Butter Scotch
From Temperance cook book, 1887
Serves 12
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 118. The excerpt below is the record exactly as published.
BUTTER SCOTCH. Three pounds A coffee sugar, a quarter of a pound of butter, half a teaspoon of cream-tartar, and the same of extract of lemon
Cook this with the app: pantry check, scaling, and the assistant.