Kisses or Sugar Drops
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 97. The excerpt below is the record exactly as published.
KISSES^ OR SUGAR DROPS. Eub to a cream half a cup of butter, with one cup of sugar. Add three well-beaten eggs, half a pound of sifted flour, and half a grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.