Stuffed Crabs

Ingredients

• 12 Crabs
• Grated crackers
• 1 Onion (finely chopped)
• Parsley
• Pepper and salt
• 4 Tablespoons of butter
• 1 Egg
• Juice of one lemon
• 1 Tomato
• Toasted bread crumbs

Directions

1. Boil the crabs.
2. Crack and pick out the meat from the crabs.
3. Put 1/3 as much grated crackers into the meat.
4. Put in 1 finely chopped onion, parsley, salt and pepper, and 4 tablespoons of butter.
5. Mix well.
6. Add one egg and mix well.
7. Add the juice of the lemon and a tomato.
8. Fill the crab shells with the mixture.
9. Bake half an hour.
10. Grate some toasted bread crumbs over them.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 24, 2019

Stuffed Crabs

Ingredients

• 12 Crabs
• Grated crackers
• 1 Onion (finely chopped)
• Parsley
• Pepper and salt
• 4 Tablespoons of butter
• 1 Egg
• Juice of one lemon
• 1 Tomato
• Toasted bread crumbs

Directions

1. Boil the crabs.
2. Crack and pick out the meat from the crabs.
3. Put 1/3 as much grated crackers into the meat.
4. Put in 1 finely chopped onion, parsley, salt and pepper, and 4 tablespoons of butter.
5. Mix well.
6. Add one egg and mix well.
7. Add the juice of the lemon and a tomato.
8. Fill the crab shells with the mixture.
9. Bake half an hour.
10. Grate some toasted bread crumbs over them.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 24, 2019

Okra Soup

Ingredients

• 1 pound of okra
• 1 pound of potatoes
• 1 pound of beef
• 10 quarts of cold water

Seasoning

• Cayenne
• Black pepper
• salt

Instructions

1. Cut the okra up into small pieces.
2. Skin and chop up the potatoes.
3. Cut up the beef into slimmer pieces
4. Put the okra, potatoes, and beef into a pan of 10 quarts of water.
5. Boil it for 7 hours.
6. Season with cayenne or black pepper and salt.

Fried Oysters

Ingredients

• 100 oysters
• 4 egg yolks
• 1 cup of bread crumbs
• 1 stick of butter

Seasoning

• Pepper
• Salt
• Mace

Instructions

1. Take the 100 oysters and dry them in a towel.
2. Beat the yolks of 4 eggs very lightly in a small bowl.
3. Add a handful of breadcrumbs in the small bowl. Also sprinkle pepper, salt and mace in the bowl. Stir to mix together.
4. Dip your oysters into the mixture.
5. Fry them in boiling butter until they become a light brown.

Fried Oysters

Ingredients

• 100 oysters
• 4 egg yolks
• 1 cup of bread crumbs
• 1 stick of butter

Seasoning

• Pepper
• Salt
• Mace

Instructions

1. Take the 100 oysters and dry them in a towel.
2. Beat the yolks of 4 eggs very lightly in a small bowl.
3. Add a handful of breadcrumbs in the small bowl. Also sprinkle pepper, salt and mace in the bowl. Stir to mix together.
4. Dip your oysters into the mixture.
5. Fry them in boiling butter until they become a light brown.

Okra Soup

Ingredients

• 1 pound of okra
• 1 pound of potatoes
• 1 pound of beef
• 10 quarts of cold water

Seasoning

• Cayenne
• Black pepper
• salt

Instructions

1. Cut the okra up into small pieces.
2. Skin and chop up the potatoes.
3. Cut up the beef into slimmer pieces
4. Put the okra, potatoes, and beef into a pan of 10 quarts of water.
5. Boil it for 7 hours.
6. Season with cayenne or black pepper and salt.

Oyster Soup

Ingredients

• 100 oysters
• Liquor
• 2 quarts of water
• Tablespoon-full of butter
• 1 pint of rich milk or cream
• Pinch of mace
• Pinch of nutmeg
• Pinch of pepper
• Pinch of salt
• Wheat flour (optional)

Instructions

1. Take 100 oysters, strain them through a cullender and set the liquor to boil.
2. Add two quarts of water when the scum has risen and been taken off.
3. Add a tablespoon-full of butter, one pint of rich milk or cream, mace, nutmeg, pepper and salt.
4. Boil these ingredients together.
5. Just before serving, throw in the oysters.
6. If the soup is too thin, stir in a little wheat flour a few minutes before serving.

