Ring Jumeles
From La cuisine creole, 1885
The dough must be kept very soft, or if not wanted in rings, put in more flour, and cut the cakes out with a cutter.
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.
RING JUMELES. One pound of butter, one pound of sugar, four eggs, ore and a quarter pounds of flour
Cook this with the app: pantry check, scaling, and the assistant.