Peach Pudding

Ingredients

• Five eggs
• Dinner plate full of peaches
• Two cups of sugar
• Two teaspoons of butter
• Pinch of salt
• Four tablespoons of milk
• Four tablespoons of flour

Directions

1. Beat together the eggs and sugar until well mixed.
2. Peel and finely cut up the peaches.
3. Add peaches to the eggs and sugar, along with the milk, flour, butter, and salt.
4. Bake in a slow oven until top is brown.
5. Serve hot or chilled.

Source — Creole Cookery Book
Prepared by Elizabeth Ezell
Louisiana Anthology
June 8, 2020

Peach Pudding

Ingredients

• Five eggs
• Dinner plate full of peaches
• Two cups of sugar
• Two teaspoons of butter
• Pinch of salt
• Four tablespoons of milk
• Four tablespoons of flour

Directions

1. Beat together the eggs and sugar until well mixed.
2. Peel and finely cut up the peaches.
3. Add peaches to the eggs and sugar, along with the milk, flour, butter, and salt.
4. Bake in a slow oven until top is brown.
5. Serve hot or chilled.

Source — Creole Cookery Book
Prepared by Elizabeth Ezell
Louisiana Anthology
June 8, 2020

To Dress Sheephead

Ingredients

• One Sheephead fish, 18-20 inches long
• 1 bottle of ketchup
• 1 stick of butter
• 1 pint of water
• 1 spoonful of table salt 
• 1 spoonful of black and red pepper 

Directions

1. Place Sheephead into a pan. 
2. Place pan into dutch oven.
3. Add 1/2 pint of tomato catsup (ketchup) to pan.
4. Add a large spoonful of butter to pan. 
5. Add 1/2 pint of water to pan.
6. Add salt, black and red pepper to suite 
7. Cook it over fire and serve it up with the dressing. 

Source — Creole Cookery Book
Prepared by Trace Bennett
Louisiana Anthology
June 8,2020

To Dress Sheephead

Ingredients

• One Sheephead fish, 18-20 inches long
• 1 bottle of ketchup
• 1 stick of butter
• 1 pint of water
• 1 spoonful of table salt 
• 1 spoonful of black and red pepper 

Directions

1. Place Sheephead into a pan. 
2. Place pan into dutch oven.
3. Add 1/2 pint of tomato catsup (ketchup) to pan.
4. Add a large spoonful of butter to pan. 
5. Add 1/2 pint of water to pan.
6. Add salt, black and red pepper to suite 
7. Cook it over fire and serve it up with the dressing. 

Source — Creole Cookery Book
Prepared by Trace Bennett
Louisiana Anthology
June 8,2020

Maryland Biscuits

Ingredients

• 1 cup of flour
• 1 bag of baking powder
• 1 bag of salt
• 1 pint of cream
• 1 stick of butter 

Directions

1. Add 1 cup of flour to a bowl.
2. Add 2 teaspoons of baking powder to bowl.
3. Mix everything well with a knife.
4. Add a half pint of cream to bowl, once mixed.
5. Mix ingredients until it forms a good thick paste.
6. Roll paste into 1 inch thick balls onto a board.
7. Place in fairly hot oven for 10 minutes.
8. Cut them in half and dip in melted butter.
9. Place back into oven for 3 minutes at same temperature. 
10. Enjoy!

Source — Cooking In Old Creole Days
Prepared by Trace Bennett
Louisiana Anthology
June 8, 2020

Maryland Biscuits

Ingredients

• 1 cup of flour
• 1 bag of baking powder
• 1 bag of salt
• 1 pint of cream
• 1 stick of butter 

Directions

1. Add 1 cup of flour to a bowl.
2. Add 2 teaspoons of baking powder to bowl.
3. Mix everything well with a knife.
4. Add a half pint of cream to bowl, once mixed.
5. Mix ingredients until it forms a good thick paste.
6. Roll paste into 1 inch thick balls onto a board.
7. Place in fairly hot oven for 10 minutes.
8. Cut them in half and dip in melted butter.
9. Place back into oven for 3 minutes at same temperature. 
10. Enjoy!

Source — Cooking In Old Creole Days
Prepared by Trace Bennett
Louisiana Anthology
June 8, 2020

Rabbit Soup

Ingredients

• Two rabbits
• Stick of butter
• 5 onions 
• Head of Celery 
• Cup of green peas
• Salt and Pepper 

Directions

1. Cut one or two rabbits into joints.
2. Lay joints in cold water for 1 hour. 
3. Dry and fry joints in butter until they are half done.
4. Place joints in a saucepan, contains 4-5 onions and a head of celery cut small.
5. Add to these 3 parts (3 cups) of cold water and a cup of peas.
6. Season with salt or pepper. 
7. Strain then serve. (some preferred unstrained)

Source —La Cuisine Creole
Prepared by Trace Bennett
Louisiana Anthology
June 8, 2020

Rabbit Soup

Ingredients

• Two rabbits
• Stick of butter
• 5 onions 
• Head of Celery 
• Cup of green peas
• Salt and Pepper 

