Molasses, slow and sweet: a modern ingredient from our colonial heritage
Article Abstract:
Molasses is a byproduct of sugar processing and has a long and colorful history in the US, including the Great Boston Molasses Flood of 1919. Most molasses sold in the stores is unsulfured. Blackstrap molasses is rich in iron, but has a bitter taste. Four recipes are provided.
Publisher: Conde Nast Publications, Inc.
Publication Name: Bon Appetit
Subject: Food/cooking/nutrition
ISSN: 0006-6990
Year: 1996
History, Molasses, Cookery (Molasses)
Publication Name: Bon Appetit
Subject: Food/cooking/nutrition
ISSN: 0006-6990
Year: 1996
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The morel of the story: in pursuit of perfect mushrooms on the Oregon trail
Article Abstract:
Morels are a variety of mushrooms that thrive best in Michigan, California and the Soviet Union. They are cone-shaped, have a waffled texture and range in color from smoky gray-black to ivory to gold. Morels taste like hazelnuts, nutmeg and mushrooms combined.
Publisher: Conde Nast Publications, Inc.
Publication Name: Bon Appetit
Subject: Food/cooking/nutrition
ISSN: 0006-6990
Year: 1996
Recipes and menus, Morels
Publication Name: Bon Appetit
Subject: Food/cooking/nutrition
ISSN: 0006-6990
Year: 1996
User Contributions:
Comment about this article or add new information about this topic:
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