Courtbouillon of Perch

Ingredients

• Perch (scaled and cleaned)
• 1 oz butter
• Flour
• 4-8 small onions
• Sweet herbs
• 1-pint wine
• 1 lemon

Directions

1. Roll the scaled and cleaned perch in flour and place it in a stewpan with 1 oz of butter.
2. Add the sweet herbs and small onions to the pan along with 1 pint of wine
3. Simmer until perch is fully cooked
4. Plate perch with choice of sides and garnish with a lemon wedge.

Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020

Courtbouillon of Perch

Ingredients

• Perch (scaled and cleaned)
• 1 oz butter
• Flour
• 4-8 small onions
• Sweet herbs
• 1-pint wine
• 1 lemon

Directions

1. Roll the scaled and cleaned perch in flour and place it in a stewpan with 1 oz of butter.
2. Add the sweet herbs and small onions to the pan along with 1 pint of wine
3. Simmer until perch is fully cooked
4. Plate perch with choice of sides and garnish with a lemon wedge.

Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020

Stuffed Crab

Ingredients

• 1 dozen crab
• Crackers
• 1 onion (finely chopped)
• Parsley
• 4 tbsp butter
• 1 egg
• 1 lemon 
• 1 tomato (chopped)
• Toasted bread crumbs

Directions

1. Boil and shell crabs making sure to reserve the shell for later. Place crab meat in a bowl.
2. Add to the bowl parsley, 4 tablespoons of butter, salt, pepper, finely chopped onion, and about a third of the crab meat worth of crackers and mix. 
3. Add 1 egg to the bowl and continue mixing
4. Add the juice of 1 whole lemon and 1 chopped tomato and continue mixing
5. Fill the reserved shells with the crab meat mixture and place on a cooking tray
6. Place the tray in a 350-degree oven for 30 minutes.
7. Top with toasted bread crumbs 

Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020

Stuffed Crab

Ingredients

• 1 dozen crab
• Crackers
• 1 onion (finely chopped)
• Parsley
• 4 tbsp butter
• 1 egg
• 1 lemon 
• 1 tomato (chopped)
• Toasted bread crumbs

Directions

1. Boil and shell crabs making sure to reserve the shell for later. Place crab meat in a bowl.
2. Add to the bowl parsley, 4 tablespoons of butter, salt, pepper, finely chopped onion, and about a third of the crab meat worth of crackers and mix. 
3. Add 1 egg to the bowl and continue mixing
4. Add the juice of 1 whole lemon and 1 chopped tomato and continue mixing
5. Fill the reserved shells with the crab meat mixture and place on a cooking tray
6. Place the tray in a 350-degree oven for 30 minutes.
7. Top with toasted bread crumbs 

Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020

Gumbo Aux Herbes

Ingredients

• Cabbage leaves
• Beet leaves
• Turnip leaves 
• Mustard leaves
• Spinach leaves 
• Parsley (chopped)
• Green onions (chopped)
• 1 tsp cooking soda
• Veal brisket 
• Diced ham
• 1 large onion (finely chopped)
• Salt
• Pepper
• Lard

Directions

1. Wash and soak all of the leaves along with the parsley and green onions. Once washed, remove the midrib of the leaves. 
2. In a pot, boil the leaves, parsley, green onions, and 1 teaspoon of cooking powder for 2 hours.
3. Strain and chop the greens and place in a bowl.
4. Add a heaping teaspoon of lard to the pot along with the veal brisket, diced ham, finely chopped onions, and salt and pepper and fry until the mixture becomes a rich brown color. 
5. Add the cooked greens and stir in hot water until the desired amount of gumbo is in the pot. 
6. Serve over rice 

Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020

Gumbo Aux Herbes

Ingredients

• Cabbage leaves
• Beet leaves
• Turnip leaves 
• Mustard leaves
• Spinach leaves 
• Parsley (chopped)
• Green onions (chopped)
• 1 tsp cooking soda
• Veal brisket 
• Diced ham
• 1 large onion (finely chopped)
• Salt
• Pepper
• Lard

Directions

1. Wash and soak all of the leaves along with the parsley and green onions. Once washed, remove the midrib of the leaves. 
2. In a pot, boil the leaves, parsley, green onions, and 1 teaspoon of cooking powder for 2 hours.
3. Strain and chop the greens and place in a bowl.
4. Add a heaping teaspoon of lard to the pot along with the veal brisket, diced ham, finely chopped onions, and salt and pepper and fry until the mixture becomes a rich brown color. 
5. Add the cooked greens and stir in hot water until the desired amount of gumbo is in the pot. 
6. Serve over rice 

Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020

Cake Cookies

Ingredients

• 2 large eggs
• 1 box of cake mix
• 1/2 cup of vegetable oil

Directions

1. Preheat oven to 350 degrees. 
2. Mix together cake mix, eggs, and oil in a large bowl.
3. Make little balls about two table spoons thick with the dough and place them about two inches away from each other o an ungreased cookie sheet.
4. Bake for about 10 to 11 minutes. Let cool for 6 minutes before lifting off of the cookie sheet. 

Source — All Recipes
Prepared by Victoria Ned
Louisiana Anthology
March 24, 2020

Cake Cookies

Ingredients

• 2 large eggs
• 1 box of cake mix
• 1/2 cup of vegetable oil

Directions

1. Preheat oven to 350 degrees. 
2. Mix together cake mix, eggs, and oil in a large bowl.
3. Make little balls about two table spoons thick with the dough and place them about two inches away from each other o an ungreased cookie sheet.
4. Bake for about 10 to 11 minutes. Let cool for 6 minutes before lifting off of the cookie sheet. 

Source — All Recipes
Prepared by Victoria Ned
Louisiana Anthology
March 24, 2020

Irish Potatoes Mashed

Ingredients

• 8 to 10 Irish potatoes
• 1/4 teaspoon of salt for boiling
• 2 1/2 tablespoons of butter
• 1/2 cup of milk 
• A pinch of salt for taste

Directions

1. First, peel the potatoes and then put the potatoes in a pot and fill the pot with enough water to cover the potatoes. Add the 1/4 teaspoon of salt to the water before boiling. 
2. Boil potatoes until the potatoes are tender. Let the potatoes cool off for a few minutes before putting them in a bowl then add in the 2 1/2 tablespoons of butter. 
3. With a potato masher or tablespoon, mash and mix the potatoes and butter. 
4. Slowly pour in the milk mixing the potatoes and butter with it. Pour in as much or as little milk for desired consistency. 
5. Add the pinch of salt for taste. 

