Butter Scotch

Ingredients

• Five tablespoonfuls molasses
• four tablespoonfuls sugar
• four tablespoonfuls of water
• two tablespoonfuls butter

Method

1. 1

   Boil until brittle in cold water, add a pinch of soda before removing from heat, then pour onto buttered plates.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 143. The excerpt below is the record exactly as published.

BUTTER SCOTCH. Take one pound of sugar and one pint of water ; dis- solve, and boil. When done, add one teaspoonful of butter, and enough lemon juice and the oil of lemon to flavor. CREAM ; CANDY. To make cream candy, take two pounds of light brown sugar, one teacup of water, two tablespoonfuls of butter, one of vinegar, and two of flavoring extract. Dissolve the sugar in the water, but do not stir it. Set it on to boil, let it boil briskly for twenty minutes, then try by dropping a spoonful in a glass of cold water. If cooked enough to pull, butter some dishes and pour it into them; when cool enough to handle, pull it until it becomes as white as cream. ANOTHER CREAM CANDY. Three cups of sugar, half a cup of vinegar, and one- third of a cup of water. Boil together until it is thick and will harden when dropped into a cup of water. Butter some dishes, and just before fllling them, add to the candy some flavoring essence; if you put this in earlier it will boil out. Pour the candy on the buttered dishes, and when a little cool prepare to pull it until it is white and light, which it will be if made by these directions. CHOCOLATE CREAMS. To make chocolate creams : For the insides, mix to- gether two cups of sugar, one cup of water, and one and a half tablespoons of arrowroot. Let them boil from five to eight minutes, stirring constantly. After removing from the fire, stir the mixture until it comes to a cream. When nearly smooth add one teaspoonful of extract of vanilla and form the cream into balls. For the out- sides, melt half a pound of sweet chocolate, without adding any water, and roll the cream balls in it while* it is warm. CREAM CANDY. One pound loaf sugar, one cupful of water, one-half teaspoonful of cream of tartar, two teaspoorfuls of The Complete Cook Book. S99 vanilla, two teaspoonfuls of vinegar, butter size of an egg; boil until it hardens when dropped in cold water. When cool pull as you would other candy. EASPBEERY DEOPS. Use raspberry juice instead of water to moisten the sugar; put in a pan and heat; do not let it boil; then put in a very little more sugar, and let it warm with the rest a moment; then drop it upon buttered paper; while heating stir constantly. Drops of this kind may be made from all kinds of berries. BUTTER SCOTCH. Five tablespoonfuls molasses, four tablespoonfuls sugar, four tablespoonfuls of water, two tablespoonfuls butter

Cook this with the app: pantry check, scaling, and the assistant.