Butter scotch pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 6 | tablespoons | Flour |
| ¾ | cup | Brown sugar |
| ½ | teaspoon | Salt |
| 2 | Eggs | |
| 2 | cups | Milk |
| 3 | tablespoons | Caramel syrup |
| ½ | cup | Sugar |
| ⅓ | cup | Boiling water |
Directions
CARAMEL SYRUP
Date: Sun, 05 May 1996 23:57:59 -0400 From: Walt Gray <waltgray@...>
Cream Butter and add flour gradually. Then add sugar mixed with egg slightly beaten and salt. Scald milk with three ts caramel syrup and add gradually to mixture. Cook fifteen minutes in a double boiler, stirring constantly until mixture thickens, and afterwards occasionally.
CARAMEL SYRUP: Caramalize ½ c sugar, add ⅓ c boiling water, And let boil until a thick syrup is formed. Place in a precooked pie shell. Cool.
Fannie Farmer Boston Cooking School Cookbook Copywrite 1896 MM-RECIPES@...
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From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .
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