Maple Cream Icing

Name: Maple Cream Icing
Ingredients: 1 cup brown sugar; 2 tablespoons milk; 1 tablespoon butter; $ teaspoon Pure Gold vanilla; 4 cup seedless raisins chopped and stirred in

From Blue Ribbon and Pure Gold 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

1144Calories

4 gProtein

293 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories1144 kcal

Protein4.4 g

Carbohydrates293 g

Fiber4.3 g

Sugars277 g

Total Fat12 g

Saturated Fat0.7 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol35 mg

Sodium99 mg

Potassium1048 mg

Calcium281 mg

Iron3.3 mg

Magnesium58 mg

Phosphorus135 mg

Zinc0.5 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D0.3 mcg

Vitamin C2.2 mg

Vitamin A9.7 mcg

Vitamin E0.1 mg

Vitamin K3.3 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1 mg

Folate6.9 mcg

Choline21 mg

Caffeine0 mg

Water48 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 51. The excerpt below is the record exactly as published.

Maple Cream Icing—1 cup brown sugar, 2 tablespoons milk, 1 tablespoon butter. Boil together until it forms a soft ball. Add $ teaspoon Pure Gold vanilla. Beat until creamy, but do not let it harden. Fruit or nuts may also be added; 4 cup seedless raisins chopped and stirred in

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