Source — Creole Cookery Book
Prepared by Victoria Ned
Louisiana Anthology
March 24, 2020

Irish Potatoes Mashed

Ingredients

• 8 to 10 Irish potatoes
• 1/4 teaspoon of salt for boiling
• 2 1/2 tablespoons of butter
• 1/2 cup of milk 
• A pinch of salt for taste

Directions

1. First, peel the potatoes and then put the potatoes in a pot and fill the pot with enough water to cover the potatoes. Add the 1/4 teaspoon of salt to the water before boiling. 
2. Boil potatoes until the potatoes are tender. Let the potatoes cool off for a few minutes before putting them in a bowl then add in the 2 1/2 tablespoons of butter. 
3. With a potato masher or tablespoon, mash and mix the potatoes and butter. 
4. Slowly pour in the milk mixing the potatoes and butter with it. Pour in as much or as little milk for desired consistency. 
5. Add the pinch of salt for taste. 

Source — Creole Cookery Book
Prepared by Victoria Ned
Louisiana Anthology
March 24, 2020

Rice as Cooked in Japan

Ingredients

• 1 cup of rice ( but you can use any mount of rice you desire)
• Cold water
• 1/4 tsp of salt (for every 1 to 2 cups of uncooked rice use 1/4 tsp. of salt as the necessary measurement when boiling rice)

Directions

1. Measure and pour desired amount of rice inside a pot with a close fitting lid.
2. Pour on just enough cold water to prevent the rice from burning to the pot. 
3. Based on the measurement for the salt listed in Ingredients, add the salt to the rice.  
4. Set the the pot on a medium fire. The rice is steamed rather than boiled until it is nearly done.
5. Then take off the cover of the pot and allow the surplus steam and water to escape.

Source — Creole Cookery Book
Prepared by Victoria Ned
Louisiana Anthology
March 24, 2020

Rice as Cooked in Japan

Ingredients

• 1 cup of rice ( but you can use any mount of rice you desire)
• Cold water
• 1/4 tsp of salt (for every 1 to 2 cups of uncooked rice use 1/4 tsp. of salt as the necessary measurement when boiling rice)

Directions

1. Measure and pour desired amount of rice inside a pot with a close fitting lid.
2. Pour on just enough cold water to prevent the rice from burning to the pot. 
3. Based on the measurement for the salt listed in Ingredients, add the salt to the rice.  
4. Set the the pot on a medium fire. The rice is steamed rather than boiled until it is nearly done.
5. Then take off the cover of the pot and allow the surplus steam and water to escape.

Source — Creole Cookery Book
Prepared by Victoria Ned
Louisiana Anthology
March 24, 2020

Jay's Special Chicken Soup

Ingredients

• One pound of chicken legs
• Two tablespoon of olive oil
• One tablespoon of salt
• One tablespoon of red pepper
• Four tablespoon of curd
• Quarter cup of melted butter
• One tablespoon of turmeric
• Three tablespoon of peanut powder
• Two tablespoon of ginger and garlic paste
• Whole allspice
• Tomato paste - Four tomatoes
• Coriander powder

Directions

1. Slice chicken into small pieces and put it in a bowl
2. Add red pepper, salt, turmeric, peanut powder, and allspice.
3. Add curd and olive oil and mix the mixture well
4. Marinate the chicken for two hours.
5. In a fry pan, add some olive oil and then add butter
6. After the butter melts completely, add chicken into the pan and fry till the chicken turns light brown
7. Heat a separate container, 
8. Add a bit of olive oil and add tomato paste on the container
9. Add Coriander and some lemon to the paste.
10. Add a cup of water to the paste
11. After the tomato soup starts boiling pour it on the fry pan and let it heat for 2 minutes.
12. Make sure the soup is thick
13. You can serve it with rice and noodle.
    
    

Source — Creole Cookery Book
Prepared by Prabin Bhattarai
Louisiana Anthology
March 17, 2020

Jay's Special Chicken Soup

Ingredients

• One pound of chicken legs
• Two tablespoon of olive oil
• One tablespoon of salt
• One tablespoon of red pepper
• Four tablespoon of curd
• Quarter cup of melted butter
• One tablespoon of turmeric
• Three tablespoon of peanut powder
• Two tablespoon of ginger and garlic paste
• Whole allspice
• Tomato paste - Four tomatoes
• Coriander powder

Directions

1. Slice chicken into small pieces and put it in a bowl
2. Add red pepper, salt, turmeric, peanut powder, and allspice.
3. Add curd and olive oil and mix the mixture well
4. Marinate the chicken for two hours.
5. In a fry pan, add some olive oil and then add butter
6. After the butter melts completely, add chicken into the pan and fry till the chicken turns light brown
7. Heat a separate container, 
8. Add a bit of olive oil and add tomato paste on the container
9. Add Coriander and some lemon to the paste.
10. Add a cup of water to the paste
11. After the tomato soup starts boiling pour it on the fry pan and let it heat for 2 minutes.
12. Make sure the soup is thick
13. You can serve it with rice and noodle.
    
    

Source — Creole Cookery Book
Prepared by Prabin Bhattarai
Louisiana Anthology
March 17, 2020

Honey Sriracha Chicken

Ingredients

• 3-4 chicken breasts, diced
• 1/3 cup of corn starch
• 2 tablespoons of canola oil
• 1 cup of water
• 2-3 tablespoons sriracha (depending on how spicy you want it)
• 5 tablespoons of soy sauce
• 1 tablespoon of minced garlic
• 1/4 cup of sugar
• 2-3 tablespoons of honey (depending on how sweet you want it)
• 2 tablespoons of corn starch
• 2 tablespoons of cold water
• optional: crushed red pepper flakes, cooked rice for serving

Directions

1. Combine the water, sriracha, soy sauce, garlic, sugar, and honey into a small sauce pan and stir. Bring mixture to a boil over medium heat.
2. Whisk together the 2 tablespoons of corn starch and remaining 2 tablespoons of water until dissolved. 
3. Add to the mixture in the sauce pan and stir until thickened. Reduce heat to low.
4. Place the diced chicken and 1/3 cup of corn starch in a large plastic bag. Seal the bag and shake to coat the chicken.
5. Drizzle a large skillet with the canola oil over medium heat. Add the chicken and saute until browned and cooked through.
6. Add the sauce and stir to coat.
7. (Optional) Sprinkle with red pepper flakes and serve over rice if desired.

