Almond Drops

Ingredients

• Five ounces of sweet almonds
• Three ounces of bitter almonds or peach kernels
• Four eggs, the four yolks and one egg white/li>
• Half a pound of sifted flour
• Pound of sugar
• Salt

Directions

1. Blanch and pound the sweet and bitter almonds with the white of one egg.
2. Put the half pound of sifted flour on your dough board.
3. Make a hole in the middle of the flour.
4. Put the almonds, pound of sugar, four egg yolks, and a little salt in the hole in the flour and make it into a paste.
5. Cut the paste in pieces the size of a nut
6. Lay the nut size pieces half an inch apart on a baking pan lined with parchment paper.
7. Bake in a moderate oven for fifteen or twenty minutes.

Source — La Cuisine Creole
Prepared by Rachel Brown
Louisiana Anthology
January 16, 2020

Almond Drops

Ingredients

• Five ounces of sweet almonds
• Three ounces of bitter almonds or peach kernels
• Four eggs, the four yolks and one egg white/li>
• Half a pound of sifted flour
• Pound of sugar
• Salt

Directions

1. Blanch and pound the sweet and bitter almonds with the white of one egg.
2. Put the half pound of sifted flour on your dough board.
3. Make a hole in the middle of the flour.
4. Put the almonds, pound of sugar, four egg yolks, and a little salt in the hole in the flour and make it into a paste.
5. Cut the paste in pieces the size of a nut
6. Lay the nut size pieces half an inch apart on a baking pan lined with parchment paper.
7. Bake in a moderate oven for fifteen or twenty minutes.

Source — La Cuisine Creole
Prepared by Rachel Brown
Louisiana Anthology
January 16, 2020

Easy Cake

Ingredients 

• Two cups of flour
• 2 Teaspoons of yeast powder
• 3 yolks of egg
• 1 cup of fine white sugar
• 1/2 cup of water

Directions

• Sift flour and add yeast powder
• Beat the yolks and add white sugar with water 
• Froth up the whites of the eggs and add them to mixture
• Beat in flour
• Bake for 15 minutes at 300 degrees

Source —La Cuisine Creole
Prepared by Bronwyn Pepper
Louisiana Anthology
January 22, 2020

Easy Cake

Ingredients 

• Two cups of flour
• 2 Teaspoons of yeast powder
• 3 yolks of egg
• 1 cup of fine white sugar
• 1/2 cup of water

Directions

• Sift flour and add yeast powder
• Beat the yolks and add white sugar with water 
• Froth up the whites of the eggs and add them to mixture
• Beat in flour
• Bake for 15 minutes at 300 degrees

Source —La Cuisine Creole
Prepared by Bronwyn Pepper
Louisiana Anthology
January 22, 2020

Chicken Pot Pie

Ingredients

• 1 chicken breast
• 3-4 slices of fat salt pork
• 1/4 teaspoon of butter
• 1/4 teaspoon of pepper
• Crust

Directions

• Cut up the chicken, parboil it and save the liquor it was boiled in
• Fry the fat salt pork
• Put pork in bottom of dish
• Put chicken and liquor in dish
• Add butter and pepper
• Cover with crust
• Bake for 1 hour at 300 degrees

Source —La Cuisine Creole
Prepared by Bronwyn Pepper
Louisiana Anthology
January 22, 2020

Chicken Pot Pie

Ingredients

• 1 chicken breast
• 3-4 slices of fat salt pork
• 1/4 teaspoon of butter
• 1/4 teaspoon of pepper
• Crust

Directions

• Cut up the chicken, parboil it and save the liquor it was boiled in
• Fry the fat salt pork
• Put pork in bottom of dish
• Put chicken and liquor in dish
• Add butter and pepper
• Cover with crust
• Bake for 1 hour at 300 degrees

Source —La Cuisine Creole
Prepared by Bronwyn Pepper
Louisiana Anthology
January 22, 2020

Loaded Mashed Potato Casserole

Ingredients

• Four cups of instant mashed potatoes
• One and a half teaspoons of salt
• Four cups of hot water
• One cup of milk
• Six tablespoons of butter
• One and a half cups of sour cream
• Six ounces of cream cheese
• One cup of shredded cheddar cheese 
• One cup of chopped green onion
• Two tablespoons of butter (for topping)
• One teaspoon paprika
• Half a pound of bacon, crumbled

Directions

1. Stir potatoes, milk, six tablespoons of butter, water and salt. 
2. Cover loosely with plastic wrap and microwave for seven minutes on high until bubbly. 
3. Blend with mixer until smooth. 
4. Add sour cream and softened cream cheese, mix again until smooth.
5. Turn into a greased two and a half quart casserole dish. 
6. Dot with two tablespoons butter and sprinkle with paprika.
7. Bake uncovered at 350 F for 30 minutes.
8. Add shredded cheddar cheese, chopped green onion, and fried crumbled bacon for topping.

