Muffins

Ingredients

• 1 cup of rice
• A spoonful of butter
• 1 cup of flour
• 1 tablespoon of sugar
• 1/2 teaspoon of salt
• 1 egg
• 1 teaspoon of baking powder
• Sweet milk

Directions

1. Mix all of the dry ingredients together, except the baking powder.
2. Dilute the baking powder with the sweet milk.
3. Beat all of the mixtures together with the eggs and then need dough until it is smooth.
4. Cook in butter molds. 

Source — Cooking in Old Creole Days
Prepared by Kylee Armstrong
Louisiana Anthology
March 16, 2020

Muffins

Ingredients

• 1 cup of rice
• A spoonful of butter
• 1 cup of flour
• 1 tablespoon of sugar
• 1/2 teaspoon of salt
• 1 egg
• 1 teaspoon of baking powder
• Sweet milk

Directions

1. Mix all of the dry ingredients together, except the baking powder.
2. Dilute the baking powder with the sweet milk.
3. Beat all of the mixtures together with the eggs and then need dough until it is smooth.
4. Cook in butter molds. 

Source — Cooking in Old Creole Days
Prepared by Kylee Armstrong
Louisiana Anthology
March 16, 2020

Cheesecakes

Ingredients

• 6 Ounces of unsalted butter (softened)
• 6 Ounces of sugar
• 4 Eggs
• 1 Teaspoon of nutmeg or mace
• 6 Ounces of wine or brandy
• 1 Cup of currants (or raisins)
• Puff pastry sheet

Directions

1. In a bowl, beat together sugar, wine, butter, eggs and nutmeg into a cream.
2. Knead together currants or raisins into the puff pastry and spread onto a pan.
3. Pour mixture on top of the pastry.
4. Bake at 325 degrees for 1 1/2 hours.
5. Chill for at least 4 hours and serve cold.

Source — Creole Cookery Book
Prepared by Joanna Crifasi
Louisiana Anthology
March 13, 2020

Cheesecakes

Ingredients

• 6 Ounces of unsalted butter (softened)
• 6 Ounces of sugar
• 4 Eggs
• 1 Teaspoon of nutmeg or mace
• 6 Ounces of wine or brandy
• 1 Cup of currants (or raisins)
• Puff pastry sheet

Directions

1. In a bowl, beat together sugar, wine, butter, eggs and nutmeg into a cream.
2. Knead together currants or raisins into the puff pastry and spread onto a pan.
3. Pour mixture on top of the pastry.
4. Bake at 325 degrees for 1 1/2 hours.
5. Chill for at least 4 hours and serve cold.

Source — Creole Cookery Book
Prepared by Joanna Crifasi
Louisiana Anthology
March 13, 2020

Bread Pudding

Ingredients

• One loaf of bread
• One pint of milk
• Six egg yolks
• Three egg whites
• Two tablespoons of flour
• One pound of raisins
• One teaspoon of Nutmeg

Directions

1. Boil milk and pour onto the loaf of bread.
2. In a separate container, beat 3 egg whites then mix in remaining ingredients and boil for 2 hours.
3. Once bread becomes soft, mix the mixture into the bread and serve with sauce.

Source — Creole Cookery Book
Prepared by Joanna Crifasi
Louisiana Anthology
March 13, 2020

Bread Pudding

Ingredients

• One loaf of bread
• One pint of milk
• Six egg yolks
• Three egg whites
• Two tablespoons of flour
• One pound of raisins
• One teaspoon of Nutmeg

Directions

1. Boil milk and pour onto the loaf of bread.
2. In a separate container, beat 3 egg whites then mix in remaining ingredients and boil for 2 hours.
3. Once bread becomes soft, mix the mixture into the bread and serve with sauce.

Source — Creole Cookery Book
Prepared by Joanna Crifasi
Louisiana Anthology
March 13, 2020

Lemon Pound Cake

Ingredients

• 20 Ounces of sugar
• 14 Ounces of flour
• 12 Eggs
• 3 Egg whites
• 14 Ounces of butter (softened)
• 2 Tablespoons grated lemon zest
• 2 Tablespoons lemon juice

Directions

1. In a bowl, beat ingredients together until smooth.
2. Bake at 350 degrees for 1 hour.
3. Let the cake cool, then serve.

