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 

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 

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 

Jambalaya a la Creole

 Ingredients

• 1 cup of rice
• A 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

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
• A 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

Source — Cooking in Old Creole Days.

Prepared by Kaitlyn J. Spearman

Louisiana Anthology

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

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

Louisiana Anthology

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

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

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

Terrapin Stew

Ingredients

• Terrapin
• 1 strip of bacon
• 1-2 onions
• Pepper
• Butter
• 2-3 hard boiled eggs
• Splash of wine

Directions

1. Boil terrapin soft
2. Add a small piece of bacon 
3. Add one or two onions 
4. Add butter and pepper to taste
5. Finely chop two or three hard boiled eggs and add into the mixture
6. Mix all together and add a splash of wine 

— "Uncle John."

Source — Cooking in Old Creole Days.

Prepared by Megan D. Ruffolo

Louisiana Anthology
June 10, 2018

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

Louisiana Anthology

June 10, 2018

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

Louisiana Anthology

June 10, 2018

Terrapin Stew

Ingredients

• Terrapin
• 1 strip of bacon
• 1-2 onions
• Pepper
• Butter
• 2-3 hard boiled eggs
• Splash of wine

Directions

1. Boil terrapin soft
2. Add a small piece of bacon 
3. Add one or two onions 
4. Add butter and pepper to taste
5. Finely chop two or three hard boiled eggs and add into the mixture
6. Mix all together and add a splash of wine 

— "Uncle John."

Source — Cooking in Old Creole Days.

Prepared by Megan D. Ruffolo

Louisiana Anthology
June 10, 2018

To Dress a Goose

Ingredients

• 2 eggs
• 2 pints of cold water
• Flour
• Salt
• Pepper
• 2 large onions
• Sage
• Garlic cloves
• 2 tbsp of finely chopped thyme
• 1 tbsp of lard
• 1 tbsp of butter
• 1 slice of fat bacon
• 1 goose

Directions

1. Beat 2 eggs very light
2. Add 1 pint of cold water 
3. Stir in flour until the batter becomes stiff
4. Add salt and pepper to tase
5. Add 2 onions, sage, cloves, and 2 tbsp of thyme and stir
6. Put lard and butter into a pan, and add batter once it starts to boil
7. Pour batter into an oven-safe dish and add a goose
8. Place slice of bake on top and put dish into the oven
9. Add a pint of water to the dish and baste with flour as it cooks

Source — Creole Cookery Book

Prepared by Megan D. Ruffolo

Louisiana Anthology

June 10, 2018

To Dress a Goose

Ingredients

• 2 eggs
• 2 pints of cold water
• Flour
• Salt
• Pepper
• 2 large onions
• Sage
• Garlic cloves
• 2 tbsp of finely chopped thyme
• 1 tbsp of lard
• 1 tbsp of butter
• 1 slice of fat bacon
• 1 goose

Directions

1. Beat 2 eggs very light
2. Add 1 pint of cold water 
3. Stir in flour until the batter becomes stiff
4. Add salt and pepper to tase
5. Add 2 onions, sage, cloves, and 2 tbsp of thyme and stir
6. Put lard and butter into a pan, and add batter once it starts to boil
7. Pour batter into an oven-safe dish and add a goose
8. Place slice of bake on top and put dish into the oven
9. Add a pint of water to the dish and baste with flour as it cooks

Source — Creole Cookery Book

Prepared by Megan D. Ruffolo

Louisiana Anthology

June 10, 2018

Stewed Crabs

Ingredients

• 3-4 crabs
• White wine
• Salt
• Pepper
• Grated nutmeg
• Bread crumbs
• 2 beat egg yolks
• 1 tbsp of vinegar
• Toasted sippets

Directions

1. Pick meat out of crab body and claws thoroughly
2. Put meat into stew pan with a splash of white wine
3. Add salt, pepper, and grated nutmeg to taste and heat
4. Add bread crumbs, 2 beat egg yolks, and 1 tbsp of vinegar to pot 
5. Stir the pot well
6. Make some toasted snippets and pour in the crab stew
7. Serve hot

Source — Cooking in Old Creole Days.

