Stuffed Tomatoes

 

Ingredients

• 4 Large Tomatoes
• Parsley
• Onions
• Salt and Pepper
• 1 teaspoon of butter
• 3 tablespoons of corn
• 
  3 tablespoons of breadcrumbs

Directions

1. Take 4 large tomatoes cut top off and use the inside, chopped fine with parsley, onions, salt and pepper.
2. Mix with this, 1 teaspoonful of butter, 3 tablespoonsful of corn, 3 tablespoonsful of bread crumbs.
3. Then replace in tomato skins and bake.

Source — New Orleans Cookbook
Prepared by Hunter Clayton
Louisiana Anthology
April 16, 2024

Simple Tomato Soup

 

Ingredients

• One pint of tomatoes
• One pint of water
• Bayleaf
• 1/4 Teaspoon of celeary seed
• 2 Table spoons of butter and flout

Directions

1. Add to 1 pint of tomatoes, 1 pint of water, a bay leaf, 1/4 teaspoon of celery seed
2. Rub together 2 tablespoons of butter and 2 of flour, stir in the first mixture and cook for 5 minutes, strain, reheat and serve.

Source — New Orleans Cookbook
Prepared by Hunter Clayton
Louisiana Anthology
April 16, 2024

Candied Bacon

Ingredients

• Your choice of bacon
• Brown sugar or brown coconut sugar
• Tony Chacheres

Directions

1. Twist the bacon.
2. Sprinkle on some brown sugar and Tony’s.
3. Flip it over and sprinkle on more seasoning.
4. Bake it in the oven at 360 for 25 minutes.
5. After 15 minutes pull it out and flip the bacon, then stick it back in.

Source — Creole Cookery Book
Prepared by Alana McGee
Louisiana Anthology
July 16, 2019

Strawberry Cream

Ingredients

• 1 pint of milk
• Strawberries
• Spoonful of flour

Directions

1. Boil 1 pint of milk, well sweetened and moisten.
2. Add in a spoonful of flour to the hot milk.
3. Stir with a wooden spoon.
4. Crush up some strawberries and drain the juice in a cup.
5. Pour the juice of the crushed strawberries till the cream becomes a pretty color.
6. Strain the whole through a sieve.

Source — Creole Cookery Book
Prepared by Alana McGee
Louisiana Anthology
July 16, 2019

Cumberland Cake

Ingredients

• 1 1/2 lbs of flour.
• 1 lb of sugar
• 12 ounces of butter
• 10 eggs
• 1 glass of orange or lemon brandy
• A few cloves, mace, or nutmeg

Directions

1. Mix the flour and sugar together.
2. Melt the butter in a microwave for around 30 seconds.
3. Mix in the butter with flour and sugar.
4. Mix in the eggs, your choice of brandy, and spices.
5. Stir all ingredients.
6. Beat as a poundcake.
7. Bake in small tins.

Source — Creole Cookery Book
Prepared by Alana McGee
Louisiana Anthology
July 16, 2019

Potato Paste

Ingredients

• Potatoes
• Water
• 1 quart of flour

Directions

1. Boil mealy potatoes soft.
2. Rub the potatoes together through a sieve while hot.
3. Put them in a stew pan over the fire with as much water as needed to make a mush.
4. Sift 1 quart of flour in.
5. Make into paste.
6. Kneed it till very light.

Source — Creole Cookery Book
Prepared by Alana McGee
Louisiana Anthology
May 12, 2024

Sample recipe

Ingredients

• Nine pounds of nice peaches
• Four pounds of sugar
• One pint of good vinegar
• Whole allspice

Directions

1. Pare, stone [take the pit out], and halve the peaches.
2. Boil the peaches in water until tender.
3. Pour in vinegar and sugar with a little whole allspice till done.
4. For immediate use, and a very good embellishment for cold meats. Apples are very nice done the same way.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019