Egg Plant

Ingredients

• Some chopped meat
• A little stale bread
• Salt
• Pepper
• Onions
• Parsley
• Little bit of ham or tongue
• Egg plant

Directions

1. Parboil them, cut them in half and scrape out the soft part, which you put in a bowl.
2. Add to it some chopped meat and a little stale bread.
3. Season with salt, pepper, onions, parsley, and a little bit of ham or tongue. 
4. Put all in the frying-pan for a few moments
5. Put back in the egg-plant shells
6. Sprinkle bread crumbs on top
7. Brown in the oven

Source — Cooking in Old Creole Days.

Prepared by Paul W. Haire

Louisiana Anthology

July 19,2017

Egg Plant

Ingredients

• Some chopped meat
• A little stale bread
• Salt
• Pepper
• Onions
• Parsley
• Little bit of ham or tongue
• Egg plant

Directions

1. Parboil them, cut them in half and scrape out the soft part, which you put in a bowl.
2. Add to it some chopped meat and a little stale bread.
3. Season with salt, pepper, onions, parsley, and a little bit of ham or tongue. 
4. Put all in the frying-pan for a few moments
5. Put back in the egg-plant shells
6. Sprinkle bread crumbs on top
7. Brown in the oven

Source — Cooking in Old Creole Days.

Prepared by Paul W. Haire

Louisiana Anthology

July 19,2017

Corn Meal Bread

Ingredients

• (1/4 cup) Piece of butter the size of an egg
• Pint of corn meal
• Two eggs
• New milk
• Spoonful of yeast (5ml)

Directions

Batter

1. Rub a piece of butter the size of an egg into a pint of corn meal.
2. Make it a batter with two eggs and some new milk.
3. Add a spoonful of yeast.. 

Cooking

1. Set it by the fire an hour to rise.
2. Butter little pans, fill them, and bake.

Source — Cooking in Old Creole Days.

Prepared by Paul W. Haire

Louisiana Anthology

July 19,2017

Corn Meal Bread

Ingredients

• (1/4 cup) Piece of butter the size of an egg
• Pint of corn meal
• Two eggs
• New milk
• Spoonful of yeast (5ml)

Directions

Batter

1. Rub a piece of butter the size of an egg into a pint of corn meal.
2. Make it a batter with two eggs and some new milk.
3. Add a spoonful of yeast.. 

Cooking

1. Set it by the fire an hour to rise.
2. Butter little pans, fill them, and bake.

Source — Cooking in Old Creole Days.

Prepared by Paul W. Haire

Louisiana Anthology

July 19,2017

Thin Water Biscuits

Ingredients

• One-half pound of flour
• Two ounces butter 
• A pinch (1⁄8 teaspoon) of salt
• Milk

Directions

Dough

1. Mix all ingredients into a stiff paste
2. Roll out paste very thin
3. Prick the paste well with the biscuit pricker
4. Cut in diamonds

Cooking

• Bake them in a quick oven (375-400° F)

Source — Cooking in Old Creole Days.

Prepared by Paul W. Haire

Louisiana Anthology

July 19,2017

Thin Water Biscuits

Ingredients

• One-half pound of flour
• Two ounces butter 
• A pinch (1⁄8 teaspoon) of salt
• Milk

Directions

Dough

1. Mix all ingredients into a stiff paste
2. Roll out paste very thin
3. Prick the paste well with the biscuit pricker
4. Cut in diamonds

Cooking

• Bake them in a quick oven (375-400° F)

Source — Cooking in Old Creole Days.

Prepared by Paul W. Haire

Louisiana Anthology

July 19,2017

Thick Water Biscuits

Ingredients

• Three pounds of flour
• Two and a half ounces of butter
• Pinch (1⁄8 teaspoon) of salt 
• One teaspoon of baking powder
• Milk

Directions

Dough

1. Mix all ingredients well into a a stiff paste  
2. Roll out one sheet half an inch thick
3. Prick the dough well
4. Cut them with a round cutter and blade as quick as possible

Cooking 

1. Bake them in a oven, but not as hot as the thin biscuits

Source — Cooking in Old Creole Days.

