Carrots

Ingredients

• six carrots
• one tablespoon of brown sugar
• one teaspoon of  butter
• 1 bouillon cube

Directions

1. Slice six carrots round-wise (circles) and place in sauce pan.
2. Cover and let simmer on low heat for two hours or until tender.
3. Place carrots in sieve and crush.
4. Put carrots back in saucepan.
5. Add one bouillon cube for spice.
6. Cook slowly for a half hour.

Alternative

1. Boil carrots until half way cooked.
2. Slice carrots round-wise (circles).
3. Sprinkle the carrots with brown sugar.
4. Fry carrots in butter until tender.
5. Serve hot.

Source - Cooking in Old Creole Days

Prepared by Christina Ross

Louisiana Anthology

January 29, 2015

Carrots

Ingredients

• six carrots
• one tablespoon of brown sugar
• one teaspoon of  butter
• 1 bouillon cube

Directions

1. Slice six carrots round-wise (circles) and place in sauce pan.
2. Cover and let simmer on low heat for two hours or until tender.
3. Place carrots in sieve and crush.
4. Put carrots back in saucepan.
5. Add one bouillon cube for spice.
6. Cook slowly for a half hour.

Alternative

1. Boil carrots until half way cooked.
2. Slice carrots round-wise (circles).
3. Sprinkle the carrots with brown sugar.
4. Fry carrots in butter until tender.
5. Serve hot.

Source - Cooking in Old Creole Days

Prepared by Christina Ross

Louisiana Anthology

January 29, 2015

Mushroom in a Chafing Dish

Ingredients:

• Peeled mushroom 
• Butter
• Chafing Dish
• Salt and Pepper
• Dry Toast

Directions:

• Take Peeled mushrooms 
• Have a tablespoon of fresh butter into chafing dish
• cover them and cook it for 25-30 minutes
• Have dry Toast to accompany dish
• serve yourself from chafing dish
• ENJOY!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015

Mushroom in a Chafing Dish

Ingredients:

• Peeled mushroom 
• Butter
• Chafing Dish
• Salt and Pepper
• Dry Toast

Directions:

• Take Peeled mushrooms 
• Have a tablespoon of fresh butter into chafing dish
• cover them and cook it for 25-30 minutes
• Have dry Toast to accompany dish
• serve yourself from chafing dish
• ENJOY!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015

Jerusalem Artichoke

Ingredients:

• Artichokes 
• Boiling Pot
• Water

Directions

1. Place Artichoke on boiling pot
2. Add water
3. Boil artichokes (Check regularly)
4. Check for its softness 
5. Gently tear a piece (should come out easily)
6. ENJOY!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015

Jerusalem Artichoke

Ingredients:

• Artichokes 
• Boiling Pot
• Water

Directions

1. Place Artichoke on boiling pot
2. Add water
3. Boil artichokes (Check regularly)
4. Check for its softness 
5. Gently tear a piece (should come out easily)
6. ENJOY!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015

Plain Boiled Rice

Ingredients:

• White Rice
• Water
• rice cooker
• measuring cup
• salt

Directions:

1. Take cup of rice
2. wash it three times (cold water)
3. fourth time wash it in hot water
4. Put in rice cooker with enough water
5. Maybe some butter for some taste (personal opinion)
6. let boil for 5-10 minutes (test with finger)
7. Once cooked pour water out
8. add a quarter cupful of cold water
9. Set on rice cooker to soak 
10. Keep eyes on rice (stir with fork)
11. Rice will dry beautifully itself
12. ENJOY!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015

Plain Boiled Rice

Ingredients:

• White Rice
• Water
• rice cooker
• measuring cup
• salt

Directions:

1. Take cup of rice
2. wash it three times (cold water)
3. fourth time wash it in hot water
4. Put in rice cooker with enough water
5. Maybe some butter for some taste (personal opinion)
6. let boil for 5-10 minutes (test with finger)
7. Once cooked pour water out
8. add a quarter cupful of cold water
9. Set on rice cooker to soak 
10. Keep eyes on rice (stir with fork)
11. Rice will dry beautifully itself
12. ENJOY!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015

Spaghetti Soup

 Ingredients

• One half pound of smoked whole turkey breast
  
• One half pound Barilla thick spaghetti
• One can of Margaret Holmes tomatoes, okra and corn
• One can of Hunts tomato sauce
• One jar of Ragu' chucky garden combination pasta sauce 
• Two tablespoons of Morton season salt
• One tablespoon black pepper, 
• One table spoon of dried basil
• One tablespoon garlic powder
• Two table spoon of Worcestershire sauce

