Stuffed Bell Peppers

Ingredients

• 8 green bell peppers (to be stuffed)
• 2 lbs of ground meat
• 1 additional green bell pepper (to be diced for stuffing mix)
• Grated Parmesan cheese
• 1 cup Italian bread crumbs
• Salt and pepper (to taste)

Directions

1. Cut top half off of bell peppers and remove seeds.
2. Boil pot of water with bell peppers inside until semi-tender.
3. Dice additional bell pepper to be sauteed with ground meat.
4. In a separate skillet, chop up and brown the ground meat and saute the diced bell peppers.
5. When the ground meat and peppers are done, fill the peppers with ground meat, bread crumbs, and diced pepper mix.
6. Heat up the oven to 350 degrees Fahrenheit.
7. Place peppers into a 9x12 baking pan.
8. Sprinkle Parmesan cheese over the ground meat, bread crumb, and diced pepper mixture.
9. Place the peppers in the oven to bake for 30-45 minutes, then enjoy!

Source — Personal Recipe

Prepared by Kaleb Girod
Louisina Anthology

July 17, 2019

Stuffed Bell Peppers

Ingredients

• 8 green bell peppers (to be stuffed)
• 2 lbs of ground meat
• 1 additional green bell pepper (to be diced for stuffing mix)
• Grated Parmesan cheese
• 1 cup Italian bread crumbs
• Salt and pepper (to taste)

Directions

1. Cut top half off of bell peppers and remove seeds.
2. Boil pot of water with bell peppers inside until semi-tender.
3. Dice additional bell pepper to be sauteed with ground meat.
4. In a separate skillet, chop up and brown the ground meat and saute the diced bell peppers.
5. When the ground meat and peppers are done, fill the peppers with ground meat, bread crumbs, and diced pepper mix.
6. Heat up the oven to 350 degrees Fahrenheit.
7. Place peppers into a 9x12 baking pan.
8. Sprinkle Parmesan cheese over the ground meat, bread crumb, and diced pepper mixture.
9. Place the peppers in the oven to bake for 30-45 minutes, then enjoy!

Source — Personal Recipe

Prepared by Kaleb Girod
Louisina Anthology

July 17, 2019

French Rolls

Ingredients

• 1 quart of lukewarm milk
• 1 quart of flour
• 2 ounces of melted butter
• 2 eggs
• 1 teaspoon of salt
• 6 tablespoons of yeast

Directions

1. Mix milk, flour, butter, eggs, and salt.
2. Stir in yeast and mould dough.
3. Set dough in a warm place and mould into small rolls when light.
4. Lay flat on baking pan for 20 minutes.
5. Bake at 350 degrees for 15 minutes.

Source — Creole Cookery Book
Prepared by Jessica Flue
Louisiana Anthology
July 20, 2019

French Rolls

Ingredients

• 1 quart of lukewarm milk
• 1 quart of flour
• 2 ounces of melted butter
• 2 eggs
• 1 teaspoon of salt
• 6 tablespoons of yeast

Directions

1. Mix milk, flour, butter, eggs, and salt.
2. Stir in yeast and mould dough.
3. Set dough in a warm place and mould into small rolls when light.
4. Lay flat on baking pan for 20 minutes.
5. Bake at 350 degrees for 15 minutes.

Source — Creole Cookery Book
Prepared by Jessica Flue
Louisiana Anthology
July 20, 2019

Tomato Omelet

Ingredients

• 1 quart of ripe tomatoes
• 2 onions
• 1 teaspoon of salt
• 1 teaspoon of cayenne pepper
• 1 tablespoon of bread crumbs
• 5 eggs
• 2 tablespoons of butter

Directions

1. Pour boiling water over tomatoes to remove skin.
2. Chop tomatoes and onions finely, then put them into a saucepan.
3. Cover and let simmer for an hour.
4. Add salt, cayenne pepper, and bread crumbs.
5. Beat eggs into a stiff froth, then stir into the tomatoes and onions.
6. Pour into a heated pan greased with butter.
7. Heat until brown on one side then fold over.
8. Serve on a hot dish.

