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.

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