Veal Terrapin

Ingredients

• 1 pound of lean veal
• 1/4 pound veal liver
• 1tsp of onion juice
• 4 onion cloves
• 1tbs butter
• 1tbs browned flour
• 2 hard boiled eggs
• wine glass full of sherry
• red pepper and salt

Directions

1. Add veal, veal liver, onion juice, and cloves to a pot.
2. Cover with water and boil until tender. 
3. When cold, cut meat and liver into small pieces. 
4. Thicken water they were boiled in with butter rolled in browned flour. 
5. Pour this gravy over meat and add in 2 hard boiled eggs cut fine.
6. Add sherry and season with salt and pepper to taste.
7. Heat and serve in chafing dish.

Source — Cooking in Old Creole Days

Prepared by Tanner Frasier

Louisiana Anthology

July 11, 2017

Veal Terrapin

Ingredients

• 1 pound of lean veal
• 1/4 pound veal liver
• 1tsp of onion juice
• 4 onion cloves
• 1tbs butter
• 1tbs browned flour
• 2 hard boiled eggs
• wine glass full of sherry
• red pepper and salt

Directions

1. Add veal, veal liver, onion juice, and cloves to a pot.
2. Cover with water and boil until tender. 
3. When cold, cut meat and liver into small pieces. 
4. Thicken water they were boiled in with butter rolled in browned flour. 
5. Pour this gravy over meat and add in 2 hard boiled eggs cut fine.
6. Add sherry and season with salt and pepper to taste.
7. Heat and serve in chafing dish.

Source — Cooking in Old Creole Days

Prepared by Tanner Frasier

Louisiana Anthology

July 11, 2017

To Broil a Steak

Ingredients

• Steak.
• Salt
• Pepper
• Butter

Directions

1. Heat gridiron
2. Wipe the steak clean
3. Put steak in hot pan with melted butter
4. Put steak on gridiron and broil for ten minutes
5. Flip Twice and season with salt and pepper

Source- Cooking in Old Creole Days

Prepared by Jon White

Louisiana Anthology

July 11,2017

To Broil a Steak

Ingredients

• Steak.
• Salt
• Pepper
• Butter

Directions

1. Heat gridiron
2. Wipe the steak clean
3. Put steak in hot pan with melted butter
4. Put steak on gridiron and broil for ten minutes
5. Flip Twice and season with salt and pepper

Source- Cooking in Old Creole Days

Prepared by Jon White

Louisiana Anthology

July 11,2017

Plum Pudding

Ingredients

• 1 and a half pounds raisins
• 1 and a half pound currants
• 1 and a half pound suet
• 1 and a half pound sugar
• 3/4 pound flour
• 3/4 pound of bread crumbs (soaked in 1/2 pint milk)
• 10 eggs
• 1 apple (chopped)
• 1/4 pound candied peel
• 1 ounce bitter almonds 
• 1 ounce sweet almonds

Directions

1. Mix all and boil gently for 10 hours.
2. Serve with brandy sauce.

— E.S. Willis

Source — Cooking in Old Creole Days

Prepared by Tanner Frasier

Louisiana Anthology

July 11, 2017

Plum Pudding

Ingredients

• 1 and a half pounds raisins
• 1 and a half pound currants
• 1 and a half pound suet
• 1 and a half pound sugar
• 3/4 pound flour
• 3/4 pound of bread crumbs (soaked in 1/2 pint milk)
• 10 eggs
• 1 apple (chopped)
• 1/4 pound candied peel
• 1 ounce bitter almonds 
• 1 ounce sweet almonds

Directions

1. Mix all and boil gently for 10 hours.
2. Serve with brandy sauce.

— E.S. Willis

Source — Cooking in Old Creole Days

Prepared by Tanner Frasier

Louisiana Anthology

July 11, 2017

Todd Ham

Ingredients

• Ham
• Sugar
• Cracker crumbs

Directions

1. Soak for 48 hours; change water once or twice
2. put ham in water and let it simmer (not boil)
3. let it simmer for a few hours
4. skin ham and dress with sugar and cracker crumbs
5. bake for half an hour until well browned