Prepared by Megan D. Ruffolo

Louisiana Anthology

June 10, 2018

Riz A La Valencienne

Ingredients

• 1 good sized fowl [chicken]
• Pre-made brown fricassee
• 1 pint of tomato sauce
• Red and green peppers
• 1 cup Carolina rice
• 2-3 tbsp olive oil
• Artichokes 
• Tureen dish

Directions

1. Let brown fricassee with fowl simmer for two hours
2. Add red and green peppers to tomato sauce
3. Mix tomato mixture with fricassee and simmer
4. Boil 1 cup of Carolina rice for five minutes
5. Add chicken then rice to a tureen dish
6. Add 2-3 tbsp of olive oil on top of dish
7. Put into moderately hot oven and watch
8. If the dish becomes dry, baste with broth but do not stir the dish
9. Artichokes may be added if desired
10. Serve in tureen dish

Source — Cooking in Old Creole Days.

Prepared by Megan D. Ruffolo

Louisiana Anthology

June 10, 2018

Riz A La Valencienne

Ingredients

• 1 good sized fowl [chicken]
• Pre-made brown fricassee
• 1 pint of tomato sauce
• Red and green peppers
• 1 cup Carolina rice
• 2-3 tbsp olive oil
• Artichokes 
• Tureen dish

Directions

1. Let brown fricassee with fowl simmer for two hours
2. Add red and green peppers to tomato sauce
3. Mix tomato mixture with fricassee and simmer
4. Boil 1 cup of Carolina rice for five minutes
5. Add chicken then rice to a tureen dish
6. Add 2-3 tbsp of olive oil on top of dish
7. Put into moderately hot oven and watch
8. If the dish becomes dry, baste with broth but do not stir the dish
9. Artichokes may be added if desired
10. Serve in tureen dish

Source — Cooking in Old Creole Days.

Prepared by Megan D. Ruffolo

Louisiana Anthology

June 10, 2018

Stewed Crabs

Ingredients

• 3-4 crabs
• White wine
• Salt
• Pepper
• Grated nutmeg
• Bread crumbs
• 2 beat egg yolks
• 1 tbsp of vinegar
• Toasted sippets

Directions

1. Pick meat out of crab body and claws thoroughly
2. Put meat into stew pan with a splash of white wine
3. Add salt, pepper, and grated nutmeg to taste and heat
4. Add bread crumbs, 2 beat egg yolks, and 1 tbsp of vinegar to pot 
5. Stir the pot well
6. Make some toasted snippets and pour in the crab stew
7. Serve hot

Source — Cooking in Old Creole Days.

Prepared by Megan D. Ruffolo

Louisiana Anthology

June 10, 2018

Cream Puffs

Ingredients

• One cup of water
• Half a cup of the best butter
• One cup of sifted flour
• Five eggs, three whole and two yolks
• Half a cup of milk plus a little extra on the side
• Two tablespoons of cornstarch or fine flour
• Vanilla

Directions

Puffs

1. Put one cup of water on the fire, and when hot, melt in a half cup of the best butter.
2. Beat in one cup of sifted flour when it  boils - if lumpy, stir until perfectly smooth.
3. Set aside to cool.
4. Stir in three eggs, one at a time, without beating them.
5. Drop the batter on tins in small spoonfuls.
6. Bake for one hour in a quick oven.

Cream

1. Boil half a cup of milk.
2. Beat the yolks of two eggs very stiff.
3. Add four tablespoons of powdered sugar.
4. Pour the boiling milk on the eggs, stirring all the time.
5. Wet two tablespoons of cornstarch (or fine flour) with a little cold milk.
6. Add it to the custard and return it to the fire.
7. Stir until quite thick.
8. Flavor with vanilla when cold.
9. Lift the top of the puff with a knife and drop in the cream with a spoon.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Cream Puffs

Ingredients

• One cup of water
• Half a cup of the best butter
• One cup of sifted flour
• Five eggs, three whole and two yolks
• Half a cup of milk plus a little extra on the side
• Two tablespoons of cornstarch or fine flour
• Vanilla

Directions

Puffs

1. Put one cup of water on the fire, and when hot, melt in a half cup of the best butter.
2. Beat in one cup of sifted flour when it  boils - if lumpy, stir until perfectly smooth.
3. Set aside to cool.
4. Stir in three eggs, one at a time, without beating them.
5. Drop the batter on tins in small spoonfuls.
6. Bake for one hour in a quick oven.

