vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Maple Creams
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
231Calories
1 gProtein
35 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories231 kcal
Protein0.6 g
Carbohydrates35 g
Fiber0 g
Sugars30 g
Total Fat11 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0 g
Cholesterol33 mg
Sodium12 mg
Potassium135 mg
Calcium69 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus18 mg
Zinc0.8 mg
Copper0 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0.8 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 212. The excerpt below is the record exactly as published.
Maple Oreams. One cup maple sugar, % cup of cream, 1 dessertspoon butter
Cook this with the app: pantry check, scaling, and the assistant.