Breeze Pudding

Ingredients 

• 1/2 box of gelatin
• 1 pint of water 
• 2 cups of sugar 
• 2 lemons 
• 6 eggs 
• Quart of milk 

 Directions

1. Dissolve 1/2 box of gelatin in a pint of boiling water 
2. Add 2 cups of sugar and juice from 2 lemons to gelatin mixture 
3. Let the mixture cool ( do not let it get cold)
4. Break into the mixture 3 egg whites (save yolk for later) and beat together until stiff 
5. Pour mixture into mould 
6.  In another bowl add 3 eggs to the remaining egg yolk and a quart of milk, mix together until custard consistency 
7. Take gelatin out of mould once ready 
8. Pour custard over the mould 

Source — Creole Cookery Book
Prepared by Danielle E. Vasquez
Louisiana Anthology
June 5, 2018

Breeze Pudding

Ingredients 

• 1/2 box of gelatin
• 1 pint of water 
• 2 cups of sugar 
• 2 lemons 
• 6 eggs 
• Quart of milk 

 Directions

1. Dissolve 1/2 box of gelatin in a pint of boiling water 
2. Add 2 cups of sugar and juice from 2 lemons to gelatin mixture 
3. Let the mixture cool ( do not let it get cold)
4. Break into the mixture 3 egg whites (save yolk for later) and beat together until stiff 
5. Pour mixture into mould 
6.  In another bowl add 3 eggs to the remaining egg yolk and a quart of milk, mix together until custard consistency 
7. Take gelatin out of mould once ready 
8. Pour custard over the mould 

Source — Creole Cookery Book
Prepared by Danielle E. Vasquez
Louisiana Anthology
June 5, 2018

Queen Mab's Pudding

Ingredients 

• 1/2 box of gelatin
• 1 pint of water 
• 2 cups of sugar 
• 2 lemons 
• 6 eggs 
• Quart of milk 

 Directions

1. Dissolve 1/2 box of gelatin in a pint of boiling water 
2. Add 2 cups of sugar and juice from 2 lemons to gelatin mixture 
3. Let the mixture cool ( do not let it get cold)
4. Break into the mixture 3 egg whites (save yolk for later) and beat together until stiff 
5. Pour mixture into mould 
6.  In another bowl add 3 eggs to the remaining egg yolk and a quart of milk, mix together until custard consistency 
7. Take gelatin out of mould once ready 
8. Pour custard over the mould 

Source — Creole Cookery Book
Prepared by Danielle E. Vasquez
Louisiana Anthology
June 5, 2018

Corn Fritters

Ingredients 

• Medium sized beef kidney 
• Onion 
• Butter 
• Flour 
• Liquor 
• Toast 

Directions 

1. Put beef kidney on stove in cold water
2. Chop and add onion 
3. Let simmer, until tender
4. Cut Kidney in thin slices 
5. Add a piece of butter to a frying pan and allow to melt 
6. Shake flour into frying pan 
7. Allow butter and flour to brown 
8. Then, add some liquor to mixture 
9. Serve Kidney stew on toast 

Source — Cooking in Old Creole Day

Prepared  by Danielle E. Vasquez
Louisiana Anthology

June 3, 2018 

Corn Fritters

Ingredients 

• Medium sized beef kidney 
• Onion 
• Butter 
• Flour 
• Liquor 
• Toast 

Directions 

1. Put beef kidney on stove in cold water
2. Chop and add onion 
3. Let simmer, until tender
4. Cut Kidney in thin slices 
5. Add a piece of butter to a frying pan and allow to melt 
6. Shake flour into frying pan 
7. Allow butter and flour to brown 
8. Then, add some liquor to mixture 
9. Serve Kidney stew on toast 

Source — Cooking in Old Creole Day

Prepared  by Danielle E. Vasquez
Louisiana Anthology

June 3, 2018 

Queen Mab's Pudding

Ingredients 

• 1/2 box of gelatin
• 1 pint of water 
• 2 cups of sugar 
• 2 lemons 
• 6 eggs 
• Quart of milk 

