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Molasses HistoryFrom Peggy Trowbridge Filippone,Your Guide to Home Cooking.Different molasses varieties lend different flavors to recipesAll varieties can contain sulphur depending on the specific refining process used, but unsulphured products (lighter in color and smoother in flavor) are available.The lighter the molasses, the sweeter it is.Here are the different varieties of molasses:
Blackstrap molasses: The syrup remaining after the third extraction of sugar from sugar cane.Blackstrap (derived in part from the Dutch stroop, meaning syrup) refers to the color of the molasses, which is extremely dark.Light molasses: Syrup remaining after the first processing of the sugar.Medium or Dark molasses: Remains after the second processing of the sugar.Nowadays, treacle is a blend of molasses and refinery syrup.It ranges in color from light gold to nearly black.British treacle can be substituted for molasses in most recipes, but much less frequently will molasses work as a replacement for treacle.If you do substitute molasses for treacle, use the lightest, unsulphured molasses you can find.Sorghum molasses: Technically, this is not molasses.It comes from the sorghum plant, a cereal grain which is grown specifically for molasses rather than refined sugar.It is also referred to as unsulphured, West Indies or Barbados molasses.The syrup is made from the juice of the stalk which is cooked and clarified.The result is smooth with a clear amber color, free of sediment or graininess.Although it contains no sulphur, sorghum molasses generally does contain preservative which is added to lengthen its short shelf life.Since it can ferment, sorghum molasses should be kept refrigerated unless you go through it fairly quickly.Over 300 Easy Recipes...Related ArticlesWhat is molasses?Molasses Bars With Spices and Fr...SbL
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Molasses HistoryFrom Peggy Trowbridge Filippone,Your Guide to Home Cooking.Why molasses was edged out by white sugarMolasses used to be the primary sweetener used in days of yore until refined white sugar pushed it to the back of the shelf.Latin mel, meaning honey.Melasus (sic) was first seen in print in 1582 in a Portuguese book heralding the conquest of the West Indies.Molasses was exported to the U.West Indies to make rum.High taxes were levied on molasses by the British via the Molasses Act of 1733, but the duties were so widely ignored by U.Up until the 1880's, molasses was the most popular sweetener in the United States, because it was much cheaper than refined sugar.It was considered particularly tasty with salt pork.After the end of World War I, refined sugar prices dropped drastically resulting in the migration of consumers from molasses to white sugar crystals.Americans completely switching from molasses to granulated white and brown sugar.In January of 1919, a huge vat of molasses at the Purity Distilling Company in Boston exploded.Interestingly enough, molasses now costs about twice as much as refined sugar.Along with industrial alcohol and rum products, molasses can also be used to make yeast, cure tobacco, and in cattle feed.Molasses Bars With Spices and Fr...The Boston Molasses Disaster, also known as the Great Molasses Flood or The Great Boston Molasses Tragedy, or the "Molasses Spill" occurred on January 15, 1919, in the North End neighborhood of Boston, Massachusetts in the United States.The event has entered local folklore, and residents claim that on hot summer days the area still smells of molasses.It was an unusually warm day.At the time, molasses was the standard sweetener in the United States.Molasses can also be fermented to produce ethanol, which is used in making liquor and was a key component in the manufacturing of munitions.The stored molasses was awaiting transfer to the Purity plant situated between Willow Street and what is now named Evereteze Way in Cambridge, Massachusetts.Witnesses stated that as it collapsed there was a loud rumbling sound like a machine gun as the rivets shot out of the tank, and that the ground shook as if a train were passing by.The molasses wave was of sufficient force to break the girders of the adjacent Boston Elevated Railway's Atlantic Avenue structure and lift a train off the tracks.Nearby, buildings were swept off their foundations and crushed."Molasses, waist deep, covered the street and swirled and bubbled about the wreckage.Only an upheaval, a thrashing about in the sticky mass, showed where any life was....The Boston Globe reported that people "were picked up by a rush of air and hurled many feet."Anthony di Stasio, walking