Sauce Bordelaise

Ingredients:

• One tablespoon of finely chopped shallots (small green onions),
• Two tablespoonfuls of bruised cloves,
• Two pieces of garlic, 
• A little butter, 
• Two glasses of claret wine,
• One pint of Spanish sauce,
• A pinch of red pepper,
• Lemon juice,
• Chopped parsley,
• Four ounces of beef marrow cut in rounds

Directions:

1. Put the shallots, cloves, garlic, and a little butter into a pan and fry a little.
2. Add the wine, Spanish sauce, and red pepper.
3. Reduce to the consistency of a sauce.
4. Finish off with lemon juice, parsley, and beef marrow, and hardly heat the mixture in salted boiling water.
5. Use immediately.

— Delmonico

Source — Cooking in Old Creole Days

Published by Marlie Giardina

Louisiana Anthology

June 1, 2018

Sauce Bordelaise

Ingredients:

• One tablespoon of finely chopped shallots (small green onions),
• Two tablespoonfuls of bruised cloves,
• Two pieces of garlic, 
• A little butter, 
• Two glasses of claret wine,
• One pint of Spanish sauce,
• A pinch of red pepper,
• Lemon juice,
• Chopped parsley,
• Four ounces of beef marrow cut in rounds

Directions:

1. Put the shallots, cloves, garlic, and a little butter into a pan and fry a little.
2. Add the wine, Spanish sauce, and red pepper.
3. Reduce to the consistency of a sauce.
4. Finish off with lemon juice, parsley, and beef marrow, and hardly heat the mixture in salted boiling water.
5. Use immediately.

— Delmonico

Source — Cooking in Old Creole Days

Published by Marlie Giardina

Louisiana Anthology

June 1, 2018

Sally Lunn

Ingredients:           

• One quart of flour, 
• One teaspoonful of salt,
• One tablespoonful of sugar, 
• One heaping tablespoon of lard and butter mixed with one-third of a cake yeast (fresh yeast),
• Three eggs, well beaten

Directions:

1. Make the dough with warm water in winter and cold water in summer. It should be the consistency of light bread dough, or rather, softer.
2. Let it rise for four to five hours.
3. Touch lightly, and turn into a buttered cake mold.
4. Bake without a second kneading for forty minutes, and should then soak well. 

— Lauderdale, Virginia

Source — Cooking in Old Creole Days

Published by Marlie Giardina

Louisiana Anthology

June 1, 2018

Sally Lunn

Ingredients:           

• One quart of flour, 
• One teaspoonful of salt,
• One tablespoonful of sugar, 
• One heaping tablespoon of lard and butter mixed with one-third of a cake yeast (fresh yeast),
• Three eggs, well beaten

Directions:

1. Make the dough with warm water in winter and cold water in summer. It should be the consistency of light bread dough, or rather, softer.
2. Let it rise for four to five hours.
3. Touch lightly, and turn into a buttered cake mold.
4. Bake without a second kneading for forty minutes, and should then soak well. 

— Lauderdale, Virginia

Source — Cooking in Old Creole Days

Published by Marlie Giardina

Louisiana Anthology

June 1, 2018

Jumballaya, A Spanish Creole Dish

Ingredients:

• One pound of rice,
• One cold roast chicken or the remnants of a turkey,
• One slice of ham,
• One tablespoon of lard,
• One pint of hot water,
• One or two spoonfuls of cooked tomatoes,

Directions:

1. Wash the rice and soak it for an hour.
2. Cut up the chicken or turkey and ham.
3. Fry the meat in the lard.
4. Stir in the rice.
5. Add a pint of hot water while stirring.
6. Cover the pot and set it where it can cook slowly, until the rice is nearly dry.
7. Add one or two spoonfuls of cooked tomatoes.
8. Add oysters, shrimp, or sausage for variety.

