Day 130 Maple Cream

The weather suddenly turned rather wintery today with hail and rain. I decided to try another of the Maple Cream recipes from the 1906 Berlin Cook Book. This time it is a recipe contributed by May Haddow.

I melted about two tablespoons of butter in a saucepan and added the three cups of light brown sugar and a cup of 2% milk. I kept the heat quite high and stirred regularly. I let it boil about 7 or 8 minutes. I kept testing by dropping a little bit of the syrup into a cup of cold water. When the drop kept its shape in the water, I took the pan from the stove, added the vanilla and started stirring. At first I thought it would never firm up but suddenly the “feel” of the spoon in the liquid changed and I knew it was time to pour it on a greased cookie sheet. The mixture only covered half the sheet so a couple of dinner plates, as suggested in the recipe, would do fine. I cut small pieces before it was completely cool and tasted.

Miss May Haddow was a local glove maker and later a dressmaker in a store in Berlin. She was 26 when the cook book was published. In 1911 she is still living with her widowed mother, two older sisters and two younger sisters at 171 Victoria Street (between Ahrens and Margaret streets). Her mother was born in Scotland and all the family are Presbyterian.

This maple cream recipe was easy to make and the results are good. It is basically maple fudge and the recipe makes a reasonable amount. I’m not surprised Miss Haddow’s family is of Scots ancestry as this maple cream reminds me of tablet, a wonderful creamy fudge in Scotland.

MAPLE CREAM
Heat a piece of butter size of a big egg, remove pan from fire and add 3 cups yellow sugar and 1 cup milk, let it boil until it hardens in water, stirring once in a while to keep from sticking, when done remove from fire and stir till firm, then pour on buttered plates, before stirring flavor with 1 teaspoon vanilla.

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One Response to Day 130 Maple Cream

  1. Pingback: Day 324: Maple Creams | Cooking with the Galt Cook Book

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