Ok, I'm looking at a recipe in Civil War Recipes: Recipts from the Pages of Godey's Lady's Book, edited by Lily May Spaulding and John Spaulding, and a couple of questions arise from the recipe.
First, what is shred raisin? The thinking here is that this is instructions to shred raisins. Now if this were today with an ingredients list I'd be used to the list saying something like 1/4 cup shredded raisins, but the use of shred alone is throwing me. Is it instructions as is the thinking here or is it a kind of raisin that maybe isn't heard of today?
Ok, think I found the answer on number 2. It looks like it's a type of brown sugar called Muscovado or Barbados sugar, http://whatscookingamerica.net/Q-A/MuscodiaSugar.htm and http://whatscookingamerica.net/Information/SugarTypes.htm. Thinking about it now brown sugars tend to have a more "moist" feel to them compared to white sugar. I tried adding a little molasses (1 Tbs) to some dark brown sugar (1/2 cup)to give it a stronger molasses flavor. Not going to be Barbados sugar but it does change the flavor a little. Naturally it does cause clumping.