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The Kitchen

These recipes that we have gathered here were popular throughout the British Isles many years ago. It seems fitting that we should revive them and share them here with you. Many of these recipes have been handed down by word of mouth for centuries. We have taken pains to present them to you as they might have been passed from Mother to Daughter and from neighbour to neighbour. We do hope you enjoy them. If you have any favourites of your own, or variations on what we have presented, please let us know. We would love to add your favourites to our growing list.

Kitchen Navigation
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Butterscotch
A very old Edinburgh Recipie

1 lb. Brown Sugar
¼ Ground Ginger or Lemon
4 oz. Butter

Place the pound of Brown Sugar in an enameled sauce pan and let it dissolve on the range. Beat 4 ounces of butter to a cream, add it to the sugar when dissolved, and stir over the fire until it has boiled sufficiently to harden when dropped into cold water. Add a quarter ounce of powdered ginger dissolved in a little water or a little essence of lemon. bear with a fork quickly for a few minutes. Pour onto a buttered slab or dish and when sufficiently cool, mark into squares. When cold, a slight tap will break them off into squares

Ancient Measurements

4 Gills = 1 Mutchkin

2 Mutchkins = 1 Choppin

2 Choppins = 1 Pint

2 Pints = 1 Quart

4 Quarts = 1 Gallon

8 Gallons = 1 Barrel

Send comments or suggestions to: Marita Beth
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Bannockburn Bridge