Directions

1. In a medium stock pot bring one quart of water of to a boil.
2. Add spaghetti and cook for twenty minutes or until tender.
3. Add Hunts tomato sauce and boil on low heat until water contents have decrease by half.
4. Cut smoked turkey breast into cubes and add to pasta.
5. Next add a can of Holmes tomato, okra and corn, Ragu pasta sauce and stir until well mixed.
6. Add dry ingredients and simmer for one hour.
7. Lastly, add Worcestershire sauce for added spice.
8. Served best with grilled cheese sandwiches for dipping.

— Christina Ross.

Prepared by Christina Ross

Louisiana Anthology

January 11, 2015

Spaghetti Soup

 Ingredients

• One half pound of smoked whole turkey breast
  
• One half pound Barilla thick spaghetti
• One can of Margaret Holmes tomatoes, okra and corn
• One can of Hunts tomato sauce
• One jar of Ragu' chucky garden combination pasta sauce 
• Two tablespoons of Morton season salt
• One tablespoon black pepper, 
• One table spoon of dried basil
• One tablespoon garlic powder
• Two table spoon of Worcestershire sauce

Directions

1. In a medium stock pot bring one quart of water of to a boil.
2. Add spaghetti and cook for twenty minutes or until tender.
3. Add Hunts tomato sauce and boil on low heat until water contents have decrease by half.
4. Cut smoked turkey breast into cubes and add to pasta.
5. Next add a can of Holmes tomato, okra and corn, Ragu pasta sauce and stir until well mixed.
6. Add dry ingredients and simmer for one hour.
7. Lastly, add Worcestershire sauce for added spice.
8. Served best with grilled cheese sandwiches for dipping.

— Christina Ross.

Prepared by Christina Ross

Louisiana Anthology

January 11, 2015

Macaroni Pie

Ingredients

• One pound of Barilla elbow macaroni, 
• One pint of cream,
• One tablespoon of mustard,
• One teaspoon of salt,
• Four ounces of grated parmesan cheese,
• One half stick of butter,
• One fourth cup of bread crumbs,
• One white onion,

Directions

1. Bring two quarts of cold water, macaroni, and onion to a boil.
2. Once macaroni is tender drain and rinse with cold water.
3. Add cream, parmesan cheese, mustard, cayenne pepper, salt, and butter to a saucepan.
4. Bring ingredients to a boil over medium heat for approximately four minutes.
5. Add cooked macaroni to contents and cook over low heat for a few minutes.
6. Next empty macaroni into a deep baking dish.
7. Sprinkle bread crumbs and parmesan mixture over macaroni dish evenly and bake for one hour.

Topping

1. Place bread crumbs in a separate container
2. Add parmesan cheese and stir gently

— Mrs. Phillips (Dr. Arnold's Recipe).

Source — Cooking in Old Creole Days

Prepared by Christina Ross 

Louisiana Anthology

January 12, 2015

Macaroni Pie

Ingredients

• One pound of Barilla elbow macaroni, 
• One pint of cream,
• One tablespoon of mustard,
• One teaspoon of salt,
• Four ounces of grated parmesan cheese,
• One half stick of butter,
• One fourth cup of bread crumbs,
• One white onion,

Directions

1. Bring two quarts of cold water, macaroni, and onion to a boil.
2. Once macaroni is tender drain and rinse with cold water.
3. Add cream, parmesan cheese, mustard, cayenne pepper, salt, and butter to a saucepan.
4. Bring ingredients to a boil over medium heat for approximately four minutes.
5. Add cooked macaroni to contents and cook over low heat for a few minutes.
6. Next empty macaroni into a deep baking dish.
7. Sprinkle bread crumbs and parmesan mixture over macaroni dish evenly and bake for one hour.

Topping

1. Place bread crumbs in a separate container
2. Add parmesan cheese and stir gently

— Mrs. Phillips (Dr. Arnold's Recipe).