Source — lecremedelacrumb.com
Prepared by Chance Back
Louisiana Anthology
March 20, 2020

Honey Sriracha Chicken

Ingredients

• 3-4 chicken breasts, diced
• 1/3 cup of corn starch
• 2 tablespoons of canola oil
• 1 cup of water
• 2-3 tablespoons sriracha (depending on how spicy you want it)
• 5 tablespoons of soy sauce
• 1 tablespoon of minced garlic
• 1/4 cup of sugar
• 2-3 tablespoons of honey (depending on how sweet you want it)
• 2 tablespoons of corn starch
• 2 tablespoons of cold water
• optional: crushed red pepper flakes, cooked rice for serving

Directions

1. Combine the water, sriracha, soy sauce, garlic, sugar, and honey into a small sauce pan and stir. Bring mixture to a boil over medium heat.
2. Whisk together the 2 tablespoons of corn starch and remaining 2 tablespoons of water until dissolved. 
3. Add to the mixture in the sauce pan and stir until thickened. Reduce heat to low.
4. Place the diced chicken and 1/3 cup of corn starch in a large plastic bag. Seal the bag and shake to coat the chicken.
5. Drizzle a large skillet with the canola oil over medium heat. Add the chicken and saute until browned and cooked through.
6. Add the sauce and stir to coat.
7. (Optional) Sprinkle with red pepper flakes and serve over rice if desired.

Source — lecremedelacrumb.com
Prepared by Chance Back
Louisiana Anthology
March 20, 2020

Buffalo Chicken Sandwiches

Ingredients

• 4 boneless chicken breasts
• 1 bottle(17.5 oz) buffalo wing sauce
• 1/2 (1 oz.) package of dry ranch salad dressing mix
• 2 tablespoons of butter
• 6 hoagie rolls

Directions

1. Place chicken breasts in slow cooker.
2. Add 3/4 of buffalo sauce and ranch dressing mix.
3. Cover and cook on low for 5-6 hours.
4. Add butter once chicken is cooked.
5. Shred meat finely with 2 forks.
6. Pile meat onto hoagie roll.
7. Use remaining buffalo sauce to serve with sandwiches.

Source — William Blackburn
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Buffalo Chicken Sandwiches

Ingredients

• 4 boneless chicken breasts
• 1 bottle(17.5 oz) buffalo wing sauce
• 1/2 (1 oz.) package of dry ranch salad dressing mix
• 2 tablespoons of butter
• 6 hoagie rolls

Directions

1. Place chicken breasts in slow cooker.
2. Add 3/4 of buffalo sauce and ranch dressing mix.
3. Cover and cook on low for 5-6 hours.
4. Add butter once chicken is cooked.
5. Shred meat finely with 2 forks.
6. Pile meat onto hoagie roll.
7. Use remaining buffalo sauce to serve with sandwiches.

Source — William Blackburn
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Broiled Spanish Mackerel

Ingredients

• 1 Spanish Mackerel
• Pepper
• Salt
• Oil
• Butter
• Parsley
• Lemon Juice

Directions

1. Split the mackerel down the back.
2. Season with salt and pepper.
3. Rub fish with oil.
4. Place fish in skillet over a moderate flame.
5. Flip when browned on one side.
6. Remove from heat and place on dish.
7. Add butter, parsley, and lemon juice over top of it.

Source — La Cuisine Creole
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Broiled Spanish Mackerel

Ingredients

• 1 Spanish Mackerel
• Pepper
• Salt
• Oil
• Butter
• Parsley
• Lemon Juice

Directions

1. Split the mackerel down the back.
2. Season with salt and pepper.
3. Rub fish with oil.
4. Place fish in skillet over a moderate flame.
5. Flip when browned on one side.
6. Remove from heat and place on dish.
7. Add butter, parsley, and lemon juice over top of it.

Source — La Cuisine Creole
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Apple Sauce

Ingredients

• Dozen Apples
• Water

Directions

1. Peel the apples.
2. Slice the apples into quarters.
3. Remove the core from each slice.
4. Add apples to a pot with little water.
5. Set over fire until tender.
6. Mash until smooth.
7. Serve with roasted pork, goose, or any other meat.

Source — La Cuisine Creole
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Apple Sauce

Ingredients

• Dozen Apples
• Water

Directions

1. Peel the apples.
2. Slice the apples into quarters.
3. Remove the core from each slice.
4. Add apples to a pot with little water.
5. Set over fire until tender.
6. Mash until smooth.
7. Serve with roasted pork, goose, or any other meat.

Source — La Cuisine Creole
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Fried Tomatoes

Ingredients

• Dozen Ripe Tomatoes
• 2-3 Green Peppers
• 1-2 Onions
• Salt
• Fresh Butter

Directions

1. Peel 1 dozen ripe tomatoes.
2. Slice the green peppers.
3. Slice the onions.
4. Add a little butter into a skillet.
5. Fry the tomatoes and peppers in the butter.
6. Sprinkle salt on them.
7. Add sliced onions to the skillet.
8. Let cook thoroughly.

Source — Creole Cookery Book
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Fried Tomatoes

Ingredients

• Dozen Ripe Tomatoes
• 2-3 Green Peppers
• 1-2 Onions
• Salt
• Fresh Butter

Directions

1. Peel 1 dozen ripe tomatoes.
2. Slice the green peppers.
3. Slice the onions.
4. Add a little butter into a skillet.
5. Fry the tomatoes and peppers in the butter.
6. Sprinkle salt on them.
7. Add sliced onions to the skillet.
8. Let cook thoroughly.