Source — Personal Recipe
Prepared by Annalisa Preaus
Louisiana Anthology
January 7, 2020

Loaded Mashed Potato Casserole

Ingredients

• Four cups of instant mashed potatoes
• One and a half teaspoons of salt
• Four cups of hot water
• One cup of milk
• Six tablespoons of butter
• One and a half cups of sour cream
• Six ounces of cream cheese
• One cup of shredded cheddar cheese 
• One cup of chopped green onion
• Two tablespoons of butter (for topping)
• One teaspoon paprika
• Half a pound of bacon, crumbled

Directions

1. Stir potatoes, milk, six tablespoons of butter, water and salt. 
2. Cover loosely with plastic wrap and microwave for seven minutes on high until bubbly. 
3. Blend with mixer until smooth. 
4. Add sour cream and softened cream cheese, mix again until smooth.
5. Turn into a greased two and a half quart casserole dish. 
6. Dot with two tablespoons butter and sprinkle with paprika.
7. Bake uncovered at 350 F for 30 minutes.
8. Add shredded cheddar cheese, chopped green onion, and fried crumbled bacon for topping.

Source — Personal Recipe
Prepared by Annalisa Preaus
Louisiana Anthology
January 7, 2020

Lima or Butter Beans

Ingredients

• Two pounds lima or butter beans, shelled
• Six tablespoons of butter 
• One teaspoon of salt
• One teaspoon of pepper 

Directions

1. Place beans in cold water for an hour before cooking. 
2. Place beans in stew pan with enough boiling water to cover them. 
3. Boil fast for an hour and cover while cooking. 
4. When tender, pour off nearly all the water and stir in butter, salt, and pepper. Can combine with sweet corn for succotash. 

Source — La Cuisine Creole 
Prepared by Annalisa Preaus
Louisiana Anthology
January 7, 2020

Lima or Butter Beans

Ingredients

• Two pounds lima or butter beans, shelled
• Six tablespoons of butter 
• One teaspoon of salt
• One teaspoon of pepper 

Directions

1. Place beans in cold water for an hour before cooking. 
2. Place beans in stew pan with enough boiling water to cover them. 
3. Boil fast for an hour and cover while cooking. 
4. When tender, pour off nearly all the water and stir in butter, salt, and pepper. Can combine with sweet corn for succotash. 

Source — La Cuisine Creole 
Prepared by Annalisa Preaus
Louisiana Anthology
January 7, 2020

Cupcakes

Ingredients

• One cup of butter
• Three cups of sugar
• Five eggs
• Five cups of sifted flour 
• One cup of sour cream
• Teaspoon of soda
• Glass of wine
• Pinch of nutmeg
• One cup of butter
• Three cups of sugar
• Five cups of flour
• One cup of milk
• Three eggs 
• Teaspoon of soda 
• Splash of brandy 

Directions

1. Work butter and sugar to a cream.
2. Beat five eggs separately. 
3. Stir in five cups of sifted flour.
4. Add one cup of sour cream and a teaspoon of soda, mix.
5. Add one glass of wine and a pinch of nutmeg.
6. Bake at 350 F in round tins until golden brown. 
7. Cream one cup of butter, three cups of sugar, five cups of flour, one cup of milk, three eggs, teaspoon of soda, and splash of brandy for icing.
8. Ice while warm. 

Source — La Cuisine Creole 
Prepared by Annalisa Preaus
Louisiana Anthology
January 7, 2020

Cupcakes

Ingredients

• One cup of butter
• Three cups of sugar
• Five eggs
• Five cups of sifted flour 
• One cup of sour cream
• Teaspoon of soda
• Glass of wine
• Pinch of nutmeg
• One cup of butter
• Three cups of sugar
• Five cups of flour
• One cup of milk
• Three eggs 
• Teaspoon of soda 
• Splash of brandy 

Directions

1. Work butter and sugar to a cream.
2. Beat five eggs separately. 
3. Stir in five cups of sifted flour.
4. Add one cup of sour cream and a teaspoon of soda, mix.
5. Add one glass of wine and a pinch of nutmeg.
6. Bake at 350 F in round tins until golden brown. 
7. Cream one cup of butter, three cups of sugar, five cups of flour, one cup of milk, three eggs, teaspoon of soda, and splash of brandy for icing.
8. Ice while warm. 

