Petit Brule
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 98. The excerpt below is the record exactly as published.
PETIT BRULE. Take an ordinary-sized, thick-skinned orange; eut through the peel entirely around the orange like the lîne of the equator, then force oflf the peel by passing the handle of a spoon between it and the pulp. Into the cup thus formed put two lumps of sugar and some cin- namon, and fill with fine French brandy ( cognac
Cook this with the app: pantry check, scaling, and the assistant.