Source — Creole Cookery Book
Prepared by William Blackburn
Louisiana Anthology
March 20, 2020

Fried Venison

Ingredients

• Venison
• Saltine crackers
• Eggs
• Milk
• Salt
• Pepper
• Canola Oil

Directions

1. Cut venison into 1/2 inch slices
2. Flatten each slice of venison to 1/4 inch
3. Coat slices with crushed saltines 
4. Whisk mixture of eggs, salt, and pepper
5. Dip slices of venison in egg mixture
6. Coat again in crushed saltines
7. Place venison in skillet with canola oil over a medium fire
8. Cook each side for 2-3 minutes or until done

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 20, 2020

Fried Venison

Ingredients

• Venison
• Saltine crackers
• Eggs
• Milk
• Salt
• Pepper
• Canola Oil

Directions

1. Cut venison into 1/2 inch slices
2. Flatten each slice of venison to 1/4 inch
3. Coat slices with crushed saltines 
4. Whisk mixture of eggs, salt, and pepper
5. Dip slices of venison in egg mixture
6. Coat again in crushed saltines
7. Place venison in skillet with canola oil over a medium fire
8. Cook each side for 2-3 minutes or until done

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 20, 2020

Chicken Curry

Ingredients

• 1 whole chicken
• 1 tablespoon of curry powder
• Rice

Directions

1. Cut up and stew the chicken.
2. Add the curry powder and mix it into the stew.
3. Serve with rice.

Source — Creole Cookery Book
Prepared by Chance Back
Louisiana Anthology
March 19, 2020

Chicken Curry

Ingredients

• 1 whole chicken
• 1 tablespoon of curry powder
• Rice

Directions

1. Cut up and stew the chicken.
2. Add the curry powder and mix it into the stew.
3. Serve with rice.

Source — Creole Cookery Book
Prepared by Chance Back
Louisiana Anthology
March 19, 2020

A Delicious Omelet

Ingredients

• 6 eggs
• 1 tablespoon of green onions, chopped
• 1 tablespoon of parsley, finely chopped
• 1 teaspoon of unsalted butter
• 2 tablespoons of water
• 2 teaspoons of melted butter
• salt

Directions

1. Beat separately, and lightly, six eggs.
2. Add to them the green onions, parsley and water.
3. Beat them into the eggs, and at the last moment add in a little salt.
4. Add the unsalted butter to a skillet or pan and heat. When hot pour in the mixture.
5. Roll the omelet into an oblong shape. Never turn it over, but push and roll it, not letting it get too brown.
6. Transfer it to a plate, and drizzle it with melted butter.
7. Serve hot.

Source — Creole Cookery Book
Prepared by Chance Back
Louisiana Anthology
March 20, 2020

A Delicious Omelet

Ingredients

• 6 eggs
• 1 tablespoon of green onions, chopped
• 1 tablespoon of parsley, finely chopped
• 1 teaspoon of unsalted butter
• 2 tablespoons of water
• 2 teaspoons of melted butter
• salt

Directions

1. Beat separately, and lightly, six eggs.
2. Add to them the green onions, parsley and water.
3. Beat them into the eggs, and at the last moment add in a little salt.
4. Add the unsalted butter to a skillet or pan and heat. When hot pour in the mixture.
5. Roll the omelet into an oblong shape. Never turn it over, but push and roll it, not letting it get too brown.
6. Transfer it to a plate, and drizzle it with melted butter.
7. Serve hot.

Source — Creole Cookery Book
Prepared by Chance Back
Louisiana Anthology
March 20, 2020

Stewed Rump of Beef

Ingredients

• Rump of beef
• Black pepper
• Cayenne pepper
• Salt
• Orange peel
• Bay leafs
• Cloves
• Madeira Wine
• Walnut catsup

Directions

1. Make a rub of the following:
• black and cayenne pepper, salt, orange peel, 2 bay leaves, and 18 cloves
2. Rub mixture onto meat
3. Put into stew over a flame until water in stew is exhausted and beef is brown
4. Add enough boiling water sufficient for the gravy
5. Remove fat
6. Pour two glasses of madeira wine and 1 glass of walnut catsup onto meat
7. Turn the beef in gravy
8. Remove any fat left

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 20, 2020

Stewed Rump of Beef

Ingredients

• Rump of beef
• Black pepper
• Cayenne pepper
• Salt
• Orange peel
• Bay leafs
• Cloves
• Madeira Wine
• Walnut catsup

Directions

1. Make a rub of the following:
• black and cayenne pepper, salt, orange peel, 2 bay leaves, and 18 cloves
2. Rub mixture onto meat
3. Put into stew over a flame until water in stew is exhausted and beef is brown
4. Add enough boiling water sufficient for the gravy
5. Remove fat
6. Pour two glasses of madeira wine and 1 glass of walnut catsup onto meat
7. Turn the beef in gravy
8. Remove any fat left

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 20, 2020

Country Fried Chicken

Ingredients

• 1 whole chicken
• salt
• pepper
• flour
• 1 cup of lard
• 1 cup of milk
• bacon slices

Directions

1. Cut up the chicken, pepper and salt it, and then dredge it over with flour.
2. Mix the lard and some slices of bacon in a frying pan. Heat the lard until very hot.
3.  Add a few pieces of chicken, leaving room for each piece to be flipped without crowding.
4. Remove the fried pieces, and put them on a dish over hot water to keep warm.
5. Pour off some of the grease the chicken was fried in, and then dredge some flour into the frying pan. Let it brown.
6. Add the milk, pouring in a little at a time. Let it froth up.
7. Place your chicken back into the gravy for three minutes.
8. (Optional) If you like the chicken brown and dry, pour the gravy under it on the dish when serving.

Source — Creole Cookery Book
Prepared by Chance Back
Louisiana Anthology
March 20, 2020

Country Fried Chicken

Ingredients

• 1 whole chicken
• salt
• pepper
• flour
• 1 cup of lard
• 1 cup of milk
• bacon slices

Directions

1. Cut up the chicken, pepper and salt it, and then dredge it over with flour.
2. Mix the lard and some slices of bacon in a frying pan. Heat the lard until very hot.
3.  Add a few pieces of chicken, leaving room for each piece to be flipped without crowding.
4. Remove the fried pieces, and put them on a dish over hot water to keep warm.
5. Pour off some of the grease the chicken was fried in, and then dredge some flour into the frying pan. Let it brown.
6. Add the milk, pouring in a little at a time. Let it froth up.
7. Place your chicken back into the gravy for three minutes.
8. (Optional) If you like the chicken brown and dry, pour the gravy under it on the dish when serving.

