[Sca-cooks] pressed sugar
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Fri Jul 31 18:17:30 PDT 2009
On Jul 31, 2009, at 8:10 PM, Marcha wrote:
> Should have made myself clearer...the pressed sugar I made was
> simply granulated sugar with just enough liquid added to make it
> moldable. No heat involved. Did make spun sugar....Once!
> Thanks again,
Oh, okay. One point to consider is that the first step in almost any
period sugar recipe, since most sugars were purchased in a less
refined form than we're used to, is some form of phase change, either
grating or crushing a loaf, or making a syrup with water and boiling.
OTOH, sugar plate is [generally] not boiled. [Except when it is ;-) ].
Most often, it is made by adding powdered sugar to a small amount of
liquid (usually gum tragacanth in water, but sometimes other stuff)
until the desired consistency is reached.
"Most men worry about their own bellies, and other people's souls,
when we all ought to worry about our own souls, and other people's
-- Rabbi Israel Salanter
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