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 

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
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
Prepared by Kaitlyn J. Spearman
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
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 

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

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."


    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
    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
    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."


    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

    Prepared by Megan D. Ruffolo
    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
    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
    Prepared by Megan D. Ruffolo
    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
    Prepared by Megan D. Ruffolo
    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
    Prepared by Megan D. Ruffolo
    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
    Prepared by Megan D. Ruffolo
    June 10, 2018


    Tuesday, July 3, 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
      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
      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
      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
      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
      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
      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
      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
      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
      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
      June 11, 2018