Baked Macaroni

Ingredients

• Macaroni noodles, 
• Milk and water,
• Grated cheese,
• Butter,
• Pepper and mustard,

Directions 

1. Bring milk and water to a boil
2. Add noodles, boil until tender
3. Drain
4. Layer noodles, grated cheese, butter, pepper and muster
5. Continue layering until dish is full
6. Bake 20-30 minutes.

Source — Creole Cookery Book.

Prepared by Mallory M. deMarigny

Louisiana Anthology

June 7, 2019

Baked Macaroni

Ingredients

• Macaroni noodles, 
• Milk and water,
• Grated cheese,
• Butter,
• Pepper and mustard,

Directions 

1. Bring milk and water to a boil
2. Add noodles, boil until tender
3. Drain
4. Layer noodles, grated cheese, butter, pepper and muster
5. Continue layering until dish is full
6. Bake 20-30 minutes.

Source — Creole Cookery Book.

Prepared by Mallory M. deMarigny

Louisiana Anthology

June 7, 2019

Roasted Salmon

Ingredients

• Fresh Salmon,
• Flour,
• Butter,

Directions

1. Scale and clean Salmon
2. Cut in slices, starting from the middle
3. Wipe dry with a course cloth
4. Dredge in flour
5. Roast over fire
6. Baste with butter 
7. Cook thoroughly.

Source — Creole Cookery Book.

Prepared by Mallory M. deMarigny

Louisiana Anthology

June 7, 2019

Roasted Salmon

Ingredients

• Fresh Salmon,
• Flour,
• Butter,

Directions

1. Scale and clean Salmon
2. Cut in slices, starting from the middle
3. Wipe dry with a course cloth
4. Dredge in flour
5. Roast over fire
6. Baste with butter 
7. Cook thoroughly.

Source — Creole Cookery Book.

Prepared by Mallory M. deMarigny

Louisiana Anthology

June 7, 2019

Chocolate Caromels

Ingredients:

• 2 cups molasses
• 1 cup grated chocolate
• 1 cup milk
• 2 teaspoonfuls vanilla
• 1 tablespoon butter

Directions:

1. Mix 2 cups molasses, 1 cup grated chocolate, 1 cup milk, 2 teaspoonfuls vanilla and 1 tablespoon butter
2. Butter pan 
3. Boil for 25 minutes
4. Set to cool and mark in squares to enjoy

Source — Creole Cookery Book

Prepared by Vivian Cotton

Louisiana Anthology

June 6, 2019

Chocolate Caromels

Ingredients:

• 2 cups molasses
• 1 cup grated chocolate
• 1 cup milk
• 2 teaspoonfuls vanilla
• 1 tablespoon butter

Directions:

1. Mix 2 cups molasses, 1 cup grated chocolate, 1 cup milk, 2 teaspoonfuls vanilla and 1 tablespoon butter
2. Butter pan 
3. Boil for 25 minutes
4. Set to cool and mark in squares to enjoy

Source — Creole Cookery Book

Prepared by Vivian Cotton

Louisiana Anthology

June 6, 2019

Molasses Toast

Ingredients:

• Bread
• West India Molasses
• Tablespoonful ground ginger
• 1/2 pint water

Directions:

1. Slice a thick piece of toast, browned evenly on both sides
2. Lay toast in a pint bowl
3. Stir in a tablespoonful ground ginger with a small 1/2 pint of the best West India molasses in a 1/2 pint hot water
4. Pour mixture over toast, cover with a plate for a few minutes for marination
5. Eat it while warm before bed

Source — Creole Cookery Book

Prepared by Vivian Cotton

Louisiana Anthology

June 6, 2019 

Molasses Toast

Ingredients:

• Bread
• West India Molasses
• Tablespoonful ground ginger
• 1/2 pint water

Directions:

1. Slice a thick piece of toast, browned evenly on both sides
2. Lay toast in a pint bowl
3. Stir in a tablespoonful ground ginger with a small 1/2 pint of the best West India molasses in a 1/2 pint hot water
4. Pour mixture over toast, cover with a plate for a few minutes for marination
5. Eat it while warm before bed