homeward with his sisters from the Michelangelo School, was picked up by the wave and carried, tumbling on its crest, almost as though he were surfing.Then he grounded and the molasses rolled him like a pebble as the wave diminished.He heard his mother call his name and couldn't answer, his throat was so clogged with the smothering goo.Detail of molasses flood area.Purity Distilling molasses tank 2.Boston Gas Light building (damaged) 7.Purity warehouse (mostly intact) 8.They ran several blocks toward the accident.Soon the Boston police, Red Cross, Army and other Navy personnel arrived.Some nurses from the Red Cross dived into the molasses while others tended to the wounded, keeping them warm, and made hot coffee as well as keeping the exhausted workers fed.It took four days before they stopped searching for victims; many dead were so glazed over in molasses, they were hard to recognize.Cleanup
It took over 87,000 man hours to remove the molasses from the cobblestone streets, theaters, businesses, automobiles, and homes.United States Industrial Alcohol did not rebuild the tank.The smell supposedly lingered for many years; according to local folklore, molasses left from this disaster can still be smelled on hot days.Causes
The cause of the accident is not known with certainty, but the company was found liable and paid damages.Due to fermentation occurring within the tank, carbon dioxide production may have raised the pressure inside the tank.The failure occurred from a manhole cover near the base of the tank, and it is possible that a fatigue crack grew here to criticality.When filled with molasses, the tank leaked so badly that it was painted brown to hide the leaks.Local residents collected leaked molasses for their homes.Based on the date of the accident, some have claimed that the tank may have been overfilled so that the owners could produce as much ethanol for liquor as possible before Prohibition came into effect.References
Puleo, Stephen (2004).Dark Tide: The Great Boston Molasses Flood of 1919.Park, Edwards (24 November 2004)."Eric Postpischil's Molasses Disaster Pages, Smithsonian Article".Massachusetts foundation for the Humanities.The Great Molasses Flood of 1919.Was Boston once literally flooded with molasses?."The untold story of Boston's Great Molasses Flood".The American Storyteller Radio Journal
Equistar Chemicals, successor to United States Industrial Alcohol (Purity's parent company)
What caused the great Boston Molasses Flood?All text is available under the terms of the GNU Free Documentation License.See Copyrights for details.Boiling the juices extracted from sugarcane and sugar beets transforms them into a syrup from which sugar crystals are extracted.The liquid left behind is molasses.Light molasses is light in both color and flavor.Dark molasses is darker, thicker, stronger in flavor, and less sweet than light molasses.Blackstrap molasses (also called black treacle) has a strong bitter flavor.How to useLight molasses is great on pancakes, while the dark variety is used in gingerbread, shoofly pie, barbecue sauces, and Boston baked beans.Related Articles
All About Sugars: Common white sugar has many cousins, from brown sugar to corn syrup.During the refining of sugar cane and sugar beets, the juice squeezed from these plants is boiled to a syrupy mixture from which sugar crystals are extracted.Light molasses comes from the first boiling of the sugar syrup and is lighter in both flavor and color.It's often used as a pancake and waffle syrup.Dark molasses comes from a second boiling and is darker, thicker and less sweet than light molasses.Blackstrap molasses comes from the third boiling and is what amounts to the dregs of the barrel.It's very thick, dark and somewhat bitter.Contrary to what many believe, blackstrap is not a nutritional panacea.In truth, it's only fractionally richer than the other types of molasses in iron, calcium and phosphorus and many of its minerals are not assimilable.SORGHUM molasses is the syrup produced from the cereal grain SORGHUM.Whether or not molasses is sulphured or unsulphured depends on whether sulphur was used in the processing.The Brits, who've been cooking with it for centuries, call it
treacle, a name many Americans find unappealing.But we Americans call it molasses.Typically, we use molasses once or twice a year, when making
gingerbread or baked beans.But a century ago, molasses was a standard sweetener, eaten by many
on a daily basis.True molasses is made from juice extracted from sugarcane stalks
and boiled down to a syrup.Sorghum generally comes from small outfits in the Midwest or deep
