BBQ Shrimp

Ingredients

• Five pounds shrimp
• Large bottle of wishbone Italian dressing
• One pound butter
• One half cup lemon juice
• Worcestershire
• Tabasco
• Garlic Salt

Directions

1. Place unpeeled shrimp in a large baking pan.
2. Pour wishbone dressing and lemon juice over shrimp.
3. Cut sticks of butter into small pieces scattering over shrimp.
4. Sprinkle mixture with seasonings.
5. When melted, this liquid should just about cover the shrimp.
6. Bake at 300 for about an hour. 

Prepared by Clayton Head
Louisiana Anthology
December 9,2021

Milk Soup

 

Ingredients

• Four cups of milk
• Two cups of water
• Small piece of cinnamon
• Lemon peel
• Table spoon of sago and sugar
• Teaspoonful of butter

Directions

1. Add to 4 cups of milk, 2 cups of water, a small piece of cinnamon, a piece of lemon peeling, a teaspoonful of butter.
2. When boiling add a little salt and a tablespoonful of sago, boil until clear.

Source — New Orleans Cookbook
Prepared by Hunter Clayton
Louisiana Anthology
April 16, 2024

Thin Rich Cookies

 

Ingredients

• One cup butter
• One cup sugar
• 3 eggs
• enough flower to mix and roll thin

Directions

1. 1 cup butter, 1 cup sugar, 3 eggs, all beaten together to a cream.
2. Use just enough flour to mix and roll thin.

Source — New Orleans Cookbook
Prepared by Hunter Clayton
Louisiana Anthology
April 16, 2024

Lasagna

 

Ingredients

• one lb. ground beef
• 16oz traditional spaghetti sauce
• 8oz ricotta cheese
• Parmesan cheese
• Mozzarella cheese
• one egg
• Pack of lasagna noodles

Directions

1. Brown your hamburger meat and drain then add spaghetti sauce.
2. Put 1/2c of meat sauce into bottom of 9x13 pan and shake around so bottom is covered.
3. In a bowl combine 8oz ricotta cheese, 1 1/2c parmesan, one egg, 1 1/2c mozzarella. Mix
4. Cover bottom of pan in lasagna noodles
5. Put 1/3 of cheese mixture on top of noodles and spread.
6. Put one cup (or a little more) of meat sauce over cheese.
7. Repeat two more times. 
8. Sprinkle 1/2c parmesan and 1/2c mozzarella over top layer 
9. Cover with sprayed foil and bake at 350 for 45 minutes.
10. Remove foil and bake 15 more minutes.
11. Enjoy!

Source — My Mom
Prepared by Cayden Scott
Louisiana Anthology
April 15, 2024

Catahoula Rabbit Stew

 

Ingredients

• Good healthy rabbit
• Half pound of ham
• Two onions
• Garlic
• Salt
• Pepper
• glassful of good bouillon
• Sliced Mushrooms
• Glass of white wine

Directions

1. Skin, clean, and cut up your rabbit
2. chop up half a pound of ham; put it in a frying-pan with two sliced onions
3.  Add your rabbit and half a clove of garlic, mashed, salt and pepper
4. cook twenty minutes over a quick fire
5. add a glassful of good bouillon, some sliced mushrooms, a glassful of white wine
6. Serve and enjoy!

Source — The Unrivalled Cook-Book 
Prepared by Cayden Scott
Louisiana Anthology
April 15, 2024

Ragout of Squirrels

Ingredients

• One large Onion
• A Tablespoon of Butter
• Squirrells (enough to fill you up)
• Two Tablespoons of Browned flour
• Quarter of a pound of bacon
• Glass of wine
• Half a lemon
• Five tablespoons of broth

Directions

1. Slice a tolerably large onion and fry brown in a tablespoonful of butter.
2. Next stir into the frying-pan five tablespoonfuls of boiling broth and thicken with two tablespoonfuls of browned flour.
3. Then put the squirrels into a saucepan with a quarter of a pound of bacon cut into strips.
4. After that, add the onions and their gravy
5.  Then season to taste, and put in a cupful of tepid water
6. Cover and stew for forty minutes or until tender,
7. Finally, pour in a glassful of wine and the juice of half a lemon, shake well, and turn into a deep covered dish.
8. Serve and enjoy.                                                                                                                                                                                                                                Source —The Unrivalled Cook-Book 

Prepared by Cayden Scott
Louisiana Anthology
April 15, 2024

Boiled Shrimps à la Créole

 Boiled Shrimps à la Créole

Ingredients

• However much big shrimp you like
• Ripe red pepper
• Salt
• Parsley

Directions

1. Wash the shrimps carefully,
2. Boil them in salt and water
3.  While at boil add several pods of ripe red pepper 
4.  Heap the shrimps in the dish then surround by crimped parsley and serve                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   Source — The Unrivalled Cook-Book                                                                                                        Prepared by Cayden Scott

Louisiana Anthology
April 15, 2024

Garlic Bread Pizza

Ingredients

• 
  One box of garlic bread (or homemade if you would like!)
• Pizza sauce
• Shredded mozzarella cheese
• Pepperonis

Directions

1. Preheat the oven to 425 degrees.
2. Paper a pan and place the garlic bread on it.
3. Coat each garlic bread with a nice layer of pizza sauce.
4. Place pepperonis on the garlic bread to your liking (or other toppings if you'd like).
5. Put a nice layer of cheese on top of the bread, until you can hardly see the pepperonis.
6. Put the pan in the oven and bake for about 10 minutes, then take it out.
7. Let cool for a minute or two then serve!
   

Prepared by Ian Dryg
Louisiana Anthology
April 9, 2024

Dried-Pea Soup

Ingredients

• One gallon of water
• One quart of split peas
• One pound of salt pork
• One half pound lean beef
• One head of celery
• One tablespoon of sugar
• Salt
• Pepper
• Powdered parsley
• Fried bread

Directions

1. Soak the peas overnight.
2. Cut the salt pork into dice.
3. Boil all ingredients together slowly until the liquid does not exceed two quarts.
4. Pour into a colander and press through it with a silver spoon.
5. Return to the pot and add sugar.
6. Add salt and pepper to taste; and add a little powdered parsley.
7. Serve with dice of fried bread.

Source — The Unrivalled Cook-Book
Prepared by Ian Dryg
Louisiana Anthology
April 9, 2024

Corn Soup

Ingredients

• One large chicken
• Twelve ears of green corn, young and tender
• One gallon of water
• Salt
• Pepper
• Corn flour

Directions

1. Boil the chicken to rags (very tender).
2. Cut the corn from the cob and put into the pot.
3. Stew and hour longer, still gently.
4. Remove the chicken and season with salt and pepper.
5. Thicken with corn flour, and serve at once.

Source — The Unrivalled Cook-Book
Prepared by Ian Dryg
Louisiana Anthology
April 9, 2024

Light Biscuit

Ingredients

• One quart of well sifted wheat flour
• One teaspoon of salt
• One teacupful of yeast
• One tablespoon of sugar
• One egg
• A piece of lard the size of a walnut

Directions

1. Dissolve the sugar into the yeast.
2. Sprinkle the salt into the flour.
3. Add the lard, egg, and yeast, with enough warm water to make a soft dough.
4. Put into a pan, cover, and set to rise in a warm place.
5. Add a little more flour once it's well risen.
6. Make them into small rolls and bake.

Source — The Unrivalled Cook-Book
Prepared by Ian Dryg
Louisiana Anthology
April 9, 2024

Corn Batter Bread

Ingredients

• Six spoonfuls of flour
• Six spoonfuls of corn meal
• One cup of milk
• Four eggs
• Yeast powder or soda
• Salt

Directions

1. Sift the flour and corn meal, adding a little salt.
2. Add yeast powder or soda (your preference). If yeast powder, sift it in the flour; if soda, put it in the milk.
3. Make a batter with the eggs and milk.
4. Stir in the flour and meal, making it a soft batter.
5. Bake in small tins for breakfast.

Source — La Cuisine Creole
Prepared by Ian Dryg
Louisiana Anthology
April 9, 2024

French Cake

Ingredients

• Twelve eggs
• One pound of loaf sugar
• One grated lemon peel
• One half pound of sifted flour
• One half pound of sifted, dried-ground rice
• Four ounces of sweet almonds
• One ounce of bitter almonds
• One tablespoon of orange flower water

Directions

1. Beat the yolks and whites of the eggs separately.
2. Pound and sift the loaf sugar.
3. Pound the almonds in a mortar with the orange flower water.
4. Mix all ingredients gradually and beat well.
5. Paper the pan and bake for one hour.

