Butter Scotch
From Delicate dishes, 1896
Presented as published in 1896. 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 Delicate dishes (1896), page 51. The excerpt below is the record exactly as published.
e of butter as large as an English walnut and i^ cake chocolate cut fine. Boil 20 minutes, add i teaspoonful of vanilla; stir in a cool place until stiff; put into buttered pans an inch thick and cut into squares. Miss Evadnah Williams. PEANUT CANDY. Melt 2 cups sugar, stirring constantly; add i cup chopped peanuts ; pour into shallow pans to cool and cut in squares or long pieces. Miss Louise Gregg. BUTTER SCOTCH. Boil I cup sugar, 5/2 of water, 3 tablespoonfuls of vinegar
Cook this with the app: pantry check, scaling, and the assistant.