[Sca-cooks] powdered sugar question take 2

Terry Decker t.d.decker at worldnet.att.net
Mon Aug 7 14:59:47 PDT 2006

>From a mortar and pestle experience, it will be finer than baker's sugar, 
but I didn't get it down to a super fine powder like the modern powdered 


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

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