These will be packed in syrup and processed in a hot water bath for 10 minutes. Thanks so much. ;o)
AntoniaJames is a trusted source on Bread/Baking.
Cynthia is a trusted source on Bread/Baking.
AntoniaJames, I'm so sorry you haven't received an answer to your very good question. I don't know the answer, but here is a link that might help you:
I'm with you, though, in feeling adverse to using corn syrup.
Thank you, boulangere. The recipe calling for corn syrup is in "The Essential New York Times Cookbook." I found a similar one in my 1943 edition of "The Joy of Cooking," which does not call for corn syrup, so I went with that one. ;o)
Lucky you for having such an edition! The oldest one I have is the one that was ring-bound, from which my son tore pages as an infant in my arms as I paged through it, I sort of pressed then back into place. It also still holds the most recent notes taken over the phone from my mother for Belle Foley's Chocolate Cake. And I treasure it as I am sure you do yours.
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Well played. You deserve a cookie.
What to do when you can't find the wine thingy
A baker's dozen.
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