Source — Creole Cookery Book
Prepared by Ian Dryg
Louisiana Anthology
April 9, 2024

Tomato Egg Salad

 Ingredients

• Lettuce leaves
• Tomatoes sliced
• Hard boiled eggs sliced
• Celery chopped
• Salt, pepper, and mayonnaise dressing to taste

Directions

1. Place lettuce on a salad plate.
2. Place sliced tomatoes on top of the lettuce.
3. Place sliced hard boiled eggs on top of the tomatoes.
4. Sprinkle celery, salt, and pepper on top.
5. Repeat steps 1 to 4 till dish is full.
6. Pour mayonnaise dressing to finish.

source — New Orleans Cook Book
prepared by Hojun Lee
Louisiana Anthology
April 3, 2024

Fish Salad

 Ingredients

• 1 medium red snapper
• Salad dish garnished with lettuce leaves
• 2 raw egg yolks
• 1 cooked egg yolk
• Mustard, cayenne pepper, and salt to taste
• 1 pt sweet oil
• 1 lemon juiced

Directions

1. Boil the red snapper.
2. Place snapper on salad dish garnished with lettuce leaves.
3. In a separate bowl stir raw and cooked egg yolks, mustard, cayenne pepper, salt, sweet oil, and lemon juice.

source — New Orleans Cook Book
prepared by Hojun Lee
Louisiana Anthology
April 3, 2024

Salad Dressing-Without Oil

 Ingredients

• 1 Egss
• 3 tbsp vinegar
• 1 tbsp butter
• 1 tsp mustard
• Pinch of salt and pepper

Directions

1. Put all ingredients into a pan.
2. Put pan over boiling water, stirring continuously till thick.

source — New Orleans Cook Book
prepared by Hojun Lee
Louisiana Anthology
April 3, 2024

Mock Chicken Salad

 Ingredients

• 3 lbs white veal
• 8 hard boiled eggs chopped
• 10 cucumber pickles chopped
• 3 heads celery chopped
• 1/2 small bottle sweet oil
• salt, pepper, and vinegar to taste

Directions

1. Boil white veal till tender.
2. Mix all ingredients.

source — New Orleans Cook Book
prepared by Hojun Lee
Louisiana Anthology
April 3, 2024

Mayonnaise Dressing

 Ingredients

• 2 Egg yolks
• 1/2 tsp mustard
• 1 1/2 tsp vinegar
• 1/2 tsp salt
• 1/2 cup olive oil
• Red pepper to taste
• Lemon juice to taste

Directions

1. Beat egg yolks and mustard for one minute.
2. Add oil a drop at a time continusally beating.
3. When like jelly, add lemon juice and a few drops of vinegar while beating.
4. Chill mixture if there is a tendency to curdle.
5. After all vinegar is used, add salt and pepper and whip for 5 more minutes.
6. Put in container and keep chill until served.

Source — New Orleans Cook Book
Prepared by Hojun Lee
Louisiana Anthology
April 3, 2024

Chicken MoMo

Muffins

Ingredients

• 2 pounds of sifted flour
• 2 eggs, well beaten
• 2 ounces of butter, melted in a pint of milk
• 4 or 5 spoonfuls of yeast

Directions

1. In a large mixing bowl, combine the sifted flour and beaten eggs.
2. In a separate saucepan, melt the butter in a pint of milk over low heat.
3. Pour the melted butter and milk mixture into the flour and egg mixture.
4. Add the yeast to the mixture and beat thoroughly until well combined.
5. Cover the bowl with a clean cloth and set it aside to rise for two or three hours in a warm place until the dough has doubled in size.
6. After the dough has risen, preheat a greased griddle over medium heat.
7. Using greased muffin rings, spoon the dough into the rings on the hot griddle.
8. Cook the muffins for about 5-7 minutes on each side or until golden brown and cooked through.
9. Remove the muffins from the griddle and let them cool slightly before serving.
10. Serve the English muffins warm with butter, jam, or any topping of your choice.

Source — The Unrivalled Cook-Book
Prepared by Sandip Thapa
Louisiana Anthology
April 4, 2024

Chicken Royal

Ingredients

• 4 whole chickens
• Kitchen twine or skewers
• Salt and pepper to taste
• Olive oil or butter for cooking
• 2 cups chicken broth
• 1 cup sliced mushrooms
• 1 cup sliced morels (optional)
• 1 cup sliced truffles (optional)
• 1 cup cooked cockscombs (optional)
• 8 store-bought petty-patties (small pastry shells)
• 4 cooked sweetbreads (optional)

Directions:

1. Preheat your oven to 375°F (190°C).
2. Prepare the chickens by removing any giblets and rinsing them under cold water. Pat dry with paper towels.
3. Season the chickens inside and out with salt and pepper.
4. If using, stuff the chickens with your favorite stuffing mixture or skip this step.
5. Tie the legs of each chicken together with kitchen twine or secure them with skewers to keep the filling in place.
6. Heat some olive oil or butter in a large skillet over medium heat.
7. Brown the chickens on all sides in the skillet until golden brown, about 5 minutes per side.
8. Transfer the browned chickens to a roasting pan.
9. Pour the chicken broth into the roasting pan around the chickens.
10. Cover the roasting pan with foil and place it in the preheated oven.
11. Roast the chickens for about 1 to 1 1/2 hours, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
12. While the chickens are roasting, prepare the mushroom ragout. In a separate skillet, sauté the mushrooms (and morels, truffles, and cockscombs if using) until tender.
13. Once the chickens are done, remove them from the oven and let them rest for a few minutes before serving.
14. To serve, place each chicken on a serving platter and spoon the mushroom ragout over the top.
15. Garnish with petty-patties and cooked sweetbreads if desired.
16. Serve hot and enjoy your easy stuffed chicken with mushroom ragout!

Source — Creole Cookery Book
Prepared by Sandip Thapa
Louisiana Anthology
April 4, 2024

Pancakes

Ingredients

• eggs
• flour
• milk
• salt

Directions

1. Beat the eggs well in a basin.
2. To every egg, add one dessertspoonful of flour, one teacupful of milk, and salt to taste.
3. Mix these ingredients to a fine batter, then let it stand for four hours in a cool place.
4. Heat a frying pan until very hot.
5. Put in a piece of butter the size of a walnut.
6. Pour in half a teacupful of the batter, and fry until golden brown.
7. Roll and serve the pancakes while hot with sugar and lemon.

Source — Creole Cookery Book
Prepared by Sandip Thapa
Louisiana Anthology
April 4, 2024

Sweet Rice Pudding

Ingredients

• 1 cup Basmati rice (works other rice too)
• 6 cups whole milk
• 1 cup sugar (adjust to taste)
• 1/4 cup chopped nuts (almonds, cashews, pistachios)
• 1/4 cup raisins
• 4-5 green cardamom pods, lightly crushed
• A pinch of saffron threads (optional)
• Ghee (clarified butter) for frying the nuts (optional)

Directions

1. Wash the Basmati rice with water until it's clean. Drain it.
2. In a big pot, heat the milk until it boils.
3. Add the washed rice to the boiling milk. Reduce the heat and let it cook for about 30-40 minutes, stirring occasionally.
4. If you like, you can fry the chopped nuts in ghee until they turn golden brown.
5. Once the rice is cooked and the mixture gets thicker, add the sugar and stir until it dissolves.
6. Add the chopped nuts, raisins, crushed cardamom pods, and saffron threads (if using). Let it cook for another 5-10 minutes.
7. Take the pot off the heat and let the kheer cool down a bit.
8. Serve the kheer warm or cold. You can sprinkle more nuts and saffron threads on top if you like.

Source — Creole Cookery Book
Prepared by Sandip Thapa
Louisiana Anthology
April 4, 2024

Waffles

Ingredients

• 2 tablespoonfuls of flour
• 2 tablespoonfuls of hominy
• 1 egg
• 1 teaspoonful of butter
• 1 teaspoonful of lard
• 1/2 pint of milk
• A pinch of salt

Directions

1. In a bowl, combine the flour, hominy, and a pinch of salt.
2. Add the egg to the mixture and blend well.
3. Melt the butter and lard, then stir them into the mixture.
4. Gradually pour in the milk, beating the mixture lightly to create a smooth batter.
5. Heat your waffle iron according to its instructions.
6. Pour the batter onto the hot waffle iron and cook until the waffles are golden brown and crisp.
7. Serve the waffles hot with your choice of toppings.

