The Romance of Maple Syrup

Part I: The Romance of Maple Syrup
Manna for the Pioneers
"Captain Charles Sias looked anxiously at the March sun now nearing the horizon. He judged it should be no more than two miles to the new cabin, but after unloading the sled he and his two friends would have to cover the eight miles back to Peacham before dark. The three men hurried as fast as they could on their snowshoes as they made their way through the deep drifts of the trackless forest. Each bent forward slightly as he pulled on the rope which tugged the sled loaded with seven Sias children and provisions. Veering right or left to ease the sled around prickly brush and trees, the men watched constantly for the gashes the captain had made previously on the east side of each tenth tree to mark the way." And thus begins Part I of The Vermont Maple Syrup Cook Book.


Knowing my New England roots, my coworker and friend, Christine, bought this book for me at the Glenview Public Library (they have a great selection of used books for sale). While it's not exactly an antique (copyright 1966 and 1974), it has some old-fashioned and flowery language that aptly transforms a mere cook book into a romance story. The story goes on to reveal how maple syrup rescued the early settlers of Danville, VT in 1784. "History does not record how many times maple syrup saved the early Vermonters from starvation but The Vermont Historical Gazeteer, published in 1867, stated that 'in 1789 sufferings of the time were severe and maple sugar formed the chief article of food. Like the manna of the ancient Hebrews, it was really a providence in the time of hunger and famine. No doubt, those stern old fathers blessed the forest trees that gave them food and life.'"

The book is endearing from its pencil sketch drawings to its last due-date stamp (September 17, 1981) to its heartfelt disclaimer that Vermont has no monopoly on maple trees (which, as a New Hampshirite, I appreciated). The author is clearly enamored with maple syrup. And when reading, it's hard not to feel drawn to the old sugarhouses and maple tree forests littered with taps and pails. I suppose therein lies the romance of maple syrup.

A few recipes:

Rice Pudding
2 cups cooked rice
1 1/3 cups milk
1/2 cup Pure Vermont Maple Syrup
1/8 tsp. salt
1 tsp. vanilla
2 eggs
1/3 cup raisins
1 tsp. lemon juice
1 cup bread crumbs

Drain rice well. Beat together milk, Maple Syrup, salt, butter, and eggs. Add vanilla. Mix this with the rice. Combine raisins and lemon juice, and add to the mixture. Grease baking dish and cover bottom with bread crumbs. Put the rice mixture over this and top with bread crumbs. Bake at 325 degrees until it is set. Serve hot or cold.

Rum Punch
2 oz. lemon juice
1 oz. Pure Vermont Maple Syrup
3 oz. rum
dash of grenadine

Shake well with ice. Pour into a tall glass filled with crushed ice. Decorate it with orange or lemon slices.