 Directions

1. Dissolve 1/2 box of gelatin in a pint of boiling water 
2. Add 2 cups of sugar and juice from 2 lemons to gelatin mixture 
3. Let the mixture cool ( do not let it get cold)
4. Break into the mixture 3 egg whites (save yolk for later) and beat together until stiff 
5. Pour mixture into mould 
6.  In another bowl add 3 eggs to the remaining egg yolk and a quart of milk, mix together until custard consistency 
7. Take gelatin out of mould once ready 
8. Pour custard over the mould 

Source — Creole Cookery Book
Prepared by Danielle E. Vasquez
Louisiana Anthology
June 5, 2018

Okra Hibiscus

Ingredients 

• 6 pods okra 
• 4 pints water 
• 1 tbsp salt 
• 1 tsp butter 
• 1 tsp lemon juice (optional) 

Directions 

Okra Hibiscus 

1.  Thoroughly wash 6 pods of okra 
2. Place okra pods in 2 pints of ice water, soak for 30 minutes
3. Drain okra and place in kettle with 2 pints of water 
4. Sprinkle in 1 tbsp salt 
5. Bring water to a boil 
6. Boil okra for 30 minutes (or until tender) 
7. Drain okra out of kettle 
8. Add 1 tsp butter and lemon juice if desired 

Source- Cooking in Old Creole Days 

Prepared by Donald J Treglia

Louisiana Anthology

June 8, 2018

Okra Hibiscus

Ingredients 

• 6 pods okra 
• 4 pints water 
• 1 tbsp salt 
• 1 tsp butter 
• 1 tsp lemon juice (optional) 

Directions 

Okra Hibiscus 

1.  Thoroughly wash 6 pods of okra 
2. Place okra pods in 2 pints of ice water, soak for 30 minutes
3. Drain okra and place in kettle with 2 pints of water 
4. Sprinkle in 1 tbsp salt 
5. Bring water to a boil 
6. Boil okra for 30 minutes (or until tender) 
7. Drain okra out of kettle 
8. Add 1 tsp butter and lemon juice if desired 

Source- Cooking in Old Creole Days 

Prepared by Donald J Treglia

Louisiana Anthology

June 8, 2018

Indian Sponge Cake

Ingredients 

• 1 cup Indian meal 
• 1/2 cup flour
• 2 cup milk
• 2 tbsp molasses 
• 1 tsp saleratus 

Directions 

Indian Sponge Cake 

1. Preheat oven to 375 degrees Fahrenheit 
2. Mix 1 cup of Indian meal, 1/2 cup flour, and 1 tsp saleratus together in a large bowl 
3. Pour in 2 cup milk and stir 
4. Continue stirring and pour in molasses 
5. Whisk ingredients together until thoroughly mixed 
6. Pour ingredients into an 11x7 inch pan 
7. Bake for 45 minutes at 375 degrees 

Source- Cooking in Old Creole Days

Prepared by Donald J Treglia 

Louisiana Anthology 

June 8, 2018

Indian Sponge Cake

Ingredients 

• 1 cup Indian meal 
• 1/2 cup flour
• 2 cup milk
• 2 tbsp molasses 
• 1 tsp saleratus 

Directions 

Indian Sponge Cake 

1. Preheat oven to 375 degrees Fahrenheit 
2. Mix 1 cup of Indian meal, 1/2 cup flour, and 1 tsp saleratus together in a large bowl 
3. Pour in 2 cup milk and stir 
4. Continue stirring and pour in molasses 
5. Whisk ingredients together until thoroughly mixed 
6. Pour ingredients into an 11x7 inch pan 
7. Bake for 45 minutes at 375 degrees 

Source- Cooking in Old Creole Days

Prepared by Donald J Treglia 

Louisiana Anthology 

June 8, 2018

Gingerbread

Ingredients 

• 1 cup butter 
• 1 cup brown sugar 
• 4 eggs 
• 1 cup sour cream 
• 1 cup molasses 
• 2 tsp soda
• 1 cup warm water 
• 4 cups flour
• 1 tsp salt 
• 2 tsp yellow ginger 

