Dessert
Hot maple sauce for vanilla ice cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Boil a pound of maple sugar with a very little water until it begins to “thread.” Then stir into it a half a cupful of shelled English walnuts, broken, not chopped, into bits.
- Pour hot over vanilla ice cream.
Historical transcription
Source method
- 1
Boil a pound of maple sugar with a very little water until it begins to “thread.” Then stir into it a half a cupful of shelled English walnuts, broken, not chopped, into bits. There should be enough to make the sauce quite thick. Pour hot over vanilla ice cream.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.