vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Maple Cream
From The housewife's referee, 1898
Serves 3
Presented as published in 1898. 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
787Calories
0 gProtein
203 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories787 kcal
Protein0.1 g
Carbohydrates203 g
Fiber0 g
Sugars183 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium39 mg
Potassium709 mg
Calcium311 mg
Iron0.3 mg
Magnesium64 mg
Phosphorus6.1 mg
Zinc4.4 mg
Copper0.1 mg
Manganese8.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)3.8 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline4.8 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 144. The excerpt below is the record exactly as published.
Maple Cream. — Mix two pounds of maple sugar, one- fourth of a teaspoonful of cream of tartar, and a cup of water
Cook this with the app: pantry check, scaling, and the assistant.