Golden Syrup

Appalachians often take a bit of ribbing for our way or eating. I’ve shared with you foods like “Soaky” (a.k.a. Cofee and Bread) or Kilt Mustard and Lettuce. I recently had the opportunity to feed new friends from Colorado, and East Tennessee a good, country breakfast which, of course, included Chocolate Gravy. No one at the table except my own family had ever even heard of Chocolate Gravy, much less eaten it.

Being accustomed to misunderstandings in the food department, you can imagine how thrilled I was to see this article from Southern Living about Golden Syrup!  Golden Syrup is something I grew up with, I love syrup on my biscuits and (hold onto your chair!) on pinto beans. Yeah, you heard me – my grandpa taught me to eat beans that way and while beans and cornbread are a staple food in my home, I really want golden syrup on them.

Now, this has been difficult in recent years. I was raised on Bob White Golden Syrup. It was manufactured in Louisville, Kentucky and while I can’t find much history on the brand, I found a trade mark filing for 1947. A big corporation bought Bob White back in the 1990’s and then Carriage House somehow acquired them. I know these bits of history because I have purchased this syrup by the case, first from a Kroger store in Louisville, then via mail-order from the new owners. Today, Bob White Golden Fancy Table Syrup can’t be found anywhere.

But you know that I don’t give up easily. With continued research, I learned that an English company, Tate and Lyle’s, has been producing Golden Syrup since the mid-19th century. I don’t remember how I managed to get that first tin – because I started asking anyone who was crossing the pond to bring it back to me. Then, my beloved cousin who is living in Scotland brought 4 or 5 cans in one trip! Now, thanks to our global economy, I have it delivered directly to my house. And I do this regularly.

An article I read said the one product that could be found in English cupboards since Queen Victoria’s reign was Lyle’s Golden Syrup. Any product that had been around that long was worth a taste test.

So you see, Ms. Kaitlyn Yarborough got it right when she wrote that article for Southern Living saying syrup on a fluffy, white biscuit is like “taking a bite back in time”.