vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Maple Nut Creams
From Mary Jane's cook book, 1916
Serves 16
M. S., Mattapan.
Presented as published in 1916. 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
163Calories
0 gProtein
42 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories163 kcal
Protein0 g
Carbohydrates42 g
Fiber0 g
Sugars42 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol1 mg
Sodium0.5 mg
Potassium26 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0.1 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 28. The excerpt below is the record exactly as published.
MAPLE NUT CREAMS. Coffee sugar, 2 cups. Cream of tartar, y2 teaspoon. Grated maple sugar, 1 cup. Butter, i/2 tablespoon.
Cook this with the app: pantry check, scaling, and the assistant.