Source- Cooking in Old Creole Days

Prepared by Jon White

Louisiana Anthology

July 11, 2017

Todd Ham

Ingredients

• Ham
• Sugar
• Cracker crumbs

Directions

1. Soak for 48 hours; change water once or twice
2. put ham in water and let it simmer (not boil)
3. let it simmer for a few hours
4. skin ham and dress with sugar and cracker crumbs
5. bake for half an hour until well browned

Source- Cooking in Old Creole Days

Prepared by Jon White

Louisiana Anthology

July 11, 2017

Leg of Mutton

Ingredients

• Mutton
• Garlic/ Onion
• Tarragon Vinegar
• Black Pepper

Directions

1. Hang mutton for several days
2. Rub all over with onion or garlic
3. Baste from time to time with tarragon vinegar and black pepper
4. Mop it all over several times
5. Roast and serve hot

Source- Cooking in Old Creole Days

Prepared by Jon White

Louisiana Anthology

July 11, 2017

Leg of Mutton

Ingredients

• Mutton
• Garlic/ Onion
• Tarragon Vinegar
• Black Pepper

Directions

1. Hang mutton for several days
2. Rub all over with onion or garlic
3. Baste from time to time with tarragon vinegar and black pepper
4. Mop it all over several times
5. Roast and serve hot

Source- Cooking in Old Creole Days

Prepared by Jon White

Louisiana Anthology

July 11, 2017

Lobster Sauce

Ingredients

• 1 Lobster
• 3 Table spoons of cream
• 1 Table spoon of butter
• 1 Table spoon of Salt
• 1 Tables spoon of Cheyenne pepper

Directions

• Mix the Lobster, sand, and Cheyenne pepper
• Beat the coral of the Lobster with the butter and cream
• Serve and enjoy!

Source — Cooking in Old Créole Days.

Prepared by Laura Rodriguez

Louisiana Anthology

August 14, 2017

Lobster Sauce

Ingredients

• 1 Lobster
• 3 Table spoons of cream
• 1 Table spoon of butter
• 1 Table spoon of Salt
• 1 Tables spoon of Cheyenne pepper

Directions

• Mix the Lobster, sand, and Cheyenne pepper
• Beat the coral of the Lobster with the butter and cream
• Serve and enjoy!

Source — Cooking in Old Créole Days.

Prepared by Laura Rodriguez

Louisiana Anthology

August 14, 2017

Leonie's Cake

Ingredients

• 1 cup sugar
• 1 cup flour
• 1 cup milk
• 3 eggs
• butter
• pie plates

Directions

1. Dry flower in oven and sift.
2. Add sugar, flour, milk, and eggs into a bowl and beat it thoroughly.
3. Sprinkle a little flour over buttered pie plates.
4. Add mixture into one or two well buttered pie plates.
5. Bake in oven.

Source - Cooking in Old Creole Days

Prepared by Tanner Frasier

Louisiana Anthology

July 11, 2017

Sweet Potatoes

Ingredients

• 6 Sweet Potatoes
• Salt
• Pepper
• Sugar
• Spoonful of butter
• water

Directions

1. Scrape sweet potatoes
2. Add two spoonfuls of water
3. Add two spoonfuls of salt
4. Add two spoonfuls of pepper
5. Add two spoonfuls of sugar
6. Add two spoonfuls of butter
7. Mix to consistency of paste
8. Place in fireproof dish and place in the oven

Source — Cooking in Old Creole Days

Prepared by Jon White

Louisiana Anthology

July 11, 2017

Sweet Potatoes

Ingredients

• 6 Sweet Potatoes
• Salt
• Pepper
• Sugar
• Spoonful of butter
• water

Directions

1. Scrape sweet potatoes
2. Add two spoonfuls of water
3. Add two spoonfuls of salt
4. Add two spoonfuls of pepper
5. Add two spoonfuls of sugar
6. Add two spoonfuls of butter
7. Mix to consistency of paste
8. Place in fireproof dish and place in the oven

Source — Cooking in Old Creole Days

Prepared by Jon White

Louisiana Anthology

July 11, 2017

Leonie's Cake

Ingredients

• 1 cup sugar
• 1 cup flour
• 1 cup milk
• 3 eggs
• butter
• pie plates

Directions

1. Dry flower in oven and sift.
2. Add sugar, flour, milk, and eggs into a bowl and beat it thoroughly.
3. Sprinkle a little flour over buttered pie plates.
4. Add mixture into one or two well buttered pie plates.
5. Bake in oven.

