Calf's Head Soup

Ingredients

• Head of a calf
• Flour
• Cloves (seasoning)
• Black Pepper (seasoning)
• Onions 
• Wine (of personal choice)

Directions

1. Cut the head in half.
2.  Remove and discard the brains (To avoid Mad Cow Disease).
3. Taking the skull, crack up the head, wash it, put it into a pot & boil for half an hour.
4. Take out, wash clean & scrape until meat drops from the bone.
5. Put back in the pot, boil until soft.
6. Take out, pick out all the bones. Part the lean meat from the "jelly" meat.
7. Cut up the jelly meat finely.
8. Put back into the pot, thicken with flour & season to taste with cloves, black pepper, onions and wine.

— “Uncle John.” The best chef in South Caroline

Source - Cooking in Old Creole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017

Calf's Head Soup

Ingredients

• Head of a calf
• Flour
• Cloves (seasoning)
• Black Pepper (seasoning)
• Onions 
• Wine (of personal choice)

Directions

1. Cut the head in half.
2.  Remove and discard the brains (To avoid Mad Cow Disease).
3. Taking the skull, crack up the head, wash it, put it into a pot & boil for half an hour.
4. Take out, wash clean & scrape until meat drops from the bone.
5. Put back in the pot, boil until soft.
6. Take out, pick out all the bones. Part the lean meat from the "jelly" meat.
7. Cut up the jelly meat finely.
8. Put back into the pot, thicken with flour & season to taste with cloves, black pepper, onions and wine.

— “Uncle John.” The best chef in South Caroline

Source - Cooking in Old Creole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017

Herb Gumbo

Ingredients

• Handful of fresh spinach leaves
• Handful of radish leaves
• Handful of beet root leaves
• Handful of mustard leaves
• Handful of patience leaves
• One head of lettuce
• One dozen small pieces of ham
• Half of a chicken [or veal]
• 1 cup of water
• Dry rice

Directions

1. Clean and prepare the spinach leaves.
2. Put the rest of the leaves in hot water and let them boil.
3. Let them drip in a colander and then chop them altogether.
4. Cut the pieces of ham an inch long and 1/2 inch wide, and then fry.
5. Fry the half chicken [or veal] cut into pieces.
6. Add a cup of water and let it simmer for 45 minutes [or until soft].
7. Then add the herbs and let them simmer together for 15 minutes.
8. If too thick, add tablespoonfuls of water [consistency of a thick puree].
9. Serve hot and eaten with dried rice.

— Josephine Nicaud.

Source — Cooking in Old Creole Days.
Prepared by Victoria R. Reier
Louisiana Anthology
July 12, 2017

Herb Gumbo

Ingredients

• Handful of fresh spinach leaves
• Handful of radish leaves
• Handful of beet root leaves
• Handful of mustard leaves
• Handful of patience leaves
• One head of lettuce
• One dozen small pieces of ham
• Half of a chicken [or veal]
• 1 cup of water
• Dry rice

Directions

1. Clean and prepare the spinach leaves.
2. Put the rest of the leaves in hot water and let them boil.
3. Let them drip in a colander and then chop them altogether.
4. Cut the pieces of ham an inch long and 1/2 inch wide, and then fry.
5. Fry the half chicken [or veal] cut into pieces.
6. Add a cup of water and let it simmer for 45 minutes [or until soft].
7. Then add the herbs and let them simmer together for 15 minutes.
8. If too thick, add tablespoonfuls of water [consistency of a thick puree].
9. Serve hot and eaten with dried rice.

— Josephine Nicaud.

Source — Cooking in Old Creole Days.
Prepared by Victoria R. Reier
Louisiana Anthology
July 12, 2017

Corn Oysters

Ingredients

• Pint of young corn
• One egg
• 1 teacupful [1/2 cup] of flour
• 1/2 cup of butter
• salt
• pepper

Directions

1. Mix the corn, beaten egg, flour, butter, salt and pepper.
2. Fry a spoonful at a time and butter them.

Source — Cooking in Old Creole Days.
Prepared by Victoria R. Reier
Louisiana Anthology
July 12, 2017

Corn Oysters

Ingredients

• Pint of young corn
• One egg
• 1 teacupful [1/2 cup] of flour
• 1/2 cup of butter
• salt
• pepper

Directions

1. Mix the corn, beaten egg, flour, butter, salt and pepper.
2. Fry a spoonful at a time and butter them.

Source — Cooking in Old Creole Days.
Prepared by Victoria R. Reier
Louisiana Anthology
July 12, 2017

Chinese Rice

Ingredients

• 1 cup of rice
• 1 cup of water
• Pinch of salt

Directions

1. Rinse rice thoroughly
2. Take equal parts of the rice and the water and add to sauce pan
3. Add pinch of salt
4. Let boil but be cautious of it burning
5. When its finished, set aside and let the water absorb. The rice will separate into individual pieces.