Source — Cooking in Old Créole Days
Prepared by Sarun Shrestha
Louisiana Anthology
April 3, 2024.

Pain Perdu

Ingredients

• 1 pint of fresh milk
• 1 cup of sugar
• 2 eggs, beaten
• Flavoring of choice (e.g., vanilla extract, cinnamon)
• 6 slices of bread
• Butter for frying

Directions

1. Sweeten the milk with sugar in a large bowl.
2. Stir the beaten eggs into the sweetened milk, then add your choice of flavoring.
3. Cut six slices from a loaf of bread and soak each slice in the milk and egg custard for a few minutes, ensuring each piece is well coated.
4. Heat butter in a frying pan until hot.
5. Fry each piece of soaked bread in the hot butter, turning once, until golden brown on both sides.
6. Pile the fried bread slices on a plate and serve hot.

Source — La Cuisine Creole.
Prepared by Sarun Shrestha
Louisiana Anthology
April 3, 2024.

Butter Chicken

Ingredients

• 500g chicken breast, cut into pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons turmeric powder
• 2 teaspoons garam masala
• 2 teaspoons cumin powder
• 1 tablespoon ginger garlic paste
• 3 tablespoons butter
• 1 large onion, finely chopped
• 1 can (14 oz) crushed tomatoes
• 1 tablespoon chili powder
• 1 cup heavy cream
• Salt to taste
• Fresh cilantro, chopped for garnish

Directions

1. Marinate the chicken pieces in yogurt, lemon juice, turmeric, garam masala, cumin, and ginger garlic paste for at least 1 hour or overnight in the refrigerator.
2. In a large pan, melt butter over medium heat, then add the chopped onions and sauté until they turn golden brown.
3. Add the marinated chicken to the pan and cook until the chicken is partially cooked.
4. Add crushed tomatoes and chili powder, then simmer the mixture until the chicken is fully cooked and tender.
5. Stir in the heavy cream and simmer for another 5-10 minutes or until the sauce thickens. Season with salt to taste.
6. Garnish with chopped fresh cilantro before serving.

Prepared by Sarun Shrestha
Louisiana Anthology
April 3, 2024.

White Soup of Jerusalem

Ingredients

• Stock of veal
• Three pounds of boiled artichokes
• Salt
• A soupçon of cayenne pepper
• Good, thick cream

Directions

1. Pulp the boiled artichokes through a sieve.
2. Season the veal stock with salt and cayenne pepper.
3. Add the pulped artichokes to the seasoned stock.
4. Before serving, stir in some good, thick cream to the mixture. Ensure it is well integrated without allowing the soup to boil.
5. Take care to maintain the soup's warmth without letting the cream chill it.

Source — The Unrivalled Cook-Book
Prepared by Sarun Shrestha
Louisiana Anthology
April 3, 2024.

Ratatouille (from the movie, Ratatouille)

Ingredients

• 1 6-oz can of tomato paste.
• 1 onion.
• 1 zucchini.
• 1 eggplant.
• 1 yellow bellpepper.
• 1 red bellpepper.
• 1 squash.
• Minced garlic.
• 5 tbsp of olive oil.
• A cup of water.
• Thyme leaves.
• Cooking wax paper
• A relatively wide and flat dish.

Directions

1. Prepare the vegetables by dicing the onion and and slicing the remaining veggies thinly.
2. Pour the tomato paste into a dish evenly and add the onion, some garlic, a tbsp of olive oil, and stir.
3. Arrange the slices of zucchini, squash, eggplant, and bellpeppers in an alternating fashion, creating rings starting at the edge of the dish.  Arrange them as if you are re-assembling the vegetables, creating a doughnut-like shape.
4. Evenly pour the remaining olive oil on top of the dish and season generously with thyme leave and optionally some salt and pepper.
5. Cover the dish completely with some wax paper and bake for around an hour or until the vegetables seem well roasted but not too soft.
6. Once done baking remove the paper and serve the dish.

Source — Family Recipe
Prepared by Alexander J. Kyle
Louisiana Anthology
April 3, 2024

Pigeon Pie

Ingredients

• Fresh pigeon
• Gravy
• Puff pastry/pie dough
• A pie tin
• Shredded lean ham
• Hardboiled eggs
• Ground pepper
• Minced parsley
• Lemon Juice
• Butter
• Flour
• An oven

Directions

1. Clean and stuff the pigeon.
2. Loosen the joints with a knife and boil the pigeon in gravy for ten minutes.
3. Line a pie tin with pie dough and place in shreds of lean ham, slice hardboiled eggs.
4. Add in the pigeon, sprinkled with pepper and parsley, with lemon juice squeezed on them as well.
5. Cover the pigeon with more slices of egg and shredded ham and pour in enough gravy which the pigeon boiled in to almost fill the pie.
6. Cover the pie with a blanket of pie dough, leaving a hole in the top, and bake for an hour.

Source — The Unrivalled Cook-Book and Housekeeper’s Guide
Prepared by Alexander J. Kyle
Louisiana Anthology
April 3, 2024

King Cake

Ingredients

Dough and filling

• Four and one half cups all purpose, unbleached flour
• Two small packs of active dry yeast
• One cup lukewarm milk
• One half cup sugar
• One cup shortening, or unsalted butter, softened
• Three eggs
• One tablespoon salt
• One teaspoon lemon juice
• One teaspoon vanilla
• One teaspoon butter, melted [omit if using butter instead of shortening]
• Two 8 ounce packs of softened cream cheese & one fourth to one half cup sugar OR
• One half cup cinnamon sugar & one fourth cup melted butter

Glaze

• One cup powdered sugar
• One to two tablespoons melted butter
• One teaspoon lemon juice
• One teaspoon vanilla
• Milk
• Purple, gold and green sprinkling sugars [OR you can divide the glaze into three bowls and color them with food coloring]

Directions

1. Measure out the flour.
2. Dissolve yeast in lukewarm milk and stir in one cup of the flour.
3. This is the sponge - let it rise, covered with a cloth, in a warm place for about 30 minutes.
4. In the meantime, gather & measure your ingredients, and when sponge is almost risen begin creaming the shortening (or butter) with the sugar.
5. When nicely creamed add in the eggs one at a time, and mix well.
6. Add in the flavorings: salt, vanilla, butter & lemon juice.
7. Add the sponge to the creamed butter mixture and combine. Add in the remaining flour and mix, using a dough hook (the dough is very sticky and difficult to kneed by hand) for at least five minutes. You can add a bit more flour while the dough is mixing if it seems way too wet, but don't overdo it. This is a fairly sticky, delicate dough.
8. Put the dough in a greased bowl about twice the size of the dough ball, cover and let rise in a warm place until doubled in size, about one hour.
9. Pre-heat oven to 325º. Roll the dough out on a heavily floured surface (flour the top of the dough and the pin as well) into a large rectangle.
10. If making a cream cheese filled cake, beat the softened cream cheese with about ¼ to ½ cup of sugar (add the sugar gradually and taste - you only want it lightly sweetened). Spread this mixture over the dough leaving about 1 inch uncovered around the edges. (If making cinnamon, spread the rolled dough evenly with the melted butter, leaving the edges clean, then sprinkle the butter evenly with the cinnamon sugar).
11. You can either fold the dough in half along the long end and cut into three long strips or cut the dough into three long strips and roll the strips into tubes and then braid the three strips together. Be very careful when braiding the dough. It is VERY delicate and will easily break if stretched very much.
12. Cut off the uneven ends (you can bake these as rolls) and form into an oval ring.
13. Bake for 30 minutes until done.
14. While baking make the glaze, by melting the butter in a microwave proof bowl.
15. Add the powdered sugar, mix, add the lemon juice (this helps the glaze harden a bit), mix, add vanilla, mix. Now add a little milk at a time until it is a thick glaze. Add more powdered sugar if it gets too thin.
16. When the cake is done, remove from oven and let cool about 10 minutes. Glaze the cake and quickly add the sprinkling sugars before the glaze hardens, alternating the colors around the cake.
17. Let cool and serve.

Source — Mother's home recipe.
Adapted from an old
New Orleans Times-Picayune clipping.