Directions

1. Cut one or two rabbits into joints.
2. Lay joints in cold water for 1 hour. 
3. Dry and fry joints in butter until they are half done.
4. Place joints in a saucepan, contains 4-5 onions and a head of celery cut small.
5. Add to these 3 parts (3 cups) of cold water and a cup of peas.
6. Season with salt or pepper. 
7. Strain then serve. (some preferred unstrained)

Source —La Cuisine Creole
Prepared by Trace Bennett
Louisiana Anthology
June 8, 2020

Oven Roasted Sausage and Potatoes

Ingredients

• One pound of turkey Polska Kielbasa smoked sausage
  
• Four large Yukon potatoes
• Two cups of green beans or broccoli
• Teaspoon of salt
• Teaspoon of pepper
• Teaspoon of paprika
• Teaspoon of garlic powder
• Teaspoon of oregano
• Teaspoon of basil

Directions

1. Preheat oven to 400 degrees.
2. slice the sausage into thin slices.
   
3. Dice the potatoes into 1 inch cubes.
4. Spread the sausage slices, green beans or broccoli, and potatoes onto a cooking sheet.
5. Sprinkle the salt, pepper, paprika, garlic powder, oregano, and basil evenly on the baking sheet.
6. Bake for 34 minutes, turning food over half way through.
7. Plate and serve immediately.

Source — Elyse Reed

Prepared by Robert Davenport
Louisiana Anthology
June 07, 2020

Oven Roasted Sausage and Potatoes

Ingredients

• One pound of turkey Polska Kielbasa smoked sausage
  
• Four large Yukon potatoes
• Two cups of green beans or broccoli
• Teaspoon of salt
• Teaspoon of pepper
• Teaspoon of paprika
• Teaspoon of garlic powder
• Teaspoon of oregano
• Teaspoon of basil

Directions

1. Preheat oven to 400 degrees.
2. slice the sausage into thin slices.
   
3. Dice the potatoes into 1 inch cubes.
4. Spread the sausage slices, green beans or broccoli, and potatoes onto a cooking sheet.
5. Sprinkle the salt, pepper, paprika, garlic powder, oregano, and basil evenly on the baking sheet.
6. Bake for 34 minutes, turning food over half way through.
7. Plate and serve immediately.

Source — Elyse Reed

Prepared by Robert Davenport
Louisiana Anthology
June 07, 2020

Egg Muffins

Ingredients

• One pint of wheat flour
• One pint of milk
• One dessertspoonful [two teaspoons] of butter
• Two eggs
• Salt

Directions

1. Beat the eggs lightly, and add the other ingredients.
2. Stir together well.
3. Put into patties and bake in rather a quick oven [400-425 degrees].
4. The muffins are equally good without the butter.

Source — Creole Cookery Book
Prepared by Robert Davenport
Louisiana Anthology
June 07, 2020

Egg Muffins

Ingredients

• One pint of wheat flour
• One pint of milk
• One dessertspoonful [two teaspoons] of butter
• Two eggs
• Salt

Directions

1. Beat the eggs lightly, and add the other ingredients.
2. Stir together well.
3. Put into patties and bake in rather a quick oven [400-425 degrees].
4. The muffins are equally good without the butter.

Source — Creole Cookery Book
Prepared by Robert Davenport
Louisiana Anthology
June 07, 2020

Toasted Cheese

Ingredients

• 3 ounces of finely grated cheese
• 4 ounces of grated bread crumbs
• 2 ounces of fresh butter
• 2 egg yolks, well beaten
• 1 tablespoon of cream
• 1 teaspoon of mustard
• Salt
• Pepper
• Toasted bread

Directions

1. Mix the finely grated cheese, bread crumbs, fresh butter, well beaten egg yolks, cream, mustard, and a little salt and pepper into a saucepan.
2. Stir saucepan over fire till heated
3. Lay it thick upon toasted bread.
4. Brown it, or put it covered with a dish into a dutch oven, till thoroughly heated; let the cheese be just brown.

Source — Creole Cookery Book
Prepared by Robert Davenport
Louisiana Anthology
June 07, 2020

Toasted Cheese

Ingredients

• 3 ounces of finely grated cheese
• 4 ounces of grated bread crumbs
• 2 ounces of fresh butter
• 2 egg yolks, well beaten
• 1 tablespoon of cream
• 1 teaspoon of mustard
• Salt
• Pepper
• Toasted bread

Directions

1. Mix the finely grated cheese, bread crumbs, fresh butter, well beaten egg yolks, cream, mustard, and a little salt and pepper into a saucepan.
2. Stir saucepan over fire till heated
3. Lay it thick upon toasted bread.
4. Brown it, or put it covered with a dish into a dutch oven, till thoroughly heated; let the cheese be just brown.

