Ingredients
- 6 cups of cornmeal
- 4 cups of wheat flour
- 2 cups of molasses
- 2 teaspoons of baking soda
- 1/8 teaspoon of salt
Directions
- Mix all ingredients together
- Pour into a pan
- Bake for 1 hour at 350 degrees
Wednesday, June 6, 2018
Corn Bread Rusk
Corn Bread Rusk
Ingredients
- 6 cups of cornmeal
- 4 cups of wheat flour
- 2 cups of molasses
- 2 teaspoons of baking soda
- 1/8 teaspoon of salt
Directions
- Mix all ingredients together
- Pour into a pan
- Bake for 1 hour at 350 degrees
Corn Oysters
Ingredients
- 12 ears of corn
- 1 cup of flour
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 egg
Directions
- Stir everything together
- Fry in butter
Corn Oysters
Ingredients
- 12 ears of corn
- 1 cup of flour
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 egg
Directions
- Stir everything together
- Fry in butter
Tomato Soup
Ingredients
- 1 quart of milk
- 1 tablespoon of flour
- salt
- pepper
- 1/4 stick of butter
- 12 tomatoes
Directions
- Boil 1 quart of milk
- Thicken with flour, salt, pepper, and butter
- Stew tomatoes
- Partially drain tomatoes
- Strain tomatoes through cullender
- Pour boiling milk in with strained tomatoes
- Boil together
Tomato Soup
Ingredients
- 1 quart of milk
- 1 tablespoon of flour
- salt
- pepper
- 1/4 stick of butter
- 12 tomatoes
Directions
- Boil 1 quart of milk
- Thicken with flour, salt, pepper, and butter
- Stew tomatoes
- Partially drain tomatoes
- Strain tomatoes through cullender
- Pour boiling milk in with strained tomatoes
- Boil together
Potato Salad
Ingredients
- Irish potatoes
- 3 egg yolks
- Olive oil
- Vinegar
- Pepper
- Salt
- Parsley
Directions
Dressing
- Add 3 egg yolks into large mixing bowl
- Add 1 tablespoon of olive oil
- Add 1 teaspoon of vinegar
- 1/8 of a teaspoon of salt and pepper
- 1 tablespoon of parsley
Potatoes
- Boil potatoes until very dry
- Let potatoes cool completely
- Slice potatoes into cubes
- Add dressing
Potato Salad
Ingredients
- Irish potatoes
- 3 egg yolks
- Olive oil
- Vinegar
- Pepper
- Salt
- Parsley
Directions
Dressing
- Add 3 egg yolks into large mixing bowl
- Add 1 tablespoon of olive oil
- Add 1 teaspoon of vinegar
- 1/8 of a teaspoon of salt and pepper
- 1 tablespoon of parsley
Potatoes
- Boil potatoes until very dry
- Let potatoes cool completely
- Slice potatoes into cubes
- Add dressing
Baked Irish Potatoes
Ingredients
- 8 Irish potatoes
- 2 tablespoons of butter
- 1 pint of milk
- 1/8 teaspoon of salt
Directions
- Boil 8 potatoes until soft
- Mash potatoes in large mixing bowl
- Add butter while hot
- Mix 1 pint of milk to potatoes and butter
- Add 1/8 of teaspoon of salt
- Place in a medium sized pan
- Cook for 1 hour at 400 degrees
- Let cool
- Enjoy
.
June 6, 2018
Baked Irish Potatoes
Ingredients
- 8 Irish potatoes
- 2 tablespoons of butter
- 1 pint of milk
- 1/8 teaspoon of salt
Directions
- Boil 8 potatoes until soft
- Mash potatoes in large mixing bowl
- Add butter while hot
- Mix 1 pint of milk to potatoes and butter
- Add 1/8 of teaspoon of salt
- Place in a medium sized pan
- Cook for 1 hour at 400 degrees
- Let cool
- Enjoy
.
June 6, 2018
Lemon Jelly
Ingredients
- 3 oz of isinglass
- 1 pint of water
- 3 lbs of sugar
- juice from 12 larges oranges
- juice from 3 large lemons
Directions
- Combine 3 lbs of sugar and 1 pint of water.
- Boil until mixture is a syrup.
- Strain the juice and isinglass into the syrup and stir.
- Remove from heat and pour into moulds once chilled.
