Definition of Caster sugar

1. Noun. Very finely granulated sugar that was formerly sprinkled from a castor.




Definition of Caster sugar

1. Noun. Granulated sugar that has been sifted to have a finer crystal size, so that it can be shaken out of the holes of a caster. ¹

¹ Source: wiktionary.com

Caster Sugar Pictures

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Lexicographical Neighbors of Caster Sugar

castellani
castellanies
castellans
castellanus
castellany
castellate
castellated
castellation
castellations
casteller
castellology
castells
castellum
casten
caster
caster sugar (current term)
casters
castes
castest
casteth
castewise
castful
castigate
castigated
castigates
castigating
castigations
castigator
castigatories

Literary usage of Caster sugar

Below you will find example usage of this term as found in modern and/or classical literature:

1. Bread, Cakes, and Biscuits by S. Beaty-Pownall (1906)
"caster sugar, a teaspoonful of grated lemon rind, and 4oz. of sultanas (or dried cherries, in which case use caster sugar instead of moist); moisten with ..."

2. The "Queen" Cookery Books by S. Beaty-Pownall (1904)
"Now dredge a board with caster sugar, spread the paste thinly on this and cut the paste out to any size or shape desired; then slip these cakes on to a ..."

3. American Dainties and how to Prepare Them by An American lady (1897)
"Whip the whites of the remaining eggs very stiffly, and add to them two tablespoonfuls of caster sugar ; spread smoothly over the pudding and return to the ..."

4. Sweets. by S Beaty-Pownall (1904)
"Now dredge a board with caster sugar, spread the paste thinly on this and cut the paste out to any size or shape desired; then slip these cakes on to a ..."

5. Vegetables by S. Beaty-Pownall (1902)
"... caster sugar, some finely minced parsley, white pepper, and salt to taste, and as much water as will be needed for sauce. Simmer the carrots till tender ..."

6. Meats and Game by S. Beaty-Pownall (1902)
"Tor the mint sauce, mince finely the tops of some well-washed and dried young mint into the sauce- boat, add to this some caster sugar, stirring it well ..."

7. Ices by S. Beaty-Pownall (1899)
"crystallized violets to a powder, sprinkling them with a little caster sugar and a good pinch of powdered orris root, and mix this all with one and a half ..."

8. National Viands à la Mode by De Salis (Harriet Anne) (1895)
"Omelet a la Canton de Vaud Break six eggs into a basin with a pinch of salt, two tablespoonfuls of caster sugar and one of kirsch- wasser, and beat together ..."

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