Butterscotch Sauce

Name: Butterscotch Sauce
Ingredients: 4 tablespoons butter; ½ cup white corn syrup; 1½ cups brown sugar (packed); ¾ cup cream or top milk

From The Warrenton cook book, 1951

This serves about 12 people. —Mrs. J. E. BANZET

Presented as published in 1951. 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

2319Calories

4 gProtein

456 gCarbs

107 gFat

Full nutrition (33 nutrients)

Calories2319 kcal

Protein3.9 g

Carbohydrates456 g

Fiber0 g

Sugars446 g

Total Fat107 g

Saturated Fat36 g

Monounsaturated Fat13 g

Polyunsaturated Fat0 g

Cholesterol307 mg

Sodium235 mg

Potassium621 mg

Calcium410 mg

Iron2.4 mg

Magnesium43 mg

Phosphorus124 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K4.2 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate3.3 mcg

Choline7.6 mg

Caffeine0 mg

Water153 g

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 11. The excerpt below is the record exactly as published.

BUTTERSCOTCH SAUCE 4 'T. butter +5 ¢@. white corn syrup 14% c. brown sugar (packed) '% c. cream or top milk M

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