Butterscotch Pie
From The Chapel Hill cook book, 1935
Presented as published in 1935. 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
1520Calories
4 gProtein
382 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories1520 kcal
Protein3.9 g
Carbohydrates382 g
Fiber0.3 g
Sugars321 g
Total Fat22 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol63 mg
Sodium1277 mg
Potassium498 mg
Calcium296 mg
Iron4.3 mg
Magnesium44 mg
Phosphorus57 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate53 mcg
Choline7.7 mg
Caffeine0 mg
Water372 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 30. The excerpt below is the record exactly as published.
BUTTERSCOTCH PIE IV2 cups brown sugar % teaspoon salt IV2 cups water 3 egg yolks 4 tablespoons flour 2 tablespoons butter 4 tablespoons cornstarch 1 teaspoon vanilla
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