Ginger Snaps

 Ingredients

• 1 cup of butter 
• 1 cup of lard
• 1 cup of sugar
• 1 cup of molasses
• 1/2 cup of water
• 1 tablespoonful of ginger 
• 1 tablespoonful of soda
• Flour enough to roll the dough soft

Directions

1. Mix all ingredients together.
2. Mix 1 cup of butter and lard.
3. Mix in the cup of sugar.
4. Mix in the cup of molasses.
5. Mix in the 1/2 cup of water.
6. Add the 1 tablespoonful of ginger.
7. Mix in the 1 tablespoonful of soda in hot water.
8. For the flour create a dough and roll the dough soft.

Source — La Cuisine Creole

Prepared by Bryan Breard

Louisiana Anthology

October 21, 2022

Egg Sauce

 Ingredients

• 3 tablespoons of butter 
• 4 to 5 eggs
• Cayenne pepper & Salt

Directions

1. Melt the 3 table spoons of butter.
2. For the 4 to 5 eggs hard boiled and mashed very smooth.
3. Add a little cayenne pepper & salt.
4. Mix all ingredients together.

Source — Creole Cookery Book

Prepared by Bryan Breard

Louisiana Anthology

October 21, 2022

Tomato Aspic

Ingredients

• 1 can of tomatoes 
• 1 slice of onion
• 2 bay leaves
• A few celery tops
• 1 teaspoon of salt
• Dash of cayenne 
• Box of Gelatin

Directions

1. Mix all ingredients together.
2. Bring to a boiling point & add 3/4 of gelatin which has been soaked in 1/2 cup of cold water for 1/2 hr.
3. Mix until dissolved.
4. Add the juice of half a lemon then strain again.
5. Pour into egg cups or moulds and let stand aside on ice for four or five hours.
6. When ready to use plunge the cups in hot water for a minute and turn the aspic out on lettuce leaves.
7. Serve with mayonnaise.

Source —New Orleans Cook Book

Prepared By Bryan Breard

Louisiana Anthology

October 17th 2022

Gluten-Free BBQ Chicken or Pulled Pork Pizza

 Ingredients

• 1 1/2 cups of gluten free flour
• 2 tablespoons of non fat milk
• 1 teaspoon baking powder
• 3/4 tablespoons of salt
• 1 1/2 cup of instant yeast
• 1 cup of warm water
• 1/4 cup of olive oil
• 1/3 cup of Tabasco BBQ sauce, or more if you like extra sauce.
• Two types of cheese, (Shredded mozzarella & Smoked Gouda) 
• 1 Cup of chopped cooked chicken or Pulled Pork
• Red onions(optional) I prefer without
• Two tbsp. vanilla extract
• Three and one-half cups of self rising flour

Directions

1. Mix all ingredients together together for the homemade dough.
2. When finished and clumpy/solid spread out on flat sheet.
3. Add ingredients of bbq sauce, chicken, etc...
4. Bake at 350-400 degrees Fahrenheit for 20 minutes.

Source — Bryan Breard

Recipe for: Homemade Gluten-Free BBQ Chicken Pizza

Louisiana Anthology

October 17, 2022

Family Bread

 

Ingredients

• One peck (2 gallons) of sifted flour
• Half pint of yeast
• Skim milk
• Shortening 
• One teaspoon of salt

Directions

1. Wet flour and yeast with skim milk.
2. Add a little shortening and teaspoon of salt.
3. Knead well.
4. Be particular to have the dough soft, if wheat flour, and stifle, if made of rye.

Source — Creole Cookery Book
Prepared by Jon-Mikah Hart
Louisiana Anthology
Sept 30, 2022

Soupe À la Julienne (Julienne Soup)

 

Original French Recipe

Pour la julienne il faut couper des carottes, navets, poireaux, céleri blanc en petits filets. Ajouter des petits morceaux de choux-fleurs, des pois verts un peu de persil hâchez-les faire frire dans du beurre sans les brunir — ajouter du bouillon de bœuf laisser mijoter à un petit feu deux heures, par assiettée de soupe, il faut calculer deux cuillerées de legumes coupes. Ou peut le faire au maigre, a 1’eau aulieu de bouillon, on y ajoute une cuillerée de sucre si l’on veut, ce qui est délicieux c’est du céleri cuit avec un peu de bon bouillon comme légume et mangé avec le poulet.

