Bread

Ingredients

• 1 Package (1/4 ounce) active dry yeast
• 2- 1/4 cups warm water (110 to 115 degrees)
• 3 tablespoons sugar
• 1 tablespoon salt
• 2 tablespoons canola oil
• 6-1/4 to 6-3/4 cups all-purpose flour

Directions

1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 8-10. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. Loaf pans. Cover and let rise until doubled, about 30-45mintues. 
4. Bake at 375 for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove for the pans to wire racks to cool.  

Source - Cooking in Old Creole Days

Prepared by Collin Lockfield

Louisiana Anthology

July 17, 2017

Bread

Ingredients

• 1 Package (1/4 ounce) active dry yeast
• 2- 1/4 cups warm water (110 to 115 degrees)
• 3 tablespoons sugar
• 1 tablespoon salt
• 2 tablespoons canola oil
• 6-1/4 to 6-3/4 cups all-purpose flour

Directions

1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 8-10. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. Loaf pans. Cover and let rise until doubled, about 30-45mintues. 
4. Bake at 375 for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove for the pans to wire racks to cool.  

Source - Cooking in Old Creole Days

Prepared by Collin Lockfield

Louisiana Anthology

July 17, 2017

Claret Punch

Ingredients

• 3 sliced lemons
• 12 oz. of Jamaican rum
• 8 oz. of strong brewed green tea
• Sugar to taste
• 1 bottle of Bordeaux wine
• 2-3 cups of crushed ice

Directions

1. Slice 3 lemons into pitcher
2. Pour 12 oz. of Jamaican Rum
3. Pour 8 oz. of strong brewed green tea
4. Add sugar to your personal taste
5. Add 2-3 cups of crushed ice 
6. Serve cold and enjoy!

Source — Cooking in Old Creole Days.
Prepared by Andrew Bays
Louisiana Anthology
July 16, 2017

Claret Punch

Ingredients

• 3 sliced lemons
• 12 oz. of Jamaican rum
• 8 oz. of strong brewed green tea
• Sugar to taste
• 1 bottle of Bordeaux wine
• 2-3 cups of crushed ice

Directions

1. Slice 3 lemons into pitcher
2. Pour 12 oz. of Jamaican Rum
3. Pour 8 oz. of strong brewed green tea
4. Add sugar to your personal taste
5. Add 2-3 cups of crushed ice 
6. Serve cold and enjoy!

Source — Cooking in Old Creole Days.
Prepared by Andrew Bays
Louisiana Anthology
July 16, 2017

Mince-Meat

Ingredients

• 1 lb of raisins
• 1 lb of currants
• 1 lb of sugar
• 1 lb of suet
• 2 lbs of apples
• 2 Ounces of candied Orange
• 2 ounces of lemon peels
• 1 Lemon
• 1 pint of brandy or rum

Mince-Meat

Ingredients

• 1 lb of raisins
• 1 lb of currants
• 1 lb of sugar
• 1 lb of suet
• 2 lbs of apples
• 2 Ounces of candied Orange
• 2 ounces of lemon peels
• 1 Lemon
• 1 pint of brandy or rum

Pot Au Feu

Ingredients

• 2lbs of round of beef
• Water
• 3 carrots
• 2 leeks
• A onion
• Cabbage
• Garlic
• Celery
• Parsley
• Pepper pod
•  3 Tomatoes

Directions

1. Cut off fat on round of beef.
2. In a medium saucepan, add round of beef and cold water. Enough of water to cover meat well.
3. Place lid over saucepan halfway to allow steam to evaporate.
4. Cook at low temperature for a hour.
5. Carefully skim scum that arises.
6. While broth is cooking, clean vegetables and put in cold water until time to use them.
7. Cut carrots, leeks, and onion in half.
8. Chop of 2 or 3 tomatoes.
9. Add carrots and leek to broth and half of onion.
10. Add small piece of cabbage, a bit of garlic, a piece of celery, parsley, pepper pod and tomatoes.
11. Let simmer for two hours, skimming it carefully.

Can be served with or without vegetables. Can be served as bouillon with rice, vermicelli, macaroni, or any other Italian paste, or bread dried in the oven.

