Mais Tac-Tac

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Pint of Louisiana Molasses
  • ½ Pound of Indian Corn (Parched)

Method

Boil one pint of Louisiana Molasses, and, as it comes to the boiling point, throw in about three-quarters of a pound of parched Indian Corn, parched to a blossom; stir well, and then pour into little paper cases, about five or six inches in length, three in width and one and a half in depth. Let these cool before touching. This is another of the peculiar forms of Candies sold by the old Creole servants of New Orleans.