Prepared by Alexander Frederick
Louisiana Anthology
April 3, 2024

Peach Marmalade

Ingredients

• Peaches (as many as you wish to make into marmalade).
• A stove.
• Two pots.
• A wooden Spoon.
• Sugar (at least 12 oz per lb of peaches).
• Lemons (at least one per 3 lb of peaches).
• Small sealable jars.

Directions

1. Slice each peach in half and remove the pits, then weigh the peaches to determine the required quantity of other ingredients.
2. Add 1/4 of the peach pits to enough water to cover them and boil while following the remaining steps until needed.
3. Add the peaches to a pot and heat slowly to draw out peach juice.  Stir the bottom of the pot often with a wooden spoon.
4. After the mixture is hot and contains ample juice, quickly bring the stove to a boil, and continue stirring for 45 minutes.
5. Add sugar (12 oz per lb of fruit).
6. Boil for another five minutes, scaping off scum that develops within the mixture.
7. Add the juice on an entire lemon (one lemon per three lb of fruit) as well as the water which the peach pits were steeping in.
8. Stew the mixture for ten minutes and continue stirring.
9. Remove the mixture from head and once cool add the mixture into small jars.  Seal and cover the jars tightly and store in a cool, dark place.

Source — The Unrivalled Cook-Book and Housekeeper’s Guide
Prepared by Alexander J. Kyle
Louisiana Anthology
April 4, 2024

Stuffed Artichokes

Ingredients

• Very large artichokes
• One tablespoon of fresh meat
• One tablespoon of ham or pork
• One tablespoon of bread crumbs
• Salt and pepper
• Gravy or broth
• One nutmeg sized piece of onion

Directions

1. Reserve the very large artichokes for this recipe.
2. Boil the artichokes.
3. Take out several of the inner rows of the scales. Cut off the tender portion of these scales and chop them fine.
4. Create a stuffing with a tablespoon of fresh meat, a tablespoon of pork, a tablespoon of breadcrumbs, and the finely chopped artichoke scale flesh.
5. Season the stuffing with salt and pepper to taste. Moisten the stuffing with a little gravy.
6. Mash the onion piece up to a pulp and add it to the stuffing.
7. Fill the middles of the artichokes with this stuffing.
8. Set the artichokes in a pan with rich gravy or broth at the bottom.
9. Cover the pan well and let them stew slowly for an hour.

Source — The Unrivalled Cook-Book and Housekeeper’s Guide.
Prepared by Alexander Frederick
Louisiana Anthology
April 3, 2024

Small Beer

Ingredients

• Fifteen gallons of water
• Five gallons of molasses
• Five pounds of wheat bran
• Half a pound of hops
• One quart of good yeast [brewers yeast]

Directions

1. Boil the water, molasses, wheat bran and hops for three hours.
2. Strain the mixture into a clean cask.
3. When milkwarm, pour in a quart of brewers yeast, and shake well.
4. Stop the cask close.
5. Bottle the beer when quite clear.
6. The excellence of the beer depends upon putting in the yeast at the proper time; if too hot or too cold it will not ferment.

Source — The Unrivalled Cook-Book and Housekeeper’s Guide.
Prepared by Alexander Frederick
Louisiana Anthology
April 3, 2024

Gherkin Pickles

Ingredients

• Roughly 1 lb of small and firm gherkin.
• Quart-sized sealable glass or ceramic jar.
• Cloth (to be tied over the jar).
• 8 oz of table salt.
• Gallon of cold water.
• 8 oz of fresh vine leaves (grape leaves or similar).
• 8 oz of powdered alum.
• Quart of vinegar.
• 2 oz sugar.
• 18 whole black peppers.
• 18 whole cloves.
• 2 ounces of whole allspice.
• 3 blades of mace.
• A pot
• A steam kettle.

Directions

1. Fill the jar with gherkin in layers, covering each layer generously in salt.  Pack the top layer out of sight in salt.
2. Pour cold water into the jar until it's full and seal the jar.
3. Leave the gherkin in the jar for a month and the bottom of the jar each day.
4. After a month, pour out the brine (liquids) and any gherkin that may have turned soft.
5. Soak the remaining gherkin in cold water for twenty-four hours, then replace the water and let them sit for another twenty-four hours.
6. Line a steam kettle in fresh vine leaves and evenly lay the gherkin within the kettle.  Scatter about 2 tablespoons of alum over each layer of gherkin and cover the last layer with three layers of leaves.
7. Steam the gherkin for 5-6 hours.  You'll know they're ready when they turn a fine green.
8. Once ready, remove the leaves and place the gherkin into cold water.  They will remain soaking until needed again.
9. Prepare a quart of vinegar in a pot by adding 2 oz of sugar, 18 whole black peppers, 18 whole cloves, 2 ounces of whole allspice, and 3 blades of mace.  Boil the mixture for five minutes.
10. Place the gherkin into the jar, cover with the vinegar mixture while it is still scalding hot, and seal jar.
11. After two days remove the vinegar, heat until scalding, add the mixture back to the gherkin, and seal the jar once again.  Repeat this process three more times at intervals of two, four, and six days.
12. Make sure the jar is sealed tightly and tie a strong cloth over the lid, and set aside the jar for at least two months in a cool, dry place.  After two months they will be ready to consume.

Source — The Unrivalled Cook-Book and Housekeeper’s Guide
Prepared by Alexander J. Kyle
Louisiana Anthology
April 3, 2024

Potted Beef

Ingredients

• Two pounds of tender beef without fat or skin
• One blade of mace
• Two ounces of butter
• Two tablespoons of water
• One quarter pound of butter
• Salt and pepper
• Essence of anchovy

Directions

1. Beat the beef.
2. Put the beef into a covered jar with two ounces of butter, two tablespoons of water and the mace.
3. Bake slowly until thoroughly cooked.
4. Pound the beef in a mortar while hot, adding the gravy with a quarter pound of butter. Season with pepper, salt, and essence of anchovy.
5. Press the beef tightly into pots and cover with butter.

Source — The Unrivalled Cook-Book and Housekeeper’s Guide.
Prepared by Alexander Frederick
Louisiana Anthology
April 3, 2024

Beef Collops

Ingredients

• Beef
• Butter
• A small amount of Onion
• Salt and Pepper
• Browned flour

Directions

1. Cut beef into small, thin pieces.
2. Butter a pan and put as much beef as will cover the pan, as well as a touch of onion, some cucumber cut small, salt, and pepper.
3. Toss over a fire for 2-3 minutes.
4. For the gravy, take the leftover juice and add water, butter, and a little browned flour.

Source — Unrivaled Cook-Book
Prepared by Cameron Westerfield
Louisiana Anthology
April 2, 2024

Creamy Tomato Tortellini Soup

Ingredients

• 1 tablespoon of olive oil
• 1 tablespoon of butter
• 1/2 medium onion (chopped)
  
• 1 clove of garlic (minced)
• 2 tablespoons of flour
• 2 cups of chicken broth
• 1 can of diced tomatoes (with juices)
• 1 can of crushed tomatoes (with juices)
• 1/4 teaspoon of Italian seasoning
• 1 tablespoon of brown sugar (packed)
• 1 cup heavy/whipping cream
• 2 cups of cheese tortellini
• Salt (to taste)
• Pepper (to taste)
• 1 handful of fresh basil (optional)

Directions

1. Add the olive oil and butter to a soup pot over medium heat.
2. Once the butter has melted, add the onion and sauté it for 5 to 7 minutes.
3. Stir in the garlic and flour, and cook it for about a minute.
4. Whisk in the chicken broth until the flour has been dissolved.
5. Add in the canned tomatoes, Italian seasoning, brown sugar, and cream to the pot.
6. Increase the heat to high and bring it to a gentle boil.
7. Once the soup is boiling, add the tortellini and reduce the heat to a simmer.
8. Let it cook for 8 minutes.
9. Season with salt and pepper as needed.
10. Tear basil into small piece and add in a few minutes prior to serving.
11. Makes 4 to 6 servings (pairs well with grilled cheese).

Source — Personal Recipe
Prepared by Jenna Carballo
Louisiana Anthology
March 24, 2024

Crab Gumbo

Ingredients

• 1 can of tomatoes
• 1 dozen okra
• 1 onion, cut fine
• 1 tablespoonful of lard
• 2 tablespoonsful of flour
• Approximately 1.5 quarts of boiling water
• 1 dozen crabs

Directions

1. Heat the lard in a large pot over medium heat.
2. Sift in the flour and stir until it turns brown to make a roux.
3. Add the tomatoes, okra, and finely cut onion into the roux and mix well.
4. Pour in about 1.5 quarts of boiling water and let the mixture cook until the vegetables are done.
5. In a separate pot, boil 1 dozen crabs in water for a few minutes, then remove from water.
6. Remove the top shell from the crabs and clean them thoroughly.
7. Add the cleaned crabs into the gumbo and let everything boil for an additional 15 to 20 minutes.