Source — Creole Cookery Book
Prepared by Jessica Flue
Louisiana Anthology
July 20, 2019

Tomato Omelet

Ingredients

• 1 quart of ripe tomatoes
• 2 onions
• 1 teaspoon of salt
• 1 teaspoon of cayenne pepper
• 1 tablespoon of bread crumbs
• 5 eggs
• 2 tablespoons of butter

Directions

1. Pour boiling water over tomatoes to remove skin.
2. Chop tomatoes and onions finely, then put them into a saucepan.
3. Cover and let simmer for an hour.
4. Add salt, cayenne pepper, and bread crumbs.
5. Beat eggs into a stiff froth, then stir into the tomatoes and onions.
6. Pour into a heated pan greased with butter.
7. Heat until brown on one side then fold over.
8. Serve on a hot dish.

Source — Creole Cookery Book
Prepared by Jessica Flue
Louisiana Anthology
July 20, 2019

Dyspepsia Bread

Ingredients

• One quart of dyspepsia flour
• 2 teaspoons of yeast
• 1 teacup of molasses
• 1 1/2 teaspoons of saleratus
• 1 pint of water

Directions

1. Take your flour, yeast, molasses, and saleratus and mix with the water.
2. Make sure the saleratus is dissolved into a pint.
3. Put the yeast into the flour dry, it must be made up with cold water.
4. Beat it together well and immediately bake it in the oven.

Source — Creole Cookery Book

Prepared by Kaleb Girod

Louisiana Anthology

July 17, 2019

Dyspepsia Bread

Ingredients

• One quart of dyspepsia flour
• 2 teaspoons of yeast
• 1 teacup of molasses
• 1 1/2 teaspoons of saleratus
• 1 pint of water

Directions

1. Take your flour, yeast, molasses, and saleratus and mix with the water.
2. Make sure the saleratus is dissolved into a pint.
3. Put the yeast into the flour dry, it must be made up with cold water.
4. Beat it together well and immediately bake it in the oven.

Source — Creole Cookery Book

Prepared by Kaleb Girod

Louisiana Anthology

July 17, 2019

Chocolate Ice

Ingredients

• 6 egg yolks
• 3/4 lbs of sugar
• 1/4 lbs of chocolate
• Teacup of boiling water
• 1 quart of cream and milk

Directions

1. Strain the sugar well.
2. Roll out the chocolate.
3. Pour a teacup of boiling water on the chocolate until it is well mixed.
4. Boil 1 quart of cream and milk together.
5. Mix it with the chocolate and put it on the stove when it boils.
6. Pour it on the eggs and mix when it boils.
7. Put it on the stove again and stir until it becomes thick.
8. Freeze it after it turns cold.

Source — Creole Cookery Book

Prepared by Kaleb Girod

Louisiana Anthology

July 17, 2019

Chocolate Ice

Ingredients

• 6 egg yolks
• 3/4 lbs of sugar
• 1/4 lbs of chocolate
• Teacup of boiling water
• 1 quart of cream and milk

Directions

1. Strain the sugar well.
2. Roll out the chocolate.
3. Pour a teacup of boiling water on the chocolate until it is well mixed.
4. Boil 1 quart of cream and milk together.
5. Mix it with the chocolate and put it on the stove when it boils.
6. Pour it on the eggs and mix when it boils.
7. Put it on the stove again and stir until it becomes thick.
8. Freeze it after it turns cold.

Source — Creole Cookery Book

Prepared by Kaleb Girod

Louisiana Anthology

July 17, 2019

Clam Chowder

Ingredients

• 50 to 100 small clams
• Salt Pork
• Half a pint of liquid or gravy
• 1 Can of Biscuits
• Pepper (to taste)
• Mace (to taste)
• 3 or more Onions
• 1 Bag of Potatoes
• Milk

Directions

1. Put 50 to 100 small clams into boiling water.
2. Remove the hard parts of the shell after they have opened.
3. Slice the salt pork thin enough to produce half a pint of gravy or liquid.
4. Leaving the liquid in the pot, take out the pork and add a layer of clams to it.
5. Place a layer of biscuits soaked in milk or warm water.
6. Add another layer of clams and another layer of soaked biscuits.
7. Season the clams with pepper and mace, then add more of them.
8. Add three or more sliced and boiled onions and peeled and sliced potatoes.
9. Cover it with a nice paste and bake it in the oven.

