Butter Scotch Pie

Name: Butter Scotch Pie
Ingredients: 4 eggs; 4 tablespoons cornstarch; 21% cups brown sugar or (8 tablespoons flour); 2 cups milk; 2 tablespoons butter; 2 tablespoons white sugar

From The Wilson cook book, 1941

Presented as published in 1941. 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

2903Calories

42 gProtein

622 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories2903 kcal

Protein42 g

Carbohydrates622 g

Fiber0.3 g

Sugars583 g

Total Fat57 g

Saturated Fat15 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.4 g

Omega-30.1 g

Cholesterol865 mg

Sodium629 mg

Potassium1745 mg

Calcium1173 mg

Iron7.6 mg

Magnesium133 mg

Phosphorus920 mg

Zinc4.8 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D8.7 mcg

Vitamin C0 mg

Vitamin A476 mcg

Vitamin E2.3 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B124.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)1.3 mg

Folate100 mcg

Choline688 mg

Caffeine0 mg

Water597 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 27. The excerpt below is the record exactly as published.

Butter Scotch Pie 4 eggs 4 tablespoons cornstarch 21% cups brown sugar or (8 tablespoons flour) 2 cups milk 2 tablespoons butter 2 tablespoons white sugar

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