Ingredients:
- One quart of flour,
- One teaspoonful of salt,
- One tablespoonful of sugar,
- One heaping tablespoon of lard and butter mixed with one-third of a cake yeast (fresh yeast),
- Three eggs, well beaten
Directions:
- Make the dough with warm water in winter and cold water in summer. It should be the consistency of light bread dough, or rather, softer.
- Let it rise for four to five hours.
- Touch lightly, and turn into a buttered cake mold.
- Bake without a second kneading for forty minutes, and should then soak well.
— Lauderdale, Virginia
Source — Cooking in Old Creole Days
Published by Marlie Giardina
June 1, 2018
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