Source — Creole Cookery Book

Prepared by Vivian Cotton

Louisiana Anthology

June 6, 2019 

Fried Cucumbers

Ingredients

• 8 medium sized cucumbers
• Flour
• Lard
• 4 tablespoons water
• 2 tablespoon wine
• 2 tablespoons walnut catsup or 1 cup tomato sauce, 1/2 cup sugar, and 2 tablespoons vinegar
• Pinch salt & pepper
• Sliced onion (optional)
• Butter
• Teaspoonful mustard

Directions

1. Slice 8 medium sized cucumbers
2. Flour cucumbers slightly and fry to light brown in lard or vegetable oil
3. Pour off the lard and add the sliced cucumbers
4. Add the 4 tablespoons hot water, 2 tablespoons wine, 2 tablespoons walnut catsup, salt and pepper (optional: sliced onion) into a lump of butter dipped in flour
5. Stew the mixture for about 15 minutes and a teaspoonful of mustard for taste

Source — Creole Cookery Book

Prepared by Vivian Cotton

Louisiana Anthology

June 6, 2019

Fried Cucumbers

Ingredients

• 8 medium sized cucumbers
• Flour
• Lard
• 4 tablespoons water
• 2 tablespoon wine
• 2 tablespoons walnut catsup or 1 cup tomato sauce, 1/2 cup sugar, and 2 tablespoons vinegar
• Pinch salt & pepper
• Sliced onion (optional)
• Butter
• Teaspoonful mustard

Directions

1. Slice 8 medium sized cucumbers
2. Flour cucumbers slightly and fry to light brown in lard or vegetable oil
3. Pour off the lard and add the sliced cucumbers
4. Add the 4 tablespoons hot water, 2 tablespoons wine, 2 tablespoons walnut catsup, salt and pepper (optional: sliced onion) into a lump of butter dipped in flour
5. Stew the mixture for about 15 minutes and a teaspoonful of mustard for taste

Source — Creole Cookery Book

Prepared by Vivian Cotton

Louisiana Anthology

June 6, 2019

Mexican Casserole

Ingredients

• 1 large package of Doritos or Tortilla chips
• 1 can of mild Ro-tel Tomatoes 
• 1 can of enchilada sauce (mild)
• 1 can of cream of mushroom soup
• 1 can of cream of chicken soup
• 1 pound of ground beef
• 1 large onion 
• 2 cups of grated cheese

Directions

1. Preheat oven to 350 degrees.
2. Brown meat and onions in a skillet.
3. Mix soup, tomatoes, and sauce into a large bowl.
4. Add in meat and onions.
5. Add a layer of crushed chips in a large casserole dish.
6. Add a layer of soup mixture and a layer of cheese. 
7. Repeat layers
8. Bake at 350 degrees Fahrenheit until golden brown, approximately 20 to 25 minutes.

Source       Justin Lingo.

Prepared by Justin Lingo

Louisiana Anthology

June 6, 2019

Mexican Casserole

Ingredients

• 1 large package of Doritos or Tortilla chips
• 1 can of mild Ro-tel Tomatoes 
• 1 can of enchilada sauce (mild)
• 1 can of cream of mushroom soup
• 1 can of cream of chicken soup
• 1 pound of ground beef
• 1 large onion 
• 2 cups of grated cheese

Directions

1. Preheat oven to 350 degrees.
2. Brown meat and onions in a skillet.
3. Mix soup, tomatoes, and sauce into a large bowl.
4. Add in meat and onions.
5. Add a layer of crushed chips in a large casserole dish.
6. Add a layer of soup mixture and a layer of cheese. 
7. Repeat layers
8. Bake at 350 degrees Fahrenheit until golden brown, approximately 20 to 25 minutes.

Source       Justin Lingo.

