Boston Cream Loaf
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INGREDIENTS
- 1 1/2 c Thick cream
- 3 1/2 c Sugar
- 1 c White Karo syrup
- 1/2 Jar maraschino cherries
- 3/4 c Walnuts ; chopped
INSTRUCTIONS
Boil sugar, cream and syrup together to medium soft-ball stage. Set aside to cool for 10 minutes. Beat, add walnuts and cherries. Beat until stiff; pour into 2 buttered 8 inch square pans. Cool in refrigerator. Cut into small squares Makes 2 to 3 dozen squares. SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Dozen (1440g) | ||
| Recipe Makes: 2 Dozen | ||
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| Calories: 5442 | ||
| Calories from Fat: 855 (16%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 95g | 127 % | |
| Saturated Fat 43.8g | 219 % | |
| Monounsaturated Fat 23g | ||
| Polyunsanturated Fat 23.2g | ||
| Cholesterol 244.5mg | 75 % | |
| Sodium 172.9mg | 6 % | |
| Potassium 350mg | 9 % | |
| Total Carbohydrate 1189.8g | 350 % | |
| Dietary Fiber 2.9g | 12 % | |
| Sugars, other 1186.9g | ||
| Protein 10.3g | 15 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 5442
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