Source — Creole Cookery Book
Prepared by Chance Back
Louisiana Anthology
March 20, 2020

Mississippi Pot Roast

Ingredients

• 2-3 pound London broil roast
  
• One ranch seasoning packet
• One stick unsalted butter
• One Au Jus gravy packet
• 4 Pepperoncini peppers
• 1/4 cup Pepperoncini pepper juice

Directions

1. Pour 1/4 cup Pepperoncini pepper juice in the bottom of a clean crockpot or slow cooker.
2. Place the London broil roast meat on top of the juice.
3. Sprinkle the ranch seasoning packet and Au Jus gravy packet evenly over the meat.
4. Distribute the 4 Pepperoncini peppers around the London broil.
5. Slice the stick of butter into six even parts then distribute throughout the pot.
6. Cook on low for 8 hours. Serve with rice or mashed potatoes.

Source — Michaela Tracey
Prepared by Michaela Tracey
Louisiana Anthology
March 20, 2020

Mississippi Pot Roast

Ingredients

• 2-3 pound London broil roast
  
• One ranch seasoning packet
• One stick unsalted butter
• One Au Jus gravy packet
• 4 Pepperoncini peppers
• 1/4 cup Pepperoncini pepper juice

Directions

1. Pour 1/4 cup Pepperoncini pepper juice in the bottom of a clean crockpot or slow cooker.
2. Place the London broil roast meat on top of the juice.
3. Sprinkle the ranch seasoning packet and Au Jus gravy packet evenly over the meat.
4. Distribute the 4 Pepperoncini peppers around the London broil.
5. Slice the stick of butter into six even parts then distribute throughout the pot.
6. Cook on low for 8 hours. Serve with rice or mashed potatoes.

Source — Michaela Tracey
Prepared by Michaela Tracey
Louisiana Anthology
March 20, 2020

Eggplant Dressing

Ingredients

• Four small OR three medium/large eggplants
• 1 lb. of lean ground meet and 1 lb. of less lean ground meat
• 1/2 onion
• 1/2 bell pepper
• Celery
• Green onion tops
• Garlic cloves
• Salt
• Olive oil
• 1 hot pepper - optional
• White wine - optional
• Italian bread crumbs - optional
• Parmesan cheese - optional

Directions

1. Peal and cut eggplants into big chunks.
2. Boil eggplants in water with little salt until tender.
3. Drain and set eggplants aside.
4. Brown meat in olive oil.
5. Add chopped onion, bell pepper and celery to meat.
6. Cook until onions are clear.
7. Add garlic and hot pepper.
8. Add seasoning as seen fit (salt, pepper, basil, etc.).
9. Add eggplant to the meat mix.
10. Add dash of white wine (optional).
11. Cook until desired, stirring occasionally.
12. Cook longer/add bread crumbs if too liquidlly. 

Source — Noel Ardoin
Prepared by Delia Ardoin
Louisiana Anthology
March 20, 2020

Eggplant Dressing

Ingredients

• Four small OR three medium/large eggplants
• 1 lb. of lean ground meet and 1 lb. of less lean ground meat
• 1/2 onion
• 1/2 bell pepper
• Celery
• Green onion tops
• Garlic cloves
• Salt
• Olive oil
• 1 hot pepper - optional
• White wine - optional
• Italian bread crumbs - optional
• Parmesan cheese - optional

Directions

1. Peal and cut eggplants into big chunks.
2. Boil eggplants in water with little salt until tender.
3. Drain and set eggplants aside.
4. Brown meat in olive oil.
5. Add chopped onion, bell pepper and celery to meat.
6. Cook until onions are clear.
7. Add garlic and hot pepper.
8. Add seasoning as seen fit (salt, pepper, basil, etc.).
9. Add eggplant to the meat mix.
10. Add dash of white wine (optional).
11. Cook until desired, stirring occasionally.
12. Cook longer/add bread crumbs if too liquidlly. 

Source — Noel Ardoin
Prepared by Delia Ardoin
Louisiana Anthology
March 20, 2020

Tomato Sauce

Ingredients

• 12 whole tomatoes
• 3 pounded crackers
• A pinch of salt and pepper

Directions

1. Peel and slice 12 tomatoes.
2. After each tomato is peeled and sliced, make sure to take out all the seeds from each slice. 
3. Stew for 20 minutes.

Source — Creole Cookery Book
Prepared by Victoria Ned
Louisiana Anthology
March 18, 2020

Tomato Sauce

Ingredients

• 12 whole tomatoes
• 3 pounded crackers
• A pinch of salt and pepper

Directions

1. Peel and slice 12 tomatoes.
2. After each tomato is peeled and sliced, make sure to take out all the seeds from each slice. 
3. Stew for 20 minutes.

Source — Creole Cookery Book
Prepared by Victoria Ned
Louisiana Anthology
March 18, 2020

Blackened Catfish

Ingredients

• 1/2 cup of Cajun seasoning 
• 1 tablespoon of paprika 
• 1 tablespoon of pepper
• 1 teaspoon of onion powder 
• 1 teaspoon of garlic powder 
• 1 teaspoon of dried oregano
• 1 teaspoon of thyme 
• Pinch of cayenne pepper
• 4 skinless catfish fillets 
• 3/4 teaspoon of kosher salt
• 1 tablespoon of olive oil
• 2 tablespoons of unsalted butter
• 1/4 cup of fresh herb leaves 

Directions

1. Stir the first 8 ingredients in a bowl together. 
2. Sprinkle salt over the fish and let sit for 20 minutes.
3. Heat a large cast iron skillet over high heat. 
4. Sprinkle fillets with 1/4 cup of spice mixture and press spice in.
5. Add butter to skillet and swirl to coat.
6. Cook each fillet for 2-3 minutes per side. 
7. Remove fish to serving plates.
8. Sprinkle with fresh herbs and lemon juice. 

Source — www.cookinglight.com
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Blackened Catfish

Ingredients

• 1/2 cup of Cajun seasoning 
• 1 tablespoon of paprika 
• 1 tablespoon of pepper
• 1 teaspoon of onion powder 
• 1 teaspoon of garlic powder 
• 1 teaspoon of dried oregano
• 1 teaspoon of thyme 
• Pinch of cayenne pepper
• 4 skinless catfish fillets 
• 3/4 teaspoon of kosher salt
• 1 tablespoon of olive oil
• 2 tablespoons of unsalted butter
• 1/4 cup of fresh herb leaves 

Directions

1. Stir the first 8 ingredients in a bowl together. 
2. Sprinkle salt over the fish and let sit for 20 minutes.
3. Heat a large cast iron skillet over high heat. 
4. Sprinkle fillets with 1/4 cup of spice mixture and press spice in.
5. Add butter to skillet and swirl to coat.
6. Cook each fillet for 2-3 minutes per side. 
7. Remove fish to serving plates.
8. Sprinkle with fresh herbs and lemon juice. 