Source — Creole Cookery Book

Prepared by Kaleb Girod

Louisiana Anthology

July 17, 2019

Clam Chowder

Ingredients

• 50 to 100 small clams
• Salt Pork
• Half a pint of liquid or gravy
• 1 Can of Biscuits
• Pepper (to taste)
• Mace (to taste)
• 3 or more Onions
• 1 Bag of Potatoes
• Milk

Directions

1. Put 50 to 100 small clams into boiling water.
2. Remove the hard parts of the shell after they have opened.
3. Slice the salt pork thin enough to produce half a pint of gravy or liquid.
4. Leaving the liquid in the pot, take out the pork and add a layer of clams to it.
5. Place a layer of biscuits soaked in milk or warm water.
6. Add another layer of clams and another layer of soaked biscuits.
7. Season the clams with pepper and mace, then add more of them.
8. Add three or more sliced and boiled onions and peeled and sliced potatoes.
9. Cover it with a nice paste and bake it in the oven.

Source — Creole Cookery Book

Prepared by Kaleb Girod

Louisiana Anthology

July 17, 2019

Potatoes in Cream

Ingredients

• 3 tablespoons of unsalted butter
• 2 teaspoons of all purpose flower
• 1/2 pint of cream
• Salt
• Pepper
• Parsley (minced or finely chopped)

Directions for potatoes

1. Fill a pot with water and bring to boil.
2. Add potatoes (with skin) to boiling water.
3. Boil the potatoes until cooked.
4. Cut the boiled potatoes into slices and place in the cream.
5. Serve the dish.

Directions for cream

1. Melt 3 tablespoons of butter in a sauce pan.
2. Add 2 teaspoons of flower, 1/2 pint of cream, salt, pepper, and parsley to the melted butter.
3. Stir the mixture over medium heat until it begins to boil.
4. Remove the saucepan from the heat.

Source — Creole Cookery Book

Prepared by Michael Bearden

Louisiana Anthology

July 17, 2019

Potatoes in Cream

Ingredients

• 3 tablespoons of unsalted butter
• 2 teaspoons of all purpose flower
• 1/2 pint of cream
• Salt
• Pepper
• Parsley (minced or finely chopped)

Directions for potatoes

1. Fill a pot with water and bring to boil.
2. Add potatoes (with skin) to boiling water.
3. Boil the potatoes until cooked.
4. Cut the boiled potatoes into slices and place in the cream.
5. Serve the dish.

Directions for cream

1. Melt 3 tablespoons of butter in a sauce pan.
2. Add 2 teaspoons of flower, 1/2 pint of cream, salt, pepper, and parsley to the melted butter.
3. Stir the mixture over medium heat until it begins to boil.
4. Remove the saucepan from the heat.

Source — Creole Cookery Book

Prepared by Michael Bearden

Louisiana Anthology

July 17, 2019

Spiced Peaches

 Ingredients

• Nine pounds of nice peaches
• Four pounds of sugar
• One pint of good vinegar
• Whole allspice

Directions

1. Pare, stone [take the pit out], and halve the peaches.
2. Boil the peaches in water until tender.
3. Pour in vinegar and sugar with a little whole allspice till done.
4. For immediate use, and a very good embellishment for cold meats.  Apples are very nice done the same way.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Spiced Peaches

 Ingredients

• Nine pounds of nice peaches
• Four pounds of sugar
• One pint of good vinegar
• Whole allspice

Directions

1. Pare, stone [take the pit out], and halve the peaches.
2. Boil the peaches in water until tender.
3. Pour in vinegar and sugar with a little whole allspice till done.
4. For immediate use, and a very good embellishment for cold meats.  Apples are very nice done the same way.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Peach Leathers

 Ingredients

• Ripe peaches
• Sugar

Directions

1. Take ripe peaches and add sugar to taste.
2. Boil peaches until they will spread smoothly over a dish.
3. Dry the peach mixture chiefly in the oven and then in the sun, covering with a net.
4. Warm the peach leather slightly once sufficiently dry.
5. Cut into strips and roll in sugar. 

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Peach Leathers

 Ingredients

• Ripe peaches
• Sugar

Directions

1. Take ripe peaches and add sugar to taste.
2. Boil peaches until they will spread smoothly over a dish.
3. Dry the peach mixture chiefly in the oven and then in the sun, covering with a net.
4. Warm the peach leather slightly once sufficiently dry.
5. Cut into strips and roll in sugar. 

