Cassonade

But there was always a difficulty, a dilemma -- whether to eat it with butter alone, or with "cassonade" (French brown sugar) added. ❋ George Du Maurier (1865)

Brown sugar is cassonade (a dry brown sugar, so adjust for moisture in your recipe) or Vergoise, blonde or brune (this is the brown sugar you're familiar with - the soft, slightly sticky, molasses-flavored stuff, in light or dark.) ❋ Unknown (2008)

Mimsey knew her own mind, and loved it with French brown sugar, and if she were not there I would save for her half of my slices, and carefully cassonade them for her myself. ❋ George Du Maurier (1865)

From below it resembles nothing so much as a cone of dirty brown _cassonade_, and travellers are justified in calling it a sugarloaf. ❋ Richard Francis Burton (1855)

M.nage, instead of _lentilles_ and _cassonade_, approves of _nentilles_ and _castonade_; Bonhours, _jérarchie_ and not _hiérarchie_ and M. Chapsal speaks of _les oeils de la soupe_. ❋ Gustave Flaubert (1850)

Dans la cocotte, ajoutez la cassonade, et faites réduire le jus jusqu'à consistance sirupeuse, presque caramélisée. ❋ Unknown (2010)

Fill the muffin cups ¾ full and sprinkle the tops with more nuts and / or cassonade. ❋ Unknown (2009)

Incorporer les jaunes d'oeufs, la cassonade et le sucre. ❋ Unknown (2009)

The bottom left is Mojito -- A bon-bon modelled after the cocktail, it combined white rum, lime, mint and cassonade (brown sugar). ❋ Unknown (2009)