Butter Scotch Pudding

Name: Butter Scotch Pudding
Ingredients: a thick slice of bread; Cook % cup of brown sugar; of butter; a pint of scalded milk; 2 well-beaten egg yolks; 1 tsp. vanilla; a pinch of salt

From The Memorial Hall cook book, 1919

Recipe by Letitia Roberts.

Presented as published in 1919. 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

918Calories

24 gProtein

146 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories918 kcal

Protein24 g

Carbohydrates146 g

Fiber0.7 g

Sugars132 g

Total Fat37 g

Saturated Fat9.3 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol90 mg

Sodium361 mg

Potassium922 mg

Calcium756 mg

Iron1.8 mg

Magnesium77 mg

Phosphorus533 mg

Zinc2.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E2.2 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2.1 mg

Folate1.1 mcg

Choline89 mg

Caffeine0 mg

Water464 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 25. The excerpt below is the record exactly as published.

Butter Scotch Pudding Soak a thick slice of bread in cold water for 15 min., then squeeze out the water, and crumble the bread. Cook % cup of brown sugar with 1 tblsp. of butter till like candy, add a pint of scalded milk, the bread, and 2 well-beaten egg yolks. Flavor with 1 tsp. vanilla, and a pinch of salt

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