Source - Cooking in Old Creole Days

Prepared by Tanner Frasier

Louisiana Anthology

July 11, 2017

To Stew Lamb and Peas

Ingredients

• Lamb
• Peas
• Pepper
• Salt
• 1 Quart of water
• Chopped mint
• Chopped parsley

Directions

• Place the Lamb in a stew pan and add a quart of water
• Add peas, pepper and salt when it is half way done
• Taste, if necessary add more salt and pepper
• Stew slowly
• Add the mint and parsley
• Let it simmer slowly until it is ready to be served
• Enjoy

Source — Cooking in Old Créole Days.

Prepared by Laura Rodriguez

Louisiana Anthology

July 11, 2017

To Stew Lamb and Peas

Ingredients

• Lamb
• Peas
• Pepper
• Salt
• 1 Quart of water
• Chopped mint
• Chopped parsley

Directions

• Place the Lamb in a stew pan and add a quart of water
• Add peas, pepper and salt when it is half way done
• Taste, if necessary add more salt and pepper
• Stew slowly
• Add the mint and parsley
• Let it simmer slowly until it is ready to be served
• Enjoy

Source — Cooking in Old Créole Days.

Prepared by Laura Rodriguez

Louisiana Anthology

July 11, 2017

Codfish Cakes

Ingredients

•  6 good sized potatoes
•  1 pound codfish
•  1 piece of butter
•  2 eggs
•  2 eggs
•  bacon
•  salt & pepper

Directions

1.  Pare potatoes and boil until soft.
2.  Place codfish in cold water and do not let boil.
3.  Mash fish and potatoes together.
4.  When mixture is hot, season with salt and pepper to taste.
5.  Add in a piece of butter and two eggs beaten lightly with a fork.
6.  Fry mixture in boiling lard for 5 minutes.
7.  Serve on brown paper with hot crisp bacon.

Source - Cooking in Old Creole Days

Prepared by Tanner Frasier

Louisiana Anthology

July 11, 2017

Codfish Cakes

Ingredients

•  6 good sized potatoes
•  1 pound codfish
•  1 piece of butter
•  2 eggs
•  2 eggs
•  bacon
•  salt & pepper

Directions

1.  Pare potatoes and boil until soft.
2.  Place codfish in cold water and do not let boil.
3.  Mash fish and potatoes together.
4.  When mixture is hot, season with salt and pepper to taste.
5.  Add in a piece of butter and two eggs beaten lightly with a fork.
6.  Fry mixture in boiling lard for 5 minutes.
7.  Serve on brown paper with hot crisp bacon.

Source - Cooking in Old Creole Days

Prepared by Tanner Frasier

Louisiana Anthology

July 11, 2017

Tomatoes

Ingredients

• Tomatoes
• Salt
• Pepper
• Bread Crumbs

Description

1. Cook for several hours
2. Slice 
3. Salt and pepper the tomatoes
4. Add bread crumbs
5. Broil on gridiron

Source — Cooking in Old Créole Days

Prepared by Jon White

Louisiana Anthology

July 11, 2017

Tomatoes

Ingredients

• Tomatoes
• Salt
• Pepper
• Bread Crumbs

Description

1. Cook for several hours
2. Slice 
3. Salt and pepper the tomatoes
4. Add bread crumbs
5. Broil on gridiron

Source — Cooking in Old Créole Days

Prepared by Jon White

Louisiana Anthology

July 11, 2017

Bonne Femme Soup

Ingredients

• 1 Soaked Cucumber
• 4 Lettuce
• 1 Onion
• 1 Handful of Chervil
• 4 Table spoons of butter
• Nutmeg
• Pepper
• Salt
• Table spoon of flour
• Pints of Veal Broth
• 1/2 Pint of cream
• 6 Egg yolks
• 1 Tea spoon of sugar