Source —Cooking in Old Creole Days.
Prepared by Breanna Cooper
Louisiana Anthology
July 16, 2017

Pot Au Feu

Ingredients

• 2lbs of round of beef
• Water
• 3 carrots
• 2 leeks
• A onion
• Cabbage
• Garlic
• Celery
• Parsley
• Pepper pod
•  3 Tomatoes

Directions

1. Cut off fat on round of beef.
2. In a medium saucepan, add round of beef and cold water. Enough of water to cover meat well.
3. Place lid over saucepan halfway to allow steam to evaporate.
4. Cook at low temperature for a hour.
5. Carefully skim scum that arises.
6. While broth is cooking, clean vegetables and put in cold water until time to use them.
7. Cut carrots, leeks, and onion in half.
8. Chop of 2 or 3 tomatoes.
9. Add carrots and leek to broth and half of onion.
10. Add small piece of cabbage, a bit of garlic, a piece of celery, parsley, pepper pod and tomatoes.
11. Let simmer for two hours, skimming it carefully.

Can be served with or without vegetables. Can be served as bouillon with rice, vermicelli, macaroni, or any other Italian paste, or bread dried in the oven.

Source —Cooking in Old Creole Days.
Prepared by Breanna Cooper
Louisiana Anthology
July 16, 2017

Aunt Anne's Corn-Bread Without Powder

Ingredients

• 1 quart of Corn meal
• 1 quart of scald milk
• 1 Tbsp of Butter
• 5 Eggs

Directions

1. In a bowl, add corn meal and scald milk.
2. Add a tablespoonful of butter.
3. Let it stand, until it cools off a little.
4. Add one egg at time, and beat in well.
5. Bake in oven for 25 minutes.

(Mix half quantity with 3 eggs for smaller serving size)

— Baltimore.

Source — Cooking in Old Creole Days.
Prepared by Breanna Cooper
Louisiana Anthology
July 16, 2017

Aunt Anne's Corn-Bread Without Powder

Ingredients

• 1 quart of Corn meal
• 1 quart of scald milk
• 1 Tbsp of Butter
• 5 Eggs

Directions

1. In a bowl, add corn meal and scald milk.
2. Add a tablespoonful of butter.
3. Let it stand, until it cools off a little.
4. Add one egg at time, and beat in well.
5. Bake in oven for 25 minutes.

(Mix half quantity with 3 eggs for smaller serving size)

— Baltimore.

Source — Cooking in Old Creole Days.
Prepared by Breanna Cooper
Louisiana Anthology
July 16, 2017

Bouillon à La James Madison

Ingredients

• 2 Gallons of water
• Ham Bone
• Carrots
• 3 Onions
• Celery
• 1 Can of Tomatoes
• Salt
• Black Pepper
• 3 lbs of Rump of Beef
• 2 eggs
• Chervil
• Sherry Wine

Directions

1. In a pot, add water and ham bone.
2. Chop up carrots, onion and celery and add into pot.
3. Add the can of tomatoes.
4. Add salt and black pepper for taste.
5. Cover pot and allow to boil overnight at low temperature.
6. Stain bouillon into a large bowl and carefully remove grease.
7. Chop rump of beef into dice size chunks and add into clean pot.
8. Break two eggs over rump of beef and stir freely.
9. Add in celery and salt and pepper.
10. Pour stained bouillon from larger bowl on top.
11. Stir until froth rises. Skim off froth very carefully.
12. Serve with chervil on top and a glass of good sherry in soup according to taste.

— Cook, born in James Madison's family.

Source — Cooking in Old Creole Days.
Prepared by Breanna Cooper
Louisiana Anthology
July 16, 2017

Bouillon à La James Madison

Ingredients

• 2 Gallons of water
• Ham Bone
• Carrots
• 3 Onions
• Celery
• 1 Can of Tomatoes
• Salt
• Black Pepper
• 3 lbs of Rump of Beef
• 2 eggs
• Chervil
• Sherry Wine

Directions

1. In a pot, add water and ham bone.
2. Chop up carrots, onion and celery and add into pot.
3. Add the can of tomatoes.
4. Add salt and black pepper for taste.
5. Cover pot and allow to boil overnight at low temperature.
6. Stain bouillon into a large bowl and carefully remove grease.
7. Chop rump of beef into dice size chunks and add into clean pot.
8. Break two eggs over rump of beef and stir freely.
9. Add in celery and salt and pepper.
10. Pour stained bouillon from larger bowl on top.
11. Stir until froth rises. Skim off froth very carefully.
12. Serve with chervil on top and a glass of good sherry in soup according to taste.

— Cook, born in James Madison's family.

Source — Cooking in Old Creole Days.
Prepared by Breanna Cooper
Louisiana Anthology
July 16, 2017

New England Chowder

Ingredients

• 5 lbs of Haddock or Cod fish
• 2 lbs of Salted Pork
• 3 Potatoes
• 1 box of Water Crackers
• 2 Onions
• 1 pint of water

Directions

1. In a large saucepan, cut salted pork into medium size cubes and cook until brown.
2. Cut onion into shreds and slice potatoes into thin slices. Slice fish into generous chunks.
3. In the large saucepan, alternate layers of potatoes, fish, broken water crackers, and onion. Continue until all material are used.
4. Add black pepper and salt for taste.
5. Pour fat scraps over and add in water to keep from sticking to pan.
6. Place lid over the pan and slow cook at low temperature for 45 minutes.
7. (Optional) If fish is not tender, add some fresh milk and let it come to a boil.

— Parker House, Boston, Sept. 23, 1873

Source — Cooking in Old Creole Days.

Prepared by Breanna Cooper

Louisiana Anthology

July 16, 2017

New England Chowder

Ingredients

• 5 lbs of Haddock or Cod fish
• 2 lbs of Salted Pork
• 3 Potatoes
• 1 box of Water Crackers
• 2 Onions
• 1 pint of water

Directions

1. In a large saucepan, cut salted pork into medium size cubes and cook until brown.
2. Cut onion into shreds and slice potatoes into thin slices. Slice fish into generous chunks.
3. In the large saucepan, alternate layers of potatoes, fish, broken water crackers, and onion. Continue until all material are used.
4. Add black pepper and salt for taste.
5. Pour fat scraps over and add in water to keep from sticking to pan.
6. Place lid over the pan and slow cook at low temperature for 45 minutes.
7. (Optional) If fish is not tender, add some fresh milk and let it come to a boil.

— Parker House, Boston, Sept. 23, 1873

Source — Cooking in Old Creole Days.

Prepared by Breanna Cooper

Louisiana Anthology

July 16, 2017

Spiced Beef

Ingredients:

• 6 lb beef roast
• 8 oz can of tomatoes
• 6-8 medium sized carrots
• 1 onion
• 1 heaping tbsp of garlic cloves
• 1 tbsp of ground allspice 
• 1 cup of flour

Directions:

1. Place beef in porcelain pot.
2. Pour tomatoes in pot.
3. Slice onion and carrot finely. Put in pot.
4. Simmer on low heat for 5 hours. 
5. Add cloves and allspice. 
6. Add flour and brown it; make a gravy.
7. Add to porcelain pot with the beef and serve.

— Lydia Eustis.

Source — Cooking in Old Créole Days
Prepared by Brennan Edwards

Louisiana Anthology

July 15, 2017

Spiced Beef

Ingredients:

• 6 lb beef roast
• 8 oz can of tomatoes
• 6-8 medium sized carrots
• 1 onion
• 1 heaping tbsp of garlic cloves
• 1 tbsp of ground allspice 
• 1 cup of flour

Directions:

1. Place beef in porcelain pot.
2. Pour tomatoes in pot.
3. Slice onion and carrot finely. Put in pot.
4. Simmer on low heat for 5 hours. 
5. Add cloves and allspice. 
6. Add flour and brown it; make a gravy.
7. Add to porcelain pot with the beef and serve.

— Lydia Eustis.

Source — Cooking in Old Créole Days
Prepared by Brennan Edwards

Louisiana Anthology

July 15, 2017

Devilled Crabs

Ingredients: 

• 12 crabs
• 1/2 pint of milk
• 2 Tbsp of flour
• 1 Tbsp of butter
• Salt and cayenne pepper to taste
• 1 Tbsp of chopped parsley
• 3 yokes from hard boiled eggs
• 1 egg white
• Bread crumbs

Directions:

1. Boil milk; rub flour and butter together.
2. Add the milk and stir for two minutes.
3. Remove from fire and add the crab meat.
4. Mash the yokes from the eggs.
5. Add the parsley and salt and pepper.
6. Fill crab shells with mixture and brush with egg white.
7. Cover with bread crumbs and fry until golden brown.
8. Let stand 10-15 minutes before serving.

