Butterscotch Sauce

Name: Butterscotch Sauce
Ingredients: 142 cups brown sugar; Ys cup cream; 44 cup light corn syrup; ¥s cup milk; 4 tablespoons butter

From Quaker recipes, 1954

Presented as published in 1954. 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

1923Calories

5 gProtein

394 gCarbs

88 gFat

Full nutrition (34 nutrients)

Calories1923 kcal

Protein4.8 g

Carbohydrates394 g

Fiber0 g

Sugars386 g

Total Fat88 g

Saturated Fat25 g

Monounsaturated Fat9 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol254 mg

Sodium196 mg

Potassium655 mg

Calcium439 mg

Iron2.4 mg

Magnesium46 mg

Phosphorus152 mg

Zinc1 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0.6 mcg

Vitamin C0 mg

Vitamin A19 mcg

Vitamin E0 mg

Vitamin K2.8 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate3.3 mcg

Choline18 mg

Caffeine0 mg

Water154 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 36. The excerpt below is the record exactly as published.

BUTTERSCOTCH SAUCE 142 cups brown sugar Ys cup cream 44 cup light corn syrup ¥s cup milk 4 tablespoons butter

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