Source — Creole Cookery Book
Prepared by Robert Davenport
Louisiana Anthology
June 07, 2020

Cauliflower Omelet

Ingredients

• Boiled cauliflower
• Well-beaten egg
• Fresh butter

Directions

1. Take the white part of the boiled cauliflower and chop it into very small pieces.
2. Mix the chopped cauliflower and a sufficient quantity of well-beaten egg, making a very thick batter.
3. Fry the batter in fresh butter in a small pan.
4. Send it hot to table.

Source — Creole Cookery Book
Prepared by Robert Davenport
Louisiana Anthology
June 07, 2020

Cauliflower Omelet

Ingredients

• Boiled cauliflower
• Well-beaten egg
• Fresh butter

Directions

1. Take the white part of the boiled cauliflower and chop it into very small pieces.
2. Mix the chopped cauliflower and a sufficient quantity of well-beaten egg, making a very thick batter.
3. Fry the batter in fresh butter in a small pan.
4. Send it hot to table.

Source — Creole Cookery Book
Prepared by Robert Davenport
Louisiana Anthology
June 07, 2020

French Soup

Ingredients

• Rump of beef [Sirloin]
• Thyme
• Parsley
• Brown sugar
• All spice
• Cloves
• Small onions
• Carrots
• Salt

Directions

1. Boil the sirloin.
2. Skim the grease off carefully.
3. Add thyme, parsley, and salt.
4. Cut carrots round.
5. Add carrots and small onions.
6. Return to boil.
7. Add cloves and all spice.
8. Add 2 teaspoons of brown sugar when ready to serve.

Source — Creole Cookery Book
Prepared by Brennaugh K. Joiner
Louisiana Anthology
June 7, 2020

French Soup

Ingredients

• Rump of beef [Sirloin]
• Thyme
• Parsley
• Brown sugar
• All spice
• Cloves
• Small onions
• Carrots
• Salt

Directions

1. Boil the sirloin.
2. Skim the grease off carefully.
3. Add thyme, parsley, and salt.
4. Cut carrots round.
5. Add carrots and small onions.
6. Return to boil.
7. Add cloves and all spice.
8. Add 2 teaspoons of brown sugar when ready to serve.

Source — Creole Cookery Book
Prepared by Brennaugh K. Joiner
Louisiana Anthology
June 7, 2020

Brown Taffy

Ingredients

• Six lbs. of New Orleans sugar
• Fifteen cups of water
• 1/2 lb. of butter

Directions

1. Pour sugar into water and stir until dissolved.
2. Add butter to water solution.
3. Boil solution until it cracks, stirring constanly to prevent burning.
4. Pour onto marble slab or flat dish.
5. Pull until light brown.

Source — Creole Cookery Book
Prepared by Benjamin Steib
Louisiana Anthology
June 7, 2019

Brown Taffy

Ingredients

• Six lbs. of New Orleans sugar
• Fifteen cups of water
• 1/2 lb. of butter

Directions

1. Pour sugar into water and stir until dissolved.
2. Add butter to water solution.
3. Boil solution until it cracks, stirring constanly to prevent burning.
4. Pour onto marble slab or flat dish.
5. Pull until light brown.

Source — Creole Cookery Book
Prepared by Benjamin Steib
Louisiana Anthology
June 7, 2019

Fried Oysters (2)

Ingredients

• Largest and finest oysters
• Three or four egg yolks
• Grated bread
• Grated nutmeg
• Salt
• Mace
• Lard

Directions

1. Find the largest finest oysters and shuck them.
2. Beat the egg yolks.
3. Mix grated bread and a small quantity of nutmeg with beaten eggs, pinch of salt, and mace.
4. Dip oysters into the batter mix.
5. Fry oysters in lard until light brown [do not overcook].
6. Serve fried oyster up hot.

Source — Creole Cookery Book
Prepared by Benjamin Steib
Louisiana Anthology
June 7, 2019

Fried Oysters (2)

Ingredients

• Largest and finest oysters
• Three or four egg yolks
• Grated bread
• Grated nutmeg
• Salt
• Mace
• Lard

Directions

1. Find the largest finest oysters and shuck them.
2. Beat the egg yolks.
3. Mix grated bread and a small quantity of nutmeg with beaten eggs, pinch of salt, and mace.
4. Dip oysters into the batter mix.
5. Fry oysters in lard until light brown [do not overcook].
6. Serve fried oyster up hot.

Source — Creole Cookery Book
Prepared by Benjamin Steib
Louisiana Anthology
June 7, 2019

Scolloped Oysters

Ingredients

• Loaf of white bread
• Four dozen oysters shucked
• Unsalted butter
• Salt
• Pepper
• Mace
• Cloves
• Crumbled white bread

Directions

1. Toast several slices of bread until browned on both sides.
2. Spread butter on both sides of toasted bread.
3. Place toast around the edges of baking dish.
4. Pour shucked oysters into the dish.
5. Season oysters to taste with butter, salt, or pepper.
6. Add mace or cloves to the oysters.
7. Crumble bread and top the oysters.
8. Bake with quick heat for 15 minutes.