— Lydia Eustis

Source — Cooking in Old Créole Days
Prepared by Brennan Edwards

Louisiana Anthology

July 15, 2017

Devilled Crabs

Ingredients: 

• 12 crabs
• 1/2 pint of milk
• 2 Tbsp of flour
• 1 Tbsp of butter
• Salt and cayenne pepper to taste
• 1 Tbsp of chopped parsley
• 3 yokes from hard boiled eggs
• 1 egg white
• Bread crumbs

Directions:

1. Boil milk; rub flour and butter together.
2. Add the milk and stir for two minutes.
3. Remove from fire and add the crab meat.
4. Mash the yokes from the eggs.
5. Add the parsley and salt and pepper.
6. Fill crab shells with mixture and brush with egg white.
7. Cover with bread crumbs and fry until golden brown.
8. Let stand 10-15 minutes before serving.

— Lydia Eustis

Source — Cooking in Old Créole Days
Prepared by Brennan Edwards

Louisiana Anthology

July 15, 2017

Yorkshire Pudding to Serve with Hot Roast Beef

Ingredients:

• 1 1/2 pints of milk
• 6 heaping Tbsp of flour
• 3 eggs
• 1 Tbsp of salt

Directions:

1. Make sure the beef drippings are rubbed into a tin.
2. Put flour and salt into basin; stir in milk until batter becomes stiff.
3. Once smooth, add the rest of the milk and the eggs, well beaten. 
4. Beat the new mixture and pour into a shallow tin. 
5. Place the pudding into the oven and bake for one hour.
6. After, place the pudding tin under the beef to catch some of the juices. 
7. Cut pudding into square pieces. Once meat is baked, place the meat under the pudding squares. Serve on a warm dish.

— Katie Seabrook, Pres. McKinley’s Cook.

Source — Cooking in Old Créole Days
Prepared by Brennan Edwards

Louisiana Anthology

July 15, 2017

Yorkshire Pudding to Serve with Hot Roast Beef

Ingredients:

• 1 1/2 pints of milk
• 6 heaping Tbsp of flour
• 3 eggs
• 1 Tbsp of salt

Directions:

1. Make sure the beef drippings are rubbed into a tin.
2. Put flour and salt into basin; stir in milk until batter becomes stiff.
3. Once smooth, add the rest of the milk and the eggs, well beaten. 
4. Beat the new mixture and pour into a shallow tin. 
5. Place the pudding into the oven and bake for one hour.
6. After, place the pudding tin under the beef to catch some of the juices. 
7. Cut pudding into square pieces. Once meat is baked, place the meat under the pudding squares. Serve on a warm dish.

— Katie Seabrook, Pres. McKinley’s Cook.

Source — Cooking in Old Créole Days
Prepared by Brennan Edwards

Louisiana Anthology

July 15, 2017

Common Cake

Ingredients:

• 1 cup of butter
• 2 cups of sugar
• 3 cups of flour
• 4 eggs
• 1 Tbsp of milk
• 1 Tbsp of soda
• 1 Tbsp of nutmeg

Directions:

1. Beat the sugar and butter together. 
2. Beat eggs separately and mix together with the sugar and butter and then add flour.
3. Bake at 350 degrees for an hour.
4. Let stand for 15 minutes and then serve.

— Lydia Eustis

Source — Cooking in Old Créole Days
Prepared by Brennan Edwards

Louisiana Anthology

July 15, 2017

Common Cake

Ingredients:

• 1 cup of butter
• 2 cups of sugar
• 3 cups of flour
• 4 eggs
• 1 Tbsp of milk
• 1 Tbsp of soda
• 1 Tbsp of nutmeg

Directions:

1. Beat the sugar and butter together. 
2. Beat eggs separately and mix together with the sugar and butter and then add flour.
3. Bake at 350 degrees for an hour.
4. Let stand for 15 minutes and then serve.

— Lydia Eustis

Source — Cooking in Old Créole Days
Prepared by Brennan Edwards

Louisiana Anthology

July 15, 2017

Ginger Cake

Ingredients

• One teacupful of molasses
• One teacupful of brown sugar
• One teacupful of butter
• Three teacupfuls of flour (sifted)
• Three eggs
• One tablespoonful of powdered ginger
• One teaspoonful of soda

Directions

1. Rub sugar and butter well together.
2. Beat eggs well and add.
3. Then stir in molasses, ginger, flour, and last, the soda,
4. Dissolved in a little milk or water.
5. Bake quickly.