Directions

• Shred the Cucumber, Lettuce, Onion and Chervil into fine pieces
• Combine the fine shredded pieces of Cucumber, Lettuce, Onion, and Chervil into a soup pot with the butter, nutmeg, pepper and salt
• Simmer the mixture in the soup pot for 10 minutes over a slow fire
• Add the flour and the Veal broth
• Boil the mixture for 15 minutes
• Stir the egg yolks, cream, and sugar into the mixture
• DO NOT let it boil after adding the eggs and cream
• Serve and enjoy

Source — Cooking in Old Créole Days.

Prepared by Laura C. Rodriguez

Louisiana Anthology
July 11, 2017

Bonne Femme Soup

Ingredients

• 1 Soaked Cucumber
• 4 Lettuce
• 1 Onion
• 1 Handful of Chervil
• 4 Table spoons of butter
• Nutmeg
• Pepper
• Salt
• Table spoon of flour
• Pints of Veal Broth
• 1/2 Pint of cream
• 6 Egg yolks
• 1 Tea spoon of sugar

Directions

• Shred the Cucumber, Lettuce, Onion and Chervil into fine pieces
• Combine the fine shredded pieces of Cucumber, Lettuce, Onion, and Chervil into a soup pot with the butter, nutmeg, pepper and salt
• Simmer the mixture in the soup pot for 10 minutes over a slow fire
• Add the flour and the Veal broth
• Boil the mixture for 15 minutes
• Stir the egg yolks, cream, and sugar into the mixture
• DO NOT let it boil after adding the eggs and cream
• Serve and enjoy

Source — Cooking in Old Créole Days.

Prepared by Laura C. Rodriguez

Louisiana Anthology
July 11, 2017

Smoked Pork Roast

Ingredients

•  Large pork roast

 Rub

• 1 cup brown sugar (I prefer piloncillo)
• 2 tablespoons kosher salt
• 1 Tablespoon black pepper
• 1 Tablespoon cayenne pepper 
• 1 Tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground dark roast coffee
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder

 Chipotle-Blueberry BBQ Sauce

• 1 cup ketchup
• 1/2 cup blueberry jam 
• 2 Tablespoons chipotle chiles in adobo puree
• 2 Tablespoons Steen’s Pure Cane Syrup
• 2 Tablespoons fresh lemon juice
• 2 Tablespoons light brown sugar
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon soy sauce
• 1 ½ teaspoon cayenne pepper
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• Salt and black pepper to taste

Directions

1. Combine the ingredients for the rub.  Mix well. If you get the piloncillo in a solid block, soften it in the microwave for a few seconds, then chop it up.
2. Combine the ingredients for the sauce. Mix well.
3. Spread the rub over the pork roast.  Refrigerate overnight.
4. Prepare your smoker. I use the water pan.
5. Brush the sauce over the roast.
6. Place the roast in the smoker.
7. Smoke for several hours. I put it in for 6 hours, but it got overdone.

 I like the taste of the roast.  I cooked it for 6 hours with a lot of charcoal, and the meat was dry. Next time I'll either use less charcoal or cook it for less time, maybe 4 hours.

By the way, the sauce and rub also make good hamburgers.  I mix some of the sauce in the ground meat and put the rub on the outside. Then I cook it on a BBQ grill as with any burger.