Source — New Orleans Cookbook
Prepared by Dipesh Shah
Louisiana Anthology
April 2, 2024

Grilled Partridge

Ingredients

• 1 Partridge
• Garlic
• Salt (to taste)
• Black pepper (to taste)
• Chopped parsley
• 1-2 leaves of laurel
• Fine olive oil
• Lemon juice
• Watercresses for garnish
• Slices of lemon for garnish

Directions

1. Wipe the partridge dry after washing, and split it to prepare for broiling.
2. Place the partridge in a deep dish that has been well rubbed with garlic.
3. Sprinkle the partridge with salt, pepper, chopped parsley, and lay a leaf or two of laurel over it.
4. Drizzle some very fine olive oil over the partridge.
5. Cover the dish and leave it to marinate for two or three hours.
6. Preheat a buttered gridiron over a clear fire.
7. Broil the partridge on the gridiron, turning often, until fully cooked.
8. Serve the partridge on a very hot dish, squeeze a little lemon juice over it.
9. Garnish the dish with a wreath of watercresses and dot with slices of lemon.

Source — The Unrivalled Cook-Book
Prepared by Dipesh Shah
Louisiana Anthology
April 2, 2024

Chocolate Custard

Ingredients

• 1/4 lb of cocoa powder
• 4 cups of milk
• 8 eggs
• 2-3 tablespoons of sugar
• Chocolate macaroons

Directions

1. Mix the milk and cocoa into a bowl, mixing until a smooth paste.
2. Boil the mix for 15 minutes.
3. Stir in the sugar, then cool for.
4. Beat well all 8 eggs in a bowl. Stir them into the cooled mix gradually.
5. Bake the mixture in cups and serve with a macaroon on top of each.

Source — Creole Cookery Book
Prepared by Cameron Westerfield
Louisiana Anthology
April 2, 2024

Breakfast Casserole

Ingredients

• Cup of diced onion
• Cup of diced bell peppers
• Half a cup of mushroom
• Cup of diced sausage
• Pre-cooked chopped ham
• A dozen eggs
• Shredded cheese
• Cup of diced potatoes
• Half a cup of milk

Directions

1. Place the diced potatoes on a glass pan.
2. Pre-cook the onions, bell peppers, mushroom, sausage on a pan.
3. Add salt, pepper, paprika to taste.
4. Whisk the eggs, milk and shredded cheese together.
5. Spread the vegetable and meat mixture on the glass pan on top of the potatoes .
6. Pour the whisked mixture of eggs, milk and cheese on top of the vegetable and meat mixture.
7. Bake till the edges are golden brown.
8. Serve after 10-15 mins.

Prepared by Samrina Dhami
Louisiana Anthology
April 2, 2024

Chicken Soup, Cold.

Ingredients

• Two young fowls
• One head of celery
• Half a cup of rice;
• One gallon of water
• Quarter pound of cooked ham

Directions

1. Cut the fowls to pieces.
2. Chop the celery fine.
3. Put the cut celery with the fowls into the pot with enough water to cover them.
4. Stew for an hour.
5. Add the remainder of the boiling hot water.
6. Strain the soup after two hours of boiling.
7. Set it aside to cool.
8. Add roasted fine powdered parsley when the water is clear and cold.
9. Add oven dried ham to the mixture.
10. Add fine grated salt and pepper to taste.
11. Stir in last of all a pint of rich fresh cream.
12. Serve with diced bread with lemon juice.
13. Eat cold.

Source — The Unrivalled Cook-Book
Prepared by Samrina Dhami
Louisiana Anthology
April 2, 2024

Tomato Aspic

Ingredients

• One can of tomatoes
• One slice of onion
• Two bay leaves
• Celery tops
• Salt
• Cayenne
• A box of gelatine
• Lemon
• Lettuce leaves
• Mayonnaise

Directions

1. Steam and put one can of tomatoes in a sauce pan.
2. Put one slice of onion.
3. Add bay leaves and few celery tops.
4. Bring to boiling point.
5. Soak three-quarters of a box of gelatine in one-half cup of cold wayer for one and half hour.
6. Add the three-quarters of a box of gelatine to the tomatoes mixture.
7. Mix until dissolved.
8. Add the juice of half a lemon and strain again.
9. Mix until dissolved.
10. Pour into egg cups or moulds and let stand aside on ice for four or five hours.
11. When ready to use plunge the cups in hot water for a minute.
12. Turn the aspic out on lettuce leaves. .
13. Serve with mayonnaise.

Source — New Orleans Cook Book
Prepared by Samrina Dhami
Louisiana Anthology
April 2, 2024

Lincoln Cake

Ingredients

• One pound of butter
• One pound of sugar
• Six eggs well beaten:whitws and yolks separately
• Two cupfuls of sour cream
• One grated nutmeg
• One teaspoonful of powdered cinnamon
• One tablespoonful of rose water
• One teaspoonful of soda dissolved in hot water, and stirred into the milk just before adding it to the cake

Directions

1. Cream the butter and sugar.
2. Add the whipped yolks.
3. Add cream and spice.
4. Add flour.
5. Add rose water.
6. Add a double handful of citron cut into slips and dredged.
7. Beat the egg whites of the eggs.
8. Stir all well.
9. Bake in a card-shaped buttered tin.

Source — The Unrivalled Cook-Book
Prepared by Samrina Dhami
Louisiana Anthology
April 2, 2024

Potatoes with Ham

Ingredients

• Potatoes
• Butter
• Four eggs (to be boiled hard)
• Cold boiled ham (amount equal to the potatoes)
• Salt (to taste)
• Chopped Parsley
• Chopped Onion
• Four large cupfuls of cream (approximately 32 ounces)
• Bread crumbs (enough to cover the top of the dish)

Directions

1. Boil the potatoes, then slice them quite thin.
2. In a pan, heat a good-sized piece of butter and add the sliced potatoes. Let them heat thoroughly, without frying them.
3. Boil four eggs hard, then chop them fine. Similarly, chop the cold boiled ham into fine pieces.
4. In a baking dish, arrange the potatoes, chopped eggs, and ham in layers. Sprinkle a little salt, chopped parsley, and chopped onion on each layer.
5. Pour four large cupfuls of cream over the arranged layers in the dish.
6. Cover the top with bread crumbs and dot with small bits of butter.
7. Bake in a preheated oven until the top turns a light brown, indicating it's done.
8. Allow to cool slightly before serving. This dish makes a hearty accompaniment to meals or can be enjoyed on its own.

Source — The Unrivalled Cook-Book
Prepared by Dipesh Shah
Louisiana Anthology
April 2, 2024

Redneck Caviar

 

Ingredients

    Dip Ingredients

• 1 1/2 cups of cooked fresh white acre peas (a good substitute is a 15oz can of drained and rinsed black- eyed peas)
• 15oz can of drained and rinsed black beans
• 1 1/2 cups of finely chopped tomatoes
• 1 1/2 cups of fresh corn kernels( or a 15oz can of drained and rinsed corn)
• 1/2 cup of finely diced Vidalia onion
• 1 finely diced medium red bell pepper
• 1 finely diced medium green bell pepper
• 1 finely diced medium yellow bell pepper
• 2 jalapenos ( seeds removed and finely diced)
• 1/2 cup of finely diced cilantro or parsley
• 1 avocado ( seeded and chopped)

    Dressing Ingredients

• 4 tablespoons of fresh lime juice
• 1 tablespoon of red wine vinegar 
• 2 cloves of garlic (grated)
• 4 tablespoons of extra virgin olive oil
• 1 teaspoon of kosher salt
• 1/4 teaspoon of ground black pepper       

Directions

    1. Add all dip ingredients except the avocado to a large colander to drain. When the mixture has              finished draining, add all ingredients to a large bowl and mix to combine.
    2. Combine the dressing ingredients in a mason jar and shake well. Add to the dip and mix well

    3. Just before serving, add the avocado, taste and add additional salt and pepper if needed, and                combine. Serve cold or at room temperature.