Directions 

Gingerbread Loaf

1. Preheat oven to 350 degrees Fahrenheit 
2. Whisk 1 cup of butter until texture is creamy 
3. Mix in brown sugar with the butter 
4. Separate whites and yolks of 4 eggs 
5. Beat both the white and the yolks of eggs until yolks are liquid and whites are frothy 
6. Stir eggs into the brown sugar and butter mixture 
7. Add 2 tsp of soda into warm water until dissolved 
8. Add dissolved mixture in with 1 cup sour cream 
9. Add sour cream mixture to 1 cup molasses 
10. Mix 4 cups of flour with 1 tsp salt and 1 tsp yellow ginger
11. Add flour mixture to batter 
12. Whisk all ingredients together until thoroughly mixed  
13. Pour batter into a 9x9 inch baking pan 
14. Bake in oven for thirty minutes at 350 degrees 

Source- Cooking in Old Creole Days 

Prepared by Donald J Treglia 

Louisiana Anthology 

June 8, 2018

Gingerbread

Ingredients 

• 1 cup butter 
• 1 cup brown sugar 
• 4 eggs 
• 1 cup sour cream 
• 1 cup molasses 
• 2 tsp soda
• 1 cup warm water 
• 4 cups flour
• 1 tsp salt 
• 2 tsp yellow ginger 

Directions 

Gingerbread Loaf

1. Preheat oven to 350 degrees Fahrenheit 
2. Whisk 1 cup of butter until texture is creamy 
3. Mix in brown sugar with the butter 
4. Separate whites and yolks of 4 eggs 
5. Beat both the white and the yolks of eggs until yolks are liquid and whites are frothy 
6. Stir eggs into the brown sugar and butter mixture 
7. Add 2 tsp of soda into warm water until dissolved 
8. Add dissolved mixture in with 1 cup sour cream 
9. Add sour cream mixture to 1 cup molasses 
10. Mix 4 cups of flour with 1 tsp salt and 1 tsp yellow ginger
11. Add flour mixture to batter 
12. Whisk all ingredients together until thoroughly mixed  
13. Pour batter into a 9x9 inch baking pan 
14. Bake in oven for thirty minutes at 350 degrees 

Source- Cooking in Old Creole Days 

Prepared by Donald J Treglia 

Louisiana Anthology 

June 8, 2018

Potomac Herrings with Roe

Ingredients 

• 5 Herrings 
• 4 pints water 
• 4 tbsp butter 
• 3 tbsp roe 
• 1 cup hominy 

Directions 

Potomac Herrings

1. Soak herrings overnight (if a few months old and dry) 
2. Baste herrings with 4 tbsp of butter for 15 minutes
3. Broil 5 herrings in 4 pints of water over a slow fire for 3-4 hours 
4. Remove Herrings from water and place on hot plate

Roe 

1. Mix 3 tbsp of roe with 1 cup of hominy at table side 

Source- Cooking in Old Creole Days 

Prepared by Donald J Treglia 

Louisiana Anthology 

June 8, 2018

Potomac Herrings with Roe

Ingredients 

• 5 Herrings 
• 4 pints water 
• 4 tbsp butter 
• 3 tbsp roe 
• 1 cup hominy 

Directions 

Potomac Herrings

1. Soak herrings overnight (if a few months old and dry) 
2. Baste herrings with 4 tbsp of butter for 15 minutes
3. Broil 5 herrings in 4 pints of water over a slow fire for 3-4 hours 
4. Remove Herrings from water and place on hot plate

Roe 

1. Mix 3 tbsp of roe with 1 cup of hominy at table side 

Source- Cooking in Old Creole Days 

Prepared by Donald J Treglia 

Louisiana Anthology 

June 8, 2018

Terrapin

Ingredients 

• 3 Terrapin 
• 4 pints boiling water 
• 4 pints of ice water 
• 1 pint meat and liquor 
• 1/2 pound of butter 
• 1 cup of sherry or madeira  
• 1 tbsp dry mustard 
• 1 tsp of salt 
• 1 cup of cream (optional) 

Directions 

Terrapin 

1. Soak in 4 pints of ice water for approximately one hour 
2. After soaking, place terrapin in 4 pints of boiling water 
3. Boil for approximately 15-18 minutes (or until dead) 
4. Remove terrapins (keep water boiling) clean terrapin thoroughly around shell, legs, and feet 
5. Place terrapin back into boiling water for 1-2 minutes or until shell  and claws come off easily
6. Hold terrapin over dish to save excess water 
7. Remove lower shell and remove the liver and gall bladder
8. Leave in the small bones 
9. Add butter, dry mustard, salt, and wine to 1 pint meat and liquor 
10. Keep on simmer when ready to serve (add cup of cream if desired) 