— Alison

Source - Cooking in Old Créole Days

Prepared by Brody C. Pinion

Louisiana Anthology

July 15, 2017

Ginger Cake

Ingredients

• One teacupful of molasses
• One teacupful of brown sugar
• One teacupful of butter
• Three teacupfuls of flour (sifted)
• Three eggs
• One tablespoonful of powdered ginger
• One teaspoonful of soda

Directions

1. Rub sugar and butter well together.
2. Beat eggs well and add.
3. Then stir in molasses, ginger, flour, and last, the soda,
4. Dissolved in a little milk or water.
5. Bake quickly.

— Alison

Source - Cooking in Old Créole Days

Prepared by Brody C. Pinion

Louisiana Anthology

July 15, 2017

Molasses Gingerbread

Ingredients

• Unrefined black New Orleans molasses
• Sugar (must be the coarse, dark, unrefined brown sugar)
• One cupful of butter (melted)
• One cupful of molasses
• One cupful of brown sugar
• Two eggs well beaten
• Two cupfuls of flour
• One tablespoonful of ginger
• One teaspoonful cinnamon
• One-half teaspoonful baking soda

Directions

1. Beat this mixture well and drop it in spoonfuls on a baking sheet or roasting pan
2. Spread it with a wooden spoon very thin and evenly over the pan
3. Bake ten or twelve minutes in a moderate oven
4. Let it cool a little after it is drawn from the oven
5. Cut it up into any desired shapes

— Mrs. Brigham

Source — Cooking in Old Créole Days

Prepared by Brody C. Pinion

Louisiana Anthology

July 15, 2017

Molasses Gingerbread

Ingredients

• Unrefined black New Orleans molasses
• Sugar (must be the coarse, dark, unrefined brown sugar)
• One cupful of butter (melted)
• One cupful of molasses
• One cupful of brown sugar
• Two eggs well beaten
• Two cupfuls of flour
• One tablespoonful of ginger
• One teaspoonful cinnamon
• One-half teaspoonful baking soda

Directions

1. Beat this mixture well and drop it in spoonfuls on a baking sheet or roasting pan
2. Spread it with a wooden spoon very thin and evenly over the pan
3. Bake ten or twelve minutes in a moderate oven
4. Let it cool a little after it is drawn from the oven
5. Cut it up into any desired shapes

— Mrs. Brigham

Source — Cooking in Old Créole Days

Prepared by Brody C. Pinion

Louisiana Anthology

July 15, 2017

Jambalaya

Ingredients:

• 1 whole chicken
• Salt and Pepper (season to taste)
• 1 Tbsp of lard
• 1/2 lb of Ham
• 1 Tbsp of chopped onions
• 3 large tomatoes, sliced
• Parsley (to taste)
• 2 1/2 cups water
• 1 cup rice
• 1 tsp butter

Directions:

1. Cut up chicken; season with salt and pepper.
2. Fry the lard in. Cut up ham in inch long pieces and fry.
3. Remove ham and fry onions.
4. Slice up the tomatoes and fry. Add a little parsley. 
5. Add ham and chicken back to frying pan. 
6. Add 2 1/2 cups of water, let it boil. Add a cup of rice.
7. Cook until rice is finished, reduce to a simmer. 
8. Add a tsp of butter and stir.
9. Once the rice has dried, it is ready to serve.

— Lydia Eustis.

Source — Cooking in Old Créole Days
Prepared by Brennan Edwards

Louisiana Anthology

July 15, 2017

Jambalaya

Ingredients:

• 1 whole chicken
• Salt and Pepper (season to taste)
• 1 Tbsp of lard
• 1/2 lb of Ham
• 1 Tbsp of chopped onions
• 3 large tomatoes, sliced
• Parsley (to taste)
• 2 1/2 cups water
• 1 cup rice
• 1 tsp butter

Directions:

1. Cut up chicken; season with salt and pepper.
2. Fry the lard in. Cut up ham in inch long pieces and fry.
3. Remove ham and fry onions.
4. Slice up the tomatoes and fry. Add a little parsley. 
5. Add ham and chicken back to frying pan. 
6. Add 2 1/2 cups of water, let it boil. Add a cup of rice.
7. Cook until rice is finished, reduce to a simmer. 
8. Add a tsp of butter and stir.
9. Once the rice has dried, it is ready to serve.

