Sponge Biscuit without Yeast, Made with Cream

Ingredients

• half a pint of thick cream
• four eggs
• a little salt
• soda
• flour

Method

1. 1

   Mix the cream, eggs, salt, soda, and flour enough to make a stiff batter; if too stiff to drop nicely, thin it with a cup of sweet milk.

2. 2

   Drop on tins and bake in a quick oven.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 53. The excerpt below is the record exactly as published.

a little sait, a nice batter ; beat the flour, lard and water very briskly until it is light. Take down your biscuit board and sift on it the other pint of flour, make a hole in the flour, and pour in your batter, gently stirring it until it is a soft dough; keep it as soft as possible, roll it out, eut it with the biscuit cutter, and bake quickly. Thèse biscuits never hâve that screwed or drawn-up look that most biscuits made with yeast powder hâve. SPONGB BISCUIT WJTH YEAST. Stir half a teacup of melted butter, a teaspoonf ul of sait and a cup of good yeast, into a pint of lukewarin water; then add flour to make a stilBf batter. Set this to rise ; when light drop this mixture on to flat buttered tins ; drop them several inches apart so as to leave room for them to rise, Let them stay in a warm place fif teep minutes, before being put in the oven to bake. Bake them quickly to a light brown color ; they will take about six or eight hours to lighten, though the time dépends always on the yeast, and the coldness or warmth of the weather. 130 LA CUISINE CREOLE. SPONGE BISCUIT WIÏHOUT YEASï, MADE WITH CBBAM. Mix half a pint of thick cream, four eggs, a little sait, soda^ and flour

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