Source — La Cuisine Creole 
Prepared by Annalisa Preaus
Louisiana Anthology
January 7, 2020

Potato Croquets

Ingredients

• Six boiled potatoes (or cold mashed potatoes)
• Three tablespoons of grated ham
• A pinch of pepper
• A pinch of salt
• Two tablespoons of chopped parsley
• Three egg yolks
• Bread crumbs

Directions

1. Boil the potatoes in water until tender.
2. Mash the potatoes and form into balls.
3. Dip in egg and roll in bread crumbs. 
4. Fry in hot lard until golden brown.
5. Garnish with parsley. 

Source — La Cuisine Creole 
Prepared by Annalisa Preaus
Louisiana Anthology
January 7, 2020

Potato Croquets

Ingredients

• Six boiled potatoes (or cold mashed potatoes)
• Three tablespoons of grated ham
• A pinch of pepper
• A pinch of salt
• Two tablespoons of chopped parsley
• Three egg yolks
• Bread crumbs

Directions

1. Boil the potatoes in water until tender.
2. Mash the potatoes and form into balls.
3. Dip in egg and roll in bread crumbs. 
4. Fry in hot lard until golden brown.
5. Garnish with parsley. 

Source — La Cuisine Creole 
Prepared by Annalisa Preaus
Louisiana Anthology
January 7, 2020

Corn Bread

Ingredients

• 1 1/2 pint of rich buttermilk with cornmeal
• 1 teaspoon of soda
• 1 cup of milk
• 1 teaspoon of salt
• 1 tablespoon of butter

Directions

• Thicken buttermilk with cornmeal with whisp
• Dissolve soda in a cup of milk 
• Add salt
• Beat very lightly
• Spread butter in pan
• Pour mix into pan
• Bake for 2 hours at 300 degrees
• Serve hot

Source — Creole Cookery Book
Prepared by Bronwyn Pepper
Louisiana Anthology
January 22, 2020

Corn Bread

Ingredients

• 1 1/2 pint of rich buttermilk with cornmeal
• 1 teaspoon of soda
• 1 cup of milk
• 1 teaspoon of salt
• 1 tablespoon of butter

Directions

• Thicken buttermilk with cornmeal with whisp
• Dissolve soda in a cup of milk 
• Add salt
• Beat very lightly
• Spread butter in pan
• Pour mix into pan
• Bake for 2 hours at 300 degrees
• Serve hot

Source — Creole Cookery Book
Prepared by Bronwyn Pepper
Louisiana Anthology
January 22, 2020

Seafood and Andouille Gumbo

Ingredients

• 1 lb of Chicken
• 1/2 lb of Celery
• 1 lb of Gulf Shrimp
• 2 small bags of salted shrimp
• 1 lb of Andouille Sausage
• 1 lb of Okra
• 1/2 lb of Onions
• 2 Green Bell Peppers
• 2 lbs of Blue Crabs
• 1 cup of flour
• Half pot of water

Directions

1. Fry the flour in the pot until brown
2. Add water periodically
3. Continue to stir flour roux
4. In a separate pot cook the okra, celery, onions, and bell peppers then add to roux
5. Add salted shrimp to roux
6. In a separate pot cook the diced chicken and add to roux
7. In a separate pot fry the andouille sausage and add to roux
8. Add blue crabs to the roux
9. Add gulf shrimp to the roux
10. Allow the gumbo to cook for 35 minutes
11. Take gumbo off the heat and allow cooking time for 20 minutes.

Prepared by Vernisha Cotton
Louisiana Anthology
January 6,2020

Seafood and Andouille Gumbo

Ingredients

• 1 lb of Chicken
• 1/2 lb of Celery
• 1 lb of Gulf Shrimp
• 2 small bags of salted shrimp
• 1 lb of Andouille Sausage
• 1 lb of Okra
• 1/2 lb of Onions
• 2 Green Bell Peppers
• 2 lbs of Blue Crabs
• 1 cup of flour
• Half pot of water

Directions

1. Fry the flour in the pot until brown
2. Add water periodically
3. Continue to stir flour roux
4. In a separate pot cook the okra, celery, onions, and bell peppers then add to roux
5. Add salted shrimp to roux
6. In a separate pot cook the diced chicken and add to roux
7. In a separate pot fry the andouille sausage and add to roux
8. Add blue crabs to the roux
9. Add gulf shrimp to the roux
10. Allow the gumbo to cook for 35 minutes
11. Take gumbo off the heat and allow cooking time for 20 minutes.

