Keto Bread

Ingredients

• One Tablespoon of Almond Flour
• One Egg
• One Half Cup Shredded Cheese
• One Tablespoon Everything Bagel Seasoning

Directions

1. Mix all of the ingredients well.
2. Put in small waffle maker.
3. Let cook for approximately three to four minutes.
4. Remove from waffle maker and let cool.

Source — Personal Recipe
Prepared by Garrett Kitchings
Louisiana Anthology
March 31, 2022

Sandwiches of Various Kinds, for Picnics

Ingredients

• Slices of Home-made or Baker's Bread
• Sweet Butter
• Parsley
• Sliced Cheese of Choice
• Hard-boiled Eggs, Sliced or Chopped
• Boiled Smoked Tongue or Ham
• French Mustard

Directions

1. Home-made bread cuts better, however baker's bread will suffice.
2. Cut the bread into very thin slices.
3. Spread it evenly with sweet butter and lay the buttered sides together.
4. Lay them in circles on a plate and put parsley on top.
5. Sandwiches may be made with sliced cheese or with sliced or chopped hard-boiled eggs in between the bread.
6. The best are made with boiled smoked tongue or ham, and with French mustard spread over the butter.

Source — La Cuisine Creole
Prepared by Garrett Kitchings
Louisiana Anthology
March 31, 2022

Savory Sauce for a Roast Goose

Ingredients

• One Table Spoonful of Made Mustard
• Half a Teaspoonful of Cayenne Pepper
• Three Spoonfuls of Port Wine
• One Roast Goose

Directions

1. Mix and heat the Made Mustard, Cayenne Pepper, and Port Wine.
2. Pour the sauce into the body of the goose before serving.
3. Pour in vinegar and sugar with a little whole allspice till done.
4. Improves the flavors of the age and onions.

Source — La Cuisine Creole
Prepared by Garrett Kitchings
Louisiana Anthology
March 31, 2022

Trout Stuffed and Baked

Ingredients

• One or More Trout
• Stuffing of Choice
• Butter
• Black Pepper
• Salt
• Chopped Parsley
• Essence of Mushrooms or Catsup
• Wine or Vinegar
• Mushrooms or Tomato Sauce

Directions

1. Stuff one or more fish, using any stuffing desired.
2. Score them well and put in a buttered pan to bake.
3. Season with pepper, salt, and chopped parsley.
4. Moisten with a little essence of mushrooms or catsup and butter.
5. Baste every five minutes until they are done.
6. Remove the fish to a hot dish.
7. Throw some wine and vinegar into the pan and stir it to detach the crust from the pan.
8. Boil the sauce, add a little more butter, and pour over the fish.
9. Mushrooms will improve the sauce, however tomato sauce is a useable substitute.

Source — La Cuisine Creole
Prepared by Garrett Kitchings
Louisiana Anthology
march 31, 2022

Calf head, boiled

Ingredients 

• Calf's Head
• Salt 
• Water
• Spoon 
• Butter
• Flour
• Lemon Juice
• Tomatoes

Directions

1. Clean head. 

2. Soak in water with salt.

3. Wait until it's white. 

4. Remove eyes with a spoon.

5. Take the tongue out then add salt.

6. Remove the brain for a separate dish. 

7. Put head in lukewarm water then boil.

8. Wait till it's tender.

9. Next make a sauce with; butter, flour, water.

10. Add the sauce to the head.

11. Add lemon juice and tomatoes.

12. Set in hot oven with water which it will boil.

Source — Creole Cookery Book

Prepared by Ivan Colunga

Louisiana Anthology

March 23, 2022

Eggs, Poached, and Ham

Ingredients

• Eggs
•  Ham

Directions

 1. Poach eggs in a tin dipper.

2. Put around a fried ham.

 

Source — Creole Cookery Book

Prepared by Ivan Colunga

Louisiana Anthology

March 23, 2022

Omelet, with sugar

Ingredients 

• Eggs
• Sugar
• Lemon

Directions

1. Beat 6 eggs.

2. Separate whites from yolks. 

3. Add 7 spoonful's of powdered sugar.

4. Flavor with lemon.

5. Bake for 10-15mins.

6. Omelet is done.

 

Source — Creole Cookery Book

Prepared by Ivan Colunga

Louisiana Anthology

March 23, 2022

Chicken and Rice Meal

Ingredients 

• Chicken breast
• Minute rice 
• Hot sauce

Directions

1. Defrost chicken breast.
2. Preheat in the air fryer. 
3. Add tony to chicken once ready.
4. Insert seasoned chicken into the air fryer for 22mins.
5. Put a cup of water in a bowl until it starts to boil.
6. Add a cup of rice to it.
7. Remove off of the stove.
8. Give chicken and rice time to cool down then serve on a plate.
9. Add any hot sauce .
10. Enjoy.

Prepared by Ivan Colunga

Louisiana Anthology

March 23, 2022

Flannel Cakes Without Yeast

Ingredients

• One quart of buttermilk
• One quart of wheat flour
• One and half tablespoon of unsalted butter
• Two tablespoons of soda water

Directions

1. Combine all ingredients into a mixing bow and mix well.
2. Preheat a griddle or a pan; Pan-medium-low heat, griddle- medium or 300℉.
3. Pour on griddle like a pancake or into rings and cook until each side is golden brown.
4. Serve plain or with syrup.