Source — Cooking in Old Creole Days

Prepared by Christina Ross 

Louisiana Anthology

January 12, 2015

Okra Gumbo

Ingredients

• Four skinless chicken breasts,
• One tablespoon of Crisco Shortening
• One tablespoon of white onion,
• One tablespoon of all-purpose flour,
• Salt,
• One slice of ham,
• Three red pepper pods
• Four pods of okra
• Two cans of stewed tomatoes

Directions

1. Cut chicken breasts and ham into small cubes.
2. Add shortening and flour into a saucepan and stir until light brown.
3. Once the rue (gravy) is ready slowly add chicken, and onion to saucepan stirring occasionally. 
4. Add ham, red peppers and salt to taste after adding a quart of boiling water.
5. Let cook over medium heat for two and a half hours.
6. Next chop okra and place in sauce pan with one cup of water and simmer for fifteen minutes.
7. Add two cans of stewed tomatoes and slow cook for an hour.
8. After gumbo has cooked for two and a half hours; remove from fire and let cool.
9. Skim the grease off the top and add okra and tomatoes to the contents.
10. Finally simmer slowly for one hour until all ingredients are thoroughly cooked.
11. Dish can be eaten over rice if preferred.

—Mme. Eusis, Me’re.
—Whitchurch.

Source - Cooking in Old Creole Days

Prepared by Christina Ross 

Louisiana Anthology

January 12, 2015

Okra Gumbo

Ingredients

• Four skinless chicken breasts,
• One tablespoon of Crisco Shortening
• One tablespoon of white onion,
• One tablespoon of all-purpose flour,
• Salt,
• One slice of ham,
• Three red pepper pods
• Four pods of okra
• Two cans of stewed tomatoes

Directions

1. Cut chicken breasts and ham into small cubes.
2. Add shortening and flour into a saucepan and stir until light brown.
3. Once the rue (gravy) is ready slowly add chicken, and onion to saucepan stirring occasionally. 
4. Add ham, red peppers and salt to taste after adding a quart of boiling water.
5. Let cook over medium heat for two and a half hours.
6. Next chop okra and place in sauce pan with one cup of water and simmer for fifteen minutes.
7. Add two cans of stewed tomatoes and slow cook for an hour.
8. After gumbo has cooked for two and a half hours; remove from fire and let cool.
9. Skim the grease off the top and add okra and tomatoes to the contents.
10. Finally simmer slowly for one hour until all ingredients are thoroughly cooked.
11. Dish can be eaten over rice if preferred.

—Mme. Eusis, Me’re.
—Whitchurch.

Source - Cooking in Old Creole Days

Prepared by Christina Ross 

Louisiana Anthology

January 12, 2015

Delicious Stew

Ingredients

• Two pounds of beef tip stew meat
• One half stick of butter,
• One tablespoon of white onion,
• Two tablespoons of all-purpose flour,
• Two tablespoons of fresh parsley,
• One half cup beef stock or mutton broth,

Directions

1. Place beef tips in a two quart sauce pan over medium heat for two minutes
2. Once golden brown; remove beef meat from pan
3. Next add butter, onion, parsley, flour, and stock into sauce pan and simmer for one half hour
4. Finally, return browned beef tips to contents and stir in lightly
5. Cover sauce pan with lid until ready to serve

—Katie Seabrook, Pres. Mckinley's Colored Cook.

Source - Cooking in Old Creole Days

Prepared by Christina Ross 

Louisiana Anthology

January 12, 2015

Delicious Stew

Ingredients

• Two pounds of beef tip stew meat
• One half stick of butter,
• One tablespoon of white onion,
• Two tablespoons of all-purpose flour,
• Two tablespoons of fresh parsley,
• One half cup beef stock or mutton broth,

Directions

1. Place beef tips in a two quart sauce pan over medium heat for two minutes
2. Once golden brown; remove beef meat from pan
3. Next add butter, onion, parsley, flour, and stock into sauce pan and simmer for one half hour
4. Finally, return browned beef tips to contents and stir in lightly
5. Cover sauce pan with lid until ready to serve

—Katie Seabrook, Pres. Mckinley's Colored Cook.