Source — Creole Cookery Book
Prepared by Benjamin Steib
Louisiana Anthology
June 7, 2019

Scolloped Oysters

Ingredients

• Loaf of white bread
• Four dozen oysters shucked
• Unsalted butter
• Salt
• Pepper
• Mace
• Cloves
• Crumbled white bread

Directions

1. Toast several slices of bread until browned on both sides.
2. Spread butter on both sides of toasted bread.
3. Place toast around the edges of baking dish.
4. Pour shucked oysters into the dish.
5. Season oysters to taste with butter, salt, or pepper.
6. Add mace or cloves to the oysters.
7. Crumble bread and top the oysters.
8. Bake with quick heat for 15 minutes.

Source — Creole Cookery Book
Prepared by Benjamin Steib
Louisiana Anthology
June 7, 2019

Taco Casserole

Ingredients used (no black beans)

Ingredients

• 1 pound of ground meat
• 1 packet of taco seasoning
• 1 can of Rotel
• Optional - 1 can of corn
• Optional - 1 can of black beans, rinsed and drained
• 1 can of Pillsbury crescent rolls
• 2.5-3.5 cups of shredded Mexican cheese
• Sour cream
• Doritos

Directions

1. Brown the ground beef, with taco seasoning packet mixed

   

   The casserole dish with the crescent rolls lining the bottom

   in.
2. Mix the Rotel, corn, and black beans into the skillet with the ground beef.
3. Completely line the bottom of a casserole dish with the crescent rolls.
   

   
   

   
   

4. Pour the contents of the skillet out evenly in the casserole dish.
5. Take 2-3 dollops/chunks of sour cream and spread them evenly in the dish.
   

   

   The prepared casserole before baking

6. Sprinkle desired amount of shredded Mexican cheese over the entire dish.
7. Bake for approximately 22 minutes a

   
   

   
   

   t 350°F.

   
   

   
   

8. Remove from the oven and place a layer of crushed Doritos on top.
   

   

   The final product

9. Bake for another 8-10 minutes at 350°F or until the dough on the bottom is thoroughly cooked.

Source — My Mother
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020

Taco Casserole

Ingredients used (no black beans)

Ingredients

• 1 pound of ground meat
• 1 packet of taco seasoning
• 1 can of Rotel
• Optional - 1 can of corn
• Optional - 1 can of black beans, rinsed and drained
• 1 can of Pillsbury crescent rolls
• 2.5-3.5 cups of shredded Mexican cheese
• Sour cream
• Doritos

Directions

1. Brown the ground beef, with taco seasoning packet mixed

   

   The casserole dish with the crescent rolls lining the bottom

   in.
2. Mix the Rotel, corn, and black beans into the skillet with the ground beef.
3. Completely line the bottom of a casserole dish with the crescent rolls.
   

   
   

   
   

4. Pour the contents of the skillet out evenly in the casserole dish.
5. Take 2-3 dollops/chunks of sour cream and spread them evenly in the dish.
   

   

   The prepared casserole before baking

6. Sprinkle desired amount of shredded Mexican cheese over the entire dish.
7. Bake for approximately 22 minutes a

   
   

   
   

   t 350°F.

   
   

   
   

8. Remove from the oven and place a layer of crushed Doritos on top.
   

   

   The final product

9. Bake for another 8-10 minutes at 350°F or until the dough on the bottom is thoroughly cooked.

Source — My Mother
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020

Baked Salmon with Asparagus

Ingredients

• 2 Salmon fillets
• 1 lb medium-thick asparagus, woody ends trimmed
• Salt and pepper to taste
• 3 Tbs butter
• 4 cloves minced garlic
• 2 Tbs lemon juice
• 2 Tbs Soy Sauce
• 1 Tbs Siracha Sauce

Directions

1. Preheat your oven to 425ºF and place the salmon fillets in aluminum foil separately
2. In a small bowl, combine lemon juice, minced garlic, soy sauce and siracha sauce to make the garlic butter sauce
3. Season both sides of the salmon fillets with salt and pepper and divide salmon onto the aluminum foil near the center then place trimmed asparagus to one side of the salmon, following the long direction of the foil
4. Drizzle the garlic butter sauce generously over the salmon fillets and asparagus
5. Wrap salmon foil packets in and crimp edges together then wrap ends up
6. Transfer the salmon foil packs to a baking sheet and bake salmon for 10 minutes
7. Carefully unwrap the baked salmon foil packets and broil it for 5 minutes to give it a crispy taste
8. Unrap the baked salmon foil packets and garnish with cilantro and slice of lemon. Enjoy!

