Cocoanut Cake

Ingredients

• 1 cup of grated cocoanut
• 1 cup pounded sugar
• 2 eggs
  
• Cocoanut milk

Directions

1. Mix grated cocoanut and sugar in a mixing bowl.
2. Separate the whites from yoke of 2 eggs.
3. Beat whites until well beaten.
4. Mix eggs into bowl.
5. Add a little of cocoanut milk to each cup of grated nut. 

Source — Creole Cookery Book
Prepared by Lindsay Fortenberry
Louisiana Anthology
June 16, 2021

White Sauce for Veal or Lamb

Ingredients

• 2 cups of milk
• Flour
• Butter
• 1/2 teaspoon ground mace
• Grated nutmeg

Directions

1. Take the milk and thicken it with the flour. 
2. Add the butter, mace, and nutmeg once the sauce is thick. 

Source — Creole Cookery Book.
Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

White Sauce for Veal or Lamb

Ingredients

• 2 cups of milk
• Flour
• Butter
• 1/2 teaspoon ground mace
• Grated nutmeg

Directions

1. Take the milk and thicken it with the flour. 
2. Add the butter, mace, and nutmeg once the sauce is thick. 

Source — Creole Cookery Book.
Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

A Cream Sauce for Fillet

Ingredients

• 1 can of mushrooms
• 1 small box of truffles
• 1 small lemon
• 2 tablespoons butter
• 1 tablespoon flour
• 1 teaspoon minced onion or shallot
• 3/4 cup rich sweet milk
• Cayenne pepper
• Salt

Directions

1. Rinse a can of mushrooms through a colander and drain well. Put the drained mushrooms in a clean wooden bowl. 
2. Mince mushrooms as fine as possible. 
3. Drain and mince truffles. Once minced, add to the bowl of mushrooms.
4. Squeeze juice of 1/2 of the lemon over mushrooms and truffles. 
5. In a saucepan, melt butter. Once the butter is hot, stir in flour.
6. When butter and flour are combined, add in onion and continue stirring to prevent burning. Let the onions cook until golden in color.
7. Slowly pour in the milk and continue stirring for 5 minutes to prevent lumps. The sauce should be paste-like before continuing.
8. Add mushrooms and truffles to the saucepan and let simmer for a few minutes.
9. Season highly with cayenne and salt. 
10. This sauce can be made prior to serving. When ready to serve, place the container of sauce in a pot of boiling water until heated through. 
11. Finish sauce with the juice of the other 1/2 of lemon. 

Source — Creole Cookery Book.
Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

A Cream Sauce for Fillet

Ingredients

• 1 can of mushrooms
• 1 small box of truffles
• 1 small lemon
• 2 tablespoons butter
• 1 tablespoon flour
• 1 teaspoon minced onion or shallot
• 3/4 cup rich sweet milk
• Cayenne pepper
• Salt

Directions

1. Rinse a can of mushrooms through a colander and drain well. Put the drained mushrooms in a clean wooden bowl. 
2. Mince mushrooms as fine as possible. 
3. Drain and mince truffles. Once minced, add to the bowl of mushrooms.
4. Squeeze juice of 1/2 of the lemon over mushrooms and truffles. 
5. In a saucepan, melt butter. Once the butter is hot, stir in flour.
6. When butter and flour are combined, add in onion and continue stirring to prevent burning. Let the onions cook until golden in color.
7. Slowly pour in the milk and continue stirring for 5 minutes to prevent lumps. The sauce should be paste-like before continuing.
8. Add mushrooms and truffles to the saucepan and let simmer for a few minutes.
9. Season highly with cayenne and salt. 
10. This sauce can be made prior to serving. When ready to serve, place the container of sauce in a pot of boiling water until heated through. 
11. Finish sauce with the juice of the other 1/2 of lemon. 

Source — Creole Cookery Book.
Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

Crockpot Chicken and Peppers

Ingredients

• Five chicken breasts
• Three bell peppers, one red, one orange, and one yellow
• One white onion
• One half stalk cilantro
• One jar salsa of choice (12-16oz)
• Four tablespoons olive oil
• Worchestire sauce
• Three tablespoons minced garlic (fresh or jarred)
• Smoked paprika
• Paul Prudhomme poultry magic seasoning
• Chilli powder
• Cayenne Pepper
• Black pepper

Directions

1. Dice bell peppers, onion and cilantro to desired size (big chunks, slices, or small mince whatever is your preference) and mix together in a bowl.
2. Thinly cover bottom of crockpot with some of the salsa and veggie mix (peppers onion and cilantro).
3. Cover each side of each chicken breast with all seasonings to taste and lay down into pot, with some olive oil, worchestire sauce and veggie mix between each layer of chicken (usually fits into standard pot in two to three layers).
4. Add additional seasoning and worchestire sauce to taste to pot and cover chicken with remaining veggie mix and salsa. Make sure the salsa completely covers/submerges the chicken and veggies.
5. Cover and start pot to cook on high (usually about 4 hours). 
6. When close to finishing (around an hour or less left), shred chicken in pot with two forks then thoroughly stir to evenly mix. This can also be done well after the chicken has finished cooking if you have a pot that holds on warm after finishing.
7.  Pair hot with desired finishings for a variety of easy meals. Some examples, serve hot over rice, on chips with cheese for nachos, on tortillas for tacos, or on bread for a great sandwich!

Source — Maggie's College Kitchen 
Prepared by Margaret Boston
Louisiana Anthology
June 27, 2021

Crockpot Chicken and Peppers

Ingredients

• Five chicken breasts
• Three bell peppers, one red, one orange, and one yellow
• One white onion
• One half stalk cilantro
• One jar salsa of choice (12-16oz)
• Four tablespoons olive oil
• Worchestire sauce
• Three tablespoons minced garlic (fresh or jarred)
• Smoked paprika
• Paul Prudhomme poultry magic seasoning
• Chilli powder
• Cayenne Pepper
• Black pepper

Directions

1. Dice bell peppers, onion and cilantro to desired size (big chunks, slices, or small mince whatever is your preference) and mix together in a bowl.
2. Thinly cover bottom of crockpot with some of the salsa and veggie mix (peppers onion and cilantro).
3. Cover each side of each chicken breast with all seasonings to taste and lay down into pot, with some olive oil, worchestire sauce and veggie mix between each layer of chicken (usually fits into standard pot in two to three layers).
4. Add additional seasoning and worchestire sauce to taste to pot and cover chicken with remaining veggie mix and salsa. Make sure the salsa completely covers/submerges the chicken and veggies.
5. Cover and start pot to cook on high (usually about 4 hours). 
6. When close to finishing (around an hour or less left), shred chicken in pot with two forks then thoroughly stir to evenly mix. This can also be done well after the chicken has finished cooking if you have a pot that holds on warm after finishing.
7.  Pair hot with desired finishings for a variety of easy meals. Some examples, serve hot over rice, on chips with cheese for nachos, on tortillas for tacos, or on bread for a great sandwich!