— Christian Woman's Exchange

Source — Creole Cookery Book
Prepared by Nathan Compton
Louisiana Anthology
March 25, 2022

Fare or Stuffing

Ingredients

• Two bunches of spinach
• Whole chicken but only white meat
• One calf's brain
• Eight Eggs
• Half a cup of olive oil
• One tablespoon of water
• Six tablespoons of salt
• Six tablespoons of pepper
• Two cups of flour
• Half a cup of parmesan cheese
• Daube gravy

Directions

1. Boil and clean the calf's brain and set aside.
2.  Roast or boil whole chicken to preferred method. Pull all the white meat pieces off (breast and wings).
3. Chop white meat and place into mixing bowl.
4. Boil the spinach and chop finely and add to mixing bowl.
5. Add calf's brain.
6. Add 6 raw eggs, salt, pepper, and olive oil and mix very well.
7.  In a separate bowl add 2 eggs, water, and flour and mix .
8. Take this and roll it out thinly.
9.  Place the contents of the other bowl on top.
10. Fold in half twice and cut into smalls squares.
11. Fold in half twice and cut into smalls squares.
12. Placed the boiled pieces into a deep dish and sprinkle parmesan cheese on top. Add daube gravy and another layer of the other square. Continue this process until complete. Serve hot.
    

    — Christian Woman's Exchange

Source — Creole Cookery Book
Prepared by Nathan Compton
Louisiana Anthology
March 25, 2022

  

Miner's Pie

Ingredients

• One and a half tablespoon of Olive Oil
• One chopped yellow onion
• One large leek cut in half and into three quarter inch pieces
• One bay leaf
• Five tablespoons of kosher salt
• Two pounds of ground beef
• Three tablespoons of flour
• Three cloves of garlic chopped finely
• Two teaspoons of thyme chopped finely
• Four tablespoons of tomato paste
• Half a cup of Indian pale ale
• One cup of chicken broth
• Three quarters a cup of corn
• Three quarters a cup of peas
• One quarter of parsley chopped finely
• Five tablespoons of black pepper
• Three pounds of russet potatoes peeled and cut into one inch chunks
• Three tablespoons of unsalted butter
• Two thirds a cup whole milk
• One third a cup of parmesan cheese
• Two eggs beaten
• Three quarters a cup of monterey jack

Directions

1.  In a very large skillet warm olive oil. Add onion, leek, bay leaf, and 1/2 tsp salt. stir frequently  until softened.
2. Add ground beef until browned at medium-high heat.
3.  Add garlic, thyme, bay leaf, and tomato paste and cook stirring constantly for about 3 minutes.
4.  Lower heat to medium, and add flour. Cook for 3 minutes stirring constantly.
5. Add the Indian pale ale, broth and 1 tbsp salt.  Bring to a simmer for about 15 minutes, making sure to stir and scrap the pan.
6. Remove bay leaf and add corn, peas, parsley and set aside to cool off.  make sure to mix well and add to a deep dish, broiler safe pan. spread evenly.
7. Preheat oven to 450℉.
8.  Boil potatoes. Once tender, remove and strain.
9. Add milk, butter, and 1 1/2 tbsp of salt and pepper and mix well. Let cool.
10. Add eggs and mix well.
11. Layer potatoes on top of the meat in the pan. Sprinkle a mixture of the monterey jack and parmesan cheese on top. Place in oven for 20 minutes.

12. Remove from oven and let it rest for 15 Minutes. Serve as you please!

    —Kyle Newman, Jon Peterson, Michael Witwer

Source — Dungeons and Dragons Cookbook 
Prepared by Nathan Compton
Louisiana Anthology
March 25, 2022

Potato Bread

Ingredients

• One cup of warm water (One hundred ten degrees Fahrenheit)
• One cup yeast or half a cup of active dry yeast
• Six moderate sized potatoes
• Two teaspoons of kosher salt
• 
  Six cups of flour

Directions

1. 
   Skin all potatoes.
2. Boil potatoes in a pot until extremely tender. Then strain them in a strainer, mash them, and set aside to cool.
3. Add yeast to the water and let it sit for 10 minutes.
4. Mix yeast and water mixture into the mashed potatoes.
5. Slowly add flour, 1/2 a cup at a time, and mix together. (use a mixer for the first
   part).*After 2 cups swap to using your hands to mix the flour in. Cover hands in flour before*
6. After mixing cover and let it sit for 2 hours.
7. Preheat oven to 350℉.
8. Press dough down and knead a couple times.
9. Cut bread into even amounts, rub olive oil on bread, and place into cooking pans (this based on the size of the pans you wish to use).
10. Place the bread(s) into the oven for 35-55 minutes.
11. Remove the bread and let it rest for 15 minutes.
12. Cut into slices and enjoy!

—Christian Women's Exchange

Source — Creole Cookery Book

Prepared by Nathan Compton
Louisiana Anthology
March 25, 2022

Stewed Summer Squash

Ingredients

• Squash
• Small piece of butter
• 1 Gill (1/2 cup) of cream
• Dash of salt
• Dash of pepper

Directions

1. Gather squash when its young and tender.
2. Peel, slice them up, and take out the seeds.
3. Put the squash into a pot of water and boil rapidly until tender.
4. Drain the squash with a colander.
5. Mash the squash with a spoon (wooden) and put the pulp into a stew pan.
6. Add the butter, cream, salt, and pepper to the pulp. 
7. Cook and stir constantly until the squash is dry.
8. Serve very hot.
   

Source — La Cuisine Creole
Prepared by Tiffany Wyse
Louisiana Anthology
March 28, 2022

Rolls for Breakfast

Ingredients

• 1 quart (4 cups) of flour
• 1/2 pint (1 cup) of milk
• 2 well-beaten eggs
• 1/2 cup of yeast
• 2 tablespoons of butter
• Spoonful of salt

Directions

1. Sift the flour, milk, salt, eggs, and yeast together.
2. Mix it well, cover it, and sit in a warm place overnight to rise.
3. Next morning, add the butter and work into the dough.
4. Mold dough into rolls.
5. Rub a little butter over each roll and bake.
   