Oyster Soup

Ingredients

• 100 oysters
• Liquor
• 2 quarts of water
• Tablespoon-full of butter
• 1 pint of rich milk or cream
• Pinch of mace
• Pinch of nutmeg
• Pinch of pepper
• Pinch of salt
• Wheat flour (optional)

Instructions

1. Take 100 oysters, strain them through a cullender and set the liquor to boil.
2. Add two quarts of water when the scum has risen and been taken off.
3. Add a tablespoon-full of butter, one pint of rich milk or cream, mace, nutmeg, pepper and salt.
4. Boil these ingredients together.
5. Just before serving, throw in the oysters.
6. If the soup is too thin, stir in a little wheat flour a few minutes before serving.

Pasta Salad

Ingredients

• 1 pound of thin spaghetti, broke into 3-4” pieces
• 3 Roma tomatoes, diced
• 1 medium zucchini, diced
• 1 medium yellow zucchini squash, diced
• 1 green pepper, diced
• 1 red pepper, diced
• 1 red onion, diced
• 1 cucumber, diced
• 2 (2.25 oz) cans sliced olives, drained
• 8 oz cheddar cheese, cut into small cubes

Dressing

• 1 (16 oz) bottle Italian dressing
• ¼ cup grated Parmesan cheese
• 1 teaspoon paprika
• ¼ teaspoon garlic powder

Topping

• 1 teaspoon Salad Supreme (optional)

Instructions

1. Cook dinner spaghetti consistent with package instructions, then rinse in cold water and drain. Set aside and allow to cool.
2. Place tomatoes, zucchini, squash, peppers, onion, cucumber, olives, and cheese in a big bowl. Add cooled spaghetti noodles and mix properly.
3. Blend together dressing, Parmesan cheese, paprika, and garlic powder in a small bowl. Pour on the spaghetti and veggies and blend until completely combined.
4. Store inside the fridge for as a minimum of 2 hours before serving.

Pasta Salad

Ingredients

• 1 pound of thin spaghetti, broke into 3-4” pieces
• 3 Roma tomatoes, diced
• 1 medium zucchini, diced
• 1 medium yellow zucchini squash, diced
• 1 green pepper, diced
• 1 red pepper, diced
• 1 red onion, diced
• 1 cucumber, diced
• 2 (2.25 oz) cans sliced olives, drained
• 8 oz cheddar cheese, cut into small cubes

Dressing

• 1 (16 oz) bottle Italian dressing
• ¼ cup grated Parmesan cheese
• 1 teaspoon paprika
• ¼ teaspoon garlic powder

Topping

• 1 teaspoon Salad Supreme (optional)

Instructions

1. Cook dinner spaghetti consistent with package instructions, then rinse in cold water and drain. Set aside and allow to cool.
2. Place tomatoes, zucchini, squash, peppers, onion, cucumber, olives, and cheese in a big bowl. Add cooled spaghetti noodles and mix properly.
3. Blend together dressing, Parmesan cheese, paprika, and garlic powder in a small bowl. Pour on the spaghetti and veggies and blend until completely combined.
4. Store inside the fridge for as a minimum of 2 hours before serving.

Meatball Stew

Ingredients

• 2 lb hamburger meat,
• One bunch celery,
• One white onion,
• Bread Crumbs,
• Brown gravy,
• White rice,

Directions 

1. Chop celery and onions
2. Pour breadcrumbs in a pan
3. Combine hamburger meat, celery, and onions into a mixture
4. Roll mixture in breadcrumbs until a solid meatball forms
5. Simmer meatballs in brown gravy for 1 hour 
6. Serve over white rice.

Source — Landry’s Family Cookbook. 

Prepared by Mallory M. deMarigny 

Louisiana Anthology

June 17, 2019

Meatball Stew

Ingredients

• 2 lb hamburger meat,
• One bunch celery,
• One white onion,
• Bread Crumbs,
• Brown gravy,
• White rice,

Directions 

1. Chop celery and onions
2. Pour breadcrumbs in a pan
3. Combine hamburger meat, celery, and onions into a mixture
4. Roll mixture in breadcrumbs until a solid meatball forms
5. Simmer meatballs in brown gravy for 1 hour 
6. Serve over white rice.

