Maple Cream Icing
From Blue Ribbon cook book, 1905
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
996Calories
3 gProtein
255 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories996 kcal
Protein2.8 g
Carbohydrates255 g
Fiber2.1 g
Sugars246 g
Total Fat12 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol35 mg
Sodium87 mg
Potassium693 mg
Calcium251 mg
Iron2.4 mg
Magnesium41 mg
Phosphorus88 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C1.1 mg
Vitamin A9.7 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate4.6 mcg
Choline16 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 51. The excerpt below is the record exactly as published.
table- spoon butter for 5 minutes (after sugar is dissolved do not stir), remove from the stove, and beat until creamy and thick enough to spread. Add 1 teaspoon Blue Ribbon vanilla extract. Maple Cream Icing—1 cup brown sugar, 2 tablespoons milk, 1 table- spoon butter. Boil together until it forms a soft ball. Add % teaspoon Blue Ribbon vanilla. Beat until creamy, but do not let it harden. Fruit or shed also be added: 14 cup of seedless raisins chopped and stirred in
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