Sweet Potato Pie

 

Sweet Potato Pie 

Ingredients

• 2-3 medium sized sweet potatoes
  
• 1/2 stick butter, melted
• 1 teaspoon allspice
• 1 cup evaporated milk
• 1 unbaked pie shell
• 2 eggs
• 1 cup sugar
• dash of salt
  
• 1 teaspoon vanilla 

Directions

1. Peel potatoes, rinse, and cut them into chunks.
2. Place them in a large pot, cover with water and lid and bring to a boil.
3. Once boiling, reduce heat and allow to simmer until tender. Then remove from heat and drain water.
4. Mash potatoes, add eggs and melted butter, and mix well. 
5. Next add sugar, allspice, and salt, and mix well.
6. Slowly mix in evaporated milk and vanilla.
7. Pour into an unbaked pie shell. 
8. Bake at 400 degrees for 10 minutes. Then reduce heat to 350 degrees and cook until fully done (about 45 minutes). 

Source — Personal Recipe
Prepared by Chloe Murphy
Louisiana Anthology
January 11, 2021

Sweet Potato Pie

 

Sweet Potato Pie 

Ingredients

• 2-3 medium sized sweet potatoes
  
• 1/2 stick butter, melted
• 1 teaspoon allspice
• 1 cup evaporated milk
• 1 unbaked pie shell
• 2 eggs
• 1 cup sugar
• dash of salt
  
• 1 teaspoon vanilla 

Directions

1. Peel potatoes, rinse, and cut them into chunks.
2. Place them in a large pot, cover with water and lid and bring to a boil.
3. Once boiling, reduce heat and allow to simmer until tender. Then remove from heat and drain water.
4. Mash potatoes, add eggs and melted butter, and mix well. 
5. Next add sugar, allspice, and salt, and mix well.
6. Slowly mix in evaporated milk and vanilla.
7. Pour into an unbaked pie shell. 
8. Bake at 400 degrees for 10 minutes. Then reduce heat to 350 degrees and cook until fully done (about 45 minutes). 

Source — Personal Recipe
Prepared by Chloe Murphy
Louisiana Anthology
January 11, 2021

Muffins and Crumpets

 

Muffins and Crumpets

Ingredients 

• 2 pints milk
  
  
• 4 eggs
  
• small teacup yeast
• 1 tablespoon butter, melted
  
• 1 teaspoon salt
• Flour
• Sugar
• Ground cinnamon

Directions

1. Mix milk, eggs, yeast, and salt. 
2. Sift flour into it and mix until thickened.
3. Set it to rise for 8-10 hours.
4. Once risen, place in muffin rings or on a hot griddle and bake.
5. Once cooked, butter and sift some sugar and cinnamon on top. 

Source — La Cuisine Creole
Prepared by Chloe Murphy
Louisiana Anthology
January 11, 2021

Muffins and Crumpets

 

Muffins and Crumpets

Ingredients 

• 2 pints milk
  
  
• 4 eggs
  
• small teacup yeast
• 1 tablespoon butter, melted
  
• 1 teaspoon salt
• Flour
• Sugar
• Ground cinnamon

Directions

1. Mix milk, eggs, yeast, and salt. 
2. Sift flour into it and mix until thickened.
3. Set it to rise for 8-10 hours.
4. Once risen, place in muffin rings or on a hot griddle and bake.
5. Once cooked, butter and sift some sugar and cinnamon on top. 

Source — La Cuisine Creole
Prepared by Chloe Murphy
Louisiana Anthology
January 11, 2021

Stewed Cabbage

 

Stewed Cabbage

Ingredients

• Cabbage
  
• 1 Tablespoon butter
• 1 cup milk
• Flour
• Water
• Salt and pepper

Directions

1. Wash and drain cabbage. 
2. Place it in a large pot, cover with water and let simmer for 30 minutes or until tender. 
3. Once the cabbage is tender, pour off excess water and add butter. 
4. Stir continuously and cook gently, adding milk and flour to thicken. 
5. Season to taste with salt and pepper, and serve. 

