Dessert
Maple candy
Marion Harland’s original method for Maple candy, retained as a source transcription for modern discovery.
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.
- Break a pound of maple sugar into bits and then crush it fine with a rolling-pin.
- Stir it into two cupfuls of hot milk;
- put over the fire, and stir until the sugar is melted.
- Now boil hard, stirring all the time, until the syrup is brittle when dropped into cold water;
- beat in a lump of butter the size of a small hen’s egg, and as soon as this melts, pour the candy into greased pans.
Historical transcription
Source method
- 1
Break a pound of maple sugar into bits and then crush it fine with a rolling-pin. Stir it into two cupfuls of hot milk; put over the fire, and stir until the sugar is melted. Now boil hard, stirring all the time, until the syrup is brittle when dropped into cold water; beat in a lump of butter the size of a small hen’s egg, and as soon as this melts, pour the candy into greased pans. Cut into large squares before it hardens.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.