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Corn Cob Syrup

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“From Nebraska Pioneer Cookbook by Kay Graber, c. 1974. I haven't made this yet, but will this summer when I have the corn cobs.”
READY IN:
2hrs 5mins
SERVES:
18-24
YIELD:
1 pint
UNITS:
US

Ingredients Nutrition

Directions

  1. Cover one dozen large, clean corn cobs with water; boil one to two hours. Drain off the water and strain it (there should be 1 pint of it). Add two pounds of brown sugar to this and boil to desired thickness.

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