Peanut Butter Banana Sandwhich

 

Ingredients

• 1 banana
• 2 tablespoons of peanut butter
• 1 tablespoon of honey
• 2 slices of bread
• Ground Cinnamon
• Pumpkin Spice

Directions

1. Mash 1 banana with 2 tablespoons of peanut butter with a fork
2. Stir 1 tablespoon of honey into the mash
3. Sprinkle and mix cinnamon and pumpkin spice
4. Toast 2 slices of bread until golden brown
5. Spread mash onto toast and enjoy 

Prepared by Remy Rains
Louisiana Anthology
January 29, 2024

French Puff Paste

 

Ingredients

• 1 pound of flour
• 3/4 pound of fresh butter
• 1 egg yolk
• Ice-Water

Directions

1. Sift 1 pound of flour through a fine mesh sifter
2. Mix 3/8 pound of butter into flour
3. Stir 1 beaten egg yolk into 1/2 cup of ice-water
4. Mix with flour and work into a stiff dough
5. Roll into a thin sheet
6. Baste with 1/8 pound butter
7. Fold closely and roll out, basting with butter until it is used up
8. Roll out very thin and set in fridge for 10-15 minutes before using
9. Wash with beaten egg yolk while hot

Source — The Unrivalled Cookbook
Prepared by Remy Rains
Louisiana Anthology
January 29, 2024

Cream Pudding with Cherries

 

Ingredients

• 1/4 pound of flour
• 1/4 pound of sugar
• 1/4 pound of butter
• 1 quart of milk
• 6 eggs
• 1 cupful of preserved cherries

Directions

1. Mix 1/4 pound of flour, sugar, and butter into a quart of milk
2. Boil to the consistency of custard
3. Add 6 eggs (with the whites and yolks having been beaten separately)
4. Stir in a cupful of cherries
5. Pour into a deep pudding dish
6. Set dish in a pan of water and bake for 1 hour

Source — The Unrivalled Cookbook
Prepared by Remy Rains
Louisiana Anthology
January 29, 2024

Macaroni Baked with Cheese

Ingredients

• 3 ounces of macaroni
• 1 pint of water
• 1/4 pound of Parmesan cheese
• Cayenne
• 5 tablespoons of cream
• 2 tablespoons of butter
• Breadcrumbs

Directions

1. Put three ounces of macaroni into a pint of boiling water (boil until tender)
2. Drain the noodles thoroughly and put into a deep earthenware pie-dish as follows:
1. Grate a quarter pound of parmesan cheese
2. Put a layer of macaroni
3. Sprinkle a small amount of cayenne
4. Put a layer of cheese
5. Sprinkle a small amount of cayenne
6. repeat until out of macaroni
3. Mix five 5 tablespoons of cream with 2 tablespoons of butter
4. Heat mixture in a saucepan until boiling
5. Pour over the macaroni dish
6. Toss dish together with forks until thoroughly mixed
7. Dust the top with grated cheese
8. Cover with a thick layer of breadcrumbs mixed with some fresh butter
9. Put dish into oven for 10 minutes and serve

Source — The Unrivalled Cookbook
Prepared by Remy Rainsi
Louisiana Anthology
January 29, 2024

Texas Sheet Cake

Ingredients

• Cooking spray 
• Two teaspoons and two cups all-purpose flour 
• Two cups granulated sugar 
• One teaspoon baking soda 
• One teaspoon ground cinnamon 
• One quarter teaspoon salt 
• Three quarter cup water 
• One half cup butter
• One half cup unsweetened cocoa 
• One half cup low-fat buttermilk 
• One teaspoon vanilla extract 

Directions

1. Preheat oven to 375. 
2. Coat a 15 x 10 inch pan with cooking spray and dust with 2 teaspoons flower. Set aside.
3. Combine flour, sugar, baking soda, ground cinnamon and salt in a large bowl and whisk. 
4. In a small sauce, pan, combine water, butter, and cocoa powder; bring to a boil, stirring frequently. 
5. Remove from heat and pour into flour mixture. 
6. Beat at medium Speed until well blended  
7. Add buttermilk, vanilla and eggs; beat well. 
8. Pour batter into prepared pan and bake at 375 for 17 minutes.

