Butter Scotch Pie

Name: Butter Scotch Pie
Ingredients: 1% cups brown sugar; 4 T. flour; 144 cups cold water; 2 egg yolks; 2 T. butter; Ie vanilla

From The Williamston cook book, 1950

Mrs. J. G. Corey.

Presented as published in 1950. 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

1496Calories

9 gProtein

349 gCarbs

32 gFat

Full nutrition (33 nutrients)

Calories1496 kcal

Protein9.3 g

Carbohydrates349 g

Fiber0 g

Sugars321 g

Total Fat32 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol63 mg

Sodium110 mg

Potassium493 mg

Calcium295 mg

Iron4.1 mg

Magnesium43 mg

Phosphorus52 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.9 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.5 mg

Folate53 mcg

Choline7.6 mg

Caffeine0 mg

Water387 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 31. The excerpt below is the record exactly as published.

BUTTER SCOTCH PIE 1% cups brown sugar 4 T. flour 144 cups cold water 2 egg yolks 2 T. butter Ie vanilla

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