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castor sugar


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Castor sugar, or caster sugar, a British term for white sugar with finer grains than those of granulated sugar, dates from the mid-nineteenth century. It comes, of course, from the suitability of such sugar for use in a castor, a small pot with a perforated lid, used for sprinkling or ‘casting’ the sugar on to food. The nearest American equivalent is superfine sugar, or Baker's Special, which has grains slightly smaller than the average 0.25 millimetres of castor sugar.

Subjects: Cookery, Food, and Drink.


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