Butter Scotch Pie
Ingredients
Directions
Bake on a tin sheet three circles of thin pastry, that have been well pricked, the size of a pie plate. When cool put between layers of butter scotch filling. Cover with meringue.
By Norton, Caroline Trask.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
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