Another Recipe
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- two cupfuls of butter
- one cupful of sugar
- two tablespoonfuls of ginger
- one teaspoonful of soda
- an ounce of cinnamon
- one and a half pounds of flour--or enough
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take two cupfuls of butter, the same quantity of molasses, one cupful of sugar, two tablespoonfuls of ginger, four of cream, one teaspoonful of soda, one-half an ounce of cinnamon, and about one and a half pounds of flour--or enough to make a stiff dough.
- Roll, cut, and bake in a moderate oven.
Plating
Cookware for this recipe
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Chef's knife