Source — Landry’s Family Cookbook. 

Prepared by Mallory M. deMarigny 

Louisiana Anthology

June 17, 2019

Gumbo D’Herbes Green Gumbo

Ingredients

• Young cabbage leaves, beet Leaves, turnip Leaves,
• Mustard leaves, spinach, cresses,
• Green Onions,
• Brown gravy,
• Beef and ham,

Directions

1. Boil equal portions of vegetables
2. Once boiled, chop fine
3. Lightly fry beef and ham in a brown gravy,
4. Add vegetables and cook for 1 hour
5. Add hot water if necessary 
6. Cook on low for 2 hours
7. Add hot pepper.

Source — Creole Cookery Book. 

Prepared by Mallory M. deMarigny

Louisiana Anthology

June 17, 2019

Gumbo D’Herbes Green Gumbo

Ingredients

• Young cabbage leaves, beet Leaves, turnip Leaves,
• Mustard leaves, spinach, cresses,
• Green Onions,
• Brown gravy,
• Beef and ham,

Directions

1. Boil equal portions of vegetables
2. Once boiled, chop fine
3. Lightly fry beef and ham in a brown gravy,
4. Add vegetables and cook for 1 hour
5. Add hot water if necessary 
6. Cook on low for 2 hours
7. Add hot pepper.

Source — Creole Cookery Book. 

Prepared by Mallory M. deMarigny

Louisiana Anthology

June 17, 2019

To Dress Shrimps in Tomato Catsup 14

Ingredients:

• 1/2 Pint of shrimps
• 1 tablespoon of butter
• Salt
• Black pepper
• Red pepper
• 2 tablespoon of catsup

Directions:

1. Boil the 1/2 pint shrimp. 
2. Put into a la braise dish after boiling.
3. Add 2 tablespoons of catsup.
4. Add 1 tablespoon of butter.
5. Add salt, red, and black pepper to taste. 

Source - Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 17, 2019

To Dress Shrimps in Tomato Catsup 14

Ingredients:

• 1/2 Pint of shrimps
• 1 tablespoon of butter
• Salt
• Black pepper
• Red pepper
• 2 tablespoon of catsup

Directions:

1. Boil the 1/2 pint shrimp. 
2. Put into a la braise dish after boiling.
3. Add 2 tablespoons of catsup.
4. Add 1 tablespoon of butter.
5. Add salt, red, and black pepper to taste. 

Source - Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 17, 2019

Preserved Figs

Ingredients

• White figs
• White sugar

Directions

1. Ensure the white figs are nearly ripe.
2. Score them across, as deep as the outside skin.
3. Make a syrup using white sugar, equal weight with the figs.
4. Boil the figs gently until they look clear.
5. Take the figs off of the fire.
6. Boil the syrup until thick and rich.
7. Pour the hot syrup over the figs.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 14, 2019

Preserved Figs

Ingredients

• White figs
• White sugar

Directions

1. Ensure the white figs are nearly ripe.
2. Score them across, as deep as the outside skin.
3. Make a syrup using white sugar, equal weight with the figs.
4. Boil the figs gently until they look clear.
5. Take the figs off of the fire.
6. Boil the syrup until thick and rich.
7. Pour the hot syrup over the figs.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 14, 2019

Banana Nut Bread

Ingredients

• 1/2 cup of Coconut Flour
• 1 1/2 tsp. of Baking Soda
• 1/4 tsp. of Salt
• 2 tsp. of Cinnamon
• 1 tsp. of Vanilla
• 1 1/2 cups of Mashed Ripe Banana
• 1 cup of Sugar
• 1/2 cup of Coconut Oil
• 1 cup of Coconut Milk
• 3 Eggs
• 1/2 cup of Chopped Walnuts
• 1/2 cup of Chopped Pecans

Directions

1. Preheat oven to 325°
2. Grease loaf pan and dust with flour
3. Whisk flour, baking soda, cinnamon, and salt in a bowl
4. Mix egg, sugar, and vegetable oil in another bowl
5. Combine ingredients from the bowls and stir until blended
6. Add milk, vanilla, and mashed bananas to bowl and mix
7. Fold in chopped walnuts into batter
8. Pour batter into loaf pan and top with chopped pecans
9. Bake for 60 - 80 minutes; check with toothpick until comes out clean