Cream

1. Boil half a cup of milk.
2. Beat the yolks of two eggs very stiff.
3. Add four tablespoons of powdered sugar.
4. Pour the boiling milk on the eggs, stirring all the time.
5. Wet two tablespoons of cornstarch (or fine flour) with a little cold milk.
6. Add it to the custard and return it to the fire.
7. Stir until quite thick.
8. Flavor with vanilla when cold.
9. Lift the top of the puff with a knife and drop in the cream with a spoon.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Potato Soup

Ingredients

• Half a dozen fine potatoes
• A small onion
• Three pints of water
• Very litte salt
• Very little cayenne pepper
• Quarter pound of fresh butter
• Two tablespoons or more of sweet cream

Directions

1. Pare and slice half a dozen fine potatoes and a small onion.
2. Boil them in three pints of water till so soft that you can pulp them through a cullender.
3. Return them to the pot.
4. Add very little salt and cayenne pepper, and a quarter of a pound of fresh butter, divided into bits.
5. Boil it ten minutes longer.
6. Stir in two tablespoons or more of sweet cream once in the tureen.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Potato Soup

Ingredients

• Half a dozen fine potatoes
• A small onion
• Three pints of water
• Very litte salt
• Very little cayenne pepper
• Quarter pound of fresh butter
• Two tablespoons or more of sweet cream

Directions

1. Pare and slice half a dozen fine potatoes and a small onion.
2. Boil them in three pints of water till so soft that you can pulp them through a cullender.
3. Return them to the pot.
4. Add very little salt and cayenne pepper, and a quarter of a pound of fresh butter, divided into bits.
5. Boil it ten minutes longer.
6. Stir in two tablespoons or more of sweet cream once in the tureen.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Jumballaya (A Spanish Creole Dish)

Ingredients

• One pound of rice
• Cold roasted chicken (or the remnants of a turkey and a slice of ham)
• Tablespoon of lard
• Pint of hot water
• Optional: Cooked oysters or shrimp

Directions

1. Wash one pound of rice, and soak it for an hour.
2. Cut up a cold roast chicken or the remnants of a turkey and a slice of ham.
3. Fry the meat in a tablespoon of lard.
4. Stir in the rice, and add slowly, while stirring in a pint of hot water.
5. Cover your pot, and set it to cook slowly.
6. Optional: Add cooked oysters or shrimp to enhance the dish.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Jumballaya (A Spanish Creole Dish)

Ingredients

• One pound of rice
• Cold roasted chicken (or the remnants of a turkey and a slice of ham)
• Tablespoon of lard
• Pint of hot water
• Optional: Cooked oysters or shrimp

Directions

1. Wash one pound of rice, and soak it for an hour.
2. Cut up a cold roast chicken or the remnants of a turkey and a slice of ham.
3. Fry the meat in a tablespoon of lard.
4. Stir in the rice, and add slowly, while stirring in a pint of hot water.
5. Cover your pot, and set it to cook slowly.
6. Optional: Add cooked oysters or shrimp to enhance the dish.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Sweet Potatoes

Ingredients

• Two or three platefuls of sweet potatoes

Directions

1. Bake two or three platefuls of sweet potatoes until soft.
2. Peel and put them on a tin sheet.
3. Return them to the pot.
4. Bake them again for half an hour.
5. Serve them up hot.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Sweet Potatoes

Ingredients

• Two or three platefuls of sweet potatoes

Directions

1. Bake two or three platefuls of sweet potatoes until soft.
2. Peel and put them on a tin sheet.
3. Return them to the pot.
4. Bake them again for half an hour.
5. Serve them up hot.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Baked Shrimps

Ingredients

• Biscuits, pounded and beat
• Shrimps, boiled and picked
• Stewed tomatoes
• Little butter
• Salt
• Pepper

Directions

1. Butter well a deep dish.
2. Place a thick layer of pounded biscuits and boiled shrimps.
3. Add a layer of stewed tomatoes, with little butter, pepper, and salt.
4. Add a thinner layer of beat biscuits and another of shrimps.
5. Repeat until 3 or 4 layers of both are put in the dish and the top layer is biscuits.
6. Bake until quite brown.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Baked Shrimps

Ingredients

• Biscuits, pounded and beat
• Shrimps, boiled and picked
• Stewed tomatoes
• Little butter
• Salt
• Pepper

Directions

1. Butter well a deep dish.
2. Place a thick layer of pounded biscuits and boiled shrimps.
3. Add a layer of stewed tomatoes, with little butter, pepper, and salt.
4. Add a thinner layer of beat biscuits and another of shrimps.
5. Repeat until 3 or 4 layers of both are put in the dish and the top layer is biscuits.
6. Bake until quite brown.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Fried Oysters 19

