Maple Sugar Candy
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
1826Calories
5 gProtein
320 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories1826 kcal
Protein4.7 g
Carbohydrates320 g
Fiber0.7 g
Sugars274 g
Total Fat63 g
Saturated Fat36 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.2 g
Cholesterol181 mg
Sodium225 mg
Potassium1148 mg
Calcium608 mg
Iron4.5 mg
Magnesium109 mg
Phosphorus117 mg
Zinc7.1 mg
Copper0.1 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)5.8 mg
Niacin (B3)1.5 mg
Folate16 mcg
Choline8.8 mg
Caffeine0 mg
Water297 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 64. The excerpt below is the record exactly as published.
Maple Sugar Candy—Place in saucepan 1 scant pound maple sugar 34 cup cream, and 4 cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.