Preserved Figs

Ingredients

• ~1 lb. of white or brown figs more than half ripened 
• 3/4 lbs. of raw sugar
• Zest/Peel of 1 lemon
• 1 thumb of ginger, grated

Directions

1. Start by making a simple syrup in a medium-large pot on low heat. Sugar and equal volume water. 
2. When the sugar has fully dissolved and simmered for a few minutes, add the lemon garnish, ginger, and figs.
3. Stir frequently while boiling until mixture becomes clear  (30-60 minutes).
4. Preserves may be canned/jarred for years. Once opened, eat safely within a week. 

Source — Creole Cookery Book
Prepared by Connor Haskins
Louisiana Anthology
July 19, 2022

Gruel Batter Cakes

Ingredients

• One quart of this gruel ~ Gruel is a liquid food made using milk or water, along with a meal good (oatmeal, cornmeal, etc.)
• 1 Large Tablespoon of butter
• 9 Eggs
• 1 Tbs flour & 1 Tbs of cornmeal (white cornmeal reccomended)
• 1 tsp baking soda dissolved in 2 Tbs of water
  

Directions

1. On the stovetop in a small pot, simmer the butter into the gruel.
2. Once dissolved and stirred, remove from heat and pour into a bowl and stir until cool (wooden bowls traditionally used).
3. Add eggs, meal, and baking soda solution before stirring to completion (finished product will be a porridge/ fluid consistency).
4. Makes roughly 48 oz, or 6-10 servings.

Source — Creole Cookery Book
Prepared by Connor Haskins
Louisiana Anthology
July 19, 2022

Preserved Tomatoes

Ingredients

• 2 lbs. raw sugar
• Equal volume water (~2-3 cups)
• 1 lb. ripe tomatoes

Directions

1. Begin by making syrup in a medium-large pot on low heat. 
2. Once the sugar has dissolved and simmered for a few minutes, add the tomatoes.
3. Allow these to cook for 10-15 minutes, or until tender over a low heat (they do not require a great deal of cooking).
4. Preserves may be canned/jarred for 3-6 months, or eaten from the refrigerator for a week safely.

Source — Creole Cookery Book
Prepared by Connor Haskins
Louisiana Anthology
July 19, 2022

Pickled Lemons

Ingredients

• 6 Large Lemons
• 1 lb. Salt
• 6 large cloves of garlic- diced
• 2 oz. Horseradish- thinly sliced
• 1/2 oz of whole cloves, mace, nutmeg and cayenne
• 2 oz. Flour of mustard
• 2 qts. vinegar (white or apple cider)

Directions

1. Wipe down lemons, and place in a medium-large pot.
2. Cover lemons in salt, garlic, horseradish, seasoning blend, flour of mustard, and vinegar.
3. Add enough water to barely cover the ingredients.
4. Once brought to a low boil, maintain this for 15-20 minutes, or until lemons are tender. 
5. Remove from heat and allow to cool while remaining covered. Once cooled, place in jar and seal.
6. Keep jar nearby, and closed. Stir daily for 6 weeks before use. 

Source — Creole Cookery Book
Prepared by Connor Haskins
Louisiana Anthology
July 19, 2022

Green Tomato Soy

Ingredients

• ~20 lbs green tomatoes
• 12-18 white onions
• Salt
• White Vinegar
• Sugar
• Olive Oil
• 1 bottle of mustard 
• Black Pepper 
• Mace
• Whole cloves
• Whole allspice
• Black Peppercorns
• Mustard Seed
• Coriander
• Celery seed

Directions

1. Slice the tomatoes and onions thinly.
2. Place them in jars in alternating layers with a Tbs of salt between each layer. 
3. Wait 24 hours.
4. Mix mustard with vinegar.
5. 'Bruise' spices by lightly pounding them before use.
6. Mix spices evenly.
7. Pour off water and then boil the contents of the jars in vinegar in a large pot for 10-15 minutes.
8. Place them in jars again: layering tomatoes and onions, spice blend, a little sugar and a Tbs of olive oil until each jar is just shy of being filled. Each jar needs approximately a 1/4 - 1/2 inch 'headspace' between the top of the contents and the jars lid. 
9. Pour mustard & vinegar mixture over each jar to cover the contents.
10. Store for 2-3 years safely in cool dark space, and enjoy within 1 week of opening from the refrigerator.

Source — Creole Cookery Book
Prepared by Connor Haskins
Louisiana Anthology
July 17, 2022

Potato Salad

Ingredients

• ~1.5 lbs. red potatoes- Chopped
  
• 
  ~1.5 lbs sweet potatoes- Chopped
• 
  
  
  
  
• 2-4 eggs
• 1 bunch of green onions- diced
• 
  
  
  
  
• 1/2 yellow onion- diced
• 
  
  
  
  
  
  
  
• 1 bell pepper- diced
• 
  
  
  
  
• 1 poblano- diced
• 
  
  
  
  
• 1 thumb of ginger- diced
• 
  
  
  
  
• 2-3 Tbs of rendered pork fat
• 3 Tbs. Olive oil
• 2 Tbs soy sauce
• 1.5 Tbs vinegar
• 3 large garlic cloves- diced
• 
  
  
  
  
• 2 Tbs mustard
• 2 tsp Worcestershire
• Paprika
• Cayenne
• Cumin
• White and Black pepper
• Oregano, thyme, sage  
• Salt to taste

Directions

1. Boil half the potatoes and bake the other half until tender. And let cool
2. Boil eggs soft (6.5 minutes of boiling) and split in half to extract yolk into large bowl. 
3. Chop cooked whites and add to bowl
4. Add rendered pork fat, mustard, soy sauce, herbs and spices, Worcestershire, olive oil, and vinegar before mixing thoroughly and vigorously
5. Sautee 1/2 diced vegetables and garlic in medium-large saucepan. When done, let cool and then add to sauce mixture from above. 
6. Mix potatoes into large bowl until sauce is thoroughly distributed. Add additional olive oil/mustard/water to thin out the sauce mixture. 