Prepared by Paul W. Haire

Louisiana Anthology

July 19,2017

Thick Water Biscuits

Ingredients

• Three pounds of flour
• Two and a half ounces of butter
• Pinch (1⁄8 teaspoon) of salt 
• One teaspoon of baking powder
• Milk

Directions

Dough

1. Mix all ingredients well into a a stiff paste  
2. Roll out one sheet half an inch thick
3. Prick the dough well
4. Cut them with a round cutter and blade as quick as possible

Cooking 

1. Bake them in a oven, but not as hot as the thin biscuits

Source — Cooking in Old Creole Days.

Prepared by Paul W. Haire

Louisiana Anthology

July 19,2017

Muffins

Ingredients

• One cupful of hominy
  
• One teaspoonful of butter
• One cupful of wheat flour
• One tablespoonful of sugar
• One, half teaspoonful of salt
• One egg
• One teaspoonful of baking powder
• Sweet milk

 Directions  

1. Mix well with sweet milk
2. Until a smooth taste
3. Put a spoonful into a buttered mold

 Source — Cooking in Old Creole Days.
Prepared by Tyler Fincher
Louisiana Anthology
July 18,2017

Muffins

Ingredients

• One cupful of hominy
  
• One teaspoonful of butter
• One cupful of wheat flour
• One tablespoonful of sugar
• One, half teaspoonful of salt
• One egg
• One teaspoonful of baking powder
• Sweet milk

 Directions  

1. Mix well with sweet milk
2. Until a smooth taste
3. Put a spoonful into a buttered mold

 Source — Cooking in Old Creole Days.
Prepared by Tyler Fincher
Louisiana Anthology
July 18,2017

Leonie Penin's Dry Cake

Ingredients

• One cupful of sugar
• One cupful of flour
• One cupful of butter
• Three eggs

Directions

1. One cupful sugar, one cupful flour, dried in the oven and sifted,
2. One cupful butter, three eggs beaten all together in a bowl very thoroughly
3. Butter two pie plates
4. Put a little flour in the plates
5. Put cake into the oven to bake

Source — Cooking in Old Creole Days.
Prepared by Tyler Fincher
Louisiana Anthology
July 18,2017

Leonie Penin's Dry Cake

Ingredients

• One cupful of sugar
• One cupful of flour
• One cupful of butter
• Three eggs

Directions

1. One cupful sugar, one cupful flour, dried in the oven and sifted,
2. One cupful butter, three eggs beaten all together in a bowl very thoroughly
3. Butter two pie plates
4. Put a little flour in the plates
5. Put cake into the oven to bake

Source — Cooking in Old Creole Days.
Prepared by Tyler Fincher
Louisiana Anthology
July 18,2017

Spiced Beef

Ingredients

• One round of beef
• One can of tomatoes
• One bunch of carrots
• One onion
• One heaping tablespoonful of cloves
• One of allspice, ground
• One cup of flour

Directions

1. Take round of beef and put in porcelain pot
2. Over this, pour one can of tomatoes
3. And put one bunch of carrots, and one onion, sliced fine
4. Put on back of stove at three o'clock for an eight o'clock dinner 
5. Let it cook slowly all the time
6. A short time before dinner, add a heaping tablespoonful of cloves
7. And one of allspice, ground.
8. Then brown a cup of flour and make it into gravy 
9. And add this to the rest.

Source — Cooking in Old Creole Days.
Prepared by Tyler Fincher
Louisiana Anthology
July 18,2017

Spiced Beef

Ingredients

• One round of beef
• One can of tomatoes
• One bunch of carrots
• One onion
• One heaping tablespoonful of cloves
• One of allspice, ground
• One cup of flour

Directions

1. Take round of beef and put in porcelain pot
2. Over this, pour one can of tomatoes
3. And put one bunch of carrots, and one onion, sliced fine
4. Put on back of stove at three o'clock for an eight o'clock dinner 
5. Let it cook slowly all the time
6. A short time before dinner, add a heaping tablespoonful of cloves
7. And one of allspice, ground.
8. Then brown a cup of flour and make it into gravy 
9. And add this to the rest.

