Cream Cakes

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Boil a cup of butter with a half pint of water; while it is boiling, stir in two cups of sifted flour; let it cool, and when cool, add five eggs well beaten, and a quarter of a spoonful of soda dry. Drop this mixture with a teaspoon on tins and bake in a quick oven.