Source — La Cuisine Creole
Prepared by Tiffany Wyse
Louisiana Anthology
March 28, 2022

Toast Water

Ingredients

• 2-3 slices from loaf of wheat bread
• 1 to 1.5 pint of hot water
• Sugar (optional)

Directions

1. Cut 2 or 3 slices of from loaf of wheat bread.
2. Toast them until very brown.
3. Put the hot slices of bread into a small pitcher.
4. Pour hot water on top of bread.
5. If desired, add sugar (better without sugar if stomach is upset).

Source — La Cuisine Creole
Prepared by Tiffany Wyse
Louisiana Anthology
March 28, 2022

Chocolate Gravy and Biscuits

Ingredients

• Homemade buttermilk biscuits (1 can of biscuits)
• 2 tablespoons of butter
• 2 tablespoons of unsweetened cocoa (Hershey's)
• 3 tablespoons of all-purpose flour
• 4 tablespoons of granulated sugar
• 2 cups of milk
• Pinch of kosher salt
• 1 teaspoon of pure vanilla extract

Directions

1. Bake homemade or can of biscuits in oven.
2. In medium pan, whisk the flour, cocoa, salt, and sugar until mixed well.
3. Put pan on medium high then slowly whisk in milk until it is blended well.
4. Mix in all of the milk and allow the mixture to bubble and thicken.
5. Whisk in the butter.
6. Remove from heat and stir in the vanilla extract.
7. Split biscuits and pour chocolate gravy on top.
   

Source — Deep South Dish
Prepared by Tiffany Wyse
Louisiana Anthology
March 28, 2022

Apple and Purple Onion Slaw

Ingredients

• 1 bag of Tri-Color Coleslaw
• 1 large apple
• 1/2 head of purple onion
• 3/4 cup of mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and freshly ground pepper

Directions

1. Combine the mayonnaise, apple cider vinegar, honey, salt and pepper in a large bowl.
2. Slice the apple and purple onion into thin shreds. 
3. Add sliced apple and onions and the bag of coleslaw into the large bowl.
4. Toss the dressing and apple slaw together.
5. Refrigerate before serving and enjoy!

Source — Caroline Cone
Prepared by Caroline Cone
Louisiana Anthology
March 28, 2022

Green Corn on the Cob

Ingredients

• 4 to 8 ears of fresh corn, husks and silks removed
• Salt to taste

Directions

1. Get the green corn as fresh from the field as possible. 
2. If you desire it boiled on the cob (when it is silked) you must throw is into boiling and salted water.
3. Corn requires only fifteen minutes boiling; too long boiling takes out the sweetness from the grain. 

Source — La Cuisine Creole
Prepared by Caroline Cone
Louisiana Anthology
March 28, 2022

Pickled Oysters

Ingredients

• 2 dozen large oysters
• 1 tbsp. of butter
• 1/2 cup of vinegar
• 1 tbsp. of mace
• 1 dozen cloves
• 1 tsp. of allspice (or 1 tsp. of pepper)
• 1 tsp of sweet oil

Directions

1. Take fine, large oysters and put them over a gentle fire in their own liquor.
2. Add a small lump of butter to each hundred oysters.
3. Let the oysters boil for ten minutes. 
4. When they are plump and white, take them from their liquor with a skimmer and spread them on a thickly folded cloth.
5. When they are firm and cold, take half as much of their own liquor and half of good vinegar.
6. Warm the liquid mixture in a stone crock. Put in a layer of oysters, a spoonful of ground mace, a dozen cloves, allspice, and whole pepper alternately.
7. If to be kept, put them in glass jars with a little sweet oil on top. Stop them and seal tight. If kept in a cool place, they will be good for months.

Source — La Cuisine Creole
Prepared by Caroline Cone
Louisiana Anthology
March 27, 2022

Oyster Stuffing for Turkey

Ingredients

• 3 to 4 dozen oysters
• 1 cup of breadcrumbs
• 1 cup of beef suet
• 3 eggs
• salt to taste
• pepper taste
• 1 tbsp. of butter
• 1 tsp. of mace
• 1 pinch of cayenne pepper
• 3 tbsp. of cooking oil

Directions

1. Take three or four dozen nice, plump oysters and wash them.
2. Beard the oysters and add them to 1 cup of bread crumbs.
3. Chop up 1 cup of beef suet.
4. Combine the beef suet, salt, pepper, cayenne, mace and oyster mixture. Moisten the mixture with three eggs.
5. Force the meat into cakes and fry them. They are pretty laid around a turkey or chicken.

Source — La Cuisine Creole 
Prepared by Caroline Cone
Louisiana Anthology
March 27, 2022

Pigs in a Blanket

 

Ingredients

• One 8-oz. tube of crescent rolls.
• One 12-oz. package of mini cocktail wieners (or sliced sausage of choice).
• Four tablespoons of melted butter.
• Salt.

Directions

1. Heat oven to 375 degrees Fahrenheit. 
2. Unroll crescent sheets, tear where perforated. 
3. Place cocktail wiener or sausage on crescent sheet and roll snugly.
4. Place on cooking sheet, brush with melted butter, and lightly add salt.
5. Cook until golden brown, approximately 12 to 15 minutes. 

Source — Delish
Prepared by Ben Mosery
Louisiana Anthology
March 28, 2022

Dried Split-Pea Soup

 

Ingredients

• Beef bone of one-two pounds (or roast-beef bones and gravy).
• Slice of ham.
• Gallon of cold water.
• Two cups of split peas or white beans.
• Two carrots.
• Two turnips.
• Two large onions.
• Celery stalk.
• Thyme.
• Teaspoon of mixed black and red pepper. 

