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Steen's cane syrup is a traditional American sweetener made by the simple concentration of cane juice through long cooking in open kettles. The result is a dark, "caramel–flavored, burnt gold–colored syrup," "deep and slightly sulfurous" with a "lightly bitter backlash."
This Alabama Cane Syrup Was A Favorite Of Willie Mays and F. Scott Fitzgerald—And You Can Still Get It Today. Catherine Jessee. December 26, 2024 at 3:12 PM. Getty: Cavan Images.
Mizuame – a Japanese glucose syrup of subtle flavor, traditionally made from rice and malt. [8] Molasses – a thick, sweet syrup made from boiling sugar cane. Orgeat syrup – a sweet syrup made from almonds, sugar, and rose water or orange flower water; Oleo saccharum – A syrup made from the oil of citrus peels.
Cane juice, syrup, molasses, and raw sugar, which has many regional and commercial names including demerara, jaggery, muscovado, panela, piloncillo, turbinado sugar, and Sucanat, are all made from sugarcane (Saccharum spp.). Sweet sorghum syrup is made from the sugary juice extracted from the stalks of Sorghum spp., especially S. bicolor.
Functional beverages — or drinks promoted as offering mental or physical benefits beyond hydration — are growing in popularity around the world. Examples include American and Asian ginseng (an ...
"Syrup" indicates a sugary solution. Malting is a way of processing starchy grains like wheat and barley into sugar, so "malt extract" will be mostly sugar. Sugar is mostly extracted from plants by juicing them, then drying the purified juice, so "evaporated cane juice crystals" or "concentrated grape juice " are also very similar to pure sugars.
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William Andrew Johnson (February 8, 1858 [a] – May 16, 1943) was a lifelong Tennessean who was primarily employed as a restaurant cook. He was described as a "quiet, bright-eyed" man, [1] a "great favorite" in Knoxville, [2] and (per the Indianapolis Recorder in 1941) he was "regarded by many as the best pastry chef in East Tennessee."