[Sca-cooks] Sponge sugar

[Nick Sasso]

-----Original Message-----
>Does anyone know about this one? Teresa de Castro talks about "azucar 
>rosado" (pink sugar) or "panal de azucar" which I translate as sponge 
>sugar. 
>
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.

niccolo difrancesco