vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Maple Creams
From Superior cook book, 1905
Serves 1
None
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
823Calories
0 gProtein
212 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories823 kcal
Protein0.1 g
Carbohydrates212 g
Fiber0 g
Sugars189 g
Total Fat11 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol31 mg
Sodium43 mg
Potassium666 mg
Calcium324 mg
Iron0.4 mg
Magnesium67 mg
Phosphorus9.2 mg
Zinc4.6 mg
Copper0.1 mg
Manganese9.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)4 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline5 mg
Caffeine0 mg
Water222 g
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 128. The excerpt below is the record exactly as published.
Maple Creams. One cup of maple syrup, I/2 cup of water, butter size of a walnut, 1 teaspoon of cornstarch
Cook this with the app: pantry check, scaling, and the assistant.