Butter-Scotch

Original Recipe

Three cupfuls of white sugar, half a cupful of water, half a cupful of vinegar, or half a teaspoonful of cream of tartar, a tablespoonful of butter and eight drops of extract of lemon. Boil without stirring till it will snap and break. Just before taking from the fire, add a quarter of a teaspoonful of soda; pour into well-buttered biscuit tins, a quarter of an inch thick. Mark off into inch squares when partly cold.

Ingredients

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  • 3 cupfuls of white sugar
  • 1 cupful of water
  • 1 cupful of vinegar
  • 1 teaspoonful of cream of tartar
  • 1 tablespoonful of butter and eight drops of extract of lemon
  • 1 quarter of a teaspoonful of soda
  • 1 quarter of an inch thick

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Instructions

  1. 1

    Three cupfuls of white sugar, half a cupful of water, half a cupful of vinegar, or half a teaspoonful of cream of tartar, a tablespoonful of butter and eight drops of extract of lemon.

  2. 2

    Boil _without stirring_ till it will snap and break.

  3. 3

    Just before taking from the fire, add a quarter of a teaspoonful of soda; pour into well-buttered biscuit tins, a quarter of an inch thick.

  4. 4

    Mark off into inch squares when partly cold.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)