Butterscotch Parfait

Name: Butterscotch Parfait
Ingredients: 13^ c. brown sugar; 2 tb. butter; }/2 c. boiling water; 3 eggs; 1 T. vanilla; 13^ c. cream, whipped; }4 c. chopped nuts

From Canadian cook book, 1924

Presented as published in 1924. 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

3008Calories

36 gProtein

367 gCarbs

180 gFat

Full nutrition (34 nutrients)

Calories3008 kcal

Protein36 g

Carbohydrates367 g

Fiber5.8 g

Sugars324 g

Total Fat180 g

Saturated Fat78 g

Monounsaturated Fat43 g

Polyunsaturated Fat7.5 g

Omega-30.1 g

Cholesterol983 mg

Sodium651 mg

Potassium1306 mg

Calcium750 mg

Iron14 mg

Magnesium174 mg

Phosphorus705 mg

Zinc4.1 mg

Copper0.6 mg

Manganese1.1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E11 mg

Vitamin K8.9 mcg

Vitamin B60.6 mg

Vitamin B121.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)4 mg

Folate121 mcg

Choline470 mg

Caffeine0 mg

Water432 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 100. The excerpt below is the record exactly as published.

BUTTERSCOTCH PARFAIT 13^ c. brown sugar. 2 tb. butter. }/2 c. boiling water. 3 eggs. 1 T. vanilla. 13^ c. cream, whipped. }4 c. chopped nuts

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