Source — Cooking in Old Creole Days.
Prepared by Tyler Fincher
Louisiana Anthology
July 18,2017

Thick Water Biscuits

Ingredients

• Three pounds of flour
• Two and a half ounces of butter
• A pinch of salt
• One teaspoonful of baking powder
• Milk

Directions

1. Mix all well together into a stiff paste
2. Roll out one-half an inch thick
3. Prick them well
4. Cut them with a round cutter
5. And bake as quickly as possible,
6. But not in so hot an oven as the thin biscuits

Source — Cooking in Old Creole Days.
Prepared by Tyler Fincher
Louisiana Anthology
July 18,2017

Thick Water Biscuits

Ingredients

• Three pounds of flour
• Two and a half ounces of butter
• A pinch of salt
• One teaspoonful of baking powder
• Milk

Directions

1. Mix all well together into a stiff paste
2. Roll out one-half an inch thick
3. Prick them well
4. Cut them with a round cutter
5. And bake as quickly as possible,
6. But not in so hot an oven as the thin biscuits

Source — Cooking in Old Creole Days.
Prepared by Tyler Fincher
Louisiana Anthology
July 18,2017

Turkey Stuffing

Ingredients

• Equal parts of Stale baker's bread
• Corn bread (left over from breakfast)
• One hard boiled egg
• A few raw oysters
• Butter
• Salt
• Pepper (red and white)
• Remnant of pate de foie gras
• Soup or stock

Directions

1. Chop up a few raw oysters
2. Mix well with butter, salt, and pepper
3. Put in the oven to bake
4. Add it to a remnant of pate de foie gras
5. Stuff the turkey
6. Cook no longer than an hour or an hour and 15 minutes
7. Do not let it dry, juice should run from it when carved
8. Baste it with soup or stock

Source — Cooking in Old Creole Days.
  Prepared by Tyler Fincher
Louisiana Anthology
July 18,2017

Turkey Stuffing

Ingredients

• Equal parts of Stale baker's bread
• Corn bread (left over from breakfast)
• One hard boiled egg
• A few raw oysters
• Butter
• Salt
• Pepper (red and white)
• Remnant of pate de foie gras
• Soup or stock

Directions

1. Chop up a few raw oysters
2. Mix well with butter, salt, and pepper
3. Put in the oven to bake
4. Add it to a remnant of pate de foie gras
5. Stuff the turkey
6. Cook no longer than an hour or an hour and 15 minutes
7. Do not let it dry, juice should run from it when carved
8. Baste it with soup or stock

Source — Cooking in Old Creole Days.
  Prepared by Tyler Fincher
Louisiana Anthology
July 18,2017

Corn Bread

Ingredients

• One cup of corn meal
• Two spoonfuls of flour
• A spoonful of sugar
• A dash of salt
• One egg
• A spoonful of butter
• A half spoonful of baking powder

Directions

1. Pour all ingredients into a large bowl
2. Mix well
3. Pour mixture into an 8-inch, greased baking dish
4. Bake at 425 degrees Fahrenheit until fluffy and top is light brown
5. Serve with mussels

Source — Cooking in Old Creole Days.
Prepared by August Vidacovich
Louisiana Anthology
July 17,2017

Corn Bread

Ingredients

• One cup of corn meal
• Two spoonfuls of flour
• A spoonful of sugar
• A dash of salt
• One egg
• A spoonful of butter
• A half spoonful of baking powder

Directions

1. Pour all ingredients into a large bowl
2. Mix well
3. Pour mixture into an 8-inch, greased baking dish
4. Bake at 425 degrees Fahrenheit until fluffy and top is light brown
5. Serve with mussels

Source — Cooking in Old Creole Days.
Prepared by August Vidacovich
Louisiana Anthology
July 17,2017

Sweet Potatoes

1) Ingredients

• Sweet potatoes, as many as you desire
• Brown sugar
• Butter

Directions

1. Boil potatoes until nearly cooked through
2. Remove from water
3. Peel and slice potatoes
4. Sprinkle with brown sugar
5. Fry in hot butter 

 

2) Ingredients

• Sweet potatoes, as many as you desire
• Lard

Directions

1. Peel and slice raw sweet potatoes
2. Soak in very cold water
3. Fry in hot lard
4. More lard and hotter makes potatoes dryer

3) Ingredients

• Sweet potatoes, as many as you desire
• Butter
• Brown sugar

 Directions

1. Boil sweet potatoes
2. Remove from water
3. Peel potatoes
4. Mash potatoes with butter
5. Put in baking dish
6. Cover with brown sugar
7. Bake at 425 degrees Fahrenheit until soft 

Additional Notes

Sweet potatoes are improved if the tough outside skin is removed, and cooked under roast beef.

