Niob and Cheap Jumbles
From La cuisine creole, 1885
Instead of clabber, you can use sweet milk and yeast powder in the flour.
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 62. The excerpt below is the record exactly as published.
NIOB AND OHEAP JUMBLES. NO EGG& One cup of butter, two cups of sugar, one cnp of clabber, a teaspoonf ul of soda stirred into the clabber, a lîttle grated orange or lemon peel, and a good quart of sif ted floup. RoU ît, and eut in rounds with a hole in the middle, and bake in a quick oven. If you wish, sprinkie sugar over them, and stick strips of citron in each cake when you place them in the baking pan. They are quite nice. Instead of clabber, you can use sweet milk and yeast powder in the flour. MARBLB OAKE — ^WHITB PART. Whites of four eggs, one cup of white sugar, half a cup of butter, half a cup of sweet milk, one teaspoonf ul of cream tartar, half a teaspoonf ul of sod
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