— Lydia Eustis.

Source — Cooking in Old Créole Days
Prepared by Brennan Edwards

Louisiana Anthology

July 15, 2017

Mrs. Kelly's Delicious Mutton Soup

Ingredients

• Cold Mutton
• Gravy left from the day before
• Spoonful of butter
• little onion
• corn farina

Directions

1.  Cut in large slices some cold mutton.
2.  Take the gravy left from the day before and warm it.
3.  Take a separate saucepan, put in it a spoonful of butter, a little onion, cut fine
4.  Sprinkle a little corn farina, stirring all the time, until warm,
5.  Add the gravy.
6.  Put all in a double saucepan.
7.  Then put in the cold mutton.
8.  Leave until it gets nice and hot

— Whitchurch.

Source — Cooking in Old Créole Days

Prepared by Brody C. Pinion

Louisiana Anthology

July 15, 2017

Mrs. Kelly's Delicious Mutton Soup

Ingredients

• Cold Mutton
• Gravy left from the day before
• Spoonful of butter
• little onion
• corn farina

Directions

1.  Cut in large slices some cold mutton.
2.  Take the gravy left from the day before and warm it.
3.  Take a separate saucepan, put in it a spoonful of butter, a little onion, cut fine
4.  Sprinkle a little corn farina, stirring all the time, until warm,
5.  Add the gravy.
6.  Put all in a double saucepan.
7.  Then put in the cold mutton.
8.  Leave until it gets nice and hot

— Whitchurch.

Source — Cooking in Old Créole Days

Prepared by Brody C. Pinion

Louisiana Anthology

July 15, 2017

New Orleans way to cook Snipe

Ingredients

• Jelly made from calf's feet
• Madeira Wine
• Small piece of salt pork
• Piece of liver
• Salt
• Red pepper
• Black pepper
• Few Soda Crackers
• Chopped truffles
• Mushrooms
• Meat juice
• One Snipe

Directions

1. Season the salted pork and piece of liver with salt, red and black pepper.
2. Chop the meat up fine.
3. Put a few soda crackers in the oven and toast and pulverize them.
4. Mix the soda crackers with the chopped meat.
5. Add chopped truffles and mushrooms and just enough meat juice to soften it.
6. Cut your Snipe in two.
7. Put the Snipe in a china tureen and fill in the empty places with the hash.
8. Put on a very slow fire for several hours.

— Mrs. Cuthbert Slocum

Source — Cooking in Old Créole Days

Prepared by Brody C. Pinion

Louisiana Anthology

July 15, 2017

;

New Orleans way to cook Snipe

Ingredients

• Jelly made from calf's feet
• Madeira Wine
• Small piece of salt pork
• Piece of liver
• Salt
• Red pepper
• Black pepper
• Few Soda Crackers
• Chopped truffles
• Mushrooms
• Meat juice
• One Snipe

Directions

1. Season the salted pork and piece of liver with salt, red and black pepper.
2. Chop the meat up fine.
3. Put a few soda crackers in the oven and toast and pulverize them.
4. Mix the soda crackers with the chopped meat.
5. Add chopped truffles and mushrooms and just enough meat juice to soften it.
6. Cut your Snipe in two.
7. Put the Snipe in a china tureen and fill in the empty places with the hash.
8. Put on a very slow fire for several hours.

— Mrs. Cuthbert Slocum

Source — Cooking in Old Créole Days

Prepared by Brody C. Pinion

Louisiana Anthology

July 15, 2017

;

How to Destroy Flies

Ingredients 

• 1 pint of milk
• 1/4 pound of raw sugar
• 2 ounces of ground pepper

Directions

1. Combine ingredients
2. Simmer over fire for 8-10 minutes
3. Place in shallow dishes
4. Wait for flies to attack
5. Wait a few moments for flies to suffocate.

Source — Cooking in Old Creole Days.