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Sweet Journey Cake

 Ingredients

• Two large spoonfuls of brown sugar
• Two large spoonfuls of good butter
• Three egg yolks
• Half of a grated nutmeg
• Cornmeal
• Flour
• One egg white

Directions

1. Stir together the brown sugar and the butter.
2. Beat the egg yolks and add it into the sugar and butter.
3. Grate the nutmeg into the mixture.
4. Add an equal proportion of cornmeal and flour to knead it.
5. Spread the mixture on a board, and glaze with the white of an egg.
6. Bake before the fire as other journey cake.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Sweet Journey Cake

 Ingredients

• Two large spoonfuls of brown sugar
• Two large spoonfuls of good butter
• Three egg yolks
• Half of a grated nutmeg
• Cornmeal
• Flour
• One egg white

Directions

1. Stir together the brown sugar and the butter.
2. Beat the egg yolks and add it into the sugar and butter.
3. Grate the nutmeg into the mixture.
4. Add an equal proportion of cornmeal and flour to knead it.
5. Spread the mixture on a board, and glaze with the white of an egg.
6. Bake before the fire as other journey cake.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Stuffed Crabs

Ingredients

• 12 Crabs
• Grated crackers
• 1 Onion (finely chopped)
• Parsley
• Pepper and salt
• 4 Tablespoons of butter
• 1 Egg
• Juice of one lemon
• 1 Tomato
• Toasted bread crumbs

Directions

1. Boil the crabs.
2. Crack and pick out the meat from the crabs.
3. Put 1/3 as much grated crackers into the meat.
4. Put in 1 finely chopped onion, parsley, salt and pepper, and 4 tablespoons of butter.
5. Mix well.
6. Add one egg and mix well.
7. Add the juice of the lemon and a tomato.
8. Fill the crab shells with the mixture.
9. Bake half an hour.
10. Grate some toasted bread crumbs over them.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 24, 2019

Stuffed Crabs

Ingredients

• 12 Crabs
• Grated crackers
• 1 Onion (finely chopped)
• Parsley
• Pepper and salt
• 4 Tablespoons of butter
• 1 Egg
• Juice of one lemon
• 1 Tomato
• Toasted bread crumbs

Directions

1. Boil the crabs.
2. Crack and pick out the meat from the crabs.
3. Put 1/3 as much grated crackers into the meat.
4. Put in 1 finely chopped onion, parsley, salt and pepper, and 4 tablespoons of butter.
5. Mix well.
6. Add one egg and mix well.
7. Add the juice of the lemon and a tomato.
8. Fill the crab shells with the mixture.
9. Bake half an hour.
10. Grate some toasted bread crumbs over them.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 24, 2019

Okra Soup

Ingredients

• 1 pound of okra
• 1 pound of potatoes
• 1 pound of beef
• 10 quarts of cold water

Seasoning

• Cayenne
• Black pepper
• salt

Instructions

1. Cut the okra up into small pieces.
2. Skin and chop up the potatoes.
3. Cut up the beef into slimmer pieces
4. Put the okra, potatoes, and beef into a pan of 10 quarts of water.
5. Boil it for 7 hours.
6. Season with cayenne or black pepper and salt.

Fried Oysters

Ingredients

• 100 oysters
• 4 egg yolks
• 1 cup of bread crumbs
• 1 stick of butter

Seasoning

• Pepper
• Salt
• Mace

Instructions

1. Take the 100 oysters and dry them in a towel.
2. Beat the yolks of 4 eggs very lightly in a small bowl.
3. Add a handful of breadcrumbs in the small bowl. Also sprinkle pepper, salt and mace in the bowl. Stir to mix together.
4. Dip your oysters into the mixture.
5. Fry them in boiling butter until they become a light brown.

Fried Oysters

Ingredients

• 100 oysters
• 4 egg yolks
• 1 cup of bread crumbs
• 1 stick of butter

Seasoning

• Pepper
• Salt
• Mace

Instructions

1. Take the 100 oysters and dry them in a towel.
2. Beat the yolks of 4 eggs very lightly in a small bowl.
3. Add a handful of breadcrumbs in the small bowl. Also sprinkle pepper, salt and mace in the bowl. Stir to mix together.
4. Dip your oysters into the mixture.
5. Fry them in boiling butter until they become a light brown.

