Ring Jumbles

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

One pound of butter, one pound of sugar, four eggs, one and a quarter pounds of flour, or enough to make a soft dough. Line a pan with buttered paper, form the dough into rings. Bake quickly and sift sugar over them.

The dough must be kept very soft, or if not wanted in rings, put in more flour, and cut the cakes out with a cutter.