    4. Store this dish tightly covered in the refrigerator for up to four days. Leftovers are delicious and          even better the next day. Do not freeze

Source — Grits and Pinecones
Prepared by Tucker Tedeton
Louisiana Anthology
April 2, 2024

Buckwheat Cakes

Ingredients

• 4 cups of buckwheat flour
• 1/2 cup of yeast
• 1 tablespoon of salt
• 6 cups of milk and water mixed
• 1 teaspoon of baking soda

Directions

1. Take a large mixing bowl and mix the buckwheat flour, yeast, salt, and milk/water mixture until it is mixed thoroughly.
2. Pour the mixture into a tall jar. Tall jars make the mixture rise better than if it was in an open bowl.
3. Let it sit until the next morning when they are to be cooked.
4. Before cooking add 1 teaspoon of baking soda to the mixture.
5. Fry in a well buttered or oiled skillet until brown.
6. Serve with syrup or honey.

Source — La Cuisine Creole
Prepared by Tucker Tedeton
Louisiana Anthology
April 2, 2024

Norwegian Pancakes

Ingredients

• Four eggs
• 1 1/2 cups of flour
• 1 3/4 cups of milk
• Lil Sugar
• Butter
• Fillings of choice, if preferred
• (Makes roughly 15-20. Doubling this recipe works, but halfing it may not)

Directions

1. Mix the eggs, flour, milk, and sugar in a bowl.
2. Turn your stove on medium and have at least a medium size frying pan ready.
3. Butter the pan and pour some of the mix into the pan. Maneuver the pan so the mix spreads and thins out.
4. Flip pancake when almost fully cooked on top.
5. Leave the pancake on for roughly 15 seconds longer, then pull it out and butter the top.
6. Repeat steps 3-5 until there is no more mix.
7. You can eat them as is, or add more butter or fillings like cool whip, berries, cinnamon, etc., as well to mimic crepes.

Source — Personal Recipe
Prepared by Cameron Westerfield
Louisiana Anthology
April 2, 2024

Tomato Catsup

Ingredients

• 3 pounds of ripe tomatoes
• 4 cups of vinegar
• 6 teaspoons of sliced garlic
• 3 teaspoons of salt
• 3 teaspoons of finely ground white pepper.
• 2 teaspoons of olive oil
• A cheesecloth or another type of coarse cloth

Directions

1. Take all the tomatoes and cook them on a medium heat on stove top.
2. After they are soft strain them through a coarse cloth or cheesecloth and start to put the strained juice in pint jars.
3. For every pint of juice put 2 cups of vinegar, 3 teaspoons of sliced garlic, 1.5 teaspoons of salt and white pepper.
4. Then put everything back on the stove and heat until it starts boiling.
5. Boil for 1 hour and then sieve again after 1 hour.
6. Boil again until it becomes the consistency of cream.
7. After it reaches the desired consistency let it cool and place into bottles or jars
8. Put 1 teaspoon of olive oil in each bottle or jar and seal them tight.
9. Store in a dry place until used in future.

 Source — La Cuisine Creole
Prepared by Tucker Tedeton
Louisiana Anthology
April 2, 2024

Red Fish a La Provençale

Ingredients

• Properly prepared medium size Red Fish
• Two carrots (sliced)
• Two onions
• Three cloves of garlic
• 1 head of Parsley
• 2 to 5 Bay Leaves
• Pinch of pepper
• Pinch of Salt
• Juice from two squeezed lemons
• 1/2 cup of vegetable oil
• 1/2 bottle of any wine
• Pinch of cayenne pepper
• 3 sticks of butter

Directions

1. Prepare a marinade using: two sliced carrots, two onions, half of the parsley head, all the bay leaves, 3 cloves of garlic, salt and pepper, juice from the two squeezed lemons, and lastly the 1/2 cup of vegetable oil.
2. Put the red fish in a large dish with the marinade and let sit for 24 hours.
3. After the 24 hours remove the red fish from the marinade and place into a large baking dish. Do not throw away the marinade!
4. Bake for 45 minutes basting every 5 to 10 minutes with wine and butter.
5. After baking remove fish from baking dish and move to platter. Be sure to make sure fish does not cool.
6. Retrieve the marinade and add 1/2 bottle of wine and a pinch of cayenne to the marinade.
7. Stew the marinade until the wine and cayenne are mixed well.
8. Strain the marinade and place over the red fish.
9. Garnish with cut lemon, sprig of parsley, and capers.

Source — La Cuisine Creole
Prepared by Tucker Tedeton
Louisiana Anthology
April 2, 2024

Zouave Rusks

Ingredients

• One and a half pints of flour
• One pint of sugar
• A heaped tablespoon of butter (Heaped means Overflowing)
• A teacup of milk (Twelve Tablespoons)
• Two teaspoons of yeast
• Four eggs

Directions

1. Mix the yeast with the flour.
2. In a separate bowl, rub the sugar, butter, and egg yolks.
3. In another bowl, beat the whites to a stiff froth.
4. Add the milk to the butter, sugar, and yolks, then the beaten whites, then the flour and yeast.
5. Bake immediately.

Source — Creole Cookery Book
Prepared by Cameron Westerfield
Louisiana Anthology
April 2, 2024

Orange Cakes

Ingredients

• 2 quarts of flour
• 2 tablespoons of butter
• 1 large cup of brown sugar
• molasses
• zested orange peel 
• powdered sugar

Directions

1. Add butter and brown sugar to flour.
2. Add enough molasses to roll thin.
3. Season heavily with orange peel.
4. Bake and top with powdered sugar to liking.

Source — Creole Cookery Book
Prepared by Jenna Carballo
Louisiana Anthology
April 2, 2024

White Onion Sauce

Ingredients

• 6 white onions(peeled)
• 1 cup of hot milk
• spoonful of butter
• salt (to taste)
• pepper (to taste)
• flour (optional)

Directions

1. Boil white onions in large pot.
2. When onions are tender, pour the water out.
3. Finely chop the onions.
4. Add the onions to the hot milk with the butter and salt and pepper.
5. Use flour to thicken sauce to your liking.

Source — La Cuisine Creole
Prepared by Jenna Carballo
Louisiana Anthology
March 25, 2024

Cherry soup

Ingredients

• ripe cherries
• wine equal to amount of cherries
• water equal to amount of cherries
• lemon rind (grated)
• sugar (to taste)
• cinnamon

Directions

1. Stem the cherries.
2. Crush stemmed cherries in mortar, cracking the kernels.
3. Add crushed cherries, wine, water, and lemon rind to a porcelain-lined saucepan.
4. Bring to a boil until the fruit is cooked to a pulp.
5. Strain mixture through a hair sieve.
6. Add in sugar and cinnamon.
7. Serve warm poured over fried croutons of bread.

Source — The Unrivalled Cook-Book
Prepared by Jenna Carballo
Louisiana Anthology
March 25, 2024

Sausage Balls

Ingredients

• One pound of ground sausage
• Shredded cheese
• Box of bisquick

Directions

1. Mix the ground sausage and two cups of  bisquick together in a bowl.
2. Add a cup of shredded cheese to mixture.
3. Roll mixture into golf ball sized spheres.
4. Bake until golden brown and ground sausage is cooked through.

Source — KG Cook Book
Prepared by Cole Golden
Louisiana Anthology
April 2, 2024

Duck Sauce

Ingredients

• Six large onions
• Butter
• Pepper and salt
• Cup of vinegar

Directions

1. Boil six large onions; change the water two or three times while boiling.
2. When onions are soft, chop and put into saucepan.
3. Add two large spoonfuls of butter.
4. Insert a dash of pepper and salt into the pan.
5. Add and cup of vinegar into the pan.
6. Cook until all ingrediants are mixed.

Source — La Cuisine Creole
Prepared by Cole Golden
Louisiana Anthology
April 2, 2024

Sour Orange Peeling Preserves

Ingredients

• One pound bag of oranges
• One pound of sugar

Directions

1. Grate the yellow off the orange, then peel into four pieces.
2. Soak peeling in water for two days; changing the water each day.
3. Scald and drain the water off peelings, then weigh.
4. Use a one-to-one ratio to calculate how much sugar will be needed.
5. Mix appropriate sugar weight with water (water should cover peelings entirely).
6. Boil until syrup starts to brown.
7. Put the peelings in a bowl and cook until syrup is thick.