Source — Hanna Blanchard

Prepared by Hanna Blanchard
Louisiana Anthology
June 14, 2019

Banana Nut Bread

Ingredients

• 1/2 cup of Coconut Flour
• 1 1/2 tsp. of Baking Soda
• 1/4 tsp. of Salt
• 2 tsp. of Cinnamon
• 1 tsp. of Vanilla
• 1 1/2 cups of Mashed Ripe Banana
• 1 cup of Sugar
• 1/2 cup of Coconut Oil
• 1 cup of Coconut Milk
• 3 Eggs
• 1/2 cup of Chopped Walnuts
• 1/2 cup of Chopped Pecans

Directions

1. Preheat oven to 325°
2. Grease loaf pan and dust with flour
3. Whisk flour, baking soda, cinnamon, and salt in a bowl
4. Mix egg, sugar, and vegetable oil in another bowl
5. Combine ingredients from the bowls and stir until blended
6. Add milk, vanilla, and mashed bananas to bowl and mix
7. Fold in chopped walnuts into batter
8. Pour batter into loaf pan and top with chopped pecans
9. Bake for 60 - 80 minutes; check with toothpick until comes out clean

Source — Hanna Blanchard

Prepared by Hanna Blanchard
Louisiana Anthology
June 14, 2019

Fried Plantains

Ingredients

• Ripe Plantains
• Lard
• Flour
• Powdered sugar

Directions

1. Prepare frying pan filled with boiling lard
2. Peel plantains and split them in long slips
3. Dredge slightly with flour
4. Place plantains in frying pan to fry well
5. Take perforated skimmer to drain excess lard from plantains
6. Transfer them to a dish
7. Sprinkle powdered sugar on plantains and serve

Source — Creole Cookery Book

Prepared by Hanna Blanchard

Louisiana Anthology

June 14, 2019

Fried Plantains

Ingredients

• Ripe Plantains
• Lard
• Flour
• Powdered sugar

Directions

1. Prepare frying pan filled with boiling lard
2. Peel plantains and split them in long slips
3. Dredge slightly with flour
4. Place plantains in frying pan to fry well
5. Take perforated skimmer to drain excess lard from plantains
6. Transfer them to a dish
7. Sprinkle powdered sugar on plantains and serve

Source — Creole Cookery Book

Prepared by Hanna Blanchard

Louisiana Anthology

June 14, 2019

Angel's Food

Ingredients

• 11 Eggs
• 1 7/8 cups of Powdered Sugar
• 1 1/4 cups of Flour
• 1 tsp. of Cream of Tartar

Directions

1. Heat oven to moderate temperature
2. Separate egg whites from yolks
3. Sift flour 4 times
4. Add cream of tartar and sift again
5. Sift powdered sugar
6. Beat egg whites to a stiff froth adding powdered sugar, flour, then vanilla gradually
7. Continue to beat until placed in greased pan
8. Bake for 40 minutes; leave in oven for a few minutes if too soft
9. Keep oven door closed for 15 minutes after baking finishes
10. Turn pan upside down to cool
11. Loosen cold cake from pan with a knife
12. Place cake in refrigerator

Source — Creole Cookery Book

Prepared by Hanna Blanchard

Louisiana Anthology

June 14, 2019

Angel's Food

Ingredients

• 11 Eggs
• 1 7/8 cups of Powdered Sugar
• 1 1/4 cups of Flour
• 1 tsp. of Cream of Tartar

Directions

1. Heat oven to moderate temperature
2. Separate egg whites from yolks
3. Sift flour 4 times
4. Add cream of tartar and sift again
5. Sift powdered sugar
6. Beat egg whites to a stiff froth adding powdered sugar, flour, then vanilla gradually
7. Continue to beat until placed in greased pan
8. Bake for 40 minutes; leave in oven for a few minutes if too soft
9. Keep oven door closed for 15 minutes after baking finishes
10. Turn pan upside down to cool
11. Loosen cold cake from pan with a knife
12. Place cake in refrigerator

Source — Creole Cookery Book

Prepared by Hanna Blanchard

Louisiana Anthology

June 14, 2019

Peach Tart

Ingredients

• Free-stone peaches
• Sufficient quantity of sugar
• Shells of fine puff paste
• Cream
• White sugar

