Butterscotch Filling
From Cook book (Relief Society, Houston, 1963), 1963
Spread to within 1/2 inch of edge and sprinkle with nuts.
Presented as published in 1963. 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
1408Calories
22 gProtein
253 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories1408 kcal
Protein22 g
Carbohydrates253 g
Fiber8.9 g
Sugars223 g
Total Fat62 g
Saturated Fat5 g
Monounsaturated Fat23 g
Polyunsaturated Fat8.9 g
Omega-30 g
Cholesterol78 mg
Sodium112 mg
Potassium1038 mg
Calcium533 mg
Iron5.3 mg
Magnesium234 mg
Phosphorus502 mg
Zinc3 mg
Copper0.9 mg
Manganese1.9 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E18 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.3 mg
Folate65 mcg
Choline64 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 6. The excerpt below is the record exactly as published.
Butterscotch Filling Never-Fail Frosting No- Cook Prosting White Fudge Marshmallow Fudge Glady’s Patience Marshmallow Fudge Butter Mints Divinity Peanut Brittle Rich Pralines Mexican Pralines Nougat Popcorn Balls Ice Cream Chocolate Fudge Fudge Covered Dates Maple Fudge Chop Suey Brittle Divinity Fudge Mints Austerity Fudge 7- Minute Fudge Carmels SAUCES Yams and Apple Sauce Chocolate Fudge Sauce Butterscotch Sauce Foamy Sauce I Raspberry Sauce Barbecue Sauce- Texas Style Barbecue Sauce for Pork Roast Spaghetti Sauce BUTTERSCOTCH FILLING Armorel V. Wells 1 cup brown sugar 2 Tbsp. butter 2 1/2 Tbsp. flour 1 tsp. vanilla 1/2 cup milk 1/2 cup chopped nuts 2 egg yolks slightly beaten
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