Butterscotch Sauce

Name: Butterscotch Sauce
Ingredients: 4 oz. granulated sugar; + pint boiling water; | oz. margarine; I-14 tablespoons Cakeoma; + pint milk

From The new Cakeoma recipe book, 1950

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

960Calories

12 gProtein

162 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories960 kcal

Protein12 g

Carbohydrates162 g

Fiber2.6 g

Sugars125 g

Total Fat32 g

Saturated Fat8.7 g

Monounsaturated Fat12 g

Polyunsaturated Fat8.3 g

Omega-30 g

Cholesterol29 mg

Sodium639 mg

Potassium436 mg

Calcium453 mg

Iron16 mg

Magnesium44 mg

Phosphorus281 mg

Zinc1.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A310 mcg

Vitamin E4.5 mg

Vitamin K26 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4.2 mg

Folate64 mcg

Choline53 mg

Caffeine0 mg

Water412 g

As published

This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 16. The excerpt below is the record exactly as published.

BUTTERSCOTCH SAUCE 4 oz. granulated sugar + pint boiling water | oz. margarine I-14 tablespoons Cakeoma + pint milk

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