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Butterscotch Almond Sauce
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
No method was recorded for this recipe.
Nutrition per serving
82Calories
3 gProtein
3 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories82 kcal
Protein3 g
Carbohydrates3.1 g
Fiber1.8 g
Sugars0.6 g
Total Fat7.1 g
Saturated Fat0.5 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol0 mg
Sodium0.1 mg
Potassium104 mg
Calcium38 mg
Iron0.5 mg
Magnesium38 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate6.2 mcg
Choline7.4 mg
Caffeine0 mg
Water0.6 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 251. The excerpt below is the record exactly as published.
BUTTERSCOTCH ALMOND SAUCE Add toasted almonds to Butterscotch Sauce I or II.
Cook this with the app: pantry check, scaling, and the assistant.