 

Source — Cooking in Old Creole Days.
Prepared by Bruce R. Magee
Louisiana Anthology
November 5, 2014

Nice Cold Dish for Lunch, To Be Eaten with Salad

Ingredients

• Good-sized chicken
• Knuckle of veal
• Onion
• 3 hard boiled eggs
• Ham or tongue
• Chicken livers
• Salt
• Parsley
• Tomato juice (optional)

Directions

1. Boil chicken with onion, salt, and parsley covered for 2 hours
2. Take out chicken and cut into 1/2 inch squares
3. Add veal
4. Cover meat with water and simmer for another hour to complete stock
5. Season to taste with salt and pepper
6. Place chicken, eggs, ham or tongue, and chicken livers in a mold
7. Pour stock over mold
8. Optional: color with tomato juice

Source — Cooking in Old Creole Days.
Prepared by August Vidacovich
Louisiana Anthology
July 17, 2017

Eggs a la Morelle

Ingredients

• 6-8 eggs
• Pint of half and half cream
• Tablespoon of butter
• Teaspoon of flour
• Salt
• Red Pepper
• Onion juice

Directions 

 

Eggs

1. Boil eggs for 20 minutes

White Sauce

1. Pour a pint of cream in a double saucepan
2. Add butter and flour
3. Add salt, red pepper, and onion juice to taste
4. Cut eggs in half and add sauce

Source — Cooking in Old Creole Days.
Prepared by August Vidacovich
Louisiana Anthology
July 17, 2017

Simple, Clear Tomato Soup

 Ingredients

• 2 Tomatoes
• Onion, cut into strips
• Clear broth
• 1 egg

Directions

1. Boil tomatoes in water with onion and butter thoroughly
2. Drain water
3. Add tomatoes (and optionally onion) to clear stock
4. Add 1/2 of egg white to clear stock
5. Let stand to desired taste
6. Pass through washed cheesecloth
7. Add basil, salt, and pepper to taste

Source — Cooking in Old Creole Days.
Prepared by August Vidacovich
Louisiana Anthology
July 17, 2017

Simple, Clear Tomato Soup

 Ingredients

• 2 Tomatoes
• Onion, cut into strips
• Clear broth
• 1 egg

Directions

1. Boil tomatoes in water with onion and butter thoroughly
2. Drain water
3. Add tomatoes (and optionally onion) to clear stock
4. Add 1/2 of egg white to clear stock
5. Let stand to desired taste
6. Pass through washed cheesecloth
7. Add basil, salt, and pepper to taste

Source — Cooking in Old Creole Days.
Prepared by August Vidacovich
Louisiana Anthology
July 17, 2017

Eggs a la Morelle

Ingredients

• 6-8 eggs
• Pint of half and half cream
• Tablespoon of butter
• Teaspoon of flour
• Salt
• Red Pepper
• Onion juice

Directions 

 

Eggs

1. Boil eggs for 20 minutes

White Sauce

1. Pour a pint of cream in a double saucepan
2. Add butter and flour
3. Add salt, red pepper, and onion juice to taste
4. Cut eggs in half and add sauce

Source — Cooking in Old Creole Days.
Prepared by August Vidacovich
Louisiana Anthology
July 17, 2017

Nice Cold Dish for Lunch, To Be Eaten with Salad

Ingredients

• Good-sized chicken
• Knuckle of veal
• Onion
• 3 hard boiled eggs
• Ham or tongue
• Chicken livers
• Salt
• Parsley
• Tomato juice (optional)

