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Maple Cream
From The Times cook book, no. 2, 1905
Serves 2
Presented as published in 1905. 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
684Calories
2 gProtein
172 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories684 kcal
Protein2 g
Carbohydrates172 g
Fiber1.3 g
Sugars137 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium297 mg
Potassium915 mg
Calcium307 mg
Iron8.3 mg
Magnesium55 mg
Phosphorus21 mg
Zinc3.5 mg
Copper0 mg
Manganese6.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)3 mg
Niacin (B3)2.2 mg
Folate32 mcg
Choline6.7 mg
Caffeine0 mg
Water170 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 169. The excerpt below is the record exactly as published.
MAPLE CREAM. Same as plain cream, ex- cept use 1 teaspoonful of cream of tartar to 1 pound of maple sugar. NUT CREAM'S. Two cups of white and 1 cup of maple sugar to 1 cup of boiling water
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