Prepared by Justin Lingo

Louisiana Anthology

June 6, 2019

Fruit Cake

Ingredients

• 5 pounds of Flour (17 cups)
• 5 pounds of Sugar (11.5 cups)
• 5 pounds of Butter (10 cups or 20 sticks)
• 10 pounds of Currants (35 cups)
• 5 pounds of Raisn's stoned and cut
• 37 eggs
• 2 ounces of Cloves (2 tsp)
• 2 ounces of Nutmeg (2 tsp)
• 1 ounce of Cinnamon (2 tsp)
• 1 ounce of Mace (4 tbsp)
• 2 pounds of Citron ( 4 cups)
• 1/2 pint of Brandy
• 1/2 pint of Wine
• 1/2 of Rose Water

Directions

1. Mix all dry ingredients into one large mixing bowl
2. Add in Brandy, Wine, and Rose Water.
3. Pour into baking pan and bake for 5 hours.

Source      Cooking in Old Creole Days.

Prepared by Justin Lingo

Louisiana Anthology

June 6, 2019

Fruit Cake

Ingredients

• 5 pounds of Flour (17 cups)
• 5 pounds of Sugar (11.5 cups)
• 5 pounds of Butter (10 cups or 20 sticks)
• 10 pounds of Currants (35 cups)
• 5 pounds of Raisn's stoned and cut
• 37 eggs
• 2 ounces of Cloves (2 tsp)
• 2 ounces of Nutmeg (2 tsp)
• 1 ounce of Cinnamon (2 tsp)
• 1 ounce of Mace (4 tbsp)
• 2 pounds of Citron ( 4 cups)
• 1/2 pint of Brandy
• 1/2 pint of Wine
• 1/2 of Rose Water

Directions

1. Mix all dry ingredients into one large mixing bowl
2. Add in Brandy, Wine, and Rose Water.
3. Pour into baking pan and bake for 5 hours.

Source      Cooking in Old Creole Days.

Prepared by Justin Lingo

Louisiana Anthology

June 6, 2019

Waffles

Ingredients

• One quart (4.65 cups) of flour
• 1 egg
• A spoonful (TBSP) of good yeast
• Milk (enough to make a pourable batter)
• 2 ounces (1/4 cup) of butter

Directions

1. If making in the summer mix batter the morning of; if in the winter mix the night before.
2. Mix flour and yeast together
3. Melt butter in a separate bowl.
4. Add the butter and egg to the mix.
5. Stir in milk until a thin batter is created.

Source      Cooking in Old Creole Days.

Prepared by Justin Lingo

Louisiana Anthology

June 6, 2019

Waffles

Ingredients

• One quart (4.65 cups) of flour
• 1 egg
• A spoonful (TBSP) of good yeast
• Milk (enough to make a pourable batter)
• 2 ounces (1/4 cup) of butter

Directions

1. If making in the summer mix batter the morning of; if in the winter mix the night before.
2. Mix flour and yeast together
3. Melt butter in a separate bowl.
4. Add the butter and egg to the mix.
5. Stir in milk until a thin batter is created.

Source      Cooking in Old Creole Days.

Prepared by Justin Lingo

Louisiana Anthology

June 6, 2019

Brown Roux

Ingredients

• Some Butter (as much as needed to make as thick as paste)
• Flour ( as much to make it thick as paste)

Directions

1. Melt butter into a skillet slowly with low heat,
2. Stir in flour using a wooden spoon. too hot of fire will cause a bitter taste.
3. Brown for fifteen or twenty minutes stirring constantly, until it is yellowish brown in color. When cold should be thick enough to cut with a knife.

Source      Cooking in Old Creole Days.

Prepared by Justin Lingo

Louisiana Anthology

June 6, 2019

Brown Roux

Ingredients

• Some Butter (as much as needed to make as thick as paste)
• Flour ( as much to make it thick as paste)

Directions

1. Melt butter into a skillet slowly with low heat,
2. Stir in flour using a wooden spoon. too hot of fire will cause a bitter taste.
3. Brown for fifteen or twenty minutes stirring constantly, until it is yellowish brown in color. When cold should be thick enough to cut with a knife.

Source      Cooking in Old Creole Days.

