Louisiana Hard-Times Cake

Name: Louisiana Hard-Times Cake
Ingredients: Cream half a pound of butter; one pound of sifted sugar; the beaten yolks of six eggs; sift a pound of flour; two teaspoonfuls of yeast powder; a cup of cold water; two teaspoonfuls of brandy, wine or extract of lemon

From La cuisine creole, 1885

Cover the top of the cake while baking. When done you will have a nice cake, and one that is very inexpensive.

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 63. The excerpt below is the record exactly as published.

LOUISIANA HARD-TIMES CAKE. Cream half a pound of butter, with one pound of sifted sugar. Add to this the beaten yolks of six eggs. Beat this again, and set it by until you beat the whites of the ^gs to a stiflf froth. Sif t a pound of flour, and put into it two teaspoonf uls of yeast powder. Then pour in al- ternately a little flour and beaten eggs until ail is used. Then mix in a cup of cold water and two teaspoonfuls of brandy, wine or extract of lemon

Cook this with the app: pantry check, scaling, and the assistant.