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Icing of Maple Sugar
From The national course in home economics, 1917
Serves 1
By Vermont Housekeeper.
Presented as published in 1917. 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
594Calories
6 gProtein
135 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories594 kcal
Protein6.4 g
Carbohydrates135 g
Fiber0 g
Sugars122 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium99 mg
Potassium497 mg
Calcium237 mg
Iron1.1 mg
Magnesium49 mg
Phosphorus103 mg
Zinc3.6 mg
Copper0.1 mg
Manganese5.9 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.8 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline150 mg
Caffeine0 mg
Water221 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 157. The excerpt below is the record exactly as published.
ICINQ OF MAPLE SUQAR. Maple sugar makes a nice icing for those who are fond of very sweet things. Melt a cup of sugar in one-half cup of water. Boil till it threads from spoon, then beat in the white of an ^gg
Cook this with the app: pantry check, scaling, and the assistant.