Sugarloaf
Encyclopedia
A sugarloaf was the traditional form in which refined sugar
was produced and sold until the late 19th century when granulated and cube sugars were introduced. A tall cone with a rounded top was the end product of a process that saw the dark molasses
-rich raw sugar, which had been imported from sugar cane growing regions such as the Caribbean
and Brazil
, refined into white sugar.. Due to its resemblance to a sugarloaf cone, the early Portuguese explorers who discovered Rio de Janeiro
in 1502, named Sugarloaf Mountain, nowdays one of the city´s main tourist attractions.
. In Europe
, they were made in Italy
from 1470, Belgium
1508, England
1544, Holland 1566, Germany
1573 and France
1613. When refining from sugar beet
began in mainland Europe
in 1799, loaves were produced in the same way and are still common in some parts, especially in Germany
, where small loaves are a required ingredient for the Christmas season drink Feuerzangenbowle
.
Until the mid-19th century, the British government used a system of punitive taxes to make it impossible for its colonial producers in the Caribbean
to refine their own sugar and supply Britain
with finished sugarloaves. Previously the Amsterdam
industry had been similarly protected from the importation of East India
white sugar. Instead, a dark raw sugar or muscovado
, produced on the plantations by initial boilings of the fresh cane juice, was shipped in hogsheads to Europe
on what was the third leg of the infamous Triangular Trade
.
The raw sugar was refined by a series of boiling and filtering processes. When, at the final boiling, it was considered ready for granulation
it was poured into a large number of inverted conical moulds. These were usually made of either brown earthenware
or sheet iron
with an internal treatment of slip or paint respectively, and each stood in its own collecting pot. Over the next few days most of the dark syrup and uncrystalline matter drained through a small hole in the bottom of the mould into the collecting pot. To improve the whiteness of the sugar repeated applications of either a solution of white clay
or of loaf sugar dissolved in warm water was applied to the broad end of the loaf. This slowly drained through the loaf readily uniting with any remaining molasses
or other colouring matter and removing it to the collecting pot. The loaves were then tapped out of the moulds, dried in a stove room that would have contained hundreds of loaves, trimmed to their final shape and wrapped, usually, in blue paper to enhance their whiteness.
The moulds, and so the sugarloaves, varied in size considerably ... the larger the loaf the lower the grade of sugar. The grade determined the price, though loaves were sold by weight and the sugar refiner was taxed on the weight of sugar sold. When a new batch of raw sugar was refined the best sugar came from the first boiling. After that, the waste and trimmings from the first boiling were returned to the beginning of the process and mixed with further raw sugar for the second boiling, and, as this was repeated to the end of the batch, subsequent boilings reduced slightly in quality. The finest of the loaves, maybe 5 inches (12.7 cm) dia and 5 inches (12.7 cm) high, were extremely expensive owing to the prolonged repeating of the whitening process, as were the somewhat larger double refined loaves from the first few boilings. Lower grades of sugar were more difficult to crystallise and so larger moulds were used, usually 10–14 in (25.4–35.6 cm) dia and up to about 30 inches (76.2 cm) high, with loaves weighing up to 35 pounds (15.9 kg). The lowest standard refined grades were called bastards, though an even lower grade was often produced from the filtration scums, usually by a scumboiler at his own separate premises.
The sugarloaf was also the sign of a grocer
, often found outside his premises or in the window, and sometimes found on his trade tokens http://www.mawer.clara.net/miscellany.html.
Sugar
Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet...
was produced and sold until the late 19th century when granulated and cube sugars were introduced. A tall cone with a rounded top was the end product of a process that saw the dark molasses
Molasses
Molasses is a viscous by-product of the processing of sugar cane, grapes or sugar beets into sugar. The word molasses comes from the Portuguese word melaço, which ultimately comes from mel, the Latin word for "honey". The quality of molasses depends on the maturity of the sugar cane or sugar beet,...
-rich raw sugar, which had been imported from sugar cane growing regions such as the Caribbean
Caribbean
The Caribbean is a crescent-shaped group of islands more than 2,000 miles long separating the Gulf of Mexico and the Caribbean Sea, to the west and south, from the Atlantic Ocean, to the east and north...
and Brazil
Brazil
Brazil , officially the Federative Republic of Brazil , is the largest country in South America. It is the world's fifth largest country, both by geographical area and by population with over 192 million people...
, refined into white sugar.. Due to its resemblance to a sugarloaf cone, the early Portuguese explorers who discovered Rio de Janeiro
Rio de Janeiro
Rio de Janeiro , commonly referred to simply as Rio, is the capital city of the State of Rio de Janeiro, the second largest city of Brazil, and the third largest metropolitan area and agglomeration in South America, boasting approximately 6.3 million people within the city proper, making it the 6th...
in 1502, named Sugarloaf Mountain, nowdays one of the city´s main tourist attractions.