Okra Soup

Ingredients

• 1 pound of okra
• 1 pound of potatoes
• 1 pound of beef
• 10 quarts of cold water

Seasoning

• Cayenne
• Black pepper
• salt

Instructions

1. Cut the okra up into small pieces.
2. Skin and chop up the potatoes.
3. Cut up the beef into slimmer pieces
4. Put the okra, potatoes, and beef into a pan of 10 quarts of water.
5. Boil it for 7 hours.
6. Season with cayenne or black pepper and salt.

Oyster Soup

Ingredients

• 100 oysters
• Liquor
• 2 quarts of water
• Tablespoon-full of butter
• 1 pint of rich milk or cream
• Pinch of mace
• Pinch of nutmeg
• Pinch of pepper
• Pinch of salt
• Wheat flour (optional)

Instructions

1. Take 100 oysters, strain them through a cullender and set the liquor to boil.
2. Add two quarts of water when the scum has risen and been taken off.
3. Add a tablespoon-full of butter, one pint of rich milk or cream, mace, nutmeg, pepper and salt.
4. Boil these ingredients together.
5. Just before serving, throw in the oysters.
6. If the soup is too thin, stir in a little wheat flour a few minutes before serving.

Oyster Soup

Ingredients

• 100 oysters
• Liquor
• 2 quarts of water
• Tablespoon-full of butter
• 1 pint of rich milk or cream
• Pinch of mace
• Pinch of nutmeg
• Pinch of pepper
• Pinch of salt
• Wheat flour (optional)

Instructions

1. Take 100 oysters, strain them through a cullender and set the liquor to boil.
2. Add two quarts of water when the scum has risen and been taken off.
3. Add a tablespoon-full of butter, one pint of rich milk or cream, mace, nutmeg, pepper and salt.
4. Boil these ingredients together.
5. Just before serving, throw in the oysters.
6. If the soup is too thin, stir in a little wheat flour a few minutes before serving.

Pasta Salad

Ingredients

• 1 pound of thin spaghetti, broke into 3-4” pieces
• 3 Roma tomatoes, diced
• 1 medium zucchini, diced
• 1 medium yellow zucchini squash, diced
• 1 green pepper, diced
• 1 red pepper, diced
• 1 red onion, diced
• 1 cucumber, diced
• 2 (2.25 oz) cans sliced olives, drained
• 8 oz cheddar cheese, cut into small cubes

Dressing

• 1 (16 oz) bottle Italian dressing
• ¼ cup grated Parmesan cheese
• 1 teaspoon paprika
• ¼ teaspoon garlic powder

Topping

• 1 teaspoon Salad Supreme (optional)

Instructions

1. Cook dinner spaghetti consistent with package instructions, then rinse in cold water and drain. Set aside and allow to cool.
2. Place tomatoes, zucchini, squash, peppers, onion, cucumber, olives, and cheese in a big bowl. Add cooled spaghetti noodles and mix properly.
3. Blend together dressing, Parmesan cheese, paprika, and garlic powder in a small bowl. Pour on the spaghetti and veggies and blend until completely combined.
4. Store inside the fridge for as a minimum of 2 hours before serving.

Pasta Salad

Ingredients

• 1 pound of thin spaghetti, broke into 3-4” pieces
• 3 Roma tomatoes, diced
• 1 medium zucchini, diced
• 1 medium yellow zucchini squash, diced
• 1 green pepper, diced
• 1 red pepper, diced
• 1 red onion, diced
• 1 cucumber, diced
• 2 (2.25 oz) cans sliced olives, drained
• 8 oz cheddar cheese, cut into small cubes

Dressing

• 1 (16 oz) bottle Italian dressing
• ¼ cup grated Parmesan cheese
• 1 teaspoon paprika
• ¼ teaspoon garlic powder

Topping

• 1 teaspoon Salad Supreme (optional)

Instructions

1. Cook dinner spaghetti consistent with package instructions, then rinse in cold water and drain. Set aside and allow to cool.
2. Place tomatoes, zucchini, squash, peppers, onion, cucumber, olives, and cheese in a big bowl. Add cooled spaghetti noodles and mix properly.
3. Blend together dressing, Parmesan cheese, paprika, and garlic powder in a small bowl. Pour on the spaghetti and veggies and blend until completely combined.
4. Store inside the fridge for as a minimum of 2 hours before serving.