Source — Coooking with Claudia
Prepared by Nirjala Parajuli
Louisiana Anthology
July 16, 2019

Baked Salmon with Asparagus

Ingredients

• 2 Salmon fillets
• 1 lb medium-thick asparagus, woody ends trimmed
• Salt and pepper to taste
• 3 Tbs butter
• 4 cloves minced garlic
• 2 Tbs lemon juice
• 2 Tbs Soy Sauce
• 1 Tbs Siracha Sauce

Directions

1. Preheat your oven to 425ºF and place the salmon fillets in aluminum foil separately
2. In a small bowl, combine lemon juice, minced garlic, soy sauce and siracha sauce to make the garlic butter sauce
3. Season both sides of the salmon fillets with salt and pepper and divide salmon onto the aluminum foil near the center then place trimmed asparagus to one side of the salmon, following the long direction of the foil
4. Drizzle the garlic butter sauce generously over the salmon fillets and asparagus
5. Wrap salmon foil packets in and crimp edges together then wrap ends up
6. Transfer the salmon foil packs to a baking sheet and bake salmon for 10 minutes
7. Carefully unwrap the baked salmon foil packets and broil it for 5 minutes to give it a crispy taste
8. Unrap the baked salmon foil packets and garnish with cilantro and slice of lemon. Enjoy!

Source — Coooking with Claudia
Prepared by Nirjala Parajuli
Louisiana Anthology
July 16, 2019

Plain Muffins

Ingredients

• Flour
• Yeast
• Warm Water
• Warm Milk
• 4 eggs

Directions

1. Mix the flour and yeast in a bowl
2. Add warm water to the mixture to make a stiff batter and leave it overnight
3. Add little warm milk and the eggs to the mix the next morning
4. Add a little flour
5. Mix it well to make it suffciently stiff and bake

Source — Creole Cookery Book
Prepared by Nirjala Parajuli
Louisiana Anthology
June 07, 2020

Plain Muffins

Ingredients

• Flour
• Yeast
• Warm Water
• Warm Milk
• 4 eggs

Directions

1. Mix the flour and yeast in a bowl
2. Add warm water to the mixture to make a stiff batter and leave it overnight
3. Add little warm milk and the eggs to the mix the next morning
4. Add a little flour
5. Mix it well to make it suffciently stiff and bake

Source — Creole Cookery Book
Prepared by Nirjala Parajuli
Louisiana Anthology
June 07, 2020

Indian Muffins

Ingredients

• 1 quart of boiling water
• Cornmeal
• Flour
• 1/2 teaspoon of salt
• 1/2 a wineglass of yeast
• Fresh Butter

Directions

1. Stir cornmeal into the boiling water to make it a nice batter
2. When warm, pit in as much flour as will make a stiff batter
3. Add salt and yeast
4. Set it to rise
5. When risen, pour it into muffin rings and bake slowly in an oven
6. Serve them with butter

Source — Creole Cookery Book
Prepared by Nirjala Parajuli
Louisiana Anthology
July 16, 2019

Indian Muffins

Ingredients

• 1 quart of boiling water
• Cornmeal
• Flour
• 1/2 teaspoon of salt
• 1/2 a wineglass of yeast
• Fresh Butter

Directions

1. Stir cornmeal into the boiling water to make it a nice batter
2. When warm, pit in as much flour as will make a stiff batter
3. Add salt and yeast
4. Set it to rise
5. When risen, pour it into muffin rings and bake slowly in an oven
6. Serve them with butter

Source — Creole Cookery Book
Prepared by Nirjala Parajuli
Louisiana Anthology
July 16, 2019

French Cake

Ingredients

• 6 ounces of sweet almonds
• 3 ounces of bitter almonds
• 3 ounces of sifted flour
• 14 eggs
• 1 lb of powdered sugar
• Vanilla/Orange flower water

Directions

1. Dry the sweet almonds, bitter almonds and sifted flour near the fire
2. Add the dried sifted flour to a mixing bowl
3. Add the eggs, powdered sugar and flavor it with vanilla or orange flower water
4. Mix until just combined
5. Add both dried sweet and bitter almonds
6. Fold the almonds into the batter carefully and bake the cake

Source — Creole Cookery Book
Prepared by Nirjala Parajuli
Louisiana Anthology
July 16, 2019

French Cake

Ingredients

• 6 ounces of sweet almonds
• 3 ounces of bitter almonds
• 3 ounces of sifted flour
• 14 eggs
• 1 lb of powdered sugar
• Vanilla/Orange flower water

Directions

1. Dry the sweet almonds, bitter almonds and sifted flour near the fire
2. Add the dried sifted flour to a mixing bowl
3. Add the eggs, powdered sugar and flavor it with vanilla or orange flower water
4. Mix until just combined
5. Add both dried sweet and bitter almonds
6. Fold the almonds into the batter carefully and bake the cake

Source — Creole Cookery Book
Prepared by Nirjala Parajuli
Louisiana Anthology
July 16, 2019

Spiced Beef

Ingredients

• Round steak
• 1 ounce of sodium nitrate
• 1 pound of brown sugar
• Salt
• 1 tablespoon of allspice
• 2 tablespoons of black pepper
• 2 teaspoons of cloves
• 1 teaspoon of mace

Directions

1. Rub both sides of the round well with the sodium nitrate.
2. Rub in the brown sugar.
3. Mix the allspice, black pepper, cloves, and mace with salt.
4. Rub all with the salt mixture.
5. Let it stand for 30 days.
6. Turn it every other day, bathing it in the liquor that runs from it.