Source — Creole Cookery Book
Prepared by Joanna Crifasi
Louisiana Anthology
March 13, 2020

Lemon Pound Cake

Ingredients

• 20 Ounces of sugar
• 14 Ounces of flour
• 12 Eggs
• 3 Egg whites
• 14 Ounces of butter (softened)
• 2 Tablespoons grated lemon zest
• 2 Tablespoons lemon juice

Directions

1. In a bowl, beat ingredients together until smooth.
2. Bake at 350 degrees for 1 hour.
3. Let the cake cool, then serve.

Source — Creole Cookery Book
Prepared by Joanna Crifasi
Louisiana Anthology
March 13, 2020

Strawberry Jelly

Ingredients

• 4 lbs. of juiced strawberries
• 2 lbs. of sugar

Directions

1. Juice 4 lbs. of strawberries.
2. Combine the strawberry juice and sugar in a large pot over medium to high heat.
3. Boil the mixture down until the mixture biomes jelly like consistency forms.

Source — Creole Cookery Book
Prepared by Austynn Harbison
Louisiana Anthology
March 12, 2020

Strawberry Jelly

Ingredients

• 4 lbs. of juiced strawberries
• 2 lbs. of sugar

Directions

1. Juice 4 lbs. of strawberries.
2. Combine the strawberry juice and sugar in a large pot over medium to high heat.
3. Boil the mixture down until the mixture biomes jelly like consistency forms.

Source — Creole Cookery Book
Prepared by Austynn Harbison
Louisiana Anthology
March 12, 2020

Chocolate Caromels

Ingredients

• 2 cups of molasses 
• 1 cup of grated chocolate
• 1 cup of milk
• 2 tsps of vanilla
• 1 tbsp of butter

Directions

1. Combine ingredients in pot set to medium heat bringing the ingredients to a boil.
2. Boil the ingredients for 25 minutes.
3. Grease a pan with butter.
4. Pour the heated mixture into the pan.
5. Once cooled cut into squares.

Source — Creole Cookery Book
Prepared by Austynn Harbison
Louisiana Anthology
March 12, 2020

Chocolate Caromels

Ingredients

• 2 cups of molasses 
• 1 cup of grated chocolate
• 1 cup of milk
• 2 tsps of vanilla
• 1 tbsp of butter

Directions

1. Combine ingredients in pot set to medium heat bringing the ingredients to a boil.
2. Boil the ingredients for 25 minutes.
3. Grease a pan with butter.
4. Pour the heated mixture into the pan.
5. Once cooled cut into squares.

Source — Creole Cookery Book
Prepared by Austynn Harbison
Louisiana Anthology
March 12, 2020

Lemon Pickle

Ingredients

• 1 puff pastry
• 1 lemon
• 3 eggs
• 1/4 lb. of fine white sugar
• 1/4 lb. of butter
• 1 tbsp of wine
• 1 tbsp of brandy
• 1 tsp rose water

Directions

1. Prepare a puff pastry on a baking dish ready to receive the lemon pudding.
2. Grate and juice the lemon into a bowl and mix them together. Make sure to remove any seeds that came from the lemon. 
3. Stir together the sugar and butter with a spoon till it becomes light and has the consistency of cream.
4. Beat the eggs until they are smooth as and as thick as boiled custard.
5. Combine the eggs, stirring gradually into the butter and sugar mixture.
6. Stir in the mixture of wine and brandy and rose water then stir in the rind and lemon juice mixture.
7. Mix all ingredients well together.
8. Pour the pudding onto the prepared puff pastry. 
9. Bake the pudding for 30 minutes in 350 degree oven.

Source — Creole Cookery Book
Prepared by Austynn Harbison
Louisiana Anthology
March 12, 2020

Lemon Pickle

Ingredients

• 1 puff pastry
• 1 lemon
• 3 eggs
• 1/4 lb. of fine white sugar
• 1/4 lb. of butter
• 1 tbsp of wine
• 1 tbsp of brandy
• 1 tsp rose water

Directions

1. Prepare a puff pastry on a baking dish ready to receive the lemon pudding.
2. Grate and juice the lemon into a bowl and mix them together. Make sure to remove any seeds that came from the lemon. 
3. Stir together the sugar and butter with a spoon till it becomes light and has the consistency of cream.
4. Beat the eggs until they are smooth as and as thick as boiled custard.
5. Combine the eggs, stirring gradually into the butter and sugar mixture.
6. Stir in the mixture of wine and brandy and rose water then stir in the rind and lemon juice mixture.
7. Mix all ingredients well together.
8. Pour the pudding onto the prepared puff pastry. 
9. Bake the pudding for 30 minutes in 350 degree oven.