Source — Cooking in Creole Days
Prepared by Chase Bertrand
June 6, 2018
Lemon Jelly
Ingredients
- 3 oz of isinglass
- 1 pint of water
- 3 lbs of sugar
- juice from 12 larges oranges
- juice from 3 large lemons
Directions
- Combine 3 lbs of sugar and 1 pint of water.
- Boil until mixture is a syrup.
- Strain the juice and isinglass into the syrup and stir.
- Remove from heat and pour into moulds once chilled.
Source — Cooking in Creole Days
Prepared by Chase Bertrand
June 6, 2018
Bavarian Cream
Ingredients
- 1/2 pint of milk
- 1/2 pint of whipped cream
- 6 eggs
- 6 oz of sugar
- vanilla extract for flavor
Directions
- Combine milk, eggs, sugar and vanilla extract, beating until light and fluffy.
- Simmer on stove for 16 minutes.
- Mix in 1/2 pint of whipped cream when mixture is slightly warm.
- Pour the mixture into a mould and surround it with ice.
- Transfer to a dish after the form has turned out.
Source — Cooking in Creole Days
Prepared by Chase Bertrand
June 6, 2018
Bavarian Cream
Ingredients
- 1/2 pint of milk
- 1/2 pint of whipped cream
- 6 eggs
- 6 oz of sugar
- vanilla extract for flavor
Directions
- Combine milk, eggs, sugar and vanilla extract, beating until light and fluffy.
- Simmer on stove for 16 minutes.
- Mix in 1/2 pint of whipped cream when mixture is slightly warm.
- Pour the mixture into a mould and surround it with ice.
- Transfer to a dish after the form has turned out.
Source — Cooking in Creole Days
Prepared by Chase Bertrand
June 6, 2018
Home Made Yeast Powder
Ingredients
- 2 lbs of cream of tartar
- 1 lb of baking soda
- 1 pint of flour
Directions
- Combine tartar and baking soda.
- Sift 1 tsp of mixture into 1 pint of flour at a time.
Source — Cooking in Creole Days
Prepared by Chase Bertrand
June 6, 2018
Home Made Yeast Powder
Ingredients
- 2 lbs of cream of tartar
- 1 lb of baking soda
- 1 pint of flour
Directions
- Combine tartar and baking soda.
- Sift 1 tsp of mixture into 1 pint of flour at a time.
Source — Cooking in Creole Days
Prepared by Chase Bertrand
June 6, 2018
Kentucky Corn Pudding
Ingredients
- 12 ears of corn
- 1 teacup of milk
- 3 eggs
- 1/2 cup of butter
- 1 tsp of sugar
Directions
- Cut corn grains down through the middle.
- Scrape out the heart of corn.
- Combine with eggs, milk, butter and sugar.
- Bake in a moderate oven.
Source — Cooking in Creole Days
Prepared by Chase Bertrand
June 6, 2018
Kentucky Corn Pudding
Ingredients
- 12 ears of corn
- 1 teacup of milk
- 3 eggs
- 1/2 cup of butter
- 1 tsp of sugar
Directions
- Cut corn grains down through the middle.
- Scrape out the heart of corn.
- Combine with eggs, milk, butter and sugar.
- Bake in a moderate oven.
Source — Cooking in Creole Days
Prepared by Chase Bertrand
June 6, 2018
Partridge A La "Uncle John"
Ingredients
- 6 or 8 partridges or small quails
- Lard
- Flour
- 3 tablespoons of raw tomato
- 1/2 cup of meat juice
- Onion
- Salt
- Pepper
Directions
- Place lard and light sprinkle of flour into small pan.
- Brown partridges or small quails.
- Add raw tomato, meat juice, onion, salt, and pepper.
- Cover and simmer for 1 hour.
- Occasionally baste with gravy.
- Serve with hot rice.
— "Uncle John"
Source — Cooking in Ole Creole Days
Prepared by Megan Baldwin
June 3, 2018
Partridge A La "Uncle John"
Ingredients
- 6 or 8 partridges or small quails
- Lard
- Flour
- 3 tablespoons of raw tomato
- 1/2 cup of meat juice
- Onion
- Salt
- Pepper
Directions
- Place lard and light sprinkle of flour into small pan.
- Brown partridges or small quails.
- Add raw tomato, meat juice, onion, salt, and pepper.
- Cover and simmer for 1 hour.
- Occasionally baste with gravy.
- Serve with hot rice.