Directions

1. In a pot add the water, ham, beef bone, peas (or beans), and vegetables. 
2. When the vegetables are soft (approx. two hours), strain the soup.
3. Add salt to liking and place over heat for a few moments to boil.
4. Pour over toasted bread. 

Source — La Cuisine Creole
Prepared by Ben Mosery
Louisiana Anthology
March 28, 2022

Veal Gravy

 

Ingredients

• One pound veal cutlet.
• Three slices of ham.
• Two tablespoons of lard.
• Three onions.
• Two carrots.
• Two parsnips.
• One head of celery.
• Cloves.
• Pint and a half of broth or water.
• One cup of mushrooms.

Directions

1. In a stewpan, add the veal, ham, and lard. Let them fry gently.
2. Before browning, add the sliced onions, carrots, parsnips, celery, and a few cloves.
3. Cook till lightly browned and add the broth or water. 
4. Cook for an hour and then add the mushrooms. 
5. Skim and strain. 

Source — La Cuisine Creole
Prepared by Ben Mosery
Louisiana Anthology
March 28, 2022

Gombos, Okra

Ingredients

• One pound of beef.
• Half a pound of veal brisket.
• Thirty-six okra pods.
• One onion.
• One pod of red pepper.
• Half a gallon of water.

Directions

1. Combine the beef and brisket and chop into squares an inch thick.
2. Slice the okra pods, onion, and red pepper.
3. Combine together and fry till brown.
4. When brown, pour in the water. Add more water if needed.
5. Serve over rice.

Source — La Cuisine Creole
Prepared by Ben Mosery
Louisiana Anthology
March 28, 2022

Rice Pudding

 

Ingredients

• 1 cup of cold rice                                            
• 3 eggs 
• Sugar 
• 
  Butter
• 2 cups of sweet milk 
• Dixie Vanilla Extract
• 1/2 cup of raisins 

Directions

1. Separate the whites and yolks of 3 eggs.
2. Beat the yolks of the 3 eggs 
3. Combine 1 cup of cold rice, 1/2 cup of raisins, 2 cups of sweet milk, beaten egg yolks, sugar to sweeten, and a little butter. 
4. Beat the mixture until thoroughly combined. 
5. Bake the mixture.
6. Beat egg whites with sugar and add dixie vanilla extract for flavor.
7. Spread the egg white, vanilla, and sugar mixture over baked dish. 

Source — New Orleans Cookbook
Prepared by Alexa Martinez
Louisiana Anthology
March 24, 2022

Citron Pound Cake

Ingredients

• 1 cup of butter
• 2 cups of sugar
• 4 eggs 
• 1½ teaspoons of Dixie Baking Powder 
• 1 teaspoon of essence 
• 5 cts. worth of citron 
• Icing 
• 1 egg white 
• 8 tablespoons of pulverized sugar 

Directions

1. Beat 1 cup of butter, 2 cups of sugar, and 4 eggs. 
2. Mix 1½ teaspoon of Dixie Baking Powder and 1 teaspoon of essence.
3. Add 5 cts. worth of citron, 1 egg white, and 8 tablespoons of pulverized sugar.
4. Bake in a square sheet pan.
5. Apply icing to your liking.

— MRS. ROSENBAUM.

Source — New Orleans Cook Book
Prepared by Sydney R. Gant
Louisiana Anthology
March 26, 2022

Marble Cake

Ingredients

• 7 egg whites 
• 1 cup of butter 
• 2 cups of sugar 
• ½ cup of sweet milk
• 3½ cups of flour 
• 1 tablespoonful of Dixie Baking Powder 
• 7 egg yolks 
• 1 cup of molasses 
• 2 cups of brown sugar 
• ½ cup of butter 
• 1 cup of sweet milk 
• 5 cups of flour 
• 1 tablespoonful of Dixie Baking Powder 
• 1 tablespoonful of different spices except ginger 
• 1 teaspoonful of ginger 

Directions

1. Beat 7 egg whites, 1 cup of butter, and 2 cups of sugar. 
2. Add ½ cup of sweet milk and 3½ cups of flour. 
3. Mix 1 tablespoonful of Dixie Baking Powder.

DARK PART

1. Beat 7 egg yolks, 1 cup of molasses, and 2 cups of brown sugar.
2. Add ½ cup of butter and 1 cup of sweet milk.
3. Mix 5 cups of flour and 1 tablespoonful of Dixie Baking Powder. 
4. Add 1 tablespoonful of different spices expect ginger.
5. Mix 1 teaspoonful of ginger. 
6. Grease cake pan. 
7. Put in a layer of white batter, then dark, and so on until you have enough in the pan.
8. Bake 1 hour. 

— MISS. MOLLIE WALKER. 

  Source —New Orleans Cook Book 
Prepared by Sydney R. Gant
Louisiana Anthology
March 26, 2022

Sponge Cake

Ingredients

• Eggs
• Weight of eggs in sugar
• Half the weight of eggs in flour
• If wanted: lemon, rose, or vanilla extract, nutmeg, brandy, pounded almonds, or grated cocoanut

Directions

1. Beat the yolks of the eggs and the sugar together.
2. Then add in the flour.
3. Beat the egg whites into a froth, then add them to the mixture. 
4. Mix everything together thoroughly.
5. Pour the mixture into a paper lined basin or pan and bake in the oven.
6. If desired lemon, rose, or vanilla extract can be added in.