Meatball Stew

Ingredients

• 2 lb hamburger meat,
• One bunch celery,
• One white onion,
• Bread Crumbs,
• Brown gravy,
• White rice,

Directions 

1. Chop celery and onions
2. Pour breadcrumbs in a pan
3. Combine hamburger meat, celery, and onions into a mixture
4. Roll mixture in breadcrumbs until a solid meatball forms
5. Simmer meatballs in brown gravy for 1 hour 
6. Serve over white rice.

Source — Landry’s Family Cookbook. 

Prepared by Mallory M. deMarigny 

Louisiana Anthology

June 17, 2019

Meatball Stew

Ingredients

• 2 lb hamburger meat,
• One bunch celery,
• One white onion,
• Bread Crumbs,
• Brown gravy,
• White rice,

Directions 

1. Chop celery and onions
2. Pour breadcrumbs in a pan
3. Combine hamburger meat, celery, and onions into a mixture
4. Roll mixture in breadcrumbs until a solid meatball forms
5. Simmer meatballs in brown gravy for 1 hour 
6. Serve over white rice.

Source — Landry’s Family Cookbook. 

Prepared by Mallory M. deMarigny 

Louisiana Anthology

June 17, 2019

Gumbo D’Herbes Green Gumbo

Ingredients

• Young cabbage leaves, beet Leaves, turnip Leaves,
• Mustard leaves, spinach, cresses,
• Green Onions,
• Brown gravy,
• Beef and ham,

Directions

1. Boil equal portions of vegetables
2. Once boiled, chop fine
3. Lightly fry beef and ham in a brown gravy,
4. Add vegetables and cook for 1 hour
5. Add hot water if necessary 
6. Cook on low for 2 hours
7. Add hot pepper.

Source — Creole Cookery Book. 

Prepared by Mallory M. deMarigny

Louisiana Anthology

June 17, 2019

Gumbo D’Herbes Green Gumbo

Ingredients

• Young cabbage leaves, beet Leaves, turnip Leaves,
• Mustard leaves, spinach, cresses,
• Green Onions,
• Brown gravy,
• Beef and ham,

Directions

1. Boil equal portions of vegetables
2. Once boiled, chop fine
3. Lightly fry beef and ham in a brown gravy,
4. Add vegetables and cook for 1 hour
5. Add hot water if necessary 
6. Cook on low for 2 hours
7. Add hot pepper.

Source — Creole Cookery Book. 

Prepared by Mallory M. deMarigny

Louisiana Anthology

June 17, 2019

To Dress Shrimps in Tomato Catsup 14

Ingredients:

• 1/2 Pint of shrimps
• 1 tablespoon of butter
• Salt
• Black pepper
• Red pepper
• 2 tablespoon of catsup

Directions:

1. Boil the 1/2 pint shrimp. 
2. Put into a la braise dish after boiling.
3. Add 2 tablespoons of catsup.
4. Add 1 tablespoon of butter.
5. Add salt, red, and black pepper to taste. 

Source - Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 17, 2019

To Dress Shrimps in Tomato Catsup 14

Ingredients:

• 1/2 Pint of shrimps
• 1 tablespoon of butter
• Salt
• Black pepper
• Red pepper
• 2 tablespoon of catsup

Directions:

1. Boil the 1/2 pint shrimp. 
2. Put into a la braise dish after boiling.
3. Add 2 tablespoons of catsup.
4. Add 1 tablespoon of butter.
5. Add salt, red, and black pepper to taste. 

Source - Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 17, 2019

Preserved Figs

Ingredients

• White figs
• White sugar

Directions

1. Ensure the white figs are nearly ripe.
2. Score them across, as deep as the outside skin.
3. Make a syrup using white sugar, equal weight with the figs.
4. Boil the figs gently until they look clear.
5. Take the figs off of the fire.
6. Boil the syrup until thick and rich.
7. Pour the hot syrup over the figs.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 14, 2019

Preserved Figs

Ingredients

• White figs
• White sugar

Directions

1. Ensure the white figs are nearly ripe.
2. Score them across, as deep as the outside skin.
3. Make a syrup using white sugar, equal weight with the figs.
4. Boil the figs gently until they look clear.
5. Take the figs off of the fire.
6. Boil the syrup until thick and rich.
7. Pour the hot syrup over the figs.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 14, 2019