Prepared by Justin Lingo

Louisiana Anthology

June 6, 2019

Ginger Cake

Ingredients

• One teacupful (4 fluid ounces) of molasses
• One teacupful (4 fluid ounces) of brown sugar
• One teacupful (4 fluid ounces) of of butter
• Three teacupfuls (4 fluid ounces) of sifted (passed through a sieve) flour
• Three eggs
• One tablespoon of powered ginger
• One teaspoonful of soda

Directions

1. Rub sugar and butter well together in a mixing bowl.
2. Beat eggs well and add them to the bowl.
3. Stir in the molasses, ginger, flour, and the soda, dissolved with water or milk.
4. Bake quickly.

— Alison.

Source — Cooking in Old Creole Days.
Prepared by Alexis Sneed.

Louisiana Anthology

June 6, 2019

Ginger Cake

Ingredients

• One teacupful (4 fluid ounces) of molasses
• One teacupful (4 fluid ounces) of brown sugar
• One teacupful (4 fluid ounces) of of butter
• Three teacupfuls (4 fluid ounces) of sifted (passed through a sieve) flour
• Three eggs
• One tablespoon of powered ginger
• One teaspoonful of soda

Directions

1. Rub sugar and butter well together in a mixing bowl.
2. Beat eggs well and add them to the bowl.
3. Stir in the molasses, ginger, flour, and the soda, dissolved with water or milk.
4. Bake quickly.

— Alison.

Source — Cooking in Old Creole Days.
Prepared by Alexis Sneed.

Louisiana Anthology

June 6, 2019

Tomato Soup

Ingredients

• One ounce of ham
• Two ounces of butter
• One quart of broth
• One bay leaf
• Two tablespoons of flower
• Few peppercorns
• One oarrot
• One onion
• One quart of canned tomatoes
• Salt
• Pepper
• Two ounces of brown sugar

Directions

1. Cut one ounce of the ham.
2. Cut a small carrot and an onion in thin slices.
3. Add the carrot, onion, and ham in a stew-pan with the butter, bay leaf, and peppercorns.
4. Add the flour and stir together on the fire until it becomes a light brown color.
5. Moisten with good broth while stirring it on a slow fire.
6. Add the tomatoes and season with salt, pepper, and brown sugar.
7. Boil it for another hour.

Source — Cooking in Old Creole Days

Prepared by Alexis C. Sneed

Louisiana Anthology

June 6, 2019

Tomato Soup

Ingredients

• One ounce of ham
• Two ounces of butter
• One quart of broth
• One bay leaf
• Two tablespoons of flower
• Few peppercorns
• One oarrot
• One onion
• One quart of canned tomatoes
• Salt
• Pepper
• Two ounces of brown sugar

Directions

1. Cut one ounce of the ham.
2. Cut a small carrot and an onion in thin slices.
3. Add the carrot, onion, and ham in a stew-pan with the butter, bay leaf, and peppercorns.
4. Add the flour and stir together on the fire until it becomes a light brown color.
5. Moisten with good broth while stirring it on a slow fire.
6. Add the tomatoes and season with salt, pepper, and brown sugar.
7. Boil it for another hour.

Source — Cooking in Old Creole Days

Prepared by Alexis C. Sneed

Louisiana Anthology

June 6, 2019

Pancakes

Ingredients

• Three eggs
• Three dessertspoonfuls (2.5 fluid drams) of flour
• Three teacupfuls (4 fluid ounces) of milk
• Salt

Directions

1. Beat the eggs well in a basin.
2. Mix all the ingredients into a fine batter adding salt for taste.
3. Sit the batter in a cool place for four hours.
4. Heat up the frying pan making sure it's very hot.
5. Add a piece of butter (size of a walnut).
6. Pour half a teacupful (2 fluid ounces) of the batter into the pan and fry to a light, nice brown.
7. Roll and serve while how with sugar and lemon.

"Aunt Sue," S.C.

