A very sweet Ingredient Time Forgot
During the 18th and 19th century, solidifying and shaping white sugar into cone or loaf moulds was all the rage. To avoid sugar absorbing moisture, it was set into a solid mass after being boiled down and filtered, then poured into a mould that held its shape in a cone formation. In order to eat this masterpiece, a pair of iron scissor tongs called ‘sugar nibs’ were used in order to crack into it. Nic had a sweet catch up with Food Historian and author of Eat Your History, Jacqui Newling.