— Mrs. Eustis, Mere

Source — Cooking in Old Creole Days

Prepared by Marlie Giardina

Louisiana Anthology 

June 1, 2018

Jumballaya, A Spanish Creole Dish

Ingredients:

• One pound of rice,
• One cold roast chicken or the remnants of a turkey,
• One slice of ham,
• One tablespoon of lard,
• One pint of hot water,
• One or two spoonfuls of cooked tomatoes,

Directions:

1. Wash the rice and soak it for an hour.
2. Cut up the chicken or turkey and ham.
3. Fry the meat in the lard.
4. Stir in the rice.
5. Add a pint of hot water while stirring.
6. Cover the pot and set it where it can cook slowly, until the rice is nearly dry.
7. Add one or two spoonfuls of cooked tomatoes.
8. Add oysters, shrimp, or sausage for variety.

— Mrs. Eustis, Mere

Source — Cooking in Old Creole Days

Prepared by Marlie Giardina

Louisiana Anthology 

June 1, 2018

Cream a La Celestine

Ingredients

• 6 eggs
• 1 pound of Menier Chocolate 
• 2 cups of sugar
• 1 quart of cream
• Vanilla extract
• 1 pint of milk

Directions

1. Separate egg whites from yolks for all 6 eggs
2. Beat the 6 yolks
3. Add one white to the mix
4. Add two cups of sugar to the mix; flavor with vanilla extract
5. Beat the mix until firm
6. Add cream and stir slowly until mixed thoroughly 
7. Boil milk and add chocolate 
8. Stir until mixed
9. Add chocolate mix to the egg mix and stir slowly
10. Strain the mix
11. Let mix cool and then freeze it

Source — Cooking in Old Creole Days.

Prepared by Brooke Warren

Louisiana Anthology

June 4, 2018

Cream a La Celestine

Ingredients

• 6 eggs
• 1 pound of Menier Chocolate 
• 2 cups of sugar
• 1 quart of cream
• Vanilla extract
• 1 pint of milk

Directions

1. Separate egg whites from yolks for all 6 eggs
2. Beat the 6 yolks
3. Add one white to the mix
4. Add two cups of sugar to the mix; flavor with vanilla extract
5. Beat the mix until firm
6. Add cream and stir slowly until mixed thoroughly 
7. Boil milk and add chocolate 
8. Stir until mixed
9. Add chocolate mix to the egg mix and stir slowly
10. Strain the mix
11. Let mix cool and then freeze it

Source — Cooking in Old Creole Days.

Prepared by Brooke Warren

Louisiana Anthology

June 4, 2018

Sauce Bordelaise

Ingredients 

• 1 tablespoon of finely chopped green onions 
• 2 tablespoons of bruised cloves
• 2 pieces of garlic
• Butter
• 2 glasses of Claret Wine (approximately 12 oz)
• Pint of Spanish Sauce
• Pinch of red pepper 
• Lemon Juice
• Chopped parsley
• 4 oz of beef marrow cut in rounds
• Salt

Directions

1. Add tablespoon of chives, 2 tablespoons of bruised cloves, and 2 pieces of garlic into saucepan with butter; saute
2. Add the two glasses of Claret Wine, pint of Spanish sauce, and the pinch of red pepper to the saucepan 
3. Lower the heat to a simmer and let sit until its the consistency of a sauce
4. Lightly heat 4 oz of beef marrow in salted boiling water 
5. Add dash of lemon juice, chopped parsley, and and sauce to beef marrow 
6. Use directly after making  

Source — Cooking in Old Creole Days.

Prepared by Brooke Warren

Louisiana Anthology

June 3, 2018

Sauce Bordelaise

Ingredients 

• 1 tablespoon of finely chopped green onions 
• 2 tablespoons of bruised cloves
• 2 pieces of garlic
• Butter
• 2 glasses of Claret Wine (approximately 12 oz)
• Pint of Spanish Sauce
• Pinch of red pepper 
• Lemon Juice
• Chopped parsley
• 4 oz of beef marrow cut in rounds
• Salt

Directions

1. Add tablespoon of chives, 2 tablespoons of bruised cloves, and 2 pieces of garlic into saucepan with butter; saute
2. Add the two glasses of Claret Wine, pint of Spanish sauce, and the pinch of red pepper to the saucepan 
3. Lower the heat to a simmer and let sit until its the consistency of a sauce
4. Lightly heat 4 oz of beef marrow in salted boiling water 
5. Add dash of lemon juice, chopped parsley, and and sauce to beef marrow 
6. Use directly after making  

Source — Cooking in Old Creole Days.