Directions

1. Boil chicken with onion, salt, and parsley covered for 2 hours
2. Take out chicken and cut into 1/2 inch squares
3. Add veal
4. Cover meat with water and simmer for another hour to complete stock
5. Season to taste with salt and pepper
6. Place chicken, eggs, ham or tongue, and chicken livers in a mold
7. Pour stock over mold
8. Optional: color with tomato juice

Source — Cooking in Old Creole Days.
Prepared by August Vidacovich
Louisiana Anthology
July 17, 2017

Sweet Potatoes

1) Ingredients

• Sweet potatoes, as many as you desire
• Brown sugar
• Butter

Directions

1. Boil potatoes until nearly cooked through
2. Remove from water
3. Peel and slice potatoes
4. Sprinkle with brown sugar
5. Fry in hot butter 

 

2) Ingredients

• Sweet potatoes, as many as you desire
• Lard

Directions

1. Peel and slice raw sweet potatoes
2. Soak in very cold water
3. Fry in hot lard
4. More lard and hotter makes potatoes dryer

3) Ingredients

• Sweet potatoes, as many as you desire
• Butter
• Brown sugar

 Directions

1. Boil sweet potatoes
2. Remove from water
3. Peel potatoes
4. Mash potatoes with butter
5. Put in baking dish
6. Cover with brown sugar
7. Bake at 425 degrees Fahrenheit until soft 

Additional Notes

Sweet potatoes are improved if the tough outside skin is removed, and cooked under roast beef.

 

Source — Cooking in Old Creole Days.
Prepared by Bruce R. Magee
Louisiana Anthology
November 5, 2014

Cure Beef for Brisket

Ingredients

• 1 lb bag of salt
• Pinch of sugar
• Equal amount of cloves(in comparison to sugar)

Directions

1. Mix salt, sugar, and cloves into one mixture 
2. Rub mixture into beef daily for 1 week
3. At end of 1 week, beef is done curing process
4. Prepare brisket to your liking

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

Cure Beef for Brisket

Ingredients

• 1 lb bag of salt
• Pinch of sugar
• Equal amount of cloves(in comparison to sugar)

Directions

1. Mix salt, sugar, and cloves into one mixture 
2. Rub mixture into beef daily for 1 week
3. At end of 1 week, beef is done curing process
4. Prepare brisket to your liking

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

Raw Beef Soup

Ingredients

• 1 lb of chipped beaf
• 1 pint preserve jar
• Muriatic acid
• 4 oz. of water
• Salt

Directions

1. Put beef into preserve jar
2. Add 4 oz. of water into jar
3. Add 4 drops of muriatic acid
4. Seal, shake, and place preserve jar in freezer for 12 hours
5.  Let jar thaw
6. Place on stove for 1 hour until water is hot
7. Strain contents of the jar through a cloth into a bowl
8. Chill contents over ice
9. Take off ice and let stand for 10 minutes
10. Salt soup to taste and enjoy!

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

Raw Beef Soup

Ingredients

• 1 lb of chipped beaf
• 1 pint preserve jar
• Muriatic acid
• 4 oz. of water
• Salt

Directions

1. Put beef into preserve jar
2. Add 4 oz. of water into jar
3. Add 4 drops of muriatic acid
4. Seal, shake, and place preserve jar in freezer for 12 hours
5.  Let jar thaw
6. Place on stove for 1 hour until water is hot
7. Strain contents of the jar through a cloth into a bowl
8. Chill contents over ice
9. Take off ice and let stand for 10 minutes
10. Salt soup to taste and enjoy!

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

Chowder for 8 persons

Ingredients

• 6 potatoes
• 6 onions
• 2 soaked ship biscuits
• 4 slices of bacon
• 4lbs of codfish 
• 4 tablespoons of butter
• 2 tablespoons of salt
• 1 teaspoon of black pepper
• 1/2 teaspoon of nutmeg
• 1/2 teaspoon of cloves
• 1 oz of thyme
• Vegetable Stock
• 3 tablespoons of chopped parsley
• Lemon juice
• 5 lumps of sugar

Directions

1. Boil, mash, and pass the 6 potatoes through a colander
2. Slice and fry 6 onions til browned in saucepan
3. Fry and dice 4 slices of bacon into saucepan
4. Cut Codfish into inch thick pieces
5. Add layer of of fish 
6. Season fish with black pepper, grated nutmeg, cloves, and thyme
7. Pour in vegetable stock to cover contents 
8. Repeat 1-6 until saucepan is mostly filled
9. Add soaked ship biscuits
10. Season with chopped parsley
11. Slowly cook for an hour
12. Meanwhile, add 5 lumps of sugar and lemon juice
13.  Serve with glass of wine and enjoy!

