[Sca-cooks] powdered sugar question

Daniel Myers eduard at medievalcookery.com
Mon Aug 7 18:29:28 PDT 2006

On Aug 7, 2006, at 1:15 PM, Terry Decker wrote:

> If you are asking is powdered sugar period, the answer is yes.  It was
> produced by crushing regular sugar.  Modern powdered sugar has  
> cornstarch to
> keep it from clumping, which is the primary difference.

Then there's this from Hugh Plat's "Delights for Ladies":

"The making of sugar-paste, and casting thereof in carved moulds.  
Take one pound of the whitest refined or double refined sugar, if you  
can gette it: put thereto three ounces (some comfit-makers put six  
ounces for more gaine) of the best starch you can buy; and if you dry  
the Sugar after it is powdered, it wll the sooner paste thorough your  
Lawne Searce. Then searce it, and lay the same on a heap in the midst  
of a sheet of clean paper: ..."

- Doc

  Edouard Halidai  (Daniel Myers)
  Pasciunt, mugiunt, confidiunt.

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