[Sca-cooks] Sponge sugar
grizly at mindspring.com
Wed Aug 1 21:14:04 PDT 2007
>Does anyone know about this one? Teresa de Castro talks about "azucar
>rosado" (pink sugar) or "panal de azucar" which I translate as sponge
When I see "rosado" as an adjective for a medieval food, I don't think
"pink", I think "rose". For example "vinagre rosado" is wine vinegar in
which roses have been steeped. Could this be some kind of rose sugar?
Brighid, who oughht to be packing. > > > > >
Been waiting for our Catalan/Spanish 'expert' to weigh in.
She does pack a whallop. It sure makes some sense to think on.
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