Saturday, July 22, 2017

Rolls

Ingredients

  • One quart of flour
  • One spoonful of lard
  • One pinch of salt
  • Water as needed

Directions

  1. Combine all ingredients to create a paste.
  2. Allow mixture to sit overnight.
  3. Bake in buttered pans the next morning.



Source — Cooking in Old Creole Days.
Prepared by Connor Costello
Louisiana Anthology
July 22, 2017

Muffins

Ingredients


  • One cup of hominy
  • One teaspoon of butter
  • One cup of wheat 
  • One tablespoon of sugar
  • One half-teaspoon of salt
  • One egg
  • One teaspoon of baking powder
  • Sweet milk as needed.

Directions


  1. Combine all ingredients into a bowl to form a smooth paste.
  2. Put a spoonful of the mixture into a buttered mold.
  3. Bake until done.


Prepared by Connor Costello
Louisiana Anthology
July 22, 2017

Filet Marine

Ingredients

  • Filet from a roast beef
  • Salt to taste
  • Pepper to taste
  • Onion for flavor
  • One tablespoon of tarragon vinegar
  • Two spoonfuls of best sweet oil
  • Fried potatoes

Directions

  1. Rub salt, pepper, and onion on filet.
  2. Pour tarragon vinegar and best sweet oil over filet.
  3. Baste filet with drippings every few minutes.
  4. In order to use it for another meal, warm it over a slow fire.
  5. Serve with fried potatoes.


Source — Cooking in Old Creole Days.
Prepared by Connor Costello
July 22, 2017

Spinach

Ingredients


  • Spinach
  • Water
  • Salt
  • Butter
  • Sugar
  • Fried bread

Directions

  1. Place spinach into boiling water until cooked.
  2. Drain spinach in a colander or cheesecloth.
  3. Chop finely on a very clean board with a perfectly clean knife.
  4. Warm spinach in a saucepan
  5. Add salt, butter, and sugar to taste.
  6. Serve very hot and quickly trimmed with small pieces of fried bread around the dish.
Prepared by Connor Costello


July 22, 2017

Gingerbread

Ingredients

  • One quart of flour
  • One half-pound of butter,
  • One quarter pound of sugar
  • Five eggs
  • One half-pint of molasses
  • One half-cup of ginger
  • One teaspoon of baking soda

Directions

  1. Combine ingredients.
  2. Bake until done.

Prepared by Connor Costello
July 22, 2017

Thursday, July 20, 2017

Oyster Soup

INGREDIENTS

  • 2 quarts of oysters
  • 3 quarts of water
  • 3 onions
  • 2 or 3 slices of lean ham
  • salt and pepper
  • 4 spoonfuls of flour
  • 1 cup rich cream
  • 2 egg yolks

DIRECTIONS

  1. Wash and drain 2 quarts of oysters.
  2. Put them on fire with 3 quarts of water, 3 chopped onions, and 2 or 3 slices of ham.
  3. Season with salt and pepper to taste.
  4. Boil until it is reduced one half and then strain sieve.
  5. Return liquid into the pot and add 1 quart fresh oysters.
  6. Boil until they are sufficiently done.
  7. Thicken soup with 4 spoonfuls of flour, 1 cup rich cream, and 2 egg yolks well beaten
  8. Boil a few minutes after thickening is added and make sure it does not curdle or the flour lump up.
  9. Serve with the last oysters that were put in.


Prepared by Tanner Frasier
July 11, 2017