[Sca-cooks] powdered sugar question take 2

Anne-Marie Rousseau dailleurs at liripipe.com
Mon Aug 7 14:46:59 PDT 2006

it might be tricky to make modern brown sugar "powdery" since its pretty sticky 
from that molasses they tend to add back.

I have cooked with the cone sugar from mexico, grating it and then smooshing it 
more in a mortar and pestle (a great activity for kids at demos :)). it does get 
kinda white, eventually....


On Mon Aug  7 15:41 , 'Terry Decker' <t.d.decker at worldnet.att.net> sent:

>Pure white refined sugar from cane predates the Middle Ages.  It was 
>expensive, but available. The little evidence I've seen suggests that 
>powdered sugar was made from white sugar and I wonder if that may not be due 
>to the molasses content of brown sugars.
>>I wouldn't think Medieval sugar to be white, so I wonder if powdered brown 
>>sugar wouldn't be more authentic.
>> Duriel
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