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Butter Scotch Pie No. 2

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

From Atlanta women's club cook book, 1921

Serves 2

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

541Calories

5 gProtein

123 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories541 kcal

Protein5.4 g

Carbohydrates123 g

Fiber0 g

Sugars113 g

Total Fat9.6 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol30 mg

Sodium79 mg

Potassium350 mg

Calcium245 mg

Iron1.4 mg

Magnesium28 mg

Phosphorus142 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.2 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)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.1 mg

Folate20 mcg

Choline24 mg

Caffeine0 mg

Water135 g

Estimated from matched ingredients across 2 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 2. 1 cup brown sugar. 1 egg. 3 tbls. flour. 3 tbls. water. 1 tbls. butter. 1 cup milk. 1 t-spoon vanilla

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