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Sorghum syrup and hot biscuits are a traditional breakfast in the Southern United States.Sorghum syrup is also used on pancakes, cornmeal mush, grits and other hot cereals. . It can be used as a cooking ingredient with a similar sweetening effect as molasses, though blackstrap molasses still has a higher nutritional value than sorghum syrup in most regards.
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Sorghum bicolor, commonly called sorghum [2] (/ ˈ s ɔːr ɡ ə m /) and also known as great millet, [3] broomcorn, [4] guinea corn, [5] durra, [6] imphee, [7] jowar, [8] or milo, [9] is a species in the grass genus Sorghum cultivated for its grain. The grain is used as food by humans, while the plant is used for animal feed and ethanol ...
But sorghum is also sold as a grain you can cook. It has a slightly chewy texture and makes an excellent substitute in quinoa recipes or for different types of rice.In fact, it is prepared much ...
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In addition, they made fried flatbread and balls of cornmeal called "flapjacks" cooked over an open fire, and ate bacon, imitation coffee, and molasses. [ 82 ] [ 84 ] [ 85 ] In some Southern hospitals patients ate dried fruit, potatoes, mush, beef, chicken soup , and bread. [ 86 ]
There's also a reason why old-time Southerners drizzle their biscuits with cane syrup, just as they would with maple syrup, molasses, or honey. Cane syrup is mild yet distinctively sweet and syrupy.
Molasses (/ m ə ˈ l æ s ɪ z, m oʊ-/) [1] is a viscous byproduct, principally obtained from the refining of sugarcane or sugar beet juice into sugar. Molasses varies in the amount of sugar, the method of extraction and age of the plant. Sugarcane molasses is usually used to sweeten and flavour foods. Molasses is a major constituent of fine ...