2 cup water
1 cup sugar
2 cup dark corn syrup
1/4 tsp salt
1 tsp maple flavoring
Directions
1) Combine first 4 ingreds. in saucepan over med. heat. 2) Stir
occasionally, until mixture comes to full boil. Let it boil for 7
min. 3) Turn off heat and let syrup cool for 15 min. 4) Add the maple
flavoring and stir. 5) When completely cool, transfer syrup to a
covered plaxtic or glass container.
Yield: 1 qt.
The year 1989 marked the 100th anniversary of the Aunt Jemima
trademark. The name was conceived in 1889 by Chris Rutt while he was
attending a vaudeville show and watching a New Orleans-style dance
number performed to a jazzy tune called "Aunt Jemima." Rutt liked
the music so much he stuck the name on his products. The syrup came
along much later, in 1964, and is now the country's largest selling
syrup.
Today some folks tell the story of how their friends or
relatives one met Aunt Jemima many years ago and how she was a kind a
cordial woman. Little do they realize these people were fooled by a
promo. campaign for the broducts back in the 40's & 50's that used
actresses traveling from town to town dressed up and acting like the
"famous woman." There never really was an Aunt Jemima. ~--from "Top
Secret Recipes" by Todd Wilbur
Servings: 1 servings
Aunt Jemima Maple Syrup Recipe brought to you by Recipe Ideas
Categories: Miscellaneous
The History of Recipes
Food historians have proved the existence of recipes far back into distant history, certainly as far back as the Egypt of the Pharoahs, and possibly even further than that. In practice though, generally, these old recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.
As our culinary historical trip moves to more modern times we find a couple of interesting recipe books published in the 14th Century - a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian curry that is familiar to us all today, but rather recipes for the types of meals on the menus of the upper classes. In the 15th century, people returning from the crusades brought back many foods and spices from middle-east cuisine, such as coriander, basil and rosemary. These new culinary innovations prompted an eruption in books on cooking, most of which still exist in private collections. The introduction of television gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Aunt Jemima Maple Syrup recipe.