Ingredients

• Oysters
• Eggs
• Nutmeg
• Grated bread
• Mace 
• Salt

Directions

1.  Choose the largest and finest oysters
2.  Beat the yolks of 3 or 4 eggs
3.  Mix with them grated bread and a small quantity of grated nutmeg, mace, and a little salt
4. Having stirred this batter well, dip the oysters into it
5. Fry them in lard, till they are of a light brown color
6. Take care not to do them too much.
7. Serve them up hot

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 15, 2018

Fried Oysters 19

Ingredients

• Oysters
• Eggs
• Nutmeg
• Grated bread
• Mace 
• Salt

Directions

1.  Choose the largest and finest oysters
2.  Beat the yolks of 3 or 4 eggs
3.  Mix with them grated bread and a small quantity of grated nutmeg, mace, and a little salt
4. Having stirred this batter well, dip the oysters into it
5. Fry them in lard, till they are of a light brown color
6. Take care not to do them too much.
7. Serve them up hot

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 15, 2018

Baked Fish 20

Ingredients

• 5 pounds fish
• Sweet lard
• Mace
• Salt
• Cayenne
• Butter
• Flour
• Onions
• Parsley
• Breadcrumbs
• Slices of pork
• Water
• Eggs
• Red wine
• Tomatoes or oysters

Directions

1. Take a large fish, weighing 5 pounds, or more
2. Scue the sides, and brown in a frying pan with a little sweet lard
3. Pound fine 24 or 30 cloves, a little mace, a tablespoonful of salt, a small teaspoonful of cayenne, 2 ditto of black pepper, 12 balls of butter about the size of a walnut, each rolled in flour, 2 handfuls of chopped onion, 1 ditto of parsley, 1 of bread crumbs
4. Fill the fish and sew up
5. Rub over the outside with egg, and cover with remainder of dressing
6. Put some slices of pork in the pan (if it has not been browned first)
7. Put the fish on, and set in the oven till brown
8. Then add 1 pint of water, and bake 2 hours; basting it
9. 15 minutes before taking up, add 1 pint red wine. A few oysters with their liquor will improve it; also shrimps or tomatoes, mushrooms and truffles.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 15, 2018

Baked Fish 20

Ingredients

• 5 pounds fish
• Sweet lard
• Mace
• Salt
• Cayenne
• Butter
• Flour
• Onions
• Parsley
• Breadcrumbs
• Slices of pork
• Water
• Eggs
• Red wine
• Tomatoes or oysters

Directions

1. Take a large fish, weighing 5 pounds, or more
2. Scue the sides, and brown in a frying pan with a little sweet lard
3. Pound fine 24 or 30 cloves, a little mace, a tablespoonful of salt, a small teaspoonful of cayenne, 2 ditto of black pepper, 12 balls of butter about the size of a walnut, each rolled in flour, 2 handfuls of chopped onion, 1 ditto of parsley, 1 of bread crumbs
4. Fill the fish and sew up
5. Rub over the outside with egg, and cover with remainder of dressing
6. Put some slices of pork in the pan (if it has not been browned first)
7. Put the fish on, and set in the oven till brown
8. Then add 1 pint of water, and bake 2 hours; basting it
9. 15 minutes before taking up, add 1 pint red wine. A few oysters with their liquor will improve it; also shrimps or tomatoes, mushrooms and truffles.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 15, 2018

Baked Clams 17

Ingredients

• Clams
• Butter
• Powdered mace and nutmeg
• Breadcrumbs
• Salt

Directions

1. Chop the clams fine, and mix with them 1 ounce of powdered mace and nutmeg
2. Butter the sides and bottom of a large, deep dish, arid cover the bottom with a layer of grated bread crumbs
3. Over this scatter some very small bits of the best fresh butter
4. Then add a thick layer of the chopped clams, next another layer of grated bread crumbs, and small bits of butter, then a layer of clams, and so on till the dish is full, finishing at the top with a layer of crumbs, butter, and salt.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 15, 2018

