FoodBanter.com - View Single Post - Maple flavoring

Pennyaline[_7_]

wrote:
>> Does the original recipe call for artificial flavoring
>
>
> Yes.

The question I asked was does the recipe call for artificial flavoring
or real syrup? Don't just truncate to suit your needs. If you're gonna
quote, quote correctly.

> It's odd, now that I think about it. How did THEY make "flavoring"
> from syrup in the 19th century? You'd think they would have come up
> with a way to use plain syrup instead, even if they would have had to
> increase the amount. (It was a teaspoon of flavoring, I think.)

Very odd! My opinion is that a teaspoon of artificial maple flavoring
would give a quite gruesome result even for those who like maple, but
combined with all of the cream and other heavy ingredients specific to
this recipe it may not be as terrible as I'd anticipate. There are "real
maple extracts" on the market, but it's more likely that they used
boiled down and highly concentrated syrup for that purpose in the1800s.
That would have been for most people profligate and wasteful. Real syrup
can be used, but in that case one teaspoon is a negligible amount.

My best guess is that this "Little House" recipe is tweaked a bit to
suit the modern age. Most recipes I've seen for this dish are spartan in
comparison to this one (this one calls for lots of cream, lots of sugar,
lots of milk, lots of eggs, etc.). The original recipe may well have
wanted lots of maple syrup, too, but I'm betting the "author" of this
version is asking for artificial maple flavoring.