Mrs. Hatboy is at it again, while I am just being a lazy ass. Enjoy this delightful apple sauce.
Mrs. Hindle has been cooking but not writing these last few weeks. Mrs. Hindle has also been cross-stitching, preparing a podcast and applying for jobs. Tidying up should also be happening, but isn’t. Let’s see if I can at least do something about the receipt backlog.
What to bring along when invited to a waffle brunch? I turned to what has become something of a trusted source of tasty recipes, The Picayune’s Creole Cook Book. I’m using the second edition published in 1901.
Waffle toppings isn’t something that historical cookbooks tend to cover, but people used to eat puddings and pour a variety of tasty sauces on those, so luckily the Picayune had a section just for pudding sauces. Presumably puddings came into turn-of-the-century Creole cuisine from an Anglo-Saxon direction. English puddings were traditionally boiled, but in the Picayune the puddings seem to be baked in the oven. Unlike in…
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