Maple Creams
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
4434Calories
63 gProtein
676 gCarbs
188 gFat
Full nutrition (34 nutrients)
Calories4434 kcal
Protein63 g
Carbohydrates676 g
Fiber36 g
Sugars603 g
Total Fat188 g
Saturated Fat36 g
Monounsaturated Fat99 g
Polyunsaturated Fat35 g
Omega-30 g
Cholesterol125 mg
Sodium69 mg
Potassium2884 mg
Calcium1166 mg
Iron11 mg
Magnesium846 mg
Phosphorus1451 mg
Zinc14 mg
Copper3 mg
Manganese15 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E73 mg
Vitamin K2.9 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)7.2 mg
Niacin (B3)11 mg
Folate126 mcg
Choline154 mg
Caffeine0 mg
Water185 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 46. The excerpt below is the record exactly as published.
MAPLE CREAMS. 2 c. granulated sugar. + c. milk or cream. 1 ¢. maple syrup. 2 c. chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.