I’m currently reading a reproduction of “La Cuisine Creole,” by Lacadio Hearn published in 1885. I find the recipes fascinating and a great insight into that time period. It also had this little “gem” in the first chapter:
I’m currently reading a reproduction of “La Cuisine Creole,” by Lacadio Hearn published in 1885. I find the recipes fascinating and a great insight into that time period. It also had this little “gem” in the first chapter:
