Butterscotch Filling
From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963
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
1999Calories
26 gProtein
191 gCarbs
152 gFat
Full nutrition (33 nutrients)
Calories1999 kcal
Protein26 g
Carbohydrates191 g
Fiber11 g
Sugars152 g
Total Fat152 g
Saturated Fat40 g
Monounsaturated Fat49 g
Polyunsaturated Fat28 g
Cholesterol63 mg
Sodium391 mg
Potassium1152 mg
Calcium423 mg
Iron5.1 mg
Magnesium203 mg
Phosphorus669 mg
Zinc7.5 mg
Copper1.4 mg
Manganese5.2 mg
Vitamin D5.1 mcg
Vitamin C21 mg
Vitamin A71 mcg
Vitamin E1.6 mg
Vitamin K5.4 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.8 mg
Folate18 mcg
Choline40 mg
Caffeine0 mg
Water124 g
As published
This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 11. The excerpt below is the record exactly as published.
BUTTERSCOTCH FILLING Combine 1/2 cup sugar and 1 tablespoon cornstarch in 2 quart saucepan. Stir in 1/2 cup evaporated milk, 1/3 cup butterscotch pieces and 1 beaten egg yolk. Cook over medium heat, stirring constantly until thick. Add 2 tablespoons butter, 1 cup shredded coconut and 1 cup chopped pecans
Cook this with the app: pantry check, scaling, and the assistant.