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Back to recipe archiveThe Melting Pot
Sorghum Cookies photo coming soon
1930-1945
Sorghum Cookies use sorghum molasses to create rich, sweet cookies that provided affordable treats during the 1930s Dust Bowl and Depression. This recipe exemplifies home baking focused on maximizing pantry staples to nourish families economically.
The Melting Pot
Sorghum Molasses Bread photo coming soon
1861-1900
Sorghum Molasses Bread is a hearty bread sweetened by sorghum molasses, popular during and after the Civil War as a sustaining food. Its simple ingredients and dense texture made it suitable for military and frontier kitchens, reflecting practical baking in austere conditions.
The Melting Pot
Sorghum Syrup photo coming soon
Frontier & Expansion
Sorghum Syrup is a sweet sauce with real American table personality: Southern/Appalachian sweetener from sorghum cane. It brings flavor from Appalachia and Pennsylvania Dutch country to cookouts, counters, lunch plates, potlucks, and weeknight suppers.