vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maple Syrup Ice
From The art of German cooking and baking, 1922
Serves 8
Quantity for 8 Persons.
Presented as published in 1922. 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
474Calories
10 gProtein
41 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories474 kcal
Protein10 g
Carbohydrates41 g
Fiber0 g
Sugars33 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol275 mg
Sodium85 mg
Potassium324 mg
Calcium186 mg
Iron1 mg
Magnesium27 mg
Phosphorus204 mg
Zinc1.7 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A300 mcg
Vitamin E1.3 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.2 mg
Folate27 mcg
Choline167 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 131. The excerpt below is the record exactly as published.
MAPLE SYRUP ICE. Quantity for 8 Persons. Yolks of 8 eggs 1 cup of maple syrup 2 tbsps. of water 1 qt. of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.