Source — www.cookinglight.com
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Stewed Ducks

Ingredients

• Whole duck
• Onions
• Butter
• Bread
• Lard
• Bacon
• Giblets 
• Pepper
• Salt
• Water
• Mace
• Cloves
• Lemon juice
• Lemon pickle
• Flour

Directions

1. Truss up wings and legs of duck
2. Stuff duck with bread, butter, and onions
3. Place stuffed duck in frying pan with lard
4. Prepare mixture in an iron pot of the following:
• Slips of bacon
• Giblets
• Pepper
• Salt
• Water
• Mace
• Cloves
5. Put mixture inside ducks
6. Stew gently for two hours
7. Flower the ducks each time you turn them
8. Add butter to flower to thicken if needed

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 18, 2020

Stewed Ducks

Ingredients

• Whole duck
• Onions
• Butter
• Bread
• Lard
• Bacon
• Giblets 
• Pepper
• Salt
• Water
• Mace
• Cloves
• Lemon juice
• Lemon pickle
• Flour

Directions

1. Truss up wings and legs of duck
2. Stuff duck with bread, butter, and onions
3. Place stuffed duck in frying pan with lard
4. Prepare mixture in an iron pot of the following:
• Slips of bacon
• Giblets
• Pepper
• Salt
• Water
• Mace
• Cloves
5. Put mixture inside ducks
6. Stew gently for two hours
7. Flower the ducks each time you turn them
8. Add butter to flower to thicken if needed

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 18, 2020

Boiled Potatoes

Ingredients

• Fresh white potatoes 
• Water
• Salt 
• Pepper

Directions

1. Add enough water in a pot to cover the potatoes.
2. Bring the water to a boil.
3. Add the potatoes with skin still intact. 
4. Boil potatoes until done.
5. Squeeze potatoes dry in a cloth. 
6. Add salt and pepper as desired. 

Source — Creole Cookery Book
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Boiled Potatoes

Ingredients

• Fresh white potatoes 
• Water
• Salt 
• Pepper

Directions

1. Add enough water in a pot to cover the potatoes.
2. Bring the water to a boil.
3. Add the potatoes with skin still intact. 
4. Boil potatoes until done.
5. Squeeze potatoes dry in a cloth. 
6. Add salt and pepper as desired. 

Source — Creole Cookery Book
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Salmi of Ducks, Venison or Birds

Ingredients

• 1 tablespoon of butter
• 2 tablespoons of flour
• 1 cup of soup broth
• 2 whole leeks
• Carrots
• Thyme 
• Parsley 
• Salt
• Pepper
• 1 cup of claret wine
• 1/2 a lemon 
• Fried pieces of break

Directions

1. Add one tablespoon of butter to saucepan.
2. Stir in two tablespoons of flour.
3. Allow to melt without browning. 
4. Add one cup of soup broth along with 2 leeks.
5. Add carrots, thyme and parsley, salt and pepper. 
6. Let it boil for 30 minutes. 
7. Remove the vegetables from the pan. 
8. Add pieces meat and let simmer til done.  
9. Add one cup of claret wine.
10. Squeeze the juice from half a lemon into the pan.
11. Lay pieces of fried bread around dinner plate.
12. Place wild game in the middle of plate. 
13. Pour remaining sauce over the dish.
14. Garnish the dish with slices of lemon. 

Source — Creole Cookery Book
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Salmi of Ducks, Venison or Birds

Ingredients

• 1 tablespoon of butter
• 2 tablespoons of flour
• 1 cup of soup broth
• 2 whole leeks
• Carrots
• Thyme 
• Parsley 
• Salt
• Pepper
• 1 cup of claret wine
• 1/2 a lemon 
• Fried pieces of break

Directions

1. Add one tablespoon of butter to saucepan.
2. Stir in two tablespoons of flour.
3. Allow to melt without browning. 
4. Add one cup of soup broth along with 2 leeks.
5. Add carrots, thyme and parsley, salt and pepper. 
6. Let it boil for 30 minutes. 
7. Remove the vegetables from the pan. 
8. Add pieces meat and let simmer til done.  
9. Add one cup of claret wine.
10. Squeeze the juice from half a lemon into the pan.
11. Lay pieces of fried bread around dinner plate.
12. Place wild game in the middle of plate. 
13. Pour remaining sauce over the dish.
14. Garnish the dish with slices of lemon. 

Source — Creole Cookery Book
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Wild Ducks or Teal

Ingredients

• Duck or Teal breast
• Lemon
• Hot butter
• Cayenne pepper 
• Port wine
• Sugar

Directions

1. Put duck breast over fire for about 15 minutes (Teal  < 15 mins)
2. Cut four slits into breast
3. Whisk up a mixture with the following:
• Juice of a lemon
• Glass of port wine
• Hint of cayenne pepper
• Dust of sugar
• Tad of hot butter
4. Pour mixture over hot breast

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 18, 2020

Wild Ducks or Teal

Ingredients

• Duck or Teal breast
• Lemon
• Hot butter
• Cayenne pepper 
• Port wine
• Sugar

Directions

1. Put duck breast over fire for about 15 minutes (Teal  < 15 mins)
2. Cut four slits into breast
3. Whisk up a mixture with the following:
• Juice of a lemon
• Glass of port wine
• Hint of cayenne pepper
• Dust of sugar
• Tad of hot butter
4. Pour mixture over hot breast

Source — Creole Cookery Book
Prepared by Dylan Snowden
Louisiana Anthology
March 18, 2020

Broiled Fish

Ingredients

• Fresh fish from your local market
• Ground pepper
• Salt
• One stick of butter
• Anchovy sauce 

Directions

1. Slice the fresh fish into one inch thick slabs.
2. Season both sides of the fish with salt and pepper.
3. Apply a generous amount of butter to parchment paper.
4. Wrap each piece of fish in parchment paper.
5. Twist the ends of the parchment paper. 
6. Broil over bright coals or fire for 10 minutes,
7. Serve with drawn butter or anchovy sauce. 