Source — New Orleans Cook Book
Prepared by Cole Golden
Louisiana Anthology
April 2, 2024

Shrewsbury Biscuit

Ingredients

• Two pounds of flour
• One pound of butter
• Three ounces of ginger
• Five eggs
• One and a half pounds of white sugar
• Dash of nutmeg or orange peel (optional)

Directions

1. Mix all ingredients in an appropriate sized bowl.
2. Bake at low temperature until light brown on top.
3. Season with nutmeg or orange peel (optional)

Source — Creole Cookery Book
Prepared by Cole Golden
Louisiana Anthology
April 2, 2024

Red Gravy

Ingredients

• 12oz can tomato paste
• 15oz can tomato sauce
• 24oz can Hunt's pasta sauce (herb and onion)
• One onion
• Minced garlic
• Finely chopped bell pepper
• Italian seasoning
• Salt
• One quarter to one half of sugar

Directions

1. Sautee onions and bell pepper
2. When onions are translucent, add minced garlic. Sautee for another minute. 
3. Reduce heat and add tomato paste. Stir to incorporate. 
4. Once broken down, add tomato sauce and pasta sauce. Incorporate. 
5. Add enough water to loosen the gravy to preference. 
6. Add Italian seasoning and salt to taste. 
7. Add sugar to taste. 
8. Cook for 2 hours, stirring occasionally. Sauce will thicken, add water if necessary.  

Source — Granny
Prepared by Toby Latino
April 1, 2024

Salad Sauce or Dressing for Lettuce

Ingredients

• Two egg yolks, hard boiled
• Tablespoon of mustard
• Tablespoon of sweet cream
• Two tablespoons of sweet oil
• One egg yolk, raw
• Salt
• Spoonful of sugar
• One and a half tablesppons of vinegar

Directions

1. Rub hard boiled egg yolks to a paste.
2. Mix in mustard and sweet cream.
3. Gradually add oil.
4. Mix in raw egg yolk.
5. Add salt, sugar, and vinegar.

Source — La Cuisine Creole
Prepared by Toby Latino
Louisiana Anthology
April 1, 2024

Sauce Piquante for Cold Meat

Ingredients

• Two onions, sliced
• Butter
• One carrot
• Dried thyme or marjoram
• Two eschalots
• Parsley
• One clove of garlic
• Flour
• One cup of soup stock
• One cup of vinegar
• Salt and pepper

Directions

1. Fry ingredients in butter in a stewpan.
2. Thicken to preference with flour.
3. When carrot is done, mash it with wooden spoon.
4. When smooth, add soup stock.
5. Raise to boil, add vinegar.
6. Add salt and pepper.
7. Strain.

Source — La Cuisine Creole
Prepared by Toby Latino
Louisiana Anthology
April 1, 2024

White Cucumber Sauce For Meats

Ingredients

• Four or five cucumbers
• Three-quarters of a pint of veal stock
• Three egg yolks
• A little cayenne pepper and salt

Directions

1. Peel and take out the seeds from the cucumbers.
2. Cut into very small pieces and combine with the stock and seasoning in a saucepan.
3. Simmer slowly until tender.
4. Stir in well beaten egg yolks.
5. Raise heat but do not boil.
6. Serve immediately.

Source — La Cuisine Creole
Prepared by Toby Latino
Louisiana Anthology
April 1, 2024

Taco Soup

Ingredients

• One lb of brown beef
• One onion
• One can of whole kernel corn
• One can of stewed tomato
• One can of diced tomatoes

Directions

1. Add 2 quarts of water to a large pot.
2. Add whole kernel corn, stewed tomato, diced tomatoes, and meat.
3. Simmer for 30 minutes.
4. Add shredded sharp cheddar and serve.

Source — Home Recipe
Prepared by Ethan Plunkett
Louisiana Anthology
April 19, 2024

Catfish Soup

Ingredients

• Six catfish, each roughly half a pound
• Half a pound of salt pork
• One pint of milk
• Two eggs
• One head of celery
• One onion

Directions

1. Skin,clear, and bebone each catfish, cutting off the heads.
2. Chop the pork into small pieces.
3. Put the catfish and pork into a pot containing 2 quarts of water, chopped herbs, one onion, and celery.
4. Boil the mixture until ingredients begin to break down.
5. Strain the mixture and return to pot.
6. Add the pint of milk, two eggs (throughly beaten before adding), and 1-2 tablespoons of butter.
7. Add heat until boiling starts, then remove heat.
8. Serve with croutons.

Source — The Unrivalled Cook-Book
Prepared by Ethan Plunkett
Louisiana Anthology
April 19, 2024

Lobster Salad

Ingredients

• Boiled lobster
• Lettuce leaves
• Shrimp
• Prawns

Directions

1. After boiling the lobster, set aside until cold.
2. Remove all meat from the lobster body and tail, set coral aside for dressing.
3. Finely mince the lobster meat.
4. Add the coral to the dressing until it has a fine color.
5. Mix the lobster meat and the dressing together.
6. Once uniformly mixed, add a few crisp lettuce leaves.
7. Add a layer of mayonnaise to the dressing.
8. Garnish with lettuce, small boiled shrimp and prawns.

Source — The Unrivalled Cook-Book
Prepared by Ethan Plunkett
Louisiana Anthology
April 19, 2024

Stuffed Macaroni

Ingredients

• Pipe macaroni
• Chicken
• Boiled beef brain
• Bread crumbs soaked in stock
• Parmesan cheese
• 2 Hard-boiled eggs

Directions

1. Create a mince of cold, finely chopped chicken, a small amount of beef brain, parmesan cheese, two-hard boiled eggs chopped fine, and a pinch of parsley.
2. Stuff the noodles with the mince.
3. Boil the stuffed macaroni for 20 minutes in a thin broth.
4. Pour tomato sauce over and serve.

Source — The Unrivalled Cook-Book
Prepared by Ethan Plunkett
Louisiana Anthology
April 19, 2024

Chicken Alfredo

Ingredients 

• Fettuccine pasta
• Boneless,skinless chicken breast
• Salt
• Pepper
• Seasoning salt
• Garlic powder
• Whipping cream
• Parmesan cheese
• Olive oil
• Butter

Directions

1. Boil a large pot of salted water.
2. Add the Fettuccine and cook until done(usually takes around 10 minutes).
3. Reserve a half a cup of the cooking water, and drain the rest.
4. Set Fettuccine to the side.
5. Season the chicken breast with the Seasoning salt,salt,and pepper.
6. Warm olive oil in a nonstick skillet.
7. Add the chicken and leave it cooking for 5-7 minutes, or until golden brown on the bottom.
8. Flip the chicken over and add one tablespoon of butter.
9. Let it cook for 5-7 minutes on the opposite side.
10. Transfer chicken to a cutting board and let rest for 5 minutes.
11. Cut chicken into slices.
12. Wrap in foil until you need them again.
13. Add butter and the cream into the same pan.
14. Mix until butter is melted.
15. Add salt.pepper, and garlic powder.
16. Mix together.
17. Bring the mixture to a simmer(not a boil) and cook for 3-4 minutes.
18. Whisk it constantly until it thickens.
19. Stir in the Parmesan cheese until it is melted(if sauce is too thick, add some of the reserved pasta water).
20. Take sauce off the heat and add the fettuccine and chicken.

Source — Personal Recipe
Prepared by MaKaylah Warren
Louisiana Anthology
March 18,2024

Danish Pudding

 Ingredients

• One quart of Milk
• Five eggs
• One and a half spoonfuls of Flour
• Sugar
• Half a pound of butter
• Nutmeg
• One Wineglass of Wine

Directions

1. Boil one quart of milk and let stand till almost cold.
2. Beat four eggs for forty-five minutes with one and a half spoonfuls of flour.
3. Mix the milk and sugar with it.
4. Tie it up in a well floured close cloth.
5. Boil the close cloth for one hour.
6. Mix together a half a pound of butter,one cup of sugar,one wineglass of wine,the yolk of one egg, and a little nutmeg for a very nice sauce.

