A white granular sugar, adapted for table use (also spelt caster). The word caster is defined as small vessel for holding condiments at table, and the use of the same word applied to sugar seems only to mean that it is a suitable form to use with a caster. It consists of the smaller crystals made in the process of refining, and is separated from slightly larger crystals – sold as granulated sugar – by the mechanical action only of long rotary sieves. It has the same properties as loaf sugar but is prepares at the last stages of manufacture in a different form. It may consist of from 99.8 to 99.9 of pure sugar, the other consituents being a minute proportion of ash or water, or ash and water.
For every recipe we’ve cooked with castor sugar, click here.
From The Baker’s ABC by John Kirkland, formerly Head Teacher of National School of Baking, published 1927 by Gresham