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Dorothea Graham Jensen
a book bubble about
A Buss from Lafayette
Teens
Author Insight
Pounding Sugar
When we lived in Brazil many years ago, brown sugar only came in hard blocks, so we had to hammer off what we wanted to use. Therefore, when I read a 19th century cookbook recipe for preserves that recommended using sugar syrup from the West Indies instead of pounding sugar from hard sugar cones, I totally understood what this meant. I have posted pix of sugar cones on the pix and videos page of my dorotheajensen.com website.
Book Excerpt
A Buss from Lafayette
“He did, but one item we need for making the strawberry preserves is something that Mr. Towne does not keep in stock and will most likely have to order from Boston.”
“What is it?” I asked.
“Sugar house syrup from the West Indies. Using ready-made syrup will be much easier than pounding loaves of sugar for making the jam. Especially in all this heat!”
I thought about how much work it was to hammer chips off the rock-hard, cone-shaped sugar loaves from the store. I did often hammer off a few chips to keep in my pocket as treats for the horses, but that was more for fun.
“When our arms were sore from pounding sugar, Mother used to say that she finally understood why folks measured the stuff in pounds.” I smiled at the memory.
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