Source- Cooking in Old Creole Days 

Prepared by Donald J Treglia 

Louisiana Anthology 

June 8, 2018

Terrapin

Ingredients 

• 3 Terrapin 
• 4 pints boiling water 
• 4 pints of ice water 
• 1 pint meat and liquor 
• 1/2 pound of butter 
• 1 cup of sherry or madeira  
• 1 tbsp dry mustard 
• 1 tsp of salt 
• 1 cup of cream (optional) 

Directions 

Terrapin 

1. Soak in 4 pints of ice water for approximately one hour 
2. After soaking, place terrapin in 4 pints of boiling water 
3. Boil for approximately 15-18 minutes (or until dead) 
4. Remove terrapins (keep water boiling) clean terrapin thoroughly around shell, legs, and feet 
5. Place terrapin back into boiling water for 1-2 minutes or until shell  and claws come off easily
6. Hold terrapin over dish to save excess water 
7. Remove lower shell and remove the liver and gall bladder
8. Leave in the small bones 
9. Add butter, dry mustard, salt, and wine to 1 pint meat and liquor 
10. Keep on simmer when ready to serve (add cup of cream if desired) 

Source- Cooking in Old Creole Days 

Prepared by Donald J Treglia 

Louisiana Anthology 

June 8, 2018

Asparagus (Italian Fashion)

Ingredients

• Asparagus
• Sweet oil
• Water and vinegar
• Pepper and salt

Directions

1. Break asparagus into pieces
2. Boil asparagus until soft
3. Drain the water off
4. Bring sweet oil, water, and vinegar to a boil
5. Season the mixture with pepper and salt
6. Pour mixture over the asparagus.

Source — Creole Cookery Book

Prepared by Natalie Hogan

Louisiana Anthology

June 6, 2018

Strawberry Short Cake

Ingredients

• 1 cup of powdered sugar
• 1 tablespoon of butter
• 8 eggs
• 1 heaping cup of flour
• 2 tablespoons of sweet cream
• 2 teaspoons of yeast powder
• 3 jelly cake pans

Directions

1. Combine the ingredients and bake in three jelly cake pans
2. Let the cakes cool and lay a quart of strawberries between each layer
3. Sprinkle sugar over each layer of the cake and over the top of the cake.

Source — Creole Cookery Book

Prepared by Natalie Hogan

Louisiana Anthology

June 6, 2018

Cold Slaw

Ingredients

• Cabbage
• 1 egg, well beaten
• Teacup of condensed milk
• 1 cup of vinegar
• Sprinkle of salt

Directions

1. Shave cabbage into shreds
2. Mix egg, condensed milk and vinegar
3. Boil the mixture until it thickens
4. Pour mixture over cabbage
5. Sprinkle the cabbage with salt.

Source — Creole Cookery Book

Prepared by Natalie Hogan

Louisiana Anthology

June 6, 2018

Cream Sauce

Ingredients

• One and a half pints of rich cream
• Four tablespoons of powdered sugar
• Powdered nutmeg
• One dozen peach leaves

Directions

1. Boil the ingredients
2. When boiled, take them off the fire
3. Strain the boiled ingredients
4. If being served with pudding or dumplings, serve hot
5. If being served with fruit pies or tarts, let it get cold before serving.

Source — Creole Cookery Book

Prepared by Natalie Hogan

Louisiana Anthology

June 6, 2018

Cream Sauce

Ingredients

• One and a half pints of rich cream
• Four tablespoons of powdered sugar
• Powdered nutmeg
• One dozen peach leaves

Directions

1. Boil the ingredients
2. When boiled, take them off the fire
3. Strain the boiled ingredients
4. If being served with pudding or dumplings, serve hot
5. If being served with fruit pies or tarts, let it get cold before serving.

Source — Creole Cookery Book

Prepared by Natalie Hogan

Louisiana Anthology

June 6, 2018

Cold Slaw

Ingredients

• Cabbage
• 1 egg, well beaten
• Teacup of condensed milk
• 1 cup of vinegar
• Sprinkle of salt

Directions

1. Shave cabbage into shreds
2. Mix egg, condensed milk and vinegar
3. Boil the mixture until it thickens
4. Pour mixture over cabbage
5. Sprinkle the cabbage with salt.