Source — La Cuisine Creole
Prepared by Heather Meloling
Louisiana Anthology
March 26, 2022

Spaghetti and sauce with meat

 

Ingredients

• Ground meat
• Lemon juice
• Garlic spread
• Spaghetti noodles
• 3 types of cheese
• Onion
• Bell pepper
• Tomatoes
• Red pepper
• Sour cream
• Salt
• Pepper

Directions    

1. Prepare vegetables by cutting them up 
2. Prepare sauce by boiling tomatoes, and crushing them up.
3. Add salt and pepper to sauce, and vegetables
4. Heat on low in sauce pot.
5. Brown ground meat in a skillet
6. Begin boiling water for noodles
7. Boil noodles
8. When ready drain and add sauce to noodles 
9. Prepare bread by cutting loaf in half and adding lemon juice and garlic spread
10. Put in oven at 350 degrees
11. After spaghetti has heated In sauce and bread is done serve and eat.

Prepared by Laterica Wright
Louisiana Anthology
March 26, 2022

Cocoanut Pudding

Ingredients

• 1 cocoanut
• 3 slices of bread
• 6 eggs 
• 1 cup of sugar 
• 1 lb of raisins 
• 1/2 teaspoon Dixie Yeast Powder 
• 1/2 cup of sugar 
• 1/4 cup of butter
• Cream
• Nutmeg

Directions

1. Grate 1 cocoanut.
2. Soak 3 slices of bread in the cocoanut milk.
3. Beat 6 eggs, one cup of sugar, 1 pound of raisins, and 1/2 teaspoon of Dixie yeast powder.

Sauce

1. Beat 1/2 cup of sugar, 1/4 cup of butter with little cream and nutmeg, to your liking. 

— S.H. ANDREWS

Source — New Orleans Cook Book

Prepared by Sydney R. Gant

Louisiana Anthology

March 26, 2022

Scolloped Oysters

Ingredients

• Several slices of bread 
• Butter
• Oysters
• Salt 
• Pepper
• Mace or Cloves

Directions

1. Toast several slices of bread until brown and butter on both sides.
2. Take a baking pan and place toast around the sides. 
3. Pour oysters into the dish.
4. Season to your taste with butter, pepper, and salt.
5. Add mace or cloves.
6. Crumb bread on top of the oysters. 
7. Bake with quick heat for 15 minutes.

Source — Creole Cookery Book
Prepared by Sydney R. Gant
Louisiana Anthology
March 26, 2022

Omelet, Soufflee

Ingredients

• 6 eggs 
• 4 dessert spoonfuls (8 teaspoons) of white powdered sugar
• Yellow rind of lemon chopped very fine 
• Quarter pound (1/2 cup) of butter 

Directions

1. Beat 6 eggs with the whites and yolks separate. 
2. Add the powdered sugar and lemon rind to the yolks and mix thoroughly. 
3. Mix the whites till they are fluffy and add them to the yolk mix. 
4. Add the butter to a pan and put it over the fire. 
5. Once the butter is melted add the mixture and stir until the butter is incorporated.
6. Transfer the mixture to a buttered dish and put it over hot embers on through it in the oven.
7. Strew powdered sugar over the top and cover the pot.
8. Serve as soon as possible to not spoil the appearance. 

Source — La Cuisine Creole
Prepared by Heather Meloling
Louisiana Anthology
March 26, 2022

Kool-Aid Pickles

Ingredients

• 1 32 oz jar of Dill Pickle Spears
• 2 packets of Kool-Aid of any flavor

• 2 ½  cups of Granulated Sugar 
  

Directions

1. Drain pickle juice from jar into large bowl. 
2. Add 2 packets of Kool-Aid and 2 ½ cups of sugar to pickle juice.

3. Whisk until dissolved. 
4. Pour dissolved mixture back into jar with pickles.
5. Seal top of jar, place in refrigerator for 7 days, shaking once a day. 

— Sydney R. Gant 

Source — Sydney R. Gant Personal Recipe 
Prepared by Sydney R. Gant
Louisiana Anthology
March 26, 2022

Huckle or Whortleberry Pie

Ingredients

• Quart of picked huckleberries 
• Enough butter to line a pie pan 
• Pre-made pie paste (crust) 
• Teacup (6 ounces) of brown sugar 
• Half a teacup (3 ounces) of water
• Teaspoon of flour
• Salt spoonful (1/4 teaspoon) of salt
• Half a nutmeg grated 

Directions

1. Put huckleberries into a basin of water and throw out the ones that float.
2. Take a handful of berries at a time and remove the stems.
3. Put the good berries into a dish.
4. Butter a pie dish.
5. Line the pie dish with the pie crust. 
6. Add the berries to the pie dish half an inch deep.
7. Mix in the brown sugar and water into the berries. 
8. Dredge the flour on top of the berries and add the salt and nutmeg.
9. Add the pie crust cover on top and cut a slit in the center or several on the sides.
10. Press the crust together all the way around. 
11. Trim the excess off with a sharp knife 
12. Bake in the over for 3/4 of an hour

Source — La Cuisine Creole
Prepared by Heather Meloling
Louisiana Anthology
March 26, 2022

Buttermilk biscuits with a honey glaze

Ingredients

• 2 cups of self rising flour
• 1/2 cup of crisco (vegetable shortening)  
• 1/2 cup of whole buttermilk
• 1/4 cup of honey 
• 1/4 cup of melted butter

Directions

1. Pre-heat oven to 400 degrees. 
2. Take your cast iron skillet and line it with a little bit of crisco to prevent any sticking. 
3. Add all ingredients to a bowl and mix by hand. 
4. Cover your hands in flour to prevent the dough from sticking to you. 
5. Roll dough balls a tad smaller than the size you want your biscuits to be when done. 
6. Line your biscuits in the cast iron and put them in the over.
7. While waiting on your biscuits to cook combine your honey and butter in a bowl. 
8. Take them out when they are golden brown on the top.
9. While your biscuits are still warm drizzle your honey butter mixture on the top. 

