[Sca-cooks] powdered sugar question take 2
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.
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