Source — Creole Cookery Book

Prepared by Natalie Hogan

Louisiana Anthology

June 6, 2018

Strawberry Short Cake

Ingredients

• 1 cup of powdered sugar
• 1 tablespoon of butter
• 8 eggs
• 1 heaping cup of flour
• 2 tablespoons of sweet cream
• 2 teaspoons of yeast powder
• 3 jelly cake pans

Directions

1. Combine the ingredients and bake in three jelly cake pans
2. Let the cakes cool and lay a quart of strawberries between each layer
3. Sprinkle sugar over each layer of the cake and over the top of the cake.

Source — Creole Cookery Book

Prepared by Natalie Hogan

Louisiana Anthology

June 6, 2018

Asparagus (Italian Fashion)

Ingredients

• Asparagus
• Sweet oil
• Water and vinegar
• Pepper and salt

Directions

1. Break asparagus into pieces
2. Boil asparagus until soft
3. Drain the water off
4. Bring sweet oil, water, and vinegar to a boil
5. Season the mixture with pepper and salt
6. Pour mixture over the asparagus.

Source — Creole Cookery Book

Prepared by Natalie Hogan

Louisiana Anthology

June 6, 2018

Cream Cakes

Ingredients

• Butter
• 1 pint of milk
• Flour

Directions

1. Melt butter in milk to make it as rich as cream
2. Combine with flour to make a paste
3. Knead the paste well
4. Roll the paste out frequently
5. Cut the paste into squares
6. Bake the paste on griddle.

Source — Creole Cookery Book

Prepared by Natalie Hogan

Louisiana Anthology

June 6, 2018

Cream Cakes

Ingredients

• Butter
• 1 pint of milk
• Flour

Directions

1. Melt butter in milk to make it as rich as cream
2. Combine with flour to make a paste
3. Knead the paste well
4. Roll the paste out frequently
5. Cut the paste into squares
6. Bake the paste on griddle.

Source — Creole Cookery Book

Prepared by Natalie Hogan

Louisiana Anthology

June 6, 2018

Pea Soup

Ingredients

• 2 quarts of split peas
• 2 gallons of water
• 1 handful of parsley
• A little cayenne pepper
• A little salt
• A little celery seed spice
• 1 large lump of butter

Directions

1. The night before you plan on serving the soup, prepare the peas.
2. In a large container, submerge the two quarts of peas with two gallons of water.
3. Add in spices, enough to suit taste.
4. Set peas aside to soak overnight.
5. Before serving, bring the mixture to a boil.
6. After boiling, run the mixture through a sieve to drain the peas.
7. After draining, add a large lump of butter - to taste. 

Source — Creole Cookery Book.

Prepared by Morgan Winstead

Louisiana Anthology

June 10, 2018

Pea Soup

Ingredients

• 2 quarts of split peas
• 2 gallons of water
• 1 handful of parsley
• A little cayenne pepper
• A little salt
• A little celery seed spice
• 1 large lump of butter

Directions

1. The night before you plan on serving the soup, prepare the peas.
2. In a large container, submerge the two quarts of peas with two gallons of water.
3. Add in spices, enough to suit taste.
4. Set peas aside to soak overnight.
5. Before serving, bring the mixture to a boil.
6. After boiling, run the mixture through a sieve to drain the peas.
7. After draining, add a large lump of butter - to taste. 

Source — Creole Cookery Book.

Prepared by Morgan Winstead

Louisiana Anthology

June 10, 2018

Berryman Pudding

Ingredients

• 1 lb of best white sugar,
• 8 eggs, 
• 8 ounces of butter, 
• Soup plate of cornmeal mush,
• 2 lemons rind and juice

Directions

1. Mix all well together till very light
2. Bake in a moderate oven

 Source — Cooking in Old Creole Days.