Rub

Chipotle-Blueberry Sauce

Source — Genêt Hogan, Raised on a Roux

Prepared by Bruce R. Magee

Louisiana Anthology

August 4, 2016

Smoked Pork Roast

Ingredients

•  Large pork roast

 Rub

• 1 cup brown sugar (I prefer piloncillo)
• 2 tablespoons kosher salt
• 1 Tablespoon black pepper
• 1 Tablespoon cayenne pepper 
• 1 Tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground dark roast coffee
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder

 Chipotle-Blueberry BBQ Sauce

• 1 cup ketchup
• 1/2 cup blueberry jam 
• 2 Tablespoons chipotle chiles in adobo puree
• 2 Tablespoons Steen’s Pure Cane Syrup
• 2 Tablespoons fresh lemon juice
• 2 Tablespoons light brown sugar
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon soy sauce
• 1 ½ teaspoon cayenne pepper
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• Salt and black pepper to taste

Directions

1. Combine the ingredients for the rub.  Mix well. If you get the piloncillo in a solid block, soften it in the microwave for a few seconds, then chop it up.
2. Combine the ingredients for the sauce. Mix well.
3. Spread the rub over the pork roast.  Refrigerate overnight.
4. Prepare your smoker. I use the water pan.
5. Brush the sauce over the roast.
6. Place the roast in the smoker.
7. Smoke for several hours. I put it in for 6 hours, but it got overdone.

 I like the taste of the roast.  I cooked it for 6 hours with a lot of charcoal, and the meat was dry. Next time I'll either use less charcoal or cook it for less time, maybe 4 hours.

By the way, the sauce and rub also make good hamburgers.  I mix some of the sauce in the ground meat and put the rub on the outside. Then I cook it on a BBQ grill as with any burger.

Rub

Chipotle-Blueberry Sauce

Source — Genêt Hogan, Raised on a Roux

Prepared by Bruce R. Magee

Louisiana Anthology

August 4, 2016

Creole Roast Beef

Ingredients

•  10 lbs of roast beef
• 1 bulb garlic
• ½ cup flour
• ½ cup canola oil
• 8 Tbsp butter
• 2 cups chopped onions
• 1 cup chopped bell pepper
• 1/2 cup chopped celery
• Beef stock (enough to cover roast)
• 4 Tbsp Worcestershire sauce
• 4 bay leaves
• 2 quarts of stock. I use homemade duck stock, but beef stock from the store is fine.

Creole seasoning 

• 1 Tbsp salt
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1½ tsp black pepper
• 1½ tsp white pepper
• 1½ tsp red pepper (cayenne)

Directions

1. Mix the ingredients for the Creole seasoning. I make extra and put it in an empty salt shaker. I sometimes use it when I'd otherwise use Tony Chachere's.
2. Chop vegetables & mince garlic.
3. Make roux with flour & oil.
4. Put garlic slices in roast & rub in seasoning.
5. Braise the roast in the butter.
6. Sauté the veggies in the roast skillet. Add a cup or two water for the sautéing. 
7. Put roast, veggies, and  stock in a 12-quart stock pot. Cover the roast with water.
8. Cover and simmer on low heat for 6-7 hours. 
9. When the roast is falling apart, cut it into lengths less than an inch long, and pull the short string apart. Put it back in the boiler.

Source — Genêt Hogan, Raised on a Roux
Prepared by Bruce R. Magee
Louisiana Anthology
June 20, 2016

Creole Roast Beef

Ingredients

•  10 lbs of roast beef
• 1 bulb garlic
• ½ cup flour
• ½ cup canola oil
• 8 Tbsp butter
• 2 cups chopped onions
• 1 cup chopped bell pepper
• 1/2 cup chopped celery
• Beef stock (enough to cover roast)
• 4 Tbsp Worcestershire sauce
• 4 bay leaves
• 2 quarts of stock. I use homemade duck stock, but beef stock from the store is fine.

Creole seasoning 

• 1 Tbsp salt
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1½ tsp black pepper
• 1½ tsp white pepper
• 1½ tsp red pepper (cayenne)

Directions

1. Mix the ingredients for the Creole seasoning. I make extra and put it in an empty salt shaker. I sometimes use it when I'd otherwise use Tony Chachere's.
2. Chop vegetables & mince garlic.
3. Make roux with flour & oil.
4. Put garlic slices in roast & rub in seasoning.
5. Braise the roast in the butter.
6. Sauté the veggies in the roast skillet. Add a cup or two water for the sautéing. 
7. Put roast, veggies, and  stock in a 12-quart stock pot. Cover the roast with water.
8. Cover and simmer on low heat for 6-7 hours. 
9. When the roast is falling apart, cut it into lengths less than an inch long, and pull the short string apart. Put it back in the boiler.