Source — Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 12, 2017

Chinese Rice

Ingredients

• 1 cup of rice
• 1 cup of water
• Pinch of salt

Directions

1. Rinse rice thoroughly
2. Take equal parts of the rice and the water and add to sauce pan
3. Add pinch of salt
4. Let boil but be cautious of it burning
5. When its finished, set aside and let the water absorb. The rice will separate into individual pieces.

Source — Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 12, 2017

Floating Island

Ingredients

• 1 quart of milk
• Pinch of sugar
• Dash of vanilla
• 7 egg yolks
• 7 egg whites

Directions

1. Beat the 7 egg yolks
2. Add 2 egg whites to the yolks and beat together
3. Add milk
4. Stir gentle in a bot on low
5. Beat the remaining 5 egg whites separately
6. Add the pinch of sugar to the egg whites
7. Edd egg whites to boiling milk one spoonful at a time
8. Turn over each spoonful of eggs for 2-3 minutes
9. Put them on a sieve to drip on a clean cloth in the fridge

Source — Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 12, 2017

Floating Island

Ingredients

• 1 quart of milk
• Pinch of sugar
• Dash of vanilla
• 7 egg yolks
• 7 egg whites

Directions

1. Beat the 7 egg yolks
2. Add 2 egg whites to the yolks and beat together
3. Add milk
4. Stir gentle in a bot on low
5. Beat the remaining 5 egg whites separately
6. Add the pinch of sugar to the egg whites
7. Edd egg whites to boiling milk one spoonful at a time
8. Turn over each spoonful of eggs for 2-3 minutes
9. Put them on a sieve to drip on a clean cloth in the fridge

Source — Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 12, 2017

Eggnog

Ingredients

• 32 egg yolks
• 32 egg whites
• 32 tablespoons of powdered sugar
• 1 and 1/2 pints of brandy
• 1/2 pint of sherry wine or Madeira
• 2 and 1/2 quarts of whipped cream

Directions

1. Beat the yolks and powdered sugar together.
2. Add the brandy and Madeira [or sherry wine].
3. Add the whipped cream.
4. Beat the egg whites.
5. Add the egg whites last, and still throughly altogether.

— Mrs. Tanier.

Source — Cooking in Old Creole Days
Prepared by Victoria R. Reier
Louisiana Anthology
July 12, 2017

Eggnog

Ingredients

• 32 egg yolks
• 32 egg whites
• 32 tablespoons of powdered sugar
• 1 and 1/2 pints of brandy
• 1/2 pint of sherry wine or Madeira
• 2 and 1/2 quarts of whipped cream

Directions

1. Beat the yolks and powdered sugar together.
2. Add the brandy and Madeira [or sherry wine].
3. Add the whipped cream.
4. Beat the egg whites.
5. Add the egg whites last, and still throughly altogether.

— Mrs. Tanier.

Source — Cooking in Old Creole Days
Prepared by Victoria R. Reier
Louisiana Anthology
July 12, 2017

Blanquette of Veal

Ingredients

• Small portion of veal
• Pinch of salt
• Pinch of pepper
• 1 carrot
• Small portion of onion
• Small portion of lard
• Small bunch of parsley
• 1 laurel leaf
• 1 tablespoon of butter
• 2 tablespoons of flour
• 1 egg yolk
• 1 squirt of lemon juice
• Small spoonful of vinegar 
• Large spoonful of cream
• Small portion of mushrooms
• Chopped truffles

Directions

1. Cut tender pieces of veal into small square pieces
2. Let simmer in sauce pan with lard
3. Add just enough cold water to cover meat
4. Add carrots, onion, salt, pepper, laurel leaf and parsley
5. Let summer low for 2 hours
6. In a new sauce pan add flour and butter
7. Gently stir flour and butter until it becomes brown
8. Moisten the flour mixture with a little bit of the meat juice and let simmer 
9. Add the egg yolk, lemon juice, cream and vinegar to a cup and stir
10. Add egg mixture to the simmering flour sauce. Mix, do not boil.
11. Pour gravy over meat
12. Add mushrooms and truffles for garnish

— Leonie Penin

Source — Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 12, 2017

Blanquette of Veal

Ingredients

• Small portion of veal
• Pinch of salt
• Pinch of pepper
• 1 carrot
• Small portion of onion
• Small portion of lard
• Small bunch of parsley
• 1 laurel leaf
• 1 tablespoon of butter
• 2 tablespoons of flour
• 1 egg yolk
• 1 squirt of lemon juice
• Small spoonful of vinegar 
• Large spoonful of cream
• Small portion of mushrooms
• Chopped truffles

Directions

1. Cut tender pieces of veal into small square pieces
2. Let simmer in sauce pan with lard
3. Add just enough cold water to cover meat
4. Add carrots, onion, salt, pepper, laurel leaf and parsley
5. Let summer low for 2 hours
6. In a new sauce pan add flour and butter
7. Gently stir flour and butter until it becomes brown
8. Moisten the flour mixture with a little bit of the meat juice and let simmer 
9. Add the egg yolk, lemon juice, cream and vinegar to a cup and stir
10. Add egg mixture to the simmering flour sauce. Mix, do not boil.
11. Pour gravy over meat
12. Add mushrooms and truffles for garnish

