Butter Scotch

Name: Butter Scotch
Ingredients: 2 cups light brown sugar; 1 tablespoon vanilla; 1 teaspoon butter

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

1568Calories

0 gProtein

396 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories1568 kcal

Protein0.5 g

Carbohydrates396 g

Fiber0 g

Sugars392 g

Total Fat3.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol10 mg

Sodium114 mg

Potassium556 mg

Calcium336 mg

Iron2.9 mg

Magnesium38 mg

Phosphorus18 mg

Zinc0.1 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 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate4 mcg

Choline9.3 mg

Caffeine0 mg

Water13 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 52. The excerpt below is the record exactly as published.

BUTTER SCOTCH. Mrs. Belle Gibson, Pontiac, Mich. 2 cups light brown sugar. 1 tablespoon vanilla. » 1 teaspoon butter

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