Baked Clams 17

Ingredients

• Clams
• Butter
• Powdered mace and nutmeg
• Breadcrumbs
• Salt

Directions

1. Chop the clams fine, and mix with them 1 ounce of powdered mace and nutmeg
2. Butter the sides and bottom of a large, deep dish, arid cover the bottom with a layer of grated bread crumbs
3. Over this scatter some very small bits of the best fresh butter
4. Then add a thick layer of the chopped clams, next another layer of grated bread crumbs, and small bits of butter, then a layer of clams, and so on till the dish is full, finishing at the top with a layer of crumbs, butter, and salt.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 15, 2018

Turtle Soup 2

Ingredients

• Turtle
• leg of beef
• An ounce of mace
• A dessertspoonful of allspice
• Teaspoonful of cloves
• Salt
• Black and cayenne pepper
• Parsley
• Thyme
• Onion
• Flour
• Brown sugar
• Eggs
• Madeira wine

Directions

Turtle Preparation

1. Take the whole of the turtle out of the shell
2. Cut it in pieces, that it may be more easily scalded
3. Throw these pieces, with the fins, into the pot, and when scalded, take off the coarse skin of the fins and lay them aside to make another dish
4. The thick skin of the stomach must be taken off: under it lies the fat, or what is termed the citron
5. Thus prepared, it is ready for making the soup.

Soup Preparation

1. Cut up the turtle in small pieces, throw them into a pot. 
2. But before doing this, take a leg of beef and boil it to a gravy
3. Then put in the pieces of turtle, adding as much water as will cover the whole, about 2 inches.
4. Let it boil slowly for 3 hours. The seasoning and the citron should be put in when the soup is half done. 
5. To 2 quarts and a half of soup add an ounce of mace, a dessertspoonful of allspice, tea-spoonful of cloves, and salt, black and cayenne pepper to your taste. 
6. Use parsley, thyme, and onions in the soup while boiling
7. When nearly done thicken with 2 tablespoonfuls of flour. 
8. To give it a good color, take a tablespoonful of brown sugar and burn it
9. When sufficiently burnt, add a wineglass of water; of this coloring use 2 tablespoonfuls in the soup. 
10. The forcemeat for the balls may be made with a bit of the turtle, a small piece of ham, and seasoned highly with sweet herbs
11. Add the yolk of one egg, roll it into the balls, fry them and put them into the soup
12. Boil a dozen eggs hard, slice them and put them in after adding a pint of Madeira wine.
13. After the wine cooks a little, the soup will be ready for table.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

june 14, 2018

Turtle Soup 2

Ingredients

• Turtle
• leg of beef
• An ounce of mace
• A dessertspoonful of allspice
• Teaspoonful of cloves
• Salt
• Black and cayenne pepper
• Parsley
• Thyme
• Onion
• Flour
• Brown sugar
• Eggs
• Madeira wine

Directions

Turtle Preparation

1. Take the whole of the turtle out of the shell
2. Cut it in pieces, that it may be more easily scalded
3. Throw these pieces, with the fins, into the pot, and when scalded, take off the coarse skin of the fins and lay them aside to make another dish
4. The thick skin of the stomach must be taken off: under it lies the fat, or what is termed the citron
5. Thus prepared, it is ready for making the soup.

Soup Preparation

1. Cut up the turtle in small pieces, throw them into a pot. 
2. But before doing this, take a leg of beef and boil it to a gravy
3. Then put in the pieces of turtle, adding as much water as will cover the whole, about 2 inches.
4. Let it boil slowly for 3 hours. The seasoning and the citron should be put in when the soup is half done. 
5. To 2 quarts and a half of soup add an ounce of mace, a dessertspoonful of allspice, tea-spoonful of cloves, and salt, black and cayenne pepper to your taste. 
6. Use parsley, thyme, and onions in the soup while boiling
7. When nearly done thicken with 2 tablespoonfuls of flour. 
8. To give it a good color, take a tablespoonful of brown sugar and burn it
9. When sufficiently burnt, add a wineglass of water; of this coloring use 2 tablespoonfuls in the soup. 
10. The forcemeat for the balls may be made with a bit of the turtle, a small piece of ham, and seasoned highly with sweet herbs
11. Add the yolk of one egg, roll it into the balls, fry them and put them into the soup
12. Boil a dozen eggs hard, slice them and put them in after adding a pint of Madeira wine.
13. After the wine cooks a little, the soup will be ready for table.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

june 14, 2018

Crab Soup 2

Ingredients 

• 12 large crabs
• Large onion
• 1 clove of garlic
• 1 tablespoon of lard
• Butter
• 1 whole can of tomatoes
• Salt
• Black and red pepper
• Lemon
• Soda crackers
• Thyme
• Parsley
• Sweet marjoram

