Title: Corncob Molasses
Categories: Condiment
Yield: 4 Servings

Text

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 substance for maple molasses, the cobs giving it this flavor. (Kearney, Nebr.)

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

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