Americandessert

Butterscotch Pie

Name: Butterscotch Pie
Cuisine: American
Ingredients: ¥% master recipe for Pastry (page 33); 4 tablespoons cornstarch; 14 teaspoon salt; 3 egg yolks; 2 cups milk; 114 cups brown sugar; 3 tablespoons butter; i teaspoon vanilla extract; i recipe for Meringue

From Royal cook book, 1930

Makes 1 eight-inch pie.

Presented as published in 1930. 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

1523Calories

22 gProtein

276 gCarbs

71 gFat

Full nutrition (34 nutrients)

Calories1523 kcal

Protein22 g

Carbohydrates276 g

Fiber0.6 g

Sugars184 g

Total Fat71 g

Saturated Fat15 g

Monounsaturated Fat13 g

Polyunsaturated Fat6.3 g

Omega-30.1 g

Cholesterol220 mg

Sodium1223 mg

Potassium1060 mg

Calcium761 mg

Iron3.1 mg

Magnesium85 mg

Phosphorus576 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D4.7 mcg

Vitamin C4.2 mg

Vitamin A211 mcg

Vitamin E0.3 mg

Vitamin K2.6 mcg

Vitamin B60.4 mg

Vitamin B122.8 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2.5 mg

Folate45 mcg

Choline92 mg

Caffeine0 mg

Water501 g

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 37. The excerpt below is the record exactly as published.

Butterscotch Pie ¥% master recipe for Pastry (page 33) 4 tablespoons cornstarch 14 teaspoon salt 3 egg yolks 2 cups milk 114 cups brown sugar 3 tablespoons butter i teaspoon vanilla extract i recipe for Meringue

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