Teacup Cake without Eggs

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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One cup of butter, two cups of sugar, one cup of sour cream, or thick milk, a teaspoonful of saleratus dissolved in hot water, a gill of brandy, half a grated nutmeg, a teaspoonful of essence of lemon, or the yellow rind of a grated lemon; stir in flour until the batter is as thick as pound cake, and bake an inch deep in a buttered basin.