Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Coffee | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three pounds coffee a sugar
- half teaspoon cream tartar
- eight drops extract lemon
- two cups sugar
- three cups water
- three tablespoons of vin- egar
- one-fourth inch thick
- butter the size of an egg
Directions
BUTTER SCOTCH,
Three pounds coffee A sugar, £ pound butter, half teaspoon cream tartar, eight drops extract lemon, add as much cold water as will dissolve the sugar, boil without stirring till it will easily break when dropped in cold water, and when done, add the lemon ; have a dripping pan well buttered and pour in one-fourth inch thick, and when partly cold, mark off in squares. If pulled, when partly cold, till very white, it will be like ice cream candy.
BUTTER SCOTCH — NO. 2.—Jf/ss Wilkins.
Two cups sugar, three cups water, three tablespoons of vin- egar, butter the size of an egg, teaspoon vanilla.