— Leonie Penin

Source — Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 12, 2017

Crawfish Bisque

Ingredients

• 2-3 dozen crawfish
• Small portion of chicken or veal
• Small portion of stale bread
• Pepper [red or black]
• Laurel leaf
• Spoonful [tablespoon] of lard
• Quart of Bouillon

Directions

1. Put the 2-3 dozen crawfish into boiling water for a minute or two.
2. Clean them thoroughly. 
3. Remove the heads and empty them, clean and wash them, but keep the fat part from the tails. 
4. Put them on a chopping board with the fat and the small portion of chicken or veal and the stale bread, and chop them all finely together.
5. Season with the pepper and laurel leaf.
6. Brown all of this in a saucepan with a spoonful of lard.
7. Stuff the crawfish heads with it.
8. Put them in a saucepan to simmer for a quart of bouillon for an hour or more, until it is a soup.
9. Serve hot.

— Mme. Josephine Nicaud.

Source — Cooking in Old Creole Days.
Prepared by Victoria R. Reier
Louisiana Anthology
July 12, 2017

Crawfish Bisque

Ingredients

• 2-3 dozen crawfish
• Small portion of chicken or veal
• Small portion of stale bread
• Pepper [red or black]
• Laurel leaf
• Spoonful [tablespoon] of lard
• Quart of Bouillon

Directions

1. Put the 2-3 dozen crawfish into boiling water for a minute or two.
2. Clean them thoroughly. 
3. Remove the heads and empty them, clean and wash them, but keep the fat part from the tails. 
4. Put them on a chopping board with the fat and the small portion of chicken or veal and the stale bread, and chop them all finely together.
5. Season with the pepper and laurel leaf.
6. Brown all of this in a saucepan with a spoonful of lard.
7. Stuff the crawfish heads with it.
8. Put them in a saucepan to simmer for a quart of bouillon for an hour or more, until it is a soup.
9. Serve hot.

— Mme. Josephine Nicaud.

Source — Cooking in Old Creole Days.
Prepared by Victoria R. Reier
Louisiana Anthology
July 12, 2017

Biscuits Made Overnight

Ingredients

• 1 quart flour
• Pinch of salt
• 2 tablespoons of lard
• 1 raw egg
• 1 yeast cake
• 1 cup water
• Butter

Directions 

1. Mix flour, salt and lard in a bowl
2. Add one egg to mixture
3. Add one yeast cake to a cup of cold water
4. Knead the flour mixture with the yeast cake with hands for 20 minutes
5. Let rise over night
6. Melt butter and lightly brush over biscuits
7. Turn biscuits over and let sit for 2 hours
8. Bake in a quick oven

Source —  Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 12, 2017

Biscuits Made Overnight

Ingredients

• 1 quart flour
• Pinch of salt
• 2 tablespoons of lard
• 1 raw egg
• 1 yeast cake
• 1 cup water
• Butter

Directions 

1. Mix flour, salt and lard in a bowl
2. Add one egg to mixture
3. Add one yeast cake to a cup of cold water
4. Knead the flour mixture with the yeast cake with hands for 20 minutes
5. Let rise over night
6. Melt butter and lightly brush over biscuits
7. Turn biscuits over and let sit for 2 hours
8. Bake in a quick oven

Source —  Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 12, 2017

Baltimore Style of Making Terrapin Stew without Terrapin

Ingredients 

• 1 Rabbit 
• 1 Calf's head
• Pinch of salt
• Pinch of pepper
• 1 Laurel leaf
• 3 hardboiled eggs
• 1 glass of white wine
• Chicken gizzards, liver, bacon and ham (optional)

Directions

1. Cut up rabbit pieces into one square inch
2. Clean the calf's head thoroughly and cut the pieces into one square inch
3.  the optional left over chicken parts
4. Flavor the meats with salt, pepper and one laurel leaf
5. Simmer for two hours
6. Let mixture sit overnight
7. Simmer again for another two hours (4 hours total in two days)
8. Skim off all of the grease
9. Add 2-3 hardboiled eggs chopped finely
10. Add a glass of white wine 

— Marshall Thomas, Deer Park, Md., July, 1889

Source — Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 11, 2017

Baltimore Style of Making Terrapin Stew without Terrapin

Ingredients 

• 1 Rabbit 
• 1 Calf's head
• Pinch of salt
• Pinch of pepper
• 1 Laurel leaf
• 3 hardboiled eggs
• 1 glass of white wine
• Chicken gizzards, liver, bacon and ham (optional)

Directions

1. Cut up rabbit pieces into one square inch
2. Clean the calf's head thoroughly and cut the pieces into one square inch
3.  the optional left over chicken parts
4. Flavor the meats with salt, pepper and one laurel leaf
5. Simmer for two hours
6. Let mixture sit overnight
7. Simmer again for another two hours (4 hours total in two days)
8. Skim off all of the grease
9. Add 2-3 hardboiled eggs chopped finely
10. Add a glass of white wine 

