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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 245g Recipe makes 2 cups) |
||
| Calories 538 | ||
| Calories from Fat 200 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.3g | 34% | |
| Saturated Fat 13.8g | 68% | |
| Monounsaturated Fat 6.4g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 81mg | 27% | |
| Sodium 88mg | 3% | |
| Potassium 347mg | 9% | |
| Total Carbohydrate 83.1g | 27% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 72.2g | ||
| Protein 4.8g | 9% | |
Maple Syrup Pudding Sauce
Recipe #297405 |
35 min |
15 min prep |
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By: Molly53
Apr 9, 2008
A lovely sauce on cakes, biscuits or fritters. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
2 cups
Ingredients
- 3/4 cup maple syrup
- 1/4 cup water
- 2 egg whites, stiffly beaten
- 1 teaspoon lemon juice
- 1/2 cup heavy cream, whipped
Directions
1
Boil syrup and water until it reaches 228F on the candy thermometer or till it spins a thread.2
Add syrup gradually to egg whites, beating constantly; add lemon juice and fold in whipped cream.
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