Hot Maple Sauce for Ice Cream
From Luncheons, 1902
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
2026Calories
3 gProtein
423 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories2026 kcal
Protein2.6 g
Carbohydrates423 g
Fiber0 g
Sugars378 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium99 mg
Potassium1438 mg
Calcium709 mg
Iron0.7 mg
Magnesium138 mg
Phosphorus79 mg
Zinc9.4 mg
Copper0.1 mg
Manganese18 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)7.9 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline10 mg
Caffeine0 mg
Water270 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 63. The excerpt below is the record exactly as published.
HOT MAPLE SAUCE FOR ICE CREAM Mix half a cupful of cream with two cupfuls of maple syrup
Cook this with the app: pantry check, scaling, and the assistant.