— "Uncle John"
Source — Cooking in Ole Creole Days
Prepared by Megan Baldwin
June 3, 2018
Globe Artichokes
Ingredients
- Artichokes
- Sauce vinaigrette or white sauce
- Veal
- Chicken
- Ham
- Salt
Directions
- Boil artichokes in salt water with the leaves downward.
- Chop up veal, chicken, and ham.
- Simmer together for 30 minutes.
- Add 1 to 2 spoonfuls of soup for gravy.
- Remove inside leaves of artichokes and stuff with mixture.
- Serve hot or cold with sauce vinaigrette or white sauce.
Source — Cooking in Ole Creole Days
Prepared by Megan Baldwin
June 3, 2018
Sauce A La Newburg, for Lobster
Ingredients
- 1/4 lb. of melted butter
- Whiskey glass of sherry wine
- 2 egg yolks
- Salt and pepper to taste
- Lemon juice
- 1/2 cup of sweet cream
- 1/2 tsp. of cornstarch
Directions
- Mix together melted butter, sherry wine, egg yolks, lemon juice, and sweet cream.
- Add salt and pepper to taste.
- Add cornstarch and mix well.
- Stir together well over fire without allowing to burn.
— Marshall Thomas
Source — Cooking in Ole Creole Days
Prepared by Megan Baldwin
June 3, 2018
Sauce A La Newburg, for Lobster
Ingredients
- 1/4 lb. of melted butter
- Whiskey glass of sherry wine
- 2 egg yolks
- Salt and pepper to taste
- Lemon juice
- 1/2 cup of sweet cream
- 1/2 tsp. of cornstarch
Directions
- Mix together melted butter, sherry wine, egg yolks, lemon juice, and sweet cream.
- Add salt and pepper to taste.
- Add cornstarch and mix well.
- Stir together well over fire without allowing to burn.
— Marshall Thomas
Source — Cooking in Ole Creole Days
Prepared by Megan Baldwin
June 3, 2018
Globe Artichokes
Ingredients
- Artichokes
- Sauce vinaigrette or white sauce
- Veal
- Chicken
- Ham
- Salt
Directions
- Boil artichokes in salt water with the leaves downward.
- Chop up veal, chicken, and ham.
- Simmer together for 30 minutes.
- Add 1 to 2 spoonfuls of soup for gravy.
- Remove inside leaves of artichokes and stuff with mixture.
- Serve hot or cold with sauce vinaigrette or white sauce.
Source — Cooking in Ole Creole Days
Prepared by Megan Baldwin
June 3, 2018
Tuesday, June 5, 2018
Coconut Cream
Ingredients
- Four egg whites
- Three pints of milk
- One grated coconut
Directions
- Beat the egg whites to a stiff froth
- Boil the milk down to a quart
- Pour this on the eggs
- Stir this very slowly
- Sweeten the mixture to the taste
- Let the mixture cool
- Grate the coconut in the cooled mixture
- Freeze the mixture.
June 4, 2018
Coconut Cream
Ingredients
- Four egg whites
- Three pints of milk
- One grated coconut
Directions
- Beat the egg whites to a stiff froth
- Boil the milk down to a quart
- Pour this on the eggs
- Stir this very slowly
- Sweeten the mixture to the taste
- Let the mixture cool
- Grate the coconut in the cooled mixture
- Freeze the mixture.
