Karo corn syrup promotional cookbook, c. 1940.
Mailing List
Twice a month, with news and events.
Tweets @FourPoundsFlour
- Photo: Chinatown. tmblr.co/ZwOrCyLeK9xt 2 hours ago
Popular Posts
- The History Dish: Seven Hour Eggs
- Drink Like a Colonial American Day
- The Joys of Jell-O: Poke Cake
- Appetite City: Schrafft's Cheese Bread
- Origin of a Dish: The Jell-O Shot
- Chocolate Delight: Tunnel of Fudge Cake
- Tomorrow: Drinking like a Colonial American
- Retronovated Recipes: Crockpot Beef Tongue
- A Revolutionary Menu: Snapping Turtle Soup
- Ancient Candy
Recent Posts
- The Top Ten Reasons to Vote for the Tenement Museum
- History Dish: Fancy Frank Fry
- What is Steampunk Food?
- Cocktail Hour: The Bronx and The Queens
- Cocktail Hour: The Brooklyn
- The History Dish: Rice with Maple Syrup (Hong Sooy Un Doy)
- Events: Learn Urban Hearth Cooking!
- Events: Fake Meats!
- Menus: The First Raw Banquet
- Going Raw: Saturday and Wrap Up
No matter how much bad press HFCS gets, I’ll never stop making my grandmother’s recipe for candied yams made with Karo!
I think that’s sweet:) in more ways than one!
I didn’t realize until college that my family had bizarre pancake habits. We always had two kinds of corn syrup on hand, light and dark, and that was the syrup for your pancakes. The whole family had chosen sides in the dark/light syrup battleground. Turns out we were just gross. (I think the habit came from my maternal grandmother, who also worked as a cafeteria lady in a high school for a long time. Gotta love school lunch.)
Nesson: blech. Although, commercial “maple syrup” is just flavored corn syrup, so maybe you weren’t that gross, just honest with yourselve. I say give me a pour of the real stuff anyday.
Karo is not HFCS. Karo, a corn syrup, is mostly dextrose, with some dextrin, but no (or not much) fructose. Fructose is the controversial part of HFCS, which stands for “high-fructose corn syrup.” Karo is not high fructose corn syrup.