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Maple Cream Sauce
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
253Calories
0 gProtein
53 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories253 kcal
Protein0.3 g
Carbohydrates53 g
Fiber0 g
Sugars47 g
Total Fat5.3 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol15 mg
Sodium12 mg
Potassium180 mg
Calcium89 mg
Iron0.1 mg
Magnesium17 mg
Phosphorus9.9 mg
Zinc1.2 mg
Copper0 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline1.2 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 253. The excerpt below is the record exactly as published.
MAPLE CREAM SAUCE 1 cup maple sirup 4 cup cream
Cook this with the app: pantry check, scaling, and the assistant.