Butter Scotch
From The Carbon County cook book, 1926
Presented as published in 1926. 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
1548Calories
0 gProtein
401 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories1548 kcal
Protein0 g
Carbohydrates401 g
Fiber0 g
Sugars401 g
Total Fat23 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol63 mg
Sodium7.6 mg
Potassium13 mg
Calcium8.7 mg
Iron0.2 mg
Magnesium1.9 mg
Phosphorus5.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water34 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 52. The excerpt below is the record exactly as published.
Butter Scotch. 2 cups sugar, 2 tablespoons water, 2 table- Spoons butter
Cook this with the app: pantry check, scaling, and the assistant.