Source — La Cuisine Creole
Prepared by Chloe Murphy
Louisiana Anthology
January 11, 2021

Stewed Cabbage

 

Stewed Cabbage

Ingredients

• Cabbage
  
• 1 Tablespoon butter
• 1 cup milk
• Flour
• Water
• Salt and pepper

Directions

1. Wash and drain cabbage. 
2. Place it in a large pot, cover with water and let simmer for 30 minutes or until tender. 
3. Once the cabbage is tender, pour off excess water and add butter. 
4. Stir continuously and cook gently, adding milk and flour to thicken. 
5. Season to taste with salt and pepper, and serve. 

Source — La Cuisine Creole
Prepared by Chloe Murphy
Louisiana Anthology
January 11, 2021

Plain Beef Soup

 

Plain Beef Soup

Ingredients

• 5 pounds leg or shin of beef
  
• 1 gallon cold water
• 1 teaspoon salt
• 2 heads celery
• 5 carrots, cut small
• 3 onions, sliced and fried
• 4 turnips
• 2 tomatoes
• bunch of sweet herbs

Directions

1. Cut meat into 2 or 3 pieces and place in a large pot.
2. Add cold water and salt to pot. Stir continuously and slowly heat to boiling. 
3. Boil slowly with regular heat for about 4 hours. 
4. While this is boiling, cut carrots and slice and fry onions.
5. After four hours, add celery, carrots, tomatoes, onions, and sweet herbs tied up in muslin.
6. Add turnips 30 minutes before serving. 
7. If any portion of the meat is required for the table, take it from the soup about 2 hours before dinner, and let the remainder be left in the soup. This must be strained through a hair sieve before it is served.  

Source — La Cuisine Creole
Prepared by Chloe Murphy
Louisiana Anthology
January 11, 2021

Plain Beef Soup

 

Plain Beef Soup

Ingredients

• 5 pounds leg or shin of beef
  
• 1 gallon cold water
• 1 teaspoon salt
• 2 heads celery
• 5 carrots, cut small
• 3 onions, sliced and fried
• 4 turnips
• 2 tomatoes
• bunch of sweet herbs

Directions

1. Cut meat into 2 or 3 pieces and place in a large pot.
2. Add cold water and salt to pot. Stir continuously and slowly heat to boiling. 
3. Boil slowly with regular heat for about 4 hours. 
4. While this is boiling, cut carrots and slice and fry onions.
5. After four hours, add celery, carrots, tomatoes, onions, and sweet herbs tied up in muslin.
6. Add turnips 30 minutes before serving. 
7. If any portion of the meat is required for the table, take it from the soup about 2 hours before dinner, and let the remainder be left in the soup. This must be strained through a hair sieve before it is served.  

Source — La Cuisine Creole
Prepared by Chloe Murphy
Louisiana Anthology
January 11, 2021

Louisiana Anthology Cookbook: To Boil Artichokes

Louisiana Anthology Cookbook: To Boil Artichokes: Ingredients Two artichokes Pot of water Pot of milk Salt to taste Directions Wash and scrape the artichokes. Parboil them in ...

Louisiana Anthology Cookbook: To Boil Artichokes

Louisiana Anthology Cookbook: To Boil Artichokes: Ingredients Two artichokes Pot of water Pot of milk Salt to taste Directions Wash and scrape the artichokes. Parboil them in ...

Pour Faire Du Bon Café

Ingrédients

• Un filtre d’étain (filtre de plaque d’étain sont les meilleurs) 
• 10 grammes par tasse de café moulu 
• 2 tasses d’eau

Instructions

1. Placez le café moulu sur le filtre en étain.
2. Faire bouillir l'eau.
3. Lorsque l'eau est chaude, commencez à la préparer à recevoir l'infusion et à faciliter la filtration.
4. Porter l'eau à ébullition.
5. Versez de l'eau bouillante sur le café. Répétez 3 fois de plus.

Avertissement: En aucun cas, vous ne devez mettre du café sur un feu ouvert. Assurez-vous que l'appareil à café est nettoyé à l'eau froide pour dissuader le mauvais goût.

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 10,2021

Ingredients

• A tin filter (tinplate filter are the best)
• 10 gram per cup of ground coffee
• 2 cups of water

Directions

1. Place ground coffee on tin filter.
2. Boil water.
3. When water is warm start to prepare it to receive infusion and facilitate filtering.
4. Bring water to a boil.
5. Pour boiling water over coffee. Repeat 3 more times.

Disclaimer: Under no circumstances, should you put coffee on an open fire. Make sure coffee appliance is cleaned with cold water to deter bad taste.

