Butterscotch Tarts

Name: Butterscotch Tarts
Ingredients: 1 cup brown sugar; 3 tablespoons flour; 2 cups milk; 1 teaspoon vanilla; 2 tablespoons butter; 3 eggs

From The Wilson cook book, 1941

Presented as published in 1941. 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

1442Calories

38 gProtein

258 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories1442 kcal

Protein38 g

Carbohydrates258 g

Fiber0 g

Sugars238 g

Total Fat52 g

Saturated Fat14 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol679 mg

Sodium463 mg

Potassium1275 mg

Calcium875 mg

Iron5.5 mg

Magnesium103 mg

Phosphorus829 mg

Zinc4.2 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D7.7 mcg

Vitamin C0 mg

Vitamin A396 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.7 mg

Vitamin B124 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)2.5 mg

Folate110 mcg

Choline533 mg

Caffeine0 mg

Water556 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 27. The excerpt below is the record exactly as published.

Butterscotch Tarts 1 cup brown sugar 3 tablespoons flour 2 cups milk 1 teaspoon vanilla 2 tablespoons butter 3 eggs

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