Source — Ideas Unlimited LLC. 
Prepared by Connor Haskins
Louisiana Anthology
July 17, 20122

Parmesan Crusted Chicken

Ingredients

• 1/2 cup mayo
• 1/4 cup parmesan cheese
• 4 boneless, skinless chicken breast
  
• 4 teaspoons breadcrumbs

Directions

1. Preheat oven to 425 degrees.
2. Mix 1/2 cup mayo with 1/4 cup parmesan cheese to make spread.
3. Put an even coat of the spread on all pieces of chicken.
4. Sprinkle 4 teaspoons evenly across all chicken.
5. Place in oven on baking sheet at 425 degrees for 20 minutes or until cooked thoroughly.

Source — Me
Prepared by Broady Rivet
Louisiana Anthology
July 20, 2022

Cold Fowls

Ingredients

• Cold Fowl
• 1/2 pound Ham
• 1/2 pound tongue
• 2 tablespoons parsley

Directions

1. Prepare Fowl by making clean and precise cuts with a short knife on the breast.
2. Place well cut slices of breast in desired arrangement on the center of the dish.
3. Place a layer of ham and tongue in alternating pieces around the edge of the dish.
4. Garnish dish with desired amount of parsley.

Source — Creole Cookery Book
Prepared by Broady Rivet
Louisiana Anthology
July 20,2022

Fish a la crême

Ingredients

• 1 cup salt
• 1 quart cream
• 1 quart milk
• 4 eggs
• 1 onion
• 1/2 tablespoon parsley
• 3 tablespoons flour
• 1/4 pound clarified butter
• 1 cup bread crumbs

Directions

1. Boil the fish being used with salt and seperate from bone.
2. Boil 1 quart of cream and 1 cup o milk with 4 egg yolks beaten in seprate from fish.
3. Add 1 diced onion and 1/2 tablespoon  parsley.
4. Once boiled, strain the cream, return to heat, and when boiling add 3 tablespoons flour.
5. Once smooth add 1/4 pounds of clarified butter (a little more if not made with cream).
6. Butter a deep dish and place a layer of fish, then sauce; repeat unil dish is full leaving the top layer as the sauce.
7. Cover with bread crumbs and bake for 30minutes.

Source — Creole Cookery Book
Prepared by Broad Rivet
Louisiana Anthology
July 20, 2022

Stewed Oysters (Very Delicate)

Ingredients

• 3 pints oysters
• 1 pint rich crème
• 1 teaspoon flour
• 1 tablespoon butter

Directions

1. Strain 3 pints of oysters through a cullender.
2. Put 1 pint of rich crème into a sauce pan.
3. Mix in 1 tablespoon butter and 1 teaspoon flour together separately.
4. Put crème over low flame and when it begins to heat mix in the flour and butter slowly.
5. Let simmer for a few minutes (2-5).
6. Add oysters and cook and cook for 10 minutes.
7. Serve dish hot to table.

Source — Creole Cookery Book
Prepared by Broady Rivet
Louisiana Anthology
July 20, 2022

Crullers

 

Ingredients

• Four eggs
• Three cups brown sugar
• One nutmeg, grated
• One Tbsp. butter
• One Tsp. yeast powder
• flour for rolling

Directions

1. Combine ingredients and mix until fully incorporated
2. Roll out dough
3. Cut out rounds with a biscuit cutter and cut out center with an apple corer
4. Twist to create shape
5. Deep fry in lard

Source — Creole Cookery Book
Prepared by Austin Toys
Louisiana Anthology
July 19, 2022

Orange Cake

 

Ingredients

• Four ripe oranges
• One lb. powdered sugar
• One lb. unsalted butter
• 14 oz. flour, sifted
• Ten eggs

Directions

1. Roll the oranges under your hand until soft
2. Zest the oranges
3. Cut the oranges and juice through a strainer
4. Mix the sugar and orange juice
5. Add butter to sugar mixture and and stir until light
6. Beat the eggs
7. Add the eggs and flour a little at a time to the butter sugar mixture
8. Beat together
9. Butter a large shallow pan and put in mixture
10. Bake at 400 F until cooked through

Source — Creole Cookery Book
Prepared by Austin Toys
Louisiana Anthology
July 19, 2022

Blackberry Pie

 

Ingredients

• One quart blackberries
• Pie pastry dough for shell and cover
• 2/3 cup brown sugar
• 1/3 cup water
• One Tsp. flour
• 1/4 Tsp. salt
• Half a nutmeg, grated

Directions

1. Pick the berries clean and rinse in cold water
2. Butter pie dish and line with shell
3. Put in blackberries 1/2" deep and add water
4. Add brown sugar, salt, flour, and nutmeg evenly around blackberries
5. Cover with pie pastry and press edges of cover and shell together
6. Trim edges neatly and cut a slit in the cover
7. Bake at 425 F for 45 minutes

Source — La Cuisine Creole
Prepared by Austin Toys
Louisiana Anthology
July 19, 2022

Instant Pot Coq au Vin

 

Ingredients

• Four chicken leg quarters or six chicken thighs (bone-in) 
• Salt, ground pepper
• Two cups dry white wine
• One bunch thyme, divided in half
• Four oz. thick-cut bacon, cut crosswise into 3/4" pieces
• Eight oz. shiitake mushrooms, destemmed and torn in three pieces
• Four Tbsp. unsalted butter, divided in half
• Eight oz. peeled carrots, cut into 4" pieces
• Four peeled shallots
• Two smashed garlic cloves
• Two Tbsp. white wine vinegar
• One Tbsp. all-purpose flour
• handful of chopped parsley
• Instant pot or pre

