Boil one dozen clean (preferably red) corn cobs, for 2 hours in enough water (maybe a gal) to leave one pint of liquid
boil till water is half,
Strain . Add 2 pounds of brown sugar and boil until as thick as you want the syrup. Flavoring can be used but the early settlers used it plain. Use over hoe cakes or pancakes. any remaining syrup is jared and sealed. will keep as long as sealed.
recipe is from 1800’s
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