Maple Creams
From The Carbon County cook book, 1926
Presented as published in 1926. 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
1353Calories
2 gProtein
283 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories1353 kcal
Protein1.8 g
Carbohydrates283 g
Fiber0 g
Sugars259 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0.1 g
Cholesterol80 mg
Sodium74 mg
Potassium834 mg
Calcium426 mg
Iron0.9 mg
Magnesium77 mg
Phosphorus53 mg
Zinc4.8 mg
Copper0.1 mg
Manganese9.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)4 mg
Niacin (B3)0.4 mg
Folate0.7 mcg
Choline6.7 mg
Caffeine0 mg
Water147 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 52. The excerpt below is the record exactly as published.
Maple Creams. 1 cup maple syrup, one-third cup brown su- gar, one-third cup thick (sweet) cream
Cook this with the app: pantry check, scaling, and the assistant.