Prepared by Gwendolyn Jonise

Louisiana Anthology

June 3, 2018

Mayonnaise

Ingredients

• 1 yolk of a raw egg,
• 1 teaspoon of made mustard, 
• 1/2 teaspoon of salt, 
• Teaspoon of vinegar,
• Sweet oil,
• Shrimps oysters,
• Red pepper

Directions

1. Rub the mustard and salt together.
2. Add the egg.
3. Pour on very slowly the sweet oil, rubbing hard all the time, till as much is made as wanted.
4. When these ingredients are mixed, they should look perfectly smooth; if it curdles, add a little more mustard or a little vinegar.
5. With shrimps or oysters, a little red pepper rubbed in is an improvement.

 Source — Cooking in Old Creole Days.

Prepared by Gwendolyn Jonise

Louisiana Anthology

June 3, 2018

Mayonnaise

Ingredients

• 1 yolk of a raw egg,
• 1 teaspoon of made mustard, 
• 1/2 teaspoon of salt, 
• Teaspoon of vinegar,
• Sweet oil,
• Shrimps oysters,
• Red pepper

Directions

1. Rub the mustard and salt together.
2. Add the egg.
3. Pour on very slowly the sweet oil, rubbing hard all the time, till as much is made as wanted.
4. When these ingredients are mixed, they should look perfectly smooth; if it curdles, add a little more mustard or a little vinegar.
5. With shrimps or oysters, a little red pepper rubbed in is an improvement.

 Source — Cooking in Old Creole Days.

Prepared by Gwendolyn Jonise

Louisiana Anthology

June 3, 2018

Berryman Pudding

Ingredients

• 1 lb of best white sugar,
• 8 eggs, 
• 8 ounces of butter, 
• Soup plate of cornmeal mush,
• 2 lemons rind and juice

Directions

1. Mix all well together till very light
2. Bake in a moderate oven

 Source — Cooking in Old Creole Days.

Prepared by Gwendolyn Jonise

Louisiana Anthology

June 3, 2018

Indian Pound Cake

Ingredients

• 8 Eggs
• 1 pint of powered sugar
• 1 pint of Sifted Indian (corn) meal
• 1/2 pint of wheat flour
• 1/2 lb of butter
• 1 nutmeg grated
• 1 tsp. of cinnamon
• 1/2 glass of wine and brandy mixed
• Tin pan

Directions

1. Melt the butter and stir in with sugar to a cream.
2. Beat the eggs very lightly.
3. Stir the meal and eggs alternately into the butter and sugar.
4. Add nutmeg, and the wine and brandy mixture.
5. Stir all together well.
6. Butter the tin pan.
7. Pour mixture in pan.
8. Bake in moderate oven.

Source — Cooking in Old Creole Days.
Prepared by Shaye Stewart
Louisiana Anthology
June 6, 2018

Indian Pound Cake

Ingredients

• 8 Eggs
• 1 pint of powered sugar
• 1 pint of Sifted Indian (corn) meal
• 1/2 pint of wheat flour
• 1/2 lb of butter
• 1 nutmeg grated
• 1 tsp. of cinnamon
• 1/2 glass of wine and brandy mixed
• Tin pan

Directions

1. Melt the butter and stir in with sugar to a cream.
2. Beat the eggs very lightly.
3. Stir the meal and eggs alternately into the butter and sugar.
4. Add nutmeg, and the wine and brandy mixture.
5. Stir all together well.
6. Butter the tin pan.
7. Pour mixture in pan.
8. Bake in moderate oven.

Source — Cooking in Old Creole Days.
Prepared by Shaye Stewart
Louisiana Anthology
June 6, 2018

Sweet Potato Waffles

Ingredients

• Two tablespoons of mashed sweet potato
• 1 of butter
• 1 of sugar
• 1 pint of milk
• 4 tablespoons of wheat flower
• waffle iron

Directions

1. Melt the butter and mix in with the sweet potato and sugar.
2. Add in wheat flower and milk.
3. Mix together well.
4. Pour batter into waffle iron and bake.

Source — Cooking in Old Creole Days.
Prepared by Shaye Stewart
Louisiana Anthology
June 6, 2018

Sweet Potato Waffles

Ingredients

• Two tablespoons of mashed sweet potato
• 1 of butter
• 1 of sugar
• 1 pint of milk
• 4 tablespoons of wheat flower
• waffle iron

Directions

1. Melt the butter and mix in with the sweet potato and sugar.
2. Add in wheat flower and milk.
3. Mix together well.
4. Pour batter into waffle iron and bake.