Source — Heather Meloling Personal Recipe
Prepared by Heather Meloling
Louisiana Anthology
March 26, 2022

Squash Boats

Ingredients

• one pound hamburger meat
• Block of Velveeta
• Six squash
• Box of rice

Directions

1. Brown the meat in a pan.
   
2. Boil squash.
3. Halve and core squash.
4. Cook rice.
5. Melt Velveeta.
6. Combine Velveeta, rice, and meat.
7. Fill the squash with the mixture.
8. Bake in oven.

Prepared by Jonah Roberson
Louisiana Anthology
March 26, 2022

Layer Sponge Cake

Ingredients

• 1 1/2 cups of powdered sugar
• 5 eggs
• 3 tablespoons of water
• 2 cups of flour
• 2 level teaspoons of Dixie baking powder
• 1 1/2 cups of granulated sugar
• 9 tablespoons of water

Directions

Cake

1. Combine 1 1/2 cups of powder sugar, 2 eggs, 3 tablespoons of water, 2 cups of flour, and 2 level teaspoons of Dixie baking powder.
2. Pour the batter into the prepared pan, then bake.

Cooked Icing Filling

1. 1 1/2 cups of granulated sugar, 9 tablespoons of water, cook until it begins to rope.
2. Pour it into the whites of three eggs, well beaten.
3. Beat this until it cools.
4. Mix with it pecans or chocolate or any you prefer.
5. Spread between layers of cake. This will make four good layers.

— Miss. Mary Werlein.

Source — New Orleans Cook Book
Prepared by Makayla Ferreyros
Louisiana Anthology
March 26, 2022

Light Ginger Bread

Ingredients

• Two pounds of flour
• One pound of butter
• One half pound of sugar
• One pint of molasses
• Six eggs
• Teaspoon of soda
• Lemon

Directions

1. Mix the flour, butter, sugar, and molasses into a rind.
2. Dissolve the soda in the juice of the lemon.
3. Add the rind and juice.
4. Bake in cake pans.
5. Add raisins and citron for a great improvement.

Source — Creole Cookery Book
Prepared by Jonah Roberson
Louisiana Anthology
March 26, 2022

Raised Waffles

 

Ingredients

• Milk
• Wheat flour
• Four eggs
• Four ounces of yeast
• Spoonful of butter

Directions

1. Make a thick batter of milk and flour
2. Add in the eggs and beat lightly.
3. Add the yeast and butter.
4. Let it rise for two hours.
5. When taking it out, butter and sprinkle them.
Source — Creole Cookery Book
Prepared by Jonah Roberson
Louisiana Anthology
March 26, 2022

To Batter Oysters

 

Ingredients

• Eight eggs
• Tablespoon of butter
• Salt and pepper
• Oysters
• A little wheat flour

Directions

1. Make a light batter with the eggs, butter and floury.
2. Flavor to taste with pepper and salt.
3. Drain the oysters from the liquor and stir them into the batter.
4. Drop the mixture from ladle into boiling lard.
5. Let the fritters cook until they are a rich brown.

Source — Creole Cookery Book
Prepared by Jonah Roberson
Louisiana Anthology
March 26, 2022

Good Cookies

Ingredients

• 
  2 cups of sugar
• 1 cup of butter
• 3 cups of flour
• 1 cup of sour cream or milk
• 3 eggs
• 1 teaspoon of soda

Directions

1. Put all ingredients into a bowl.
2. Mix soft.
3. Roll thin.
4. Sift granulated sugar over them.
5. Gently roll it in.

— Mrs. P.R. Baldwin, Biloxi, Miss.

Source — New Orleans Cook Book
Prepared by Makayla Ferreyros
Louisiana Anthology
March 26, 2022

Red Beans and Rice

Ingredients

• 
  1 pound of red kidney beans
• Kosher salt
• 1 tablespoon of vegetable oil or lard
• 1 pound of cooked andouille sausage
• 1 large onion, finely chopped
• 1 green bell pepper, stemmed, seeded, and finely chopped
• 4 ribs celery, finely chopped
• 4 medium cloves garlic, minced
• 1/2 teaspoons to 1 tablespoon ground cayenne pepper
• 1 teaspoon ground sage
• Freshly ground black pepper
• 1 smoked ham hock
• 8 ounces of pickled pork shoulder or rind
• 4 sprigs
• 3 bay leaves
• Hot sauce
• Cider vinegar
• Cooked white rice

Directions

1. Place beans in a large bowl and cover with 6 cups of cold water.
2. Add 2 tablespoons of kosher salt and stir until dissolved.
3. Set aside at room temperature for 8 to 16 hours.
4. Drain and rinse.
5. In a large Dutch oven, heat oil or lard over medium-high heat until shimmering.
6. Add andouille and cook, stirring, until lightly browned, about 5 minutes.
7. Add onion, bell pepper and celery.
8. Season with salt and cook, stirring, until vegetables have softened are are just starting to brown around the edges, about 8 minutes.
9. Add garlic and cook, stirring, until fragrant, about 45 seconds.
10. Add cayenne pepper, sage, and 10 to 12 grinds of fresh black pepper.
11. Cook, stirring, until fragrant, about 30 seconds.
12. Add beans, along with enough water to cover by about 2 inches, ham hock, pickled pork, thyme, and bay leaves.
13. Bring to a boil and reduce to a bare simmer.
14. Cover and cook until beans are completely tender, about 1 1/2 to 2 1/2 hours.
15. Remove lid and continue to cook, stirring, until liquid has thickened and turned creamy, about 20 minutes.
16. Serve red beans over steamed white rice.
    

Source — Serious Eats
Prepared by Makayla Ferreyros
Louisiana Anthology
March 26, 2022

Green Pea Soup

Ingredients

• 
  1 pint of sweet milk
• 1 spoon of butter
• 2 tablespoons of rolled cracker crumbs

Directions

1. Place the peas over the fire in a little water and stew till soft.
2. Add the hot milk and butter with a small spoonful of sugar or condensed milk.
3. Season with salt and pepper.
4. Put in the cracker crumbs and serve.
   

