Butterscotch Pie
From Cook book (Methodist church, Garland NC, 1950), 1950
Presented as published in 1950. 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
1096Calories
13 gProtein
239 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories1096 kcal
Protein13 g
Carbohydrates239 g
Fiber0 g
Sugars225 g
Total Fat35 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol92 mg
Sodium157 mg
Potassium685 mg
Calcium489 mg
Iron2.5 mg
Magnesium53 mg
Phosphorus277 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate27 mcg
Choline48 mg
Caffeine0 mg
Water233 g
As published
This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 13. The excerpt below is the record exactly as published.
BUTTERSCOTCH PIE 1 cup brown sugar 1 egg yolk 2 tablespoons butter 1 egg white, well beaten 2 generous tablespoons flour 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.