Source — Cooking in Old Creole Days.
Prepared by Shaye Stewart
Louisiana Anthology
June 6, 2018

Stewed Tongue for Lunch

Ingredients

• Tongue
• Water (boiled)
• A half a pint of port wine
• A small tumbler of currant jelly
• A small pinch of mace 
• Salt

Directions

Tongue

1. Boil a fresh tongue until it is tender and dress ready for the table

Gravy

1. Take a little more than a pint of the boiled water, add to half a pint of port wine
2. Add a small tumbler of currant jelly, a small pinch of mace
3. Salt to taste
4. Stew the tongue in gravy for an hour
5. Serve in the gravy

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

Stewed Tongue for Lunch

Ingredients

• Tongue
• Water (boiled)
• A half a pint of port wine
• A small tumbler of currant jelly
• A small pinch of mace 
• Salt

Directions

Tongue

1. Boil a fresh tongue until it is tender and dress ready for the table

Gravy

1. Take a little more than a pint of the boiled water, add to half a pint of port wine
2. Add a small tumbler of currant jelly, a small pinch of mace
3. Salt to taste
4. Stew the tongue in gravy for an hour
5. Serve in the gravy

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

Fig Pickles

Ingredients

• Figs on stems, swollen not yet ripe
• Salt water
• 1 gallon of vinegar
• 1 gallon of light brown sugar
• Cinnamon
• Cloves
• Horseradish

Directions

1. Soak figs in moderately strong salt water for 10-12 hours.
2. Rinse figs and place in glass or stone jars.
3. Add 1 gallon of vinegar and 1 gallon of light brown sugar to a kettle.
4. Add cinnamon, cloves and your preferred spices. 
5. Heat the kettle, stir and dissolve the light brown sugar.
6. Bring to a simmer then remove from heat. 
7. Pour the mixture over the figs, covering them about 1 inch.
8. Repeat steps 3-7 three times. 
9. Add a small piece of horseradish to the jars. 

Source — Cooking in Creole Days

Prepared by Chase Bertrand

Louisiana Anthology

June 6, 2018

Fig Pickles

Ingredients

• Figs on stems, swollen not yet ripe
• Salt water
• 1 gallon of vinegar
• 1 gallon of light brown sugar
• Cinnamon
• Cloves
• Horseradish

Directions

1. Soak figs in moderately strong salt water for 10-12 hours.
2. Rinse figs and place in glass or stone jars.
3. Add 1 gallon of vinegar and 1 gallon of light brown sugar to a kettle.
4. Add cinnamon, cloves and your preferred spices. 
5. Heat the kettle, stir and dissolve the light brown sugar.
6. Bring to a simmer then remove from heat. 
7. Pour the mixture over the figs, covering them about 1 inch.
8. Repeat steps 3-7 three times. 
9. Add a small piece of horseradish to the jars. 

Source — Cooking in Creole Days

Prepared by Chase Bertrand

Louisiana Anthology

June 6, 2018

Pickled Radish Pods

Ingredients 

• Radish pods
• Salt
• White vinegar
• Mace
• Black pepper
• Horseradish

Directions

1. Soak pods in salt water overnight
2. Boil the salt water
3. Pour over the pods and cover the jar
4. Repeat pouring when the liquid cools, repeat until pods are green
5. Drain pods and pickle with vinegar and spices to taste

Source - Creole Cookery Book

Prepared by Connor Bolleter

Louisiana Anthology

June 6, 2018

Pickled Radish Pods

Ingredients 

• Radish pods
• Salt
• White vinegar
• Mace
• Black pepper
• Horseradish

Directions

1. Soak pods in salt water overnight
2. Boil the salt water
3. Pour over the pods and cover the jar
4. Repeat pouring when the liquid cools, repeat until pods are green
5. Drain pods and pickle with vinegar and spices to taste

Source - Creole Cookery Book

Prepared by Connor Bolleter

Louisiana Anthology

June 6, 2018

Pickled Cabbage

Ingredients

• Red cabbage
• Salt
• 2 tablespoons of black pepper
• Allspice
• Cloves
• Cinnamon
• 2 quarts of vinegar

Directions

1. Lay sliced cabbage in a jar
2. Salt each layer of cabbage
3. Put spices to taste in a bag and heat in vinegar
4. Pour mixture over cabbage
5. Cover jar and open in three days

