Sorghum Molasses is a thick, dark syrup made from the juice of Sorghum Cane. During the development of America, it was often imported from the islands of the West Indies and used in the production of alcohol.

In the 1850s, it came into prominence in the United States where it was grown on many farms. Most farms used it for sweetener, while a few grew it as a money crop. With the decline of the family farm and the availability of other sweeteners, most of these operations ceased to exist. Northeast Mississippi continues to be the location of a few sorghum mills.

To make sorghum, the cane is grown to maturity and stripped of its head and leaves. The stalks are then run through a mill where rollers press out the juice.

The juice is collected and transferred to a pan where it is cooked over an open fire until is reaches a thick bubbling syrup. Skimmings are removed and the hot syrup is drained into containers.
Molasses Cookies
  • 1 * sticks softened butter
  • * cup granulated sugar
  • * cup brown sugar
  • * cup molasses
  • 1 large egg
  • 2 * cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • * teaspoon ground cinnamon
  • * teaspoon nutmeg
  • * pinch salt

In a bowl, soften butter and cream together with sugar and molasses. Lightly beat egg and blend into mixture. Sift dry ingredients together and add to mixture in segments, scraping the sides of the bowl often. Place balls on a cookie sheet and bake for 15 minutes or until golden brown in a pre-heated 350 degree oven.

Old Fashion Molasses Cake
  • * cup butter
  • 1 cup sugar
  • 1 egg
  • 2 cups sifted all purpose flour
  • * teaspoon baking powder
  • 1 teaspoon salt
  • * teaspoon baking soda
  • * teaspoon ground cinnamon
  • * teaspoon nutmeg
  • * cup soured milk or buttermilk
  • 1 cup sorghum

Cream butter and add sugar. Beat egg until light and add to mixture. Sift dry ingredients together and add alternately with liquid to creamed mixture. Stir in molasses. Pour into greased sheet pan and cook in pre-heated oven on 350 degrees for 45 minutes.
For more information on this Soup-to-Nuts dish, please contact Ms. Brenda Scott at Booneville Middle School in Booneville, Mississippi.

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