Source — Maggie's College Kitchen 
Prepared by Margaret Boston
Louisiana Anthology
June 27, 2021

Angel's Food

Ingredients

• Eleven egg whites
• One and a half tumblers (1 7/8 cups) of sifted powdered sugar. [The tumbler (a glass for measuring) must have dimensions of 2 1/2 gills (1 1/4 cups)]
• One tumbler (1 1/4 cups) of sifted flour
• One teaspoon cream of tartar
• Vanilla to taste

Directions

1. Preheat the oven to a moderate heat appropriate for baking.
2. Sift the flour four times, leaving the tumbler even full.
3. Add the cream of tartar to the flour and sift again.
4. Beat the eggs to a stiff froth on a dish while lightly adding the sugar, flour, and vanilla into the egg froth. 
5. Place the beaten stiff froth immediately into an un-greased pan and into the oven to bake.
6. Bake for 40 minutes. Do not open the oven at all for at least 15 minutes. If still soft after 40, leave it in the oven an extra few minutes. 
7. Remove from oven and leave the pan upside down to cool.
8. Take the cake out of the pan by gently loosening it with a knife.
9. Ice the cake before serving.

Source — Creole Cookery Book
Prepared by Margaret Boston
Louisiana Anthology
June 27, 2021

Angel's Food

Ingredients

• Eleven egg whites
• One and a half tumblers (1 7/8 cups) of sifted powdered sugar. [The tumbler (a glass for measuring) must have dimensions of 2 1/2 gills (1 1/4 cups)]
• One tumbler (1 1/4 cups) of sifted flour
• One teaspoon cream of tartar
• Vanilla to taste

Directions

1. Preheat the oven to a moderate heat appropriate for baking.
2. Sift the flour four times, leaving the tumbler even full.
3. Add the cream of tartar to the flour and sift again.
4. Beat the eggs to a stiff froth on a dish while lightly adding the sugar, flour, and vanilla into the egg froth. 
5. Place the beaten stiff froth immediately into an un-greased pan and into the oven to bake.
6. Bake for 40 minutes. Do not open the oven at all for at least 15 minutes. If still soft after 40, leave it in the oven an extra few minutes. 
7. Remove from oven and leave the pan upside down to cool.
8. Take the cake out of the pan by gently loosening it with a knife.
9. Ice the cake before serving.

Source — Creole Cookery Book
Prepared by Margaret Boston
Louisiana Anthology
June 27, 2021

Cocoanut Jumbles

Ingredients

• One large coconut 
• One half pound of butter
• One pound flour
• Three eggs
• Sugar

Directions

1. Grate the coconut. 
2. Rub the butter into the flour and mix in the three eggs.
3. Add the grated coconut to the mix until to form a stiff dough.
4. Make the jumbles with the hands.
5. Dust the jumbles with grated coconut and sugar.
6. Bake in a pan in the oven until done.

Source — Creole Cookery Book
Prepared by Margaret Boston
Louisiana Anthology
June 27, 2021

Cocoanut Jumbles

Ingredients

• One large coconut 
• One half pound of butter
• One pound flour
• Three eggs
• Sugar

Directions

1. Grate the coconut. 
2. Rub the butter into the flour and mix in the three eggs.
3. Add the grated coconut to the mix until to form a stiff dough.
4. Make the jumbles with the hands.
5. Dust the jumbles with grated coconut and sugar.
6. Bake in a pan in the oven until done.

Source — Creole Cookery Book
Prepared by Margaret Boston
Louisiana Anthology
June 27, 2021

Sunshine Cake

Ingredients

• Eleven egg yolks
• Two cups of sugar
• One cup of butter
• One teaspoon cream of tartar
• One half teaspoon baking soda
• Three cups of flour
• Vanilla extract to taste

Directions

1. Preheat oven to temperature appropriate for baking.
2. Beat the sugar and butter to a cream.
3. Add the egg yolks to the mix and beat to a stiff froth.
4. Fold in the flour slowly, then add baking soda, and cream of tartar to mix and beat until stiff fluff.
5. Add vanilla to taste and bake quickly in the oven to desired firmness. 

Source — Creole Cookery Book
Prepared by Margaret Boston
Louisiana Anthology
July 3, 2021

Sunshine Cake

Ingredients

• Eleven egg yolks
• Two cups of sugar
• One cup of butter
• One teaspoon cream of tartar
• One half teaspoon baking soda
• Three cups of flour
• Vanilla extract to taste

Directions

1. Preheat oven to temperature appropriate for baking.
2. Beat the sugar and butter to a cream.
3. Add the egg yolks to the mix and beat to a stiff froth.
4. Fold in the flour slowly, then add baking soda, and cream of tartar to mix and beat until stiff fluff.
5. Add vanilla to taste and bake quickly in the oven to desired firmness. 

Source — Creole Cookery Book
Prepared by Margaret Boston
Louisiana Anthology
July 3, 2021

Roast Fowls

Ingredients

• One whole fowl
• One tablespoon of butter
• One-half tablespoon of black pepper

Directions

1. Thoroughly clean the fowl.
2. Place butter inside the fowl.
3. For an average-sized fowl, roast for 20 minutes or 45 minutes for a large fowl.
4. Serve with a choice of bread sauce, parsley and butter, or egg sauce.

Source — Creole Cookery Book
Prepared by Braeden Ferguson
Louisiana Anthology
June 24, 2021

Roast Fowls

Ingredients

• One whole fowl
• One tablespoon of butter
• One-half tablespoon of black pepper

Directions

1. Thoroughly clean the fowl.
2. Place butter inside the fowl.
3. For an average-sized fowl, roast for 20 minutes or 45 minutes for a large fowl.
4. Serve with a choice of bread sauce, parsley and butter, or egg sauce.

Source — Creole Cookery Book
Prepared by Braeden Ferguson
Louisiana Anthology
June 24, 2021

Funnel Cakes

Ingredients

• 1 quart of milk
• 1 tablespoon of yeast
• 2 eggs
• Flower
• Salt

Directions

1. Mix 1 quart of milk, 1 tablespoon of yeast, 2 well beaten eggs, 1 tablespoon of yeast, and a little salt.
2. Set it to rise at night for breakfast.
3. Bake on the griddle as buckwheat cakes. Stiring is not necessary.

Source — Creole Cookery Book
Prepared by Paul Johnson
Louisiana Anthology
June 16, 2021

Funnel Cakes

Ingredients

• 1 quart of milk
• 1 tablespoon of yeast
• 2 eggs
• Flower
• Salt

Directions

1. Mix 1 quart of milk, 1 tablespoon of yeast, 2 well beaten eggs, 1 tablespoon of yeast, and a little salt.
2. Set it to rise at night for breakfast.
3. Bake on the griddle as buckwheat cakes. Stiring is not necessary.