Source — Creole Cookery Book
Prepared by Austynn Harbison
Louisiana Anthology
March 12, 2020

Rotel Chicken Spaghetti

Ingredients

• One Rotisserie Chicken
• One pound of spaghetti noodles
• One pound of Velveeta cheese
• One can cream of mushroom soup
• One can cream of chicken soup
• One can Rotel tomatoes
• One-fourth cup of Butter
• One cup (or more) bell pepper
• Tony's
• Mrs. Dash table blend
• Cayenne pepper

Directions

1. Preheat the oven to 350F. Remove the meat from the chicken and rough chop into bite-sized pieces.
2. Cut the cheese into squares and set aside.
3. Boil spaghetti noodles per instructions on the package. Drain the noodles when they are cooked.
4. While spaghetti is cooking, add butter to a 5-quart pot.
5. Add chopped bell peppers. Simmer for about three minutes. Add soups, tomatoes, cubed cheese, and seasonings to taste. Stir until completely melted.
6. Add the cooked and drained spaghetti to the pot. Add the chicken. Stir well.
7. Pour the chicken spaghetti into a large casserole dish and bake uncovered for 10-15 minutes.

Source — My Kitchen Serenity
Prepared by Lauren Jenkins
Louisiana Anthology
February 13, 2020

Rotel Chicken Spaghetti

Ingredients

• One Rotisserie Chicken
• One pound of spaghetti noodles
• One pound of Velveeta cheese
• One can cream of mushroom soup
• One can cream of chicken soup
• One can Rotel tomatoes
• One-fourth cup of Butter
• One cup (or more) bell pepper
• Tony's
• Mrs. Dash table blend
• Cayenne pepper

Directions

1. Preheat the oven to 350F. Remove the meat from the chicken and rough chop into bite-sized pieces.
2. Cut the cheese into squares and set aside.
3. Boil spaghetti noodles per instructions on the package. Drain the noodles when they are cooked.
4. While spaghetti is cooking, add butter to a 5-quart pot.
5. Add chopped bell peppers. Simmer for about three minutes. Add soups, tomatoes, cubed cheese, and seasonings to taste. Stir until completely melted.
6. Add the cooked and drained spaghetti to the pot. Add the chicken. Stir well.
7. Pour the chicken spaghetti into a large casserole dish and bake uncovered for 10-15 minutes.

Source — My Kitchen Serenity
Prepared by Lauren Jenkins
Louisiana Anthology
February 13, 2020

Stewed Tomatoes, with or without sugar

Ingredients

• Water
• Six to eight large ripe tomatoes
• Salt
• Pepper
• Butter
• Crackers
• Sugar (Optional)

Directions

1. Boil water.
2. Place ripe tomatoes in boiling water for a few minutes to scorch the skin.
3. Remove tomatoes from water.
4. Skin the tomatoes.
5. Chop up the tomatoes.
6. Add butter to a skillet.
7. Add chopped up tomatoes to skillet and season with salt and pepper.
8. Let it simmer.
9. Add a spoonful of crushed up crackers.
10. May add sugar but it's optional.
11. Bring fire to low heat and let it simmer for 30 minutes. 

Source — La Cuisine Creole
Prepared by Lauren Jenkins
Louisiana Anthology
February 12, 2020

Stewed Tomatoes, with or without sugar

Ingredients

• Water
• Six to eight large ripe tomatoes
• Salt
• Pepper
• Butter
• Crackers
• Sugar (Optional)

Directions

1. Boil water.
2. Place ripe tomatoes in boiling water for a few minutes to scorch the skin.
3. Remove tomatoes from water.
4. Skin the tomatoes.
5. Chop up the tomatoes.
6. Add butter to a skillet.
7. Add chopped up tomatoes to skillet and season with salt and pepper.
8. Let it simmer.
9. Add a spoonful of crushed up crackers.
10. May add sugar but it's optional.
11. Bring fire to low heat and let it simmer for 30 minutes. 

