Butterscotch Sauce
From Prestcold cold cookery, 1930
Presented as published in 1930. 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 Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 5. The excerpt below is the record exactly as published.
BUTTERSCOTCH SAUCE 3 tablespoons butter 6 tablespoons syrup 13 cups brown sugar 6 tablespoons cream
Cook this with the app: pantry check, scaling, and the assistant.