Butterscotch
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
1770Calories
0 gProtein
471 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1770 kcal
Protein0 g
Carbohydrates471 g
Fiber0 g
Sugars471 g
Total Fat4.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol7.9 mg
Sodium221 mg
Potassium8.2 mg
Calcium48 mg
Iron0.1 mg
Magnesium4.2 mg
Phosphorus0.6 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water81 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 116. The excerpt below is the record exactly as published.
Butterscotch Ingredients : 1 c. sugar i c. Karo sirup 1-4 tbsp. butter
Cook this with the app: pantry check, scaling, and the assistant.