Source — My Mom 
Prepared by Emma Allen
Louisiana Anthology
January 29, 2024

Mrs.L.Wayne’s Bread Receipt

Ingredients

• One half yeast cake (whole cake in cold weather)
• One half cup cold water
• One quart lukewarm water
• One tablespoon white sugar
• One half cup lard
• One tablespoon salt
• Flour for thickness (optional)

Directions

1. Dissolve yeast cake in cold water. 
2. Add dissolved yeast cake water to lukewarm water, white sugar, lard and salt
3. Beat hard with hand: add flour to make thick dough (use gallon tin bucket with tight fitting cover). 
4. When dough has risen to the top, add flour to make dough stiff. 
5. In bucket, knead on board for fifteen minutes, using as little flour as possible. 
6. Keeping dough soft, make in loaves and cover. 
7. Once the dough has risen to the top, bake in moderately hot oven.

Source — https://louisiana-anthology.org/texts/walmsley/walmsley--creole_cookery.html#CwalmsleyN392 

Prepared by Emma Allen
Louisiana Anthology
January 29,2024

Cream Cakes

Ingredients

• One pound of flour
• One half pint of clotted cream
• One half pound butter 
• One egg yolk
• A little salt

Directions

1. Put one pound of flour on a pie-board and make a hole in the middle. 
2. In the hole, put one half pint of clotted cream and a little salt.
3. Mix the paste lightly and let it stand for half an hour.
4. Add one half pound of butter and roll it out six times.
5. Form into small cakes and glid with yolk of an egg. 
6. Put into the oven.  

Source — https://louisiana-anthology.org/texts/walmsley/walmsley--creole_cookery.html#CwalmsleyN424  

Prepared by Emma Allen
Louisiana Anthology
January 24,2024

Pickled Cucumbers

Ingredients

• Cucumbers
• Salt
• Water
• Vinegar 
• Spiced vinegar 

Directions

1. Wipe cucumbers and put in salt and water that’s strong enough to bear an egg. 
2. Keep the cucumbers in the mixture for 6-7 days.
3. Scald in vinegar to green them.
4. Directly after, put them in cold spiced vinegar .

Source — https://louisiana-anthology.org/texts/walmsley/walmsley--creole_cookery.html#CwalmsleyN836  

Prepared by Emma Allen
Louisiana Anthology
January 29,2024

Homemade Black-Eyed Peas and Sausage

 

Ingredients

• 1 lb of sausage
• 1 lb of black-eyed peas
• Seasoning of choice
• 6 cups of water

Directions

1. Rinse peas until tender.
2. Mix all in a big pot and bring to boil.
3. Cook of medium-low (stirring occasionally) for 2 hours.
4. Mix in more water or beer if it becomes dry.
5. Serve over rice. 

Prepared by McClain Lynn
Louisiana Anthology
January 2, 2024

Sliced Ham, Tomato Sauce

Ingredients

• Tomato sauce
• Butter
• Onion 
• Salt and pepper
• Ham

Directions

1. Make rich tomato sauce. 
2. Broil slice of ham.
3. Pour sauce over ham.
4. Serve hot. 

Source — The Unrivalled Cook-Book.
Prepared by McClain Lynn
Louisiana Anthology
January 2, 2024

Virginia Bacon

 

Ingredients

• Fine salt
• Alum mix
• Saltpetre
• Well fattened pork

Directions

1. Cut pork and salt/ rub all ingredients well on pork.
2. Lay in tubs skin down for four weeks.
3. Next hang in meat house for two weeks.

Source —The Unrivalled Cook-Book 

Prepared by McClain Lynn
Louisiana Anthology
January 2, 2024

Pickled Pork

Ingredients

• Whole pig
• Two pounds of salt
• Quarter ounce of saltpetre
• Quarter ounce of water

Directions

1. Cure the ham and or smoke.
2. Mix everything but ham to make brine.
3. Boil for half a hour.
4. Pour over ham and let sit for about 24, then it should be pickled. 

Source —The Unrivalled Cook-Book 

Prepared by McClain Lynn

Louisiana Anthology Cookbook
January, 2, 2024

Lemon Jelly Filling

Ingredients

• Grated rind of one lemon 
• One cup of sugar
• One tablespoon of flour
• Juice of two lemons 
• One egg
• Half a cup of water 

Directions

1. Combine Ingredients in a heat-safe boil 
2. Stir over boiling water until thickened 
3. Place filling between each layer of cake 
4. For best taste wait a week before enjoying 

Source —New Orleans Cook Book
Prepared by Chanel Beasley
Louisiana Anthology
January 4, 2024

Peach Mangos

Ingredients

• Roll of Twine 
• One diced onion 
• Minced Clove of garlic 
• Fourteen free-stone peaches 
• One gallon of cold vinegar 
• One gallon of salt water 
• Fresh white mustard seed wet with vinegar for four hours 
• Half a cup of scraped horseradish 
• A teaspoon of powdered ginger 
• Four pods of red pepper 
• Two cups of vinegar 
• Six tablespoons of salad oil 