Source - Cooking in Old Creole Days

Prepared by Christina Ross 

Louisiana Anthology

January 12, 2015

Chicken Croquettes

Ingredients

• Two chickens weighing six pounds
• Two onions
• Two carrots
• Half pound of butter
• One tablespoon of flour
• Bunch of thyme and parsley
• Pinch of cloves 
• Half grated nutmeg
• Four boiled eggs
• Half cup of stock (in which the chickens are boiled in)

Directions

Inside Mixture

1. Boil fowls in sufficient water to cover them
2. Add two onions, two carrots, small bunch of thyme and parsley, a few cloves and half a grated nutmeg to boil
3. After they have become cold and very tender, divest them of skin, fat gristle and tendons
4. Chop the meat as fine as possible
5. A half pound of butter to each chicken should be put into a saucepan with a tablespoonful of flour, and cook together
6. Stirring constantly to prevent burning
7. Add a half cup or so of the stock in which the chickens are boiled and a tumbler of rich cream
8. Boil eight or ten minutes, stirring constantly
9. Remove from the fire and season with salt, pepper and grated nutmeg
10. Mix well. Stir in milk rapidly
11. Add the yolks of four eggs
12. Put all on the fire and stew the mixture for a moment, stirring briskly

Outside Coating

1. After stirring, pour the mass out in a flat dish, and let it remain until perfectly cool
2. Then make it up into pear shaped rolls with the assistance of a little flour to prevent the mixture from sticking to the fingers
3. When all are ready, dip each one separately into the yolk of eggs beaten with a little cream, and roll them as fast as dipped into fresh bread crumbs made from day old bread
4. Let them stand for an hour or so to dry
5. Now fry them a delicate brown in plenty of clear frying hot lard
6. Lay them in a colander to drain
7. Serve on a napkin in a warm dish

Source - Cooking in Old Creole Days

 Prepared by Khallum Hall  

Louisiana Anthology

January 11, 2015

Chicken Croquettes

Ingredients

• Two chickens weighing six pounds
• Two onions
• Two carrots
• Half pound of butter
• One tablespoon of flour
• Bunch of thyme and parsley
• Pinch of cloves 
• Half grated nutmeg
• Four boiled eggs
• Half cup of stock (in which the chickens are boiled in)

Directions

Inside Mixture

1. Boil fowls in sufficient water to cover them
2. Add two onions, two carrots, small bunch of thyme and parsley, a few cloves and half a grated nutmeg to boil
3. After they have become cold and very tender, divest them of skin, fat gristle and tendons
4. Chop the meat as fine as possible
5. A half pound of butter to each chicken should be put into a saucepan with a tablespoonful of flour, and cook together
6. Stirring constantly to prevent burning
7. Add a half cup or so of the stock in which the chickens are boiled and a tumbler of rich cream
8. Boil eight or ten minutes, stirring constantly
9. Remove from the fire and season with salt, pepper and grated nutmeg
10. Mix well. Stir in milk rapidly
11. Add the yolks of four eggs
12. Put all on the fire and stew the mixture for a moment, stirring briskly

Outside Coating

1. After stirring, pour the mass out in a flat dish, and let it remain until perfectly cool
2. Then make it up into pear shaped rolls with the assistance of a little flour to prevent the mixture from sticking to the fingers
3. When all are ready, dip each one separately into the yolk of eggs beaten with a little cream, and roll them as fast as dipped into fresh bread crumbs made from day old bread
4. Let them stand for an hour or so to dry
5. Now fry them a delicate brown in plenty of clear frying hot lard
6. Lay them in a colander to drain
7. Serve on a napkin in a warm dish

Source - Cooking in Old Creole Days

 Prepared by Khallum Hall  

Louisiana Anthology

January 11, 2015

New Orleans Oyster Soup

Ingredients

• Pint of fresh water 
• A quart of oysters
• Pinch of parsley
• Butter
• Flour
• Pinch of salt and pepper

Directions

1. Make “a brown” [a roux];  putting a lump of butter or lard into a saucepan
2. Adding flour, and stirring until it becomes a rich brown, but is not burned
3. Add to your brown, salt and pepper
4. Take a quart of oysters, separate them from their water
5. Add a pint of fresh water to your brown
6. Then put in the oyster water
7. Let it simmer slowly for half an hour
8. Then put in a little parsley
9. Add your oysters a quarter of an hour before serving
10. A few minutes before serving, cayenne pepper or green onions can be added to taste

—Josephine Nicaud, New Orleans

Source - Cooking in Old Creole Days

 Prepared by Khallum Hall

Louisiana Anthology

January 11, 2015

New Orleans Oyster Soup

Ingredients

• Pint of fresh water 
• A quart of oysters
• Pinch of parsley
• Butter
• Flour
• Pinch of salt and pepper

