Sugar Report

[vynehorn]

I've decided to keep a running tally of the amount of sugar (and maybe other ingredients) I use in the banquetting recipes for the February event. If you're not interested, stop reading now.

The sugar count so far:

Paste of Genoa (quince paste) -- 5 lbs (mostly in the paste, but some of it used to roll the paste in)

1st Batch of Dry Suckets (candied lemon peel): 1 lb (at least -- these are still in progress)