Butter Scotch
From Durham cook book ..., 1921
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 31. The excerpt below is the record exactly as published.
BUTTER SCOTCH. Three cups granulated sugar, one-half cup water, one- half cup vinegar, (or one-half teaspoonful cream of- tartar) one tablespoonful butter, eight drops extract of lemon
Cook this with the app: pantry check, scaling, and the assistant.