Butter Scotch Pie

Name: Butter Scotch Pie
Ingredients: 1 cup brown sugar; 2 egg yolks; 2 tablespoons Melrose flour; 2 tablespoons butter; 1 cup milk

From Anson County cook book, 1928

Presented as published in 1928. 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

1096Calories

14 gProtein

227 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories1096 kcal

Protein14 g

Carbohydrates227 g

Fiber0 g

Sugars225 g

Total Fat40 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol92 mg

Sodium157 mg

Potassium663 mg

Calcium486 mg

Iron1.6 mg

Magnesium49 mg

Phosphorus260 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.5 mg

Folate2.2 mcg

Choline48 mg

Caffeine0 mg

Water240 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 35. The excerpt below is the record exactly as published.

BUTTER SCOTCH PIE 1 cup brown sugar 2 egg yolks 2 tablespoons Melrose flour (use whites for meringue) 2 tablespoons butter 1 cup milk

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