Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- 1 tablespoon mustard
- 1 teaspoon salt
- 1 cup brown sugar
- 1 cup molasses
- 2 tablespoons vinegar put in when nearly done
- 1 tai
- 1 egg
- 1 dessert spoon vinegar
- vinegar
Directions
1 tablespoon mustard, 1 tai:)lespoon sugar. 1 teaspoon salt, % cup vinegar, 1 egg; let come to a boil stirring constantly.
Mrs. D wight Cowan.
CONFECTIONERY. 255
CONFECTIONERY
Miss Frances Allen
BUTTER SCOTCH NO. I.
1 cup brown sugar, Y2 cup water, 1 dessert spoon vinegar, piece of butter size of a walnut ; boil about twenty minutes ; iiavor ii" de- sired. Mrs. E. E. Allen. BUTTER SCOTCH NO. II.
1 cup molasses (golden syrup is best,) V^ cup sugar, butter size of hickorynut, 2 tablespoons vinegar put in when nearly done; add nuts to suit, % cup or more.