Maple Walnuts
From Chafing dish possibilities, 1898
Presented as published in 1898. 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
1827Calories
17 gProtein
350 gCarbs
45 gFat
Full nutrition (32 nutrients)
Calories1827 kcal
Protein17 g
Carbohydrates350 g
Fiber0.5 g
Sugars340 g
Total Fat45 g
Saturated Fat25 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat0.4 g
Cholesterol163 mg
Sodium163 mg
Potassium329 mg
Calcium108 mg
Iron5.6 mg
Magnesium25 mg
Phosphorus210 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.4 mg
Vitamin B124.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.4 mg
Folate20 mcg
Choline1.2 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 29. The excerpt below is the record exactly as published.
Maple Walnuts Break three-fourths pound soft maple sugar in pieces. Put in blazer with three tablespoons boiling water and one-half cup thin cream. Heat to boiling point and boil fifteen minutes. Extinguish flame, add one-half cup English wal- nut me
Cook this with the app: pantry check, scaling, and the assistant.