Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About
Most less wealthy country homes did not have sugar until quite late. When sugar came into general use, it was in the shape of 14lb blocks or ‘loaves’ which had to be cut or scraped with a sharp knife, and the sugar itself was coarse and granular. It had to be pounded to make it soft and fine, like modern sugar. Today, granulated sugar can be used for many recipes, but caster sugar should be used for cakes and custards.