Orgeade is traditionally a sweet, flavoured, cloudy syrup made from barley, almonds, sugar and a flavouring such as orange or rose water.
In France, and in English speaking countries, the barley was dropped, with milk making up for making the cloudiness, then that got dropped too and it just became an almond-flavoured sugar syrup known as "Orgeat Syrup."
In Spanish culinary tradition, Orgeade retained more ingredients, though the barley was switched to rice (it is made with rice, sugar and milk), and later also tigernuts (Horchata de Chufas) in place of the almonds.
In Suriname (northern South America), it's an almond based drink.
Orgeade was at first called "orge mondé" (hulled barley), then the term was made into one word "orgemonde" by the late 1500s (at which time it was still barley and almonds), then shortened to orgeade or orgeat by the 1600s. In Italy, the word became "orzata" and in Spanish, "horchata."
- Agave Syrup
- Almond Syrup
- Barley Malt Syrup
- Birch Syrup
- Black Treacle
- Brown Rice Syrup
- Cane Syrup
- Chocolate Syrup
- Coconut Syrup
- Corn SyrupIf a recipe calls for Corn Syrup, it probably means Corn Syrup that is a golden colour, and which is just referred to as Corn Syrup; otherwise it will specify Light or Dark Corn Syrup. Corn Syrup is very popular in North America, but not well known in other parts of the world, though you can now find it on supermarket shelves in the UK.
- Fig Syrup
- Fox's U-Bet Chocolate Flavor Syrup
- Golden Syrup
- Gum Syrup
- Khus Syrup
- Maple SyrupMaple Syrup comes from the sap of sugar maple trees. Sugar maples are a member of the hard maples group, which includes others such as Black Maple, but it is primarily the sugar maples which are tapped for their sap (red or silver maples can also be tapped.) One tree can produce twelve gallons of maple sap a year, which seems like a lot, until you realize that about 40 US gallons (150 litres) of sap are needed to end up with one US gallon (3 3/4 litres) of Maple Syrup.
- Nectar Syrup
- OrgeadeOrgeade is traditionally a sweet, flavoured, cloudy syrup made from barley, almonds, sugar and a flavouring such as orange or rose water. In France, and in English speaking countries, the barley was dropped, with milk making up for making the cloudiness, then that got dropped too and it just became an almond-flavoured sugar syrup known as Orgeat Syrup.
- Orgeat Syrup
- Pancake SyrupUsually based on corn syrup, Pancake Syrups are meant to taste something like maple syrup and to be put on (North American style) pancakes. Though it is fashionable to knock Pancake Syrup as being a cheap imitation of maple syrup, these syrups can be tasty in their own right, are great on pancakes, and make a great addition to baked beans, etc.
- Rock Candy Syrup
- Rose Syrup
- Stages of Cooked Sugar Syrups for Candy - Temperature GuideMuch of candy-making starts with making a syrup from sugar and water, and then cooking it to certain temperatures depending on the candy being made. All of the temperatures required are over 100 C, which at first seems impossible because the boiling temperature of water is 100 C and it can't get any hotter.
- Sugar Syrup
- Swedish Light Syrup
- Violet Syrup
- Easter Sunday (Today)The irony about Easter Dinner is that lamb is considered traditional because Jesus, whom Easter celebrates, is called the "Lamb of God." It does seem a bit odd to be symbolically roasting the guest of honour with sprigs of thyme and serving him with dollops of mint sauce. Which is unfortunate, because lamb isn't really all that available.
- Pineapple Upside-Down Cake Day (Today)Wow, when's the last time you had Pineapple Upside-Down Cake? Cappuccino Dacquoise, Triple Chocolate Mousse, White Truffle Cheesecake Gateau... as spectacular as all these cakes sound -- and look -- they all have two things in common.
-- Oscar Wilde (English playwright. 16 October 1854 – 30 November 1900)