— Marshall Thomas, Deer Park, Md., July, 1889

Source — Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 11, 2017

Meringue Pudding

Ingredients

• 1 pint stale bread crumbs
  
• 1 quart of milk
• 1 cup of sugar
• 3 eggs (leave one white out for the meringue)
• Grated rind of 1 lemon
• Preserves &

Directions

Pudding

1. Mix together 1 pint of stale bread crumbs, 1 quart of milk, 1/2 cup of sugar, 3 eggs with one white left out for meringue, and the grated rind of 1 lemon for flavor.
2. Bake the pudding until completely done.
3. To check, stick the handle of a teaspoon in the pudding.  The pudding will be completely cooked if you pull out the teaspoon and nothing is on it.
4. Cover the pudding with your choice of preserves.

Meringue

1. Whip together the 1 egg white and 1/2 cup of sugar.
2. Spread meringue on top of the preserves on the pudding.
3. Put in the oven until it is lightly browned.

Source —Cooking in Old Creole Days

Prepared by Kirsten Smith

Louisiana Anthology

July 12, 2017

Custard Bread

Ingredients

• Sweet milk 
• Spoonful of powdered cinnamon 
• 4 eggs 
• Brown sugar 
• Stale bread 
• Butter 
• Powdered sugar 

Directions

1. Set out 3 pie plates. 
2. Put some sweet milk and a spoonful of powdered cinnamon in the 1st pie plate. 
3. Beat 4 eggs and pout into the 2nd pie plate. 
4. Pour some brown sugar into the 3rd pie plate. 
5. Cut the stale bread into slices. 
6. Dip the slices of stale bread first into the milk and cinnamon, then into the eggs, and then roll them in the brown sugar. 
7. Fry the slices in butter until brown. (Only cook 3 slices at a time) 
8. Put those that have cooked onto a hot plate. Keeping them hot. 
9. Sprinkle powdered sugar over the bread slices. 
10. Serve with a wine sauce. 

— "Uncle John," S.C.

Source — Cooking in Old Creole Days.

Prepared by Kirsten Smith

Louisiana Anthology

July 12, 2017

Custard Bread

Ingredients

• Sweet milk 
• Spoonful of powdered cinnamon 
• 4 eggs 
• Brown sugar 
• Stale bread 
• Butter 
• Powdered sugar 

Directions

1. Set out 3 pie plates. 
2. Put some sweet milk and a spoonful of powdered cinnamon in the 1st pie plate. 
3. Beat 4 eggs and pout into the 2nd pie plate. 
4. Pour some brown sugar into the 3rd pie plate. 
5. Cut the stale bread into slices. 
6. Dip the slices of stale bread first into the milk and cinnamon, then into the eggs, and then roll them in the brown sugar. 
7. Fry the slices in butter until brown. (Only cook 3 slices at a time) 
8. Put those that have cooked onto a hot plate. Keeping them hot. 
9. Sprinkle powdered sugar over the bread slices. 
10. Serve with a wine sauce. 

— "Uncle John," S.C.

Source — Cooking in Old Creole Days.

Prepared by Kirsten Smith

Louisiana Anthology

July 12, 2017

Meringue Pudding

Ingredients

• 1 pint stale bread crumbs
  
• 1 quart of milk
• 1 cup of sugar
• 3 eggs (leave one white out for the meringue)
• Grated rind of 1 lemon
• Preserves &

Directions

Pudding

1. Mix together 1 pint of stale bread crumbs, 1 quart of milk, 1/2 cup of sugar, 3 eggs with one white left out for meringue, and the grated rind of 1 lemon for flavor.
2. Bake the pudding until completely done.
3. To check, stick the handle of a teaspoon in the pudding.  The pudding will be completely cooked if you pull out the teaspoon and nothing is on it.
4. Cover the pudding with your choice of preserves.

Meringue

1. Whip together the 1 egg white and 1/2 cup of sugar.
2. Spread meringue on top of the preserves on the pudding.
3. Put in the oven until it is lightly browned.

Source —Cooking in Old Creole Days

Prepared by Kirsten Smith

Louisiana Anthology

July 12, 2017

Chicken Casserole

Ingredients

• One medium sized chicken 
• Butter 
• Onion 
• Salt 
• Pepper 
• Mushrooms 
• Other vegetables 

Directions

1. Prepare one medium sized chicken. 
2. First you will need to singe the chicken to help remove the feathers. 
3. To singe the chicken you will need to place the chicken into a large cooking pot with boiling water for only half a minute. 
4. Pluck out the feathers. 
5. Cut on the back of the chickens neck making long enough to gut. (Drawing) 
6. Clean and rinse off the chicken to prepare it to be cooked. 
7. Put the chicken whole into a casserole dish. 
8. Add a good lump of butter, some onion, and salt and pepper all over the chicken. 
9. Steam the chicken gently for 2 hours on the top range. 
10. Add in mushrooms and other preferred vegetables to your chicken and cook until brown. 
11. Serve hot. 

— Lizzie Tomney.

