Butterscotch Pie
From Foods, their selection and preparation, 1935
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 297. The excerpt below is the record exactly as published.
Butterscotch Pie. Use brown sugar in place of the white sugar called for in the thickened portion of the basic recipe for cream pie, and add at least 2 tablespoons but¬ ter or margarine
Cook this with the app: pantry check, scaling, and the assistant.