Butterscotch Pie
From Quaker recipes, 1954
Meringue: After ingredients are combined continue beating for several minutes (until it holds shape well). Pile lightly on filled pie shell and spread lightly with spatula. Permit to cool slowly.
Presented as published in 1954. 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
1905Calories
44 gProtein
285 gCarbs
68 gFat
Full nutrition (33 nutrients)
Calories1905 kcal
Protein44 g
Carbohydrates285 g
Fiber8.2 g
Sugars235 g
Total Fat68 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium632 mg
Potassium1564 mg
Calcium280 mg
Iron6.2 mg
Magnesium150 mg
Phosphorus615 mg
Zinc2.8 mg
Copper1.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.9 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.2 mg
Folate27 mcg
Choline3.8 mg
Caffeine0 mg
Water127 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 48. The excerpt below is the record exactly as published.
BUTTERSCOTCH PIE ¥%4 cup brown sugar (closely ¥2 cup nut meats (optional) packed) 2 tablespoons flour 14 teaspoon salt 2 tablespoons butter 1 cup scalded milk 12 teaspoon vanilla 3 egg yolks Meringue: : 1 tablespoon water ¥4 teaspoon cream of tartar 6 tablespoons sugar ¥%4 teaspoon vanilla 3 egg whites
Cook this with the app: pantry check, scaling, and the assistant.