Directions

1. Have ready one dozen large crabs
2. Separate the fat from the black shell and bodies
3. Cleanse them from the dead men's fingers
4. Boil the claws and pick the meat from them 
5. Have ready a large stew-pan, into which put one tablespoonful of lard, two of butter and one large onion
6. Cut up into not very small pieces 
7. Add one clove of garlic
8. Allow this to brown a little, then add one whole can of tomatoes
9. After they have stewed for 10 minutes, add the meat from the crab claws, then the crabs
10. Season with salt and black and red pepper, the rind of a lemon, and one tablespoonful of the juice
11. Sift over this about one-half dozen grated soda crackers
12. Then add boiling water to make the required quantity of soup, and allow it to boil moderately for 2 hours
13. A little while before serving, add the fat from the crabs and a little thyme, parsley, and sweet marjoram.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 14, 2018

Crab Soup 2

Ingredients 

• 12 large crabs
• Large onion
• 1 clove of garlic
• 1 tablespoon of lard
• Butter
• 1 whole can of tomatoes
• Salt
• Black and red pepper
• Lemon
• Soda crackers
• Thyme
• Parsley
• Sweet marjoram

Directions

1. Have ready one dozen large crabs
2. Separate the fat from the black shell and bodies
3. Cleanse them from the dead men's fingers
4. Boil the claws and pick the meat from them 
5. Have ready a large stew-pan, into which put one tablespoonful of lard, two of butter and one large onion
6. Cut up into not very small pieces 
7. Add one clove of garlic
8. Allow this to brown a little, then add one whole can of tomatoes
9. After they have stewed for 10 minutes, add the meat from the crab claws, then the crabs
10. Season with salt and black and red pepper, the rind of a lemon, and one tablespoonful of the juice
11. Sift over this about one-half dozen grated soda crackers
12. Then add boiling water to make the required quantity of soup, and allow it to boil moderately for 2 hours
13. A little while before serving, add the fat from the crabs and a little thyme, parsley, and sweet marjoram.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 14, 2018

Rice Blanc Mange

Ingredients

• 1 teacup of rice
• 2 cups of milk
• 1 tablespoon of sugar
• Vanilla
• Cream

Directions

1. Place teacup of rice into 1 cup of cold water; let stand until the rice crack and looks perfectly white
2. Add 2 cups of new milk and 1 tablespoon of white sugar; stir it
3. Let mixture simmer until all the milk is absorbed, stirring frequently
4. Pour mix into a mould to cool
5. Add vanilla to flavor and eat with cream.

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Rice Blanc Mange

Ingredients

• 1 teacup of rice
• 2 cups of milk
• 1 tablespoon of sugar
• Vanilla
• Cream

Directions

1. Place teacup of rice into 1 cup of cold water; let stand until the rice crack and looks perfectly white
2. Add 2 cups of new milk and 1 tablespoon of white sugar; stir it
3. Let mixture simmer until all the milk is absorbed, stirring frequently
4. Pour mix into a mould to cool
5. Add vanilla to flavor and eat with cream.

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Apple Island

Ingredients

• 6 eggs
• Apples
• Sugar
• Milk

Directions

1. Take 6 egg whites and add 4 tablespoons of nicely stewed, seasoned apples, rich with sugar, seasoned with rose water, lemon, or nutmeg
2. Beat until quite light, season with milk, which is prepared like boiled custard with the apple
3. Pour in a dish and put the island on it. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Apple Island

Ingredients

• 6 eggs
• Apples
• Sugar
• Milk

Directions

1. Take 6 egg whites and add 4 tablespoons of nicely stewed, seasoned apples, rich with sugar, seasoned with rose water, lemon, or nutmeg
2. Beat until quite light, season with milk, which is prepared like boiled custard with the apple
3. Pour in a dish and put the island on it. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Orange Whips

Ingredients

• 6 to 8 oranges
• 1/2 box of gelatine
• 2 to 3 eggs

Direcetions

1. Strain the juice of 6 or 8 oranges, sweeten to taste
2. Dissolve 1/2 box of gelatin; mix in the orange juice, and allow it to jelly slightly
3. Beat whites of 2 or 3 eggs to a froth, and mix together
4. Fill moulds, and set on ice. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Orange Whips

