|Maple syrup||3⁄4 Cup (12 tbs)|
Cook maple sirup to the light crack stage (270Â° F.).
Pour the sirup over the beaten whites of the eggs and beat until cold.
Fold into the stiffly whipped cream.
Mold and pack in ice and salt for four hours, or pack and freeze in the trays of the mechanical refrigerator.
Serving size: Complete recipe
Calories 2419 Calories from Fat 192
% Daily Value*
Total Fat 18 g27%
Saturated Fat 17 g85.1%
Trans Fat 0 g
Cholesterol 33.9 mg11.3%
Sodium 1046.1 mg43.6%
Total Carbohydrates 532 g177.2%
Dietary Fiber 0 g
Sugars 310.6 g
Protein 26 g52.8%
Vitamin A 16.9% Vitamin C
Calcium 118% Iron 16.1%
*Based on a 2000 Calorie diet