Source — Creole Cookery Book
Prepared by Paul Johnson
Louisiana Anthology
June 16, 2021

Beef a la Daub

Ingredients

• 2 teaspoons of allspice
• 12 peeled onions
• Fat steak
• Salt
• Pepper
• Flour
• 1 pint of water
• Parsley
• Thyme
• Bay leaves
• Flour
• Garlic (optional)

Directions

1. Get a fat steak, wash, salt, and pepper it, and lard it all over.
2. Pierce it through with a knife and slip in thin pieces of raw middling.
3. Flour it and brown it well in a spider.
4. Add some parsley, thyme, bay leaves, and 1 dozen onions, peeled, and a little flour to thicken the gravy, a dessertspoonful of allspice.
5. Brown the meat.
6. Add 1 pint of water (and garlic if desired).
7. Stew togehter for 4 hours.

Source — Creole Cookery Book
Prepared by Paul Johnson
Louisiana Anthology
June 16, 2021

Beef a la Daub

Ingredients

• 2 teaspoons of allspice
• 12 peeled onions
• Fat steak
• Salt
• Pepper
• Flour
• 1 pint of water
• Parsley
• Thyme
• Bay leaves
• Flour
• Garlic (optional)

Directions

1. Get a fat steak, wash, salt, and pepper it, and lard it all over.
2. Pierce it through with a knife and slip in thin pieces of raw middling.
3. Flour it and brown it well in a spider.
4. Add some parsley, thyme, bay leaves, and 1 dozen onions, peeled, and a little flour to thicken the gravy, a dessertspoonful of allspice.
5. Brown the meat.
6. Add 1 pint of water (and garlic if desired).
7. Stew togehter for 4 hours.

Source — Creole Cookery Book
Prepared by Paul Johnson
Louisiana Anthology
June 16, 2021

Calf Head Balls

Ingredients

• 1/2 lbs beef or veal
• 2 slices of salt pork 1 inch thick
• 6 small onions
• 1 tablespoon of sweet marjoram
• 1 tapblespoon of nutmeg
• 1 teaspoon black pepper
• 2 teaspoons of powdered mace
• 8 eggs
• 3 sifted crackers
• 1/2 cup of wine
• 1/4 cup of butter
• 2 tablespoons of salt
• Flour
• Lard

Directions

1. Chop 1/2 lbs of beef or veal with 2 slices of salt pork.
2. Add some of the lights and liver, 6 small onions, 1 tablespoon of sweet marjoram, 1 tablespoon of nutmeg, 1 teaspoon black pepper, 2 teaspoons of powdered mace, 2 teaspoons of cloves, 8 eggs, 3 sifted crackers, 1/2 cup of wine, 1/4 cup of butter, and 2 tablespoons salt.
3. Mix all well.
4. Roll the mixture into desired sized balls.
5. Fry slowly in lard.

Source — Creole Cookery Book
Prepared by Paul Johnson
Louisiana Anthology
June 16, 2021

Calf Head Balls

Ingredients

• 1/2 lbs beef or veal
• 2 slices of salt pork 1 inch thick
• 6 small onions
• 1 tablespoon of sweet marjoram
• 1 tapblespoon of nutmeg
• 1 teaspoon black pepper
• 2 teaspoons of powdered mace
• 8 eggs
• 3 sifted crackers
• 1/2 cup of wine
• 1/4 cup of butter
• 2 tablespoons of salt
• Flour
• Lard

Directions

1. Chop 1/2 lbs of beef or veal with 2 slices of salt pork.
2. Add some of the lights and liver, 6 small onions, 1 tablespoon of sweet marjoram, 1 tablespoon of nutmeg, 1 teaspoon black pepper, 2 teaspoons of powdered mace, 2 teaspoons of cloves, 8 eggs, 3 sifted crackers, 1/2 cup of wine, 1/4 cup of butter, and 2 tablespoons salt.
3. Mix all well.
4. Roll the mixture into desired sized balls.
5. Fry slowly in lard.

Source — Creole Cookery Book
Prepared by Paul Johnson
Louisiana Anthology
June 16, 2021

Oyster Soup for Six Persons

Ingredients

• Two quarts of oysters
• Quart of liquor
• Handful of chopped ham
• Few blades of mace
• 1/4 of a large onion
• Salt
• Pepper
• Tablespoon of flower
• 1/4 Pound of butter
• Pint of milk and cream

Directions

1. Strain and drain two quarts of oysters.
2. Add a handful of chopped ham, fat and lean, a few blades of mace, one-fourth of a large onion, salt and pepper to a quart of liquor.
3. Boil for one hour.
4. Strain.
5. Make a tablespoonful of flour and a quarter pound of butter into a soft paste and set aside.
6. Put Oysters into liquor for 8-10 minutes or until plump.
7. Stir in the past and leave until dinner is ready.
8. Put the soup on again until it comes to a boil.
9. Add a pint each of milk and cream.
10. Stir the entire time until it comes to a boil again.
11. Serve.

Source — Creole Cookery Book
Prepared by Paul Johnson
Louisiana Anthology
June 16, 2021

Oyster Soup for Six Persons

Ingredients

• Two quarts of oysters
• Quart of liquor
• Handful of chopped ham
• Few blades of mace
• 1/4 of a large onion
• Salt
• Pepper
• Tablespoon of flower
• 1/4 Pound of butter
• Pint of milk and cream

Directions

1. Strain and drain two quarts of oysters.
2. Add a handful of chopped ham, fat and lean, a few blades of mace, one-fourth of a large onion, salt and pepper to a quart of liquor.
3. Boil for one hour.
4. Strain.
5. Make a tablespoonful of flour and a quarter pound of butter into a soft paste and set aside.
6. Put Oysters into liquor for 8-10 minutes or until plump.
7. Stir in the past and leave until dinner is ready.
8. Put the soup on again until it comes to a boil.
9. Add a pint each of milk and cream.
10. Stir the entire time until it comes to a boil again.
11. Serve.

Source — Creole Cookery Book
Prepared by Paul Johnson
Louisiana Anthology
June 16, 2021

Macaroni and Cheese

 Ingredients

• 1/4 block of velveeta cheese
• 1 small box of elbow noodles 
• 1 cup evaporated milk
• Shredded cheese
  

Directions

1. Boil noodles until cooked. 
2. Drain noodles. 
3. chop velveeta cheese into cubes.
4. Melt Cheese with milk on the stove until fully melted. 
5. Combine with noodles.
6. Spread into baking dish and sprinkle with cheese. 
7. Bake for 45 minutes at 350 degrees. 