Ingredients

• 6 to 8 oranges
• 1/2 box of gelatine
• 2 to 3 eggs

Direcetions

1. Strain the juice of 6 or 8 oranges, sweeten to taste
2. Dissolve 1/2 box of gelatin; mix in the orange juice, and allow it to jelly slightly
3. Beat whites of 2 or 3 eggs to a froth, and mix together
4. Fill moulds, and set on ice. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Apple Float

Ingredients 

• 12 apples
• 2 eggs
• Previously made soft custard
• Sugar

Directions

1. Take the 12 apples, quarter, core, and boil in as little water as possible.
2. Pass apples through a sieve.
3. When cold, add 2 egg whites beaten; sweeten to the taste; beat with a spoon till quite stiff
4. Have previously made soft custard, with the 2 yolks; flavor and sweeten slightly. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Apple Float

Ingredients 

• 12 apples
• 2 eggs
• Previously made soft custard
• Sugar

Directions

1. Take the 12 apples, quarter, core, and boil in as little water as possible.
2. Pass apples through a sieve.
3. When cold, add 2 egg whites beaten; sweeten to the taste; beat with a spoon till quite stiff
4. Have previously made soft custard, with the 2 yolks; flavor and sweeten slightly. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Blanc Mange

Ingredients 

• 1 pint of cream
• 1 glass of peach water
• 2 ounces of French isinglass
• 3 pints of water

      Directions

• Boil 2 ounces of French isinglass in 3 pints of water for 20 minutes
• Strain mix into 1 pint of cream and let simmer for 5 minutes
• Add 1 glass of pure peach water; sweeten, and strain through a sieve into a mold. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Blanc Mange

Ingredients 

• 1 pint of cream
• 1 glass of peach water
• 2 ounces of French isinglass
• 3 pints of water

      Directions

• Boil 2 ounces of French isinglass in 3 pints of water for 20 minutes
• Strain mix into 1 pint of cream and let simmer for 5 minutes
• Add 1 glass of pure peach water; sweeten, and strain through a sieve into a mold. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Corn Pudding

Ingredients 

• Six ears of corn
• One egg
• One tablespoon of sugar
• One tablespoon of butter
• One teaspoon of salt 

Directions 

1. Cut six ears of soft corn from the cob
2. Scrape the milk from the cob
3. Add beaten egg, sugar, butter, and salt
4. Mix these ingredients together and bake for half an hour 

Source — Cooking in Old Creole Days

Prepared by Jazmine Wright 

Louisiana Anthology

June 1, 2018

 

Loaf of Gingerbread

Ingredients

• One cup of butter
• One cup of brown sugar 
• Four eggs
• One cup of sour cream
• Cup of molasses
• Two teaspoons of soda
• Four cups of flour
• One teaspoon of salt
• One teaspoon of yellow giner

Directions 

1. Work butter until creamy and mix it with brown sugar
2. Separate the whites and yolks of four eggs and beat both until light
3. Stir the eggs with the butter and sugar, and add sour cream and molasses
4. Before putting the molasses and cream together, add soda disolved in warm water
5. Mix flour with salt and yellow ginger and add it to the batter
6. Do all the mixing as quickly and lightly as possible
7. Bake thirty minutes with moderate heat

Soure — Cooking in Old Creole Days

Prepared by Jazmine Wright

Louisiana Anthology

June 8, 2018 

Soup without Meat

Ingredients 

• Four or five cucumbers 
• Three cups of lettuce
• Two sprigs of mint
• Parsely
• Pint of young peas
• Pint of old peas
• Quarter pound of butter
• Quarter of water 
• Salt
• Cayenne pepper

Directions 

1. Pare and cut cucumbers in small square pieces
2. Put herbs into a stewpan, with butter. salt, and cayenne pepper
3. Stew gently for an hour 
4. Boil old peas in water
5. When quite soft run them through a sieve
6. Add them together with the water they have been boiled into your herbs
7. Stew them all together for an hour
8. This soup is all the better if it does not stand long before it is served up

Source — Cooking in Old Creole Days

Prepared by Jazmine Wright

Louisiana Anthology

June 5, 2018

Oyster Soup

Ingredients

• Three quarts of oysters
• Three quarts of water
• Eight slices of ham 
• Two onions 
• Six egg yolks
• Four tablespoonns of wheat flour 
• One pint of rich milk
• One teaspon of white pepper
• Half grated nutmeg

