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Butter Scotch
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
862Calories
0 gProtein
222 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories862 kcal
Protein0.3 g
Carbohydrates222 g
Fiber0 g
Sugars220 g
Total Fat1.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol5.2 mg
Sodium71 mg
Potassium304 mg
Calcium196 mg
Iron1.6 mg
Magnesium23 mg
Phosphorus9.5 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.3 mcg
Choline5.2 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 207. The excerpt below is the record exactly as published.
Butter Scotch. Take 1 pound of brown sugar, 1 pint of water. Dissolve it thoroughly and put in saucepan to boil ; when done add 1 teaspoon of butter
Cook this with the app: pantry check, scaling, and the assistant.