Monday, July 9, 2018

How to Make Tea

 Ingredients 

  • tea
  • water

Directions 

  1. scald teapot with boiling water
  2. put in spoonful of tea with large spoonful of hot water
  3. let stand
  4. add cup of boiling water (water must be boiling)
  5. let stand
  6. add another cup of water (water must be boiling)
  7. *can add hot water to cups to warm them* 

Source — Cooking in Old Creole Days.
Prepared by Kaitlyn J. Spearman
Louisiana Anthology
June 3, 2018 

Jambalaya a la Creole

 Ingredients

  • 1 cup of rice
  • rich brown chicken fricassee
  • OPTIONAL ingredients:
    • cooked tomatoes
    • green peas
    • okra
    • fried tomatoes
    • oysters
    • butter

Directions

  1. boil rice 5 minutes
  2. put chicken fricassee in saucepan
  3. add rice to chicken fricassee
  4. do closely cover, let dry slowly, turn with fork

Additional Optional Directions 

  1. add cooked tomatoes and butter (or)
  2. add green peas with butter (or)
  3. add okra and fried tomatoes (or)
  4. oysters fried in butter
Prepared by Kaitlyn J. Spearman
June 3, 2018 

Family Bread

 Ingredients

  • 10 cups of flour
  • 2 eggs
  • 2 or 3 tbsp of sugar
  • 2 cups of water
  • 1/2 cup of yeast
  • salt

Directions

  1. beat eggs with the sugar and 4 tbsps of flour
  2. stir yeast and water with salt
  3. add gradually to the egg
  4. sprinkle some flour in bottom of breadpan
  5. pour in batter
  6. sprinkle some flour on top
  7. set in cool place to rise
  8. when risen, work in remainder of the flour
Source — Creole Cookery Book.
Prepared by Kaitlyn J. Spearman
Louisiana Anthology
June 2, 2018 

Lancers Cake

Ingredients

  • 2 cups of butter
  • 3 1/2 cups of powdered sugar
  • 3 1/3 cups of sifted flour
  • nutmeg
  • cinnamon
  • brandy

Directions

  1. mix butter, powdered sugar, and flour
  2. rub butter into it until crumbled
  3. add heaping tbsp of mixed nutmeg and cinnamon
  4. moisten entirely with butter
  5. add small glass of brandy
  6. roll out onto large, thick sheet
  7. cut into round cakes (saucer size)
  8. bake on flat tins, slightly buttered
Source — Creole Cookery Book.
Prepared by Kaitlyn J. Spearman
June 2, 2018 

New Orleans Gumbo

Ingredients

  • One turkey or fowl
  • One pound of fresh beef
  • One ounce of lard
  • One yellow onion
  • One cup of water
  • One hundred oysters with the liquor
  • Two spoonfuls of pulverized fillet

Directions

  1. Cut your choice of either turkey or fowl into smaller pieces, along with the fresh beef. 
  2. After cutting into desirable sized pieces, add all meat cuts to a large soup pot, large enough to make a big batch. Mix in an ounce or so of lard, using judgement. 
  3. While the meat and lard are mixing, dice an onion and throw it in the pot. 
  4. Pour enough water, typically a cup, to cook the meat and provide enough substance to mix the lard in thoroughly. 
  5. After the meat has tenderized, add in the oysters. 
  6. When cooked it should be buried in ice until required for use.
— Leonie Penin.
Source — Cooking in Old Creole Days.
Prepared by Bruce R. Magee
Louisiana Anthology
November 5, 2014

Hopping John


 Ingredients 

  • 1 cup of cow peas
  • 1 piece if bacon
  • 1 1/2 cup of rice
  • salt
  • cayenne pepper

Directions

  1. boil cow peas with piece of bacon (3 hours)
  2. when peas are done, not till mushy, drain water
  3. boil separately the rice
  4. mix
  5. skim grease from top of to peas are boiled in
  6. add salt and cayenne pepper
  7. put in oven to dry out
  8. serve with slice of bacon or fried sausages



Oyster Soup

Ingredients

  • 100 oysters
  • 2 quarts of water
  • 1 tbsp of butter
  • 1 pint of rich milk or cream
  • Mace
  • Nutmeg
  • Pepper
  • Salt

Directions

  1. Strain oysters in colander and set aside the liquor
  2. Boil the liquor and scrape off scum after it has all risen
  3. Add two quarts of water, a tablespoon of butter, and one pint of rich milk or cream
  4. Add mace, nutmeg, pepper and salt to taste to liquid mixture
  5. Boil added ingredients and add oysters in before serving
  6. If the soup is too thin, add wheat flour minutes prior to serving
Source —  Creole Cookery Book
Prepared by Megan D. Ruffolo
June 10, 2018