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

Chowder for 8 persons

Ingredients

• 6 potatoes
• 6 onions
• 2 soaked ship biscuits
• 4 slices of bacon
• 4lbs of codfish 
• 4 tablespoons of butter
• 2 tablespoons of salt
• 1 teaspoon of black pepper
• 1/2 teaspoon of nutmeg
• 1/2 teaspoon of cloves
• 1 oz of thyme
• Vegetable Stock
• 3 tablespoons of chopped parsley
• Lemon juice
• 5 lumps of sugar

Directions

1. Boil, mash, and pass the 6 potatoes through a colander
2. Slice and fry 6 onions til browned in saucepan
3. Fry and dice 4 slices of bacon into saucepan
4. Cut Codfish into inch thick pieces
5. Add layer of of fish 
6. Season fish with black pepper, grated nutmeg, cloves, and thyme
7. Pour in vegetable stock to cover contents 
8. Repeat 1-6 until saucepan is mostly filled
9. Add soaked ship biscuits
10. Season with chopped parsley
11. Slowly cook for an hour
12. Meanwhile, add 5 lumps of sugar and lemon juice
13.  Serve with glass of wine and enjoy!

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

Gumbo File

Ingredients

• 1 Tablespoon of lard
• 1 Tablespoon of flour
• Chopped onion
• Chicken chopped to pieces
• Diced slice of ham
• 2-3 Pods of red pepper
• Salt
• 3 Dozen Oysters in their own liquor
• 1/2 Tablespoon of Filet seasoning

Directions

1. Add equal parts of pure lard and flour into saucepan 
2. Stir until roux is light brown
3. Add chopped onions into roux and stir 'til soft
4. Add chopped chicken into saucepan
5. Add diced ham(continue stirring throughout)
6. Add 2-3 Pods of red pepper
7. Salt to your personal taste
8. Add quart of hot water
9. Let simmer for 2  1/2 hours
10. 2 hours and 15 minutes in, add 3 dozen raw oysters and oyster liquor
11. Let simmer for remaining 15 minutes 
12. Add 1/2 teaspoon of Filet before serving
13. Serve hot over rice and enjoy!

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

Gumbo File

Ingredients

• 1 Tablespoon of lard
• 1 Tablespoon of flour
• Chopped onion
• Chicken chopped to pieces
• Diced slice of ham
• 2-3 Pods of red pepper
• Salt
• 3 Dozen Oysters in their own liquor
• 1/2 Tablespoon of Filet seasoning

Directions

1. Add equal parts of pure lard and flour into saucepan 
2. Stir until roux is light brown
3. Add chopped onions into roux and stir 'til soft
4. Add chopped chicken into saucepan
5. Add diced ham(continue stirring throughout)
6. Add 2-3 Pods of red pepper
7. Salt to your personal taste
8. Add quart of hot water
9. Let simmer for 2  1/2 hours
10. 2 hours and 15 minutes in, add 3 dozen raw oysters and oyster liquor
11. Let simmer for remaining 15 minutes 
12. Add 1/2 teaspoon of Filet before serving
13. Serve hot over rice and enjoy!

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

How to Make a Caramel

Ingredients

• 4 tablespoons of any kind of sugar
• 1 tablespoon of cold water

Directions

1. Mix together and transfer to a small sauce pan
2. Cook until it candies, more or less according to color

Uses

• Put into pudding, custard or cream
• Pour over pudding or cake

Source — Cooking in Old Creole Days.