Prepared by Brooke Warren

Louisiana Anthology

June 3, 2018

Corn Pudding

Ingredients

• 6 ears of corn
• Spoonful of sugar
• Pinch of salt
• Spoonful of cream
• 4 eggs
• Butter

Directions

1. Grate the corn off of the cob
2. Boil the corn in a pot
3. Beat the 4 eggs thoroughly
4. Mix boiled corn, beaten eggs, sugar, salt, and cream
5. Butter the desired dish and put the mix in it 
6. Bake the dish for 30 minutes at a lower heat 

Source — Cooking in Old Creole Days.

Prepared by Brooke Warren

Louisiana Anthology

June 4, 2018

Corn Pudding

Ingredients

• 6 ears of corn
• Spoonful of sugar
• Pinch of salt
• Spoonful of cream
• 4 eggs
• Butter

Directions

1. Grate the corn off of the cob
2. Boil the corn in a pot
3. Beat the 4 eggs thoroughly
4. Mix boiled corn, beaten eggs, sugar, salt, and cream
5. Butter the desired dish and put the mix in it 
6. Bake the dish for 30 minutes at a lower heat 

Source — Cooking in Old Creole Days.

Prepared by Brooke Warren

Louisiana Anthology

June 4, 2018

Loaf of Gingerbread

Ingredients

• 1 cup of butter 
• 1 cup of brown sugar
• 4 eggs
• 1 cup of sour cream 
• 1 cup molasses
• 2 teaspoons of baking soda
• Warm water 
• 4 cups of flour
• 1 teaspoon of sat
• 1 teaspoon of yellow ginger

Directions

1. Beat cup of butter until creamy in a mixing bowl
2. Add cup of brown sugar to butter and beat until properly mixed
3. Separate whites of the eggs from the yolks for all four eggs
4. Beat whites and yolks separately in mixing bowls; beat whites until foamy
5. Add eggs to butter and brown sugar mix; stir them together until mixed
6. Dissolve 2 teaspoons of baking in small amount of warm water; add it to cup of sour cream and mix them together
7. Add sour cream and dissolved baking soda mix to cup of molasses
8. Add sour cream and molasses mix to the brown sugar, egg, and butter mix
9. Add 4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of yellow ginger; stir until mixed
10. Be sure to stir the batter quickly and lightly
11. Bake the batter for 30 minutes at a medium heat

Source — Cooking in Old Creole Days.

Prepared by Brooke Warren
Louisiana Anthology

June 3, 2018

Loaf of Gingerbread

Ingredients

• 1 cup of butter 
• 1 cup of brown sugar
• 4 eggs
• 1 cup of sour cream 
• 1 cup molasses
• 2 teaspoons of baking soda
• Warm water 
• 4 cups of flour
• 1 teaspoon of sat
• 1 teaspoon of yellow ginger

Directions

1. Beat cup of butter until creamy in a mixing bowl
2. Add cup of brown sugar to butter and beat until properly mixed
3. Separate whites of the eggs from the yolks for all four eggs
4. Beat whites and yolks separately in mixing bowls; beat whites until foamy
5. Add eggs to butter and brown sugar mix; stir them together until mixed
6. Dissolve 2 teaspoons of baking in small amount of warm water; add it to cup of sour cream and mix them together
7. Add sour cream and dissolved baking soda mix to cup of molasses
8. Add sour cream and molasses mix to the brown sugar, egg, and butter mix
9. Add 4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of yellow ginger; stir until mixed
10. Be sure to stir the batter quickly and lightly
11. Bake the batter for 30 minutes at a medium heat

Source — Cooking in Old Creole Days.

Prepared by Brooke Warren
Louisiana Anthology

June 3, 2018

Stuffed Macaroni

Ingredients

• Chicken
• 3 eggs
• Pepper
• Cinnamon
• Salt
• Cup of parmesan cheese

Directions

1. Boil a chicken until it separates from the bones; save the broth.
2. Pound the meat.
3. Add one whole egg and two egg yolks.
4. Add in the salt, pepper, and cinnamon for taste and then the cup of parmesan cheese.
5. After the ingredients are mixed well, stuff the macaroni and put it in the boil of broth in which the chicken was boiled.

Source — The Creole Cookery Book.

