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Butterscotch Pie

Name: Butterscotch Pie
Yield: 5 servings
Cuisine: American
Ingredients: Cream together 2 beaten egg yolks; 1 cup brown sugar; a tablespoon of flour; add to a pt. of milk; the 2 beaten whites

From The Cook County cook book, 1912

Serves 5

Recipe by Mrs. A. E. Hamilton, 508 S. 4th Ave., Maywood, 111.

Presented as published in 1912. 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

368Calories

12 gProtein

54 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories368 kcal

Protein12 g

Carbohydrates54 g

Fiber0 g

Sugars52 g

Total Fat12 g

Saturated Fat3.6 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol23 mg

Sodium86 mg

Potassium353 mg

Calcium277 mg

Iron0.4 mg

Magnesium28 mg

Phosphorus200 mg

Zinc0.8 mg

Copper0 mg

Manganese0 mg

Vitamin D1.9 mcg

Vitamin C0 mg

Vitamin A62 mcg

Vitamin E1.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.4 mg

Folate2.9 mcg

Choline36 mg

Caffeine0 mg

Water200 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 354. The excerpt below is the record exactly as published.

BUTTERSCOTCH PIE.— Cream together 2 beaten egg yolk?. 1 cup brown sugar and a tablespoon of flour; add to a pt. of milk brought to a boil in a double boiler; cook till thick, stirring occa- sionally. Put into a baked crust and cover the top Vv-ith the 2 beaten whites

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