Source — La Cuisine Creole
Prepared by Lauren Jenkins
Louisiana Anthology
February 12, 2020

Beef Steak Pie

Ingredients

• Three pounds of beefsteak
• Half a cup of water
• Half a cup of ketchup
• Five boiled eggs
• One quart of fine oysters
• Salt
• Nutmeg
• Pepper

Directions

1. Cut boil eggs into pieces.
2. Add beefsteak to a pot.
3. Cover beefsteak with water, ketchup, eggs, and fine oysters.
4. Add salt, nutmeg, and pepper to taste.
5. Bring to a boil until done.

Source — Creole Cookery Book
Prepared by Lauren Jenkins
Louisiana Anthology
February 11, 2020

Beef Steak Pie

Ingredients

• Three pounds of beefsteak
• Half a cup of water
• Half a cup of ketchup
• Five boiled eggs
• One quart of fine oysters
• Salt
• Nutmeg
• Pepper

Directions

1. Cut boil eggs into pieces.
2. Add beefsteak to a pot.
3. Cover beefsteak with water, ketchup, eggs, and fine oysters.
4. Add salt, nutmeg, and pepper to taste.
5. Bring to a boil until done.

Source — Creole Cookery Book
Prepared by Lauren Jenkins
Louisiana Anthology
February 11, 2020

To Pot Fish

Ingredients

• One tablespoon of salt
• One tablespoon of black pepper
• One tablespoon of allspice
• Fish
• Butter
• Walnut pickle vinegar
• Water

Directions

1. Clean fish.
2. Combine all spices and rub on the fish.
3. Butter bottom of a deep pan dish big enough to suit fish.
4. Place fish in the dish.
5. Add butter on top of each piece of fish.
6. Mix walnut pickle vinegar and water.
7. Pour over fish.
8. Bake in a slow oven.

Source — Creole Cookery Book
Prepared by Lauren Jenkins
Louisiana Anthology
February 12, 2020

To Pot Fish

Ingredients

• One tablespoon of salt
• One tablespoon of black pepper
• One tablespoon of allspice
• Fish
• Butter
• Walnut pickle vinegar
• Water

Directions

1. Clean fish.
2. Combine all spices and rub on the fish.
3. Butter bottom of a deep pan dish big enough to suit fish.
4. Place fish in the dish.
5. Add butter on top of each piece of fish.
6. Mix walnut pickle vinegar and water.
7. Pour over fish.
8. Bake in a slow oven.

Source — Creole Cookery Book
Prepared by Lauren Jenkins
Louisiana Anthology
February 12, 2020

Drop Biscuits

Ingredients

• One pound of flour
• Half pound of sugar
• Half pound of butter
• 5 eggs

Directions

1. Stir all ingredients together.
2. Drop mixed ingredients on to a tin sheet with a spoon.
3. Bake the biscuits in a quick oven.

Source — Creole Cookery Book
Prepared by Nathan Williamson
Louisiana Anthology
Feb 2, 2019

Drop Biscuits

Ingredients

• One pound of flour
• Half pound of sugar
• Half pound of butter
• 5 eggs

Directions

1. Stir all ingredients together.
2. Drop mixed ingredients on to a tin sheet with a spoon.
3. Bake the biscuits in a quick oven.

Source — Creole Cookery Book
Prepared by Nathan Williamson
Louisiana Anthology
Feb 2, 2019

Brown Roux

Ingredients

• Butter
• Browned Flour

Directions

1. Melt some butter very slowly.
2. Stir in browned flour till it is even brown.
3. Add as much flour to the butter to make it a thicker paste.
4. Stir well with wooden spoon. Be careful not to cook to hot. Once cold it should be thick enough to cut with a knife. 

Source — Creole Cookery Book
Prepared by Nathan Williamson
Louisiana Anthology
Feb. 2,  2020

Brown Roux

Ingredients

• Butter
• Browned Flour

Directions

1. Melt some butter very slowly.
2. Stir in browned flour till it is even brown.
3. Add as much flour to the butter to make it a thicker paste.
4. Stir well with wooden spoon. Be careful not to cook to hot. Once cold it should be thick enough to cut with a knife. 

Source — Creole Cookery Book
Prepared by Nathan Williamson
Louisiana Anthology
Feb. 2,  2020

Rice Paste

Ingredients

• Three ounces of butter
• One pounds of sugar
• Water 
• Flour

Directions

1. Rub three ounces of butter well into one pound of ground rice. 
2. Moisten the rice in water.
3. Roll it out with a little flour.

