Butterscotch Sauce
From Canadian cook book, 1924
Presented as published in 1924. 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
1606Calories
4 gProtein
396 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories1606 kcal
Protein4.2 g
Carbohydrates396 g
Fiber2.9 g
Sugars322 g
Total Fat18 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol47 mg
Sodium636 mg
Potassium528 mg
Calcium430 mg
Iron18 mg
Magnesium47 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate67 mcg
Choline14 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 86. The excerpt below is the record exactly as published.
BUTTERSCOTCH SAUCE. f.g. 2 tb. 13^ tb. 4 drops 1}^ tb. butter. 4 T. cornstarch or 2 T. arrowroot, f.g. salt. 1^2 c. brown sugar. 1 c. boiling water. 1 T. vanilla
Cook this with the app: pantry check, scaling, and the assistant.