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
It is quite possible to track the history of written cooking instructions way back into antiquity, in fact as far back into history as ancient Egypt, and quite possibly further than that. However, in the main part, these early records were just basic hieroglyphic recipes for meal preparation.
Progressing into The time of the roman empire 25BC a man called Apicius created a collection of scripts which described recipes cooked by the Romans. In his publication, he recounts how the roman meals were divided into starters, entrees and afters, a very modern way of dining. Aspicius also tells us how the chefs of Roman times made use of a wide range of herbs and spices, including a few you will know such as thyme, rue and dill. For the centuries that followed, the rich families of Europe tried to offer the most exotic meals, and consequentially cooks and their recipe collections were highly sought after. Even so, it was during the 1800s that formal cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. The introduction of the TV brought us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Aunt Jemima Maple Syrup recipe.
