Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

HomeThe Principles of Cookery › Maple

Maple

The sugar-maple is a species of maple not unlike the sycamore. It abounds in the northern districts of the United States and in the British North American possessions. Large quantities of sugar are made from it, but almost soley for domestic use. A single tree yields from two to six pounds of sugar in a season.

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