Prepared by Andrew Jester

Louisiana Anthology

July 15, 2017

How to Make a Caramel

Ingredients

• 4 tablespoons of any kind of sugar
• 1 tablespoon of cold water

Directions

1. Mix together and transfer to a small sauce pan
2. Cook until it candies, more or less according to color

Uses

• Put into pudding, custard or cream
• Pour over pudding or cake

Source — Cooking in Old Creole Days.

Prepared by Andrew Jester

Louisiana Anthology

July 15, 2017

Corn Cake

Ingredients

• 1 quart of corn meal
• 1/2 quart of milk
• 1/2 quart of water
• Small Quantities of
• Soda
• Salt
• Brown Sugar

Directions

1. Mix the ingredients together
2. Scoop a large spoonful into a skillet and cook like a pancake

Source — Cooking in Old Creole Days.

Prepared by Andrew Jester

Louisiana Anthology

July 15, 2017

Corn Cake

Ingredients

• 1 quart of corn meal
• 1/2 quart of milk
• 1/2 quart of water
• Small Quantities of
• Soda
• Salt
• Brown Sugar

Directions

1. Mix the ingredients together
2. Scoop a large spoonful into a skillet and cook like a pancake

Source — Cooking in Old Creole Days.

Prepared by Andrew Jester

Louisiana Anthology

July 15, 2017

Beef Tea

Ingredients

• 3 lbs. of lean beef
• Ice
• Salt 
• Pepper
• Celery Salt

Directions

1. Cut out all the fat and gristle
2. Place 1/3 of the beef in a saucepan
3. Grab a lump of ice the size of a fist and place it in the center of the beef
4. Lay the remaining beef on top it
5. Let it simmer until all the juice is extracted then bring it to a boil and remove from heat
6. Season as much as you intend to use at once
7. Refrigerate the remainder and seasoned as required

Source — Cooking in Old Creole Days.

Prepared by Andrew Jester

Louisiana Anthology

July 15, 2017

Beef Tea

Ingredients

• 3 lbs. of lean beef
• Ice
• Salt 
• Pepper
• Celery Salt

Directions

1. Cut out all the fat and gristle
2. Place 1/3 of the beef in a saucepan
3. Grab a lump of ice the size of a fist and place it in the center of the beef
4. Lay the remaining beef on top it
5. Let it simmer until all the juice is extracted then bring it to a boil and remove from heat
6. Season as much as you intend to use at once
7. Refrigerate the remainder and seasoned as required

Source — Cooking in Old Creole Days.

Prepared by Andrew Jester

Louisiana Anthology

July 15, 2017

Fruit In Its Own Juice

Ingredients

• Fruit of choice
• Jars (preferably stone)

Directions

1. Prepare the the fruit by removing the stones and paring if necessary
2. Place in a closed vessel, a dry oven or one filled with water will do 
3. Expose to a scalding heat, taking care not to let it burn
4. Fill up jars and seal them carefully (the fruit will spoil if exposed to air)

Source — Cooking in Old Creole Days.

Prepared by Andrew Jester

Louisiana Anthology

July 15, 2017

Fruit In Its Own Juice

Ingredients

• Fruit of choice
• Jars (preferably stone)

Directions

1. Prepare the the fruit by removing the stones and paring if necessary
2. Place in a closed vessel, a dry oven or one filled with water will do 
3. Expose to a scalding heat, taking care not to let it burn
4. Fill up jars and seal them carefully (the fruit will spoil if exposed to air)

Source — Cooking in Old Creole Days.

Prepared by Andrew Jester

Louisiana Anthology

July 15, 2017

Devilled Crabs - New Orleans Style

Ingredients

• Crabs
• Sweet Cream
• Stale Bread Crumbs
• Salt
• Pepper
• Other seasonings of choice

Directions

1. Scald the crabs in boiling water
2. Pick and clean them carefully, keep only the firm white flesh
3. Moisten the flesh with a little sweet cream and taste to see that it is not bitter
4. Add the stale bread crumbs, salt, pepper, and other seasonings
5. Mix everything around and place back into the shells
6. Sprinkle with bread crumbs and put in the oven to brown
7. Serve hot

— Mme. Josephine Nicaud

Source — Cooking in Old Creole Days.

