Butter Scotch

Name: Butter Scotch
Ingredients: Three pounds brown sugar; one-quarter pound butter; one-half teaspoonful cream tartar; one teaspoonful vanilla; Add enough water to dissolve the sugar.

From The Germantown D. A. R. cook book, 1907

Presented as published in 1907. 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

5190Calories

2 gProtein

1337 gCarbs

92 gFat

Full nutrition (33 nutrients)

Calories5190 kcal

Protein1.6 g

Carbohydrates1337 g

Fiber0 g

Sugars1321 g

Total Fat92 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol265 mg

Sodium394 mg

Potassium2241 mg

Calcium1146 mg

Iron9.8 mg

Magnesium125 mg

Phosphorus76 mg

Zinc0.5 mg

Copper0.6 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)1.5 mg

Folate14 mcg

Choline31 mg

Caffeine0 mg

Water40 g

As published

This recipe was extracted from The Germantown D. A. R. cook book (1907) by Daughters of the American Revolution. Pennsylvania. Germantown chapter, page 4. The excerpt below is the record exactly as published.

one teaspoonful vanilla. Boil slowly until thick. Spread when nearly cold. BUTTER SCOTCH Three pounds brown sugar, one-quarter pound butter, one-half teaspoonful cream tartar, one tea- spoonful vanilla. Add enough water to dissolve the sugar.

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