Prepared by Vernisha Cotton
Louisiana Anthology
January 6,2020

Pickled Oysters

Ingredients

• Oysters
• Mace
• Pepper
• Vinegar
• Salt

Directions

1. Boil oysters in their own liquor until done 
2. Add mace and pepper
3. Strain the liquor and vinegar
4. Place oysters in a mason jar
5. Add salt for taste
6. Cover oysters in the mixture

Source — Creole Cookery Book
Prepared by Vernisha Cotton
Louisiana Anthology
January 6, 2020

Pickled Oysters

Ingredients

• Oysters
• Mace
• Pepper
• Vinegar
• Salt

Directions

1. Boil oysters in their own liquor until done 
2. Add mace and pepper
3. Strain the liquor and vinegar
4. Place oysters in a mason jar
5. Add salt for taste
6. Cover oysters in the mixture

Source — Creole Cookery Book
Prepared by Vernisha Cotton
Louisiana Anthology
January 6, 2020

Oyster Pie

Ingredients

• Puff pastry
• Oysters
• Eggs
• 2-3 pieces of butter
• Mace
• Salt and pepper
• Flour

Directions

1. Create a crust with puff paste and coat with flour
2. Lay the oysters at the bottom of the dish
3. Boil 3-4 hard eggs 
4. Add 2-3 pieces of butter
5. Add salt, pepper, and mace
6.  Add more oysters and eggs (according to your liking) 
7. Cover the dish is puff paste and bake until brown

Source — Creole Cookery Book
Prepared by Vernisha Cotton
Louisiana Anthology
January 6, 2020

Oyster Pie

Ingredients

• Puff pastry
• Oysters
• Eggs
• 2-3 pieces of butter
• Mace
• Salt and pepper
• Flour

Directions

1. Create a crust with puff paste and coat with flour
2. Lay the oysters at the bottom of the dish
3. Boil 3-4 hard eggs 
4. Add 2-3 pieces of butter
5. Add salt, pepper, and mace
6.  Add more oysters and eggs (according to your liking) 
7. Cover the dish is puff paste and bake until brown

Source — Creole Cookery Book
Prepared by Vernisha Cotton
Louisiana Anthology
January 6, 2020

Oyster Sausage

Ingredients

• Pint of Oysters
• Quarter pound of veal 
• Quarter pound of suet
• Bread crumbs
• One egg
• Flour
• Salt and pepper

Directions

1. Chop a pint of oysters with a 1/4 of a pound of veal and suet
2. Add bread crumbs
3. Add an egg
4. Add a little flour (however much for you liking)
5. Season with salt and pepper 
6. Pound all them in a mortar
7. Fry in small cakes for 2 minutes on both sides until brown

Source — Creole Cookery Book
Prepared by Vernisha Cotton
Louisiana Anthology
January 6, 2020

Oyster Sausage

Ingredients

• Pint of Oysters
• Quarter pound of veal 
• Quarter pound of suet
• Bread crumbs
• One egg
• Flour
• Salt and pepper

Directions

1. Chop a pint of oysters with a 1/4 of a pound of veal and suet
2. Add bread crumbs
3. Add an egg
4. Add a little flour (however much for you liking)
5. Season with salt and pepper 
6. Pound all them in a mortar
7. Fry in small cakes for 2 minutes on both sides until brown

Source — Creole Cookery Book
Prepared by Vernisha Cotton
Louisiana Anthology
January 6, 2020

Sausage Rice Casserole

Ingredients

• 4 cups of water
• 1 cup of Rice
• 1 box Lipton Noodle Soup (both pouches)
• 1 lb Jimmy Dean Hot Sausage 
• 1 tablespoon of butter 

Directions

• Bring water to a boil, once boiling add rice and lipton soup mix
• Boil for 10 minutes, take off burner and cover until rice has soaked up water
• Brown your sausage and drain
• Mix your sausage and your rice
• Cover bottom and sides of casserole pan in butter
• Cover with foil and bake on 350 degrees for 45 minutes
• Let cool for 10 minutes before serving

— Bronwyn Pepper

Source — Family

Prepared by — Bronwyn Pepper

Louisiana Anthology

January 6, 2020

Sausage Rice Casserole

Ingredients

• 4 cups of water
• 1 cup of Rice
• 1 box Lipton Noodle Soup (both pouches)
• 1 lb Jimmy Dean Hot Sausage 
• 1 tablespoon of butter 

