]

Do you want actual CANE SUGAR?  I can get you that.  I have cane sugar by
the can after the FIRST boiling.  It is thick and nasty.  I do not like it.
I prefer to suck on a segment of sugar cane!

Turbanido sugar is UNREFINED, UNPROCESSED sugar.  It is basically dried cane
syrup.

Soffya Appollonia Tudja
http://www.aeonline.biz/Links.htm
Argent, a patriarchal cross between three crescent gules on a chief sable
three fleur-de-lys Or

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of lilinah at earthlink.net
Sent: Friday, March 28, 2003 10:26 PM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] More Sugar


Some questions i asked, which seem to have gotten lost in all the
interesting discussion about flour, were about sugar.

I have seen long seen both demerara sugar and turbinado sugar.

Now there's Dark Muscovado sugar, a fairly recent fashionable and
overpriced sugar. Claims are made for it that it is less refined and
that it has its own molasses, as it were, still in it, unlike
commercial light brown and dark brown sugars which are refined white
sugars with some quantity of molasses added back in. And, yes, i did
buy a bag of it)

How likely is it that any of these is like period sugar?

Is the Mexican piloncillo, cone sugar, the closest we can get? It
isn't white...

Is piloncillo different from the cone sugar sold by Revolutionary War
suttlers?

So, what forms of cane sugar would be closest to period cane sugar?
I've just been using granulated white. Am i way off?

Anahita
(shoes for industry)
(more sugar!)
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