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Butter Scotch
From Superior cook book, 1905
Serves 7
None
Presented as published in 1905. 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
782Calories
1 gProtein
204 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories782 kcal
Protein1.3 g
Carbohydrates204 g
Fiber3.2 g
Sugars197 g
Total Fat14 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol38 mg
Sodium6.2 mg
Potassium222 mg
Calcium34 mg
Iron0.8 mg
Magnesium10 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A1.1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate13 mcg
Choline5.8 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 128. The excerpt below is the record exactly as published.
Butter Scotch. Three pounds coffee sugar, 1/4 pound butter, ^/^ teaspoonful cream of tartar, 8 drops extract lemon. Cold watei' enough to dissolve the suga
Cook this with the app: pantry check, scaling, and the assistant.