Butter Scotch

Name: Butter Scotch
Ingredients: Two cups of brown sugar; half a cup of vinegar; half a cup of water; a tablespoon of butter; Flavor with vanilla

From Council cook book, 1908

Presented as published in 1908. 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

1707Calories

1 gProtein

432 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories1707 kcal

Protein0.5 g

Carbohydrates432 g

Fiber0 g

Sugars427 g

Total Fat11 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol31 mg

Sodium131 mg

Potassium598 mg

Calcium378 mg

Iron3.2 mg

Magnesium43 mg

Phosphorus25 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.4 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 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate4.4 mcg

Choline10 mg

Caffeine0 mg

Water242 g

As published

This recipe was extracted from Council cook book (1908), page 56. The excerpt below is the record exactly as published.

Butter Scotch. Two cups of brown sugar, half a cup of vinegar, half a cup of water, and a tablespoon of butter. Flavor with vanilla

Cook this with the app: pantry check, scaling, and the assistant.