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Butter Scotch
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 12
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
832Calories
1 gProtein
207 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories832 kcal
Protein1.1 g
Carbohydrates207 g
Fiber1.3 g
Sugars199 g
Total Fat15 g
Saturated Fat0.5 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol33 mg
Sodium45 mg
Potassium1617 mg
Calcium231 mg
Iron5.3 mg
Magnesium268 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate0 mcg
Choline15 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 156. The excerpt below is the record exactly as published.
BUTTER SCOTCH. Three pounds of granulated sugar, one quart of molasses, one pound of glucose, one pint of water, six ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.