Butterscotch Pie

Name: Butterscotch Pie
Ingredients: 1 cup light brown sugar; 1% teaspoon of flour (rounding); 1 cup of water; yolks of 2 eggs (reserve whites for meringue)

From The housewife's aid, 1950

—Mrs. R. L. Crisp.

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

922Calories

13 gProtein

201 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories922 kcal

Protein13 g

Carbohydrates201 g

Fiber0 g

Sugars195 g

Total Fat9.6 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium205 mg

Potassium413 mg

Calcium231 mg

Iron3.4 mg

Magnesium34 mg

Phosphorus210 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.6 mg

Folate55 mcg

Choline299 mg

Caffeine0 mg

Water316 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 18. The excerpt below is the record exactly as published.

BUTTER SCOTCH PIKE 1 cup light brown sugar 1% teaspoon of flour (rounding) 1 cup of water yolks of 2 eggs (reserve whites for meringue)

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