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[1] This molasses was either used for table use or in the production of rum. To make rum, sugarcane juice is fermented with yeast and water and then distilled in copper pot stills. The liquor was given the name rum in 1672, likely after the English slang word rumballion which meant clamor. [2]
A dessert with a base of either cake crumbs or sponge cake that is then filled with nougat and jam and soaked with rum. It is covered with a thick rum sugar glaze and topped with chocolate and/or a cocktail cherry. Puto Philippines: A dish consisting of steamed rice cakes, traditionally made from slightly fermented rice dough.
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If you don’t have pumpkin pie spice, you can make your own with a mix of cinnamon, ginger, cloves and nutmeg. Use leftover pumpkin puree in muffins, soup and more. View Recipe
Remove the pie weights and parchment and let the crust cool while you make the filling. Reduce the oven temperature to 375℉. For the crumble: In a medium bowl, whisk together the flour, brown ...
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Desserts like cobbler and maple custard pie were made with local sweeteners like maple sugar instead of sugar. [ 7 ] Molasses and rum were common in New England cuisine, due to New England's involvement in the Triangle Trade in the 18th century. [ 37 ]
Originating as a byproduct of sugar production in Barbados, molasses was first distilled into rum in the colonies in 1700. [34] By 1776 per capita consumption of rum had reached 3.7 gallons per head, and the notorious Molasses Act passed by Parliament strongly damaged American rum production. John Adams declared post-Revolution that "Molasses ...