Biscuit Cream in Moulds

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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One quart of firm clabber and one quart of sweet cream, make it very sweet with white sugar; flavor with vanilla bean boiled in half a cup of sweet milk. Churn all together ten minutes, then freeze in moulds, or in any ordinary freezer.