Banana Nut Bread

Ingredients

• 1/2 cup of Coconut Flour
• 1 1/2 tsp. of Baking Soda
• 1/4 tsp. of Salt
• 2 tsp. of Cinnamon
• 1 tsp. of Vanilla
• 1 1/2 cups of Mashed Ripe Banana
• 1 cup of Sugar
• 1/2 cup of Coconut Oil
• 1 cup of Coconut Milk
• 3 Eggs
• 1/2 cup of Chopped Walnuts
• 1/2 cup of Chopped Pecans

Directions

1. Preheat oven to 325°
2. Grease loaf pan and dust with flour
3. Whisk flour, baking soda, cinnamon, and salt in a bowl
4. Mix egg, sugar, and vegetable oil in another bowl
5. Combine ingredients from the bowls and stir until blended
6. Add milk, vanilla, and mashed bananas to bowl and mix
7. Fold in chopped walnuts into batter
8. Pour batter into loaf pan and top with chopped pecans
9. Bake for 60 - 80 minutes; check with toothpick until comes out clean

Source — Hanna Blanchard

Prepared by Hanna Blanchard
Louisiana Anthology
June 14, 2019

Banana Nut Bread

Ingredients

• 1/2 cup of Coconut Flour
• 1 1/2 tsp. of Baking Soda
• 1/4 tsp. of Salt
• 2 tsp. of Cinnamon
• 1 tsp. of Vanilla
• 1 1/2 cups of Mashed Ripe Banana
• 1 cup of Sugar
• 1/2 cup of Coconut Oil
• 1 cup of Coconut Milk
• 3 Eggs
• 1/2 cup of Chopped Walnuts
• 1/2 cup of Chopped Pecans

Directions

1. Preheat oven to 325°
2. Grease loaf pan and dust with flour
3. Whisk flour, baking soda, cinnamon, and salt in a bowl
4. Mix egg, sugar, and vegetable oil in another bowl
5. Combine ingredients from the bowls and stir until blended
6. Add milk, vanilla, and mashed bananas to bowl and mix
7. Fold in chopped walnuts into batter
8. Pour batter into loaf pan and top with chopped pecans
9. Bake for 60 - 80 minutes; check with toothpick until comes out clean

Source — Hanna Blanchard

Prepared by Hanna Blanchard
Louisiana Anthology
June 14, 2019

Fried Plantains

Ingredients

• Ripe Plantains
• Lard
• Flour
• Powdered sugar

Directions

1. Prepare frying pan filled with boiling lard
2. Peel plantains and split them in long slips
3. Dredge slightly with flour
4. Place plantains in frying pan to fry well
5. Take perforated skimmer to drain excess lard from plantains
6. Transfer them to a dish
7. Sprinkle powdered sugar on plantains and serve

Source — Creole Cookery Book

Prepared by Hanna Blanchard

Louisiana Anthology

June 14, 2019

Fried Plantains

Ingredients

• Ripe Plantains
• Lard
• Flour
• Powdered sugar

Directions

1. Prepare frying pan filled with boiling lard
2. Peel plantains and split them in long slips
3. Dredge slightly with flour
4. Place plantains in frying pan to fry well
5. Take perforated skimmer to drain excess lard from plantains
6. Transfer them to a dish
7. Sprinkle powdered sugar on plantains and serve

Source — Creole Cookery Book

Prepared by Hanna Blanchard

Louisiana Anthology

June 14, 2019

Angel's Food

Ingredients

• 11 Eggs
• 1 7/8 cups of Powdered Sugar
• 1 1/4 cups of Flour
• 1 tsp. of Cream of Tartar

Directions

1. Heat oven to moderate temperature
2. Separate egg whites from yolks
3. Sift flour 4 times
4. Add cream of tartar and sift again
5. Sift powdered sugar
6. Beat egg whites to a stiff froth adding powdered sugar, flour, then vanilla gradually
7. Continue to beat until placed in greased pan
8. Bake for 40 minutes; leave in oven for a few minutes if too soft
9. Keep oven door closed for 15 minutes after baking finishes
10. Turn pan upside down to cool
11. Loosen cold cake from pan with a knife
12. Place cake in refrigerator

Source — Creole Cookery Book

Prepared by Hanna Blanchard

Louisiana Anthology

June 14, 2019

Angel's Food

Ingredients

• 11 Eggs
• 1 7/8 cups of Powdered Sugar
• 1 1/4 cups of Flour
• 1 tsp. of Cream of Tartar