Prepared by Madalyn Bell

Louisiana Anthology

June 3, 2018

Stuffed Macaroni

Ingredients

• Chicken
• 3 eggs
• Pepper
• Cinnamon
• Salt
• Cup of parmesan cheese

Directions

1. Boil a chicken until it separates from the bones; save the broth.
2. Pound the meat.
3. Add one whole egg and two egg yolks.
4. Add in the salt, pepper, and cinnamon for taste and then the cup of parmesan cheese.
5. After the ingredients are mixed well, stuff the macaroni and put it in the boil of broth in which the chicken was boiled.

Source — The Creole Cookery Book.

Prepared by Madalyn Bell

Louisiana Anthology

June 3, 2018

Gumbo Filé

Ingredients

• A fowl
• One onion
• White meat of chicken
• 31/2 quarts of cold water
• A quart or more of oysters
• Salt
• Cayenne pepper
• White pepper
• Powdered filet 

Directions

1. Disjoint and cut up a fowl
2. Fry in a pan with onion cut up
3. Put in a soup pot knuckle of veal
4. Fried fowl covered in 31/2 quarts of cold water
5. Let simmer on back of range about six ours
6. Strain soup and skim off all grease
7. Cut up white meat of chicken 
8. Put chicken in stock with a quart or more of oysters
9. Add salt, cayenne pepper, white pepper
10. When at boiling, sprinkle or sift in powdered filet enough to thicken it

— Mrs. Eugenia Phillips

Source — Cooking in Old Creole Days
Prepared by Ethan C. Williford
Louisiana Anthology
  June 4, 2018

Gumbo Filé

Ingredients

• A fowl
• One onion
• White meat of chicken
• 31/2 quarts of cold water
• A quart or more of oysters
• Salt
• Cayenne pepper
• White pepper
• Powdered filet 

Directions

1. Disjoint and cut up a fowl
2. Fry in a pan with onion cut up
3. Put in a soup pot knuckle of veal
4. Fried fowl covered in 31/2 quarts of cold water
5. Let simmer on back of range about six ours
6. Strain soup and skim off all grease
7. Cut up white meat of chicken 
8. Put chicken in stock with a quart or more of oysters
9. Add salt, cayenne pepper, white pepper
10. When at boiling, sprinkle or sift in powdered filet enough to thicken it

— Mrs. Eugenia Phillips

Source — Cooking in Old Creole Days
Prepared by Ethan C. Williford
Louisiana Anthology
  June 4, 2018

Lucchetti — Fried

Ingredients

• Lucchetti
• Salt
• Flour
• Frying oil
• Powdered sugar

Directions

1. Cut in strips, rather flat, like potatoes, for frying crisply a la francaise
2. Leave for two or three hours, on a paper towel, after sprinkling salt on them to expel the moisture.
3. Dip them into flour
4. Fry quickly until brown
5. Sprinkle powdered sugar on them before serving

Source — Cooking in Old Creole Days
Prepared by Ethan C. Williford
Louisiana Anthology
  June 4, 2018

Lucchetti — Fried

Ingredients

• Lucchetti
• Salt
• Flour
• Frying oil
• Powdered sugar

Directions

1. Cut in strips, rather flat, like potatoes, for frying crisply a la francaise
2. Leave for two or three hours, on a paper towel, after sprinkling salt on them to expel the moisture.
3. Dip them into flour
4. Fry quickly until brown
5. Sprinkle powdered sugar on them before serving

Source — Cooking in Old Creole Days
Prepared by Ethan C. Williford
Louisiana Anthology
  June 4, 2018

Terrapin Stew

Ingredients

• Terrapin
• Bacon
• One or two onions
• Pepper
• Butter
• Two or three hard boiled eggs
• Wine

Directions

1. Boil your terrapin soft
2. Put in a small piece of bacon, one or two onions, pepper, and butter.
3. Chop fine two or three hard boiled eggs
4. Mix all together
5. Add a little wine

— "Uncle John."