Directions

1. Pare the peaches and cut them into small pieces.
2. Be sure to leave out the stones. 
3. Crack the stones, blanch the kernels and mix that in with the peaches.
4. Mix in a sufficient quantity of sugar.
5. Set the peaches away until the sugar draws out of the juice.
6. Stew the peaches until they are soft.
7. Take them out, mash them with a spoon, and set them away to cool.
8. Mix with cream.
9. When cool, put the peaches into the shells. 
10. Grate white sugar over the mixture in the shells.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 14, 2019

Peach Tart

Ingredients

• Free-stone peaches
• Sufficient quantity of sugar
• Shells of fine puff paste
• Cream
• White sugar

Directions

1. Pare the peaches and cut them into small pieces.
2. Be sure to leave out the stones. 
3. Crack the stones, blanch the kernels and mix that in with the peaches.
4. Mix in a sufficient quantity of sugar.
5. Set the peaches away until the sugar draws out of the juice.
6. Stew the peaches until they are soft.
7. Take them out, mash them with a spoon, and set them away to cool.
8. Mix with cream.
9. When cool, put the peaches into the shells. 
10. Grate white sugar over the mixture in the shells.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 14, 2019

Sweet Corn Bread

Ingredients

• 1 Pint of cornmeal
• 1/2 Pint of milk
• 1/2 Pint of molasses
• 1 Tablespoon of butter
• 1 Tablespoon of powdered ginger
• 2 Eggs

Directions

1. Beat the eggs light.
2. Add all other ingredients.
3. Put the cornmeal in last.
4. Bake in a pan.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 14, 2019

Sweet Corn Bread

Ingredients

• 1 Pint of cornmeal
• 1/2 Pint of milk
• 1/2 Pint of molasses
• 1 Tablespoon of butter
• 1 Tablespoon of powdered ginger
• 2 Eggs

Directions

1. Beat the eggs light.
2. Add all other ingredients.
3. Put the cornmeal in last.
4. Bake in a pan.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 14, 2019

Boiled Okra

Ingredients

• Small Okra
• 1/2 pint of Milk
• 1/4 lbs. of Butter
• Flour (only a small amount)
• Pepper (to taste)

Directions

Okra

1. Wash okra
2. Cut off a small piece from each end
3. Boil until very tender
4. Drain well and transfer to deep dish
5. Lay bits of butter among okra and pepper to taste
6. Cover dish to melt butter

Sauce

1. Boil 1/2 pint of milk
2. Stir 1/4 lb. of  butter into milk gradually
3. Divide into four pieces, then roll in flour
4. Pour sauce over dish of okra

Source — Creole Cookery Book

Prepared by Hanna Blanchard

Louisiana Anthology

June 13, 2019

Boiled Okra

Ingredients

• Small Okra
• 1/2 pint of Milk
• 1/4 lbs. of Butter
• Flour (only a small amount)
• Pepper (to taste)

Directions

Okra

1. Wash okra
2. Cut off a small piece from each end
3. Boil until very tender
4. Drain well and transfer to deep dish
5. Lay bits of butter among okra and pepper to taste
6. Cover dish to melt butter

Sauce

1. Boil 1/2 pint of milk
2. Stir 1/4 lb. of  butter into milk gradually
3. Divide into four pieces, then roll in flour
4. Pour sauce over dish of okra

Source — Creole Cookery Book

Prepared by Hanna Blanchard

Louisiana Anthology

June 13, 2019

Stove-Top Macaroni and Cheese

Ingredients

https://georgiafilipinoshop.com/product/royal-elbow-macaroni-400g/

• 16 ounces of elbow macaroni
• ¼ cup butter
• ¼ cup all-purpose flour
• ½ teaspoon salt
• 1 dash (⅛ teaspoon) black pepper
• 1 cups warm milk
• 2 cups shredded cheddar cheese (8 ounces)

Directions

1. Boil macaroni until desired softness is reached
2. Melt the butter on medium heat in a saucepan
3. Stir in the flour, mixing consistently for 3-5 minutes, allowing a thickening roux to form
4. Slowly add salt, pepper, and milk while continuing to stir
5. Mix the sauce consistently, allowing it to cook until bubbles are visible
6. Add and stir in the cheese in increments until completely melted
7. Drain the macaroni and combine with the sauce
8. Stir and serve 

Source – Genius Kitchen.