Directions

1. Make “a brown” [a roux];  putting a lump of butter or lard into a saucepan
2. Adding flour, and stirring until it becomes a rich brown, but is not burned
3. Add to your brown, salt and pepper
4. Take a quart of oysters, separate them from their water
5. Add a pint of fresh water to your brown
6. Then put in the oyster water
7. Let it simmer slowly for half an hour
8. Then put in a little parsley
9. Add your oysters a quarter of an hour before serving
10. A few minutes before serving, cayenne pepper or green onions can be added to taste

—Josephine Nicaud, New Orleans

Source - Cooking in Old Creole Days

 Prepared by Khallum Hall

Louisiana Anthology

January 11, 2015

Courtbouillon of Fish

Ingredients

• Half an onion
• Two pounds of fresh fish; no bones
• Pinch of garlic
• One tablespoon of lard
• One tablespoon of flour
• Two tablespoons of well cooked tomatoes
• Two tablespoons of salt, black pepper, and red pepper
• Two laurel leaves
• One tablespoon of saffron
• Half cup of white wine

Directions

1. Make a good brown with a tablespoon of lard and a little flour
2. Add a piece of garlic and half an onion
3. Let them brown well
4. Add two tablespoonfuls of well cooked tomatoes, salt, black pepper, red pepper, two laurel leaves, and a tablespoon of saffron
5. Add enough bouillon to cover your fish
6. Add half a cup of white wine
7. Take two pounds of fresh fish
8. Cut it up in pieces from two to three inches long and wide
9. Salt well, and fry it in a little lard
10. Add the fried fish to your sauce
11. Let it simmer together for half an hour
12. To avoid breaking fish, do not turn
13. Cover your pot half way, as you do for a soup, and serve hot

— Josephine Nicaud, New Orleans

Source - Cooking in Old Creole Days

 Prepared by Khallum Hall  

Louisiana Anthology

January 11, 2015

Courtbouillon of Fish

Ingredients

• Half an onion
• Two pounds of fresh fish; no bones
• Pinch of garlic
• One tablespoon of lard
• One tablespoon of flour
• Two tablespoons of well cooked tomatoes
• Two tablespoons of salt, black pepper, and red pepper
• Two laurel leaves
• One tablespoon of saffron
• Half cup of white wine

Directions

1. Make a good brown with a tablespoon of lard and a little flour
2. Add a piece of garlic and half an onion
3. Let them brown well
4. Add two tablespoonfuls of well cooked tomatoes, salt, black pepper, red pepper, two laurel leaves, and a tablespoon of saffron
5. Add enough bouillon to cover your fish
6. Add half a cup of white wine
7. Take two pounds of fresh fish
8. Cut it up in pieces from two to three inches long and wide
9. Salt well, and fry it in a little lard
10. Add the fried fish to your sauce
11. Let it simmer together for half an hour
12. To avoid breaking fish, do not turn
13. Cover your pot half way, as you do for a soup, and serve hot

— Josephine Nicaud, New Orleans

Source - Cooking in Old Creole Days

 Prepared by Khallum Hall  

Louisiana Anthology

January 11, 2015

Okra Soup

Ingredients

• One pint of dried okra
• One gallon of beef stock
• One quart of tomatoes
• Half cup of rice
• One pint of chopped irish potatoes
• Chopped celery and onion
• Pinch of salt and cayenne

Directions

1. Soak dried okra in cold water for an hour
2. Boil in a porcelain kettle at least five hours
3. Stir frequently with a silver spoon, or new wooden spoon
4. Add boiling water at intervals to maintain gallon of stock
5. Option to boil meat and vegetables together
6. Remove meat when tender, cutting it into pieces
7. Then add to soup
8. Result a rich, thick soup, ready to serve

—  Mrs. William C. Hill.

Source - Cooking in Old Creole Days

 Prepared by Khallum Hall  

Louisiana Anthology

January 11, 2015

Okra Soup

Ingredients

• One pint of dried okra
• One gallon of beef stock
• One quart of tomatoes
• Half cup of rice
• One pint of chopped irish potatoes
• Chopped celery and onion
• Pinch of salt and cayenne

Directions

1. Soak dried okra in cold water for an hour
2. Boil in a porcelain kettle at least five hours
3. Stir frequently with a silver spoon, or new wooden spoon
4. Add boiling water at intervals to maintain gallon of stock
5. Option to boil meat and vegetables together
6. Remove meat when tender, cutting it into pieces
7. Then add to soup
8. Result a rich, thick soup, ready to serve

—  Mrs. William C. Hill.