Source — Genêt Hogan, Raised on a Roux
Prepared by Bruce R. Magee
Louisiana Anthology
June 20, 2016

Hopping John

Ingredients

• 1 cup of cow peas
• 1 slice of bacon
• 11/2 cups of cooked rice 
• salt
• cayenne pepper

Directions

1. Place 1 cup of cow peas and 1 slice of bacon in a pot and cover with water. 
2. Add salt and cayenne pepper to taste.
3. Boil peas until done, not mushy. (approximately 3 hours)
4. Drain peas and mix with 1 1/2 cup of cooked rice. 
5. Serve hot. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Hopping John

Ingredients

• 1 cup of cow peas
• 1 slice of bacon
• 11/2 cups of cooked rice 
• salt
• cayenne pepper

Directions

1. Place 1 cup of cow peas and 1 slice of bacon in a pot and cover with water. 
2. Add salt and cayenne pepper to taste.
3. Boil peas until done, not mushy. (approximately 3 hours)
4. Drain peas and mix with 1 1/2 cup of cooked rice. 
5. Serve hot. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Aunt Anne's Hoecake

Ingredients

• 1 cup of cornmeal sifted
• 1 pinch of salt
• 1 cup of boiling water

Directions

1. Stir together 1 cup of sifted cornmeal and 1 pinch of salt. 
2. Slowly add your boiling water to form a cake consistency.
3. Allow to completely cool.
4. Form small round cakes and pinch at top. 
5. Place on greased cookie sheet and bake at 350 degrees until golden brown. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Aunt Anne's Hoecake

Ingredients

• 1 cup of cornmeal sifted
• 1 pinch of salt
• 1 cup of boiling water

Directions

1. Stir together 1 cup of sifted cornmeal and 1 pinch of salt. 
2. Slowly add your boiling water to form a cake consistency.
3. Allow to completely cool.
4. Form small round cakes and pinch at top. 
5. Place on greased cookie sheet and bake at 350 degrees until golden brown. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Candied Oranges

Ingredients

• 3 lbs of peeled and quartered oranges
• 1 lb of sugar
• 1 pint of water

Directions

1. Combine 1 lb of sugar with 1 pint of water in a saucepan and reduce on medium hear while stirring.
2. Remove from heat once syrup forms.
3. Dip your 3 lbs of oranges in the syrup.
4. Place oranges on a sieve over a pan and allow to cool until sugar crystallizes. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Candied Oranges

Ingredients

• 3 lbs of peeled and quartered oranges
• 1 lb of sugar
• 1 pint of water

Directions

1. Combine 1 lb of sugar with 1 pint of water in a saucepan and reduce on medium hear while stirring.
2. Remove from heat once syrup forms.
3. Dip your 3 lbs of oranges in the syrup.
4. Place oranges on a sieve over a pan and allow to cool until sugar crystallizes. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Molasses Cake

Ingredients 

• 1 cup of sugar
• 1 cup of flour
• 1 cup of butter
• 1 cup of molasses
• 1 cup of milk
• 1 tsp of baking powder
• 5 eggs

Directions

1. Cream your milk, sugar, and eggs. 
2. Stir in all remaining ingredients except flour.
3. Stir in flour a little at a time to reduce clumping.
4. Pour batter into a 9 x 13 baking dish.
5. Bake at 350 degrees until tooth pick inserts and comes out clean. 

Source - Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Molasses Cake

Ingredients 

• 1 cup of sugar
• 1 cup of flour
• 1 cup of butter
• 1 cup of molasses
• 1 cup of milk
• 1 tsp of baking powder
• 5 eggs

Directions

1. Cream your milk, sugar, and eggs. 
2. Stir in all remaining ingredients except flour.
3. Stir in flour a little at a time to reduce clumping.
4. Pour batter into a 9 x 13 baking dish.
5. Bake at 350 degrees until tooth pick inserts and comes out clean. 

Source - Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015