Source —  Cooking in Old Creole Days
Prepared by Ethan C. Williford
Louisiana Anthology
  June 4, 2018

Terrapin Stew

Ingredients

• Terrapin
• Bacon
• One or two onions
• Pepper
• Butter
• Two or three hard boiled eggs
• Wine

Directions

1. Boil your terrapin soft
2. Put in a small piece of bacon, one or two onions, pepper, and butter.
3. Chop fine two or three hard boiled eggs
4. Mix all together
5. Add a little wine

— "Uncle John."

Source —  Cooking in Old Creole Days
Prepared by Ethan C. Williford
Louisiana Anthology
  June 4, 2018

Soft Custard

Ingredients

• Same proportions (as "Hard Custard" ) 
• 9 eggs, seven yolks and two whites 
• Milk 

Directions

1. Add eggs to warm milk
2. Put mixture on a slow fire
3. Stir continuously for five or ten minutes
4. Do not burn 

—  Leonie Penin

Source — Cooking in Old Creole Days
Prepared by Ethan C. Williford
Louisiana Anthology
  June 4, 2018

Soft Custard

Ingredients

• Same proportions (as "Hard Custard" ) 
• 9 eggs, seven yolks and two whites 
• Milk 

Directions

1. Add eggs to warm milk
2. Put mixture on a slow fire
3. Stir continuously for five or ten minutes
4. Do not burn 

—  Leonie Penin

Source — Cooking in Old Creole Days
Prepared by Ethan C. Williford
Louisiana Anthology
  June 4, 2018

New Orleans Veal Balls

Ingredients

• One pound of young veal
• Salt
• Pepper
• Thyme
• Onion Juice
• Butter   

Direction

1. Chop fine a pound of young veal
2. Season with salt, pepper, thyme, and onion juice
3. Roll into balls
4. Brown in a sauce pan with butter for one hour 

—  Josephs Nicaud

Source — Cooking in Old Creole Days
Prepared by Ethan C. Williford
Louisiana Anthology
  June 4, 2018

                                                               

New Orleans Veal Balls

Ingredients

• One pound of young veal
• Salt
• Pepper
• Thyme
• Onion Juice
• Butter   

Direction

1. Chop fine a pound of young veal
2. Season with salt, pepper, thyme, and onion juice
3. Roll into balls
4. Brown in a sauce pan with butter for one hour 

—  Josephs Nicaud

Source — Cooking in Old Creole Days
Prepared by Ethan C. Williford
Louisiana Anthology
  June 4, 2018

                                                               

Corn Soup

Ingredients

• Pork and seasonings for taste
• Six young corn ears
• Six quarts of water

Directions

1. Cut the ears of corn across into pot of water (2 ears to a pint; 6 quarts will make a good tureen of soup).
2. Put a piece of pork and seasoning in for taste or add vegetables if you would like.
3. Boil for 3 hours.

Source — The Creole Cookery Book.
Prepared by Madalyn Bell

Louisiana Anthology

June 3, 2018

Corn Soup

Ingredients

• Pork and seasonings for taste
• Six young corn ears
• Six quarts of water

Directions

1. Cut the ears of corn across into pot of water (2 ears to a pint; 6 quarts will make a good tureen of soup).
2. Put a piece of pork and seasoning in for taste or add vegetables if you would like.
3. Boil for 3 hours.

Source — The Creole Cookery Book.
Prepared by Madalyn Bell

Louisiana Anthology

June 3, 2018

Kidney Stew

Ingredient

• Medium sized beef kidney
• One onion
• Piece of butter
• Pinch of flour

Directions

1. Place beef kidney on fire with an onion inn cold water
2. Let it simmer until tender
3. Cut in thin slices
4. Put the butter in frying pan
5. Add a pinch of flour
6. Let this brown
7. Add some of the liquor the beef kidney was cooked in to the frying pan
8. Serve on toast
9. Veal kidney does not require a long time to cook and should be prepared in the same way.

Source — Cooking in Old Creole Days.
Prepared by Laura McFatter
Louisiana Anthology
June 5, 2018

Kidney Stew

Ingredient

• Medium sized beef kidney
• One onion
• Piece of butter
• Pinch of flour

Directions

1. Place beef kidney on fire with an onion inn cold water
2. Let it simmer until tender
3. Cut in thin slices
4. Put the butter in frying pan
5. Add a pinch of flour
6. Let this brown
7. Add some of the liquor the beef kidney was cooked in to the frying pan
8. Serve on toast
9. Veal kidney does not require a long time to cook and should be prepared in the same way.

