No Eggs
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.
Also printed in: La cuisine creole (1885).
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- One cup of butter
- two cups of sugar
- one cup of sour milk
- one teaspoonful of soda
- a pinch of salt
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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- One cup of butter or a large spoonful of lard, two cups of sugar, one cup of sour milk, one teaspoonful of soda, some grated orange peel or nutmeg;
- flour enough to roll out.
- Roll very thin;
- cut with fancy cutters, and bake in a quick oven.
- If you use lard, add a pinch of salt.
Plating
Cookware for this recipe
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Chef's knife
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Grater
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Vegetable peeler
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Rolling pin