Perhaps no other flavor more distinctly belongs to this country. Maple sugar and maple syrup are a part of the American legend... (an excerpt from Part One: the Romance of Maple Sugar)

{HISTORY}

First published in 1966, The Vermont Maple Syrup Cook Book is your one-stop shop for a variety of recipes and history featuring the Green Mountain State's most iconic sweet treat - maple syrup. From breakfast foods to baked goods to main entrees, maple syrup is the star of the show here when it comes to the sweet and savory flavor pairings that make fall and winter in the northeast such a delicious experience.

Traditional New England favorites like Baked Beans, Glazed Maple Doughnuts, Maple Sugar Frosting, and Maple Baked Ham mingle with more unique recipes like Maple Lemonade, Old-Fashioned Popcorn Balls, Sterling Sauce, Maple-Cheese Spoon Dessert, Raisin and Cranberry Pie, Brown and Serve Buns and Maple Syrup Cornbread. 

Beautifully presented, the first 1966 edition was published in paperback and quickly sold out its run of 3,000 copies. The next edition, this one, printed in 1974 was published in hardcover with illustrations by A. L. Morris and features a color palette on the front and back cover that highlights all three stages of shades contained in pure maple syrup as it ages. 

Fun for home cooks, bakers, and lovers of Vermont's pastoral landscape, this cookbook celebrates America's most natural sweetener and the long history behind it in the most delicious of ways.

Photo of Reginald Muir courtesy of the Burlington Free Press, April 1, 1974

{SPECIAL FEATURES} 

• 1974 second edition 
• 180 pages
• Contains 200 recipes
• Also includes an additional pamphlet published by Maple Grove Farm (started in 1915) in St. Johnsbury, VT featuring maple cream recipes

{CONDITION}

In beautiful vintage condition, this cookbook is bright and clean throughout with no spots, stains or cooking notations. 

{SIZE}

Measures 6.25" inches (length) x 6.25" inches (width) x .75" inches (thickness) and weighs 12 oz