Prepared by Fatima Z. Hussain

Louisiana Anthology

June 10, 2019

Stove-Top Macaroni and Cheese

Ingredients

https://georgiafilipinoshop.com/product/royal-elbow-macaroni-400g/

• 16 ounces of elbow macaroni
• ¼ cup butter
• ¼ cup all-purpose flour
• ½ teaspoon salt
• 1 dash (⅛ teaspoon) black pepper
• 1 cups warm milk
• 2 cups shredded cheddar cheese (8 ounces)

Directions

1. Boil macaroni until desired softness is reached
2. Melt the butter on medium heat in a saucepan
3. Stir in the flour, mixing consistently for 3-5 minutes, allowing a thickening roux to form
4. Slowly add salt, pepper, and milk while continuing to stir
5. Mix the sauce consistently, allowing it to cook until bubbles are visible
6. Add and stir in the cheese in increments until completely melted
7. Drain the macaroni and combine with the sauce
8. Stir and serve 

Source – Genius Kitchen.

Prepared by Fatima Z. Hussain

Louisiana Anthology

June 10, 2019

Scalloped Oysters

Ingredients

• 1-quart Oysters (4 cups)
• Bread crumbs or crackers
• Butter
• Allspice (pimento)
• Peppercorn
• Mace
• Madeira wine

Directions

1. Scald the oysters in their liquor
2. Drain the oysters
3. Prepare the pan by buttering it and sprinkling the bread crumbs on the bottom and sides
4. Place a layer of oysters as the first layer, followed by breadcrumbs, then pieces of butter, a few whole allspices, peppercorns, and a small quantity of mace
5. Repeat the layers until the pan is full
6. Cover the layers with one more spread of bread crumbs
7. Pour a small glass of the Madeira over the crumbs
8. Bake for one hour

Source – Creole Cookery Book.

Prepared by Fatima Z. Hussain

Louisiana Anthology

June 10, 2019

Scalloped Oysters

Ingredients

• 1-quart Oysters (4 cups)
• Bread crumbs or crackers
• Butter
• Allspice (pimento)
• Peppercorn
• Mace
• Madeira wine

Directions

1. Scald the oysters in their liquor
2. Drain the oysters
3. Prepare the pan by buttering it and sprinkling the bread crumbs on the bottom and sides
4. Place a layer of oysters as the first layer, followed by breadcrumbs, then pieces of butter, a few whole allspices, peppercorns, and a small quantity of mace
5. Repeat the layers until the pan is full
6. Cover the layers with one more spread of bread crumbs
7. Pour a small glass of the Madeira over the crumbs
8. Bake for one hour

Source – Creole Cookery Book.

Prepared by Fatima Z. Hussain

Louisiana Anthology

June 10, 2019

Pickled Oysters

Ingredients

• Large jar of Oysters (must have over one pint of oyster liquor)
• Two pints of vinegar
• Pepper
• Mace
• Salt

Directions

Oysters

1. Begin by opening the oysters and saving the liquor into a pot
2. Warm the oysters in the liquor until just before boiling, small bubbles and steam will be visible
3. Remove the oysters from the liquor 

Pickling

1. Combine one pint of the liquor with the vinegar
2. Add pepper, mace, and salt to taste
3. Allow ingredients to boil for approximately 1 hour
4. Leave broth to cool
5. Pour over the oysters and serve 

Source – Creole Cookery Book.
Prepared by Fatima Z. Hussain
Louisiana Anthology
June 10, 2019

Pickled Oysters

Ingredients

• Large jar of Oysters (must have over one pint of oyster liquor)
• Two pints of vinegar
• Pepper
• Mace
• Salt

Directions

Oysters

1. Begin by opening the oysters and saving the liquor into a pot
2. Warm the oysters in the liquor until just before boiling, small bubbles and steam will be visible
3. Remove the oysters from the liquor 

Pickling

1. Combine one pint of the liquor with the vinegar
2. Add pepper, mace, and salt to taste
3. Allow ingredients to boil for approximately 1 hour
4. Leave broth to cool
5. Pour over the oysters and serve 

Source – Creole Cookery Book.
Prepared by Fatima Z. Hussain
Louisiana Anthology
June 10, 2019