Directions

• Bring water to a boil, once boiling add rice and lipton soup mix
• Boil for 10 minutes, take off burner and cover until rice has soaked up water
• Brown your sausage and drain
• Mix your sausage and your rice
• Cover bottom and sides of casserole pan in butter
• Cover with foil and bake on 350 degrees for 45 minutes
• Let cool for 10 minutes before serving

— Bronwyn Pepper

Source — Family

Prepared by — Bronwyn Pepper

Louisiana Anthology

January 6, 2020

Mansaf

Ingredients

• Three cups of rice
•  Two pounds of plain yogurt
• One tyson premium Cornish hen 
•  Chopped almonds
•  Nine cups of water
•  One teaspoon of ground cardamom
•  One teaspoon of ground cinnamon 
•  One teaspoon of ground black pepper
•  One teaspoon of curry powder
•  One tablespoon of salt
•  Two tablespoon of white vinegar

Directions

1.  Clean then soak rice in warm water for thirty minutes.
2.  Clean the Cornish hen and cut it in half.
3.  Soak the Cornish hen in warm water for ten minutes.
4.  Clean the Cornish hen again after ten minutes.
5.  Boil Cornish hen using four cups of water for twenty-five minutes.
6.  Add cardamom, black pepper, ground cinnamon, and salt to the boiling Cornish hen.
7.  Bake Cornish hen until golden.
8.  Boil the rice in five cups of water.
9.  Add half a teaspoon of curry to the rice.
10.  Put heat on low until the water is evaporated.
11.  Serve on a plate with Cornish hen over rice and chopped almonds.

Yogurt Sauce

1.  Place plain yogurt in a blender and mix well.
2.  Boil yogurt for ten minutes while mixing.
3.  Add half a teaspoon of curry in the yogurt.

Source — Personal Recipe
Prepared by Aban Telfah
Louisiana Anthology
January 5, 2020

Mansaf

Ingredients

• Three cups of rice
•  Two pounds of plain yogurt
• One tyson premium Cornish hen 
•  Chopped almonds
•  Nine cups of water
•  One teaspoon of ground cardamom
•  One teaspoon of ground cinnamon 
•  One teaspoon of ground black pepper
•  One teaspoon of curry powder
•  One tablespoon of salt
•  Two tablespoon of white vinegar

Directions

1.  Clean then soak rice in warm water for thirty minutes.
2.  Clean the Cornish hen and cut it in half.
3.  Soak the Cornish hen in warm water for ten minutes.
4.  Clean the Cornish hen again after ten minutes.
5.  Boil Cornish hen using four cups of water for twenty-five minutes.
6.  Add cardamom, black pepper, ground cinnamon, and salt to the boiling Cornish hen.
7.  Bake Cornish hen until golden.
8.  Boil the rice in five cups of water.
9.  Add half a teaspoon of curry to the rice.
10.  Put heat on low until the water is evaporated.
11.  Serve on a plate with Cornish hen over rice and chopped almonds.

Yogurt Sauce

1.  Place plain yogurt in a blender and mix well.
2.  Boil yogurt for ten minutes while mixing.
3.  Add half a teaspoon of curry in the yogurt.

Source — Personal Recipe
Prepared by Aban Telfah
Louisiana Anthology
January 5, 2020

Vegan Green Smoothie

Ingredients

• 1 1/2 cups plant based milk
• 2 cups spinach*
• 1 medium banana*
• 1 cup pineapple*

*ingredients can be fresh or frozen

Directions

1. Place ingredients into blender.
2. Begin blending on slow speed slowly increasing speed.
3. At high speed, blend for 60 seconds, or until mixture is smooth.
4. Pour into glass and serve.

Prepared by Amber Lafay Sellers
Louisiana Anthology
January 5, 2020

Vegan Green Smoothie

Ingredients

• 1 1/2 cups plant based milk
• 2 cups spinach*
• 1 medium banana*
• 1 cup pineapple*

*ingredients can be fresh or frozen

Directions

1. Place ingredients into blender.
2. Begin blending on slow speed slowly increasing speed.
3. At high speed, blend for 60 seconds, or until mixture is smooth.
4. Pour into glass and serve.