Source — Creole Cookery Book
Prepared by Nathan Williamson
Louisiana Anthology
February 2 , 2020

Rice Paste

Ingredients

• Three ounces of butter
• One pounds of sugar
• Water 
• Flour

Directions

1. Rub three ounces of butter well into one pound of ground rice. 
2. Moisten the rice in water.
3. Roll it out with a little flour.

Source — Creole Cookery Book
Prepared by Nathan Williamson
Louisiana Anthology
February 2 , 2020

Crawfish Etoufee

Ingredients

• two pounds of crawfish tails
• two onions, chopped
• two bell peppers chopped
• salt
• four cloves of garlic
• one stick of butter
• One tablespoon of butter
• one cup of water

Directions

1. Over Medium-Low heat melt butter, add onions, bell pepper and garlic.
2. Cook until tender. Then stir in one tablespoon of flour. 
3. Add crawfish tails. Season with salt, red and black pepper. 
4. Add 1 cup water, cover and simmer until crawfish tails are tender. Then serve over rice. 

Source — My Recipe
Prepared by Nathan Williamson
Louisiana Anthology
February  1, 2020

Crawfish Etoufee

Ingredients

• two pounds of crawfish tails
• two onions, chopped
• two bell peppers chopped
• salt
• four cloves of garlic
• one stick of butter
• One tablespoon of butter
• one cup of water

Directions

1. Over Medium-Low heat melt butter, add onions, bell pepper and garlic.
2. Cook until tender. Then stir in one tablespoon of flour. 
3. Add crawfish tails. Season with salt, red and black pepper. 
4. Add 1 cup water, cover and simmer until crawfish tails are tender. Then serve over rice. 

Source — My Recipe
Prepared by Nathan Williamson
Louisiana Anthology
February  1, 2020

Sausage Alfredo

Ingredients

• One package of sausage
• Eight ounces of pasta
• Two cups of heavy cream
• Two teaspoons of Cajun seasoning
• Half a cup of grated Parmesan cheese

Directions

1. Prepare pasta according to package directions; drain and set aside
2. Cut sausage diagonally into 1/4 in. slices
3. Saute sausage in a large skillet over medium - high heat for 5 minutes, turning occasionally
4. Add the cream and Cajun seasoning; bring to a boil
5. Reduce heat; simmer for 3 - 4 minutes or until mixture thickens
6. Remove from heat; stir in Parmesan cheese
7. Add pasta to sauce and toss

Source — allrecipes.com
Prepared by Caleb Reese
Louisiana Anthology
February 18, 2020

Sausage Alfredo

Ingredients

• One package of sausage
• Eight ounces of pasta
• Two cups of heavy cream
• Two teaspoons of Cajun seasoning
• Half a cup of grated Parmesan cheese

Directions

1. Prepare pasta according to package directions; drain and set aside
2. Cut sausage diagonally into 1/4 in. slices
3. Saute sausage in a large skillet over medium - high heat for 5 minutes, turning occasionally
4. Add the cream and Cajun seasoning; bring to a boil
5. Reduce heat; simmer for 3 - 4 minutes or until mixture thickens
6. Remove from heat; stir in Parmesan cheese
7. Add pasta to sauce and toss

Source — allrecipes.com
Prepared by Caleb Reese
Louisiana Anthology
February 18, 2020

Chicken Croissants

Ingredients

• 2 pounds of chicken breast
• 1-8oz package of cream cheese
• 1-8oz package of croissants dough or puff pastry
• 2 large jalapeno peppers
• 1/4 of a sweet onion
• 1/2 cup mushrooms
• 1 tbsp beef tallow
• Salt, pepper, and garlic powder to taste

Mix Thoroughly

Directions 

1. Start by slicing chicken into 2" strips and boiling in a one gallon pot until internal temperature reaches 165 degrees and set aside to cool.
2. chop jalapeno peppers, onion, and mushrooms finely
3. Sauté jalapenos, onion, and mushroom in 1 tbsp of beef tallow over medium heat until onion becomes translucent.
4.  Shred chicken breast and mix into medium mixing bowl with jalapenos, onion, mushroom, and cream cheese, season to taste with salt, pepper, and garlic powder.
5. Wrap pre-cut croissant dough (or 3" squares of puff pastry) around a handful of the mixture and place on a well oiled baking pan
6. Place on middle rack of an oven preheated to 375 degrees.
7. Bake until golden brown and allow to cool.