Source — Creole Cookery Book
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Broiled Fish

Ingredients

• Fresh fish from your local market
• Ground pepper
• Salt
• One stick of butter
• Anchovy sauce 

Directions

1. Slice the fresh fish into one inch thick slabs.
2. Season both sides of the fish with salt and pepper.
3. Apply a generous amount of butter to parchment paper.
4. Wrap each piece of fish in parchment paper.
5. Twist the ends of the parchment paper. 
6. Broil over bright coals or fire for 10 minutes,
7. Serve with drawn butter or anchovy sauce. 

Source — Creole Cookery Book
Prepared by Joseph Joslin
Louisiana Anthology
March 18, 2020

Pumpkin Bread

Ingredients

• Three teaspoons of vanilla
• One cup of oil
• Four eggs
• Two cups of canned pumpkin
• Three and one-third cups of flour
• Two-thirds of a cup of water
• One teaspoon of cinnamon
• Two teaspoons of baking soda
• One teaspoon of nutmeg
• Three cups of sugar
• One and a half teaspoons of salt

Directions

1. Break up the eggs in the mixing bowl and beat them well.
2. Add the vanilla, oil, cinnamon, baking soda, nutmeg, salt, and sugar; mix these ingredients well.
3. Add the canned pumpkin, flour, water, and continue to mix all the ingredients together.
4. Pour ingredients into greased and floured loaf pans.
5. Bake for 45-60 minutes at 325 degrees.
6. Let the bread cool in the pan for 10 minutes. Makes 3 loaves.

— Zach Schonfarber

Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Pumpkin Bread

Ingredients

• Three teaspoons of vanilla
• One cup of oil
• Four eggs
• Two cups of canned pumpkin
• Three and one-third cups of flour
• Two-thirds of a cup of water
• One teaspoon of cinnamon
• Two teaspoons of baking soda
• One teaspoon of nutmeg
• Three cups of sugar
• One and a half teaspoons of salt

Directions

1. Break up the eggs in the mixing bowl and beat them well.
2. Add the vanilla, oil, cinnamon, baking soda, nutmeg, salt, and sugar; mix these ingredients well.
3. Add the canned pumpkin, flour, water, and continue to mix all the ingredients together.
4. Pour ingredients into greased and floured loaf pans.
5. Bake for 45-60 minutes at 325 degrees.
6. Let the bread cool in the pan for 10 minutes. Makes 3 loaves.

— Zach Schonfarber

Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Orange Chicken

Ingredients

• 2 tablespoons of cornstarch
• 4 egg whites
• 4 boneless chicken thighs, cut into bite-sized pieces
• Starport Spicy Orange Chicken Sauce

Directions

1. In a large bowl, whisk together the cornstarch and the egg whites with a fork until its frothy. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
2. Heat about 2 inches of vegetable oil in a deep frying pan and allow the oil to heat to 350 F. Carefully place the chicken in the oil and move it around, flipping it every so often.  Fry for 3 to 4 minutes or until its golden brown. 
3. Drop the pieces on a plate lined with paper towels for a few minutes to allow them to drain. 
4.  Place the chicken back into the oil after its drained to solidify the coating
5.  Pour the sauce into a skillet and heat it. Toss the chicken in the pan with the sauce until its the desired consistency and serve.

Source — Personal Recipe
Prepared by Gary Coty
Louisiana Anthology
March 18, 2020

Orange Chicken

Ingredients

• 2 tablespoons of cornstarch
• 4 egg whites
• 4 boneless chicken thighs, cut into bite-sized pieces
• Starport Spicy Orange Chicken Sauce

Directions

1. In a large bowl, whisk together the cornstarch and the egg whites with a fork until its frothy. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
2. Heat about 2 inches of vegetable oil in a deep frying pan and allow the oil to heat to 350 F. Carefully place the chicken in the oil and move it around, flipping it every so often.  Fry for 3 to 4 minutes or until its golden brown. 
3. Drop the pieces on a plate lined with paper towels for a few minutes to allow them to drain. 
4.  Place the chicken back into the oil after its drained to solidify the coating
5.  Pour the sauce into a skillet and heat it. Toss the chicken in the pan with the sauce until its the desired consistency and serve.

Source — Personal Recipe
Prepared by Gary Coty
Louisiana Anthology
March 18, 2020

Egg Nog

Ingredients

• 10 eggs
• 10 table-spoons of pulverized sugar
  
• 3 pints of milk
• 1 pint of brandy

Directions

1. Pour the sugar into the milk and stir it in
2. Add the brandy and stir
3. Separate the whites from the yolks in the eggs
4. Add the egg whites to the milk and stir until its a uniform mixture

Source — La Cuisine Creole
Prepared by Gary Coty
Louisiana Anthology
March 18, 2020

Egg Nog

Ingredients

• 10 eggs
• 10 table-spoons of pulverized sugar
  
• 3 pints of milk
• 1 pint of brandy

Directions

1. Pour the sugar into the milk and stir it in
2. Add the brandy and stir
3. Separate the whites from the yolks in the eggs
4. Add the egg whites to the milk and stir until its a uniform mixture

Source — La Cuisine Creole
Prepared by Gary Coty
Louisiana Anthology
March 18, 2020

Almond Cake

Ingredients

• 2 ounces of blanched bitter almonds
• 7 ounces of flour
• 10 eggs
• 1 lb of loaf sugar
• 2 tablespoons of rose water

Directions

1. Beat the almonds until they're very fine
2. Finely sift the flour and be sure its well dried
3. Pound and sift the sugar
4. Add the eggs, flour, rose water, and the sugar to the almonds and stir
5. Bake at 350  until its finely brown
6. Ice with egg whites and 24 teaspoons of loaf sugar combined or with vanilla

Source — Creole Cookery Book
Prepared by Gary Coty
Louisiana Anthology
March 18, 2020

Almond Cake

Ingredients

• 2 ounces of blanched bitter almonds
• 7 ounces of flour
• 10 eggs
• 1 lb of loaf sugar
• 2 tablespoons of rose water

