Historical Cooking Books – 93 in a series – Maple recipes by Québec Department of Agriculture. Maple Products Division (19??)

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Historical Cooking Books – 93 in a series – Maple recipes by Québec Department of Agriculture. Maple Products Division (19??)

Historical Cooking Books - 93 in a series - Maple recipes by Québec Department of Agriculture. Maple Products Division (19??) Cover

Historical Cooking Books - 93 in a series - Maple recipes by Québec Department of Agriculture. Maple Products Division (19??) Recipe Page

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MAPLE SYRUP TART (PIE)

1 cup of maple syrup
1/2 cup of boiling water
3 tablespoons of corn-starch
3 tablespoons of cold water
1 tablespoon of butter
Nuts
Pastry

How to prepare.- Boil maple syrup and wa¬ ter together for 5 minutes. Mix corn-starch and water and use to thicken the boiling syrup. Add butter and beat until melted. Pour mixture into a 8 inch pie plate lined with pastry. Sprinkle to taste with chopped nuts. Cover with pastry. Bake in 400°F. oven until pie is golden brown, about 30 to 40 minutes.


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Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright



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