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Classic Cookbook Recipes: The Inglenook Cook Book, Sisters of the Brethren Church (1906)

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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

CORNCOB MOLASSES
 
 
 Take about a dozen corncobs (sweet corn preferred), and boil about 3/4 hour in 3 pints of water. Take out cobs; strain, add a pound of good brown sugar to the juice and boil down enough to make a syrup. This is a very good substitute for maple molasses, the cobs giving it this flavor.

Sister Maggie Berkley Bail, Washington, Pa.
 
 

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