Directions

1. Pat chicken dry and season heavily with salt and pepper.
2. Transfer chicken to resealable bag or baking dish
3. Pour wine over and add half bunch of thyme
4. Turn to coat, seal or cover, and let sit at room temp while prepping other ingredients
5. Cook bacon in non-stick skillet, over medium heat, stirring occasionally, until brown and crisp but all of the fat has not rendered out
6. Transfer to a plate leaving drippings in pan
7. Add mushrooms to bacon drippings in pan, season with salt 
8. Cook, tossing occasionally, until tender and golden brown but not crisp
9. Scrape mushrooms into Instant Pot insert and reserve pan
10. Remove chicken from marinade, reserve marinade, discard thyme sprigs, and pat chicken dry
11. Heat two Tbsp. butter in reserved pan over medium heat
12. When butter is foaming add chicken, skin down, and cook, undisturbed, until dark golden brown
13. Turn chicken onto flesh side and cook until pale golden brown
14. Nestle chicken into pot insert
15. Pour off all but one Tbsp. drippings
16. Add carrots, shallots, and garlic
17. Season lightly with salt and cook, tossing often, until shallots have spots of golden brown
18. Add carrots, shallots, garlic, and half of the cooked bacon to the pot insert
19. On medium heat pour vinegar into pan
20. Cook, scraping pan with a non-metal spoon to deglaze, until syrupy
21. Add wine marinade and remaining thyme to pan, and simmer until reduce by half
22. Pour liquid over chicken and seal the pressure cooker.
23. Set pressure cooker to high for fifteen minutes and let natural release for ten minutes
24. Smash remaining butter and flour together with a fork until well combine
25. Unseal pressure cooker and transfer chicken and vegetables to a platter or plates leaving liquid in pot
26. Discard thyme sprigs and add butter-flour mixture to liquid
27. Set pressure cooker to "Sauté" setting and bring to a simmer to thicken
28. Taste and adjust seasoning
29. Pour sauce over and around chicken and vegetables
30. Sprinkle over remaining bacon and serve

Source — Bon Appetit
Prepared by Austin Toys
Louisiana Anthology
July 19,2022

Oyster Gombo with Filee

Ingredients

• Whole chicken
• Fifty Oyster
• Half a pound ham
• Two onions
• Lard
• Flour
• Sassafras leaves
• Teaspoon of flour
• Gravy

Directions

1. Cut up onion and fry in lard
2. Prepare gravy with flour
3. Cut up chicken and ham and mix in with onion to fry
4. Cook till brown
5. Put contents in a pint of boiling water until chicken is in pieces almost
6. After half an hour, put oysters in the boiling water with other contents
7. Stir in sassafras leaves and continue until desired thickness
8. Remove from fire
9. Serve.

Source —La Cuisine Creole

Prepared by Travis Kelly
Louisiana Anthology
July 19, 2022

Sponge Cake

Ingredients

• Ten eggs
• One pound of sugar
• Half a pound of flour
• One tablespoon of baking powder
• Lemon

Directions

1. Beat each egg separately.
2. Pour sugar, flour, and baking powder into a container.
3. Flavor with lemon.
4. Add the eggs in last.
5. Bake in the oven.

Source —New Orleans Cook Book
Prepared by Travis Kelly
Louisiana Anthology
July 19, 2022

Orange Pie

Ingredients

• Three Oranges
• Sugar
• Pie Crust
• Eight Eggs
• Half a cup powdered sugar
• Half a cup of lemon juice
• One lemon

Directions

1. Slice, peel, and pit three oranges.
2. Pour sugar into a container for the oranges.
3. Sit oranges in sugar and ensure they are covered adequately. Sit overnight.
4. Put oranges into the pie crust.
5. Take egg yolks, powdered sugar, lemon juice, and the rind of the lemon and put over heat. Stir until it becomes thick.
6. Beat the egg whites until they froth.
7. Pour onto pie and bake.

-Mrs. Adler

Source-New Orleans Cook Book.

Prepared by Travis Kelly
Louisiana Anthology
July 19, 2022

Sweet Pickles

Ingredients

• 9 Cucumbers
• 1/2 peck [19 cups] of Green Tomatoes
• 1 Head Cabbage
• 12 Seed Onions
• 3 Green Peppers
• 1 oz of Black Mustard Seeds
• 1 oz of White Mustard Seeds
• 1/2 oz Turmeric
• 1oz Celery Seeds
• 1/2 Box Mustard
• 1 lb of Sugar
• Cider Vinegar
• Salt

Directions 

1. Slice the green tomatoes.
2. Place the cucumbers, cabbage, seed onions, green peppers and sliced tomatoes in a jar alternately with salt and let stand over night.
3. Mix the white and black mustard seeds, turmeric, celery seeds, mustard and sugar with cider vinegar.
4.  Let the mix come to a boil.
5. Put in a jar and seal.

Source — New Orleans Cook Book
Prepared by Sofia Urbina
Louisiana Anthology
July 19, 2022

Lemon Cream Layer Cake

Ingredients

• 1 cup of Butter
• 3 cups of Sugar
• 3 cups of Flour
• 6 Eggs
• 2 Lemons
• 2 tsp. of Dixie Baking Powder
• 2 cups of Sweet Milk
• 7 tbsp. of Cornstarch 

Directions

Cake

1. Mix one cup of butter, two cups of sugar, three cups of flour, four eggs and two teaspoons of baking powder.
2. Bake the mixture in four layers.

Filling

1. Lightly beat two eggs and one cup of sugar together.
2. Boil two cups of sweet milk.
3. When the milk comes to a boil, stir in seven spoonfuls of cornstarch wet up in cold milk
4. Stir in the eggs and sugar into the mixture and let it cook for a moment.
5. Pour out in a dish and flavor with the juice and grated rind of two lemons.
6. Spread the filling between the layers of the cake.

Source — New Orleans Cook Book
Prepared by Sofia Urbina
Louisiana Anthology
July 19, 2022;

Oreo Balls

Ingredients

• 1 package of Oreos
• 1 package of cream cheese
• 1 package of chocolate bark (white or dark)
• Optional: colored chocolate wafers  

Directions

1. Crush a whole package of Oreos using a food processor.
2. Mix crushed Oreos with 1 package of softened cream cheese.
3. Form small balls (golf ball sized or smaller).
4. Place balls on a plate and insert a toothpick through the top. 
5. Freeze balls for up to 1 hour.
6. Melt the chocolate bark (using a double boiler is recommended).
7. Dip the balls completely in melted chocolate.
8. Let dry on a plate.
9. Optional: decorate the balls by drizzling melted colored chocolate wafers over the balls. 