Notre cuisinière coupait un peu de choux dans la julienne et y mettait un peu de sucre, c’est très-bon.

Ingredients

• Carrots
• Turnips
• Leeks
• White celery
• Cauliflower
• Green peas
• Parsley
• Butter
• Beef broth or water
• 1 tsp Sugar (optional)

Directions

1. Cut carrots, turnips, leeks, and white celery into small fillets.
2. Cut cauliflower into small pieces.
3. Heat butter in a pot at medium-low heat.
4. Add cauliflower, green peas, and parsley to heated butter.
5. Fry without browning.
6. Add vegetable fillets.
7. Add beef brother (or water) to cover. 
8. Simmer on low heat for two hours.

Added Notes

1. Per plate of soup, calculate two spoonfuls of cut vegetables.
2. You can do it lean, in water instead of broth.
3. Add a spoonful of sugar if you want, which is delicious.
4. It's celery cooked with a little good broth as a vegetable and eaten with the chicken.
5. Our cook cut a little cabbage in the julienne and put a little sugar in it, it's very good.

Source — Cooking in Old Créole Days
Prepared by Jon-Mikah Hart
Louisiana Anthology
Sept 30, 2022

Thornton Tea Cakes

Ingredients

• Two cups of sugar
• Two sticks of butter, melted
• Four eggs
• Two tbsp. of milk
• Two tbsp. vanilla extract
• Three and one-half cups of self rising flour

Directions

1. Mix all ingredients together.
2. Bake at 350 degrees Fahrenheit for 20 minutes.

Source — Grandma's Recipe Book
Prepared by Colson Thornton
Louisiana Anthology
October 2, 2022

Pineapple Sponge

Ingredients

• One small pineapples, or a can of pineapples
• One cup of sugar, less when using a can of pineapples
• One and one-half cup of water
• One-half package of gelatin
• Four egg whites
• Cream

Directions

1. Soak gelatin in half-cup of water for two hours.
2. Chop up pineapple.
3. Mix pineapple and cupfuls of water and sugar in saucepan.
4. Let simmer for 10 minutes.
5. Add gelatin to mixture and strain into a tin basin.
6. Set basin into ice water or refridgerator.
7. Stir egg whites, beaten to a stiff froth[foam], when the mixture thickens.
8. Pour into a mould and let harden.
9. Serve with cream.

Source — New Orleans Cook Book
Prepared by Colson Thornton
Louisiana Anthology
October 2, 2022

Cornstarch Cake

Ingredients

• One-half cup of creamed butter
• One-half cup of sugar
• One-half cup of milk
• One-half tsp. almond extract
• One-half cup cornstarch
• One and one-half cup of flour
• One-half tsp. of soda
• One-helf tsp. cream of tartar
• Six egg whites

Directions

1. Mix in the order given above.
2. Bake.

Source — New Orleans Cook Book
Prepared by Colson Thornton
Louisiana Anthology
October 2, 2022

Consomme of Beef and Fowl

Ingredients

• 2 pounds of lean beef
• 1 Fowl
• Stock or plain broth
• 2 carrots, 2 onions,
• 1 head of celery or a pinch of celery seed
• Thyme
• 1 whole pepper
• Mace(spice)
• 1 Bay Leaf
• 1 egg

Directions

1. Half roast the fowl and cut into pieces.
2. Put fowl into a saucepan filled with the broth.
3. Skim the broth and add in vegetables, spices, and the bay leaf.
4. Let the mixture simmer for 3 to 4 hours.
5. Strain through a coarse cloth, free the mixture entirely of fat.
6. Clarify with the whites of the egg.

Source — La Cuisine Creole
Prepared by Colson Thornton
Louisiana Anthology
October 2, 2022

Peasant Bread

 

Ingredients

• Four cups of flour
• Two teaspoons of salt
• Two teaspoons of sugar
• Two teaspoons of active dry yeast
• Two cups of water (warm)
• One tablespoon of butter

Directions

1. Mix the dry ingredients together
2. Pour in the water
3. Mix until combined
4. Cover your bowl and let the dough rise
5. Spread butter inside two over-safe bowls
6. Wait until the dough has doubled in size
7. Divide the dough into halves 
8. Place the halves into the greased bowls
9. Let it rise for 30 minutes.
10. Heat oven to 350 Fahrenheit
11. Cook the dough for 30 mins
    
12. Let the dough rest for 15 minutes before slicing

 

Source — New Orleans Cook Book
Prepared by Donnie Underwood
Louisiana Anthology
September 15, 2022

Remnants of Soup Meat with Onions

 

Ingredients

• Soup Meat
• Onions (Chopped)
• Saltwater
• Butter or Lard
• Flour
• Spices of choice

Directions

1. Cut the meat into thin slices.
2. Saturate in the saltwater
3. Add butter to a hot pan
4. Add chopped onions to the butter
5. Cool the onions until brown
6. Put the meat in the pan and cover
7. Turn the meat after frying for a while
8. When both sides are brown, remove
9. Add a small amount of water and flour to the butter remaining in the pan
10. Stir until thick, then put the sauce over the meat

 

Source — New Orleans Cook Book
Prepared by Donnie Underwood
Louisiana Anthology
October 2, 2022

Bisque

Ingredients

• ½ Gallon cream whipped
• 9 Egg Yolks
• 3 Pounds  Granulated Sugar
• 1 Gallon  Milk
• Vanilla Bean

Directions

1.  Boil the 1 gallon of milk with the vanilla bean.
2.  Mix the 9 egg yolks with milk.
3.  Add the 3 pounds of sugar to the whipped cream.
4.  Combine the egg and milk mixture to the sugar and cream mixture, beating the mixtures well.
5.  Freeze the mixture overnight.
6.  This recipe will make approximately 24 bisque.

Source — New Orleans Cook Book
Prepared by Lauren Brooks
Louisiana Anthology
October 2, 2022

Spiced Grapes

 

Ingredients

• 8 Pounds  Grapes
• 5 Pounds  Clarified Sugar
• 1 ½ pints  Vinegar
• 1 clove  Garlic
• 1 tps.  Allspice
• 1 tps.  Cinnamon

Directions

1.  You need to separate the grapes from the skins/vines.
2.  Boil the grapes until you can rub through a colander to remove the seed.
3.  Add the grapes back to the heat and add the sugar, vinegar, garlic, allspice, cinnamon and allow to boil for 2 hours.
4.  You can add more allspice, garlic and cinnamon to your liking.

Source — New Orleans Cook Book
Prepared by Lauren Brooks
Louisiana Anthology
October 2, 2022

White Cheese Dip

 

Ingredients

• 5 pounds Easy melt white cheese
• 3 cups Chicken stock
• 2 tablespoons Granulated garlic
• 2 tablespoons Cumin
• ½ cup Salsa

Directions

1.  In a double boiler place the diced cheese, chicken stock, garlic, cumin, and salsa over the heat.
2.  Heat until all ingredients are incorporated, and the cheese is fully melted.
3.  You can add more chicken stock if you want a thinner dip.

Source — Family Cookbook
Prepared by Lauren Brooks
Louisiana Anthology
October 2, 2022

Diet for Infants

 

Ingredients

• inch square  Gelatine
• 4 oz  warm water
• 4 oz  Milk
• ½ tsp  arrow-root or boiled flour-ball
• 2 tbs  sweet cream

Directions

1. Dissolve the 1 inch square of gelatine in the 4 ounces of warm water.
2. Add the 4 oz of Milk to the gelatine.
3. Bring the mixture to a boil once boiling add the ½ tablespoon of arrow-root to the pot.
4. Once dissolved remove from the heat and stir in the 2 tablespoons of sweet cream.