Source — My brain

Prepared by Gabbi Strickland
Louisiana Anthology
June 16, 2021

Macaroni and Cheese

 Ingredients

• 1/4 block of velveeta cheese
• 1 small box of elbow noodles 
• 1 cup evaporated milk
• Shredded cheese
  

Directions

1. Boil noodles until cooked. 
2. Drain noodles. 
3. chop velveeta cheese into cubes.
4. Melt Cheese with milk on the stove until fully melted. 
5. Combine with noodles.
6. Spread into baking dish and sprinkle with cheese. 
7. Bake for 45 minutes at 350 degrees. 

Source — My brain

Prepared by Gabbi Strickland
Louisiana Anthology
June 16, 2021

Mangoes

 Ingredients

• Mangoes
• Salt
• Vinegar
• Water
• Alum
• Cabbage leaves
• 1 lb. ginger
• 1 lb. grated horse radish
• 1/2 lb. garlic
• 2 oz. black mustard seed
• 2 oz. celery seed
• 2 oz. ground mace
• 2 oz. ground cloves
• 1 small cucumber per mango
• 1 long white pepper per mango
• Olive oil
• Worsted string
• Red pepper
• Brown sugar

Directions

1. Put mangoes into salt and water and soak for 9 days.
2. Cut mangoes and remove insides.
3. Put the mangoes in a kettle, cover with vinegar and water.
4. Add a lump of alum about the size of a hickory nut.
5. Put cabbage leaves around the mangoes.
6. Put mangoes on the stove to keep warm but not boil; keep them on the stove until green. 
7. Take 1 lb. ginger and crack it, but do not powder it fine.
8. Combine ginger, horse radish, garlic, black mustard seed, ground mace, and cloves. 
9. In each mango, put a small cucumber and long white pepper.
10. Mix stuffing with olive oil; fill mangoes and tie them with a worsted string. 
11. Pour boiling vinegar over them two or three times.
12. Put whole red pepper in each jar; fill the spaces with cucumbers. 
13. Put a little unmixed mustard and brown sugar in the top of each jar. 
14. Seal jars and put them away for a year or more.
15. This quantity of stuffing will fill thirty or forty mangoes. 

Source — Creole Cookery Book

Prepared by Gabbi Strickland
Louisiana Anthology
June 16, 2021

Mangoes

 Ingredients

• Mangoes
• Salt
• Vinegar
• Water
• Alum
• Cabbage leaves
• 1 lb. ginger
• 1 lb. grated horse radish
• 1/2 lb. garlic
• 2 oz. black mustard seed
• 2 oz. celery seed
• 2 oz. ground mace
• 2 oz. ground cloves
• 1 small cucumber per mango
• 1 long white pepper per mango
• Olive oil
• Worsted string
• Red pepper
• Brown sugar

Directions

1. Put mangoes into salt and water and soak for 9 days.
2. Cut mangoes and remove insides.
3. Put the mangoes in a kettle, cover with vinegar and water.
4. Add a lump of alum about the size of a hickory nut.
5. Put cabbage leaves around the mangoes.
6. Put mangoes on the stove to keep warm but not boil; keep them on the stove until green. 
7. Take 1 lb. ginger and crack it, but do not powder it fine.
8. Combine ginger, horse radish, garlic, black mustard seed, ground mace, and cloves. 
9. In each mango, put a small cucumber and long white pepper.
10. Mix stuffing with olive oil; fill mangoes and tie them with a worsted string. 
11. Pour boiling vinegar over them two or three times.
12. Put whole red pepper in each jar; fill the spaces with cucumbers. 
13. Put a little unmixed mustard and brown sugar in the top of each jar. 
14. Seal jars and put them away for a year or more.
15. This quantity of stuffing will fill thirty or forty mangoes. 

Source — Creole Cookery Book

Prepared by Gabbi Strickland
Louisiana Anthology
June 16, 2021

Potato Pudding

 Ingredients

• 1 1/2 lbs. potatoes, mashed
• 3/4 lb. butter
• 6 eggs
• 3/4 lb. sugar
• 1 glass brandy
• nutmeg, mace, or lemon, to taste

Directions

• Take 1 1/2 lbs. mashed potatoes.
• While potatoes are warm, mix with 3/4 lb. of butter.
• Beat 6 eggs with 3/4 lb. of fine sugar. 
• Combine both mixtures together well.
• Mix in 1 glass of brandy, with nutmeg, mace, or lemon.
• Bake in a nice paste. 

Source — Creole Cookery Book

Prepared by Gabbi Strickland

Louisiana Anthology

June 16, 2021

Potato Pudding

 Ingredients

• 1 1/2 lbs. potatoes, mashed
• 3/4 lb. butter
• 6 eggs
• 3/4 lb. sugar
• 1 glass brandy
• nutmeg, mace, or lemon, to taste

Directions

• Take 1 1/2 lbs. mashed potatoes.
• While potatoes are warm, mix with 3/4 lb. of butter.
• Beat 6 eggs with 3/4 lb. of fine sugar. 
• Combine both mixtures together well.
• Mix in 1 glass of brandy, with nutmeg, mace, or lemon.
• Bake in a nice paste. 

Source — Creole Cookery Book

Prepared by Gabbi Strickland

Louisiana Anthology

June 16, 2021

Orange Cake

 Ingredients

• 4 ripe oranges
• 1 lb. loaf sugar
• 1 lb. good butter
• 14 oz. flour
• 10 eggs
                                                
  
  

Directions

1. Take 4 ripe oranges and roll them under your hand on the table till quite soft.
2. Break up 1 lb. loaf sugar, and use some pieces to rub off the rind of the oranges.
3. Cut the oranges, and squeeze the juice through a strainer.
4. Powder the sugar, and mix with the orange juice.
5. In a separate pan of cold water, wash and squeeze the butter until all salt and milk have been extracted.
6. Cut up butter and place into pan with orange and sugar, stirring hard until perfectly light. 
7. In a separate container, sift 14 oz. of flour. 
8. Beat 10 eggs until light and thick. Then, stir eggs into the butter and sugar by degrees, alternating with the flour.
9. Beat mixture hard for some time until combined.
10. pour mixture into large, shallow, and square buttered pan. 
11. Place into a brisk oven until properly baked.

Source — Creole Cookery Book

Prepared by Gabbi Strickland
Louisiana Anthology
June 16, 2021

Orange Cake

 Ingredients

• 4 ripe oranges
• 1 lb. loaf sugar
• 1 lb. good butter
• 14 oz. flour
• 10 eggs
                                                
  
  

Directions

1. Take 4 ripe oranges and roll them under your hand on the table till quite soft.
2. Break up 1 lb. loaf sugar, and use some pieces to rub off the rind of the oranges.
3. Cut the oranges, and squeeze the juice through a strainer.
4. Powder the sugar, and mix with the orange juice.
5. In a separate pan of cold water, wash and squeeze the butter until all salt and milk have been extracted.
6. Cut up butter and place into pan with orange and sugar, stirring hard until perfectly light. 
7. In a separate container, sift 14 oz. of flour. 
8. Beat 10 eggs until light and thick. Then, stir eggs into the butter and sugar by degrees, alternating with the flour.
9. Beat mixture hard for some time until combined.
10. pour mixture into large, shallow, and square buttered pan. 
11. Place into a brisk oven until properly baked.

