[Sca-cooks] powdered sugar question take 2

[Anne-Marie Rousseau]

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?
-_AM

On Mon Aug  7 14:51 ,  sent:

>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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>Tom Vincent
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>----- Original Message ----
>From: Anne-Marie Rousseau dailleurs at liripipe.com>
>To: sca-cooks at lists.ansteorra.org; Melissa Carter homefrogs at houston.rr.com>
>Sent: Monday, August 7, 2006 1:49:58 PM
>Subject: Re: [Sca-cooks] powdered sugar question take 2
>
>
>yep, as previously stated, the "powdered sugar" taht you buy today is full of 
>cornstarch, so it yields a very different result.
>
>you can achieve medieval style powdered sugar by taking regular sugar and running 
it 
>in the blender or if you're really crazy, a mortar and pestle ;)
>
>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
>
>
>On Mon Aug  7 11:29 , "Melissa Carter"  sent:
>
>>
>>Well my post didn't finish itself.  My question was how close (or far from)
>>period is the powdered sugar we familiar with today to the powdered sugar
>>that is mentioned in this particular recipe? (There are a few others as well
>>but this one was short and easy to paste.)
>>
>>Thank you,
>>Hedwig
>>
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