Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maple Syrup Pie
From Magnet users cook book, 1920
Serves 3
Recipe from Mrs. M. G. Hill, Ashton, Ontario.
Presented as published in 1920. 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
341Calories
4 gProtein
75 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories341 kcal
Protein4.3 g
Carbohydrates75 g
Fiber0.1 g
Sugars63 g
Total Fat4.5 g
Saturated Fat1.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol127 mg
Sodium452 mg
Potassium268 mg
Calcium128 mg
Iron0.7 mg
Magnesium27 mg
Phosphorus69 mg
Zinc2 mg
Copper0.1 mg
Manganese3 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.1 mg
Folate16 mcg
Choline100 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 21. The excerpt below is the record exactly as published.
MAPLE SYRUP PIE. One cup of maple syrup, 1 cup water, 1 teaspoon butter, 2 eggs, 2 tablespoons cornstarch, 4% teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.