Prepared by Travis King
Louisiana Anthology
July 16, 2019

Chicken Croissants

Ingredients

• 2 pounds of chicken breast
• 1-8oz package of cream cheese
• 1-8oz package of croissants dough or puff pastry
• 2 large jalapeno peppers
• 1/4 of a sweet onion
• 1/2 cup mushrooms
• 1 tbsp beef tallow
• Salt, pepper, and garlic powder to taste

Mix Thoroughly

Directions 

1. Start by slicing chicken into 2" strips and boiling in a one gallon pot until internal temperature reaches 165 degrees and set aside to cool.
2. chop jalapeno peppers, onion, and mushrooms finely
3. Sauté jalapenos, onion, and mushroom in 1 tbsp of beef tallow over medium heat until onion becomes translucent.
4.  Shred chicken breast and mix into medium mixing bowl with jalapenos, onion, mushroom, and cream cheese, season to taste with salt, pepper, and garlic powder.
5. Wrap pre-cut croissant dough (or 3" squares of puff pastry) around a handful of the mixture and place on a well oiled baking pan
6. Place on middle rack of an oven preheated to 375 degrees.
7. Bake until golden brown and allow to cool.

Prepared by Travis King
Louisiana Anthology
July 16, 2019

To Boil Salmon

Ingredients

• Eight pounds of Salmon
• Lobster or parsley sauce

Directions

1. Place salmon in a cloth
2. Cook in boiling water for 1 hour
3. Drain water and allow salmon to cool
4. Plate with lobster or parsley sauce

Source — Creole Cookery Book
Prepared by Travis King
Louisiana Anthology
February 16, 2020

To Boil Salmon

Ingredients

• Eight pounds of Salmon
• Lobster or parsley sauce

Directions

1. Place salmon in a cloth
2. Cook in boiling water for 1 hour
3. Drain water and allow salmon to cool
4. Plate with lobster or parsley sauce

Source — Creole Cookery Book
Prepared by Travis King
Louisiana Anthology
February 16, 2020

Veal Gravy Soup

Ingredients

• One pound veal cutlet
• Three slices of ham
• Two tablespoons of lard
• Three sliced onions
• Two carrots
• Two parsnips
• One head of celery
• A few cloves
• One cup of mushrooms
• One pint of beef broth (optional)

Directions

1. Throw into stewpan veal cutlets, ham, and lard, allow them to fry gently
2. Before browning, add onions carrots, parsnips, celery and cloves
3. Let them cook slowly until lightly browned
4. Add one pint of beef broth or water, let this cook for an hour
5. Add one cup of mushrooms
6. Skim and strain

Source — La Cuisine Creole
Prepared by Travis King
Louisiana Anthology
February 16, 2020

Veal Gravy Soup

Ingredients

• One pound veal cutlet
• Three slices of ham
• Two tablespoons of lard
• Three sliced onions
• Two carrots
• Two parsnips
• One head of celery
• A few cloves
• One cup of mushrooms
• One pint of beef broth (optional)

Directions

1. Throw into stewpan veal cutlets, ham, and lard, allow them to fry gently
2. Before browning, add onions carrots, parsnips, celery and cloves
3. Let them cook slowly until lightly browned
4. Add one pint of beef broth or water, let this cook for an hour
5. Add one cup of mushrooms
6. Skim and strain

Source — La Cuisine Creole
Prepared by Travis King
Louisiana Anthology
February 16, 2020

Rabbit Soup

Ingredients

• One or two rabbits
• Butter
• Cold water
• Four or five onions, cut small
• One head of celery, cut small
• One cup of peas green or dry
• Salt and pepper to taste

Directions

1. Cut one or two rabbits into joints
2. lay them for an hour in cold water
3. Dry and fry them in butter until they are half done
4. Place meat in a saucepan with onions and celery
5. Add to these three parts cold water and a one cup of peas
6. Salt and pepper to taste
7. Serve

Source — La Cuisine Creole
Prepared by Travis King
Louisiana Anthology
February 16, 2020

Rabbit Soup

Ingredients

• One or two rabbits
• Butter
• Cold water
• Four or five onions, cut small
• One head of celery, cut small
• One cup of peas green or dry
• Salt and pepper to taste