Source — Cooking in Old Creole Days.
Prepared by Laura McFatter
Louisiana Anthology
June 5, 2018

How to Make Drip Coffee

Ingredients

• Two to three tablespoonfuls of mixed Java and Mocha
• Quarter of a cupful of tepid water
• Cupful of boiling water
• Cupful of hot water

Directions

1. Take a French coffee pot and wash it in hot water until completely clean
2. Put in the Java and Mocha mix
3. Pour over this the tepid water to soak the coffee
4. Let this stand for a few moments
5. Pour in the boiling water over the coffee
6. Let this drip for five minutes
7. Add the hot water
8. Test the coffee
9. If it is too weak, pout the whole thing over the top again
10. If it is too strong, add more hot water
11. Rinse coffee cups in hot water before using them.

Source — Cooking in Old Creole Days.
Prepared by Laura McFatter
Louisiana Anthology
June 4, 2018

How to Make Drip Coffee

Ingredients

• Two to three tablespoonfuls of mixed Java and Mocha
• Quarter of a cupful of tepid water
• Cupful of boiling water
• Cupful of hot water

Directions

1. Take a French coffee pot and wash it in hot water until completely clean
2. Put in the Java and Mocha mix
3. Pour over this the tepid water to soak the coffee
4. Let this stand for a few moments
5. Pour in the boiling water over the coffee
6. Let this drip for five minutes
7. Add the hot water
8. Test the coffee
9. If it is too weak, pout the whole thing over the top again
10. If it is too strong, add more hot water
11. Rinse coffee cups in hot water before using them.

Source — Cooking in Old Creole Days.
Prepared by Laura McFatter
Louisiana Anthology
June 4, 2018

Delicate Cake

Ingredients

• One teacupful of melted butter
• Two teacupfuls of pulverized sugar
• One teacupful of sweet milk
• One tablespoonful of vanilla
• Eight egg whites
• Three teacupfuls of sifted flour
• Two teacupfuls of baking powder

Directions

1. Stir melted butter and sugar to a cream
2. Add milk, vanilla, and egg whites
3. Beat to a stiff froth
4. Mix together the sifted flour and baking powder and add to the mixture
5. Pour mixture into two cake pans
6. Do not move the pans while baking until the cake is nearly done baking
7. This makes two cakes
8. Take the same ingredients above and pour into a pan 
9. Stick full of nicely shred citron.

Source — Cooking in Old Creole Days.
Prepared by Laura McFatter
Louisiana Anthology
June 4, 2018

Delicate Cake

Ingredients

• One teacupful of melted butter
• Two teacupfuls of pulverized sugar
• One teacupful of sweet milk
• One tablespoonful of vanilla
• Eight egg whites
• Three teacupfuls of sifted flour
• Two teacupfuls of baking powder

Directions

1. Stir melted butter and sugar to a cream
2. Add milk, vanilla, and egg whites
3. Beat to a stiff froth
4. Mix together the sifted flour and baking powder and add to the mixture
5. Pour mixture into two cake pans
6. Do not move the pans while baking until the cake is nearly done baking
7. This makes two cakes
8. Take the same ingredients above and pour into a pan 
9. Stick full of nicely shred citron.

Source — Cooking in Old Creole Days.
Prepared by Laura McFatter
Louisiana Anthology
June 4, 2018

Creme D'Orge

Ingredients

• One pound of lean veal,
• One pound of lean beef,
• Two ounces of pearl barley

Directions

1. Put the ingredients into a quart of cold water
2. Boil the ingredients down to a pint
3. Rub all through a seive
4. Melt a spoonful of this strengthening jelly when required.

Source — Cooking in Old Creole Days.

Prepared by Laura McFatter

Louisiana Anthology

June 4, 2018

Creme D'Orge

Ingredients

• One pound of lean veal,
• One pound of lean beef,
• Two ounces of pearl barley

Directions

1. Put the ingredients into a quart of cold water
2. Boil the ingredients down to a pint
3. Rub all through a seive
4. Melt a spoonful of this strengthening jelly when required.

Source — Cooking in Old Creole Days.