Prepared by Tara Schuler

Louisiana Anthology

July 21, 2017

Sauce for Wild Duck

Ingredients

• 1 tablespoon of sugar
• 1 tablespoon of tomato catsup
• Lemon juice, to taste
• Salt, to taste
• Cayenne pepper, to taste

Directions

1. Combine ingredients to form sauce
2. Spread on wild duck
3. Enjoy!

Source — Cooking in Old Creole Days.
Prepared by Tara Schuler
Louisiana Anthology
July 21, 2017

Sauce for Wild Duck

Ingredients

• 1 tablespoon of sugar
• 1 tablespoon of tomato catsup
• Lemon juice, to taste
• Salt, to taste
• Cayenne pepper, to taste

Directions

1. Combine ingredients to form sauce
2. Spread on wild duck
3. Enjoy!

Source — Cooking in Old Creole Days.
Prepared by Tara Schuler
Louisiana Anthology
July 21, 2017

How to Destroy Flies

Ingredients 

• 1 pint of milk
• 1/4 pound of raw sugar
• 2 ounces of ground pepper

Directions

1. Combine ingredients
2. Simmer over fire for 8-10 minutes
3. Place in shallow dishes
4. Wait for flies to attack
5. Wait a few moments for flies to suffocate.

Source — Cooking in Old Creole Days.

Prepared by Tara Schuler

Louisiana Anthology

July 21, 2017

Veal Croquettes

Ingredients

• 1 pound of veal
• 1/2 cup of milk
• 1 teaspoon of flour
• 3 tablespoons of butter
• 2 eggs
• 1/2 cup of bread crumbs
• 1/4 cup of lard

Directions

Sauce

1. Combine milk, flour, and butter
2. Cook until thickened

Egg Wash Mixture

1. Combine eggs and a small amount of milk

Croquettes

1. Mince veal (egg)
2. Stir sauce into veal
3. Roll veal into balls
4. Dip balls into egg and milk mixture
5. Roll bolls into browned bread crumbs
6. Fry in hot lard.

Source — Cooking in Old Creole Days.
Prepared by Tara Schuler
Louisiana Anthology
July 21, 2017

Candied Orange

Ingredients

• 5 oranges
• 1 pound of sugar
• 1 pint of water

Directions

1. Peel and quarter oranges
2. Combine sugar and water
3. Place water and sugar over fire to form syrup
4. Dip orange into syrup
5. Place orange quarter on sieve to drain
6. Dain until cool.

Source — Cooking in Old Créole Days.
Prepared by Tara Schuler
Louisiana Anthology
July 21, 2017

Candied Orange

Ingredients

• 5 oranges
• 1 pound of sugar
• 1 pint of water

Directions

1. Peel and quarter oranges
2. Combine sugar and water
3. Place water and sugar over fire to form syrup
4. Dip orange into syrup
5. Place orange quarter on sieve to drain
6. Dain until cool.

Source — Cooking in Old Créole Days.
Prepared by Tara Schuler
Louisiana Anthology
July 21, 2017

Veal Croquettes

Ingredients

• 1 pound of veal
• 1/2 cup of milk
• 1 teaspoon of flour
• 3 tablespoons of butter
• 2 eggs
• 1/2 cup of bread crumbs
• 1/4 cup of lard

Directions

Sauce

1. Combine milk, flour, and butter
2. Cook until thickened

Egg Wash Mixture

1. Combine eggs and a small amount of milk

Croquettes

1. Mince veal (egg)
2. Stir sauce into veal
3. Roll veal into balls
4. Dip balls into egg and milk mixture
5. Roll bolls into browned bread crumbs
6. Fry in hot lard.

Source — Cooking in Old Creole Days.
Prepared by Tara Schuler
Louisiana Anthology
July 21, 2017

Fried Carrots

Ingredients

• 5 Carrots (young, tender)
• 1 cup brown sugar
• 1/2 cup of butter

Directions

1. Slice carrots into thin, round shapes
2. Roll carrot slices in brown sugar
3. Fry carrots in butter until brown.

Source — Cooking in Old Creole Days.
Prepared by Tara Schuler
Louisiana Anthology
July 21, 2017

Fried Carrots

Ingredients

• 5 Carrots (young, tender)
• 1 cup brown sugar
• 1/2 cup of butter

Directions

1. Slice carrots into thin, round shapes
2. Roll carrot slices in brown sugar
3. Fry carrots in butter until brown.

Source — Cooking in Old Creole Days.
Prepared by Tara Schuler
Louisiana Anthology
July 21, 2017

Sweet Potato Buns

Ingredients

• 1/2 pound of sweet potatos
• 1/2 cup of flour
• tablespoon of yeast
• Spice and sugar to taste

Directions

1. Peel, dice, boil and mash the sweet potato.
2. Mix in as much flour as it will make it like bread.
3. Add spice and sugar to taste, with a tablespoon of yeast.
4. Preheat oven to 400 degrees F and bake for 15 minutes or until browning.
5. To be served and eaten with warm butter as a glaze or dip.

