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Butterscotch
From The white ribbon cook book, 1894
Serves 8
Presented as published in 1894. 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
554Calories
0 gProtein
143 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories554 kcal
Protein0 g
Carbohydrates143 g
Fiber0 g
Sugars143 g
Total Fat11 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol31 mg
Sodium139 mg
Potassium1817 mg
Calcium257 mg
Iron5.9 mg
Magnesium301 mg
Phosphorus41 mg
Zinc0.4 mg
Copper0.6 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate0 mcg
Choline17 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 105. The excerpt below is the record exactly as published.
Butterscotch — Use 3 cupf uls of New Orleans molasses, 2 cupfuls granulated sugar, ^ cupful butter, and a very little water. Cook quickly about 20 minutes. Try a little in cold water, to see when it becomes crisp. Just before taking up add % teaspoonful baking-soda
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