History
It is not known when sugarloaves were first made, however the earliest record to date appears to be 12th century in JordanJordan
Jordan , officially the Hashemite Kingdom of Jordan , Al-Mamlaka al-Urduniyya al-Hashemiyya) is a kingdom on the East Bank of the River Jordan. The country borders Saudi Arabia to the east and south-east, Iraq to the north-east, Syria to the north and the West Bank and Israel to the west, sharing...
. In Europe
Europe
Europe is, by convention, one of the world's seven continents. Comprising the westernmost peninsula of Eurasia, Europe is generally 'divided' from Asia to its east by the watershed divides of the Ural and Caucasus Mountains, the Ural River, the Caspian and Black Seas, and the waterways connecting...
, they were made in Italy
Italy
Italy , officially the Italian Republic languages]] under the European Charter for Regional or Minority Languages. In each of these, Italy's official name is as follows:;;;;;;;;), is a unitary parliamentary republic in South-Central Europe. To the north it borders France, Switzerland, Austria and...
from 1470, Belgium
Belgium
Belgium , officially the Kingdom of Belgium, is a federal state in Western Europe. It is a founding member of the European Union and hosts the EU's headquarters, and those of several other major international organisations such as NATO.Belgium is also a member of, or affiliated to, many...
1508, England
England
England is a country that is part of the United Kingdom. It shares land borders with Scotland to the north and Wales to the west; the Irish Sea is to the north west, the Celtic Sea to the south west, with the North Sea to the east and the English Channel to the south separating it from continental...
1544, Holland 1566, Germany
Germany
Germany , officially the Federal Republic of Germany , is a federal parliamentary republic in Europe. The country consists of 16 states while the capital and largest city is Berlin. Germany covers an area of 357,021 km2 and has a largely temperate seasonal climate...
1573 and France
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
1613. When refining from sugar beet
Sugar beet
Sugar beet, a cultivated plant of Beta vulgaris, is a plant whose tuber contains a high concentration of sucrose. It is grown commercially for sugar production. Sugar beets and other B...
began in mainland Europe
Europe
Europe is, by convention, one of the world's seven continents. Comprising the westernmost peninsula of Eurasia, Europe is generally 'divided' from Asia to its east by the watershed divides of the Ural and Caucasus Mountains, the Ural River, the Caspian and Black Seas, and the waterways connecting...
in 1799, loaves were produced in the same way and are still common in some parts, especially in Germany
Germany
Germany , officially the Federal Republic of Germany , is a federal parliamentary republic in Europe. The country consists of 16 states while the capital and largest city is Berlin. Germany covers an area of 357,021 km2 and has a largely temperate seasonal climate...
, where small loaves are a required ingredient for the Christmas season drink Feuerzangenbowle
Feuerzangenbowle
is a traditional German alcoholic drink for which a rum-soaked sugarloaf is set on fire and drips into mulled wine. It is often part of a Christmas or New Year's Eve tradition. The name translates literally to fire-tongs punch....
.
Until the mid-19th century, the British government used a system of punitive taxes to make it impossible for its colonial producers in the Caribbean
Caribbean
The Caribbean is a crescent-shaped group of islands more than 2,000 miles long separating the Gulf of Mexico and the Caribbean Sea, to the west and south, from the Atlantic Ocean, to the east and north...
to refine their own sugar and supply Britain
United Kingdom
The United Kingdom of Great Britain and Northern IrelandIn the United Kingdom and Dependencies, other languages have been officially recognised as legitimate autochthonous languages under the European Charter for Regional or Minority Languages...
with finished sugarloaves. Previously the Amsterdam
Amsterdam
Amsterdam is the largest city and the capital of the Netherlands. The current position of Amsterdam as capital city of the Kingdom of the Netherlands is governed by the constitution of August 24, 1815 and its successors. Amsterdam has a population of 783,364 within city limits, an urban population...
industry had been similarly protected from the importation of East India
East India
East India is a region of India consisting of the states of West Bengal, Bihar, Jharkhand, and Orissa. The states of Orissa and West Bengal share some cultural and linguistic characteristics with Bangladesh and with the state of Assam. Together with Bangladesh, West Bengal formed the...
white sugar. Instead, a dark raw sugar or muscovado
Muscovado
Muscovado is a type of unrefined brown sugar with a strong molasses flavor.Also known as "Barbados sugar" or "moist sugar", muscovado is very dark brown and slightly coarser and stickier than most brown sugars. Muscovado takes its flavor and color from its source, sugarcane juice. It offers good...
, produced on the plantations by initial boilings of the fresh cane juice, was shipped in hogsheads to Europe
Europe
Europe is, by convention, one of the world's seven continents. Comprising the westernmost peninsula of Eurasia, Europe is generally 'divided' from Asia to its east by the watershed divides of the Ural and Caucasus Mountains, the Ural River, the Caspian and Black Seas, and the waterways connecting...
on what was the third leg of the infamous Triangular Trade
Triangular trade
Triangular trade, or triangle trade, is a historical term indicating among three ports or regions. Triangular trade usually evolves when a region has export commodities that are not required in the region from which its major imports come...
