[Sca-cooks] sugarcane juice

Devra at aol.com Devra at aol.com
Fri Jan 5 13:12:57 PST 2007

In one of her historical novels about 1830's New Orleans, Barbara Hambley  
discussed the cutting and processing of sugar cane. According to her, the juice  
must be boiled down fairly soon after crushing the cane and extracting it, or 
 the juice will go sour. She's usually fairly reliable in the historical 
trivia  end of things.

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