Directions 

1. Boil oysters with the liquor, water, ham, and onions
2. Run it through a cullender and put the liguor alone back into the pot and let it come to a boil
3. While the oysters are boiling, beat the egg yolks with wheat flour and milk
4. Stir this into the oyster liquor, after it has been strained and made boiling hot
5. Add raw oysters and let the whole thicken a little on the fire
6. Add white pepper and nutmeg

Source — Creole Cookery Book

Prepared by Jazmine Wright 

Louisiana Anthology

June 4, 2018 

A Nice Way to Serve Crabs

Ingredients

• One dozen crabs
• One pound of bread crumbs
• Two tablespoons of butter
• One Teaspoon of salt
• Half teaspoon of black pepper
• Slice of onion, chopped very fine
• Half tablespoon of chopped parsley 
• Pinch of thyme
• One egg

Directions 

1. Boil crabs for five minutes
2. Pick and chop them
3. Add all ingredients
4. Shape in forms of mutton chops
5. Roll in beaten egg
6. Stick in a claw
7. Put in a frying pan three tablespoons of lard
8. When boiling, put the crabs to brown, which they will do in three minutes
9. Serve in a round dish with claws in the center

Source — Creole Cookery Book

Prepared by  Jazmine Wright

Louisiana Anthology

June 4, 2018

A Nice Way to Serve Crabs

Ingredients

• One dozen crabs
• One pound of bread crumbs
• Two tablespoons of butter
• One Teaspoon of salt
• Half teaspoon of black pepper
• Slice of onion, chopped very fine
• Half tablespoon of chopped parsley 
• Pinch of thyme
• One egg

Directions 

1. Boil crabs for five minutes
2. Pick and chop them
3. Add all ingredients
4. Shape in forms of mutton chops
5. Roll in beaten egg
6. Stick in a claw
7. Put in a frying pan three tablespoons of lard
8. When boiling, put the crabs to brown, which they will do in three minutes
9. Serve in a round dish with claws in the center

Source — Creole Cookery Book

Prepared by  Jazmine Wright

Louisiana Anthology

June 4, 2018

Oyster Soup

Ingredients

• Three quarts of oysters
• Three quarts of water
• Eight slices of ham 
• Two onions 
• Six egg yolks
• Four tablespoonns of wheat flour 
• One pint of rich milk
• One teaspon of white pepper
• Half grated nutmeg

Directions 

1. Boil oysters with the liquor, water, ham, and onions
2. Run it through a cullender and put the liguor alone back into the pot and let it come to a boil
3. While the oysters are boiling, beat the egg yolks with wheat flour and milk
4. Stir this into the oyster liquor, after it has been strained and made boiling hot
5. Add raw oysters and let the whole thicken a little on the fire
6. Add white pepper and nutmeg

Source — Creole Cookery Book

Prepared by Jazmine Wright 

Louisiana Anthology

June 4, 2018 

Soup without Meat

Ingredients 

• Four or five cucumbers 
• Three cups of lettuce
• Two sprigs of mint
• Parsely
• Pint of young peas
• Pint of old peas
• Quarter pound of butter
• Quarter of water 
• Salt
• Cayenne pepper

Directions 

1. Pare and cut cucumbers in small square pieces
2. Put herbs into a stewpan, with butter. salt, and cayenne pepper
3. Stew gently for an hour 
4. Boil old peas in water
5. When quite soft run them through a sieve
6. Add them together with the water they have been boiled into your herbs
7. Stew them all together for an hour
8. This soup is all the better if it does not stand long before it is served up

Source — Cooking in Old Creole Days

Prepared by Jazmine Wright

Louisiana Anthology

June 5, 2018

Loaf of Gingerbread

Ingredients

• One cup of butter
• One cup of brown sugar 
• Four eggs
• One cup of sour cream
• Cup of molasses
• Two teaspoons of soda
• Four cups of flour
• One teaspoon of salt
• One teaspoon of yellow giner

Directions 

1. Work butter until creamy and mix it with brown sugar
2. Separate the whites and yolks of four eggs and beat both until light
3. Stir the eggs with the butter and sugar, and add sour cream and molasses
4. Before putting the molasses and cream together, add soda disolved in warm water
5. Mix flour with salt and yellow ginger and add it to the batter
6. Do all the mixing as quickly and lightly as possible
7. Bake thirty minutes with moderate heat

Soure — Cooking in Old Creole Days

Prepared by Jazmine Wright

Louisiana Anthology

June 8, 2018