Source —  My Mom
Prepared by Allyson Foster
Louisiana Anthology
July 19, 2022

Rice Pudding

Ingredients

• 1 cup of Rice
• 2 cups of Water
• 2 cups of Whole Milk
• 1 1/2 cups of Sugar
• 1 Cinnamon Stick
• 1 tsp of Vanilla
• Ground Cinnamon

Directions

1. In a pot, add two cups of water, one cup of rice and a cinnamon stick.
2. Cook the rice at low heat until it absorbs most of the water.
3. Slowly add the milk and the sugar to the mixture.
4. Increase the temperature and stir until the mixture thickens.
5. Add vanilla for more flavor, lower the temperature and cook for two minutes.
6. Remove the mixture from the fire and let it cool.
7. Pour the mixture into a cup and add ground cinnamon on top.

Prepared by Sofia Urbina
Louisiana Anthology
July 19, 2022

Lunch Lady Brownies

Ingredients

• 
  One cup of melted butter
• Half a cup of unsweetened cocoa powder
• Two cups of all purpose flour
• Two cups of sugar
• Half a teaspoon of salt
  
• Four eggs
• Three tablespoons of vanilla extract

Frosting

• One fourth a cup of melted butter
• One fourth a cup of milk
• Three cups of powdered sugar
• One tablespoon of vanilla extract
• One fourth a cup of unsweetened cocoa powder

Directions

1. Preheat oven to 350°F.
2. Mix the melted butter and cocoa powder together until smooth.
3. Mix in the flour, salt, and sugar.
4. Add in the eggs and vanilla extract.
5. Mix until smooth.
6. Pour batter into a pan.
7. Bake for 20 to 25 minutes.
8. Whisk together the melted butter, powdered sugar, cocoa powder, milk, and vanilla extract. Add a little milk if it is too thick.
9. Take the brownies out to cool for 15 to 20 minutes.
10. Spread the frosting over the brownies.
11. Let them cool completely before slicing.

Source — Spaceships & Laser Beams
Prepared by Mills Manthei
Louisiana Anthology
July 13, 2022

To Fry Fresh Herring

Ingredients

• Herring 
• Salt
• Eggs
• Powdered toast
• butter

Directions

1. Remove the scales.
2. Clean, wash, and dry the fish.
3. Salt the meat.
4. Put in a dish with beaten eggs.
5. Turn in powdered toast.
6. Fry until golden brown.

Source — New Orleans Cook Book
Prepared by Mills Manthei
Louisiana Anthology
July 13, 2022

Sweet Pickle Peaches

Ingredients

• 1 quart of good vinegar
• 2 cups of sugar
• 1 teaspoon of cinnamon
• 3 whole cloves 
• Peaches 

Directions

1. Mix 1 quart of good vinegar, 2 cups of sugar, and 1 teaspoon of cinnamon. 
2. Stick 2 or 3 cloves in the peaches.
3. Peel the peaches.
4. Put fruit in with the mixture of sugar and vinegar. 
5. Boil fruit until it is very tender, and juice thickened. 

Source — New Orleans Cook Book
Prepared by Allyson Foster
Louisiana Anthology
July 19, 2022

Daube

Ingredients

• Five pounds of beef (off the round)
• 
  Pork fat
• Garlic
  
• Lard
• One pint of water
• Flour
• Onions
• Tomatoes
• Garlic
• Spices

Directions

1. Poke holes in the beef.
2. Push pork fat and garlic into the gashes.
3. Boil the lard.
4. Brown the beef on both sides in the lard.
5. Take the beef out of the pot.
6. Brown the flour and onions.
7. Add a pint of boiling water mixed with tomatoes, garlic, and spices.
8. Place the beef back in.
9. Simmer slowly for three hours.

Source — New Orleans Cook Book
Prepared by Mills Manthei
Louisiana Anthology
July 13, 2022

Tapioca Cream

Ingredients

• 2 tbsp. Tapioca
• 5 cups of Milk
• 1 cup of Sugar
• 3 Eggs
  
• 1 tsp of Dixie Vanilla
• Salt

Directions

1. Soak two tablespoons of tapioca in water over night or for at least three hours.
2. In a double boiler, combine milk, tapioca, sugar and salt and bring the mixture to a boil. 
3. Let it boil for ten minutes.
4. While the mixture is boiling, separate the egg yolks from the egg whites and beat the egg yolks thoroughly.
5. After the ten minutes, remove the mixture from the fire, add the egg yolks and stir rapidly for five minutes.
6. Add a teaspoon of vanilla for flavor and pour the mixture into a baking dish.
7. Beat the egg whites to a stiff froth and pour over the top. 
8. Sift sugar over it and brown.
9. Serve cold with cream. 

Source — New Orleans Cook Book
Prepared by Sofia Urbina
Louisiana Anthology
July 19, 2022

Virginia Brunswick Stew

Ingredients

• 
  Three gallons of water
• Two chickens
• One pound of bacon
• Half gallon of Irish potatoes
• One and a half pints of fine cut green corn
• One pint of butter beans
• One quart of peeled tomatoes
• Small loaf of bread
• Pepper
• Salt
• Butter

Directions

1. Boil the water.
2. Add the chicken and small cut bacon to the water.
3. Remove the chicken once cooked properly.
4. Remove the meat from the bones, and return to the water.
5. Add boiled and mashed Irish potatoes.
6. Add the green corn, butter beans, tomatoes, pepper, salt, and butter.
7. Place a small loaf of bread once it is nearly done.
8. Stir constantly once it thickens and add more water if it is too thick.

Source — New Orleans Cook Book

Prepared by Mills Manthei
Louisiana Anthology
July 13, 2022

Funnel Cakes

Ingredients

• 1 quart of vegetable oil for frying
• 1 1/2 cups of milk
• 2 large eggs
• 2 cups of all-purpose flour
• 1 teaspoon of baking powder 
• 1/2 teaspoon of ground cinnamon
• 1/2 teaspoon of salt
• 3/4 cups of confectioners' sugar

Directions

1. Heat oil to 375 degrees F in a heavy skillet.
2. Beat the milk and eggs in a mixing bowl. Combine flour, baking powder, cinnamon, and salt in a separate bowl; stir into egg mixture until smooth.
3. Use your finger to cover the funnel hole; pour in 1 cup of batter. Starting in the center of the skillet, remove your finger and move the funnel in a swirling motion to make a 6- or 7-inch round.
4. Fry in the hot oil until golden brown, 1 to 2 minutes per side. Drain on paper towels.
5. Sprinkle with confectioners' sugar and serve warm.