Source - Cooking in Old Creole Days

 Prepared by Khallum Hall  

Louisiana Anthology

January 11, 2015

Deviled Crabs

Ingredients

• Twelve crabs
• Half pint of milk
• Two tablespoonfuls of flour
• One tablespoonful of butter
• One tablespoonful of chopped parsley
• Pinch of salt and pepper
• Three boiled eggs

Directions

1. Put the milk on to boil
2. Rub the butter and flour together
3. Add the milk
4. Stir and cook two minutes
5. Remove from the fire and add the crab meat
6. Mash the yolks of three hard boiled eggs fine
7. Then add parsley, salt and pepper
8. Fill the shells, brush over with the white of an egg
9. Cover with bread crumbs
10. Put on oven to 350 degrees, then bake for 10-15min. or cook in a frying basket.
11. Now ready to serve.

                                                                                            Source - Cooking in Old Creole Days

 Prepared by Khallum Hall

Louisiana Anthology

January 11, 2015

Deviled Crabs

Ingredients

• Twelve crabs
• Half pint of milk
• Two tablespoonfuls of flour
• One tablespoonful of butter
• One tablespoonful of chopped parsley
• Pinch of salt and pepper
• Three boiled eggs

Directions

1. Put the milk on to boil
2. Rub the butter and flour together
3. Add the milk
4. Stir and cook two minutes
5. Remove from the fire and add the crab meat
6. Mash the yolks of three hard boiled eggs fine
7. Then add parsley, salt and pepper
8. Fill the shells, brush over with the white of an egg
9. Cover with bread crumbs
10. Put on oven to 350 degrees, then bake for 10-15min. or cook in a frying basket.
11. Now ready to serve.

                                                                                            Source - Cooking in Old Creole Days

 Prepared by Khallum Hall

Louisiana Anthology

January 11, 2015

Flat Cookies

Ingredients:

• One quart of flour.
• One pint of sweet milk.
• One tablespoonful of butter.
• One-half teaspoonful of salt.
• One-half teaspoonful of baking powder.
• One-half cupful of sugar.

Directions:

1. Rub butter thoroughly with hands.
2. Add sugar.
3. Milk and flour.
4. Mix well with fork.
5. Roll.
6. Cut out with tumbler on flat board.
7. Handle very lightly.
8. Bake twenty minutes.  

 Source - Cooking in Old Creole Days

 Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015

Flat Cookies

Ingredients:

• One quart of flour.
• One pint of sweet milk.
• One tablespoonful of butter.
• One-half teaspoonful of salt.
• One-half teaspoonful of baking powder.
• One-half cupful of sugar.

Directions:

1. Rub butter thoroughly with hands.
2. Add sugar.
3. Milk and flour.
4. Mix well with fork.
5. Roll.
6. Cut out with tumbler on flat board.
7. Handle very lightly.
8. Bake twenty minutes.  

 Source - Cooking in Old Creole Days

 Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015

Waffles

Ingredients:

• Two eggs.
• Cupful of flour.
• Sweet milk.
• Sugar.
• Salt.
• Baking powder.

Directions:

1. Beat two eggs thoroughly, separately.
2. Add a heaping cupful of flour.
3. Thin it with sweet cold milk to a soft consistency.
4. Add pinch of sugar.
5. Pinch of salt.
6. A little baking powder on the end of a spoon.
7. Beat well with an egg beater.
8. Double the amount if necessary, beating whites and yolks separately.

Source - Cooking in Old Creole Days
Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015



Waffles

Ingredients:

• Two eggs.
• Cupful of flour.
• Sweet milk.
• Sugar.
• Salt.
• Baking powder.

Directions:

1. Beat two eggs thoroughly, separately.
2. Add a heaping cupful of flour.
3. Thin it with sweet cold milk to a soft consistency.
4. Add pinch of sugar.
5. Pinch of salt.
6. A little baking powder on the end of a spoon.
7. Beat well with an egg beater.
8. Double the amount if necessary, beating whites and yolks separately.

Source - Cooking in Old Creole Days
Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015



Sweet Wafers

Ingredients:

• Six eggs.
• One pint of flour.
•  Two ounces of melted butter.
• One and a half cupfuls of powdered sugar.
• One cupful of milk.
• One teaspoonful of nutmeg.

Directions:

1. Beat whites and yolks separately and very stiff.
2. Rub the sugar and butter together.
3. Work in first the yolks.
4. Then the milk.
5. Then the flour and whites.
6. Bake in well-buttered wafer or waffle irons very quickly, browning as little as possible.
7. Roll them while hot upon a smooth, round stick not larger than your little finger, slipping it out carefully when the wafer takes the takes the right shape.

