vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Maple Sugar Sauce
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
202Calories
0 gProtein
35 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories202 kcal
Protein0.4 g
Carbohydrates35 g
Fiber0 g
Sugars31 g
Total Fat8.8 g
Saturated Fat4 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0 g
Cholesterol25 mg
Sodium10 mg
Potassium128 mg
Calcium64 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus13 mg
Zinc0.8 mg
Copper0 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0.8 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 253. The excerpt below is the record exactly as published.
MAPLE SUGAR SAUCE 11% cups maple sugar 2 teaspoons vanilla Y% cup cream 1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.