vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Filling for Maple Sugar Cake
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
828Calories
3 gProtein
210 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories828 kcal
Protein3.3 g
Carbohydrates210 g
Fiber0 g
Sugars189 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium37 mg
Potassium662 mg
Calcium319 mg
Iron0.3 mg
Magnesium66 mg
Phosphorus6.2 mg
Zinc4.6 mg
Copper0.1 mg
Manganese9.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)4.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline5 mg
Caffeine0 mg
Water127 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 194. The excerpt below is the record exactly as published.
FiUing for Maple Sugar Oake Boll one cup of maple syrup uutil it hairs off the spoon. Then add the well-beaten white of one egg
Cook this with the app: pantry check, scaling, and the assistant.