June 4, 2018
Snow Pudding
Ingredients
- 1/2 box of gelatin
- 1 pint of water
- 2 cups of sugar
- 2 lemons
- 6 eggs
- Quart of milk
Directions
- Dissolve 1/2 box of gelatin in a pint of boiling water
- Add 2 cups of sugar and juice from 2 lemons to gelatin mixture
- Let the mixture cool ( do not let it get cold)
- Break into the mixture 3 egg whites (save yolk for later) and beat together until stiff
- Pour mixture into mould
- In another bowl add 3 eggs to the remaining egg yolk and a quart of milk, mix together until custard consistency
- Take gelatin out of mould once ready
- Pour custard over the mould
Source — Creole Cookery Book
Prepared by Danielle E. Vasquez
June 5, 2018
Snow Pudding
Ingredients
- 1/2 box of gelatin
- 1 pint of water
- 2 cups of sugar
- 2 lemons
- 6 eggs
- Quart of milk
Directions
- Dissolve 1/2 box of gelatin in a pint of boiling water
- Add 2 cups of sugar and juice from 2 lemons to gelatin mixture
- Let the mixture cool ( do not let it get cold)
- Break into the mixture 3 egg whites (save yolk for later) and beat together until stiff
- Pour mixture into mould
- In another bowl add 3 eggs to the remaining egg yolk and a quart of milk, mix together until custard consistency
- Take gelatin out of mould once ready
- Pour custard over the mould
Source — Creole Cookery Book
Prepared by Danielle E. Vasquez
June 5, 2018
Monday, June 4, 2018
To Cook And Serve Tomatoes
Ingredients for Tomato Soups
- Meat stock (optional)
- Tomatoes (canned tomato may be substituted for the fresh fruit)
- Water
- Rich Milk (an added cupful of cream improves it)
- Flour
- Butter
- Cayenne (optional)
- Onion Juice (optional)
- Celery Salt (optional)
- Crackers or croutons
Directions for Tomato Soups
- Stew a quart or more of sliced tomatoes until tender with a little water
- Press through a sieve
- Mix with a pint of rich milk
- Thicken mix by adding two tablespoonfuls of flour with two of butter
- Cook smoothly with the milk
- Season to taste
- Serve very hot with crackers or croutons
Source — Cooking In Old Creole Days
Prepared by Betsy Flowers
June 4, 2018
To Cook And Serve Tomatoes
Ingredients for Tomato Soups
- Meat stock (optional)
- Tomatoes (canned tomato may be substituted for the fresh fruit)
- Water
- Rich Milk (an added cupful of cream improves it)
- Flour
- Butter
- Cayenne (optional)
- Onion Juice (optional)
- Celery Salt (optional)
- Crackers or croutons
Directions for Tomato Soups
- Stew a quart or more of sliced tomatoes until tender with a little water
- Press through a sieve
- Mix with a pint of rich milk
- Thicken mix by adding two tablespoonfuls of flour with two of butter
- Cook smoothly with the milk
- Season to taste
- Serve very hot with crackers or croutons
Source — Cooking In Old Creole Days
Prepared by Betsy Flowers
June 4, 2018
Fish Sauce
Ingredients
- 1 lb of best white sugar,
- 8 eggs,
- 8 ounces of butter,
- Soup plate of cornmeal mush,
- 2 lemons rind and juice
Directions
- Mix all well together till very light
- Bake in a moderate oven
Fish Sauce
Ingredients
- 1 lb of best white sugar,
- 8 eggs,
- 8 ounces of butter,
- Soup plate of cornmeal mush,
- 2 lemons rind and juice
Directions
- Mix all well together till very light
- Bake in a moderate oven
Marbled cake
Ingredients
- 3-4 cochineals
- wine glass of water
- pinch of baking soda
- 10 eggs
- white cake mix
Directions
- Soak cochineals in wineglass of water and add a small pinch of soda
- Pour the cake into the pan used for baking, while adding wine glass of water simultaneously.
- Make sure it mixes well.
- Bake until done.
Marbled cake
Ingredients
- 3-4 cochineals
- wine glass of water
- pinch of baking soda
- 10 eggs
- white cake mix
Directions
- Soak cochineals in wineglass of water and add a small pinch of soda
- Pour the cake into the pan used for baking, while adding wine glass of water simultaneously.
- Make sure it mixes well.
- Bake until done.