Source — Creole Cookery Book
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020

Spiced Beef

Ingredients

• Round steak
• 1 ounce of sodium nitrate
• 1 pound of brown sugar
• Salt
• 1 tablespoon of allspice
• 2 tablespoons of black pepper
• 2 teaspoons of cloves
• 1 teaspoon of mace

Directions

1. Rub both sides of the round well with the sodium nitrate.
2. Rub in the brown sugar.
3. Mix the allspice, black pepper, cloves, and mace with salt.
4. Rub all with the salt mixture.
5. Let it stand for 30 days.
6. Turn it every other day, bathing it in the liquor that runs from it.

Source — Creole Cookery Book
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020

Boiled Trout

Ingredients

• Large, fresh spots
• Salt
• Parsley
• Butter
• Catsup

Directions

1. Clean the spots very nicely.
2. Wash them well.
3. Sprinkle well with salt.
4. Boil them for 15 minutes.
5. Boil some parsley.
6. When done, send in on a drainer with the boiled parsley over them.
7. Dress with melted butter and catsup.

Source — Creole Cookery Book
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020

Boiled Trout

Ingredients

• Large, fresh spots
• Salt
• Parsley
• Butter
• Catsup

Directions

1. Clean the spots very nicely.
2. Wash them well.
3. Sprinkle well with salt.
4. Boil them for 15 minutes.
5. Boil some parsley.
6. When done, send in on a drainer with the boiled parsley over them.
7. Dress with melted butter and catsup.

Source — Creole Cookery Book
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020

To Pickle Shrimp

Ingredients

• Shrimp
• Strong Vinegar
• Water
• Salt
• Allspice
• 2-3 tablespoons of Sweet Oil (Olive Oil)
• Brandy

Directions

1. Rinse the shrimp well in salt and water.
2. Prepare 2 parts strong vinegar and 1 part water.
3. Add a few allspice.
4. Bring the pickle to a boil.
5. Pour it hot over the shrimp.

If Sending Shrimp a Distance Away

1. Add a little more vinegar and 2-3 tablespoons of sweet oil.
2. Boil the pickle again.
3. Completely cover the shrimp in pickle.
4. Place a paper wet with brandy over the top.

Source — Creole Cookery Book
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020

To Pickle Shrimp

Ingredients

• Shrimp
• Strong Vinegar
• Water
• Salt
• Allspice
• 2-3 tablespoons of Sweet Oil (Olive Oil)
• Brandy

Directions

1. Rinse the shrimp well in salt and water.
2. Prepare 2 parts strong vinegar and 1 part water.
3. Add a few allspice.
4. Bring the pickle to a boil.
5. Pour it hot over the shrimp.

If Sending Shrimp a Distance Away

1. Add a little more vinegar and 2-3 tablespoons of sweet oil.
2. Boil the pickle again.
3. Completely cover the shrimp in pickle.
4. Place a paper wet with brandy over the top.

Source — Creole Cookery Book
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020

Baked Tomatoes

Ingredients:

• 1 dozen ripe tomatoes
• Bread (buttered, in small pieces)
• 1 spoon full of butter
• Pepper
• Salt
• Bread Crumbs
• Batter

Directions:

1. Scald and peel the tomatoes
2. Spread the batter around a shallow baking dish
3. Place the best peeled tomatoes along the bottom of the dish without breaking them
4. Place the pieces of bread in the spaces between each tomato
5. Mash and strain the remaining tomatoes and remove the hard parts
6. Mix the remaining tomatoes with the butter, pepper, and salt
7. Pour over the dish
8. Sprinkle bread crumbs over the dish
9. Bake for 30 minutes

                                                                                                                    -Source: Creole Cookery Book

                                                                                                                  Prepared by Jennifer A. Auzenne

                                                                                                                                    Louisiana Anthology

                                                                                                                                               June 7th, 2020

Baked Tomatoes

Ingredients:

• 1 dozen ripe tomatoes
• Bread (buttered, in small pieces)
• 1 spoon full of butter
• Pepper
• Salt
• Bread Crumbs
• Batter

Directions:

1. Scald and peel the tomatoes
2. Spread the batter around a shallow baking dish
3. Place the best peeled tomatoes along the bottom of the dish without breaking them
4. Place the pieces of bread in the spaces between each tomato
5. Mash and strain the remaining tomatoes and remove the hard parts
6. Mix the remaining tomatoes with the butter, pepper, and salt
7. Pour over the dish
8. Sprinkle bread crumbs over the dish
9. Bake for 30 minutes

                                                                                                                    -Source: Creole Cookery Book

                                                                                                                  Prepared by Jennifer A. Auzenne

                                                                                                                                    Louisiana Anthology

                                                                                                                                               June 7th, 2020

Patage Marininiere

Patage Mariniere 

Ingrédients

• 1 oignon blanc 
• 4 tasses d’eau
• 2 livres de différents types de poisson frais
• Sel
• 2 cuillères à soupe d’ayoli
• Vinaigre ou citron
• ¼tassedebeurre
• Pain

Instructions

1. Faire bouillir l’eau dans une casserole. Couper l’oignon en morceaux ajouter dans la casserole. Laisser bouillir pendant cinq minutes.
2. Ajoutez deux livres de poisson et sel. Faire bouillir modérément pendant quinze minutes.
3. Liez avec deux cuillerées de ayoli, laissez cuire deux minutes.
4. Presser un citron ou ajouter un vinaigre tactile avec du beurre dans la casserole et laisser mijoter une minute.
5. Passez sur de simples tranches de pain coupees tres fin, servez très-chaud.

