[Sca-cooks] Sugar

Suey lordhunt at gmail.com
Mon Jul 16 00:15:22 PDT 2007

    I request a break ladies and gentlemen because my husband and I are 
working on a little banquet with 13th century recipes including sugar 
and we have to present all on Friday to our guests. I must re-digest 
your messages but we have pink, white and brown sugar in 13th century 
Spain. We have molasses too. My problem is that we do not think that we 
were as refined in 13th C as today. I swear our milling process has 
improved this century to say nothing of what was happening from  the 
13th century to now. Ladies and gentleman look at our medieval recipes, 
then we had to put everything through a sieve.
    Johana asked what brown sugar we buy here in Chile? The brand is 
called Iansa. She asked is that something special from Cuba? Blank, 
blank, we have no idea from where our sugar comes from. DO YOU?
    A great question now that you mention it I find brown sugar on the 
market in Chile so much richer than that in USA or Spain! Why? Spouse 
told me the answer is Chileans as everything in Chile is as sweet as he!
    What do you think? 

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