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Mock Maple Syrup
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
767Calories
0 gProtein
197 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories767 kcal
Protein0.2 g
Carbohydrates197 g
Fiber0 g
Sugars195 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium60 mg
Potassium270 mg
Calcium171 mg
Iron1.4 mg
Magnesium19 mg
Phosphorus8.1 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2 mcg
Choline4.6 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 253. The excerpt below is the record exactly as published.
MOCK MAPLE SIRUP 1 cup light brown sugar Few grains salt ¥ cup water V4 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.