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Maple Cream
From The home cook book, 1905
Serves 4
May be served in claret or lemonade glasses.
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
612Calories
3 gProtein
59 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories612 kcal
Protein2.7 g
Carbohydrates59 g
Fiber0.7 g
Sugars48 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium34 mg
Potassium313 mg
Calcium158 mg
Iron0.2 mg
Magnesium25 mg
Phosphorus72 mg
Zinc1.4 mg
Copper0 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate2.8 mcg
Choline2.5 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 142. The excerpt below is the record exactly as published.
MAPLE CREAM Whip stiff a pint of cream. Add a cup of cold maple syrup of about molasses thickness. Beat thoroughly into the cream, adding, or not, as your taste directs, a few drops of lemon
Cook this with the app: pantry check, scaling, and the assistant.