Source — Cooking in Old Creole Days.

Prepared by Kirsten Smith

Louisiana Anthology

July 12, 2017

Oyster and Peanut Soup

Ingredients

• 1/2 pound of shelled and roasted peanuts (well pounded)
• 2 spoonfuls of flour
• 1 pint of water
• 1 pint of oysters
• Salt
• Red pepper
• Black pepper

Directions

1. Mix 1/2 pounds of shelled and roasted peanuts with 2 spoonfuls of flour.
2. Boil a pint of water and mix it with the peanuts and flour.
3. Let the mixture slowly thicken for 15 minutes, stirring all the time.
4. Add a pint of oysters to the mixture and cook for 5 minutes.
5. Use the salt, red and black pepper to flavor.

— Josephine Nicaud

Source — Cooking in Old Creole Days

Prepared by Kirsten Smith

Louisiana Anthology
July 12, 2017

Oyster and Peanut Soup

Ingredients

• 1/2 pound of shelled and roasted peanuts (well pounded)
• 2 spoonfuls of flour
• 1 pint of water
• 1 pint of oysters
• Salt
• Red pepper
• Black pepper

Directions

1. Mix 1/2 pounds of shelled and roasted peanuts with 2 spoonfuls of flour.
2. Boil a pint of water and mix it with the peanuts and flour.
3. Let the mixture slowly thicken for 15 minutes, stirring all the time.
4. Add a pint of oysters to the mixture and cook for 5 minutes.
5. Use the salt, red and black pepper to flavor.

— Josephine Nicaud

Source — Cooking in Old Creole Days

Prepared by Kirsten Smith

Louisiana Anthology
July 12, 2017

Chicken Casserole

Ingredients

• One medium sized chicken 
• Butter 
• Onion 
• Salt 
• Pepper 
• Mushrooms 
• Other vegetables 

Directions

1. Prepare one medium sized chicken. 
2. First you will need to singe the chicken to help remove the feathers. 
3. To singe the chicken you will need to place the chicken into a large cooking pot with boiling water for only half a minute. 
4. Pluck out the feathers. 
5. Cut on the back of the chickens neck making long enough to gut. (Drawing) 
6. Clean and rinse off the chicken to prepare it to be cooked. 
7. Put the chicken whole into a casserole dish. 
8. Add a good lump of butter, some onion, and salt and pepper all over the chicken. 
9. Steam the chicken gently for 2 hours on the top range. 
10. Add in mushrooms and other preferred vegetables to your chicken and cook until brown. 
11. Serve hot. 

— Lizzie Tomney.

Source — Cooking in Old Creole Days.

Prepared by Kirsten Smith

Louisiana Anthology

July 12, 2017

Turkey Stuffing

Ingredients

• 1 cup unsalted butter
• 3/4 cup minced onion
• 1 1/2 cups chopped celery, stalks and leaves
• 1 cup chopped mushrooms
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon ground sage
• 12 bread, cubes 

Directions 

1. In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally. 
2. Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
3. Place the bread cubes into a large, deep bowl
4. Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
5. Toss the cubes thoroughly to coat.
6. (Regarding the optional Chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and used as stuffing for the turkey. 

Source — Cooking in Old Creole Days

Prepared by Collin Lockfield

Louisiana Anthology

July 12, 2017

Swedish Creme

Ingredients

• 2 cups heavy whipping cream
• 1 cup plus 2 teaspoons sugar, divided
• 1 envelope unflavored gelatin
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups (16 ounces) sour cream
• 1 cup fresh or frozen raspberries

Directions

1. In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160 degrees ( do not allow to boil). Stir in gelatin until completely dissolved.
2. Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour in sour cream. Pour into eight dessert dishes. Refrigerates at least 1 hour.
3. Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.

Source - Cooking in Old Creole Days

Prepared by Collin Lockfield

Louisiana Anthology

July 12, 2017

Swedish Creme

Ingredients

• 2 cups heavy whipping cream
• 1 cup plus 2 teaspoons sugar, divided
• 1 envelope unflavored gelatin
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups (16 ounces) sour cream
• 1 cup fresh or frozen raspberries

Directions

1. In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160 degrees ( do not allow to boil). Stir in gelatin until completely dissolved.
2. Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour in sour cream. Pour into eight dessert dishes. Refrigerates at least 1 hour.
3. Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.

Source - Cooking in Old Creole Days

Prepared by Collin Lockfield

Louisiana Anthology

July 12, 2017

Turkey Stuffing

Ingredients

• 1 cup unsalted butter
• 3/4 cup minced onion
• 1 1/2 cups chopped celery, stalks and leaves
• 1 cup chopped mushrooms
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon ground sage
• 12 bread, cubes 

Directions 

1. In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally. 
2. Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
3. Place the bread cubes into a large, deep bowl
4. Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
5. Toss the cubes thoroughly to coat.
6. (Regarding the optional Chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and used as stuffing for the turkey. 

