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Butter Scotch Pie No. 3
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
520Calories
5 gProtein
120 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories520 kcal
Protein5 g
Carbohydrates120 g
Fiber0 g
Sugars113 g
Total Fat9.5 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol30 mg
Sodium80 mg
Potassium342 mg
Calcium245 mg
Iron1.2 mg
Magnesium27 mg
Phosphorus137 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 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)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate14 mcg
Choline24 mg
Caffeine0 mg
Water170 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 100. The excerpt below is the record exactly as published.
BUTTER SCOTCH PIE NO. 3. 1 cup brown sugar. 2 eggs. 1/2 cup water. 2 tbls. flour. 1 tbls. butter. 1 cup milk
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