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Butterscotch Pie
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
486Calories
4 gProtein
112 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories486 kcal
Protein3.7 g
Carbohydrates112 g
Fiber0 g
Sugars107 g
Total Fat7 g
Saturated Fat1.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol107 mg
Sodium55 mg
Potassium296 mg
Calcium195 mg
Iron1 mg
Magnesium24 mg
Phosphorus102 mg
Zinc1.1 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline83 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 141. The excerpt below is the record exactly as published.
BUTTERSCOTCH PIE. Mrs. Margaret C. Landon. Part one — One cup brown sugar or one-half cup brown sugar and one-half cup maple syrup, one table- spoon butter and just enough water to dissolve. Cook until thick. Part two — One cup milk, one tablespoon flour, yolks of two eggs. Mix and add part one, then cook. Fill baked crust and add meringue of beaten whites of two eggs
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