Source - Creole Cookery Book

Prepared by Connor Bolleter

Louisiana Anthology

June 6, 2018

Pickled Cabbage

Ingredients

• Red cabbage
• Salt
• 2 tablespoons of black pepper
• Allspice
• Cloves
• Cinnamon
• 2 quarts of vinegar

Directions

1. Lay sliced cabbage in a jar
2. Salt each layer of cabbage
3. Put spices to taste in a bag and heat in vinegar
4. Pour mixture over cabbage
5. Cover jar and open in three days

Source - Creole Cookery Book

Prepared by Connor Bolleter

Louisiana Anthology

June 6, 2018

Sweet Pickle Peaches

Ingredients 

• 6 pounds of peaches
• 3 pounds of sugar
• 1 quart of vinegar
• Allspice
• Cloves
• Mace

Directions

1. Heat sugar and vinegar to form a syrup
2. Add allspice, cloves, and mace to taste
3. After syrup is formed, add fruit
4. Cook to desired texture, not as much as preserves  

Source - Creole Cookery Book

Prepared by Connor Bolleter

Louisiana Anthology

June 6, 2018

Sweet Pickle Peaches

Ingredients 

• 6 pounds of peaches
• 3 pounds of sugar
• 1 quart of vinegar
• Allspice
• Cloves
• Mace

Directions

1. Heat sugar and vinegar to form a syrup
2. Add allspice, cloves, and mace to taste
3. After syrup is formed, add fruit
4. Cook to desired texture, not as much as preserves  

Source - Creole Cookery Book

Prepared by Connor Bolleter

Louisiana Anthology

June 6, 2018

Sweet Peaches

Ingredients

• 12 to 14 pounds of peaches
• Salt
• 1 gallon of vinegar
• 4 pounds of brown sugar
• Allspice
• Cloves
• Nutmeg
• Mace

Directions

1. Cover peaches in salt and water, let sit overnight
2. Boil vinegar, sugar, and spices to taste
3. Pour hot mixture over peaches
4. Repeat pouring every day for four days

Source - Creole Cookery Book

Prepared by Connor Bolleter

Louisiana Anthology

June 6, 2018

Sweet Peaches

Ingredients

• 12 to 14 pounds of peaches
• Salt
• 1 gallon of vinegar
• 4 pounds of brown sugar
• Allspice
• Cloves
• Nutmeg
• Mace

Directions

1. Cover peaches in salt and water, let sit overnight
2. Boil vinegar, sugar, and spices to taste
3. Pour hot mixture over peaches
4. Repeat pouring every day for four days

Source - Creole Cookery Book

Prepared by Connor Bolleter

Louisiana Anthology

June 6, 2018

German Pickle

Ingredients

• Ripe cucumbers, enough for 3 quarts 
• 7 cups of vinegar
• 4 cups of water
• Sugar
• Cinnamon bark
• Pimento 

Directions

1. Peel cucumbers and remove seeds
2. Cut into inch wide strips
3. Soak the cucumbers overnight in 3 of the cups of vinegar, and 4 cups of water
4. Heat the other quart of vinegar over medium heat
5. Add 1 pint of sugar, a pinch of cinnamon bark, and 1 teaspoon of pimento
6. Let sit, stirring occasionally, then add cucumbers and boil till soft
7. Put in glass jars

Source - Creole Cookery Book

Prepared by Connor Bolleter

Louisiana Anthology

June 6, 2018

German Pickle

Ingredients

• Ripe cucumbers, enough for 3 quarts 
• 7 cups of vinegar
• 4 cups of water
• Sugar
• Cinnamon bark
• Pimento 

Directions

1. Peel cucumbers and remove seeds
2. Cut into inch wide strips
3. Soak the cucumbers overnight in 3 of the cups of vinegar, and 4 cups of water
4. Heat the other quart of vinegar over medium heat
5. Add 1 pint of sugar, a pinch of cinnamon bark, and 1 teaspoon of pimento
6. Let sit, stirring occasionally, then add cucumbers and boil till soft
7. Put in glass jars

Source - Creole Cookery Book

Prepared by Connor Bolleter

Louisiana Anthology

June 6, 2018