Source — Personal Recipe
Prepared by Lesley Mizell
Louisiana Anthology
July 19,2022

Cocoanut Drops

Ingredients

• 1 lb. of grated cocoanut
• 1/2 lb. of white powdered sugar
• 6 egg whites

Directions

1. Separate the yolk from the whites of 6 eggs.
2. Beat them until they are frothy.
3. Add the 1 lb. of cocoanut and the 1/2 lb. of powdered sugar and combine.
4. Drop in a buttered pan and bake.

Source — Creole Cookery Book
Prepared by Lesley Mizell
Louisiana Anthology
July 19, 2022

Layer Sponge Cake

Ingredients

• 1 1/2 cups of powdered sugar
• 8 eggs
• 12 tablespoons of water
• 2 cups of flour
• 2 level teaspoons of Dixie baking powder
• 1 1/2 cups of granulated sugar
• Optional: pecans, chocolate, etc. 

Directions

1. Mix 1 1/2 cups of powdered sugar, 5 eggs, 3 tablespoons of water, 2 cups of flour, and 2 level teaspoons of Dixie baking powder.
2. Pour into pans.
3. Bake in the oven. 

Cooked Icing Filling

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

Source — New Orleans Cook Book
Prepared by Allyson Foster
Louisiana Anthology
July 19, 2022

Seafood Boil

Ingredients

• 8 Mini Corn on the Cobs
• 1 pound of Peeled Shrimp
  
• 1 pound of Smoked Sausage
• 1 White Onion
• 4 Lemons
• 1 bag of Crawfish Boil Seasoning
• Diced Potatoes

Directions

1. Cut 2 of your 4 lemons into quarters. Slice the remaining into wedges and reserve the wedges for garnishing. 
2. Fill a pot with 12-16 cups of water depending on how much you are making. 
3. Add your 2 quartered lemons into the water and the 1 bag of crawfish seasoning and bring to a boil.
4. Once boiling, add your potatoes in and cook for 8 minutes,
5. After your potatoes have been boiling for 8 minutes, you can now add your sausage, shrimp and corn on the cob. 
6. Allow the food to boil for approximately 10 minutes to ensure your corn and potatoes finish. 
7. Once the food has boiled for 10 additional minutes, you can now remove the pot from the fire and allow it to set for 3-5 minutes.
8.  Next, once your pot has cooled off, you can now drain your food throughway drainer to remove all of the water in the pot. 
9. Using your remaining 2 lemons, you can squeeze the juice over your seafood if you would like then serve immediately. 

Source — Chris Swedburg's Kitchen
Prepared by Chris Swedburg
Louisiana Anthology
July 19, 2022

Water Muffins

Ingredients

• 4 tablespoons of yeast
• salt
• flour
• 1 pint of lukewarm water

Directions

1. Put 4 tablespoons of yeast into 1 pint of lukewarm water.
2. Add in a little bit of salt to the mixture while gradually sifting in flour, enough of the flour to make the batter thick.
3. Cover the pan up and set it in a warm place to rise.
4. Once it is light while the middle is hot, grease and set your muffin rings on it.
5. Butter them around the inside and put a ladle of the batter in each ring.
6. Bake them over a quick fire.
7. When setting them out on the table, do not take them out; you want to split them apart with your hands.

Source — Creole Cookery Book
Prepared by Lesley Mizell
Louisiana Anthology
July 19, 2022

A Nice White Cake

Ingredients

• 5 egg whites
• 1 cup of sugar 
• 3/4 cup of butter
• 2 cups of flour 
• 2 small teaspoons of Dixie baking powder 

Directions

1. Beat the whites of 5 eggs, very light.
2. Add 1 cup of sugar, 3/4 cups of butter, 2 cups of flour, and 2 small teaspoons of Dixie baking powder, mixing well. 
3. Bake into a small loaf.

Source — New Orleans Cook Book
Prepared by Allyson Foster
Louisiana Anthology
July 19, 2022

Flannel Cakes

Ingredients

• 2 lbs. of Flour
• 4 eggs
• 3 tablespoons of yeast
• 1 pint of milk
• teaspoon of salt

Directions

1. Sift 2 pounds of flour and mix a teaspoon of salt and set the pan before the fire to rise.
2. Warm the pint of milk and then stir into the flour.
3. To makes a stiff batter, beat the eggs gently and then stir them into the yeast.
4. Add the yeast and egg mixture to the batter.
5. Beat all of them together thoroughly, and if it is too stiff, add a little more warm milk.
6.  Cover the pan closely and then set it to rise near the fire.
7. Bake it when it is quite light; have the baking irons hot and grease them.
8. Pour a ladleful of the batter, and let it bake slowly.
9. Once the one side is done, flip it over to the other side.
10. Butter them and serve hot.

Source — Creole Cookery Book
Prepared by Lesley Mizell
Louisiana Anthology
July 19, 2022

Cold Jelly Daube

Ingredients

• 4 lbs. of round of beef
• 3 pigs feet
• 8 calves feet
• 1 carrot
• 2 eggs
• salt
• pepper
• sprinkle of garlic
• 1 bay leaf
• 1 clove
• tablespoon of vinegar

Directions

1. Season the 4 lbs. of round of beef well with the salt, pepper, little of garlic, 1 bay leaf, and 1 clove.
2. Lard well through and through, and then sprinkle a tablespoon of vinegar on top.
3. Let stand for 24 hours.
4. Put the Daube in the pot with a small piece of the lard and cover it with a heavy cover.
5. Put it on a slow Fire, and let it smother for 4 hours.
6. Once it is done, uncover it and let it fry to a light brown and remove from fire.
7. In a separate pot, add the 3 pigs feet and 8 calves feet and bring to a boil.
8. At a steady boil, the meat will then separate from the bone.
9. Skim the top very well after the first boil.
10. About half an hour in, add 1 carrot.
11. Then slice in length and add it to the bottom of the bowl when Daube is served.
12. Break the 2 eggs, whites and shells should be beaten together and boiled with jelly briskly, and strain through a thick flannel or cloth.
13. Mix the Daube gravy with the jelly and let it rest for half an hour.
14. Set it in a cold place, once cold, take the lard from the top with a spoon, and with a round edge knife detach the daube, and place it on a round plate.
15. To avoid breaking the jelly, put a plate on top of the bowl and turn it over.

