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Butterscotch Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.1841
Energy (kCal)538.8946
Carbohydrates (g)44.7662
Total fats (g)31.8231
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine sugar, flour and salt in top of a double boiler. | 2. Heat milk and slowly stir in flour and sugar. Cook over boiling water until mixture begins to thicken. | 3. Beat egg yolks in small bowl and stir 1 cup of hot mixture into eggs so the eggs do not scramble. | 4. Stir egg mixture to double boiler and add butter. Cook until thick and pour into shell. | 5. Serve with whipped cream if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dark brown sugar 1 cup - - - -
    flour 3 tablespoons 108.4275 23.7385 1.7627 0.4207
    sugar 1 pinch 1.1471 0.2869 0.0 0.0
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    milk 1 cup 148.84 11.6632 7.686 7.9788
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    pie crust 1 baked - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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