Source — Cooking in Old Creole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017

Sweet Potato Buns

Ingredients

• 1/2 pound of sweet potatos
• 1/2 cup of flour
• tablespoon of yeast
• Spice and sugar to taste

Directions

1. Peel, dice, boil and mash the sweet potato.
2. Mix in as much flour as it will make it like bread.
3. Add spice and sugar to taste, with a tablespoon of yeast.
4. Preheat oven to 400 degrees F and bake for 15 minutes or until browning.
5. To be served and eaten with warm butter as a glaze or dip.

Source — Cooking in Old Creole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017

Corn Bread

Ingredients

• 1/3 of a cup of hominy
• 2 tablespoons of butter and lard mixed
• 3 whole eggs
• 1 cup of corn meal
• 1 cup of milk

Directions

1. Preheat the cast iron skillet and lightly grease (to prevent sticking).
2. Whisk together all dry ingredients (handful of hominy and 1 cup of corn meal) in a large bowl.
3. In another bowl, beat the 3 eggs and 1 cup of milk until combined.
4. Mix together the wet and dry ingredients, thoroughly, and stir in the melted 2 tablespoons of butter and lard mix.
5. Pour batter into preheated skillet, evenly and bake at 400 degrees F for 20 minutes or until edges are golden-brown.

Source — Cooking in Old Creole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017

Corn Bread

Ingredients

• 1/3 of a cup of hominy
• 2 tablespoons of butter and lard mixed
• 3 whole eggs
• 1 cup of corn meal
• 1 cup of milk

Directions

1. Preheat the cast iron skillet and lightly grease (to prevent sticking).
2. Whisk together all dry ingredients (handful of hominy and 1 cup of corn meal) in a large bowl.
3. In another bowl, beat the 3 eggs and 1 cup of milk until combined.
4. Mix together the wet and dry ingredients, thoroughly, and stir in the melted 2 tablespoons of butter and lard mix.
5. Pour batter into preheated skillet, evenly and bake at 400 degrees F for 20 minutes or until edges are golden-brown.

Source — Cooking in Old Creole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017

Chocolate Icing

Ingredients

• Take one-quarter of a pound (4 ounces) of Menier's best chocolate (or chocolate chips)
• 1 cup of milk

Directions

1. In a pot, bring milk to a boil
2. Put in chocolate until dissolved, stirring gently for quarter of an hour (15 minutes).
3. Pour into bowl and let cool
4. Once cool, apply.

Source — Cooking in Old Creole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017

Chocolate Icing

Ingredients

• Take one-quarter of a pound (4 ounces) of Menier's best chocolate (or chocolate chips)
• 1 cup of milk

Directions

1. In a pot, bring milk to a boil
2. Put in chocolate until dissolved, stirring gently for quarter of an hour (15 minutes).
3. Pour into bowl and let cool
4. Once cool, apply.

Source — Cooking in Old Creole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017

Cafe Parfait

Ingredients

• 2 quarts of sweet fresh cream
• 1 lb of ice
• Pint and a half of essence of coffee
• Sugar (to taste)

Directions

1. Take two quarts of sweet fresh cream and put into a cowl
2. Pound in a clean cloth, one pound of ice and add to the cream.
3. Add a pint and a half of essence of coffee and add sugar to taste.
4. Taking two glass pitchers, pour the mixture from one pitcher into the other until thoroughly mixed.
5. Keep on ice for 15 minutes until ready to serve.

— Celestine Eustis

Source — Cooking in Old Créole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017

Cafe Parfait

Ingredients

• 2 quarts of sweet fresh cream
• 1 lb of ice
• Pint and a half of essence of coffee
• Sugar (to taste)

Directions

1. Take two quarts of sweet fresh cream and put into a cowl
2. Pound in a clean cloth, one pound of ice and add to the cream.
3. Add a pint and a half of essence of coffee and add sugar to taste.
4. Taking two glass pitchers, pour the mixture from one pitcher into the other until thoroughly mixed.
5. Keep on ice for 15 minutes until ready to serve.

— Celestine Eustis

Source — Cooking in Old Créole Days

Prepared by Makenzie Miller

Louisiana Anthology

July 13, 2017