Prepared by Andrew Jester

Louisiana Anthology

July 15, 2017

Devilled Crabs - New Orleans Style

Ingredients

• Crabs
• Sweet Cream
• Stale Bread Crumbs
• Salt
• Pepper
• Other seasonings of choice

Directions

1. Scald the crabs in boiling water
2. Pick and clean them carefully, keep only the firm white flesh
3. Moisten the flesh with a little sweet cream and taste to see that it is not bitter
4. Add the stale bread crumbs, salt, pepper, and other seasonings
5. Mix everything around and place back into the shells
6. Sprinkle with bread crumbs and put in the oven to brown
7. Serve hot

— Mme. Josephine Nicaud

Source — Cooking in Old Creole Days.

Prepared by Andrew Jester

Louisiana Anthology

July 15, 2017

Dutch Sauce

Ingredients

• 5 level teaspoon flour
• 3 teaspoon butter 
• 4 cups milk
• 1 teaspoon onion, chopped
• 1/4 teaspoon sugar
• 2 pieces bay leaf
• 10 peppercorns
• 2 cloves
• 4 to 6 teaspoons lemon 
• 4 to 5 teaspoons vinegar
• 1/2 teaspoon mustard powder
• 2 teaspoons chopped green coriander leaves

Directions

1. Put the milk to boil with chopped onions, green coriander leaves, bay leaf, peppercorns and cloves.
2. Cool the milk and strain
3. Melt the butter, stir in the flour on fire, fry a little without browning it.
4. Add the milk, whisk over the fire until it boils and let it simmer for a few minutes
5. Add a pinch of red chili and grated nutmeg and 1 teaspoon salt.
6. When cold, add vinegar, lemon juice and mustard powder and mix it.
7. Check for salt.

Source — Cooking in Old Creole Days

Prepared by Collin Lockfield

Louisiana Anthology

July 17, 2017

Canvasback Duck

Ingredients 

• 1 domesticated duck or 2 very fat wild ducks
• 1 tablespoon kosher salt
• 1 lemon, cut in half
• 4 sprigs sage, rosemary, parsley or thyme

Instructions

1. Preheat oven to 350 degrees. 
2. Using a needle or a sharp knife point, prick the skin of the duck all over, but be sure to not pierce the meat itself, only the skin. This lets the fat render out and will help crisp the skin. Pay special attention to the back, the flanks, and the very front of the breast.
3. Rub the cut the lemon all over the duck and stick it inside the cavity. 
4. Liberally salt the bird; use a little more salt than you think you need. 
5. Stuff the duck with the herbs. 
6. Let the bird sit out for about 30 minutes to come to room temperature.
7. When you are ready to roast, put the duck on an iron frying pan or other ovenproof pan and surround it with root vegetables. Set the pan in the oven. Cook for 1 hour like this. Small duck (wood ducks, wigeon, teal, ruddier, etc.) only need 40 minutes. After the allotted time, take the pan out of the oven and set the ducks on a cutting board to rest.

Source — Cooking in Old Creole Days
Prepared by Collin Lockfield

Louisiana Anthology

July 17, 2017

Canvasback Duck

Ingredients 

• 1 domesticated duck or 2 very fat wild ducks
• 1 tablespoon kosher salt
• 1 lemon, cut in half
• 4 sprigs sage, rosemary, parsley or thyme

Instructions

1. Preheat oven to 350 degrees. 
2. Using a needle or a sharp knife point, prick the skin of the duck all over, but be sure to not pierce the meat itself, only the skin. This lets the fat render out and will help crisp the skin. Pay special attention to the back, the flanks, and the very front of the breast.
3. Rub the cut the lemon all over the duck and stick it inside the cavity. 
4. Liberally salt the bird; use a little more salt than you think you need. 
5. Stuff the duck with the herbs. 
6. Let the bird sit out for about 30 minutes to come to room temperature.
7. When you are ready to roast, put the duck on an iron frying pan or other ovenproof pan and surround it with root vegetables. Set the pan in the oven. Cook for 1 hour like this. Small duck (wood ducks, wigeon, teal, ruddier, etc.) only need 40 minutes. After the allotted time, take the pan out of the oven and set the ducks on a cutting board to rest.

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