[Sca-cooks] powdered sugar question take 2

Anne-Marie Rousseau dailleurs at liripipe.com
Mon Aug 7 10:49:58 PDT 2006

yep, as previously stated, the "powdered sugar" taht you buy today is full of 
cornstarch, so it yields a very different result.

you can achieve medieval style powdered sugar by taking regular sugar and running it 
in the blender or if you're really crazy, a mortar and pestle ;)

I am curious as to what the grain size of medieval powdered sugar would be...would it 
be like our bakers sugar, or finer?


On Mon Aug  7 11:29 , "Melissa Carter"  sent:

>Well my post didn't finish itself.  My question was how close (or far from)
>period is the powdered sugar we familiar with today to the powdered sugar
>that is mentioned in this particular recipe? (There are a few others as well
>but this one was short and easy to paste.)
>Thank you,

More information about the Sca-cooks mailing list