— Mrs. A.C. King.

Source — New Orleans Cook Book
Prepared by Makayla Ferreyros
Louisiana Anthology
March 26, 2022

Potato Soup

Ingredients

• 6 bacon strips, diced 
• 3 cups cubed peeled tomatoes 
• One small carrot, grated 
• 1/2 cup chopped onion
• 1 tablespoon dried parsley flakes 
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 1/2 teaspoon of celery seed
• 1 can chicken broth (14.5 oz)
• 3 tablespoons all-purpose flour
• 3 cups 2% milk
• 8 oz Velveeta, cubbed
• 2 green onions thinly sliced, optional

        — Taste of Home

Directions

1. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings.
2. Add vegetables, seasonings and broth; bring to a boil. 
3. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
4. Mix flour and milk until smooth; stir into soup. 
5. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. 
6. Stir in cheese until melted. If desired, serve with green onions.

Source — Taste of Home
Prepared by Lexi Wilkerson
Louisiana Anthology
March 26, 2022

Watermelon Cake

Ingredients

• 1 1/2 cups of sugar
• Four egg whites
• 1/2 cup sweet milk
• 1/2 cup butter
• 2 cups of flour
• 1 full teaspoon of Dixie baking powder
• 1 1/2 cup pink sugar
• 1/2 cup sour milk
• Rose water
• 1/4 pound of raisins 
• 
  

Directions

1. Cream butter and sugar well together, then add the milk, afterward stir in a little flour, then a little egg, and so on until all the ingredients are added.

2. Then take 11⁄2 cups of pink sugar (any good confectioner can supply it) 1⁄2 cup sour milk, 2 cups flour, 1 teaspoonful Dixie baking powder.

3. Flavor the pink part with anything you prefer, rose water is much used. Seed 1⁄4 pound of good raisins, rub well in the flour, to prevent them from sinking.
4. After the dough of both kinds is ready, spread the bottom and sides of the pan with the white dough; fill up with the pink, leaving enough of the white to cover over top entirely. Bake carefully. Be sure it is well done before removing it from the pan.
— Mrs. Florence E. Russ.

Source — New Orleans Cook Book

Prepared by Lexi Wilkerson

Louisiana Anthology

March 26, 2022

 

Beaten Biscuit

Ingredients

• One quart flour 
• One tablespoon lard
• One good teaspoon of salt
• Sweet milk

Directions

1. Combine flour, lard, salt, and sweet milk sufficient to make a stiff dough.
2. Beat the mixture or roll through a dough kneader until the dough blisters and pops. 

             — Mrs. W. H. LaPrade

 

Source — New Orleans Cook Book
Prepared by Lexi Wilkerson
Louisiana Anthology
March 26, 2022

Lemon Sherbert

Ingredients

• Two-thirds condensed milk
• 3 lemons (juice and grated rind)
• Sugar to taste
• 2 egg whites
• Water to fill the can

Directions

1. Add condensed milk, lemons, and sugar to the bowl.
2. Beat 2 eggs put in milk/lemon/sugar mixture when almost frozen.
3. Add water to top off the 1/2 gallon can.
4. Then freeze.

        — Mrs. F. R. H. 

Source — New Orleans Cook Book
Prepared by Lexi Wilkerson
Louisiana Anthology
March 26, 2022

Apple Compote

Ingredients

• Six sour apples
• 3/4 of sugar
• water

Directions    

1. Make syrup by boiling 3/4 sugar and 1 cup of water.
2. Remove the core of the 6 sour apples.
3. Add apples to the boiling syrup.
4. Boil for half an hour, or until transparent.
5. Serve

Source–La Cuisine Creole

Prepared by Laterica Wright
Louisiana Anthology
March 26, 2022

Butter and Flour Sauce (White Sauce)

Ingredients

• Butter
• Flour
• Water
• Fresh Lemon
• Parsley  

Directions    

1. Mix 1 tablespoon of butter and 1 tablespoon of flour.
2. Mix over the fire with 1 cup of cold water.
3. Continue stirring until it boils.
4. Use 1/4 of butter and stir it in quickly, adding 1 cup of cold water by degrees to keep butter from oiling.
5. Add lemon juice from the fresh lemon, and strain.
6. Serve hot with a spoonful of parsley.

Source —La Cuisine Creole

Prepared by Laterica Wright
Louisiana Anthology
March 26, 2022

Broth, Chicken

Ingredients

• One whole young chicken
• One head of lettuce
• Salt
• Chervil
• Broth
• 2 tablespoons of Pearl Barely    

Directions    

1. Cut the chicken into four parts and wash well in cold water.
2. Place chicken parts into stewpan with one quart of cold water, and a little salt.
3. Let chicken boil gently (skim well).
4. Add the white heart of the lettuce, and a handful of chervil.
5. Boil the broth for 1 hour, then strain it into a bowl.
6. Add 2 tablespoons of Pearl Barley to the broth and serve.

Source — La Cuisine Creole

Prepared by Laterica Wright
Louisiana Anthology
March 26, 2022

Banana Pudding

Ingredients

• 
  2 - 3.4 oz boxes of Instant Jell-o vanilla pudding
• 1 - 8 oz container of cool whip
• 4 cups of cold milk
• 1 bag of vanilla wafers
• Bananas (choose the ripeness you prefer)

Directions

1. Empty one pudding packet into a large bowl, add 2 cups of milk, whisk for 2 minutes. 
2. Add 1/4 of the container of cool whip into bowl with pudding, finish whisking until cool whip is mixed in well.
3. Using a container with a lid, put a layer of the pudding on the bottom of the container.
4. Put a layer of vanilla wafers on top of the pudding.
5. Cut a banana into slices and place on top of the wafers.
6. Layer the remainder of pudding onto the top of the bananas.
7. Now that the bowl is empty, repeat this process with the second package of pudding and continue to layer until you are out of pudding again.
8. Take some of the left over wafers and crush them over the top of the pudding.
9. Place in fridge to store. 