Source  — Cooking in Old Creole Days.
Prepared by Alexis C. Sneed
Louisiana Anthology
June 6, 2019

Pancakes

Ingredients

• Three eggs
• Three dessertspoonfuls (2.5 fluid drams) of flour
• Three teacupfuls (4 fluid ounces) of milk
• Salt

Directions

1. Beat the eggs well in a basin.
2. Mix all the ingredients into a fine batter adding salt for taste.
3. Sit the batter in a cool place for four hours.
4. Heat up the frying pan making sure it's very hot.
5. Add a piece of butter (size of a walnut).
6. Pour half a teacupful (2 fluid ounces) of the batter into the pan and fry to a light, nice brown.
7. Roll and serve while how with sugar and lemon.

"Aunt Sue," S.C.

Source  — Cooking in Old Creole Days.
Prepared by Alexis C. Sneed
Louisiana Anthology
June 6, 2019

Megan's Chicken and Dumplings

Ingredients

• Six boneless chicken breasts, skinless
• One onion, chopped
• Three large carrots, chopped
• Three celery stalks, chopped
• Eight cups chicken stock
• One bag of egg noodles
• Salt and pepper to taste 

Directions

1. Combine chicken, onion, carrots, and celery in a large pot. Season with salt and pepper.
2. Add chicken stock and bring to a boil. Reduce heat, then simmer covered until chicken is cooked.
3. Remove chicken and vegetables from stock. Dump noodles into the stock and cook on medium heat.
4. Shred chicken while noodles cook.
5. Stir chicken and vegetables back into stock and cook with the noodles until heated through.

Source — Megan Sutherland
Prepared by Megan Sutherland
Louisiana Anthology
June 6, 2019

Megan's Chicken and Dumplings

Ingredients

• Six boneless chicken breasts, skinless
• One onion, chopped
• Three large carrots, chopped
• Three celery stalks, chopped
• Eight cups chicken stock
• One bag of egg noodles
• Salt and pepper to taste 

Directions

1. Combine chicken, onion, carrots, and celery in a large pot. Season with salt and pepper.
2. Add chicken stock and bring to a boil. Reduce heat, then simmer covered until chicken is cooked.
3. Remove chicken and vegetables from stock. Dump noodles into the stock and cook on medium heat.
4. Shred chicken while noodles cook.
5. Stir chicken and vegetables back into stock and cook with the noodles until heated through.

Source — Megan Sutherland
Prepared by Megan Sutherland
Louisiana Anthology
June 6, 2019

Candy

Ingredients

• One gallon of molasses
• Five pounds of brown sugar
• A fourth of a pound of butter

Directions

1. Add molasses, brown sugar, and butter into a pot and boil until thick.
2. Pour into buttered dishes and pull until white.

Source — Creole Cookery Book

Prepared by Megan Sutherland

Louisiana Anthology

June 6, 2019

Candy

Ingredients

• One gallon of molasses
• Five pounds of brown sugar
• A fourth of a pound of butter

Directions

1. Add molasses, brown sugar, and butter into a pot and boil until thick.
2. Pour into buttered dishes and pull until white.

Source — Creole Cookery Book

Prepared by Megan Sutherland

Louisiana Anthology

June 6, 2019

Stuffed Crabs

Ingredients

• Two dozen crabs
• Two hard boiled egg yolks
• Thyme, parsley, onion, black pepper, and cayenne to taste
• 1/4 cup melted butter
• Tablespoon of bread crumbs

Directions

1. Boil crabs, then remove the meat.
2. Chop the egg yolks, thyme, parsley, and onion, then fry in butter, saving some of the butter to brush the tops of the crabs before baking.
3. Add black pepper and cayenne, then put mixture back in the crab shells.
4. Sprinkle bread crumbs on the mixture, then brush with butter.
5. Bake until brown.

Source — Creole Cookery Book

Prepared by Megan Sutherland

Louisiana Anthology
June 6, 2019

Stuffed Crabs

Ingredients

• Two dozen crabs
• Two hard boiled egg yolks
• Thyme, parsley, onion, black pepper, and cayenne to taste
• 1/4 cup melted butter
• Tablespoon of bread crumbs

Directions

1. Boil crabs, then remove the meat.
2. Chop the egg yolks, thyme, parsley, and onion, then fry in butter, saving some of the butter to brush the tops of the crabs before baking.
3. Add black pepper and cayenne, then put mixture back in the crab shells.
4. Sprinkle bread crumbs on the mixture, then brush with butter.
5. Bake until brown.