For Broiling Chicken
Ingredients
- Chicken
- Salt
- Pepper
- Sweet oil
- Water
- Butter
Directions
- Wash chickens
- Wipe them carefully with a dry cloth
- Salt and pepper them two or three hours before cooking
- Put them in the refrigerator to marinate
- Put a little sweet oil over them before broiling them on a slow fire
- While cooking baste them with a little water
- For roasting chickens do the same as for broiling
- Stuff them with three or large spoonfuls of butter inside the chicken
- Bake one hour, slow fire
Source — Cooking in Old Creole Days
Prepared by Betsy Flowers
June 4, 2018
For Broiling Chicken
Ingredients
- Chicken
- Salt
- Pepper
- Sweet oil
- Water
- Butter
Directions
- Wash chickens
- Wipe them carefully with a dry cloth
- Salt and pepper them two or three hours before cooking
- Put them in the refrigerator to marinate
- Put a little sweet oil over them before broiling them on a slow fire
- While cooking baste them with a little water
- For roasting chickens do the same as for broiling
- Stuff them with three or large spoonfuls of butter inside the chicken
- Bake one hour, slow fire
Source — Cooking in Old Creole Days
Prepared by Betsy Flowers
June 4, 2018
Gingerbread
Ingredients
- Butter
- Brown sugar
- Eggs
- Sour Cream
- Molasses
- Soda
- Warm Water
- Flour
- Salt
- Yellow Ginger
Directions
- Mix one cupful of butter with one cupful of brown sugar
- add four eggs
- add one cupful of sour cream
- and one cupful of molasses and mix
- dissolve one teaspoonful of soda in warm water and mix in
- add four cupfuls of flour
- a teaspoonful of salt
- and two teaspoonfuls of yellow ginger and mix all together well
- Bake
Source — Cooking in Old Creole Days
Prepared by Betsy Flowers
June 4, 2018
Stuffing for the Ham
Ingredients
- One pound of Pecans or Roasted chestnuts
- 1 dozen eggs
- 1 can of mushrooms
- 5 or 6 truffles
- some very fine chopped ham
- 1 ounce of Mustard seed
- 6 large cucumber pickles
Directions
- Chop all the ingredients very fine
- Add to the ham.
Source — Cooking in Old Creole Days.
Prepared by Shaye Stewart
Louisiana Anthology
June 4, 2018
Prepared by Shaye Stewart
Louisiana Anthology
June 4, 2018
Stuffing for the Ham
Ingredients
- One pound of Pecans or Roasted chestnuts
- 1 dozen eggs
- 1 can of mushrooms
- 5 or 6 truffles
- some very fine chopped ham
- 1 ounce of Mustard seed
- 6 large cucumber pickles
Directions
- Chop all the ingredients very fine
- Add to the ham.
Source — Cooking in Old Creole Days.
Prepared by Shaye Stewart
Louisiana Anthology
June 4, 2018
Prepared by Shaye Stewart
Louisiana Anthology
June 4, 2018
Gingerbread
Ingredients
- Butter
- Brown sugar
- Eggs
- Sour Cream
- Molasses
- Soda
- Warm Water
- Flour
- Salt
- Yellow Ginger
Directions
- Mix one cupful of butter with one cupful of brown sugar
- add four eggs
- add one cupful of sour cream
- and one cupful of molasses and mix
- dissolve one teaspoonful of soda in warm water and mix in
- add four cupfuls of flour
- a teaspoonful of salt
- and two teaspoonfuls of yellow ginger and mix all together well
- Bake
Source — Cooking in Old Creole Days
Prepared by Betsy Flowers
June 4, 2018
Potted Veal
Ingredients
- Lard
- Onion
- Carrots
- Pepper
- Salt
- Aromatic herbs
- A glass of White wine
- Calf's foot
- Livers
Directions
Calf's foot
- Cut calf foot in half and boil for several hours.
- Remove all the bones from the foot.
- Place in a bowl until cold.
Livers
- Place well larded livers in stewpan.
- Add in lard, onion, carrots, pepper, salt, herbs, a glass of white wine.
- Let simmer for three hours.
- Add in cold calf's foot.
- Allow to form to a nice jelly then serve with salad.
Source — Cooking in Old Creole Days.
Prepared by Shaye Stewart
Louisiana Anthology
June 4, 2018
Prepared by Shaye Stewart
Louisiana Anthology
June 4, 2018
Potted Veal
Ingredients
- Lard
- Onion
- Carrots
- Pepper
- Salt
- Aromatic herbs
- A glass of White wine
- Calf's foot
- Livers
Directions
Calf's foot
- Cut calf foot in half and boil for several hours.
- Remove all the bones from the foot.
- Place in a bowl until cold.
Livers
- Place well larded livers in stewpan.
- Add in lard, onion, carrots, pepper, salt, herbs, a glass of white wine.
- Let simmer for three hours.
- Add in cold calf's foot.
- Allow to form to a nice jelly then serve with salad.
Source — Cooking in Old Creole Days.
