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Maple Sugar Candy
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
827Calories
3 gProtein
157 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories827 kcal
Protein3.3 g
Carbohydrates157 g
Fiber0 g
Sugars140 g
Total Fat23 g
Saturated Fat13 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol68 mg
Sodium62 mg
Potassium629 mg
Calcium342 mg
Iron0.2 mg
Magnesium58 mg
Phosphorus99 mg
Zinc3.7 mg
Copper0 mg
Manganese6.6 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline14 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 37. The excerpt below is the record exactly as published.
Maple Sugar Candy Break into small pieces one pound of maple sugar and melt. Then add half cup of milk and half cup of cream
Cook this with the app: pantry check, scaling, and the assistant.