Source — Cooking in Old Creole Days

Prepared by Collin Lockfield

Louisiana Anthology

July 12, 2017

Crab Gumbo

Ingredients

1. 1/2 pound of veal [or chicken]
2. 12-15 crabs
3. spoonful [tablespoon] of butter
4. small pieces of fried ham
5. salt and pepper
6. dried rice

Directions

1. Take the 1/2 pound of veal [or chicken] and cut it into small pieces.
2. Brown them well, and then let them simmer for an hour and a half.
3. Gather 12-15 crabs, keeping the flesh only, and let them warm up in a separate saucepan with a tablespoon of butter for a few minutes.
4. Add the crabs to the pot, over the veal [do not mix].
5. Add a few pieces of fried ham.
6. Season with salt and pepper.
7. Before mixing together, remove the large pieces of veal, so that the crabs may predominate [should be a thick consistency].
8. Serve hot and with dry rice in a separate dish.

— Josephine Nicaud.

Source — Cooking in Old Creole Days.
Prepared by Victoria Reier
Louisiana Anthology
July 11, 2017

Crab Gumbo

Ingredients

1. 1/2 pound of veal [or chicken]
2. 12-15 crabs
3. spoonful [tablespoon] of butter
4. small pieces of fried ham
5. salt and pepper
6. dried rice

Directions

1. Take the 1/2 pound of veal [or chicken] and cut it into small pieces.
2. Brown them well, and then let them simmer for an hour and a half.
3. Gather 12-15 crabs, keeping the flesh only, and let them warm up in a separate saucepan with a tablespoon of butter for a few minutes.
4. Add the crabs to the pot, over the veal [do not mix].
5. Add a few pieces of fried ham.
6. Season with salt and pepper.
7. Before mixing together, remove the large pieces of veal, so that the crabs may predominate [should be a thick consistency].
8. Serve hot and with dry rice in a separate dish.

— Josephine Nicaud.

Source — Cooking in Old Creole Days.
Prepared by Victoria Reier
Louisiana Anthology
July 11, 2017

Sorrel Soup

Ingredients

• Handful of sorrel 
• Fresh butter 
• Quart of water 
• Salt 
• Pepper 
• One egg white 
• One egg yolk 
• 1 Cup of cream 
• Pieces of stale bread 
• Finely chopped chervil 

Directions

1. Cook a handful of sorrel and a spoonful of fresh butter for ten minutes. 
2. Add a quart of water to the sorrel, season with salt and pepper, and let it simmer over a slow fire for 3o minutes. 
3. Stir in one egg white and let it cook only two minutes, stirring it all the time. 
4. In a separate cup, mix together one egg yolk with a small piece of butter. 
5. Add a cup of cream to the mixture and pour into the soup. 
6. Cut some stale pieces of bread into slices and put them in the bottom of your soup tureen. 
7. Finely chop some chervil and sprinkle it on top of the soup as you serve it. 

— Leonie Penin.

Source — Cooking in Old Creole Days.

Prepared by Kirsten Smith

Louisiana Anthology

July 12, 2017

Sorrel Soup

Ingredients

• Handful of sorrel 
• Fresh butter 
• Quart of water 
• Salt 
• Pepper 
• One egg white 
• One egg yolk 
• 1 Cup of cream 
• Pieces of stale bread 
• Finely chopped chervil 

Directions

1. Cook a handful of sorrel and a spoonful of fresh butter for ten minutes. 
2. Add a quart of water to the sorrel, season with salt and pepper, and let it simmer over a slow fire for 3o minutes. 
3. Stir in one egg white and let it cook only two minutes, stirring it all the time. 
4. In a separate cup, mix together one egg yolk with a small piece of butter. 
5. Add a cup of cream to the mixture and pour into the soup. 
6. Cut some stale pieces of bread into slices and put them in the bottom of your soup tureen. 
7. Finely chop some chervil and sprinkle it on top of the soup as you serve it. 

— Leonie Penin.

Source — Cooking in Old Creole Days.

Prepared by Kirsten Smith

Louisiana Anthology

July 12, 2017

"Edge Hill" Cooked Apples

Ingredients

• 6 or 8 good fresh apples
• Brown Sugar
• Lemon
• 2 spoonfuls of water
• Cream (optional)

Directions

1. Peel and take out the core of 6 to 8 fresh, good-sized apples.
2. Fill each apple with brown sugar.
3. Place the apples in a pan or dish.
4. Sprinkle brown sugar over the apples and then place slices of lemon around the dish with small pieces of cinnamon.
5. Add a spoonful or 2 of water to the dish.
6. Put the dish in the oven and baked until the apples are a golden color.
7. May serve with fresh cream.
8. Enjoy!

— Sarah Randolp

Source — Cooking in Old Créole Days
Prepared By Brooke Lolley

Louisiana Anthology 

July 12, 2017

"Edge Hill" Cooked Apples

Ingredients

• 6 or 8 good fresh apples
• Brown Sugar
• Lemon
• 2 spoonfuls of water
• Cream (optional)

Directions

1. Peel and take out the core of 6 to 8 fresh, good-sized apples.
2. Fill each apple with brown sugar.
3. Place the apples in a pan or dish.
4. Sprinkle brown sugar over the apples and then place slices of lemon around the dish with small pieces of cinnamon.
5. Add a spoonful or 2 of water to the dish.
6. Put the dish in the oven and baked until the apples are a golden color.
7. May serve with fresh cream.
8. Enjoy!

