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Butter Scotch Pie No. 1

Name: Butter Scotch Pie No. 1
Yield: 16 servings
Ingredients: 2 cups brown sugar; 2 cups milk; 3 tbls. flour; 1 t-spoon vanilla; 3 eggs; 1 tbls. butter

From Atlanta women's club cook book, 1921

Serves 16

Recipe for crust: 1 cup flour, 3 level tbls. Snowdrift, 1/4 t-spoon salt, 3 tbls ice water.

Presented as published in 1921. 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

142Calories

2 gProtein

30 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories142 kcal

Protein2.4 g

Carbohydrates30 g

Fiber0 g

Sugars28 g

Total Fat2.6 g

Saturated Fat0.9 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol40 mg

Sodium33 mg

Potassium98 mg

Calcium66 mg

Iron0.4 mg

Magnesium7.7 mg

Phosphorus52 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A25 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate7 mcg

Choline34 mg

Caffeine0 mg

Water35 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 99. The excerpt below is the record exactly as published.

BUTTER SCOTCH PIE NO. 1. (Kentucky Recipe). 2 cups brown sugar. 2 cups milk. 3 tbls. flour. 1 t-spoon vanilla. 3 eggs. 1 tbls. butter

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