Cream Cakes
From La cuisine creole, 1885
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 65. The excerpt below is the record exactly as published.
CBEAM CAKES. Boil a cup of butter with a half pint of water; while it is boiling, stir in two cups of sifted flour ; let it cool, and when cool, add five eggs well beaten, and a quarter of a spoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.