— Sarah Randolp

Source — Cooking in Old Créole Days
Prepared By Brooke Lolley

Louisiana Anthology 

July 12, 2017

Swedish Cream

Ingredients

• 1 1/2 teaspoons of sugar
• Quart of milk
• Quart of cream
• Vanilla bean
• 2 teaspoons of burned sugar

Directions

1. Take 6 eggs and beat the whites and yolk thoroughly.
2. Add 1 1/2 teaspoons of sugar to the beaten eggs.
3. Boil a quart of milk and a quart of cream.
4. Let the milk and cream get cold and then flavor it with vanilla bean.
5. Add 2 teaspoons of burned sugar and then strain it.
6. Put it in a mold and then place the mold into a saucepan with water in the oven.
7. When it becomes solid, turn it over in a dish of light brandy around it.

Enjoy!

Source — Cooking in Old Créole Days
Prepared by Brooke Lolley
Louisiana Anthology 
July 12, 2017

Swedish Cream

Ingredients

• 1 1/2 teaspoons of sugar
• Quart of milk
• Quart of cream
• Vanilla bean
• 2 teaspoons of burned sugar

Directions

1. Take 6 eggs and beat the whites and yolk thoroughly.
2. Add 1 1/2 teaspoons of sugar to the beaten eggs.
3. Boil a quart of milk and a quart of cream.
4. Let the milk and cream get cold and then flavor it with vanilla bean.
5. Add 2 teaspoons of burned sugar and then strain it.
6. Put it in a mold and then place the mold into a saucepan with water in the oven.
7. When it becomes solid, turn it over in a dish of light brandy around it.

Enjoy!

Source — Cooking in Old Créole Days
Prepared by Brooke Lolley
Louisiana Anthology 
July 12, 2017

Punch

Ingredients

• 3 lemons
• 1 wineglass of Jamaica rum
• 1 wineglass of Brandy
• 3 tablespoons of loaf sugar
• 3 tablespoons of tumbler
• Ice water
• 1 bottle of Champagne

Directions

1. Place in the rind 3 sliced lemons.
2. Pour 1 wineglass of Jamaica rum, 1 wineglass of Brandy, 3 tablespoons of loaf sugar, 3 tablespoons of tumbler, and then fill the bowl half way with ice water.
3. Poor 1 bottle of champagne.
4. Mix thoroughly.
5. ENJOY! 

Source — Cooking in Old Créole Days
Prepared By Brooke Lolley

Louisiana Anthology 
July 12, 2017  

Punch

Ingredients

• 3 lemons
• 1 wineglass of Jamaica rum
• 1 wineglass of Brandy
• 3 tablespoons of loaf sugar
• 3 tablespoons of tumbler
• Ice water
• 1 bottle of Champagne

Directions

1. Place in the rind 3 sliced lemons.
2. Pour 1 wineglass of Jamaica rum, 1 wineglass of Brandy, 3 tablespoons of loaf sugar, 3 tablespoons of tumbler, and then fill the bowl half way with ice water.
3. Poor 1 bottle of champagne.
4. Mix thoroughly.
5. ENJOY! 

Source — Cooking in Old Créole Days
Prepared By Brooke Lolley

Louisiana Anthology 
July 12, 2017  

Delicate Cake

Ingredients

• 1 teaspoon of water
• 2 teacup of pulverized sugar
• 1 teacup of sweet milk
• 1 teaspoon of vanilla
• 8 eggs
• 3 teaspoon of baking powder
• 3 teacups of flour

Directions

1. Stir 1 teacupful of melted butter and 2 teacups of pulverized sugar to a cream together.
2. Add 1 teacup of sweet milk, 1 tablespoon of vanilla, and the whites of 8 eggs beaten till stiff.
3. Add 3 teacups of sifted flour and 2 teaspoons of baking powder, and mix it thoroughly.
4. Do not move the pans while baking until the cake is done baking, unless it cooked to much on one side.
5. The 8 yolks make the cake taste better by adding two whole eggs and beating all them together. 
6. Then take the same ingredients as above and pour the egg yolk in together.
7. This can makes two cakes.

Source — Cooking in Old Créole Days

Prepared by Brooke Lolley

Louisiana Anthology 

July 12, 2017

Delicate Cake

Ingredients

• 1 teaspoon of water
• 2 teacup of pulverized sugar
• 1 teacup of sweet milk
• 1 teaspoon of vanilla
• 8 eggs
• 3 teaspoon of baking powder
• 3 teacups of flour

Directions

1. Stir 1 teacupful of melted butter and 2 teacups of pulverized sugar to a cream together.
2. Add 1 teacup of sweet milk, 1 tablespoon of vanilla, and the whites of 8 eggs beaten till stiff.
3. Add 3 teacups of sifted flour and 2 teaspoons of baking powder, and mix it thoroughly.
4. Do not move the pans while baking until the cake is done baking, unless it cooked to much on one side.
5. The 8 yolks make the cake taste better by adding two whole eggs and beating all them together. 
6. Then take the same ingredients as above and pour the egg yolk in together.
7. This can makes two cakes.

