Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maple Sugar Pie
From The Toronto Cook Book, 1915
Serves 3
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
327Calories
10 gProtein
55 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories327 kcal
Protein9.5 g
Carbohydrates55 g
Fiber0 g
Sugars48 g
Total Fat8.4 g
Saturated Fat4.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol143 mg
Sodium117 mg
Potassium432 mg
Calcium287 mg
Iron0.7 mg
Magnesium37 mg
Phosphorus232 mg
Zinc2.1 mg
Copper0 mg
Manganese2 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A105 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.2 mg
Folate16 mcg
Choline128 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 73. The excerpt below is the record exactly as published.
Maple Sugar Pie Heat one and one-half cups of milk in a double boiler and add one cup of maple sugar broken fine or grated. Bring to the boiling point, add two rounding teaspoons cornstarch mixed with one-half cup milk and cook eight minutes. Pour a little over the yolks of two eggs
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