Butterscotch Pie

Name: Butterscotch Pie
Ingredients: Scald I c. milk; 4 tb. powdered sugar; r tsp. lemon juice; mix flour and salt with rest of cold milk; then add the 2 egg yolks

From The practical cookbook, 1917

Presented as published in 1917. 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

476Calories

22 gProtein

57 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories476 kcal

Protein22 g

Carbohydrates57 g

Fiber0 g

Sugars45 g

Total Fat18 g

Saturated Fat7.7 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol401 mg

Sodium236 mg

Potassium527 mg

Calcium359 mg

Iron2.7 mg

Magnesium45 mg

Phosphorus461 mg

Zinc2.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4.3 mcg

Vitamin C0.5 mg

Vitamin A238 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B122.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.4 mg

Folate72 mcg

Choline337 mg

Caffeine0 mg

Water294 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 51. The excerpt below is the record exactly as published.

Butterscotch pie." Additional ingredients : 4 tb. powdered sugar, r tsp. lemon juice. Use brown sugar for the filling. Scald I c. milk ; mix flour and salt with rest of cold milk, pour on the hot milk, return to double boiler, and cook till smooth and thick, stirring constantly. Melt butter, add sugar, and cook till mixture bubbles. Stir into the cornstarch mixture, then add the 2 egg yolks

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