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Butterscotch Filling

Name: Butterscotch Filling
Yield: 2 servings
Ingredients: 2 egg yolks; % teaspoonful vanilla; 3 tablespoonfuls flour; 1 cupful brown sugar; 2 tablespoonfuls cold water; 2 tablespoonfuls butter; 2 cupfuls boiling water

From The farm cook & rule book, 1923

Serves 2

Presented as published in 1923. 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

806Calories

13 gProtein

156 gCarbs

27 gFat

Full nutrition (33 nutrients)

Calories806 kcal

Protein13 g

Carbohydrates156 g

Fiber2.6 g

Sugars107 g

Total Fat27 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol31 mg

Sodium570 mg

Potassium230 mg

Calcium247 mg

Iron17 mg

Magnesium28 mg

Phosphorus53 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E2.8 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.9 mg

Folate84 mcg

Choline8.7 mg

Caffeine0 mg

Water239 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 72. The excerpt below is the record exactly as published.

Butterscotch Filling 2 egg yolks % teaspoonful vanilla 3 tablespoonfuls flour 1 cupful brown sugar 2 tablespoonfuls cold water 2 tablespoonfuls butter 2 cupfuls boiling water

Cook this with the app: pantry check, scaling, and the assistant.