Source — Creole Cookery Book

Prepared by Gabbi Strickland
Louisiana Anthology
June 16, 2021

Raspberry Crumb Cake

Ingredients

• 1 Jar raspberry jam 
• 1 box yellow cake mix

Topping

• 5 cups flour
• 1 1/2 cups sugar
• 2 tsp cinnamon
• 1 tsp vanilla
• 1 lb. butter

Directions

1. Bake cake according to directions on box for two 8x8 pans.
2. Heat jam in microwave for 1 minute then mix and pour over cake.
3. Mix ingredients for topping together.
4. Crumble topping on warm jam.
5. Put cake back in oven for 15 minutes or until desired color.
6. Pray to have the fruits of the Holy Spirit, especially self control, then cut and eat.

Source — Karen Jovene
Prepared by Annika Kay Tichenor
Louisiana Anthology
June 15, 2021

Raspberry Crumb Cake

Ingredients

• 1 Jar raspberry jam 
• 1 box yellow cake mix

Topping

• 5 cups flour
• 1 1/2 cups sugar
• 2 tsp cinnamon
• 1 tsp vanilla
• 1 lb. butter

Directions

1. Bake cake according to directions on box for two 8x8 pans.
2. Heat jam in microwave for 1 minute then mix and pour over cake.
3. Mix ingredients for topping together.
4. Crumble topping on warm jam.
5. Put cake back in oven for 15 minutes or until desired color.
6. Pray to have the fruits of the Holy Spirit, especially self control, then cut and eat.

Source — Karen Jovene
Prepared by Annika Kay Tichenor
Louisiana Anthology
June 15, 2021

Warm Slaw

Ingredients

• Large red cabbage
• Dressing for cold slaw

Directions

1. Wash, drain, and shred a large red cabbage.
2. Place the cabbage in a deep dish, cover it closely and set it on the top of a stove, or in a bake oven, till it is warm all through.
3. Make a dressing as for cold slaw and then boil it.
4. Pour the boiling dressing over the cabbage.
5. Cover the dish and send it to the table as warm as possible.

Source — Creole Cookery Book
Prepared by Annika Kay Tichenor
Louisiana Anthology
June 15, 2021

Warm Slaw

Ingredients

• Large red cabbage
• Dressing for cold slaw

Directions

1. Wash, drain, and shred a large red cabbage.
2. Place the cabbage in a deep dish, cover it closely and set it on the top of a stove, or in a bake oven, till it is warm all through.
3. Make a dressing as for cold slaw and then boil it.
4. Pour the boiling dressing over the cabbage.
5. Cover the dish and send it to the table as warm as possible.

Source — Creole Cookery Book
Prepared by Annika Kay Tichenor
Louisiana Anthology
June 15, 2021

Stewed Spinach

Ingredients

• Spinach (nicely picked)
• Fresh butter
• Salt
• Pepper
• Small cup of sweet cream

Directions

1. Boil spinach.
2. Press spinach in a cullender.
3. Place a spoonful of fresh butter, some salt and pepper and the pressed spinach back in the skillet and let it stew gently a little longer, gradually adding a small cup of sweet cream.

Source — Creole Cookery Book
Prepared by Annika Kay Tichenor
Louisiana Anthology
June 15, 2021

Stewed Spinach

Ingredients

• Spinach (nicely picked)
• Fresh butter
• Salt
• Pepper
• Small cup of sweet cream

Directions

1. Boil spinach.
2. Press spinach in a cullender.
3. Place a spoonful of fresh butter, some salt and pepper and the pressed spinach back in the skillet and let it stew gently a little longer, gradually adding a small cup of sweet cream.

Source — Creole Cookery Book
Prepared by Annika Kay Tichenor
Louisiana Anthology
June 15, 2021

Stewed Beets

Ingredients

• Beets
• Piece of butter
• Flour
• Parsley (finely chopped)
• Little vinegar
• 
  Salt
• Pepper

Directions

1. Boil beets.
2. Scrape and slice beets.
3. Place a piece of butter, finely chopped parsley, a little vinegar, salt and pepper to a stewepan.
4. 
   Roll beets in flour and add to stewpan.
5. Set pan on hot coals and let the beets stew for 1/4 hour.

Source — Creole Cookery Book
Prepared by Annika Kay Tichenor
Louisiana Anthology
June 15, 2021

Stewed Beets

Ingredients

• Beets
• Piece of butter
• Flour
• Parsley (finely chopped)
• Little vinegar
• 
  Salt
• Pepper

Directions

1. Boil beets.
2. Scrape and slice beets.
3. Place a piece of butter, finely chopped parsley, a little vinegar, salt and pepper to a stewepan.
4. 
   Roll beets in flour and add to stewpan.
5. Set pan on hot coals and let the beets stew for 1/4 hour.

Source — Creole Cookery Book
Prepared by Annika Kay Tichenor
Louisiana Anthology
June 15, 2021

Beef Tips

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Ingredients

• one tablespoon of flour
• two packs of beef stew meat
• one tablespoon of garlic powder
• one tablespoon of onion powder
• one table spoon of all purpose seasoning
• one table spoon of butter
• one whole onion
• one tablespoon of tonys gravy mix
• 3 cups of water

Directions

1. wash and season beef stew meat with garlic powder onion powder and all purpose seasoning.

2. In a pan add butter and onion. 

3. cook until translucent

4. add the beef stew meat in the pan. Cook until meat is browned on all sides

5. Add Tablespoon of flour and 3 cups of water to pan.

6. Add tablespoon of tonys gravy mix.

7. Turn mixture on low and let simmer for 1 hour or until beef is tender

8. Enjoy on top of rice or mashed potatoes 

Source — Cooking in the Old Creole Days
Prepared by Erin Roach
Louisiana Anthology
July 16, 2019

Beef Tips

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Ingredients

• one tablespoon of flour
• two packs of beef stew meat
• one tablespoon of garlic powder
• one tablespoon of onion powder
• one table spoon of all purpose seasoning
• one table spoon of butter
• one whole onion
• one tablespoon of tonys gravy mix
• 3 cups of water

Directions

1. wash and season beef stew meat with garlic powder onion powder and all purpose seasoning.

