Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half cups maple sugar
- one cup sweet cream
- two level tablespoons gelatine dissolved in six table- spoons cold water
- six table- spoons cold water
- two level cups white sugar boiled in water until it threads three
- one inch squares
Directions
One and one-half cups maple sugar, one cup sweet cream, butter, size of a walnut. Boil until it makes a soft ball when dropped in cold water. Remove and beat until creamy enough to handle. Mould into small round pieces and press English walnuts in the center.
Nellie Tweedale.
MARSHMALLOWS.
Two level tablespoons gelatine dissolved in six table- spoons cold water, two level cups white sugar boiled in water until it threads three or four inches. Pour into gelatine and beat to a stifif froth. Flavor with vanilla to suit taste. Pour into pans about three-fourths of an inch thick. When hard, lay on powdered sugar board and rub until dry. Cut into one inch squares and roll in powdered sugar. Florence Long.