Prepared by Amber Lafay Sellers
Louisiana Anthology
January 5, 2020

Savoy Pudding

Ingredients

•  Twelve eggs
•  Half a pound of sugar
•  Five ounces of butter
•  Two lemons 

Directions

1.  Take twelve eggs (all the whites taken out) and mix with half a pound of sugar.
2.  Whisk five ounces of butter until it's well creamed.
3.  Grate two lemons and juice one of those lemons.
4.  Mix all ingredients together.
5.  Bake in a thin paste. 

Source — Creole Cookery Book
Prepared by Aban Telfah
Louisiana Anthology
July 16, 2019

Savoy Pudding

Ingredients

•  Twelve eggs
•  Half a pound of sugar
•  Five ounces of butter
•  Two lemons 

Directions

1.  Take twelve eggs (all the whites taken out) and mix with half a pound of sugar.
2.  Whisk five ounces of butter until it's well creamed.
3.  Grate two lemons and juice one of those lemons.
4.  Mix all ingredients together.
5.  Bake in a thin paste. 

Source — Creole Cookery Book
Prepared by Aban Telfah
Louisiana Anthology
July 16, 2019

Holiday Cake

Ingredients

• 3 lbs. flour
• 2 lbs. treacle
• 1/4 lb. sugar
• 6 oz. butter
• 1 oz. powdered ginger
• 1 oz. carraway seeds
• 1/2 oz. sweet pepper
• large teaspoonful of baking soda
• boiling water (enough to mix ingredients, varies based upon personal preference)
• baking pan

Directions

1. Mix flour, butter, powdered ginger, carraway seeds, sweet pepper, treacle, sugar, and soda together with boiling water.
2. Pour mixture into baking pan.
3. In a slow oven, bake for 2.5 hours. 

Source — Creole Cookery Book
Prepared by Amber Lafay Sellers
Louisiana Anthology
January 5, 2020

Holiday Cake

Ingredients

• 3 lbs. flour
• 2 lbs. treacle
• 1/4 lb. sugar
• 6 oz. butter
• 1 oz. powdered ginger
• 1 oz. carraway seeds
• 1/2 oz. sweet pepper
• large teaspoonful of baking soda
• boiling water (enough to mix ingredients, varies based upon personal preference)
• baking pan

Directions

1. Mix flour, butter, powdered ginger, carraway seeds, sweet pepper, treacle, sugar, and soda together with boiling water.
2. Pour mixture into baking pan.
3. In a slow oven, bake for 2.5 hours. 

Source — Creole Cookery Book
Prepared by Amber Lafay Sellers
Louisiana Anthology
January 5, 2020

Pain Noir

Ingredients

• 2 quarts of flour
• salt
• sugar
• small package of yeast
• water
• yeast
• butter
• bacon lard
• syrup

Directions

1. Mix the flour, one spoonful of salt, and one spoonful of sugar in a bowl.
2. Then soak and dissolve a package of yeast in a cup of water.
3. Add the yeast water to the flour mixture.
4. In a tinplate, melt a spoonful of butter and a spoonful of bacon lard.
5. Add the melted mixture to two cups of milk, one cup of water, and half a cup of syrup.
6. Throw this liquid in the flour and turn well with a spoon or knife until the bottom of the dish is clean.
7. Let rise overnight.
8. The next morning, turn the dough 2 to 3 times, and divide into breads.

Source — La Cuisine Creole
Prepared by Leland Smith
Louisiana Anthology
January 5, 2020

Pain Noir

Ingredients

• 2 quarts of flour
• salt
• sugar
• small package of yeast
• water
• yeast
• butter
• bacon lard
• syrup

Directions

1. Mix the flour, one spoonful of salt, and one spoonful of sugar in a bowl.
2. Then soak and dissolve a package of yeast in a cup of water.
3. Add the yeast water to the flour mixture.
4. In a tinplate, melt a spoonful of butter and a spoonful of bacon lard.
5. Add the melted mixture to two cups of milk, one cup of water, and half a cup of syrup.
6. Throw this liquid in the flour and turn well with a spoon or knife until the bottom of the dish is clean.
7. Let rise overnight.
8. The next morning, turn the dough 2 to 3 times, and divide into breads.

Source — La Cuisine Creole
Prepared by Leland Smith
Louisiana Anthology
January 5, 2020

Love Knots

Ingredients

• 3 eggs
• 5 tablespoons of white sugar
• 1/2 teaspoon of soda dissolved in 2 teaspoonfuls of cold water
• 1 tablespoon of butter
• flour (no specific amount, just enough to roll)
• pure white lard
• frying pan

Directions

1. Mix all ingredients except lard and roll into sheet.
2. Cut the sheet into individual slips.
3. Tie each individual slip into love knots, or pretzel shapes.
4. Heat pure white lard in frying pan.
5. Fry each love knot.