2. In a pan add butter and onion. 

3. cook until translucent

4. add the beef stew meat in the pan. Cook until meat is browned on all sides

5. Add Tablespoon of flour and 3 cups of water to pan.

6. Add tablespoon of tonys gravy mix.

7. Turn mixture on low and let simmer for 1 hour or until beef is tender

8. Enjoy on top of rice or mashed potatoes 

Source — Cooking in the Old Creole Days
Prepared by Erin Roach
Louisiana Anthology
July 16, 2019

Peach Jam

Ingredients

• Nine pounds of nice peaches
• One pound of powdered loaf sugar
• Half ounce of bitter almonds

Directions

1. Gather ripe peaches and peel and smush until desired consistency.

2. place the mixture into preserving pan

3. Put them over the fire until hot

4. rub them through a strainer

5. Add 1 pound of pulp and powered loaf sugar

6. Add half a ounce of bitter almonds that are blanched and pounded

7. Let it boil for 10 minutes

8. stir and skim well

Source - Cooking in Old Creole Days

Prepared by Erin Roach
Louisiana Anthology
July 16, 2019

Peach Jam

Ingredients

• Nine pounds of nice peaches
• One pound of powdered loaf sugar
• Half ounce of bitter almonds

Directions

1. Gather ripe peaches and peel and smush until desired consistency.

2. place the mixture into preserving pan

3. Put them over the fire until hot

4. rub them through a strainer

5. Add 1 pound of pulp and powered loaf sugar

6. Add half a ounce of bitter almonds that are blanched and pounded

7. Let it boil for 10 minutes

8. stir and skim well

Source - Cooking in Old Creole Days

Prepared by Erin Roach
Louisiana Anthology
July 16, 2019

Ragout Souce

Ingredients

• large lump of butter
• flour
• boiling water
• cloves of garlic
• allspice
• 1 glass of Madeira wine
• dozen oysters
• souse

Directions

1. Fry the souse of a light brown
2. Make a gravy of a large lump of butter 
3. Roll in flour with a little boiling water
4. add beaten cloves of garlic and allspice
5. add 1 glass of Madeira wine
6. Add 12 oysters dressed with the souse

Source — Creole Cookery Book
Prepared by Erin Roach
Cooking in Old Creole Days
July 16, 2019

Ragout Souce

Ingredients

• large lump of butter
• flour
• boiling water
• cloves of garlic
• allspice
• 1 glass of Madeira wine
• dozen oysters
• souse

Directions

1. Fry the souse of a light brown
2. Make a gravy of a large lump of butter 
3. Roll in flour with a little boiling water
4. add beaten cloves of garlic and allspice
5. add 1 glass of Madeira wine
6. Add 12 oysters dressed with the souse

Source — Creole Cookery Book
Prepared by Erin Roach
Cooking in Old Creole Days
July 16, 2019

English Pea Salad

Ingredients

 

• 1 Can of English Peas
• 2 Boiled Eggs
• 1 Tablespoon of Bacon Bits
• 4 Tablespoons of Mayonnaise 
• 1 Tablespoon of Black Pepper

Directions

1. Drain 1 can of English peas and then poor the peas into a bowl (you can cook the peas if you want then drain them and out into a bowl.)
2. Boil the 2 eggs, once boiled peal them and chip them up very fine.
3. 
   Add 1 tablespoon of bacon bits, the chipped eggs, 4 tablespoons of mayo, and 1 tablespoon of black pepper into the bowl with the peas.
4. Stir well (best served cold.)

Prepared by Allen Jones

Louisiana Anthology

July 16, 2019

English Pea Salad

Ingredients

 

• 1 Can of English Peas
• 2 Boiled Eggs
• 1 Tablespoon of Bacon Bits
• 4 Tablespoons of Mayonnaise 
• 1 Tablespoon of Black Pepper

Directions

1. Drain 1 can of English peas and then poor the peas into a bowl (you can cook the peas if you want then drain them and out into a bowl.)
2. Boil the 2 eggs, once boiled peal them and chip them up very fine.
3. 
   Add 1 tablespoon of bacon bits, the chipped eggs, 4 tablespoons of mayo, and 1 tablespoon of black pepper into the bowl with the peas.
4. Stir well (best served cold.)

Prepared by Allen Jones

Louisiana Anthology

July 16, 2019

Ronpolk Cured Hams

Ingredients

• Ham 
• 1 tablespoon of sodium nitrate
• salt
• black pepper

Directions

1. Rub 1 tablespoon of sodium nitrate onto the ham.
2. Pack the ham away letting it sit for 6 weeks.
3. Take the ham out and wipe it very dry with a coarse towel.
4. Once wiped clean, rub the thick part and bone with black pepper.
5. Smoke the ham for 6-8 weeks then enjoy.

Source — The Creole Cookery Book
Prepared byAllen Jones
Louisiana Anthology
June 12, 2021

Ronpolk Cured Hams

Ingredients

• Ham 
• 1 tablespoon of sodium nitrate
• salt
• black pepper

Directions

1. Rub 1 tablespoon of sodium nitrate onto the ham.
2. Pack the ham away letting it sit for 6 weeks.
3. Take the ham out and wipe it very dry with a coarse towel.
4. Once wiped clean, rub the thick part and bone with black pepper.
5. Smoke the ham for 6-8 weeks then enjoy.

Source — The Creole Cookery Book
Prepared byAllen Jones
Louisiana Anthology
June 12, 2021

Cold Brisket of Beef

Ingredients

• Brisket
• Salt
• Pepper
• Sodium nitrate
• powder mace
• cloves
• allspice

Directions

1. Cut brisket from the bones and lay in it a large dish or pan.
2. Cover the brisket well with salt, pepper, and a little sodium nitrate. 
3. Once seasoned cover it in the dish or pan and let stand for several days.
4. Uncover the brisket after letting it sit for several days, then wipe off the dressing.
5. Once the old dressing is wiped off and place it on a clean dish.
6. Mix powder mace, cloves, and allspice together and spread thickly over the beef then roll it over several times and tie up well.
7. Sew it up tightly in a cloth and boil slowly all day and then serve it cold.

Source — The Creole Cookery Book
Prepared by Allen Jones
Louisiana Anthology
June 12, 2021

 

Cold Brisket of Beef

Ingredients

• Brisket
• Salt
• Pepper
• Sodium nitrate
• powder mace
• cloves
• allspice

Directions

1. Cut brisket from the bones and lay in it a large dish or pan.
2. Cover the brisket well with salt, pepper, and a little sodium nitrate. 
3. Once seasoned cover it in the dish or pan and let stand for several days.
4. Uncover the brisket after letting it sit for several days, then wipe off the dressing.
5. Once the old dressing is wiped off and place it on a clean dish.
6. Mix powder mace, cloves, and allspice together and spread thickly over the beef then roll it over several times and tie up well.
7. Sew it up tightly in a cloth and boil slowly all day and then serve it cold.

Source — The Creole Cookery Book
Prepared by Allen Jones
Louisiana Anthology
June 12, 2021

 

Stewed Smoked Beef

Ingredients

• Smoked Beef
• Fresh Butter
• Pepper
• 2-3 Beaten Egg Yolks

Directions

1. Chip the beef very thin and then put it into a skillet.
2. Add the pepper and the beaten egg yolks to the same skillet.
3. Let it stew until the beef is crisp and curled up.