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 10,2021

Pour Faire Du Bon Café

Ingrédients

• Un filtre d’étain (filtre de plaque d’étain sont les meilleurs) 
• 10 grammes par tasse de café moulu 
• 2 tasses d’eau

Instructions

1. Placez le café moulu sur le filtre en étain.
2. Faire bouillir l'eau.
3. Lorsque l'eau est chaude, commencez à la préparer à recevoir l'infusion et à faciliter la filtration.
4. Porter l'eau à ébullition.
5. Versez de l'eau bouillante sur le café. Répétez 3 fois de plus.

Avertissement: En aucun cas, vous ne devez mettre du café sur un feu ouvert. Assurez-vous que l'appareil à café est nettoyé à l'eau froide pour dissuader le mauvais goût.

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 10,2021

Ingredients

• A tin filter (tinplate filter are the best)
• 10 gram per cup of ground coffee
• 2 cups of water

Directions

1. Place ground coffee on tin filter.
2. Boil water.
3. When water is warm start to prepare it to receive infusion and facilitate filtering.
4. Bring water to a boil.
5. Pour boiling water over coffee. Repeat 3 more times.

Disclaimer: Under no circumstances, should you put coffee on an open fire. Make sure coffee appliance is cleaned with cold water to deter bad taste.

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 10,2021

Gumbo Zherbes

Ingrédients

• 1 tasse de feuilles de moutarde
• 1 tasse de betteraves
• 1 tasse de radis
• 1 tasse d'épinards
• 1 tasse de patience
• 1 tasse de salade de laitue
• 3 morceaux de jambon, volaille coupée ou poitrine de veau
• 1 cuillère à soupe de farine
• 3 cuillères à soupe d'eau
• riz sec (facultatif)

Instructions

1. Ajouter les feuilles de moutarde, les betteraves, les radis, les épinards, la patience et la salade dans une casserole.
2. porter à ébullition, égoutter et hacher le tout.
3. Dans une autre casserole, faites revenir le jambon, la volaille coupée ou la poitrine de veau.
4. Ajouter la farine et cuire jusqu'à coloration.
5. Ajouter la moutarde verte hachée, les betteraves, les radis, les épinards, la patience et la salade au mélange.
6. Ajouter de l'eau et laisser mijoter 10 minutes.
7.  Servir avec du riz sec. (facultatif)

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 10,2021

Ingredients

• 1 cup of mustard greens
• 1 cup of beets
• 1 cup of radishes
• 1 cup of spinach
• 1 cup of patience
• 1 cup of salad lettuce
• 3 pieces of ham, cut poultry, or veal breast
• 1 tbsp of flour
• 3 tbsp of water
• dry rice (optional)

Directions

1. Add the mustard greens, beets, radishes, spinach, patience, and salad lettuce to a pot.
2. bring to a boil, then drain and chop everything.
3. In a separate pot, fry the ham, cut poultry, or veal breast.
4. Add flour and cook until brown.
5. Add the chopped mustard green, beets, radishes, spinach, patience, and salad lettuce to the mixture.
6. Add water and simmer for 10 minutes.
7. Serve with dry rice. (optional)

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 10,2021

Gumbo Zherbes

Ingrédients

• 1 tasse de feuilles de moutarde
• 1 tasse de betteraves
• 1 tasse de radis
• 1 tasse d'épinards
• 1 tasse de patience
• 1 tasse de salade de laitue
• 3 morceaux de jambon, volaille coupée ou poitrine de veau
• 1 cuillère à soupe de farine
• 3 cuillères à soupe d'eau
• riz sec (facultatif)

Instructions

1. Ajouter les feuilles de moutarde, les betteraves, les radis, les épinards, la patience et la salade dans une casserole.
2. porter à ébullition, égoutter et hacher le tout.
3. Dans une autre casserole, faites revenir le jambon, la volaille coupée ou la poitrine de veau.
4. Ajouter la farine et cuire jusqu'à coloration.
5. Ajouter la moutarde verte hachée, les betteraves, les radis, les épinards, la patience et la salade au mélange.
6. Ajouter de l'eau et laisser mijoter 10 minutes.
7.  Servir avec du riz sec. (facultatif)

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 10,2021

Ingredients

• 1 cup of mustard greens
• 1 cup of beets
• 1 cup of radishes
• 1 cup of spinach
• 1 cup of patience
• 1 cup of salad lettuce
• 3 pieces of ham, cut poultry, or veal breast
• 1 tbsp of flour
• 3 tbsp of water
• dry rice (optional)

