Tuna Salad

Ingredients

• Six Eggs. 
• Mayonnaise. (5 tbsps)
• Mustard. (3 tbsps)
• Tuna. (3 12 oz. cans)
• Sweet Relish. (3 tsps)

Prepare

• Boil the eggs for 15 minutes; cool in cold water; peel.
• Use can opener to open cans of tuna; drained water.
• Grab a big bowl and spoon to add all the ingredients.

Directions

• Dice Eggs into small pieces.
• Add tuna to the bowl; then the eggs.
• Add the mayonnaise, mustard, and relish into the bowl. 
• Stir all the ingredients together 
• Add sugar, salt, or pepper for taste. *optional

Source-Serenity Dean 

Prepared by Serenity Dean

Louisiana Anthology

May 18th, 2023

Kimchi Fried Rice

Ingredients

• 1 cup of rice'
• 1/2 lb kimchi 
• 1 tablespoon minced garlic
• 2 tablespoons oyster sauce
• mixed veggies (frozen) 
• protein of your choice (shrimp)
• 1 teaspoon creole seasoning 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon onion powder 
• 1/2 teaspoon salt 
• 1/2 teaspoon pepper
• white onion 
• soy sauce
• green onions

Directions

1. dice 1/2 medium white onion 
2. in 1 bowl mix minced garlic, protein of your choice, garlic powder, onion powder, salt, pepper, and creole seasonings.
3. let sit for 15-20 minutes
4. chop 1/2 cup of kimchi and set to the side with a little of the juice
5. turn to medium high heat and oil pan with sesame oil 
6. add 1/2 chopped onion and stir fry until translucent
7. once translucent add in minced garlic and frozen vegetables
8. stir fry for 5-10 minutes
9. add in 1 day old rice and 1 teaspoon of soy sauce 
10. stir well and add in chopped kimchi and pour the juice over as well
11. in another pan cook your protein
12. pan sear protein in a pan for 5-10 minutes depending on the type
13. mix cooked protein in the wok with fried rice
14. turn off the heat
15. serve with a fried egg and green onions

Source — Heaven Griffith
Prepared by Heaven Griffith
Louisiana Anthology
May 16,

2023

Butter Chicken

 Ingredients

Marinade

• 1 Tbs Lemon Juice
• 1/2 Tsp paprika 
• 1/2 Tsp salt
• 1 Tsp Garam Masala
• 1/8 Tsp Tumeric
• 1/2 Tsp cumin
• 1 Tsp coriander 
• 1 Tbs oil
• 3/4 Tbs ginger garlic paste
• 1/3 cup of yogurt

Sauce

• 2 Tbs Butter
• 1 stick cinnamon 
• 4 cloves
• 3/4 Tbs ginger garlic paste
• 1-2 green chiles
• 2 Tsp chili powder
• 2 Tsp garam masala
• 1/2 Tsp cumin 
• 1 Tsp coriander 
• 3 cups tomato paste
• 22 cashews

Meat

• 1 lb boneless skinless chicken breast

Instructions

Marinade:

1. Pat away any moisture from the chicken.
2. Add red chili powder, salt, and lemon juice in a bowl with the chicken.
3. Cover chicken and allow to rest for 20 minutes.
4. Add ginger garlic paste, garam masala, cumin, coriander, turmeric, and yogurt into a bowl and mix.
5. Marinate for 12 hours or overnight (maximum of 48 hours).

Sauce:

1. Add 600 grams of diced tomatoes (3 cups puree) to a blender.
2. Add cashews to blender in separate bowl with water to make cashew cream. Add small amounts of water at a time to be safe. Leave on the side for later.
3. Heat butter in a pan with cinnamon, cloves, and cardamom.
4. When it begins to sizzle, add the ginger garlic paste.
5. Fry on medium heat for 2 minutes. 
6. Add the tomato puree into the pan from the blender.
7. Mix well, and bring to a boil. Cook for 15 minutes.
8. Add in the cashew cream and mix well.
9. Cover and simmer for 10 minutes.

Chicken:

1. Add chicken to a buttered pan and fry on medium heat for 2 min. Flip and fry the other side. Repeat until chicken is done. 
2. Add chicken to sauce and continue to simmer on medium heat for 5-10 minutes.
3. Add water if sauce is too thick.
4. Turn off stove and continue to stir.
5. Stir in heavy cream.
6. Stir in salt and sugar. 

Rice:

Prepare the Basmati rice according to the package instructions.

Serve and Enjoy!

Roll Jelly Cake

 

Ingredients:

• 3 eggs 
• 1 cup of sugar
• 1 cup of flour
• 1 pack of yeast powder
• Jelly of your liking
• Powdered sugar

Instructions:

1. Add 3 eggs into a bowl and beat well.
2. Add 1 cup of sugar and mix in. 
3. Add 1 cup of flour and fold in. 
4. Add 1 pack of Yeast powder and mix well.
5. Pour batter into a shallow square dish.
6. Bake in oven at 375 degrees for 10-15 minutes or until done.
7. Place cake on parchment paper after removing it from the square dish.
8. Spread jelly onto hot cake.
9. Immediately roll while still hot.
10. Place into fridge to cool 
11. When cool remove cake and peel off parchment paper.
12. Dust with powdered sugar. 
13. Serve in Slices. Enjoy!

Tavern Biscuits

 Hearty Tavern Biscuits. Below you will find a recipe that makes 146 biscuits. Enjoy!

Ingredients:

• 3lbs of Flour
• 1/2 lb of brown sugar
• 4 glasses* of wine (20 oz)
• 8 glasses* of sweet cream (40 oz)
• 1 lb of butter
• 2oz of allspice*
• 1/2 oz of mace*
• 1/2 oz of cinnamon

* 1 glass= 5oz

* Allspice is a spice made from dried berries of a plant known as the Pimenta Diolea.

* Mace is a aromatic spice that grown on the tropical nutmeg tree. Sister spice of nutmeg.

Instructions:

1. Mix together all of the dry ingredients in a large mixing bowl: flour, brown sugar, allspice, cinnamon, mace.
2. Next, add wet ingredients: (wine, sweet cream, butter).
3. Mix together until a firm dough is formed.
4. Cut out around 146 biscuits. This depends on how large you want your biscuits to be.
5. Bake biscuits on a tin sheet at 375 degrees for 11-15 minutes or until golden brown.

Hominy Cakes

 Hominy Cakes are a savory treat made from the heart! Read below for ingredients and instructions.

Ingredients:

• Hominy*
• Salt
• Butter
• Cream
• 1-2 Eggs
• Flour

*Hominy is made from dried maize kernels that are treated with an alkali process called nixtamalization. 

Steps:

1. Take your hominy and add it to a bowl and season it with salt to taste.
2. Next, mix the salted hominy with 1-2 eggs.
3. Now, add butter, preferably melted.
4. Finally, add cream and flour until it reaches a dough like consistency.
5. Shape hominy dough into balls, and then flatten into small patties.
6. Fry the patties on a griddle and serve them hot.
7. Enjoy!

Grated Beef

Ingredients

• Lump of Smoked beef
• Bread
• Butter

Directions

1. Cut a lump of smoked beef
2. Put in oven until and dry it out until perfectly hard
3. Grate to fine powder
4. Serve with this slices of bread-and-butter

Source — Creole Cookery Book
Prepared by Luke Frederick
Louisiana Anthology
May 3, 2023

Lemon Ice Cream

Ingredients

• 1 quart of milk
  
• 2 lemons
• Tumbler of sugar

Directions

1. Bring the quart of milk to a boil then put in the fridge.
2. Squeeze the juice form the lemons into the sugar and mix.
3. When the cream is cold stir well into the sugar and freeze immediately.
4. Once frozen it is ready to serve. 

Source — Creole Cookery Book
Prepared by Camden Bigler
Louisiana Anthology
May 1, 2023

Orange Pudding

Ingredients

• 1 large smooth orange of a deep color
  
• 1 lime
• 1/4 lb of powdered sugar
• 1/4 lb of fresh butter
• 8 eggs
• 1/2 glass of mixed wine and brandy
• 1 tea spoon of rosewater
• 5 ounces of flour

Directions

1. Make a paste by mixing 5 ounces of flour with 1/4 lb of fresh butter and lay the paste in a buttered dish. 
2. Mix the rest of the ingredients except the powdered sugar and pour over the paste.
3. Bake 30 minuets in a moderate oven. 
4. When done cooking sprinkle powered sugar over the top and ready to serve.

Source — Creole Cookery Book
Prepared by Camden Bigler
Louisiana Anthology
May 1, 2023

Taco Soup

Ingredients

• 2 lbs ground beef
  
• 2 cans of corn
• 2 cans of black beans
• 1 can of tomato sauce
• 2 cans of diced tomatos 
• 1 package of taco seasoning
• 1 container of pico de Gallo
• 1 cup of water

Directions

1. Brown the 2 lbs of ground beef and season with the taco seasoning.
2. Add in all the other ingredients to a large pot adding the 1 cup of water last.
3. Stir thoroughly until all ingredients are evenly mixed together.
4. Cook on stovetop on high for 3 hours stirring every 15 minutes.
5. When done cooking let cool 30 minutes and serve with shredded cheese on top. (Optional)

Source — Creole Cookery Book
Prepared by Camden Bigler
Louisiana Anthology
May 1, 2023

Egg Toast

Ingredients

• 
  1 glass of thick cream
• 1 cup of white sugar
  
• 3 macaroons
• A few almonds
• 1 lemon 
• 8 eggs
• Bread 
• Butter

Directions

1. First crush up the macaroons and almonds.
2. Then mix together with the glass of cream, cup of sugar, and grated lemon and boil.
3. Next add the yokes of 8 of the eggs and the whites of 3 eggs and mix.
4. When done serve on very thing slices of fried bread and sprinkle sugar on top.
5. Best served with tea.

Source — Creole Cookery Book
Prepared by Camden Bigler
Louisiana Anthology
May 1, 2023

Stuffed Crabs

Ingredients

• 2 dozen crabs
• 2 hard-boiled egg yolks
• Thyme
• Parsley
• Onion
• Butter
• Black pepper
• Cayenne
• Bread crumbs

Directions

1. Boil crabs
2. Take the meat out of the crabs
3. Combine meat, yolks, thyme, parsley, onion, butter, pepper, and cayenne
4. Stuff crabs 
5. Sprinkle with bread crumbs and butter
6. Bake until brown

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Soft Cookies

Ingredients

• One heaping cup of butter
• 1 and 1/2 cups of sugar
• 3 eggs
• 3 tablespoons sour milk
• 1 teaspoon of soda 
• Flour
• Nutmeg

Directions

1. Combine butter, sugar, eggs, sour milk, and soda
2. Place a small amount of flour on a table 
3. Roll out cookies 
4. Sprinkle with sugar and nutmeg
5. Pass over with the roller again
6. Bake until light brown

Source — New Orleans Cook Book
Prepared by J. W. Wilkinson
Louisiana Anthology
July 16, 2019

Milk Soup

Ingredients

• 4 cups of milk
• 2 cups of water
• A small piece of Cinnamon
• A piece of lemon peel
• Teaspoon of butter
• Salt
• Sago

Directions

1. Boil together milk, water, cinnamon, lemon peel, and a teaspoon of butter
2. Add salt and sago after a boil
3. Boil until clear

Source — New Orleans Cook Book
Prepared by J. W. Wilkinson
Louisiana Anthology
July 16, 2019

Fried Oysters

Ingredients

• 100 oysters
• 4 egg yolks
• Bread Crumbs or powdered biscuits (cornmeal could be used as a substitute)
• Salt
• Pepper
• Mace
• Butter

Directions

1. Dry the Oysters
2. Beat 4 egg yolks lighly
3. Add bread crumbs, salt, pepper, and mace to a bowl and stir. 
4. Boil butter
5. Drip oysters in wet mixture and then dry mixture 
6. Drop oysters in Butter and fry until they become light brown

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Homemade Spicy Mustard

Ingredients

• 1/2 cup yellow mustard seeds
• 1/2 cup brown mustard seeds
• 1 cup apple cider vinegar
• 1/2 cup water
• 1 1/2 tablespoons honey
• 1 teaspoon salt
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to desired spiciness)

Directions

1. In a medium-sized, non-reactive bowl, combine the yellow and brown mustard seeds with the apple cider vinegar and water. Make sure the seeds are fully submerged in the liquid. Cover the bowl with plastic wrap or a lid and let it sit at room temperature for 24-48 hours. The mustard seeds will absorb the liquid and become plump.
2. After the seeds have soaked, pour the mixture into a blender or food processor. Add the honey, salt, ground turmeric, paprika, and cayenne pepper.
3. Blend or process the mixture until it reaches your desired consistency. For a smoother mustard, blend for longer, and for a grainier mustard, blend for a shorter time.
4. Taste the mustard and adjust the seasonings to your preference, adding more honey for sweetness or more cayenne pepper for spiciness.
5. Transfer the spicy mustard to a clean glass jar with a tight-fitting lid. Store the mustard in the refrigerator for at least 24 hours before using to allow the flavors to meld.
6. The homemade spicy mustard can be stored in the refrigerator for up to 3 months.

Source- Personal
Prepared by Iftesam Nabi
Louisiana Anthology
May 2nd, 2023

Pot Roasted Teal

Ingredients

• 3 Teal (Cleaned and Plucked)
• 
  Holy Trinity (1 bell pepper, 1 onion, garlic)
• 1 Apple
• 1 liter of beef broth 

Directions

1. Coat the bottom area of the pot with oil and when heated up brown the teal
2. Once teal are browned, take them out of pot and put the holy trinity with half a diced apple
3. Cook until the holy trinity is soft and "sweated" down
4. With the other half of the apple, cut into three pieces and place inside the teal
5. Place teal back into the pot
6. Put beef broth until teal are mostly covered
7. Reduce heat to a simmer and let it cook (the longer you let it cook the better it will be)

Source — Creole Cookery Book
Prepared by Luke Frederick
Louisiana Anthology
May 3, 2023

TROUT A LA VENITIENTE

Ingredients

• 1 Trout
• Stick of Butter
• Parsley
• 1 Lemon
• Thyme
• Basil
  
• Chives
• Bread Crumbs

Directions

1. Clean trout and then make slashes in the back 
2. Insert butter rolled in parsley, lemon, thyme, basil, and chives. Mince these items very fine
3. Let it sit for half and hour
4. Cover fish with bread crumbs 
5. Boil over fire

Source — Creole Cookery Book
Prepared by Luke Frederick
Louisiana Anthology
5/3/2023

Oyster Soup, Delicate

 

Ingredients

• 1 Quart of Oysters
• 1 Pint of Milk
• Salt
• Pepper
• Butter
  

Directions

1. Remove oysters from their liquor
2. Every quart of liquor add a pint of milk
3. Season with salt, pepper, butter, and breadcrumbs
4. Bring the above liquids to a boil
5. Once a boil is reached, put in oysters and boil a few minutes

Source — Creole Cookery Book
Prepared by Luke Frederick
Louisiana Anthology
May 3, 2023

Cream Puffs

Ingredients

• 1 cup of water
• 1/2 cup of best butter
• 1 cup of sifted flour
• 3 eggs
• 1 muffin tin
• 1 and 1/2 cups of milk
• 2 egg yolks
• 4 tablespoons of powdered sugar
• 2 tablespoons of cornstarch
• flour
• little cold milk

Directions

1. Boil water
2. Add butter and then beat sifted flour
3. Stir until smooth and set aside to cool 
4. Stir one egg at a time 
5. Drop batter into muffin tin 
6. Bake for 1 hour until golden
7. Bring milk to a boil 
8. Beat egg yolks very light, with powdered sugar 
9. Pour boiling milk onto eggs
10. Stir constantly adding 2 tablespoons of cornstarch and flour
11. Add cold milk
12. Place back on burner and stir till thickened
13. Place cream in puff

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Salted Duck (Italian Monastery)

Ingredients

• 2 whole ducks
• Cold water for washing
• Soda water for washing
• Salt for curing
• 1/4 cup white vinegar for rinsing
• 2 tablespoons whole cloves
• 2 tablespoons celery seeds
• 2 tablespoons mixed sweet herbs (such as thyme, rosemary, and parsley)
• 8-10 fresh laurel leaves
• 1/2 teaspoon saltpeter (potassium nitrate)
• Brine solution (water and salt mixture)
• Olive oil, for sealing

Directions

1. As soon as possible after killing the ducks, remove the innards and thoroughly wash the insides through four waters: three times with soda water and once with fresh cold water.
2. Pluck, singe, and hang the ducks for two days to age the meat.
3. Neatly cut off the legs, wings, breast, and fleshy part of the stomach. Thoroughly cover the pieces with salt and place them in an earthenware vessel, ensuring that the air is excluded by a thick layer of salt. Let them cure for 15 days.
4. After 15 days, rinse the duck pieces in cold water, then in vinegar.
5. Stick the duck pieces thickly with whole cloves. Sprinkle them with celery seeds, mixed sweet herbs, and laurel leaves. Lightly sprinkle saltpeter over the pieces to give the flesh a bright red color.
6. Place the duck pieces in jars and cover them with brine.
7. Pour olive oil over the brine until it forms a layer about an inch deep, sealing the duck pieces.
8. Store the jars in a cool, dark place. The salted duck will be ready to enjoy after a few weeks, and it can be stored for several months.

Source - The Unrivalled Cook-Book
Prepared by Iftesam Nabi
Louisiana Anthology
May 2nd, 2023

Curried Pickled Eggs

Ingredients

• 12 large eggs
  
  
  
• 4 cups white vinegar
• 1 tablespoon salt
• 1 tablespoon whole peppercorns
• 1 tablespoon whole allspice
• 1 teaspoon ground mace
• 1 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1 tablespoon mustard seeds
• 4 cloves garlic, minced
• 1 tablespoon curry powder

Directions

1. Place the eggs in a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 12 minutes.
2. Drain the eggs and immediately transfer them to a bowl of ice water. Let them cool for 10 minutes, then peel the shells.
3. Place the peeled eggs in a large-mouthed jar.
4. In a medium saucepan, combine the vinegar, salt, peppercorns, allspice, mace, ginger, cayenne, mustard seeds, garlic, and curry powder. Bring the mixture to a boil.
5. Pour the boiling vinegar mixture over the eggs in the jar, ensuring they are fully submerged.
6. Allow the mixture to cool to room temperature, then seal the jar tightly.
7. Store the jar in a cool, dark place for one month to allow the eggs to pickle and absorb the flavors.
8. After a month, the curried pickled eggs will be ready to enjoy. Keep the jar refrigerated after opening.

Source - The Unrivalled Cook-Book
Prepared by Iftesam Nabi
Louisiana Anthology
May 2nd, 2023

Corn Battered Bread

Ingredients

• Cornmeal.
• Eggs.
• Flour.
• Salt.
• Butter.
• Baking Soda or Yeast Powder. *optional

Prepare

• Preheat oven to 350 degrees.
• Take six spoonfuls of flour, and six of corn meal; add a little salt, sift them together.
• Make a batter with four eggs, and a cup of milk.
• If yeast powder is used, sift it in the flour.*optional
• If baking soda is used, put it in the milk.*optional

Direction

• Stir in the flour and meal into the milk and eggs to make it a soft batter.
• Some use yeast powder or soda with this batter, but that is a matter of taste.
• Bake in small tins for breakfast for 20 minutes.*optional
• Allow bread to cool before cutting.

Source-La Cuisine Creole 

Prepared by Serenity Dean

Louisiana Anthology

May 18th, 2023

To Broil A Chicken

Ingredients

• Chicken (Breast).
• Salt.*optional
• Pepper.*optional

Prepare

• Clean Chicken; pat dry.
• Split it down the back with a knife.
• Break the breast-bone with a paper towel. 

Directions 

• Spread it out flat and lay it on the gridiron over clear coals.
• Put the inside of the chicken to the fire first.
• Put a tin cover over it.
• Let it broil quickly until nearly done, then turn it and finish without the cover. 
• When nicely browned take it on a dish, season it with salt and pepper, and butter it freely.
• Turn it once or twice in the butter and serve it hot.

Source-La Cuisine Creole 

Prepared by Serenity Dean

Louisiana Anthology

May 18th, 2023

Mutton Leg of Stuffed Roast

Ingredients

• 1 leg of lamb, with skin intact
• 1/2 cup celery, half-cooked in bouillon
• 1/2 cup sliced pickles
• 1/4 cup tender tarragon bunches, blanched
• 1/4 cup strips of fat pork
• Salt and pepper, to taste
• 1/4 cup chopped anchovies

Directions

1. Carefully lift the dry skin covering the leg of lamb without completely removing it.
2. Combine the half-cooked celery, sliced pickles, blanched tarragon bunches, and strips of fat pork in a bowl. Season with salt and pepper, then mix in the chopped anchovies.
3. Stuff the leg of lamb with the prepared mixture, making sure to spread it evenly.
4. Pull the skin back over the stuffing and secure it with thread.
5. Preheat the oven to 350°F (180°C).
6. Place the stuffed leg of lamb on a roasting rack in a roasting pan and roast for 1 hour and 45 minutes to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
7. Remove the leg of lamb from the oven, let it rest for 15 minutes, then carefully remove the thread, and slice the meat. Serve in its own juices.

Source - The Unrivalled Cook-Book
Prepared by Iftesam Nabi
Louisiana Anthology
May 2nd, 2023

To Cook Turnips

Ingredients

• Fresh Turnips (1lb).
  
• Salt *optional.
• Black Pepper. *optional
• Butter.
  
• Meat (bacon or sausage).*optional
• Potatoes.*optional

Prepare

• Wash turnips thoroughly.
• Peel turnips.
• Boil water of turnips. 
• Dice meat and potatoes into smaller portions.*optional

 Directions

• Boil or steam them for 1 hour.
• Add meat and potatoes after greens cook down.*optional
• Mash then once they are quite tender.
• Season with pepper, salt and butter.

Source-La Cuisine Creole 

Prepared by Serenity Dean

Louisiana Anthology

May 18th, 2023

Tea Cakes

Ingredients

• three pints of flour
• three eggs
• one pint of sugar
• milk, butter, baking soda

Directions

1. Preheat oven to 375
2. mix all ingredients except eggs in large bowl and let sit for 5 minutes
3. Add one egg at a time and mix thouroghly after each egg.
4. add a tablespoon of mixture every 2 inches and bake until edges are golden brown. 7-8 minutes.

Source — Creole Cookery Book
Prepared by Arlenzia Cummings
Louisiana Anthology
April 26th, 2023

Beefsteak, Stewed

Ingredients

• onions, turnips, and carrots
• beef steak
• Beef broth

Directions

1. Peel and chop the onions, carrots and turnips.
2. Cut the meat as desired
3. Fry the tender steak lightly, with onions, turnips, and carrots; then stew slowly, as for rump of beef.

Source — The Unrivalled Cook Book
Prepared by Arlenzia Cummings
Louisiana Anthology
April 26th, 2023

Stewed Catfish

Ingredients

• Catfish
• Chopped shallops
• Chopped parsley
• A pinch of pepper, a tablespoon of brown flower mix
• A tablespoon of butter

Directions

1. Skin, clean, remove the heads, salt, and set aside, as for frying.
2. After two hours arrange them in a saucepan, cover with cold water, and stew gently for half an hour or longer, according to their size.
3. Put into the saucepan a chopped shallot, a bunch of chopped parsley, a little pepper, a tablespoonful of browned flour mixed to a paste with cold water, and a heaping tablespoonful of butter.
4. Boil up once, take out the fish carefully, and lay in a deep dish. Boil up again, pour over the fish, and serve.

Source — The Unrivalled Cook-Book
Prepared by Arlenzia Cummings
Louisiana Anthology
April 26th, 2023

Fried Catfish

Ingredients

• Catfish Fillets
  
  
  
• eggs
• Salt
• bread or cracker crumbs

Directions

1. Skin, clean, remove the heads, sprinkle with salt, and lay aside for an hour and a half.
2. Then dip in beaten eggs, roll in bread or cracker crumbs, and fry quickly in hot lard or drippings.

Source — The Unrivalled Cook-Book
Prepared by Arlenzia Cummings
Louisiana Anthology
April 26th, 2023

Praline Pecan

 Ingredients

• 1 cup of Pecan nuts
• two Cup fulls of Brown Sugar
• Half a cup of water
• It can also be substituted for Penuts

Directions

1. Carefully peel the pecans.
2. Put the water and brown sugar on a simmer until it starts to candy.
3. Put in the nuts and stir making sure not to burn.
4. Put on a cool plate and serve or put spoonfuls in boxes or pats on a dish.

Source — Cooking in Old Créole Days
Prepared by Jonathan Durel
Louisiana Anthology
April 19th, 2023

Corn Pudding

 Ingredients

• 5 ears of corn
• Spoonful of sugar
• Pinch of salt
• Large spooful of cream
• Four eggs

Directions

1. Boil 5 ears of corn and grate put them in a bowl.
2. Add a spoonful of sugar, a pinch of salt, a large spoonful of cream, and 4 egg yolks.
3. Beat 4 egg whites until stiff, mix everything well together.
4. Pour into a buttered dish, put in the oven for half an hour, hot enough to make bellows.

Source — Cooking in Old Créole Days
Prepared by Jonathan Durel
Louisiana Anthology
April 19th, 2023

Cherry Flan

 Ingredients

• 
  Shortcrust pastry,
• Powdered sugar
• Cherries
• Cherry jam

Directions

1. Fill the flan mold with shortcrust pastry, rolled out to half a centimeter.
2. Prinkle with a good layer of powdered sugar.
3. Remove the pits from your cherries, and arrange them on the flan.
4. Put in the oven for half an hour, let cool, and put a light layer of cherry jam on the cherries.

Source — Cooking in Old Creole Days
Prepared by Jonathan Durel
Louisiana Anthology
April 19th, 2023