Sponge Biscuit without Yeast, Made with Cream

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Mix half a pint of thick cream, four eggs, a little salt, soda, and flour enough to make a stiff batter; if too stiff to drop nicely, thin it with a cup of sweet milk. Drop on tins like the recipe. Bake in a quick oven.