Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ½ Cupful of Butter
  • Cupfuls of Sugar
  • A Cupful of Milk
  • 3 Cupfuls of Flour
  • 2 Teaspoonfuls of Baking Powder
  • The Whites of Six Eggs


Beat the butter to a cream; then add the well-beaten sugar and beat well; add the yolks of the eggs and beat till very light. Then add the milk and mix carefully. Now sift the flour and baking powder to gether, and add gradually to the mixture. Turn into a buttered pan and bake in a moderate oven for forty-five minutes.