Butter-Scotch

Ingredients

• Twenty-four units sugar
• 2 of butter
• ^ cream of tartar
• 3 of water

Method

1. 1

   Put all ingredients in a degchi and let it boil for ten minutes.

2. 2

   To check if done, dip a spoon in cold water, then into the mixture; if it hardens in a minute, it's ready.

3. 3

   Butter a dish, pour the mixture, and mark into squares when nearly cold.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 233. The excerpt below is the record exactly as published.

Butter-Scotch. — Twenty-four units sugar, 2 of butter, ^ cream of tartai', and 3 of watei'. Put in a degchi, and let it boil ten minutes. To see if it is done, dip a spoon in cold water, put it in the degchi, and then back into the cold water ; if done, it will harden in a minute. Rutter a dish, and pour the mixture on it, and, when nearly cold, mark into squares with a sharp knife. 5. Burnt Almonds. — Eight units of No. 3 Shahjehanpur sugar or cli.ini, 4 of milk. Melt over a slow fire, and add 4 units baked almonds, well browned in the oven, stirring with a bamboo twig whisk. Tlie sugar should adhere to the almonds, and get quite dry. (). Caramel. — Place any quantity of sugar in a cojiper degchi, and put over a slow fire, stirring rapidly and evenly. It will first granulate, then get lumpy, then sticky, and finally melt a greyish, muddy colour ; then get clear, and of a light brown, like syrup. Thin is caramel. Half a minute later it will I)e burnt sugar, only 334 The Indian Housekeeper and Cook 335 fit for browning sauces. Place the pan of caramel in another of boiling water to prevent its cooling too rapidly, as it is impossible to heat it again once it hardens. Use it to mask bonbons of all sorts ; or when partially cooled, to make network baskets by stretch- ing it in strings over oiled moulds. The moulds for caramel should always be hot. 7. Candied Orange Flowers.— Two units of the white petals only. Make a syrup of 16 units of sugar and 10 of water. Pour it boiling hot over the flowers, strain ; after half-an-hour boil down till little pearl bubbles begin to rise, pour over again, and strain after five minutes ; add finely-sifted sugar to the flowers until they separate and the syrup dries. Put in the sun for a few hours. 8. Chocolate Creams. — Mix 2 units arrowroot smoothly with 8 of cold water, add 12 of powdered sugar, and boil rapidly from eight to ten minutes, stirring continually. Remove from the fire, and stir till a little cool. Flavour with vanilla or rose. Continue stir- ring till it creams, then roll it into little balls. Melt some choco- late over steam, adding no water ; and when the cream balls are cold, roll them in it one by one, and lay them on a buttered slab to cool. The creams may be varied by dividing the creams into three parts, adding grated cocoanut to one, chopped almonds to another, and pistachios to the third. By decreasing the water slightly and adding a little melted butter, this makes a good icing for cakes. 9. Chocolate Icing. — Fight units sugar, 4 of water ; boil for five minutes, reserving 1 unit water to wet 1 unit cocoatina, which must be added with vanilla essence at the last. Stir continually as it cools till it is thick enough to use. (^Ssc Glace Icing.) 10. Chocolate Nought. — Make some noiigdt (see recipe) M'ith chopped almonds or pistachios, and form into ovals about the size of beans, lo do this quickly, keep the hands wet with cold water ; as they aie turned out, set aside on oiled dishes. Afterwards roll in chocolate glace icing, or chocolate prepared as for chocolate creams. 4.1, ^^1 Toffee may either be made as cream toffee, with the addition of 1 unit of cocoatina to the 10 units of cream, or thus : 8 units »>rown sugar 8 of butter, and 4 of Epps’ cocoa mixed with a little milk. Boil till thick, and pour on an oiled plate. Ice.~Six units pounded sugar, 3 units water, 6 units gidted cocoanut. ^ 1 roceed as for glace icing. Remove the syru]) after one minute s boiling, and stir till cloudy. Mix in the cocoanut quickly, and pour out into an oiled deep dish. Take the 336 The Complete Indian same proportion of suf?ar and water, boil as before, add cochineal, stir till cloudy, and pour over the white ice. When firm, cut into oblongs with a sharp knife. It is well to have a square tin with sloping sides made for this work, as mixtures set in round plates cut to waste. Taper cases may also he used. {See Miscellaneous.) 13. Creani Toffee. — 10 units white sugar and 5 of cream; boil till the bottom of the pan shows distinctly in the stirring. Time depends on the thickness of the cream. Add vanilla, and pour on an oiled tin. AVhen cold, cut into squares. 14. Cream Icing.— Boil 10 units of thick cream and sugar to- gether as for cream toffee. When fairly thick, stir into it a suffi- ciency of finely-powdered white sugar to make the whole to a stiff paste. Add flavouring and colouring if desired. AVhilst still warm, arrange over your cake, using a biscuit-forcer for the purpose. Coffee cream icing only requires the addition of a little essence of coffee whilst the cream and sugar are being boiled. 15. Fondants. — Take any quantity sufficient of loaf sugar, and boil to the blow (see No. 22) ; add essence to taste, and a little rectified spirits of wine. Pour it on to a slab or iron plate. As soon as it is fairly cool, rub it with a knife till it sets, when it should be of the consistence of very thick whipped cream. Fill into small shapes (which are specially made) by putting the fondant mixture into a small jug or a cup with a spout or lip, and warming over the fire ; it must not boil. Tliese are delicious, aud, as their name implies, melt in the mouth directly. If you want to make fancy devices for ornamenting dishes of (lessert, you should get as follows : An oblong box or tray three inches deep. Fill it with arrowroot, dry whisked, to make it light. Also a straight jtiece of wood for smoothing down. ' Have some shapes made !is desired. The original French ones are of plaster-of-Paris, but could be made of other material. With them make impressions in the starch in rows as far as the box or tray will allow of. Fill these imj)ressions hy means of a funnel with the fondant mixture, and sift some of the starch powder over them. Place in the oven till next day. 16. Ginger Rock. — Eight units white sugar, 1 of ground ginger, 2 of butter, 3 of water

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