vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mock Maple Syrup
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
839Calories
0 gProtein
216 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories839 kcal
Protein0.3 g
Carbohydrates216 g
Fiber0 g
Sugars214 g
Total Fat3.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium649 mg
Potassium296 mg
Calcium187 mg
Iron1.6 mg
Magnesium21 mg
Phosphorus9.7 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
Folate2.2 mcg
Choline5.1 mg
Caffeine0 mg
Water123 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 17. The excerpt below is the record exactly as published.
MOCK MAPLE SYRUP COFFEE Fried Apples Pare, core and slice several apples ; in a frying pan put 3 tablespoons butter and when melted add the apples ; sprinkle ^ cup sugar over them and cook slowly, taking care that they brown, but do not scorch ; when tender and transparent remove from the fire and serve. Corn Meal Gems Mix and sift 3^ cup cornmeal, i cup flour, 3 teaspoons baking powder, i tablespoon sugar ; add ^ cup milk grad- ually, then I egg well beaten, i tablespoon melted butter and }4 teaspoon salt — bake in hot gem pans. Mock Maple Syrup To I cup brown sugar add ^ cup water, i teaspoon but- ter, yl teaspoon salt, and boil for 5 minutes; remove from fire and add ^ teaspoon vanilla
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