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Maple Syrup
From Kentucky receipt book, 1903
Serves 12
Presented as published in 1903. 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
480Calories
0 gProtein
124 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories480 kcal
Protein0.1 g
Carbohydrates124 g
Fiber0 g
Sugars121 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium34 mg
Potassium191 mg
Calcium113 mg
Iron0.8 mg
Magnesium14 mg
Phosphorus4.9 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Choline2.9 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 192. The excerpt below is the record exactly as published.
Maple Syrup. Three pounds brown sugar, % pound maple sugar, 1^ tum- blers cold water
Cook this with the app: pantry check, scaling, and the assistant.