[Sca-cooks] powdered sugar question take 2
tom.vincent at yahoo.com
Mon Aug 7 13:51:01 PDT 2006
I wouldn't think Medieval sugar to be white, so I wonder if powdered brown sugar wouldn't be more authentic.
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----- Original Message ----
From: Anne-Marie Rousseau <dailleurs at liripipe.com>
To: sca-cooks at lists.ansteorra.org; Melissa Carter <homefrogs at houston.rr.com>
Sent: Monday, August 7, 2006 1:49:58 PM
Subject: Re: [Sca-cooks] powdered sugar question take 2
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.)
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