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Butter Scotch Pie

Name: Butter Scotch Pie
Yield: 2 servings
Ingredients: 1 cup brown sugar; 2 egg yolks; 1^2 tbsp. flour; 1 cup milk; 1^2 tbsp. butter

From Delicacies, 1929

Serves 2

Use egg whites for meringue. — Mrs. D. W. Vanas en.

Presented as published in 1929. 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

513Calories

5 gProtein

118 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories513 kcal

Protein4.8 g

Carbohydrates118 g

Fiber0 g

Sugars113 g

Total Fat12 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol38 mg

Sodium78 mg

Potassium339 mg

Calcium244 mg

Iron1.1 mg

Magnesium26 mg

Phosphorus136 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.6 mg

Folate11 mcg

Choline24 mg

Caffeine0 mg

Water111 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 35. The excerpt below is the record exactly as published.

Butter Scotch Pie 1 cup brown sugar 2 egg yolks 1^2 tbsp. flour 1 cup milk \l/2 tbsp. butter S

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