Source — Creole Cookery Book
Prepared by Lesley Mizell
Louisiana Anthology
July 19, 2022

Chocolate Coca-Cola Cake

Ingredients

       Cake 

• 1 cup Coca-Cola
• 1/2 cup vegetable oil
• 1/2 cup (1 stick) salted butter
• 1/3 cup Unsweetened Cocoa Powder
• 2 cups sugar
• 2 cups all purpose flour
• 2 eggs
• 1/2 cup buttermilk
• 1 tsp baking soda
• 2 tsp vanilla extract

        Frosting

• 1/4 cup unsweetened coca powder
• 1/2 cup (1stick) salted butter
• 1/4 cup Coca-Cola
• 3 cups powdered sugar
• 1 tsp vanilla extract

        

Directions

1. Preheat oven to 350 degrees Fahrenheit. Butter and flour a 13x9 cake pan. Set aside.
2. In a large bowl stir together sugar and flower. Set aside. 
3. In a saucepan, bring butter, Coca Cola, vegetable oil, and unsweetened  coca to a boil. 
4. Pour into the flower mixture and beat on medium low for about one minute.
5. Add eggs, buttermilk, baking soda and vanilla and beat for a another minute on medium speed.
6. Spread into the 13x9 prepared cake pan. Bake 30 minutes or until a toothpick comes out clean.
7. Preparing the frosting. In a saucepan over medium heat, bring butter, cocoa powder, and Coca Cola to JUST boiling.
8. Remove from the heat and whisk in powdered sugar and vanilla.
9. Pour over cake and spread quickly.
10. Allow the cake to cool.
11. Serve with vanilla ice cream and enjoy!
    

Prepared by Austin Irons
Louisiana Anthology
July 19, 2022

Roast Beef and Yorkshire Pudding

Ingredients

• Rib roast 
• Beef suet 
• 3 eggs 
• 1 pint sweet milk 
• 3 rounded tablespoons of flour 
• salt and pepper

Directions

1. Rub a rib roast with salt and pepper, and if not very fat, put in pieces of beef suet.
2. On top and around in pan place pieces of suet.
3. With these drippings baste every ten minutes, adding no water at all.
4. For rare beef, allow 15 minutes to the pound; well done, 20 minutes.
5. Within 20 minutes of serving remove roast.
6. Pour all drippings into a can for future use except about two tablespoonful. 
7.  Into the two tablespoons pour the pudding. 
8. For the pudding, beat three eggs together well.
9. To this add a pint of sweet milk.
10.  Add 3 rounded tablespoons of flour measured before sifting.
11.  Add salt and pepper to taste.
12. Cook until set.
13. Cut in squares and serve around roast. 

This is the real old English roast-beef, and if basted properly, is very delicious.

Source —  New Orleans Cook Book
Prepared by Austin Irons
Louisiana Anthology
July 19, 2022

Onion Soup

Ingredients

• Three medium sized onions
• 1 pint sweet milk 
• butter
• salt and pepper
• toast  

Directions

1. Fry three medium sized onions in butter, a light brown color.
2. Pour sweet milk into a granite boiler and place upon stove.
3. When it comes to a boil pour in the onions.
4. Season with butter, pepper, and salt.
5. Serve with toast.

Source — New Orleans Cook Book
Prepared by Austin Irons
Louisiana Anthology
July 18, 2022

Cake and Sauce

 Ingredients

    Cake

• 2 cups sugar
• 1 cup butter
• 1 cup milk
• 4 eggs 
• 3 1/2 cups of flour 
• 1 teaspoon vanilla extract 
• 2 teaspoons Dixie baking powder 

      Sauce

• 2 eggs 
• 3 tablespoons of powered sugar
• 3 tablespoons of milk
• 1 teaspoon of vanilla 

Directions

1. Beat butter and sugar to a cream.
2. Add yolks of eggs, milk, and flavoring. 
3. Add flower reserving two tablespoonfuls.
4. Add whites of eggs. 
5. Put baking powder in reserved flour and add to cake.
6. For the sauce, lightly beat the whites of two eggs.
7. Add 3 tablespoons of powered sugar. 
8. Add yolks of eggs, milk, and vanilla.
9. Prepare immediately before serving. 

Source —  New Orleans Cook Book
Prepared by Austin Irons
Louisiana Anthology
July 18, 2022

Grilled Duck Wraps

Ingredients

• 1 pound of thick cut bacon 
• 2 pounds duck breast
• 12 ounces cream cheese 
• Whole jalapeños 

Directions

1. Cut duck breast into strips, soak in saltwater to pull remaining blood from meat. 
2. Core jalapeños and cut in half long ways. 
3. Fill jalapeños with cream cheese and place breast strip onto cream cheese
4. Wrap in bacon and secure with toothpicks.
5. Grill until bacon is cooked to your likeness. 

                                                            

Prepared by Dylan Gray
Louisiana Anthology
July 18, 2022

Cold or Hot Slaw

Ingredients

• 1 egg
• 1 tablespoon of dry mustard
• 2 tablespoons of sugar 
• Salt to taste
• 1/2 head of medium sized white cabbage
• Vinegar (enough to moisten the cabbage)

Directions

1. Chop cabbage finely. 
2. Mix vinegar and finely chopped cabbage. 
3. Mix dry mustard with egg, beat up well. 
4. Combine all ingredients into pot and place over fire. 
5. When the slaw comes to a boil pull off and serve hot or cold. 

Source — New Orleans Cook Book
Prepared by Dylan Gray
Louisiana Anthology
July 18, 2022

How to Flavor a Tenderloin Steak

Ingredients

• Tenderloin Steak 
• Whole Lemon 
• Cajun Seasoning 
• Round Steak

Directions

1. Season tenderloin and round steak with Cajun seasoning. 
2. Broil tenderloin and round steak. 
3. Pull tenderloin and round steak and let rest on plate. 
4. While tenderloin still warm cut lemon in half and squeeze over. 

