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Maple Sugar Candy
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
834Calories
2 gProtein
164 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories834 kcal
Protein2.2 g
Carbohydrates164 g
Fiber0.7 g
Sugars137 g
Total Fat27 g
Saturated Fat12 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.2 g
Cholesterol76 mg
Sodium174 mg
Potassium555 mg
Calcium306 mg
Iron4.2 mg
Magnesium55 mg
Phosphorus47 mg
Zinc3.5 mg
Copper0 mg
Manganese6.6 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)0.3 mg
Riboflavin (B2)3 mg
Niacin (B3)1.2 mg
Folate16 mcg
Choline5.2 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 142. The excerpt below is the record exactly as published.
Maple Sugar Candy. 1 pound maple sugar. 1/2 cup boiling water. ^2 cup cream. 1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.