On food and cooking the science and lore of the kitchen ( PDFDrive ) 1268
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boilingitdownintoathicksyrupto
concentrateandcrystallizethesucrose
drainingtheimpurity-ladensyrupfrom
thesolidcrystals
washingtheremainingsyrupfromthe
crystals
The cane stalks were first crushed and
pressed,andtheresultingjuicewasclearedof
many organic impurities by heating it with
lime and a substance such as egg white or
animalblood,whichwouldcoagulateandtrap
thecoarseimpuritiesinascumthatcouldbe
skimmed off. The remaining liquid was then
boileddowninaseriesofshallowpansuntilit
had lost nearly all of its water, and poured
into cone-shaped clay molds a foot or two
long with a capacity of 5 to 30 lb/2–14 kg.
There it was cooled, stirred, and allowed to
crystallize into “raw sugar,” a dense mass of
sucrose crystals coated with a thin layer of
syrup containing other sugars, minerals, and
various dissolved impurities. The clay cones
were left to stand inverted for a few days,
duringwhichtimethesyrupfilm,ormolasses,
wouldrunoffthroughasmallholeinthetip.
Inthefinalphase,afinewetclaywaspacked
over the wide end of the cone, and its
moisturewasallowedtopercolatethroughthe
solid block of sugar crystals for eight to ten
days. This washing, which could be repeated
several times, would remove most of the
remaining molasses, though the resulting
sugarwasgenerallyyellowish.
Modern Sugar Refining Today, sugar is
produced by somewhat different means.
Because most sugarcane has been grown in
colonies or developing countries, and sugar
refining requires expensive machinery, cane
sugarproductioncametobedividedintotwo
stages: the crystallization of raw, unrefined
sugar in factories near the plantations; and
refining into white sugar in industrial