Directions

1. Steep 14 peaches in salt water for two days 
2. Rinse the peaches and cut a hole in them enough to get the seed out 
3. Put 12 peaches in cold vinegar 
4. Combine the mustard seed, horseradish, powdered ginger, red pepper pods, diced onion, garlic, and vinegar into a bowl 
5. Slice the remaining 2 peaches and put them into the spice mixture 
6.  Take the peaches out of the vinegar 
7. Stuff the cavity of each peach with the spice mixture [keep a quart of the vinegar] 
8. Tightly tie a piece of twine around each peach 
9. Boil a quart of vinegar and season with leftovers from the spice mix 
10. Put the peaches in the boiling vinegar for ten to fifteen minutes [until the center of the peach is hot]
11. Put the peaches into jars 
12. Fill each jar with the spiced vinegar and a tablespoon of salad oil 
13. Seal the jars tightly with a lid or by tying leather over it 

Source — La Cuisine Creole
Prepared by Chanel Beasley
Louisiana Anthology
January 4, 2024

Banana Bread

Ingredients

• One cup of sugar 
• One-third cup of softened butter 
• Three large ripe bananas 
• One-third cup of water 
• One and Two-thirds cups of all-purpose flower 
• One teaspoon of baking soda 
• Half a teaspoon of salt 
• One-fourth teaspoon of baking soda 
• Half a cup of Nuts

Directions

1. Heat oven to 350 degrees 
2. Mash Bananas in a bowl 
3. Mix sugar and butter in a larger bowl 
4. Add Bananas and water 
5. Beat for thirty seconds [until smooth]
6. Fold in the remaining ingredients 
7. Grease only the bottom of the loaf pan and pour in the batter 
8. Bake for one hour 

Source —Family Recipe 
Prepared by Chanel Beasley
Louisiana Anthology
July 16, 2019

Vegan Chocolate Chip Cookies

Ingredients

• 1/2 cup coconut oil
• 1 and 1/2 cups light brown sugar [packed]
• 2 teaspoons vanilla extract
• 1/4 cup coconut milk
• 1/4 cup unsweetened apple sauce
• 2 and 1/3 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chocolate chips [vegan]
• Flaky sea salt [optional]

Directions

1. Preheat oven to 375 degrees F. 
2. Line a baking sheet with parchment paper.
3. In a large bowl whisk together the coconut oil, brown sugar, and vanilla.
4. Add in the coconut milk and apple sauce and whisk together.
5.  In a separate bowl combine the flour, baking soda, and salt.
6. Add the dry ingredients into the wet mixture and mix.
7. Fold in 1 and 3/4 cups of chocolate chips.
8. Scoop 3 tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading. 
9. Bake for 9 to 10 minutes, or until the edges are golden.
10.  Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. 
11. Cool cookies on baking sheet for 15 minutes before transferring them to a cooling rack.

Source — Baker By Nature
Prepared by Madison Cary
Louisiana Anthology
January 2, 2024

Potato Yeast

Ingredients

• One large irish potato
• Gill of good yeast
• Hop tea

Directions

1. Feel and boil the irish potato.
2. Rub the potato through a sieve.
3. Add an equal quality of flour to the potato.
4. Add hop tea to make the mixture liquid.
5. Add a gill of good yeast once the mixture is a little warmer than new milk.
6. Stir well and keep it closely covered in a small pitcher.

Source — Creole Cookery Book
Prepared by Madison Cary
Louisiana Anthology
January 2, 2024

Bread Dough Paste

Ingredients

• Jam or preserves
• Water
• Flour
• Stout cloth

Directions

1. Boil a pot of water.
2. Drop in pudding.
3. Keep boiling briskly for 3/4 hour.
4. Keep pot of water directly over the fire to cause evaporation of the water.

Source — Creole Cookery Book
Prepared by Madison Cary
Louisiana Anthology
January 2, 2024

Light Cakes

Ingredients

• One pint of milk
• Four potatoes
• One piece of butter [the size of an egg]
• A little salt
• Flour

Directions

1. Pass potatoes through a cullender with milk.
2. Mix enough flour in the potatoes to make it the thickness of muffins.
3. Seperate dough into small teacup sizes.
4. Let stand 4 hours; then add sufficient enough flour to make it as stiff as bread dough and mould it off.
5. Put dough into pans and let it remain for 3 hours.
6. Bake in oven for 20 minutes.

Source — Creole Cookery Book
Prepared by Madison Cary
Louisiana Anthology
January 2, 2024