Maple Icing
From Luncheons, 1902
Presented as published in 1902. 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
523Calories
0 gProtein
135 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories523 kcal
Protein0.1 g
Carbohydrates135 g
Fiber0 g
Sugars122 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium26 mg
Potassium427 mg
Calcium207 mg
Iron0.2 mg
Magnesium43 mg
Phosphorus4 mg
Zinc3 mg
Copper0 mg
Manganese5.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)2.6 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline3.2 mg
Caffeine0 mg
Water124 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 71. The excerpt below is the record exactly as published.
Maple icing. Boil to the thread or soft-ball stage a cupful of maple sugar with a quarter of a cupful of hot water
Cook this with the app: pantry check, scaling, and the assistant.