Butter Scotch

Ingredients

• 2 cups sugar
• 2 tablespoons water
• piece butter size of an egg

Method

1. 1

   Boil the sugar and water without stirring until it hardens on a spoon.

2. 2

   Pour out on buttered plates to cool.

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 80. The excerpt below is the record exactly as published.

Butter Scotch. — 2 cups sugar, 2 table¬ spoons water, piece butter size of an egg. Boil without stirring until it hardens on a spoon. Pour out on buttered plates to cool. Cream Candy. — 1 pound white sugar, 3 tablespoons vinegar, 1 teaspoon extract lemon, 1 teaspoon cream tartar. Add little water to moisten sugar, boil until brittle. Put in extract, then turn quickly out on buttered plates. When cool, pull until white, and cut in squares. Cream Walnuts. — 2 cups sugar, % cup water. Boil without stirring until it will spin a thread; flavor with extract vanilla. Set off into dish with cold water in ; when at blood heat stir briskly until white and creamy, then knead and work with the hands for several minutes. Have walnuts shelled; make cream into small round cakes with your fingers; press half a walnut on either side, and drop into sifted granu¬ lated sugar. For cream dates, take fresh dates, remove stones, and fill center of dates with this same cream. Drop into sugar. Creamed Nuts. — Mix 1 pound confec¬ tioners’ sugar, white 1 unbeaten egg, 1 tea¬ spoon vanilla, and 2 teaspoons cold water to a stiff paste. Shape in little balls, press be¬ tween halved walnut or other nut meats. Stoned dates and large raisins may be filled with this cream, or it may be mixed with chopped nuts, shaped in bars, and cut in squares. Butter Taffy. — Boil 3 cups brown sugar, A cup molasses, A cup each hot water and vin¬ egar. When it crisps in cold water, add 2 tablespoons butter, 1 teaspoon vanilla, cook 3 minutes, cool on buttered pans. Hickory Nut Candy. — 1 cup hickory nuts (meats), 2 cups sugar, A cup water. Boil sugar and water, without stirring, until thick enough to spin a thread; flavor with extract lemon or vanilla. Set off into cold water; stir quickly until white; then stir in nuts; turn into flat tin; when cold cut into small squares. Candied Popcorn. — Put into an iron kettle 1 tablespoon butter, 3 tablespoons water

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