Source — Cooking in Old Créole Days

Prepared by Brooke Lolley

Louisiana Anthology 

July 12, 2017

Loaf Bread

Instructions

• 4 loaves of bread
• 3 quarts of flour
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 1 tablespoon of lard
• 3/4 cup of milk
• Small yeast cake

Directions

1. Dissolve in hot water 3 quarts of flour, 1 teaspoon of salt, 1 tablespoon of sugar, and 1 tablespoon of lard.
2. Put 3/4 cup of milk and a small yeast cake and soak it for half an hour in 1 tablespoon of tepid water.
3. Stir all together until the spoon you stir with can stand straight up.
4. Let it rise over night.
5. Knead out the yeast and put it in the pan half full so it can rise.  It will rise to the edge in an hour or so.
6. Bake in the oven at 300 degrees for about an hour and a half.

Source — Cooking in Old Créole Days

Prepared by Brooke Lolley

Louisiana Anthology 

July 12, 2017

Loaf Bread

Instructions

• 4 loaves of bread
• 3 quarts of flour
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 1 tablespoon of lard
• 3/4 cup of milk
• Small yeast cake

Directions

1. Dissolve in hot water 3 quarts of flour, 1 teaspoon of salt, 1 tablespoon of sugar, and 1 tablespoon of lard.
2. Put 3/4 cup of milk and a small yeast cake and soak it for half an hour in 1 tablespoon of tepid water.
3. Stir all together until the spoon you stir with can stand straight up.
4. Let it rise over night.
5. Knead out the yeast and put it in the pan half full so it can rise.  It will rise to the edge in an hour or so.
6. Bake in the oven at 300 degrees for about an hour and a half.

Source — Cooking in Old Créole Days

Prepared by Brooke Lolley

Louisiana Anthology 

July 12, 2017

Cocoanut Pralines

Ingredients

• 1 fresh grated coconut
• 1 to 2 1/2 cups of white sugar
• 1 to 2 1/2 cups of brown sugar

Directions

• Break open and grate the coconut
• Cook the white sugar in a saucepan until it candies
• Add the grated coconut
• Cook for a moment, but continue to turn it all the time
• Place it in pats on a large china dish or piece of marble
• Repeat the previous steps with the brown sugar
• Enjoy

Source — Cooking in Old Créole Days.
Prepared by Laura Rodriguez
Louisiana Anthology
July 11, 2017

Cocoanut Pralines

Ingredients

• 1 fresh grated coconut
• 1 to 2 1/2 cups of white sugar
• 1 to 2 1/2 cups of brown sugar

Directions

• Break open and grate the coconut
• Cook the white sugar in a saucepan until it candies
• Add the grated coconut
• Cook for a moment, but continue to turn it all the time
• Place it in pats on a large china dish or piece of marble
• Repeat the previous steps with the brown sugar
• Enjoy

Source — Cooking in Old Créole Days.
Prepared by Laura Rodriguez
Louisiana Anthology
July 11, 2017

New Orleans Veal with Oysters

Ingredients

• 1 Table spoon of fresh butter or lard
• 1 Pound of chopped tender veal
• Salt
• Pepper
• Flour
• 1 Cup of Oyster and Oyster's water
• Well chopped parsley

Directions

• Make a Brown in a frying pan with the butter or lard
• Proceed to flavor the Veal with salt and pepper to taste
• Cook the Veal in the frying pan
• Add flour and let it come to a good color
• Add a cup of Oyster's water and parsley
• Cook for 30 minutes over a slow fire
• Add Oysters and cook for 5 minutes
• Do not let the Parsley fry
• Serve and Enjoy!
• It may be served in small plates or a piece of toast 

Source — Cooking in Old Créole Days.

Prepared by Laura C. Rodriguez

Louisiana Anthology

July 11, 2017

New Orleans Veal with Oysters

Ingredients

• 1 Table spoon of fresh butter or lard
• 1 Pound of chopped tender veal
• Salt
• Pepper
• Flour
• 1 Cup of Oyster and Oyster's water
• Well chopped parsley

Directions

• Make a Brown in a frying pan with the butter or lard
• Proceed to flavor the Veal with salt and pepper to taste
• Cook the Veal in the frying pan
• Add flour and let it come to a good color
• Add a cup of Oyster's water and parsley
• Cook for 30 minutes over a slow fire
• Add Oysters and cook for 5 minutes
• Do not let the Parsley fry
• Serve and Enjoy!
• It may be served in small plates or a piece of toast 

Source — Cooking in Old Créole Days.

Prepared by Laura C. Rodriguez

Louisiana Anthology

July 11, 2017