| Lenona321 |
Here in New England, brown sugar is the more expensive kind - I believe it's
just refined sugar with molasses added. However, in the Laura Ingalls Wilder
books and in the new "Annotated Alice" (Martin Gardner & Lewis Carroll), it's
made clear that in the mid-19th century, white was the more expensive. Did this
mean that brown sugar was actually unrefined sugar back then and not what we
think of today, or what? Thank you.
Lenona.
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| smithfarms pure kona |
On 23 Oct 2004 18:38:54 GMT, lenona321@aol.com (Lenona321) wrote:
>Here in New England, brown sugar is the more expensive kind - I
believe it's
>just refined sugar with molasses added. However, in the Laura Ingalls
Wilder
>books and in the new "Annotated Alice" (Martin Gardner & Lewis
Carroll), it's
>made clear that in the mid-19th century, white was the more
expensive. Did this
>mean that brown sugar was actually unrefined sugar back then and not
what we
>think of today, or what? Thank you.
>
>Lenona.
Yes, I can answer your question. I was raised on a sugar plantation
in Hawaii and what came out of the mill was warm (yummy) raw sugar. It
was definitely brown and larger crystals and was 2% molasses. Then
that raw sugar was sent to California where it was remelted and put
through charcoal filters and then recrystalized into that white C&H:)
sugar.
I am talking of cane sugar, btw. Any more questions:)?
with aloha,
Thunder
smithfarms.com
Farmers of 100% Kona Coffee
& other Great Stuff
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| Edwin Pawlowski |
"smithfarms pure kona" <thunder@smithfarms.com> wrote in message
>
> Yes, I can answer your question. I was raised on a sugar plantation
> in Hawaii and what came out of the mill was warm (yummy) raw sugar. It
> was definitely brown and larger crystals and was 2% molasses. Then
> that raw sugar was sent to California where it was remelted and put
> through charcoal filters and then recrystalized into that white C&H:)
> sugar.
It looks like what you has was what is today still called Raw Sugar as
opposed to the brown that has been colored in the process. Maybe they take
raw, separate the ingredients, and then re-combine them?
From the Domino Sugar web site http://www.dominosugar.com/info/faq.asp
DominoŽ Brown Sugar is white sugar combined with molasses, which gives it an
amber color, soft texture and distinctive flavor. DominoŽ Golden Light Brown
and Old Fashioned Dark Brown are the two most common styles of brown sugar,
which mainly vary in strength of flavor. DominoŽ BrownulatedŽ Light Brown
Sugar, another innovative product, is a brown sugar that pours freely out of
the carton and never lumps, cakes or hardens.
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| K. Reece |
"Edwin Pawlowski" <esp@snet.net> wrote in message
news:QZDed.15690$5b1.371@newssvr17.news.prodigy.com...
>
> "smithfarms pure kona" <thunder@smithfarms.com> wrote in message
>>
>> Yes, I can answer your question. I was raised on a sugar plantation
>> in Hawaii and what came out of the mill was warm (yummy) raw sugar. It
>> was definitely brown and larger crystals and was 2% molasses. Then
>> that raw sugar was sent to California where it was remelted and put
>> through charcoal filters and then recrystalized into that white C&H:)
>> sugar.
>
>
> It looks like what you has was what is today still called Raw Sugar as
> opposed to the brown that has been colored in the process. Maybe they
> take raw, separate the ingredients, and then re-combine them?
>
> From the Domino Sugar web site http://www.dominosugar.com/info/faq.asp
> DominoŽ Brown Sugar is white sugar combined with molasses, which gives it
> an amber color, soft texture and distinctive flavor. DominoŽ Golden Light
> Brown and Old Fashioned Dark Brown are the two most common styles of brown
> sugar, which mainly vary in strength of flavor. DominoŽ BrownulatedŽ Light
> Brown Sugar, another innovative product, is a brown sugar that pours
> freely out of the carton and never lumps, cakes or hardens.
>
Not all brown sugar is white sugar combined with molasses.
http://www.candhsugarcompany.com/Co.../varieties.html
Kathy
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| Frogleg |
On 23 Oct 2004 18:38:54 GMT, lenona321@aol.com (Lenona321) wrote:
>Here in New England, brown sugar is the more expensive kind - I believe it's
>just refined sugar with molasses added. However, in the Laura Ingalls Wilder
>books and in the new "Annotated Alice" (Martin Gardner & Lewis Carroll), it's
>made clear that in the mid-19th century, white was the more expensive. Did this
>mean that brown sugar was actually unrefined sugar back then and not what we
>think of today, or what?
And remember how tickled Heidi was with *white* bread? Many foods seem
to have gone through stages when the unrefined, unprocessed, item was
'peasant food,' and the processed was for rich folk. Now we have the
reverse situation, with refined sugar and white bread plentifully
available for the poor, and pricey "artisanal" products for them as
can afford it. A friend who grew up on a farm in Canada says her
mother danced for joy when industrial, sliced bread became locally
available, and never baked another loaf of homemade. I imagine frozen
veg that eliminated the chores of shelling peas and stringing beans
were similarly greeted. Whoo boy! Frozen spinach!
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| Gregory Morrow |
Frogleg wrote:
> And remember how tickled Heidi was with *white* bread? Many foods seem
> to have gone through stages when the unrefined, unprocessed, item was
> 'peasant food,' and the processed was for rich folk. Now we have the
> reverse situation, with refined sugar and white bread plentifully
> available for the poor, and pricey "artisanal" products for them as
> can afford it. A friend who grew up on a farm in Canada says her
> mother danced for joy when industrial, sliced bread became locally
> available, and never baked another loaf of homemade. I imagine frozen
> veg that eliminated the chores of shelling peas and stringing beans
> were similarly greeted. Whoo boy! Frozen spinach!
Hey now frozen spinach is one of the great convenience products...just
bought a bunch of boxes on sale...can't beat it for spinach dip or pairing
it with pasta or whatever. Cleaning fresh spinach I consider a PITA because
you have to make sure there's absolutely no sand in it (the bagged stuff I
prefer)...I've better things to do with my time. Frozen veg is quick to
use, easily storable, and the quality can be fairly good (especially
nutrient - wise)...so thank you Mr. Birdseye ;-)
As for commercial sliced bread, consider that back in the day it was a real
boon and timesaver. Bread baking for us moderns is a pleasurable
experience, a hobby we enjoy (same with canning, sewing, gardening,
woodworking, etc.). But if we had to bake every single loaf of bread we
consumed it would quickly become a chore...akin to washing clothes with a
washboard or scooping coal into a furnace or butchering our own hogs or
other some such drudgery...they had no breadmakers back then and even the
ovens many had were fairly primitive affairs.
Easy for us to sneer but such things were major advances for most folks
when first introduced...
--
Best
Greg
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| Josh |
Yes, essentially. Refined sugar was a prized possession.
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