Directions

1. Cut one or two rabbits into joints
2. lay them for an hour in cold water
3. Dry and fry them in butter until they are half done
4. Place meat in a saucepan with onions and celery
5. Add to these three parts cold water and a one cup of peas
6. Salt and pepper to taste
7. Serve

Source — La Cuisine Creole
Prepared by Travis King
Louisiana Anthology
February 16, 2020

Ox-Tail Soup

Ingredients

• Two ox-tails
• Three Carrots
• Three turnips
• Three Onions
• Two heads of celery
• Four cloves
• One blade of mace
• Small lump of sugar
• Red Pepper to taste

Directions

1. Cut joint of two ox-tails with meat-saw
2. Steep them in boiling water for two hours in stock-pot
3. Place ox-tails in a stew pan with vegetables cut to olive size, four cloves, and one blade of mace
4. Boil over a slow fire until ox tail joints are tender
5. Remove ox-tails, cool them, and clarify the broth
6. Strain into a soup pot
7. Place all ingredients into soup pot with a little bit of the broth, boil for 30 minutes
8. Add sugar and red pepper
9. Serve

Source — La Cuisine Creole
Prepared by Travis King
Louisiana Anthology
February 16, 2020

Ox-Tail Soup

Ingredients

• Two ox-tails
• Three Carrots
• Three turnips
• Three Onions
• Two heads of celery
• Four cloves
• One blade of mace
• Small lump of sugar
• Red Pepper to taste

Directions

1. Cut joint of two ox-tails with meat-saw
2. Steep them in boiling water for two hours in stock-pot
3. Place ox-tails in a stew pan with vegetables cut to olive size, four cloves, and one blade of mace
4. Boil over a slow fire until ox tail joints are tender
5. Remove ox-tails, cool them, and clarify the broth
6. Strain into a soup pot
7. Place all ingredients into soup pot with a little bit of the broth, boil for 30 minutes
8. Add sugar and red pepper
9. Serve

Source — La Cuisine Creole
Prepared by Travis King
Louisiana Anthology
February 16, 2020

Plain Beef Soup

Ingredients

• Five pounds of leg or shin of beef
• One gallon of water
• One teaspoon of salt
• Two heads of celery
• Five carrots
• Three onions
• Four turnips
• Two tomatoes
• A bunch of sweet herbs

Directions

1. Cut meat in two or three pieces and place in a gallon of cold water
2. Salt well while bringing to a boil, skim as soup heats.
3. Boil slowly with a regular heat for about 4 hours
4. Add two heads of celery, five carrots cut small, two tomatoes, three onions sliced and fried, and the sweet herbs tied in muslin
5. Add turnips 30 minutes before serving
6. If any portion of the meat is required for the table, remove from the soup 2 hours before serving.
7. Strain soup through a hair sieve before serving.

Source — La Cuisine Creole
Prepared by Travis king
Louisiana Anthology
February 16, 2020

Plain Beef Soup

Ingredients

• Five pounds of leg or shin of beef
• One gallon of water
• One teaspoon of salt
• Two heads of celery
• Five carrots
• Three onions
• Four turnips
• Two tomatoes
• A bunch of sweet herbs

Directions

1. Cut meat in two or three pieces and place in a gallon of cold water
2. Salt well while bringing to a boil, skim as soup heats.
3. Boil slowly with a regular heat for about 4 hours
4. Add two heads of celery, five carrots cut small, two tomatoes, three onions sliced and fried, and the sweet herbs tied in muslin
5. Add turnips 30 minutes before serving
6. If any portion of the meat is required for the table, remove from the soup 2 hours before serving.
7. Strain soup through a hair sieve before serving.

Source — La Cuisine Creole
Prepared by Travis king
Louisiana Anthology
February 16, 2020

Broiling Chicken

Ingredients

• Chicken
• Salt
• Pepper
• Sweet oil

Directions

1. Wash chicken thoroughly. 
2. Dry carefully the chicken with a cloth.
3. Salt and pepper the chicken 2 or 3 hours before cooking and put in refrigerator.
4. Add sweet oil on the chicken before broiling it over a slow fire.
5. Occasionally baste chicken with water while broiling.

