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Butter Scotch
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Miss Ellen Brewer
Presented as published in 1907. 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
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 130. The excerpt below is the record exactly as published.
BUTTER SCOTCH. Two cups coffee sugar, one-half of water, one table- spoon of molasses, butter size of an egg added when candy is nearly done. BUTTER SCOTCH. Miss Ellen Brewer. Three tablespoons sugar, two of water, one of but- ter, two of molasses. Boil until it hairs, do not stir. BUTTER SCOTCH. One cup New Orleans molasses, one of sugar brown or granulated, half cup butter added when nearly done. Boil until it snaps when put in cold water. Pour into buttered tins. When cool, make into squares. CHOCOLATE CARAMELS. Mrs. H. B. Smith. Four cups granulated sugar, one of cold water, three tablespoons glucose. Boil until brittle, then add half cake chocolate (melted), one cup cream. Boil again until brittle. Flavor. Mark when partly cool. 272 CONFECTIONERY CHOCOLATE CARAMELS. Mrs. J. W. Wonder. Six pounds sugar, one-half ounce cream of tartar, one-half ounce parifme, four ounces Baker's choco- late. Boil to soft ball. When cool mark and cut in squares. CREAM CANDY. Mrs. Eva White, Moline. Two cups of white sugar, one-half cup of water, four tablespoons vinegar, teaspoon of butter.
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