Source — New Orleans Cook Book
Prepared by Dylan Gray 
Louisiana Anthology
July 18, 2022

Scollopped Oysters

Ingredients

• 1/4 cup of butter 
• 1 cup of cracker crumbs 
• One dozen oysters
• Pepper and salt for taste

Directions

1. Melt butter and mix with cracker crumbs. 
2. Mix 1/4 cup of cracker and butter mixture with 1/2 of the oysters. 
3. Add the rest of the crumb mixture with the rest of the oysters and bake at 350 for 30-40 minutes. 

Source —New Orleans Cook Book

Prepared by Dylan Gray
Louisiana Anthology
July 18, 2022

Sicilian Biscuits

Ingredients

• 4 Eggs
  
• 12 oz. of Powder Sugar
• 10 oz. of Flour
• Vanilla Extract
• Butter

Directions

1. Whisk the 4 eggs and sugar in a pan while on low heat until the batter feels warm.
2. Remove the pan from the fire and stir thoroughly until the batter becomes cold.
3. After the batter turns cold, add the 10 oz. of flour and a teaspoon of vanilla extract. 
4. Butter some baking paper and place the paper onto a baking pan. 
5. USing your batter, drop the cake mixture into oval shape portions onto the buttered paper.
6. After creating your oval molds, bake your biscuits on low until done.
7. When you place the biscuits into the oven, sprinkle flour sugar onto the biscuits before you start baking. 

Source — La Cuisine Creole
Prepared by Chris Swedburg
Louisiana Anthology
July 18, 2022

Red Beans and Rice

Ingredients

• One pound of Kidney Beans
• Two cups of rice
• One half pound of sausage
• Tony Chachere's
• Salt
• Pepper

Directions

1. Wash beans and rice.
2. Boil beans until beans are soft.
3. Cook rice in the rice cooker.
4. Warm sausage in the oven.
5. Mix beans, rice, and sausage together.
6. Add seasonings to taste.

Source — Phillpott's Family Cookbook
Prepared by Ryan Phillpott
Louisiana Anthology
July 18, 2022

Chicken Fricassee

Ingredients

• One pound of tender chicken
• Five cups of water
• Tablespoon of butter
• One cup of flour
• Salt
• Pepper

Directions

1. Cut chicken.
2. Boil chicken in water for a few minutes.
3. Make gravy from flour.
4. Put chicken in gravy.
5. Salt and pepper to taste.

Source — New Orleans Cook Book
Prepared by Ryan Phillpott
Louisiana Anthology
July 18, 2022

Lemon Sherbet

Ingredients

• 10 Lemons
  
• 3 quarts of Water
• 2.5 pounds of sugar
• 3 Eggs

Directions

1. To make a gallon of Lemon Sherbet, you will need to gather at least 10 lemons. (More than 10 if the lemons are small.)
2. Measure 3 quarts of cold water and sweeten the water by adding 2.5 of loaf sugar to the cold water.
3. Next, beat the whites of the three eggs and add a pinch sugar to the eggs.
4. After mixing the sugar and egg whites, you can now stir the eggs and sugar into the the sweetened water mix.
5. Once you have mixed the lemon, water, sugar and eggs, you may then place the mixture in a bowl into the freezer. Surround the bowl with ice and salt to freeze.
6. Pineapple and orange sherbet could be made the same way if you substitute the lemons for pineapple or oranges. 

Source — La Cuisine Creole
Prepared by Chris Swedburg
Louisiana Anthology
July 18, 2022

Stuffed Pepper

 

Ingredients

• One half bell pepper
• One half green pepper
• Any cut of beef
• Two small tomatoes
• One half cup of rice
• Tablespoon of butter
• Sprig of parsley
• Salt
• Pepper

Directions

1. Cut bell pepper in half.
2. Clean out the core and seeds to create a hallow pepper.
3. Chop up the other half of the bell pepper and tomatoes.
4. Mix the chopped bell pepper, tomatoes, rice, salt, and pepper together well.
5. Stuff pepper with the mixed ingredients.
6. Set stuffed pepper in a pan with water, butter, and parsley.
7. Bake pepper until peppers are tender and brown.

Source — New Orleans Cook Book
Prepared by Ryan Phillpott
Louisiana Anthology
July 18, 2022

Stuffed Eggs

Ingredients

• 
  Eight eggs
• Two teaspoons of butter
• One cucumber
• Salt
• Pepper

Directions

1. Boil eggs.
2. Chill eggs.
3. Cut eggs in half carefully so the whites are not damaged beyond the cut.
4. Take yolks out and mash yolks with melted butter and finely chopped cucumbers.
5. Salt and pepper to taste.

Source — New Orleans Cook Book
Prepared by Ryan Phillpott
Louisiana Anthology
July 18, 2022

Rice Cakes

Ingredients

• 1 pint of Rice
  
• 1 teacup of Flour
• 2 Eggs
• 1/2 cup of Milk
• 1 tablespoon of Butter

Directions

1. Boil 1 pint of rice until the rice is soft.
2. After boiling the pint of rice; add 1 teacup of flour, 2 well beaten eggs, a pinch of salt and slowly add milk until you have reached a desirable thickness of batter.
3. Once all of those ingredients are mixed together,  add 1 tablespoon of melted butter or lard and mix the batter again.
4. Following the addition of butter, scoop out decent size portions on to a baking griddle and bake the cakes on there until the cakes are cooked through. 

Source — La Cuisine Creole
Prepared by Chris Swedburg
Louisiana Anthology
July 18, 2022

Shrimp and Grits

 

Shrimp and Grits

Ingredients

• Shrimp
• Old Fashion Quaker Grits
• Butter
• Any spices

Directions

1. Bring water to boil and add a teaspoon of salt
2. Pour one serving of Quaker Grits into water and wisk until fully cooked
3. Turn grits all the way down and let sit
4. Add butter to a sauce pan and stir around until butter is lathered
5. Place 10 shrimp into fully buttered pan
6. Cook on high for 10 minutes
7. Add shrimp to your grits and you are ready to serve

Source —Kittisubcharoen Cookbook 
Prepared by Thanapol Kittisubcharoen
July 16, 2019

A Plain Way to Cook a Turkey by Roasting

A Plain Way to Cook a Turkey by Roasting

Ingredients

• Turkey
• Butter
• Flour

Directions

1. Make a dressing to suit you; there are several to choose from in this book, made from bread, or forcemeat.
2. Stuff the turkey, season it with salt, pepper, and a little butter, dredge it with flour and put it in the oven.
3. Let the fire be slow at first, and hotter as it begins to cook.
4. Baste frequently with butter.
5. When the turkey is well plumped up, and the steam draws toward the fire, it is nearly done.
6. Dredge again with flour
7. Baste with more butter until it is a nice brown.
8. Serve with gravy and bread sauce; some like chestnuts stewed in the turkey gravy, and served with it. A very large turkey will take three hours to roast, one of eight pounds will take two hours.