Ingredients

• 1 white onion 
• 4 cups of water 
• 2 pounds of different kinds of fresh fish
• Salt
• 2 tablespoons of ayoli
• Vinegar or lemon
• 1/4 cup of butter
• Bread

Instructions

1. Boil water in a pot. Cut the onion into pieces add in the pot. Let boil for five minutes.
2. Add two pounds of fish and salt to taste. Let boil moderately for fifteen minutes.
3. Add two spoonfuls of ayoli and let cook for two minutes. 
4. Squeeze a lemon or add a touch vinegar along with butter to the pot and let simmer for a minute. 
5. Serve on simple slices of bread cut very fine and serve hot.

Source  — Cooking in Old Creole Days.
Prepared by Lauren Burke
Louisiana Anthology
June 5, 2020

Patage Marininiere

Patage Mariniere 

Ingrédients

• 1 oignon blanc 
• 4 tasses d’eau
• 2 livres de différents types de poisson frais
• Sel
• 2 cuillères à soupe d’ayoli
• Vinaigre ou citron
• ¼tassedebeurre
• Pain

Instructions

1. Faire bouillir l’eau dans une casserole. Couper l’oignon en morceaux ajouter dans la casserole. Laisser bouillir pendant cinq minutes.
2. Ajoutez deux livres de poisson et sel. Faire bouillir modérément pendant quinze minutes.
3. Liez avec deux cuillerées de ayoli, laissez cuire deux minutes.
4. Presser un citron ou ajouter un vinaigre tactile avec du beurre dans la casserole et laisser mijoter une minute.
5. Passez sur de simples tranches de pain coupees tres fin, servez très-chaud.

Ingredients

• 1 white onion 
• 4 cups of water 
• 2 pounds of different kinds of fresh fish
• Salt
• 2 tablespoons of ayoli
• Vinegar or lemon
• 1/4 cup of butter
• Bread

Instructions

1. Boil water in a pot. Cut the onion into pieces add in the pot. Let boil for five minutes.
2. Add two pounds of fish and salt to taste. Let boil moderately for fifteen minutes.
3. Add two spoonfuls of ayoli and let cook for two minutes. 
4. Squeeze a lemon or add a touch vinegar along with butter to the pot and let simmer for a minute. 
5. Serve on simple slices of bread cut very fine and serve hot.

Source  — Cooking in Old Creole Days.
Prepared by Lauren Burke
Louisiana Anthology
June 5, 2020

Pour fond de Cuisine

Pour fond de Cuisine 

Ingrédients

• 1 boîte de veaux jellied
• 1/4 tasse d’oignon
• 2 carottes
• Laurier
• Persil
• Sel
• Poivre
• 2 tasses d’eau

Instructions

1. Faire frire la gelée dans une poêle
2. Ajoutez-y un petit morceau d’oignon, deux carottes tranchées en deux, une feuille de laurier, persil, sel et poivre, ajoutez deux tasses d’eau, laissez mijoter trois ou quatre heures
3. Filtrer à travers une passoire et laisser refroidir
4. Servir la sauce avec des viandes froides. La même sauce peut être faite avec des rogatons, pour un ménage économique

Ingredients

• 1 can of jellied veal
• 1/4 cup of onion
• 2 carrots
• Bay leaf
• Pinch of Parsley
• Pinch of Salt
• Pinch of Pepper
• 2 cups of water

Instructions

1. Fry the jelly in a pan
2. Add onion, carrots sliced in half, a bay leaf, parsley, salt, pepper, and water. Simmer for three or four hours.
3. Strain through a colander and let cool.
4. Serve the sauce with cold meats. The same sauce can be made with rogatons, for an economic household.

