Butter Scotch Pie

Name: Butter Scotch Pie
Ingredients: Yolks of 3 eggs; 2 tablespoonsful of flour; 2 cups milk; 1 cup brown sugar; butter size of an egg

From Trinity cook book, 1925

—MISS MARY COOPER.

Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 22. The excerpt below is the record exactly as published.

BUTTER SCOTCH PIE Yolks of 3 eggs beaten light with 2 tablespoonsful of flour, 2 cups milk, 1 cup brown sugar, butter size of an egg

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