South.During the 1600s, traders started carrying slaves from Africa to
the Caribbean, where the human cargo was sold for barrels of
molasses.The molasses was carried to New England, where much of it
was made into rum.And some of that was then carried back to Africa
(sometimes by way of an English port).In 1733, the British Parliament tried to
increase its share of the market with the Molasses Act, adding a
stiff tax to molasses imported to British colonies from the French
West Indies.This tax, along with the
tea tax and other British levies, led to American petitions, boycotts
and ultimately revolution.Molasses, meanwhile, worked its way into the daily diet in both
northern and southern colonies.Northerners added molasses to baked beans, bean soups or corn
chowder.Molasses was mixed with bourbon (or applesauce) and used as
a marinade or glaze for poultry or pork, or mixed with tomato sauce,
lemon juice and vinegar to make barbecue sauce.In the South, molasses was served at breakfast with cornmeal mush,
or used to make desserts like shoofly pie.Sometimes it was added to
cornbread.Small amounts of molasses were also used with cooked
vegetables, including collards and carrots.Recipes using molasses in cookies and gingerbread are standards in
almost any American cookbook.And, in a nice irony of modernization, trolling the Internet will
turn up several dozen molasses recipes, as well as the whereabouts of
sorghum makers.TIPS ON BUYING AND USING
There are different kinds of molasses and each has a different flavor.When buying molasses, pick one that's appropriate to the recipe.At least one company grades its molasses with names such as Jamaica
and Barbados, reflecting the Caribbean origin.When measuring with molasses, grease your cup with a few drops of
oil and the molasses will pour out smoothly.After long periods of storage, molasses can crystallize like honey,
but you can loosen it up by warming the molasses jar in a pan of hot
water, or putting the open molasses jar into the microwave for a
short time.It's not quite as subtle as
a persimmon or fig pudding, but it's easier to prepare and serves
quite nicely in late winter and early spring, when fresh fruit is
harder to come by.Add the raisins, walnuts and rum.PER SERVING: 370 calories, 7 g protein, 47 g carbohydrate,
18 g fat (8 g saturated), 85 mg cholesterol, 179 mg sodium, 3 g
fiber.INSTRUCTIONS: Preheat the oven to 350 degrees.Stir in
the molasses.Bake for 8 to 10 minutes.Top the cooled cookies with the glaze, decorating with colored sugar
if desired.The topping: Mix together the flour, sugar, shortening and salt.Sprinkle thickly on top of the pies.The crumbs should blend into the molasses filling as the filling
rises.PER SERVING: 635 calories, 6 g protein, 92 g
carbohydrate, 28 g fat (7 g saturated), 0 mg cholesterol, 317 mg
sodium, 2 g fiber.Selig, Giants might be stuck in unforgiving spotSF Gate: Entertainment: HoroscopeBody found on Mt.New criminal charge filed against one of tiger attack victimsPolice get warrant for car and cell phones in tiger attack, indicating...Share your thoughts on this story.Sorry, comments are closed for this story.The Ultimate Review of 2007.Molasses syrup is separated from sugar crystals by means of centrifuging.Just copy the HTML code fragment provided below to create the link and then paste it within your web content."Returned " + google_ads.UNIT, THEN SKIP THAT MANY BEFORE REQUESTING ADS FOR THE SECOND UNIT.For text ads, append each ad to the string.More from Britannica on "molasses"...Molasses syrup is separated from sugar crystals by means of centrifuging.Molasses is separated from the sugar crystals repeatedly during the manufacturing process, resulting in several different grades of molasses; that obtained from the first extraction contains more sugar, tastes sweeter, and is ...British foreign colonies into the North American colonies.The act specifically aimed at reserving a practical monopoly of the American sugar market to British West Indies sugarcane growers, who otherwise could not compete successfully with French and ...Molasses from both sugarcane and sugar beets is a major component of animal feed.Sugar beet molasses that has been subjected to desugarization contains reduced carbohydrate levels and may be blended with cane molasses.In order to increase production at the beet sugar factory, molasses desugarization is practiced.Caramel may be added to darken the color.Cane and beet molasses are the syrups that remain after the sugar has been crystallized out.Cane molasses is also used for making ...You may give each page an identifying name, server, and channel on
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