Source — The Creole Cookery Book
Prepared by Allen Jones
Louisiana Anthology
June 12, 2021

Stewed Smoked Beef

Ingredients

• Smoked Beef
• Fresh Butter
• Pepper
• 2-3 Beaten Egg Yolks

Directions

1. Chip the beef very thin and then put it into a skillet.
2. Add the pepper and the beaten egg yolks to the same skillet.
3. Let it stew until the beef is crisp and curled up.

Source — The Creole Cookery Book
Prepared by Allen Jones
Louisiana Anthology
June 12, 2021

Duck Alfredo

 

 

 

Ingredients

• 1 Goose
• 4 Onions
• 1 Tbs Dried and powdered Sage Leaves
• 1 Cup of Bread Crumbs
• 1 tsp Black Pepper
• 1 tsp Cayenne
• 1 tsp Salt
• 1 Cup of Milk
• 4 Tbs Butter

Directions

1. Draw open one large Goose to be prepared for stuffing.
2. Take 4 onions and boil them down. once cooked down finely chop and add in the Sage, Bread crumbs, Black pepper, Cayenne, and Salt.
3. Mix the stuffing together with a cup of milk and then stuff the goose with the mixture. 
4. Place the goose in the oven at 350 degrease F basting often with butter until it is browned nicely.
5. Take out the meat, and serve with brown gravy and a boat full of apple sauce

Source — La Cuisine Creole
Prepared by Johnathan Emerson
Louisiana Anthology
June 10, 2021

Duck Alfredo

 

 

 

Ingredients

• 1 Goose
• 4 Onions
• 1 Tbs Dried and powdered Sage Leaves
• 1 Cup of Bread Crumbs
• 1 tsp Black Pepper
• 1 tsp Cayenne
• 1 tsp Salt
• 1 Cup of Milk
• 4 Tbs Butter

Directions

1. Draw open one large Goose to be prepared for stuffing.
2. Take 4 onions and boil them down. once cooked down finely chop and add in the Sage, Bread crumbs, Black pepper, Cayenne, and Salt.
3. Mix the stuffing together with a cup of milk and then stuff the goose with the mixture. 
4. Place the goose in the oven at 350 degrease F basting often with butter until it is browned nicely.
5. Take out the meat, and serve with brown gravy and a boat full of apple sauce

Source — La Cuisine Creole
Prepared by Johnathan Emerson
Louisiana Anthology
June 10, 2021

Roast Goose, With Sage And Onion

 

 

Ingredients

• 1 Goose
• 4 Onions
• 1 Tbs Dried and powdered Sage Leaves
• 1 Cup of Bread Crumbs
• 1 tsp Black Pepper
• 1 tsp Cayenne
• 1 tsp Salt
• 1 Cup of Milk
• 4 Tbs Butter

Directions

1. Draw open one large Goose to be prepared for stuffing.
2. Take 4 onions and boil them down. once cooked down finely chop and add in the Sage, Bread crumbs, Black pepper, Cayenne, and Salt.
3. Mix the stuffing together with a cup of milk and then stuff the goose with the mixture. 
4. Place the goose in the oven at 350 degrease F basting often with butter until it is browned nicely.
5. Take out the meat, and serve with brown gravy and a boat full of apple sauce

Source — La Cuisine Creole
Prepared by Johnathan Emerson
Louisiana Anthology
June 10, 2021

Roast Goose, With Sage And Onion

 

 

Ingredients

• 1 Goose
• 4 Onions
• 1 Tbs Dried and powdered Sage Leaves
• 1 Cup of Bread Crumbs
• 1 tsp Black Pepper
• 1 tsp Cayenne
• 1 tsp Salt
• 1 Cup of Milk
• 4 Tbs Butter

Directions

1. Draw open one large Goose to be prepared for stuffing.
2. Take 4 onions and boil them down. once cooked down finely chop and add in the Sage, Bread crumbs, Black pepper, Cayenne, and Salt.
3. Mix the stuffing together with a cup of milk and then stuff the goose with the mixture. 
4. Place the goose in the oven at 350 degrease F basting often with butter until it is browned nicely.
5. Take out the meat, and serve with brown gravy and a boat full of apple sauce

Source — La Cuisine Creole
Prepared by Johnathan Emerson
Louisiana Anthology
June 10, 2021

Jambalaya with Chicken and Sausage

Ingredients

• 
  Olive oil, vegetable oil, or bacon drippings
  
• Cajun seasoning
• Three pounds of chicken
• Two pounds of sausage
• Two cups of onion
• Two cups of celery
• One cup of green bell pepper
• Two tablespoons of chopped garlic
• One cup of sliced baby bella mushrooms
• Four cups of water
• Four cups of uncooked, parboiled rice
• Salt
• Pepper
• Soy sauce
• Hot sauce (e.g., Tabasco)

Directions

1. Finely chop onion, celery, bell pepper, and garlic. If using a food processor, keep leftover liquid for later.
2. Cube chicken into one-inch cubes and slice sausage.
3. Heat a large pot (for which you have a lid) as high as possible.
4. Add enough oil to pot to prevent sticking, then add chicken.
5. Sprinkle with Cajun seasoning and let cook with minimal stirring until browned (10-15 minutes). Chicken sticking to the sides of the pot is desired.
   

6. 

   The mixture of onions, celery,
   and bell peppers is colloquially
    referred to as "the Trinity."
   

   Add sausage and sprinkle with more Cajun seasoning once chicken is browned, stirring occasionally until sausage browns (10 minutes).
7. Add the chopped onion, celery, bell pepper, and garlic along with more seasoning. Cook until vegetables are translucent.
8. Add mushrooms when vegetables are almost translucent. Cook until they shrink, lowering heat as necessary.
9. Add water as well as any leftover liquid from food processor. Scrape anything stuck to the bottom and sides of the pot, as this is all flavor.
10. Let simmer for five minutes, then add rice and stir until evenly mixed.

11. 

    Jambalaya before simmering.

    Add enough water to cover jambalaya by one knuckle (half inch). Taste liquid and add extra Cajun seasoning, salt, pepper, soy sauce, and hot sauce as necessary. Be sure to over-season where the liquid tastes salty, as the rice will absorb all of the flavor.
    
12. Cover pot and place on a low simmer for 20-30 minutes. Leave covered so the rice may absorb the liquid.
13. Check rice to see if it is properly cooked with little liquid remaining. If rice is still hard, add water and simmer for an additional five minutes. If too much liquid remains, simmer uncovered for five minutes or until liquid is gone.
14. Add hot sauce to taste and enjoy.

