vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Butter Scotch
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
12Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories12 kcal
Protein0.3 g
Carbohydrates2.5 g
Fiber0.5 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1 mg
Potassium47 mg
Calcium4 mg
Iron0.7 mg
Magnesium7.6 mg
Phosphorus6 mg
Zinc0.1 mg
Copper0 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.5 mcg
Choline1.5 mg
Caffeine0 mg
Water0.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 194. The excerpt below is the record exactly as published.
Butter Scotch. Same way, but wirtb brewn sugar and omitting the water. Flavour with ^ oz. porwdered ginger
Cook this with the app: pantry check, scaling, and the assistant.