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Butter-Scotch for a Cold
From The national course in home economics, 1917
Serves 16
Recipe by M. Hill.
Presented as published in 1917. 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
582Calories
0 gProtein
119 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories582 kcal
Protein0 g
Carbohydrates119 g
Fiber0 g
Sugars119 g
Total Fat14 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol13 mg
Sodium16 mg
Potassium608 mg
Calcium86 mg
Iron2 mg
Magnesium101 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0.4 mcg
Choline12 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 240. The excerpt below is the record exactly as published.
BUTTER-SCOTCH FOR A COLD. 7 wo cupfuls of sugar, two cupfuls of dark molasses, one cupful of fresh tried lard and the juice of t¥;o lemons
Cook this with the app: pantry check, scaling, and the assistant.