Preparation info

    • Difficulty

      Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • ½ Pound of Flour
  • 5 Ounces of Suet
  • A Pint

Method

Cut away all the fibers from the suet, and then mince very fine. Add the flour and salt to it, and mix well together, and gradually add sufficient water to make a dough. Roll it out about half an inch in thickness on a baking board, and then spread over thinly with minced fresh fruits, mingled, or with fruit jam or preserves, singly or mingled. Roll it up, and put in a cloth, leaving room for i