hist-brewing: Cornish Braggot-part 1b

Thea & Jeff tsand at pacbell.net
Tue May 30 08:40:52 PDT 2000


>  The recipe actual calls for something called "blacked sugar"
>

Is it possible that the sugar was carmelized? There's that mead recipe
in Le Managier de Paris that says you should boil the honey until it
starts to grow producing " globules which burst and as they burst emit a
little smoke which is kind of dark". I have always thought this meant
the sugars were carmelizing at the bottom of the pot. When I made it
the slightly caramely taste was great.

Thea
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