Maple Sugar Candy
From Blue Ribbon and Pure Gold 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
1721Calories
4 gProtein
330 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories1721 kcal
Protein4.4 g
Carbohydrates330 g
Fiber1.3 g
Sugars277 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.3 g
Cholesterol121 mg
Sodium349 mg
Potassium1134 mg
Calcium612 mg
Iron8.5 mg
Magnesium112 mg
Phosphorus93 mg
Zinc7.1 mg
Copper0.1 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)5.9 mg
Niacin (B3)2.5 mg
Folate32 mcg
Choline10 mg
Caffeine0 mg
Water321 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 64. The excerpt below is the record exactly as published.
Maple Sugar Candy—Place in saucepan 1 scant pound maple sugar, = cup cream, and } cup boiling water. Stir until sugar is melted. Boil without stirring until it will form a soft ball in cold water. Remove from fire, and cool slightly. Beat until creamy. Add % cup chopped nuts or fruit and 4 teaspoon Pure Gold vanilla
Cook this with the app: pantry check, scaling, and the assistant.