Directions

1. Add the mustard greens, beets, radishes, spinach, patience, and salad lettuce to a pot.
2. bring to a boil, then drain and chop everything.
3. In a separate pot, fry the ham, cut poultry, or veal breast.
4. Add flour and cook until brown.
5. Add the chopped mustard green, beets, radishes, spinach, patience, and salad lettuce to the mixture.
6. Add water and simmer for 10 minutes.
7. Serve with dry rice. (optional)

Source — Creole Cookery Book
Prepared by Kiara Green
Louisiana Anthology
January 10,2021

German Waffle

Ingredients

• Milk
• Butter
• 8 Eggs
• Flour
• Yeast

Directions

1. Heat up a quart of milk.
2. Add the milk to a mixing bowl.
3. Add a stick of butter.
4. Crack 8 eggs and beat them until they are very thick and smooth.
5. Add eggs to the bowl after beating them.
6. Mix in a ½ pound of sifted flour and mix on bowl.
7. Use a non stick grease on the waffle iron.
8. Pour waffle batter into the iron.
9. When waffle is golden remove waffle from iron.

Source — Creole Cookery Book
Prepared by Justin Willis
Louisiana Anthology
January 9th, 2021

German Waffle

Ingredients

• Milk
• Butter
• 8 Eggs
• Flour
• Yeast

Directions

1. Heat up a quart of milk.
2. Add the milk to a mixing bowl.
3. Add a stick of butter.
4. Crack 8 eggs and beat them until they are very thick and smooth.
5. Add eggs to the bowl after beating them.
6. Mix in a ½ pound of sifted flour and mix on bowl.
7. Use a non stick grease on the waffle iron.
8. Pour waffle batter into the iron.
9. When waffle is golden remove waffle from iron.

Source — Creole Cookery Book
Prepared by Justin Willis
Louisiana Anthology
January 9th, 2021

Corn Cake

Ingredients

• 1 quart of sour milk
• Sifted cornmeal
• Teaspoon of salt
• Teaspoon of soda
• Cup of milk
• Teaspoon of molasses
• Large spoon of butter

Directions

1. Thicken sour milk and cornmeal in a mixing bowl.
2. Add teaspoon of salt to the bowl.
3. Add a teaspoon of soda dissolved in a cup of milk.
4. Add a teacup of molasses.
5. Add a large spoon of butter.
6. Mix all ingredients together in the bowl.
7. Grease an iron pan.
8. Pour the mix into the pan.
9. Set the oven to 350 and place pan in the oven.
10. Let it bake for 30 minuets or until it is crisp.

Source — Creole Cookery Book
Prepared by Justin Willis
Louisiana Anthology
January 9th, 2021

Corn Cake

Ingredients

• 1 quart of sour milk
• Sifted cornmeal
• Teaspoon of salt
• Teaspoon of soda
• Cup of milk
• Teaspoon of molasses
• Large spoon of butter

Directions

1. Thicken sour milk and cornmeal in a mixing bowl.
2. Add teaspoon of salt to the bowl.
3. Add a teaspoon of soda dissolved in a cup of milk.
4. Add a teacup of molasses.
5. Add a large spoon of butter.
6. Mix all ingredients together in the bowl.
7. Grease an iron pan.
8. Pour the mix into the pan.
9. Set the oven to 350 and place pan in the oven.
10. Let it bake for 30 minuets or until it is crisp.

Source — Creole Cookery Book
Prepared by Justin Willis
Louisiana Anthology
January 9th, 2021

Risen Muffin

Ingredients

• Half a pint of milk
• Half a pint of water
• 1 egg
• 1 yea cupful of yeast
• 2 large lumps of loaf sugar
• Flour

Directions

1. Add flour into mixing bowl.
2. Add milk and water to the bowl.
3. Add the egg and yeast.
4. Add the 2 lumps of loaf of sugar.
5. Mix all ingredients together.
6. Place in baking pan.
7. Pour the mix into the pan.
8. Set the oven to 350 and place pan in the oven.
9. Let it bake for 20 minuets or until the muffins have risen.

Source — Creole Cookery Book
Prepared by Justin Willis
Louisiana Anthology
January 8th, 2021

Risen Muffin

Ingredients

• