Pain au Sirop

[donna]

Pain au Sirop

"Take one half of stale bread (or cold biscuits are better), and one quart of New Orleans molasses. Put the frying pan on the fire, with a lump of fresh butter the size of an egg. Cut the bread in slices as for toast, (or the biscuit in halves), soak in some of the molasses and put in the frying pan when the butter is melted, pouring some molasses over it. Let it fry well on both sides, and when the molasses begins to candy it is done. Continue this until all the bread is used. Serve cold. It is better when twenty-four hours old."

"The Spinning-Wheel Cookbook", the Spinning-Wheel Club, Woodville, Mississippi, 1899, reprinted by The Woodville Civic Club, Inc., 1983, p. 25.

 

[Seduzal]

Yep! Any thing with Molasses. Just love fresh biscuits and molasses with a hot cup of mud, (coffee).

 

[pamc153PA]

Sounds sort of like cold French toast . . . which is not necessarily a bad thing.

 

[BelleBlackburn]

I think sirup is the correct spelling here, or maybe sirop. My husband was on the interstate in Illinois and there was a sign for Funk's Grove Sirup. He just thought they spelled like he does but he liked the name so after taking a selfie in front of the sign, he went inside to buy some. Here is what they have to say about the spelling:

A sign at Funks Grove has this to say about the somewhat unique spelling:"Historically, according to Webster's Dictionary, 'sirup' was the preferred spelling when referring to the product made by boiling sap. 'Syrup' with a 'y', however, was defined as the end product of adding sugar to fruit juice. Though the 'I' spelling is no longer commonly used, the United States Department of Agriculture and Canada also still use it when referring to pure maple sirup. Hazel Funk Holmes, whose trust continues to preserve and protect this timber for maple sirup production insisted on the 'I' spelling during her lifetime. It's another tradition that will continue at Funks Grove."

 

[diane]

Is New Orleans molasses blackstrap molasses, or is it the lighter variety from Brer Rabbit? I use Plantation blackstrap molasses quite a bit, but some recipes need the lighter version.

 

[donna]

According to Merriam-Webster online:

"New Orleans Molasses: A molasses that is comparatively light in color and rich in sugar."

I would use Brer Rabbit New Orleans Molasses.

 

[FarawayFriend]

"a lump of butter the size of an egg" ...

Don't let JPK read this ....
Must be delicious!
Some time ago we had another thread on molasses and I had recommended trying it on bagel or bread with cream cheese (on of my breakfast favourites). Has anybody tried that yet?