Prepared by Laura McFatter

Louisiana Anthology

June 4, 2018

Un Pudding De Mais (Corn Pudding)

Ingredients

• 5 ears of corn
• Spoonful of sugar
• Pinch of salt
• Large spoonful of cream
• 4 eggs

Directions

1. Boil corn. 
2. Grate corn into bowl.
3. Separate egg yolks and egg whites.
4. Add sugar, salt, cream, and egg yolks to bowl.
5. Beat egg whites and add to bowl.
6. Mix well and pour into buttered dish.
7. Place in oven for 30 minutes.  

Source — Cooking in Ole Creole Days

Prepared by Megan Baldwin

Louisiana Anthology

June 3, 2018

Un Pudding De Mais (Corn Pudding)

Ingredients

• 5 ears of corn
• Spoonful of sugar
• Pinch of salt
• Large spoonful of cream
• 4 eggs

Directions

1. Boil corn. 
2. Grate corn into bowl.
3. Separate egg yolks and egg whites.
4. Add sugar, salt, cream, and egg yolks to bowl.
5. Beat egg whites and add to bowl.
6. Mix well and pour into buttered dish.
7. Place in oven for 30 minutes.  

Source — Cooking in Ole Creole Days

Prepared by Megan Baldwin

Louisiana Anthology

June 3, 2018

Cervelles De Veau ou Mouton au Beurre Noir

Ingredients

• Liter of water
• Onion
• Parsley
• Bay leaf
• Salt
• Pepper
• 2 fresh veal brains
• Vinegar or lemon juice
• Butter

Directions

1. Mix water, onion, parsley, bay leaf, salt, and pepper. 
2. Boil for 15 minutes.
3. Add veal brains and boil for additional 20 minutes.
4. Remove from heat and drain. 
5. Place in dish with salt, pepper, and drizzle of vinegar or lemon juice.
6. In separate pan, cook butter until dark brown without burning (black butter).
7. Pour black butter over dish.
8. Sprinkle with thinly chopped parsley or fried parsley branches.
9. Serve very hot.  

Source — Cooking in Ole Creole Days

Prepared by Megan Baldwin

Louisiana Anthology

June 3, 2018

Cervelles De Veau ou Mouton au Beurre Noir

Ingredients

• Liter of water
• Onion
• Parsley
• Bay leaf
• Salt
• Pepper
• 2 fresh veal brains
• Vinegar or lemon juice
• Butter

Directions

1. Mix water, onion, parsley, bay leaf, salt, and pepper. 
2. Boil for 15 minutes.
3. Add veal brains and boil for additional 20 minutes.
4. Remove from heat and drain. 
5. Place in dish with salt, pepper, and drizzle of vinegar or lemon juice.
6. In separate pan, cook butter until dark brown without burning (black butter).
7. Pour black butter over dish.
8. Sprinkle with thinly chopped parsley or fried parsley branches.
9. Serve very hot.  

Source — Cooking in Ole Creole Days

Prepared by Megan Baldwin

Louisiana Anthology

June 3, 2018

Tea Cakes

Ingredients

• 3 cups of sugar,
• 3 eggs, 
• 1 cup of milk, 
• 1 cup of butter,
• 2 cups of flour,
• Teaspoon of soda

Directions

1. Roll out, and bake in small cakes

Source — Cooking in Old Creole Days.

Prepared by Gwendolyn Jonise

Louisiana Anthology

June 3, 2018

Tea Cakes

Ingredients

• 3 cups of sugar,
• 3 eggs, 
• 1 cup of milk, 
• 1 cup of butter,
• 2 cups of flour,
• Teaspoon of soda

Directions

1. Roll out, and bake in small cakes

Source — Cooking in Old Creole Days.

Prepared by Gwendolyn Jonise

Louisiana Anthology

June 3, 2018

Stewed Venison

Ingredients

• Venison
• Butter
• Pepper
• Mustard
• Salt
• Cayenne pepper
• Claret wine
• Currant jelly

Directions

1. Prepare your chafing dish.
2. Slice the venison in the proper thickness and between slices put bits of butter, pepper, mustard, salt, cayenne pepper and claret wine.
3. Let stew for about 15-20 minutes.
4. Use currant jelly to make the venison sweet. 

