hist-brewing: Re: sugar: cane vs. beet

BurrLoomis at aol.com BurrLoomis at aol.com
Tue Jan 5 08:36:59 PST 1999


In a message dated 1/5/99 0:28:24 AM EST, ladypeyton at yahoo.com writes:

<< Toussaint-Samat's _History of Food_ says of Sugar beets:
 p 560.  "In 1575 Olivier de Serres pointed out that beet had a high
 sugar content:  'A kind of root which came to us from Italy not long
 since...the juice of which, yielded in the cooking, resembles sugar
 syrup, and its vermilion colour is very handsome to behold.'  But no
 one was particularly interested." >>

	Well, there we have it.  Cane sugar is available in Europe after the
Crusades. Beet sugar _is_ late Period, but probably only in continental
western Europe, and you'll have to concoct some story about how you came to be
using it.  Thank you, Lady Peyton.

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