About the author


Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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  1. Darlene Kistler-Alvord

    We used to use Milnot when the cow was dry…… ok, there is a term for you to research…..
    The King Syrup looks a lot like Karo, and when I say Karo, I get a lot of strange looks…….
    The pie reminds me of an old fashioned cream pie,,,,, might have to give it a try.
    I really am enjoying your blogs….. keep up the good work!

  2. lorraine stoddard

    I use Milnot alot,for dipping chicken and pork chops,before coating it. I also use it for preparing french toast. When I seen the picture of the syrup,I also thought of the Karo brand.

  3. Wendy

    Milnot isn’t a brand that’s available around here, though other brands of evaporated milk are. I have some ClearJel in my pantry (that I got in a Mennonite/Amish bulk food store in PA). No King Syrup either. Maybe you need to put up a page of equivalents on the website, Kevin. (I’m sure you were looking for something else to do…)

  4. Cheryl

    used Milnot years ago. I remember Karo.
    I use Sure-Jell.

  5. Marcus Yoder

    Other names names for clear gel are perma flow and therma flow

    1. Kevin

      Welcome to amishcookonline, Marcus, and thanks for the info!


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