Source — The Creole Cookery Book.
Prepared by Madalyn Bell
Louisiana Anthology
June 3, 2018

Stewed Venison

Ingredients

• Venison
• Butter
• Pepper
• Mustard
• Salt
• Cayenne pepper
• Claret wine
• Currant jelly

Directions

1. Prepare your chafing dish.
2. Slice the venison in the proper thickness and between slices put bits of butter, pepper, mustard, salt, cayenne pepper and claret wine.
3. Let stew for about 15-20 minutes.
4. Use currant jelly to make the venison sweet. 

Source — The Creole Cookery Book.
Prepared by Madalyn Bell
Louisiana Anthology
June 3, 2018

Fried Chicken

Ingredients

• Chicken
• Cold water
• Salt
• Pepper
• Flour
• Lard
• 1 cup of cream
• Ground mace
• Parsley

Directions

1. Cut up the chicken and lay in a pan of cold water.
2. Wipe the chicken dry and season it with salt and pepper.
3. Cover the chicken with flour.
4. Fry them in the lard until golden brown.
5. Skim the gravy in which the chickens have been fried.
6. Mix it with a cup of cream.
7. Season with salt, pepper, mace and sprinkle with parsley.

Source — The Creole Cookery Book.
Prepared by Madalyn Bell

Louisiana Anthology

June 3, 2018

Fried Chicken

Ingredients

• Chicken
• Cold water
• Salt
• Pepper
• Flour
• Lard
• 1 cup of cream
• Ground mace
• Parsley

Directions

1. Cut up the chicken and lay in a pan of cold water.
2. Wipe the chicken dry and season it with salt and pepper.
3. Cover the chicken with flour.
4. Fry them in the lard until golden brown.
5. Skim the gravy in which the chickens have been fried.
6. Mix it with a cup of cream.
7. Season with salt, pepper, mace and sprinkle with parsley.

Source — The Creole Cookery Book.
Prepared by Madalyn Bell

Louisiana Anthology

June 3, 2018

Celery Sauce

Ingredients

• One bunch of celery
• Water
• Pint of milk
• Tbsp butter
• Flour
• Salt

Directions

1. Mash the bunch of celery.
2. Boil the celery until soft.
3. Cut the celery sticks into two inch sections.
4. Begin making a sauce with the pint of milk, tbsp of butter, flour and salt.
5. Add in the celery.
6. Let the mixture boil once, and serve hot.

Source — The Creole Cookery Book.
Prepared by Madalyn Bell

Louisiana Anthology

June 3, 2018

Celery Sauce

Ingredients

• One bunch of celery
• Water
• Pint of milk
• Tbsp butter
• Flour
• Salt

Directions

1. Mash the bunch of celery.
2. Boil the celery until soft.
3. Cut the celery sticks into two inch sections.
4. Begin making a sauce with the pint of milk, tbsp of butter, flour and salt.
5. Add in the celery.
6. Let the mixture boil once, and serve hot.

Source — The Creole Cookery Book.
Prepared by Madalyn Bell

Louisiana Anthology

June 3, 2018

Rice Bread

Ingredients

• 2 lbs of flour,
• 2 teaspoon of salt,
• 2 of yeast,
• Milk or water

Directions

1. Boil 6 ounces of rice in a quart of water till dry and soft; put it into 2 lbs of flour.
2. Mix it well.
3. Add 2 teaspoonfuls of salt, 2 of yeast and enough milk or water to make it a proper consistency.
4. Bake it in moulds, when well risen.

Source — Cooking in Old Creole Days.

Prepared by Gwendolyn Jonise

Louisiana Anthology

June 3, 2018

Rice Bread

Ingredients

• 2 lbs of flour,
• 2 teaspoon of salt,
• 2 of yeast,
• Milk or water

Directions

1. Boil 6 ounces of rice in a quart of water till dry and soft; put it into 2 lbs of flour.
2. Mix it well.
3. Add 2 teaspoonfuls of salt, 2 of yeast and enough milk or water to make it a proper consistency.
4. Bake it in moulds, when well risen.

Source — Cooking in Old Creole Days.

Prepared by Gwendolyn Jonise

Louisiana Anthology

June 3, 2018