[Sca-cooks] powdered sugar question take 2

aeduin aeduin at adelphia.net
Mon Aug 7 14:08:45 PDT 2006

That's why I prefer C&H brown sugar.  If you read the ingredients of 
most they do admit sugar and molasses but C&H is true brown sugar 
that hasn't been fully refined.  That's also why it tastes better, IMHO.


At 02:05 PM 8/7/2006, you wrote:

>if the manuscript illos are to believed, sugar is as white as it is 
>today. and
>todays brownsugar has molasses added back, so I dont know how 
>appropriate that is.
>I sometimes use sugar in the raw (turbinado) when I want the beige 
>color or larger
>crystals, but I feel confident using regular white granulated sugar 
>for most of my
>medieval cooking based on the illos I've seen with the sugar cones, etc.
>hope this helps?

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