Cream Pastilles

Pastilles a la Creme

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pound of Fine White Confectionery Sugar
  • A Tablespoonful of Vinegar
  • A Teaspoonful of Lemon Extract
  • A Teaspoonful of Cream of Tartar
  • 4 Tablespoonfuls of Water


Moisten the sugar with the water and set to boil. Add vinegar and cream of tartar. Let it boil till brittle. Then take from the fire and add the Lemon Extract. Turn quickly on a wet slab or buttered plates. When it begins to cool, pull till very, very white, and then cut into small squares of about a half inch.