.
The raw sugar was refined by a series of boiling and filtering processes. When, at the final boiling, it was considered ready for granulation
Granulation
Granulation can refer to:*Granulation is the act or process of forming or crystallizing into grains*Granulation tissue, a product of healing in major wounds;*Granular synthesis, a sound synthesis method;...
it was poured into a large number of inverted conical moulds. These were usually made of either brown earthenware
Earthenware
Earthenware is a common ceramic material, which is used extensively for pottery tableware and decorative objects.-Types of earthenware:Although body formulations vary between countries and even between individual makers, a generic composition is 25% ball clay, 28% kaolin, 32% quartz, and 15%...
or sheet iron
Iron
Iron is a chemical element with the symbol Fe and atomic number 26. It is a metal in the first transition series. It is the most common element forming the planet Earth as a whole, forming much of Earth's outer and inner core. It is the fourth most common element in the Earth's crust...
with an internal treatment of slip or paint respectively, and each stood in its own collecting pot. Over the next few days most of the dark syrup and uncrystalline matter drained through a small hole in the bottom of the mould into the collecting pot. To improve the whiteness of the sugar repeated applications of either a solution of white clay
Clay
Clay is a general term including many combinations of one or more clay minerals with traces of metal oxides and organic matter. Geologic clay deposits are mostly composed of phyllosilicate minerals containing variable amounts of water trapped in the mineral structure.- Formation :Clay minerals...
or of loaf sugar dissolved in warm water was applied to the broad end of the loaf. This slowly drained through the loaf readily uniting with any remaining molasses
Molasses
Molasses is a viscous by-product of the processing of sugar cane, grapes or sugar beets into sugar. The word molasses comes from the Portuguese word melaço, which ultimately comes from mel, the Latin word for "honey". The quality of molasses depends on the maturity of the sugar cane or sugar beet,...
or other colouring matter and removing it to the collecting pot. The loaves were then tapped out of the moulds, dried in a stove room that would have contained hundreds of loaves, trimmed to their final shape and wrapped, usually, in blue paper to enhance their whiteness.
The moulds, and so the sugarloaves, varied in size considerably ... the larger the loaf the lower the grade of sugar. The grade determined the price, though loaves were sold by weight and the sugar refiner was taxed on the weight of sugar sold. When a new batch of raw sugar was refined the best sugar came from the first boiling. After that, the waste and trimmings from the first boiling were returned to the beginning of the process and mixed with further raw sugar for the second boiling, and, as this was repeated to the end of the batch, subsequent boilings reduced slightly in quality. The finest of the loaves, maybe 5 inches (12.7 cm) dia and 5 inches (12.7 cm) high, were extremely expensive owing to the prolonged repeating of the whitening process, as were the somewhat larger double refined loaves from the first few boilings. Lower grades of sugar were more difficult to crystallise and so larger moulds were used, usually 10–14 in (25.4–35.6 cm) dia and up to about 30 inches (76.2 cm) high, with loaves weighing up to 35 pounds (15.9 kg). The lowest standard refined grades were called bastards, though an even lower grade was often produced from the filtration scums, usually by a scumboiler at his own separate premises.
- "(H)ouseholds bought their white sugar in tall, conical loaves, from which pieces were broken off with special iron sugar-cutters (sugar nipsSugar nipsBefore the introduction of granulated and cube sugars in the second half of the 19th century, the domestic consumer purchased sugar in the form of a sugarloaf , or at least a part of one, and pieces were cut from it by hand using sugar nips, pliers-like cutters...
). Shaped something like very large heavy pliers with sharp blades attached to the cutting sides, these cutters had to be strong and tough, because the loaves were large, about 14 inches (35.6 cm) in diameter at the base, and 3 foot (0.9144 m) [15th century]...In those days, sugar was used with great care, and one loaf lasted a long time. The weight would probably have been about 30 pounds (13.6 kg). Later, the weight of a loaf varied from 5 to 35 lb (2.3 to 15.9 kg), according to the moulds used by any one refinery. A common size was 14 pounds (6.4 kg), but the finest sugar from Madeira came in small loaves of only 3 to 4 lb (1.4 to 1.8 kg) in weight...Up till late Victorian times household sugar remained very little changed and sugar loaves were still common and continued so until well into the twentieth century..." - "English Bread and Yeast Cookery", Elizabeth David [Penguin:Middlesex]
The sugarloaf was also the sign of a grocer
Grocer
A grocer is a bulk seller of food. Beginning as early as the 14th century, a grocer was a dealer in comestible dry goods such as spices, pepper, sugar, and cocoa, tea and coffee...
, often found outside his premises or in the window, and sometimes found on his trade tokens http://www.mawer.clara.net/miscellany.html.