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Maple Sugar with Nuts
From Scientific cooking with scientific methods, 1911
Serves 8
You can use shellbark hickory-nuts or English walnuts if preferred.
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
311Calories
2 gProtein
43 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories311 kcal
Protein1.9 g
Carbohydrates43 g
Fiber1.6 g
Sugars35 g
Total Fat17 g
Saturated Fat3.9 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat3.2 g
Cholesterol19 mg
Sodium44 mg
Potassium199 mg
Calcium87 mg
Iron1.4 mg
Magnesium32 mg
Phosphorus53 mg
Zinc1.6 mg
Copper0.2 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.4 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate7.2 mcg
Choline7.3 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 8 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.
1 pound maple sugar. 1/2 cup boiling water. ^2 cup cream. 1 tablespoon butter." Break sugar in pieces and put in saucepan with cream and water. Boil rapidly until a soft ball is FANCY CAKES AND CANDIES. 323^ formed when tried in cold water. Remove from fire and beat until creamy. Pour into buttered tins, cool, and mark into squares. Maple Sugar with Nuts
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