Maple Charlotte
From Anson County cook book, 1928
Presented as published in 1928. 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
1311Calories
39 gProtein
59 gCarbs
104 gFat
Full nutrition (33 nutrients)
Calories1311 kcal
Protein39 g
Carbohydrates59 g
Fiber0 g
Sugars38 g
Total Fat104 g
Saturated Fat65 g
Monounsaturated Fat30 g
Polyunsaturated Fat3.9 g
Cholesterol356 mg
Sodium1259 mg
Potassium700 mg
Calcium490 mg
Iron0.6 mg
Magnesium58 mg
Phosphorus428 mg
Zinc1.8 mg
Copper0.7 mg
Manganese0 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A881 mcg
Vitamin E3 mg
Vitamin K8.9 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate22 mcg
Choline89 mg
Caffeine0 mg
Water293 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 36. The excerpt below is the record exactly as published.
MAPLE CHARLOTTE 1 °«t v" 1 pint whipped cream oyrup % teaspoon salt pkg. Knox gelatine Sauer's vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.