vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Butterscotch
From The Toronto Cook Book, 1915
Serves 2
May be flavored with vanilla or lemon if desired.
Presented as published in 1915. 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
839Calories
0 gProtein
216 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories839 kcal
Protein0.3 g
Carbohydrates216 g
Fiber0 g
Sugars213 g
Total Fat11 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium67 mg
Potassium297 mg
Calcium189 mg
Iron1.6 mg
Magnesium21 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.2 mcg
Choline5.1 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 34. The excerpt below is the record exactly as published.
Butterscotch Put two cups brown sugar, a cup water and two tablespoons vinegar on to cook; boil ten minutes, watching that it does not run over; add two tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.