[Sca-cooks] A Julab Puzzle

[Terry Decker]

IIRC, the units were ratl which is roughly equivalent to a Roman pound, and 
usually between .95 and 1.05 U.S. pounds depending on locale.  If that is 
the case, the ratios will be the same no matter the unit of weight used. 
Still it would be interesting to see what the original recipe calls for.

One cup of water at 70 degrees F is a shade over 233 grams and is commonly 
calculated at 240 g (30 g per ounces rather than the actual 28.+ grams).

Brown sugar and granulated sugar run 200 g per cup.
Raw sugar is 250 g per cup.
Caster sugar (fine granulated) is 225 g per cup.
Powdered sugar is 125 g per cup.

Bear


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It's hard to tell without seeing the original (and I couldn't read the
original anyway) but it may be a confusion between volume and measure. Sugar
is less dense than water, so an equal weight of sugar and water will have a
larger volume of sugar. Sugar also becomes less dense the finer you
grate/grind it (you would think it would be the other way around because the
bits pack together more finely, but apparently not). According to the 'How
much does a cup weigh' website I commonly reference, a cup of icing
(powdered) sugar is only half the weight of a cup of water.

Angharad