Source — Cooking in Old Creole Days
Prepared by Caleb Reese
Louisiana Anthology
February 13, 2020

Broiling Chicken

Ingredients

• Chicken
• Salt
• Pepper
• Sweet oil

Directions

1. Wash chicken thoroughly. 
2. Dry carefully the chicken with a cloth.
3. Salt and pepper the chicken 2 or 3 hours before cooking and put in refrigerator.
4. Add sweet oil on the chicken before broiling it over a slow fire.
5. Occasionally baste chicken with water while broiling.

Source — Cooking in Old Creole Days
Prepared by Caleb Reese
Louisiana Anthology
February 13, 2020

Jumballaya (A Spanish Creole Dish)

Ingredients

• One pound of rice
• Roast chicken
• Slice of ham
• Tablespoon of lard
• One or two spoonfuls of cooked tomatoes
• Optional: oysters, shrimp, turkey, or sausage

Directions

1. Wash and soak pound of rice.
2. Cut up cold roast chicken and the slice of ham.
3. Add the chicken and ham into a pot, along with the spoonful of lard to fry.  Optional: add the cut up oysters, shrimp, turkey, or sausage at this time as well.
4. Stir in the rice while adding a pint of hot water.
5. Cover pot and let cook slowly until rice is almost dry.
6. Once rice is nearly dry, add one or two spoonfuls of cooked tomatoes upon your choosing.

Source — Creole Cookery Book
Prepared by Caleb Reese
Louisiana Anthology
February 11, 2020

Jumballaya (A Spanish Creole Dish)

Ingredients

• One pound of rice
• Roast chicken
• Slice of ham
• Tablespoon of lard
• One or two spoonfuls of cooked tomatoes
• Optional: oysters, shrimp, turkey, or sausage

Directions

1. Wash and soak pound of rice.
2. Cut up cold roast chicken and the slice of ham.
3. Add the chicken and ham into a pot, along with the spoonful of lard to fry.  Optional: add the cut up oysters, shrimp, turkey, or sausage at this time as well.
4. Stir in the rice while adding a pint of hot water.
5. Cover pot and let cook slowly until rice is almost dry.
6. Once rice is nearly dry, add one or two spoonfuls of cooked tomatoes upon your choosing.

Source — Creole Cookery Book
Prepared by Caleb Reese
Louisiana Anthology
February 11, 2020

Terrapin Soup

Ingredients

• Terrapin (as many as needed)
• Pint of meat and liquor
• Half pound of butter
• A pinch of dry mustard
• Wineglass of sherry or maderia
• Salt
• Optional: About a cup of cream

Directions 

1. Put them in a tub of cold water for about a hour.
2. Throw them into a tub of boiling water until dead.
3. Wipe thoroughly until black skin/dirt is removed.
4. Return them back into boiling water until soft enough to remove shell and claws easily.
5. Once soft, hold over bowl to remove shell and take out the liver, which would spoil the terrapin.
6. In another bowl pick the meat off the terrapin, leaving the small bones.
7. Add liquor until mixture amounts to a pint.
8. Add a half pound of butter.
9. Sprinkle a pinch of dry mustard.
10. Add a wineglass of sherry or madeira.
11. Add salt to taste.
12. Heat when ready to serve, using hot plates.
13. Optional: Add about a cup of cream.

Source — Cooking in Old Creole Days
Prepared by Caleb Reese
Louisiana Anthology
February 10, 2020 

Terrapin Soup

Ingredients

• Terrapin (as many as needed)
• Pint of meat and liquor
• Half pound of butter
• A pinch of dry mustard
• Wineglass of sherry or maderia
• Salt
• Optional: About a cup of cream

Directions 

1. Put them in a tub of cold water for about a hour.
2. Throw them into a tub of boiling water until dead.
3. Wipe thoroughly until black skin/dirt is removed.
4. Return them back into boiling water until soft enough to remove shell and claws easily.
5. Once soft, hold over bowl to remove shell and take out the liver, which would spoil the terrapin.
6. In another bowl pick the meat off the terrapin, leaving the small bones.
7. Add liquor until mixture amounts to a pint.
8. Add a half pound of butter.
9. Sprinkle a pinch of dry mustard.
10. Add a wineglass of sherry or madeira.
11. Add salt to taste.
12. Heat when ready to serve, using hot plates.
13. Optional: Add about a cup of cream.

Source — Cooking in Old Creole Days
Prepared by Caleb Reese
Louisiana Anthology
February 10, 2020