Source - Cooking in Old Creole Days

Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015



Sweet Wafers

Ingredients:

• Six eggs.
• One pint of flour.
•  Two ounces of melted butter.
• One and a half cupfuls of powdered sugar.
• One cupful of milk.
• One teaspoonful of nutmeg.

Directions:

1. Beat whites and yolks separately and very stiff.
2. Rub the sugar and butter together.
3. Work in first the yolks.
4. Then the milk.
5. Then the flour and whites.
6. Bake in well-buttered wafer or waffle irons very quickly, browning as little as possible.
7. Roll them while hot upon a smooth, round stick not larger than your little finger, slipping it out carefully when the wafer takes the takes the right shape.

Source - Cooking in Old Creole Days

Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015



Sweet Potato Pudding

Ingredients:

• 6 sweet potatoes.
• Water.
• Salt.
• Pepper.
• Sugar.
• Butter.
• Eggs.
• Milk.
• Nutmeg.

Directions:

1. Take six sweet potatoes, not too large, scrape them on a scraper.
2. Add two spoonfuls of water, salt, pepper, sugar to taste.
3. A spoonful of butter.
4. Add two eggs.
5. Half a cupful of milk and a little nutmeg.
6. Mix all together to the consistency of a good paste.
7. Take a straw and stick it on top to allow evaporation.
8. Put in a dish that goes in the oven and place in oven.

Source - Cooking in Old Creole Days
Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015



Sweet Potato Pudding

Ingredients:

• 6 sweet potatoes.
• Water.
• Salt.
• Pepper.
• Sugar.
• Butter.
• Eggs.
• Milk.
• Nutmeg.

Directions:

1. Take six sweet potatoes, not too large, scrape them on a scraper.
2. Add two spoonfuls of water, salt, pepper, sugar to taste.
3. A spoonful of butter.
4. Add two eggs.
5. Half a cupful of milk and a little nutmeg.
6. Mix all together to the consistency of a good paste.
7. Take a straw and stick it on top to allow evaporation.
8. Put in a dish that goes in the oven and place in oven.

Source - Cooking in Old Creole Days
Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015



Strawberry Shortcake

Ingredients

• Two cupfuls of flour (sifted).
•  Two eggs.
• One cupful of sugar.
• A good half cupful of sour milk or cream; the latter is best.

Directions:

1.  Mix half a teaspoonful of baking soda in the cream(use a steel fork).
2.  Beat the butter to a cream.
3. Add the sugar first, then eggs, one at a time.
4. Add milk and flour alternately.
5. Cook in buttered pie plates in the oven like corn bread. Put confection between.

Source - Cooking in Old Creole Days

Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015

Strawberry Shortcake

Ingredients

• Two cupfuls of flour (sifted).
•  Two eggs.
• One cupful of sugar.
• A good half cupful of sour milk or cream; the latter is best.

Directions:

1.  Mix half a teaspoonful of baking soda in the cream(use a steel fork).
2.  Beat the butter to a cream.
3. Add the sugar first, then eggs, one at a time.
4. Add milk and flour alternately.
5. Cook in buttered pie plates in the oven like corn bread. Put confection between.

Source - Cooking in Old Creole Days

Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015

Porcupine Pudding

Ingredients

• Six apples
• Sugar
• Two or three egg whites
• Almonds

Instructions

1. Peel and core apples. 
2. Create a syrup with sugar and water. 
3. Cook and roast apples in syrup. 
4. Put apples in a flat dish once they are soft. 
5. Thicken syrup before pouring it over the apples. 
6. Beat egg whites stiff. 
7. Shape egg whites in form of pudding on top of apples. 
8. Stick in bleached almonds all over the top. 
9. Brown it in the oven. 

- Miss Banks, S. C. 

Source - Cooking in Old Creole Days

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 11, 2015

Porcupine Pudding

Ingredients

• Six apples
• Sugar
• Two or three egg whites
• Almonds

Instructions

1. Peel and core apples. 
2. Create a syrup with sugar and water. 
3. Cook and roast apples in syrup. 
4. Put apples in a flat dish once they are soft. 
5. Thicken syrup before pouring it over the apples. 
6. Beat egg whites stiff. 
7. Shape egg whites in form of pudding on top of apples. 
8. Stick in bleached almonds all over the top. 
9. Brown it in the oven. 