Source  — Cooking in Old Creole Days.
Prepared by Lauren Burke
Louisiana Anthology
June 5, 2020

Pour fond de Cuisine

Pour fond de Cuisine 

Ingrédients

• 1 boîte de veaux jellied
• 1/4 tasse d’oignon
• 2 carottes
• Laurier
• Persil
• Sel
• Poivre
• 2 tasses d’eau

Instructions

1. Faire frire la gelée dans une poêle
2. Ajoutez-y un petit morceau d’oignon, deux carottes tranchées en deux, une feuille de laurier, persil, sel et poivre, ajoutez deux tasses d’eau, laissez mijoter trois ou quatre heures
3. Filtrer à travers une passoire et laisser refroidir
4. Servir la sauce avec des viandes froides. La même sauce peut être faite avec des rogatons, pour un ménage économique

Ingredients

• 1 can of jellied veal
• 1/4 cup of onion
• 2 carrots
• Bay leaf
• Pinch of Parsley
• Pinch of Salt
• Pinch of Pepper
• 2 cups of water

Instructions

1. Fry the jelly in a pan
2. Add onion, carrots sliced in half, a bay leaf, parsley, salt, pepper, and water. Simmer for three or four hours.
3. Strain through a colander and let cool.
4. Serve the sauce with cold meats. The same sauce can be made with rogatons, for an economic household.

Source  — Cooking in Old Creole Days.
Prepared by Lauren Burke
Louisiana Anthology
June 5, 2020

Crab Gombo with Okra

Ingredients:

• 6 large crabs
• 1 cup lard
• 1 cup onions (cut)
• 1 bunch of parsley (small)
• 2 tablespoons browned flour
• 1 quart okra (sliced)
• 2 pints boiling water
• 1 slice lean ham
• 1 quart veal or beef stock
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper
• 1 quart oysters (optional)

Directions:

1. Place the crabs in cold water while still alive and cut off the limbs
2. Clean meat off the crabs and fry them (with shells on) in the lard, onions, parsley, and browned flour
3. Cook them 15 minutes
4. Pour 2 pints of boiling water and sliced okra on the mixture
5. Let stew for 30 minutes
6. Add slice of ham and beef or veal stock
7. Add salt, black pepper, and red pepper
8. Boil for 30 minutes
9. Oysters can be used during oyster season if desired

                                                                                                                        -Source: La Cuisine Creole

                                                                                                                Prepared by: Jennifer A. Auzenne

                                                                                                                                     Louisiana Anthology

                                                                                                                                               June 6th, 2020

Crab Gombo with Okra

Ingredients:

• 6 large crabs
• 1 cup lard
• 1 cup onions (cut)
• 1 bunch of parsley (small)
• 2 tablespoons browned flour
• 1 quart okra (sliced)
• 2 pints boiling water
• 1 slice lean ham
• 1 quart veal or beef stock
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper
• 1 quart oysters (optional)

Directions:

1. Place the crabs in cold water while still alive and cut off the limbs
2. Clean meat off the crabs and fry them (with shells on) in the lard, onions, parsley, and browned flour
3. Cook them 15 minutes
4. Pour 2 pints of boiling water and sliced okra on the mixture
5. Let stew for 30 minutes
6. Add slice of ham and beef or veal stock
7. Add salt, black pepper, and red pepper
8. Boil for 30 minutes
9. Oysters can be used during oyster season if desired

                                                                                                                        -Source: La Cuisine Creole

                                                                                                                Prepared by: Jennifer A. Auzenne

                                                                                                                                     Louisiana Anthology

                                                                                                                                               June 6th, 2020

Gombo with Crabs or Shrimp

Ingredients:

• 1 pound of beef (or chicken if preferred)
• 1/2 pound of ham knuckle
• 2 tablespoons lard
• 4 large crabs (cut up), or 1 pound shrimps (peeled) or both
• 4 dozen okra pods (small)
• 1 onion (large)
• Red pepper and salt (to taste)

Directions:

1. Chop ham knuckle and beef (or chicken) into inch pieces
2. Fry pieces to brown color in boiling lard
3. Add crabs or shrimps (or both)
4. Cut the okra pods and add them into the mixture
5. Add the onion, chopped
6. Add salt and pepper to taste
7. Simmer on low for 20 minutes
8. Add enough warm water to cover all contents + 2 inches more
9. Boil for two hours
10. Add water to thin if gombo becomes too thick

                                                                                                                        -Source: La Cuisine Creole

                                                                                                                  Prepared by Jennifer A. Auzenne

                                                                                                                                Louisiana Anthology

                                                                                                                                            June 6th, 2020

Gombo with Crabs or Shrimp

Ingredients:

• 1 pound of beef (or chicken if preferred)
• 1/2 pound of ham knuckle
• 2 tablespoons lard
• 4 large crabs (cut up), or 1 pound shrimps (peeled) or both
• 4 dozen okra pods (small)
• 1 onion (large)
• Red pepper and salt (to taste)

Directions:

1. Chop ham knuckle and beef (or chicken) into inch pieces
2. Fry pieces to brown color in boiling lard
3. Add crabs or shrimps (or both)
4. Cut the okra pods and add them into the mixture
5. Add the onion, chopped
6. Add salt and pepper to taste
7. Simmer on low for 20 minutes
8. Add enough warm water to cover all contents + 2 inches more
9. Boil for two hours
10. Add water to thin if gombo becomes too thick

                                                                                                                        -Source: La Cuisine Creole

                                                                                                                  Prepared by Jennifer A. Auzenne

                                                                                                                                Louisiana Anthology

                                                                                                                                            June 6th, 2020