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Hot Maple Sauce for Vanilla Ice Cream
From Kirmess cook book, 1907
Serves 6
Presented as published in 1907. 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
271Calories
2 gProtein
52 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories271 kcal
Protein1.5 g
Carbohydrates52 g
Fiber0.5 g
Sugars46 g
Total Fat7.2 g
Saturated Fat0.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat5.1 g
Cholesterol0 mg
Sodium9.1 mg
Potassium204 mg
Calcium86 mg
Iron0.3 mg
Magnesium30 mg
Phosphorus39 mg
Zinc1.4 mg
Copper0.1 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline1.2 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 169. The excerpt below is the record exactly as published.
HOT MAPLE SAUCE FOR VANILLA ICE CREAM. Mrs. C. Eldredge, New York. Boil a pound of maple sugar with a very little water until it begins to "thread.'' Then stir into it a half cupful of shelled English walnuts
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