Source — Creole Cookery Book
Prepared by MaKaylah Warren
Louisiana Anthology
March 18,2024

Lemon Sherbet

Ingredients

• Lemons or Limes
• Sugar

Directions

1. Make any quantity of lemonade.
2. Add plenty of sugar.
3. Freeze it entirely.

Source — Creole Cookery Book
Prepared by MaKaylah Warren
Louisiana Anthology
March 17,2024

Meringues

 Ingredients

• 10 eggs
• sifted crushed sugar

Directions

1. Beat the whites of 10 eggs until they are stiff.
2. Add carefully 10 tablespoons of sifted crushed sugar, very finely powdered.
3. Put it in the form of a large egg on paper.
4. Garnish with the glazing sugar and lay the paper on a tin,in a moderate oven.
5. Take them out when they turn light brown.
6. Remove all that is not cooked from underneath them carefully.
7. Place them when cold in the oven to dry; then put any kind of delicate preserve in each.
8. Fill with any kind of preserve.
   Source — Creole Cookery Book
   Prepared by MaKaylah Warren
   Louisiana Anthology
   March 17, 2024

Chicken Pot Pie

Ingredients

• 3 lb chicken
• 2 carrots
• 1 c. frozen green peas
• 1 1/2 c. chicken broth
• 1 can cream of chicken soup
• 1 stick oleo butter
• 1/2 tsp. pepper
• 1 c. self-rising flour
• 1 c. buttermilk

Directions

1. Cook and bone 3 lb chicken and cut up.
2. Peel and finely chop 2 carrots.
3. Boil until slightly soft.
4. Add 1 c. frozen peas, stir, remove from heat.
5. Combine 1 1/2 c. chicken broth with 1 can cream of chicken soup, bring to a boil.
6. Lay chicken in a 9x13 inch casserole dish, pour broth mixture over it.
7. Combine 1 stick oleo, 1/2 tsp. pepper, 1 c. self-rising flour, and 1 c. buttermilk.
8. Mix thoroughly to form batter, spoon lightly over top of chicken mixture.
9. Back 25-30 min. at 400 degrees or until browned.

Source — Family Recipe
Prepared by Lily Hudson
Louisiana Anthology
February 19, 2024

Cherry Flan/Flan aux Cerises

Ingredients

• Shortcrust pastry
• Powdered sugar
• Cherries
• Cherry jam (optional)

Directions

1. Garnish the flan mold on the side with shortcrust pastry.
2. Lower to half a centimeter.
3. Sprinkle a good layer of powdered sugar.
4. Remove the kernels from your cherries and store them on the flan.
5. Put in the oven for half an hour.
6. Let cool.
7. Put a light layer of cherry jam on the cherries if available.

Ingrédients

• La pâte brisée
• Sucre en poudre
• Cerises
• La confiture de cerises (optionnel)

Directions en français

1. Garnissez le mould à flan avec de la pâte brisée.
2. Abaisse a un demi-centimètre.
3. Saupoudrez d'une bonne couche de sucre en poudre.
4. Retirez les noyaux de vos cerises, et rangez celles-ci sur le flan.
5. Mettez au four une demi-heur.
6. Laissez refroidir.
7. Si vous possédez de la confiture de cerises, mettez en une couche légère sur les cerises.

Source — Cooking in Old Creole Days
Prepared by Lily Hudson
Louisiana Anthology
February 19, 2024

Stuffing for Pasta, Turkey, or Poultry/Farce pour Pâtes ou pour des Dindes ou pour des Volailles

Ingredients

• One half-pound veal
• Basic seasoning
• Fat
• Flour
• Oyster water
• Dried bread
• Red pepper

Directions

1. Chop very fine half a pound of young calves well seasoned.
2. Fry with a little fat and flour.
3. Add a little water from oysters.
4. Fry the oysters in there.
5. Cook pigeon in sauce and veal rice if wanted.
6. Add a little dried bread and red pepper in the oven for poultry and turkey stuffing.

Ingrédients

• Une demi-livre de jeun veau
• Assaisonnement de base
• Graisse
• Farine
• D'eau des huîtres

Directions en français

1. Hachez très-fin une demi-livre de jeune veau bien assaisonné.
2. Faites revenir avec un peu de graisse et farine.
3. Ajoutez un peu d'eau des huîtres.
4. Faites frire les huîtres là-dedans.
5. Même farce pour les volailles et les dindes en ajoutant un peu de pain séché au four mettez-y du piment rouge.
6. On peut aussi cuire des pigeons dans cette même sauce et du riz de veau.

Source — Cooking in Old Creole Days
Prepared by Lily Hudson
Louisiana Anthology
February 19, 2024

Jellied Stew/Daube Glacée

Ingredients

• Six pounds of beef
• Fresh bacon
• Salt
• Pepper
• Veal feet
• Parsley
• Thyme
• One onion
• One garlic clove
• Two Eggshells
• Four carrots

Directions

1. Take in the slice (or round of beef) about five to six pounds and two inches thick one day before cooking.
2. Cut strips of fresh bacon into pieces as long and as large as a finger.
3. Season the bacon with a good pinch of salt and pepper.
4. Lard the daube fairly close to each other.
5. Rub the daube on each side with the rest of the seasoning.
6. Tie the beef with a string, do not tighten too much to keep it round and flat.
7. Put a small lid on the pan that touches the meat and put a weight on it while cooking.
8. Boil the veal feet separately and add this gelatinous water to the stew.
9. Put the stew into a bowl until the next day.
10. Put the bacon rind in the bottom of the saucepan at a good time.
11. Make a bouquet of parsley, thyme, a whole onion, and a small piece of garlic.
12. Put the bouquet around and under the veal feet cut in two, well split by the butcher.
13. Put in the juice that the meat returned.
14. Cook half an hour on low heat.
15. Add enough water for the feet to cook until the bones are loose.
16. Cook on low heat for five to six hours before checking the sauce, making sure the fingers feel sticky.
17. Cover the pan.
18. Put the beef into a bowl when cooked so it takes good shape.
19. Remove the feet and degrease the sauce a little.
20. Pass the hot feet in a piece of flannel.
21. Put two egg shells in sauce to thin the jelly when it cooks.
22. Empty the bowl after the feet have passed.
23. Put four carrots at the bottom of the bowl without lifting the stew, so that the jelly forms on the bottom which will be the top of the stew.
24. Put in a cold place.
25. Serve it turned over on a round plate.
26. Try often before succeeding.

Ingrédients

• Six livres de bœuf
• Lard
• Sel
• Poivre
• Pieds de veau
• Persil
• Thym
• Un oignon
• Une gousse d'ail
• Deux coquilles d'œfs
• Quatre carottes

Directions en français

1. Prendre dans la tranche (ou tournée de bœuf) à peu près cinq à six livres de l'épaisseur de deus pouces un jour avant de cuire.
2. Coupez des bandes de lard frais, en morceaux d'un doigt de long et gros comme un doit.
3. Assaisonnez le lard avec le sel le poivre, une bonne pincée de salpêtre.
4. Lardez la daube assez pres a pres.
5. Frottez la daube de chaque côté avec le reste de l'assaisonnement.
6. Après avoir lardé le bœf, il faut l'attacher avec une ficelle, ne pas trop serrer pour qu'elle garde la forme ronde et plate.
7. En cuisant, mettre un petit couvercle sur la casserole qui touche la viande et mettre un poids dessus.
8. Faites bouillir les pieds de veau séparément et ajoutez cette eau gélatineuse à la daube.
9. Il faut mettre la daube dans une terrine jusqu'au lendemain.
10. De bonne heur mettre dans le fond d'une casserole, la couenne du lard.
11. Faire un bouquet de persil, thym, un oignon entier, un petit morceau d'ail.
12. Mettre autour et dessous des pieds de veau coupés un deux, bien fendus par le boucher.
13. On met le jus que la viande a rendu dedans.
14. On laisse cuire une demi-heur sur un feu tres-doux.
15. Après on met assez d'eau pour que les lieds cuisent jusqu'à ce que les os soient detaches.
16. Il faut que tout cuire à petit feu doux pendant cinq à six heures jusqu'à ce qu'en touchant la sauce, que les doigts sentent que c'est collant.
17. Il faut couvrir la casserole.
18. Quand c'est cuit mettre le bœf dans une terrine pour qu'elle prenne une bonne forme.
19. Retirez les pieds et dégraissez un peu la sauce.
20. Passez-la bien chaude dans un morceau de flanelle.
21. Mettez aussi deux coquilles d'œfs pour éclaircir la gelée quand elle cuit.
22. Après qu'elle est passée on la vide des côtés.
23. Sans lever la daube en ayant eu soin de mettre quatre demi tranches de carottes dans le fond de la terrine, afin que la gelée se forme sur le bas qui va être le haut de la daube.
24. On la met dans un endroit froid.
25. Quand on la sert, on la retourne sur un plat rond.
26. Il faut essayer souvent avant de réussir.

Source — Cooking in Old Creole Days
Prepared by Lily Hudson
Louisiana Anthology
February 18, 2024