Directions

1. Beat the almonds until they're very fine
2. Finely sift the flour and be sure its well dried
3. Pound and sift the sugar
4. Add the eggs, flour, rose water, and the sugar to the almonds and stir
5. Bake at 350  until its finely brown
6. Ice with egg whites and 24 teaspoons of loaf sugar combined or with vanilla

Source — Creole Cookery Book
Prepared by Gary Coty
Louisiana Anthology
March 18, 2020

Chicken and Bean Soup

Ingredients

• Two tablespoons of olive oil
• One chopped onion
• Two teaspoons of chopped garlic 
• Four boneless, skinless chicken breast
• Twenty ounces of chicken broth
• Four ounces of chopped green chiles
• Two teaspoons of salt
• Two cans of white beans
• Half a teaspoon of cayenne pepper
• Twelve sprigs of cilantro

Directions

1. Heat the olive oil in a large pot over high heat. Sauté the onion and garlic in the pot with the olive oil until soft. Once soft, remove the onion and garlic and place in a separate bowl. 
2. Shred the chicken breasts and place into the pot with the remaining oil. Stir and chicken breasts until cooked [they will have a brown color].
3. Add the onion and garlic mixture back into the pot with the chicken.
4. Add the beans, chicken broth, chiles, cilantro, salt, and cayenne pepper to the pot. 
5. Bring the mixture to a boil and lower to medium heat. Stir the soup while cooking until the beans are tender [about twenty minutes].

Source — Personal Recipe

Prepared by Hope Merchant

Louisiana Anthology

March 18, 2020

Chicken and Bean Soup

Ingredients

• Two tablespoons of olive oil
• One chopped onion
• Two teaspoons of chopped garlic 
• Four boneless, skinless chicken breast
• Twenty ounces of chicken broth
• Four ounces of chopped green chiles
• Two teaspoons of salt
• Two cans of white beans
• Half a teaspoon of cayenne pepper
• Twelve sprigs of cilantro

Directions

1. Heat the olive oil in a large pot over high heat. Sauté the onion and garlic in the pot with the olive oil until soft. Once soft, remove the onion and garlic and place in a separate bowl. 
2. Shred the chicken breasts and place into the pot with the remaining oil. Stir and chicken breasts until cooked [they will have a brown color].
3. Add the onion and garlic mixture back into the pot with the chicken.
4. Add the beans, chicken broth, chiles, cilantro, salt, and cayenne pepper to the pot. 
5. Bring the mixture to a boil and lower to medium heat. Stir the soup while cooking until the beans are tender [about twenty minutes].

Source — Personal Recipe

Prepared by Hope Merchant

Louisiana Anthology

March 18, 2020

Delicious Pound Cake

Ingredients

• Three fourths of a pound of butter 
• One pound of flour
• Nine egg yolks
• Twelve egg whites
• Three cups of all-purpose flour
• One cup of softened butter
• Two and one fourth of a cup of sugar
• One fourth of a cup of brandy
• One fourth of a cup of nutmeg 

Directions

1. Cream the butter and sift the flour gradually into it. Stir the mix together.
2. Beat the egg yolks in a separate pan and then stir into the sugar.
3. Beat the egg whites into a froth and then add to the yolk and sugar mixture.
4. Mix the butter and flour mixture with the egg and sugar mixture and pour into a pan. Beat the mixtures together well.
5. Add the brandy and nutmeg to the pan. Bake carefully in a large pan. Make sure the top of the oven is not hotter than the bottom, for the cake has to be allowed to rise. Bake from the bottom.

Source — La Cuisine Creole

Prepared by Hope Merchant

Louisiana Anthology

March 18, 2020

Delicious Pound Cake

Ingredients

• Three fourths of a pound of butter 
• One pound of flour
• Nine egg yolks
• Twelve egg whites
• Three cups of all-purpose flour
• One cup of softened butter
• Two and one fourth of a cup of sugar
• One fourth of a cup of brandy
• One fourth of a cup of nutmeg 

Directions

1. Cream the butter and sift the flour gradually into it. Stir the mix together.
2. Beat the egg yolks in a separate pan and then stir into the sugar.
3. Beat the egg whites into a froth and then add to the yolk and sugar mixture.
4. Mix the butter and flour mixture with the egg and sugar mixture and pour into a pan. Beat the mixtures together well.
5. Add the brandy and nutmeg to the pan. Bake carefully in a large pan. Make sure the top of the oven is not hotter than the bottom, for the cake has to be allowed to rise. Bake from the bottom.

Source — La Cuisine Creole

Prepared by Hope Merchant

Louisiana Anthology

March 18, 2020

Sweet Potato Pudding

Ingredients

• One pound of sweet potatoes
• Three-fourths of a pound of fine sugar
• Six eggs
• Three-fourths of a pound of butter
• Grated nutmeg
• Lemon rind
• One wineglass of old brandy

Directions

1. Boil the sweet potatoes till very tender, and press them while hot through a grater (the finer the better).
2. Add the eggs well beaten.
3. Add the fine sugar, butter, some grated nutmeg and lemon rind, and the wineglass of brandy.
4. Put a paste in the dish, and when the pudding is done, sprinkle the top with fine sugar.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Sweet Potato Pudding

Ingredients

• One pound of sweet potatoes
• Three-fourths of a pound of fine sugar
• Six eggs
• Three-fourths of a pound of butter
• Grated nutmeg
• Lemon rind
• One wineglass of old brandy

Directions

1. Boil the sweet potatoes till very tender, and press them while hot through a grater (the finer the better).
2. Add the eggs well beaten.
3. Add the fine sugar, butter, some grated nutmeg and lemon rind, and the wineglass of brandy.
4. Put a paste in the dish, and when the pudding is done, sprinkle the top with fine sugar.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Potato Waffles

Ingredients

• One pound of potatoes
• One pound of flour
• Four eggs
• One cup of yeast
• Milk (As much as cook needs)

Directions

1. Cut up the potatoes and put them into the mixing bowl.
2. Add the flour, eggs, and as much milk needed to be consistent of fritters.
3. Add yeast and mix ingredients all together.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Potato Waffles

Ingredients

• One pound of potatoes
• One pound of flour
• Four eggs
• One cup of yeast
• Milk (As much as cook needs)

Directions

1. Cut up the potatoes and put them into the mixing bowl.
2. Add the flour, eggs, and as much milk needed to be consistent of fritters.
3. Add yeast and mix ingredients all together.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020