Butter Scotch Pie
From Carolina cookery from Quaker kitchens, 1924
The pastry may be made as follows: 1.5 cups flour, 4 tbs. lard or snowdrift, 0.5 tsp. salt, cold water.
Presented as published in 1924. 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 Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 31. The excerpt below is the record exactly as published.
BUTTER SCOTCH PIE 1 cup brown sugar 3 tbs. flour 2% tbs. butter 1 egg yolk 14% cups milk
Cook this with the app: pantry check, scaling, and the assistant.