— Mrs. F. Fryday

Source — Family Recipe
Prepared by Lacey Dupre
Louisiana Anthology
March 25, 2022

Graham Gems

Ingredients

• 6 cups of graham flour
• 1 cup of brown sugar
• 1 teaspoon of salt
• 2 teaspoons of Dixie baking powder, not packed
• 1 tablespoon of Lard

Directions

1. Mix all ingredients together.
2. Be sure dough is softer than it would be for ordinary biscuits.
3. Bake in a quick oven until done.

— Mrs. H. J. Mullen

Source — New Orleans Cook Book 
Prepared by Lacey Dupre
Louisiana Anthology
March 25, 2022

A La Mode Beef

Ingredients

• 18 to 20 pounds of beef round
• 1 pound of bacon fat or corned pork
• Beef bone marrow
• 1/4 pound beef suet
• 2 bundles of herbs, parsley, thyme, and onions all finely chopped
• 2 large bunches of sweet marjoram and sweet basil
• 2 large nutmegs
• 1/2 ounce of cloves
• 1/2 ounce of mace
• 1 tablespoon of salt
• 2 glasses of Madeira wine (1/2 cup)

Directions

1. Remove the bone from the meat, fasten the opening with skewers, and tie the meat all around with tape (string).
2. Rub meat with salt all over.
3. Chop the marrow and beef suet together.
4. Grind 2 nutmegs into a powder.
5. Finely chop herbs
6. Pick the basil and marjoram from stalks and rub into a powder, making 4 tablespoons of each.
7. Blend all the seasonings together, adding salt and pepper.
8. Cut bacon fat into 2 inch long pieces.
9. Cut close, deep incisions all over the round of beef.
10. Put a little wine in each hole then add the season into each incision followed by a slip of bacon, be sure to press the bacon in hard, and add more season.
11. Put meat into a deep baking dish, pour the remainder of wine over it, cover and let stand till next morning. 
12. In the morning add some water into the dish and garnish with parsley, bake or stew in oven for at least 12 hours. 
13. Enjoy it while it is hot.

— Unknown

Source — Creole Cookery Book
Prepared by Lacey Dupre
Louisiana Anthology
March 25, 2022

"Wilted Lettuce"

 

Ingredients                                                                        

• Two bunches of green leaf lettuce, washed, squeezed and cut
• One small onion, sliced
• Four hardboiled eggs, sliced
• Two tbsp. of mayo
• One pound of bacon fried crisp, reserve drippings
• White vinegar to taste

Directions

1. Wash lettuce and squeeze out excess water. Ball lettuce in your hand as much as you can hold at a time and cut lettuce in strips. Place cut lettuce in a large bowl.
2. Place mayonnaise in lettuce.
3. Fry bacon and reserve drippings.
4. Soften onions in bacon grease adding to lettuce once softened.
5. Boil eggs and slice into lettuce. 
6. Add vinegar to taste. More can be added later.
7. Pour hot bacon drippings over lettuce to wilt and mix ingredients thoroughly.  Serve with homemade cornbread or fried catfish with a side of white beans and rice with fresh radishes. 

Source — Family Recipe
Prepared by Olivia Ashmore
Louisiana Anthology
March 25, 2022

Lemon Cheese Cakes, 182

 

Ingredients                                                                

• Grated oily rind of three fresh lemons
• One-fourth pound sugar loaf
• One-half pound fresh butter
• Six egg yolks
• Puff paste

Directions

1. Grate with care the oily rind of three fresh lemons. 
2. Rub this with one-fourth pound sugar loaf, until perfectly incorporated with sugar.
3. Then add by degrees, one-half pound of good fresh butter. 
4. Beat very light the yolks of six eggs. 
5. Mix all well together. 
6. Then line a dish with puff paste, and put in the above nature.
7. Bake three-quarters of an hour and serve hot.

Source — Creole Cookery Book
Prepared by Olivia Ashmore
Louisiana Anthology
March 25, 2022

Mince Meat, 181

Ingredients

• One fresh beef tongue, boiled and chopped very fine
• Two pounds of suet
• Four pounds of raisins
• Two pounds of Sultana plums
• Three pounds of currants, washed and dried
• Two pounds of white sugar
• One pint of brandy
• One bottle of wine
• Nutmeg, to taste
• Cinnamon, to taste
• Mace, to taste
• Allspice, to taste
• Day of baking the pie, add a few apples, cut up very fine

Directions

1. Line the dish with light paste, covering the top with the same. 
2. Bake in a moderate oven.
3. The ingredients must be well mixed together and kept in a closely covered jar. 

Source — Creole Cookery Book
Prepared by Olivia Ashmore
Louisiana Anthology
March 25, 2022

Baked Apple Dumpling, 181

Ingredients

• Large cooking apples
• Pie paste
• Nutmeg
• Sugar
• Butter

Directions

1. Prepare apples, pare and core. (Be careful to not to make holes through.)
2. Enclose each in the usual pie paste. Place in a pan.
3. Fill apples with a little nutmeg, butter and sugar. Leave the tops of apples open. 
4. Flute with fingers the top of the crust.
5. This is an ornamental dish when baked. Eat with hard sauce.

Source — Creole Cookery Book

Prepared by Olivia Ashmore
Louisiana Anthology
March 25, 2022