- Miss Banks, S. C. 

Source - Cooking in Old Creole Days

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 11, 2015

Chicken Choila

Ingredients

• Boneless chicken, two lb, 
• One half purple onion, 
• One half green pepper,  
• Three green onions,
• Two tomatoes pieces, 
• Three green hot chilli pepper, 
• Cilantro around eight. 
• Fenugreek seeds half table spoon.
• Cooking oil around three table spoon, 
• Cumin seeds one table spoon, 
• Turmeric powder  quarter table spoon.
• Garlic and ginger scrambled one half table spoon each.
• Salt, lemon juice.

 Directions

1. Heat the boneless chicken pieces in the pan till it gets brown.
2. Heat the chicken in both side, around fifteen to twenty minutes.
3. After properly cooked, take out from pan let it cool and then cut into one inch pieces.
4. Cut the onions, green pepper, hot chili, cilantro, green onions, tomatoes into small pieces.
5. Heat the vegetable oil in a pan, pour some cumin seeds, turmeric powder, shan masala ,fenugreek seeds, pieces of tomatoes, green pepper, hot green chilli for around two minutes and stir it timely.
6. Pour the mixture of oil with the vegetables and add salt, mix with all ingredient properly. 
7. Nepali recipe "Chicken Choila" ready to put in a plate.
8. Add puffed rice, pieces of ginger, bhatta and tomato sauce (chatni) and ready to serve.

Sides 

Ingredients

• Tomato around two. 
• Cilantro around six.
• Garlic paste one table spoon.
• Ginger paste half table spoon.
• Green onion leaf around three.
• Lemon juice one table spoon.
• Salt quarter table spoon, hot green chili three.

Directions

1. Put the mixture of everything in the grinder and grind until it looks like paste.
2. Taste it add more salt, lemon juice and hot green chilli and grind it as desired.
3. Take out the paste and its time to put everything in the plate and ready for delicious taste.
   
   
   
   
    

Nepali recipe
Prepared by Anuj Bhandari

Louisiana Anthology
January 7, 2015

Cold Tea

Ingredients

• Tea leaves or Tea
• Cup of water as per person
• Slice of lemon as per person
• Sugar as per taste
• Ice cubes

Directions

1. In a big Pot, put enough water and then put some tea.
2. Pour the tea from one vessel to another, shaking violently until it pains your arm.
3. Add enough sugar, as long as the tea tastes sweet.
4. After cooking the tea let it stand for 2-3 hours, or in the refrigerator.
5. Break some ice cubes and put a small quantity in each glass.
6. Lastly add a slice of lemon to taste.

-Mrs Phillips

Source- Cooking in Old Creole Days.

Prepared by Dipson Baskota

Louisiana Anthology

January 6, 2015

Cold Tea

Ingredients

• Tea leaves or Tea
• Cup of water as per person
• Slice of lemon as per person
• Sugar as per taste
• Ice cubes

Directions

1. In a big Pot, put enough water and then put some tea.
2. Pour the tea from one vessel to another, shaking violently until it pains your arm.
3. Add enough sugar, as long as the tea tastes sweet.
4. After cooking the tea let it stand for 2-3 hours, or in the refrigerator.
5. Break some ice cubes and put a small quantity in each glass.
6. Lastly add a slice of lemon to taste.

-Mrs Phillips

Source- Cooking in Old Creole Days.

Prepared by Dipson Baskota

Louisiana Anthology

January 6, 2015

Southern Tomato Soup

Ingredients

• Two quarts of tomatoes, hot water
• One cucumber, peeled and cut small, one large onion sliced
• One dozen sliced okras
• Five cents marrowbone, flour wet with water
• Seasoning salt, cayenne and three pats of butter.

Directions

1. Wash two quarts of tomatoes, and set over the fire in three pints of water.
2. Cook ten minutes, and drain, saving the water for the soup.
3. Press the tomatoes through a sieve
4. Add to them one cucumber, peeled and cut small, one large onion sliced, one dozen sliced okras, a five cent marrowbone.
5. Drain water from the tomatoes and simmer for three hours.
6. Just before sending to table thicken with a tablespoonful of flour wet with cold water.
7. Season with salt, cayenne and three pats of butter.
8. Ready for serve delicious southern tomato soup.

Source - Cooking In Old Creole Days

Prepared by Anuj Bhandari

Louisiana Anthology

January 6, 2015