Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
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
- 1 cup granulated sugar
- 1 cup maple syrup
- 2 cups pecan
- 5 min- utes
Directions
Soak orange skins in lukewarm water for an hour or longer. Then scrape out all the soft pulp that adheres to the skin; cut into narrow strips about J4 inch wide; boil these hard, in clear water, until very soft — soft enough to be almost transparent — put them in a colander to drain. Then make a syrup of 1 cup granulated sugar and enough boiling water to dissolve the sugar. When it is thoroughly boiled and clear, cook a few "straws" at a time in the syrup for about 5 min- utes. Have a large platter of granulated sugar, in which roll the straws. When they have absorbed all the sugar they can, put them on another plate to dry. These are a nice addition to the nuts and candied fruits served for a luncheon or dinner.
— Mrs. Max Hamburger, Chicago.
1% cups powdered sugar; J^ cup cream;
1 cup maple syrup; 2 cups pecan or hickory nuts.
Boil sugar, syrup and cream until when tried in water a soft ball is formed. Remove from fire and beat until creamy. Add nuts and drop from tip of spoon in small piles on buttered paper.
— Mrs. Meyer Fink.