Source — Creole Cookery Book
Prepared by Amber Lafay Sellers
Louisiana Anthology
January 5, 2020

Love Knots

Ingredients

• 3 eggs
• 5 tablespoons of white sugar
• 1/2 teaspoon of soda dissolved in 2 teaspoonfuls of cold water
• 1 tablespoon of butter
• flour (no specific amount, just enough to roll)
• pure white lard
• frying pan

Directions

1. Mix all ingredients except lard and roll into sheet.
2. Cut the sheet into individual slips.
3. Tie each individual slip into love knots, or pretzel shapes.
4. Heat pure white lard in frying pan.
5. Fry each love knot.

Source — Creole Cookery Book
Prepared by Amber Lafay Sellers
Louisiana Anthology
January 5, 2020

Cocoanut Cake

Ingredients

• 10 egg whites
• 2 cocoanuts
• 1 lb. white sugar
• 1/2 lb. sifted flour
• rose water flavoring
• mixing bowl
• baking pan

Directions

1. Whip 10 egg whites in mixing bowl.
2. Grate 2 cocoanuts and add to bowl.
3. Add lb. of sugar, 1/2 lb. sifted flour and rose water flavoring to bowl. Stir well.
4. Pour into pan and bake 45 minutes.

Source — Creole Cookery Book
Prepared by Amber Lafay Sellers
Louisiana Anthology
January 5, 2020

Cocoanut Cake

Ingredients

• 10 egg whites
• 2 cocoanuts
• 1 lb. white sugar
• 1/2 lb. sifted flour
• rose water flavoring
• mixing bowl
• baking pan

Directions

1. Whip 10 egg whites in mixing bowl.
2. Grate 2 cocoanuts and add to bowl.
3. Add lb. of sugar, 1/2 lb. sifted flour and rose water flavoring to bowl. Stir well.
4. Pour into pan and bake 45 minutes.

Source — Creole Cookery Book
Prepared by Amber Lafay Sellers
Louisiana Anthology
January 5, 2020

Green Corn Soup, Very Delicate

Ingredients

• One pint of cut corn
• One quart of sweet milk
• Teaspoon of salt
• 3 tablespoons of butter

Directions

1. Put pint of cut corn in pot add milk and boil for half an hour.
2. Next, add a teaspoon of salt and skim it carefully, add the butter and season to taste.
3. Pour in vinegar and sugar with a little whole allspice till done.

Source — La Cuisine Creole
Prepared by Robert Blewer
Louisiana Anthology
January 5, 2020

Green Corn Soup, Very Delicate

Ingredients

• One pint of cut corn
• One quart of sweet milk
• Teaspoon of salt
• 3 tablespoons of butter

Directions

1. Put pint of cut corn in pot add milk and boil for half an hour.
2. Next, add a teaspoon of salt and skim it carefully, add the butter and season to taste.
3. Pour in vinegar and sugar with a little whole allspice till done.

Source — La Cuisine Creole
Prepared by Robert Blewer
Louisiana Anthology
January 5, 2020

Plum Pudding

Ingredients

•  1 lb. flour
•  1 lb. beef suet 
•  1 lb. raisins
•  1 lb. currants 
•  4 eggs
•  1 pint milk
•  Spicing for taste (preferred ground cinnamon or nutmeg)

Materials Needed

•  Bag (cooking cloth)

Directions

1.  Add 1 lb. of flour, 1 lb. beef suet, 1 lb. raisins, and 1lb. of currants into 1 pint of milk.
2.  Add 4 eggs into the mix.
3.  Add spicing as needed (preferred spices: cinnamon or nutmeg).
4.  Mix all ingredients well.
5.  Pour the mixed ingredients into a cloth bag.
6.  Gather up edges of cloth, enclosing mixture, and twist firmly to allow no room for swelling.
7.  Boil for 4 hours.

Source — Creole Cookery Book
Prepared by Aban Telfah
Louisiana Anthology
January 4, 2019

Plum Pudding

Ingredients

•  1 lb. flour
•  1 lb. beef suet 
•  1 lb. raisins
•  1 lb. currants 
•  4 eggs
•  1 pint milk
•  Spicing for taste (preferred ground cinnamon or nutmeg)

Materials Needed

•  Bag (cooking cloth)

Directions

1.  Add 1 lb. of flour, 1 lb. beef suet, 1 lb. raisins, and 1lb. of currants into 1 pint of milk.
2.  Add 4 eggs into the mix.
3.  Add spicing as needed (preferred spices: cinnamon or nutmeg).
4.  Mix all ingredients well.
5.  Pour the mixed ingredients into a cloth bag.
6.  Gather up edges of cloth, enclosing mixture, and twist firmly to allow no room for swelling.
7.  Boil for 4 hours.

