Until the late 1800s, sugar came in a solid block, known as a 'sugar loaf'. During processing, the refiined and boiled sugar syrup was poured into cone-shaped moulds. The sugar crystallised out into a cone and any remaining syrup and molasses drained out into a jar. The sugar cones were wrapped in blue sugar paper. Sold in grocers' shops, people could buy a whole cone if they could afford it, or a broken piece. At home, sugar nippers were used to cut the loaf into smaller pieces for use. If granulated sugar was needed for cooking, the cook would have to grind it down to powder.