vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Maple Creams
From Boston Cooking-School cook book, 1896
Serves 10
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
243Calories
0 gProtein
43 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories243 kcal
Protein0.5 g
Carbohydrates43 g
Fiber0 g
Sugars38 g
Total Fat8.4 g
Saturated Fat4.8 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0 g
Cholesterol24 mg
Sodium12 mg
Potassium155 mg
Calcium78 mg
Iron0.1 mg
Magnesium15 mg
Phosphorus15 mg
Zinc1 mg
Copper0 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline1 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 10 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 302. The excerpt below is the record exactly as published.
MAPLE CREAMS 1 cup cream 2 cups maple sirup
Cook this with the app: pantry check, scaling, and the assistant.