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Some traditional southern recipes. The source of these recipes is the Kentucky Receipt Book, published in 1903. The author is Mary Harris Frazer. It would have been familiar to the early residents of Old Louisville |
Butterscotch.
Butter Scotch.
Take 1 pound of brown sugar, 1 pint of water. Dissolve it thoroughly and put in saucepan to boil; when done add 1 teaspoon of butter: flavor with lemon juice and the oil of lemon. Pour on marble slab, when cold cut into squares.
Butter Scotch.
Two cups of granulated sugar, 2-3 cup of water, piece of butter size of an egg. Boil without stirring until it will harden in water; then pour on buttered plates to cool. If preferred, a very little cream of tartar may be added to this. When it begins boiling and when partially cold , it may be pulled. Add flavoring.
Butter Scotch.
Two cups of brown sugar, ½ cup butter, 2 tablespoons vinegar When done put in buttered pans, before it cools, mark into squares.
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