Cheap White Cakes. For Tea

Preparation info

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La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take half a pound of sifted flour, rub into it one ounce of butter, and a quarter of a pound of fine sugar; add one egg, half a teaspoonful of caraway seeds, and as much milk as will make it a paste; roll it out to quarter-of-an-inch in thickness, or thinner; cut it in small round cakes, and bake on tin plates, in a quick oven, ten or twelve minutes.