Maple Cream
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
3228Calories
32 gProtein
686 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories3228 kcal
Protein32 g
Carbohydrates686 g
Fiber8.9 g
Sugars667 g
Total Fat73 g
Saturated Fat12 g
Monounsaturated Fat26 g
Polyunsaturated Fat9.3 g
Omega-30.1 g
Cholesterol121 mg
Sodium374 mg
Potassium2145 mg
Calcium1344 mg
Iron7.4 mg
Magnesium311 mg
Phosphorus868 mg
Zinc4.5 mg
Copper1.1 mg
Manganese2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E19 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)3.8 mg
Folate38 mcg
Choline139 mg
Caffeine0 mg
Water448 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 45. The excerpt below is the record exactly as published.
MAPLE CREAM. 3c. brown sugar. 2 tbsp. butter. 2c. milk. +c. chopped nuts. x tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.