Source — Creole Cookery Book
Prepared by Aban Telfah
Louisiana Anthology
January 4, 2019

Lemon Pudding

Ingredients

• Three Lemons
•  Three cups of sugar
•  Seven soda crackers
•  Three cups of cold water

Directions

1.  Grate three full lemons fully.
2.  Juice one of the lemons fully.
3.  Add three cups of sugar to the grated lemons and the lemon juice.
4.  Add seven soda crackers to the sugar, grated lemons, and lemon juice.
5.  Mix all ingredients together.
6.  Soak for one hour in three cups of cold water.
7.  Bake in a nice paste.

Source — Creole Cookery Book
Prepared by Aban Telfah
Louisiana Anthology
January 4, 2020

Lemon Pudding

Ingredients

• Three Lemons
•  Three cups of sugar
•  Seven soda crackers
•  Three cups of cold water

Directions

1.  Grate three full lemons fully.
2.  Juice one of the lemons fully.
3.  Add three cups of sugar to the grated lemons and the lemon juice.
4.  Add seven soda crackers to the sugar, grated lemons, and lemon juice.
5.  Mix all ingredients together.
6.  Soak for one hour in three cups of cold water.
7.  Bake in a nice paste.

Source — Creole Cookery Book
Prepared by Aban Telfah
Louisiana Anthology
January 4, 2020

Stewed Irish Potatoes

Ingredients

• Six potatoes
• 1/2 cup of sweet milk
• Salt
• Pepper
• Chopped parsley
• A tablespoon of butter
• A teaspoon of flour

Directions

1. Wash, peel and slice the potatoes then put them in cold water for five minutes.
2. Place the potatoes in a stew pot over a fire covered in cold water and cook until tender.
3. Drain the water and top the potatoes with 1/2 of sweet milk.
4. Season with a little salt, pepper, and parsley.
5. Thicken potatoes with butter and a teaspoon of flour, beating them carefully to prevent lumps.
6. Continue to stew for a few moments and them serve in a covered dish.

Source — La Cuisine Creole
Prepared by Markalien Bevans
Louisiana Anthology
January 1, 2020

Stewed Irish Potatoes

Ingredients

• Six potatoes
• 1/2 cup of sweet milk
• Salt
• Pepper
• Chopped parsley
• A tablespoon of butter
• A teaspoon of flour

Directions

1. Wash, peel and slice the potatoes then put them in cold water for five minutes.
2. Place the potatoes in a stew pot over a fire covered in cold water and cook until tender.
3. Drain the water and top the potatoes with 1/2 of sweet milk.
4. Season with a little salt, pepper, and parsley.
5. Thicken potatoes with butter and a teaspoon of flour, beating them carefully to prevent lumps.
6. Continue to stew for a few moments and them serve in a covered dish.

Source — La Cuisine Creole
Prepared by Markalien Bevans
Louisiana Anthology
January 1, 2020

Shrimp Pie

Ingredients

• Two slices of bread
• 1 lb of picked shrimp
• Two glasses of wine
• One tablespoon of butter
• Salt
• Pepper
• Nutmeg
• Mace

Directions

1. Cut the crust off the bread and make into paste with the 2 glasses of wine.
2. Add one tablespoon of butter and season with salt, pepper, nutmeg, and mace to your liking.
3. Mix the shrimp with the bread paste and bake in a dish or shells.
4. The wine may be omitted and the bread may be grated.

Source — Creole Cookery Book
Prepared by Markalien Bevans
Louisiana Anthology
January 1, 2020

Shrimp Pie

Ingredients

• Two slices of bread
• 1 lb of picked shrimp
• Two glasses of wine
• One tablespoon of butter
• Salt
• Pepper
• Nutmeg
• Mace

Directions

1. Cut the crust off the bread and make into paste with the 2 glasses of wine.
2. Add one tablespoon of butter and season with salt, pepper, nutmeg, and mace to your liking.
3. Mix the shrimp with the bread paste and bake in a dish or shells.
4. The wine may be omitted and the bread may be grated.

Source — Creole Cookery Book
Prepared by Markalien Bevans
Louisiana Anthology
January 1, 2020