Source — New Orleans Cook Book
Prepared by Lauren Brooks
Louisiana Anthology
October 2, 2022

Strawberry Sherbert

Ingredients

• Three pounds of strawberries
• Eight ounces of red currents
• One pint of water

Directions

1. Crush strawberries and currents in the sieve and let the juice drain into a large bowl.
2. Pour water over the remaining strawberries in the sieve.
3. Melt the sugar in some water over a fire.
4. Add the sugar water to the juice and pour it into the mold.
5. The amount of sugar needed is judged off tasting it throughout the process.

Source — Creole Cookery Book
Prepared by Cam Ayers
Louisiana Anthology
September  26th, 2022

French Jumbles

Ingredients

• One and a half pounds of flour
• Three-fourths pounds of sugar
• Large spoonful of butter
• Half a pound of almonds
• One nutmeg
• Four eggs

Directions

1. Mix all ingredients together.
2. Bake.

Source — Creole Cookery Book
Prepared by Cam Ayers
Louisiana Anthology
September 28th, 2022

Hamburger Steak

Ingredients

• Two pounds of hamburger beef
• One-fourth of a cup of flour
• Salt
• Pepper

Directions

1. Make hamburger beef into patties.
2. Cook in a pan until patties are brown, then move patties into a dish and put in oven on low heat.
3. Mix the flour, salt and pepper into leftover grease from patties until it forms into a gravy texture. 
4. Take patty dish out of the oven and pour the gravy over the top of the patties. 

Source — My Family
Prepared by Cam Ayers
Louisiana Anthology
September 29th, 2022

Fine Rolls

Ingredients

• Half a cup of butter
• Half a pint of milk
• Two spoonfuls of small beer yeast or one cup of homemade yeast
• Salt
• Two pounds of flour

Directions

1. Warm the half cup of butter into the half pint of milk.
2. Add in two spoonfuls of small beer yeast or a cup of homemade yeast and some salt.
3. Pour the mixture onto two pounds of flour.
4. Let it rise for an hour.
5. Knead the mixture and make it into either loaves or rolls.

Source — La Cuisine Creole
Prepared by Cam Ayers
Louisiana Anthology
September 29, 2022

Gateau Praline ou ile Flottante (Praline or Floating Island Cake)

 

Original French Recipe

Pulvérisez un quart de livre de pralines grises. Battez en neige 4 blancs d’œufs, ajoutez les pralines en poudre, sucre a volonte faites ce mélange vivement et sans battre de nouveau, mettez dans un moule, que vous avez enduit de caramel, mettez au bain-marie et au four pas trop chaud, laissez 20 minutes, faites refroidir et démoulez au moment de servir, garnissez avec une creme a la vanille.

Ingredients

• One pound of gray pralines
• Four egg whites
• Sugar
• Caramel
• Vanilla cream

Directions

Beginning Preparations

1. Spray a pound of gray pralines with water.
2. Beat four egg whites until stiff.
3. Add the pralines to the egg whites.
4. Add sugar as desired, and mix vigorously.

Caramel

1. Add cold water to sugar in a saucepan.
2. Boil to a light golden color.
3. Coat a mold with the caramel.

Finishing Preparations

1. Add the pralines, sugar, and egg whites to the mold coated with caramel.
2. Place the mold within a larger container holding hot water (this is a bain-marie).
3. Place the bain-marie into the oven on a low heat for 20 minutes.
4. Cool for at least 5 minutes, and release the cake from the mold.
5. Garnish with vanilla cream.

— Leonie Penin.

Source — Cooking in Old Créole Days
Prepared by Jon-Mikah Hart
Louisiana Anthology
Sept 30, 2022