Source — Creole Cookery Book

Prepared by Megan Sutherland

Louisiana Anthology
June 6, 2019

Oyster Soup

Ingredients

• One hundred oysters
• Liquid drained off of oysters
• Two quarts of water
• Tablespoon of butter
• One pint of rich milk or cream
• Mace, nutmeg, pepper, and salt to taste
• Wheat flour (optional)

Directions

1. Strain oysters through a colander.
2. Bring strained liquid to a boil.
3. Add water, butter, milk, mace, nutmeg, pepper, and salt.
4. Toss in oysters just before serving.
5. Stir in wheat flour if the soup is thin.

Source — Creole Cookery Book

Prepared by Megan Sutherland
Louisiana Anthology

June 6, 2019

Oyster Soup

Ingredients

• One hundred oysters
• Liquid drained off of oysters
• Two quarts of water
• Tablespoon of butter
• One pint of rich milk or cream
• Mace, nutmeg, pepper, and salt to taste
• Wheat flour (optional)

Directions

1. Strain oysters through a colander.
2. Bring strained liquid to a boil.
3. Add water, butter, milk, mace, nutmeg, pepper, and salt.
4. Toss in oysters just before serving.
5. Stir in wheat flour if the soup is thin.

Source — Creole Cookery Book

Prepared by Megan Sutherland
Louisiana Anthology

June 6, 2019

Irish Stew

Ingredients

• Beef Roast
• Salt
• Pepper
• Potatoes

Directions

1. Cut fat off of the roast
2. Salt and pepper the roast
3. Place roast into stewpan and slightly cover with water
4. Stew until tender
5. Pare and quarter potatoes
6. Add the potatoes into the stew
7. Stew potatoes until tender

Irish Stew

Ingredients

• Beef Roast
• Salt
• Pepper
• Potatoes

Directions

1. Cut fat off of the roast
2. Salt and pepper the roast
3. Place roast into stewpan and slightly cover with water
4. Stew until tender
5. Pare and quarter potatoes
6. Add the potatoes into the stew
7. Stew potatoes until tender

Cornbread

Ingredients

• 1 cup of cornmeal
• 1 cup of breakfast hominy
• 1 boiled egg
• Salt
• Milk
• Cooking Spray

Directions

1. Combine the cornmeal, hominy, and boiled egg in mixing bowl
2. Add a pinch of salt
3. Add milk until the batter is soft. Mix the batter as you add the milk
4. Lightly spray a baking pan with the cooking spray
5. Bake at a high heat until golden brown
6. Serve instantly

Source - Creole Cookery Book

Prepared by Adam Lee Carlisle

Louisiana Anthology

June 6, 2019

Cornbread

Ingredients

• 1 cup of cornmeal
• 1 cup of breakfast hominy
• 1 boiled egg
• Salt
• Milk
• Cooking Spray

Directions

1. Combine the cornmeal, hominy, and boiled egg in mixing bowl
2. Add a pinch of salt
3. Add milk until the batter is soft. Mix the batter as you add the milk
4. Lightly spray a baking pan with the cooking spray
5. Bake at a high heat until golden brown
6. Serve instantly

Source - Creole Cookery Book

Prepared by Adam Lee Carlisle

Louisiana Anthology

June 6, 2019

Chicken Casserole

Ingredients

• Chicken
• 4 Tablespoons of Butter
• 1 Diced Onion
• Salt
• Pepper
• Mushrooms 
• Vegetable
• Casserole dish

Directions

1. Boil Chicken
2. Shred Chicken
3. Put chicken into casserole dish
4. Put 4 tablespoons of melted butter into dish
5. Salt and pepper the dish
6. Mix thoroughly
7. Steam the dish for two hours
8. Add mushrooms and desired vegetables to the dish
9. Brown the top of the casserole and serve hot

