[Sca-cooks] "Adulterated" Flour

Daniel Myers edoard at medievalcookery.com
Tue Jun 3 15:29:49 PDT 2008

On Jun 3, 2008, at 5:52 PM, Lilinah wrote:

> On yet another hand, nearly all powdered sugar contains cornstarch,  
> which could be what Richard was remarking on.
> However (yet another hand in motion here, folks, don't step over  
> the moving rubber line) it's easy to make one's own, by whirling  
> pure cane granulated sugar in a food processor until you've got  
> powder (may need to sift).

Note that the practice of adding starch to powdered sugar can be  
documented back to at least 1609.

"13 - The making of sugar-paste, and casting thereof in carved  
moulds. Take one pound of the whitest refined or double refined  
sugar, if you can gette it: put thereto three ounces (some comfit- 
makers put six ounces for more gaine) of the best starch you can buy;  
and if you dry the Sugar after it is powdered, it wll the sooner  
paste thorough your Lawne Searce. Then searce it, and lay the same on  
a heap in the midst of a sheet of clean paper: ...."   [Delights for  
Ladies, H. Plat]

Of course that would probably have been wheat starch instead of corn  

- Doc

  Edouard Halidai  (Daniel Myers)
  Pasciunt, mugiunt, confidiunt.

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