vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maple Filling
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
621Calories
4 gProtein
107 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories621 kcal
Protein3.9 g
Carbohydrates107 g
Fiber0 g
Sugars94 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium4881 mg
Potassium389 mg
Calcium198 mg
Iron0.2 mg
Magnesium36 mg
Phosphorus36 mg
Zinc2.4 mg
Copper0 mg
Manganese4.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)2.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline2.5 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 109. The excerpt below is the record exactly as published.
cup beaten cream I cup powdered sugar Remove stones and cut dates in small pieces ; add re- maining ingredients and spread between cakes. Fig Filling 2 cups figs, chopped 2 tablespoons lemon juice I cup sugar 1 tablespoon butter i cup boiling water few grains salt CAKE AND COOKIES; FROSTINGS AND FILLINGS 277 Cook ingredients in double boiler until of consistency to spread. Date and Almond Filling 1 cup sugar 2 egg whites ^ cup thin cream 1 cup chopped dates I cup chopped almonds Boil sugar and cream until it threads. Pour on to the whites of eggs ; add chopped dates and almonds. Cool and use for filling. Maple Filling 1 cup maple syrup | cup beaten cream 1 egg white few grains salt
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