Source - Creole Cookery Book

Prepared by Adam Lee Carlisle

Louisiana Anthology

June 5, 2019

Chicken Casserole

Ingredients

• Chicken
• 4 Tablespoons of Butter
• 1 Diced Onion
• Salt
• Pepper
• Mushrooms 
• Vegetable
• Casserole dish

Directions

1. Boil Chicken
2. Shred Chicken
3. Put chicken into casserole dish
4. Put 4 tablespoons of melted butter into dish
5. Salt and pepper the dish
6. Mix thoroughly
7. Steam the dish for two hours
8. Add mushrooms and desired vegetables to the dish
9. Brown the top of the casserole and serve hot

Source - Creole Cookery Book

Prepared by Adam Lee Carlisle

Louisiana Anthology

June 5, 2019

Baked Redfish 25

Ingredients

• 1 Redfish
• 1 stick of butter
• Parsley
• 1 Onion
• Allspice
• Pepper 
• Salt
• Flour

Directions

1. Clean the fish well with fresh cool water. 
2. Take off the fins and tail of the fish.
3. Cut the fish into 4 to 5 parts.
4. Lay 1 piece of fish in a deep dish with some butter.
5. Chop the onion and parsley into very fine pieces and mix with allspice.
6. Lay a thin layer of the pieces over the fish.
7. Flour a second piece of fish and season with salt and pepper. 
8. Layer the fish until the dish is full.
9. Bake for 1 hour. 

Source - Creole Cookery Book.

Prepared by Ryder Laroux
Louisiana Anthology

June 5, 2019

Baked Redfish 25

Ingredients

• 1 Redfish
• 1 stick of butter
• Parsley
• 1 Onion
• Allspice
• Pepper 
• Salt
• Flour

Directions

1. Clean the fish well with fresh cool water. 
2. Take off the fins and tail of the fish.
3. Cut the fish into 4 to 5 parts.
4. Lay 1 piece of fish in a deep dish with some butter.
5. Chop the onion and parsley into very fine pieces and mix with allspice.
6. Lay a thin layer of the pieces over the fish.
7. Flour a second piece of fish and season with salt and pepper. 
8. Layer the fish until the dish is full.
9. Bake for 1 hour. 

Source - Creole Cookery Book.

Prepared by Ryder Laroux
Louisiana Anthology

June 5, 2019

Sauce Piquante 28

Ingredients

• Pint of vinegar 
• Pinch of pepper
• Pinch of thyme 
• Salt
• 5 tablespoons of broth

Directions

1. Mix a pint of vinegar with a pinch of thyme and a pinch of pepper in a stew pan.
2. Bring the mixture to a boil.
3. Boil away half of the mixture.
4. Add 5 tablespoons of broth to the mixture.
5. Bring to a boil again and mix in salt to taste. 

Source - Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 5, 2019

Sauce Piquante 28

Ingredients

• Pint of vinegar 
• Pinch of pepper
• Pinch of thyme 
• Salt
• 5 tablespoons of broth

Directions

1. Mix a pint of vinegar with a pinch of thyme and a pinch of pepper in a stew pan.
2. Bring the mixture to a boil.
3. Boil away half of the mixture.
4. Add 5 tablespoons of broth to the mixture.
5. Bring to a boil again and mix in salt to taste. 

Source - Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 5, 2019

Fried Oysters 16

Ingredients

• 100 Oysters
• 4 eggs
• Bread crumbs 
• Salt to taste 
• Mace to taste
• Butter

Directions

1. Dry the oysters in a coarse towel.
2. Take the yolk of the 4 eggs and beat very lightly.
3. Mix in salt and mace to egg yolks.
4. Dip the oysters in the mixture. 
5. Bring butter to a boil in pan.
6. Fry oyster until light brown and serve hot. 

