[Sca-cooks] Sugars

[Stefan li Rous]

Kateryn de Develyn mentioned:
  <<< I found the following two sugars in my SuperTarget store.   
Maybe they
are in one near you too.
Billington's:  Dark Brown Molasses Sugar and Light Brown Muscovado Sugar
I found them in the sugar/flour baking supplies section.  For a pound
they run about two dollars less than Williams-Sonoma.
I like both for their flavor.  When working with a medieval recipe
calling for black sugar - I use the dark brown molasses sugar.  When
calling just for sugar - I tend to use the light brown muscovado sugar.
You should try them in your recipes instead of plain white.  It adds
a whole new level of flavor. >>>

For some more sugar sources and differences between various modern  
sugars, check this file in the FOOD-SWEET-DECORATED section of the  
Florilegium:
sugar-sources-msg (16K)  6/13/01    Modern sugar sources. Sugar types.
http://www.florilegium.org/files/FOOD-SWEETS/sugar-sources-msg.html

For more on period sugar and how it compares to these modern sugar  
types, see this file:
sugar-msg        (112K)  3/25/04    Sugar and other medieval sweeteners.
http://www.florilegium.org/files/FOOD-SWEETS/sugar-msg.html

For fun with sugar, see this file: :-)
sugar-paste-msg  (122K)  2/24/06    Making sugar paste sotelties.
http://www.florilegium.org/files/FOOD-SWEETS/sugar-paste-msg.html

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****