Source — la Cuisine Creole
Prepared by F. F. Hansel & Bro ., Ltd
Louisiana Anthology
July 17, 2022

Bacon Ranch Chicken Taquitos

Ingredients

• 1 (8 ounce) package of cream cheese
• 12 slices of cooked, crumbled bacon
• 4 cups of cooked, shredded chicken
• 1 (1 ounce) packet of dry ranch dressing mix
• 2 cups of monterey jack cheese
• 20 flour tortillas
• Salt 
• Nonstick cooking spray

Directions

1. Preheat the oven to 425 degrees.
2. Cover a large baking sheet with aluminum foil and lightly spray with nonstick cooking spray.
3. Mix cream cheese, bacon, chicken, monterey jack cheese, and dry ranch dressing mix in a large bowl. Mix well!
4. Spoon 2-3 tablespoons of mixture onto a flour tortilla and roll it up.
5. Place taquito seam side down onto the baking sheet.
6. Repeat until all filling is used.
7. Spray the tops of the taquitos with nonstick cooking spray.
8. Sprinkle salt over the top of the taquitos.
9. Cook in the oven for 15-20 minutes or until the tops and/or edges are golden.

Source — My Mom

Prepared by Chiara Digilormo

Louisiana Anthology

July 17, 2022

Cold Meat, to serve

 Ingredients 

• Cold roast beef
• Gravy
• 2 tablespoons of wine or catsup
• Water
• Butter
• Browned flour
• Sliced leek (optional)
• Parsley (optional)

Directions

Gravy

1. Add hot water, a good bit of butter, and wine or catsup into a pot.
2. Add a spoonful of browned flour into the pot.
3. Let it stew gently.
4. Add it on top of meat.

Meat

1. Cut cold roast beef into slices.
2. Put slices onto a plate.
3. Pour enough gravy to cover the meat.

• If liked, add sliced leek and parsley.
• Good served with mashed potatoes

Source — La Cuisine Creole

Prepared by Chiara Digilormo

Louisiana Anthology

July 17, 2022

Maigre, without Meat

Ingredients

• ½ lb butter
• 6 onions
• 2 heads of celery
• ½ head of white cabbage
• Parsley
• 3 rolled crackers
• 8 cups of milk and/or water
• 2 eggs

Directions

1. Melt butter in a stewpan.
2. Slice and chop onions, celery, white cabbage, and parsley.
3. Add chopped onions, celery, white cabbage, and parsley into the stewpan.
4. Let boil for 20 minutes.
5. Stir in rolled crackers.
6. Boil 8 cups of water or milk. If desired, mix the milk and water to your liking just as long as you only use 8 cups.
7. Add boiled water and/or milk to the stewpan.
8. Allow to boil up gently for 30 minutes.
9. Take off the stove.
10. Beat eggs well and add to stewpan.
11. Immediately after adding the eggs.

Source — La Cuisine Creole

Prepared by Chiara Digilormo

Louisiana Anthology

July 17, 2022

Broth, Chicken

Ingredients

• Young fowl

• 4 cups of cold water

• Salt

• Head of lettuce

• Chervel

• 2 tablespoons pearl barley

Directions

1. Cut the fowl into 4 pieces.
2. Wash pieces well with cold water.
3. Fill a stewpan with 4 cups of cold water.
4. Place fowl pieces into the water-filled stewpan.
5. Put a pinch of salt into the stewpan.
6. Boil the chicken until it is skimmed well.
7. Chop up the head of lettuce.
8. Add the white head of the lettuce to the boiling water.
9. Add a handful of chervil to the boiling water.
10. Boil the broth for 1 hour.
11. Strain broth into a bowl.
12. Add the 2 tablespoons of pearl barley.

Source — La Cuisine Creole

Prepared by Chiara Digilormo

Louisiana Anthology

July 17, 2022

Melon Mangoes

Melon Mangoes

Ingredients

• Late, smaller than a teacup, smooth, green melons
• Horseradish
• Very small cucumbers
• Nasturtiums
• Small white onions
• Mustard seed
• Whole pepper
• Cloves
• All spices

Directions

1. Cut out a piece from the stem end large enough to allow you to take the seeds from the Mangos.
scrape out all the soft part
2. cover with the piece cut out and lay them in rows in a stone or wooden vessel as you do them.
3. scrape out all the soft part
4. Cover with the piece cut out and lay them in rows in a stone or wooden vessel as you do them.
5. Prepare the following stuffing: sliced horseradish, very small cucumbers, nasturtiums, small white onions, mustard seed, whole pepper, cloves and allspice; scald the pickles and cull them.
6. Rinse the melons in cold water, then wipe each one dry and fill it.
7. Put a cucumber, one or two small onions, with sliced horseradish and mustard seed, into each melon.
8. Put on the piece belonging to it and sew it with a coarse needle and thread.
9. Lay them in a stone pot or wooden vessel, the cut side up.
10. Strew over them cloves and pepper, make the vinegar (enough to cover them) boiling hot, and put it over them.
11. Cover with a folded towel; let them stand one night, then drain off the vinegar.
12. Make it hot again and pour it on, covering as before.
13. Repeat this scalding four or five times, until the mangoes are a fine green; three times is generally enough.
14. Be sure the melons are green and freshly gathered.
15. The proper sort are the last on the vines, green and firm.
16. If you wish to keep them till the next summer, choose the most firm, put in a jar and cover with cold fresh vinegar. 
17.  Tie thick paper over them.

Source — La Cuisine Creole
Prepared by F. F. hansell & Bro., Ltd
Louisiana Anthology
July 16, 2019