Source - Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 5, 2019

Fried Oysters 16

Ingredients

• 100 Oysters
• 4 eggs
• Bread crumbs 
• Salt to taste 
• Mace to taste
• Butter

Directions

1. Dry the oysters in a coarse towel.
2. Take the yolk of the 4 eggs and beat very lightly.
3. Mix in salt and mace to egg yolks.
4. Dip the oysters in the mixture. 
5. Bring butter to a boil in pan.
6. Fry oyster until light brown and serve hot. 

Source - Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 5, 2019

Pea Soup 5

Ingredients

• 2 quarts of spilt peas
• 2 gallons of water 
• 1 handful of parsley
• A little cayenne pepper
• Salt to taste
• Celery seed to taste
• 1 stick of butter 

Directions

1. Soak the 2 quarts of peas in 2 gallons of water the night before serving. 
2. Add spices to taste. 
3. Bring the peas to a boil before serving.
4. After coming to a boil pass through a sieve. 
5. Add 1 stick of butter and serve.

Source - Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 5, 2019

Pea Soup 5

Ingredients

• 2 quarts of spilt peas
• 2 gallons of water 
• 1 handful of parsley
• A little cayenne pepper
• Salt to taste
• Celery seed to taste
• 1 stick of butter 

Directions

1. Soak the 2 quarts of peas in 2 gallons of water the night before serving. 
2. Add spices to taste. 
3. Bring the peas to a boil before serving.
4. After coming to a boil pass through a sieve. 
5. Add 1 stick of butter and serve.

Source - Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 5, 2019

Fried Chicken

Ingredients

• Chicken

• Pepper

• Salt

• Flour

• Oil

• 1/2 pint of cream

• Mace

Directions

1. Prepare chicken but cutting it up and draining the blood if necessary.
2. Wipe the chicken dry.
3. Season the chicken with salt and pepper.
4. Roll the chicken in flour. Make sure the chicken is covered in flour.
5. Fry the chicken in oil until the chicken is a rich brown.
6. Remove the gravy that has accumulated on the fried chicken.
7. Combine the gravy with the 1/2 pint of cream.
8. Season the gravy with a little mace, salt, pepper, and parsley.
9. Serve the chicken with the gravy if desired. 

Source - Creole Cookery Book

Prepared by Adam Lee Carlisle

Louisiana Anthology

June 5, 2019

Fried Chicken

Ingredients

• Chicken

• Pepper

• Salt

• Flour

• Oil

• 1/2 pint of cream

• Mace

Directions

1. Prepare chicken but cutting it up and draining the blood if necessary.
2. Wipe the chicken dry.
3. Season the chicken with salt and pepper.
4. Roll the chicken in flour. Make sure the chicken is covered in flour.
5. Fry the chicken in oil until the chicken is a rich brown.
6. Remove the gravy that has accumulated on the fried chicken.
7. Combine the gravy with the 1/2 pint of cream.
8. Season the gravy with a little mace, salt, pepper, and parsley.
9. Serve the chicken with the gravy if desired. 

Source - Creole Cookery Book

Prepared by Adam Lee Carlisle

Louisiana Anthology

June 5, 2019

Whips

Ingredients

• 1 pint cream
• 3 gills (1 1/2 cups) white wine
• 1 lemon
• 6-8 egg whites
• sugar

Directions

1. Juice and peel the lemon.
2. Whisk together cream, white wine, lemon juice, egg whites, and sugar to taste.
3. Place in on a sieve to drain.

Source —  font-family: "roboto" , "arial" , sans-serif; text-align: left;">—Creole Cookery Book

Prepared by Natalie D. Tripp

Louisiana Anthology

June 5, 2019

Whips

Ingredients

• 1 pint cream
• 3 gills (1 1/2 cups) white wine
• 1 lemon
• 6-8 egg whites
• sugar

Directions

1. Juice and peel the lemon.
2. Whisk together cream, white wine, lemon juice, egg whites, and sugar to taste.
3. Place in on a sieve to drain.

Source —  font-family: "roboto" , "arial" , sans-serif; text-align: left;">—Creole Cookery Book

Prepared by Natalie D. Tripp

Louisiana Anthology

June 5, 2019