Prepared by Austin Shelton
Louisiana Anthology
June 10, 2021

Jambalaya with Chicken and Sausage

Ingredients

• 
  Olive oil, vegetable oil, or bacon drippings
  
• Cajun seasoning
• Three pounds of chicken
• Two pounds of sausage
• Two cups of onion
• Two cups of celery
• One cup of green bell pepper
• Two tablespoons of chopped garlic
• One cup of sliced baby bella mushrooms
• Four cups of water
• Four cups of uncooked, parboiled rice
• Salt
• Pepper
• Soy sauce
• Hot sauce (e.g., Tabasco)

Directions

1. Finely chop onion, celery, bell pepper, and garlic. If using a food processor, keep leftover liquid for later.
2. Cube chicken into one-inch cubes and slice sausage.
3. Heat a large pot (for which you have a lid) as high as possible.
4. Add enough oil to pot to prevent sticking, then add chicken.
5. Sprinkle with Cajun seasoning and let cook with minimal stirring until browned (10-15 minutes). Chicken sticking to the sides of the pot is desired.
   

6. 

   The mixture of onions, celery,
   and bell peppers is colloquially
    referred to as "the Trinity."
   

   Add sausage and sprinkle with more Cajun seasoning once chicken is browned, stirring occasionally until sausage browns (10 minutes).
7. Add the chopped onion, celery, bell pepper, and garlic along with more seasoning. Cook until vegetables are translucent.
8. Add mushrooms when vegetables are almost translucent. Cook until they shrink, lowering heat as necessary.
9. Add water as well as any leftover liquid from food processor. Scrape anything stuck to the bottom and sides of the pot, as this is all flavor.
10. Let simmer for five minutes, then add rice and stir until evenly mixed.

11. 

    Jambalaya before simmering.

    Add enough water to cover jambalaya by one knuckle (half inch). Taste liquid and add extra Cajun seasoning, salt, pepper, soy sauce, and hot sauce as necessary. Be sure to over-season where the liquid tastes salty, as the rice will absorb all of the flavor.
    
12. Cover pot and place on a low simmer for 20-30 minutes. Leave covered so the rice may absorb the liquid.
13. Check rice to see if it is properly cooked with little liquid remaining. If rice is still hard, add water and simmer for an additional five minutes. If too much liquid remains, simmer uncovered for five minutes or until liquid is gone.
14. Add hot sauce to taste and enjoy.

Prepared by Austin Shelton
Louisiana Anthology
June 10, 2021

Scotch Bread

 

Ingredients

• 1 1/4 lb. of flour 
• 3/4 lb. of sugar
• 3/4 lb. of butter
• Lemon

Directions

1. Mix together the flour, sugar, and butter
2. Add lemon to taste
3. Bake for 20 min in a slow oven 

Source — Creole Cookery Book
Prepared by Amber Dixon
Louisiana Anthology
June 10, 2021

Scotch Bread

 

Ingredients

• 1 1/4 lb. of flour 
• 3/4 lb. of sugar
• 3/4 lb. of butter
• Lemon

Directions

1. Mix together the flour, sugar, and butter
2. Add lemon to taste
3. Bake for 20 min in a slow oven 

Source — Creole Cookery Book
Prepared by Amber Dixon
Louisiana Anthology
June 10, 2021

Venison Haunch

 

Ingredients

• 1 small Venison Haunch
• 3 cups of Milk
• Water
• 1/3 cup of Fresh Butter
• 1 tbsp. of flour
• 1 cup of Currant jelly

Directions

1. Hang Venison before preparing
2. Wash Venison haunch in warm milk and water
3. Dry the haunch with a clean cloth.
4. Wrap the haunch in paper greased in fresh butter.
5.  Cook in a roasting pan for 3.5 hours
6.  Baste the haunch very frequently
7. Remove the paper when finished and sift flour over the meat to produce a froth.
8. Take the haunch out, and dish the froth for gravy 
9. Serve gravy with currant jelly.

Source — Creole Cookery Book
Prepared by Amber Dixon
Louisiana Anthology
June 10, 2021

Venison Haunch

 

Ingredients

• 1 small Venison Haunch
• 3 cups of Milk
• Water
• 1/3 cup of Fresh Butter
• 1 tbsp. of flour
• 1 cup of Currant jelly

Directions

1. Hang Venison before preparing
2. Wash Venison haunch in warm milk and water
3. Dry the haunch with a clean cloth.
4. Wrap the haunch in paper greased in fresh butter.
5.  Cook in a roasting pan for 3.5 hours
6.  Baste the haunch very frequently
7. Remove the paper when finished and sift flour over the meat to produce a froth.
8. Take the haunch out, and dish the froth for gravy 
9. Serve gravy with currant jelly.

Source — Creole Cookery Book
Prepared by Amber Dixon
Louisiana Anthology
June 10, 2021

Empanadas Argentinas

 Ingredients

• Dozen empanada doughs (in circles)
• One pound of ground beef
• Three onions, finely chopped
• Two eggs, hard-boiled
• 1/2 cup of green olives
• Salt
• Pepper
• Paprika
• Two table spoons of olive oil

Directions

Meat Filling

1. Put the finely chopped onions into a pot with olive oil, and cook it until it becomes clear. 
2. Add the ground beef to the pot of onions; add salt and pepper to it to your liking.
3.  Once the meat is cooked and juicy, add paprika, the boiled eggs, and the olives. Mix it all in. 
4. Let the mixture with the meat cool. 

Filling and Cooking the Empanadas 

1.  Fill half of each dough circle with a spoonful of the meat filling.
2. Water the edges of the dough. 
3. Fold over the watered edges, and press the edges of the empanadas with a fork to seal them.
4.  Place the empanadas in a pan. Bake them in the oven for 15 minutes with the heat to 375 degrees Fahrenheit. The empanadas should be golden.
5. Let cool for 10 minutes outside of oven before eating. 

Prepared by Francisco Simoncini
Louisiana Anthology
June 10, 2021

Empanadas Argentinas

 Ingredients

• Dozen empanada doughs (in circles)
• One pound of ground beef
• Three onions, finely chopped
• Two eggs, hard-boiled
• 1/2 cup of green olives
• Salt
• Pepper
• Paprika
• Two table spoons of olive oil

Directions

Meat Filling

1. Put the finely chopped onions into a pot with olive oil, and cook it until it becomes clear. 
2. Add the ground beef to the pot of onions; add salt and pepper to it to your liking.
3.  Once the meat is cooked and juicy, add paprika, the boiled eggs, and the olives. Mix it all in. 
4. Let the mixture with the meat cool. 

Filling and Cooking the Empanadas 

1.  Fill half of each dough circle with a spoonful of the meat filling.
2. Water the edges of the dough. 
3. Fold over the watered edges, and press the edges of the empanadas with a fork to seal them.
4.  Place the empanadas in a pan. Bake them in the oven for 15 minutes with the heat to 375 degrees Fahrenheit. The empanadas should be golden.
5. Let cool for 10 minutes outside of oven before eating. 

Prepared by Francisco Simoncini
Louisiana Anthology
June 10, 2021