Velvet Cake.

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

One cup of yeast, three eggs well beaten, one quart of warm milk, one quart of sifted flour, salt, a large spoonful of butter well beaten; let it rise. Pour into greased muffin rings and bake.