Butter Scotch
From Student's manual in household arts, 1915
Presented as published in 1915. 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
2676Calories
1 gProtein
702 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories2676 kcal
Protein0.5 g
Carbohydrates702 g
Fiber0 g
Sugars697 g
Total Fat45 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol126 mg
Sodium350 mg
Potassium601 mg
Calcium423 mg
Iron3.2 mg
Magnesium45 mg
Phosphorus30 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate4.4 mcg
Choline10 mg
Caffeine0 mg
Water197 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 60. The excerpt below is the record exactly as published.
Butter Scotch. 2 C. brown sugar 4 T. butter 1 C.Karo syrup 3 T. vinegar 4 T. water
Cook this with the app: pantry check, scaling, and the assistant.