Prepared by Shaye Stewart
Louisiana Anthology
June 4, 2018
Prepared by Shaye Stewart
Louisiana Anthology
June 4, 2018
Squash
Ingredients
- Squash
- Stale bread crumbs
- milk or cream
- sugar
- salt
- pepper
- butter
Directions
- Parboil a squash or cymling
- Cut it in half (roundwise)
- scrape out the inside part with a spoon and put that in a bowl
- add to it some stale bread crumbs
- add a little milk or cream
- add a spoonful of sugar
- add salt
- add pepper
- add butter
- beat all well together
- then put for a few moments into a frying-pan on the fire
- then put all back into the squash shell
- sprinkle bread crumbs on top
- put them in the oven to brown a bit
Squash
Ingredients
- Squash
- Stale bread crumbs
- milk or cream
- sugar
- salt
- pepper
- butter
Directions
- Parboil a squash or cymling
- Cut it in half (roundwise)
- scrape out the inside part with a spoon and put that in a bowl
- add to it some stale bread crumbs
- add a little milk or cream
- add a spoonful of sugar
- add salt
- add pepper
- add butter
- beat all well together
- then put for a few moments into a frying-pan on the fire
- then put all back into the squash shell
- sprinkle bread crumbs on top
- put them in the oven to brown a bit
Small sponge cake
Ingredients- Eggs
- Sugar
- Flour
- Mix five eggs, one-half pound of sugar, and one-half pound of flour
- Bake
Source — Cooking in Old Creole Days
Prepared by Betsy Flowers
June 4, 2018
Small sponge cake
Ingredients- Eggs
- Sugar
- Flour
- Mix five eggs, one-half pound of sugar, and one-half pound of flour
- Bake
Source — Cooking in Old Creole Days
Prepared by Betsy Flowers
June 4, 2018
Creme a La Celestine
Ingredients:
- Six eggs yolks,
- One egg white,
- One pound of Menier chocolate,
- Two cufuls of sugar,
- One quart of cream,
- One pint of milk,
- Vanilla
Directions:
- Beat the egg yolks, egg white, and sugar together until firm.
- Add the cream, stirring slowly until well mixed.
- Boil the milk.
- Add the chocolate to the boiling milk, and mix well.
- Add the chocolate and milk to the eggs, sugar, ect.
- Stir gently and strain.
- Allow to cool, and then freeze.
Source — Cooking in Old Creole Days
Soup Without Meat
Ingredients:
- Four or five cucumbers, according to size,
- Three cupfuls of lettuce cut in shreds,
- Two sprigs of mint,
- A little parsley,
- Two or three small onions (all shredded),
- One pint of young peas,
- A quarter pound of butter,
- Salt,
- Cayenne pepper
- One pint of old peas
Directions:
- Pare and cut the cucumbers into small, square pieces.
- Add the lettuce, mint, parsley,onions, and young peas.
- Put all the herbs in a stewpan with the butter, salt, and cayenne pepper.
- Stew gently for an hour.
- Boil the old peas in a full quart of water.
- Run through a sieve, when quite soft, with a wooden spoon.
- Add the old peas and the water they were boiled in to the stewed herbs.
- Stew together for a full half hour.
- Serve immediately.
Source — Cooking in Old Creole Days
Published by Marlie Giardina
June 1, 2018
Soup Without Meat
Ingredients:
- Four or five cucumbers, according to size,
- Three cupfuls of lettuce cut in shreds,
- Two sprigs of mint,
- A little parsley,
- Two or three small onions (all shredded),
- One pint of young peas,
- A quarter pound of butter,
- Salt,
- Cayenne pepper
- One pint of old peas
Directions:
- Pare and cut the cucumbers into small, square pieces.
- Add the lettuce, mint, parsley,onions, and young peas.
- Put all the herbs in a stewpan with the butter, salt, and cayenne pepper.
- Stew gently for an hour.
- Boil the old peas in a full quart of water.
- Run through a sieve, when quite soft, with a wooden spoon.
- Add the old peas and the water they were boiled in to the stewed herbs.
- Stew together for a full half hour.
- Serve immediately.
Source — Cooking in Old Creole Days
Published by Marlie Giardina
June 1, 2018
Creme a La Celestine
Ingredients:
- Six eggs yolks,
- One egg white,
- One pound of Menier chocolate,
- Two cufuls of sugar,
- One quart of cream,
- One pint of milk,
- Vanilla
Directions:
- Beat the egg yolks, egg white, and sugar together until firm.
- Add the cream, stirring slowly until well mixed.
- Boil the milk.
- Add the chocolate to the boiling milk, and mix well.
- Add the chocolate and milk to the eggs, sugar, ect.
- Stir gently and strain.
- Allow to cool, and then freeze.
Source — Cooking in Old Creole Days
Subscribe to:
Posts (Atom)