Hot Maple Sauce
A historical recipe from Secrets of Making Frozen Desserts at Home, by Anonymous.
A historical recipe
Secrets of Making Frozen Desserts at Home: 150 Tested Recipes Easier, More Economical, More Delicious, by Anonymous. Project Gutenberg eBook #64685.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- 1 cup thin cream
- ½ cup chopped walnut meats
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 2 cups maple syrup 1 tsp.
- melted butter 1 cup thin cream or evaporated milk ½ cup chopped walnut meats or pecans Mix maple syrup, butter, and cream.
- Cook slowly without stirring until a little dropped into cold water may be rolled into a soft ball.
- Keep warm over a pan of hot water until ready to serve.
- Sprinkle top of each dish with nuts, chopped fine.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Kitchen thermometer