Directions

1. Heat oven to moderate temperature
2. Separate egg whites from yolks
3. Sift flour 4 times
4. Add cream of tartar and sift again
5. Sift powdered sugar
6. Beat egg whites to a stiff froth adding powdered sugar, flour, then vanilla gradually
7. Continue to beat until placed in greased pan
8. Bake for 40 minutes; leave in oven for a few minutes if too soft
9. Keep oven door closed for 15 minutes after baking finishes
10. Turn pan upside down to cool
11. Loosen cold cake from pan with a knife
12. Place cake in refrigerator

Source — Creole Cookery Book

Prepared by Hanna Blanchard

Louisiana Anthology

June 14, 2019

Peach Tart

Ingredients

• Free-stone peaches
• Sufficient quantity of sugar
• Shells of fine puff paste
• Cream
• White sugar

Directions

1. Pare the peaches and cut them into small pieces.
2. Be sure to leave out the stones. 
3. Crack the stones, blanch the kernels and mix that in with the peaches.
4. Mix in a sufficient quantity of sugar.
5. Set the peaches away until the sugar draws out of the juice.
6. Stew the peaches until they are soft.
7. Take them out, mash them with a spoon, and set them away to cool.
8. Mix with cream.
9. When cool, put the peaches into the shells. 
10. Grate white sugar over the mixture in the shells.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 14, 2019

Peach Tart

Ingredients

• Free-stone peaches
• Sufficient quantity of sugar
• Shells of fine puff paste
• Cream
• White sugar

Directions

1. Pare the peaches and cut them into small pieces.
2. Be sure to leave out the stones. 
3. Crack the stones, blanch the kernels and mix that in with the peaches.
4. Mix in a sufficient quantity of sugar.
5. Set the peaches away until the sugar draws out of the juice.
6. Stew the peaches until they are soft.
7. Take them out, mash them with a spoon, and set them away to cool.
8. Mix with cream.
9. When cool, put the peaches into the shells. 
10. Grate white sugar over the mixture in the shells.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 14, 2019

Sweet Corn Bread

Ingredients

• 1 Pint of cornmeal
• 1/2 Pint of milk
• 1/2 Pint of molasses
• 1 Tablespoon of butter
• 1 Tablespoon of powdered ginger
• 2 Eggs

Directions

1. Beat the eggs light.
2. Add all other ingredients.
3. Put the cornmeal in last.
4. Bake in a pan.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 14, 2019

Sweet Corn Bread

Ingredients

• 1 Pint of cornmeal
• 1/2 Pint of milk
• 1/2 Pint of molasses
• 1 Tablespoon of butter
• 1 Tablespoon of powdered ginger
• 2 Eggs

Directions

1. Beat the eggs light.
2. Add all other ingredients.
3. Put the cornmeal in last.
4. Bake in a pan.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 14, 2019

Boiled Okra

Ingredients

• Small Okra
• 1/2 pint of Milk
• 1/4 lbs. of Butter
• Flour (only a small amount)
• Pepper (to taste)

Directions

Okra

1. Wash okra
2. Cut off a small piece from each end
3. Boil until very tender
4. Drain well and transfer to deep dish
5. Lay bits of butter among okra and pepper to taste
6. Cover dish to melt butter

Sauce

1. Boil 1/2 pint of milk
2. Stir 1/4 lb. of  butter into milk gradually
3. Divide into four pieces, then roll in flour
4. Pour sauce over dish of okra

Source — Creole Cookery Book

Prepared by Hanna Blanchard

Louisiana Anthology

June 13, 2019

Boiled Okra

Ingredients

• Small Okra
• 1/2 pint of Milk
• 1/4 lbs. of Butter
• Flour (only a small amount)
• Pepper (to taste)

Directions

Okra

1. Wash okra
2. Cut off a small piece from each end
3. Boil until very tender
4. Drain well and transfer to deep dish
5. Lay bits of butter among okra and pepper to taste
6. Cover dish to melt butter

Sauce

1. Boil 1/2 pint of milk
2. Stir 1/4 lb. of  butter into milk gradually
3. Divide into four pieces, then roll in flour
4. Pour sauce over dish of okra

Source — Creole Cookery Book

Prepared by Hanna Blanchard

Louisiana Anthology

June 13, 2019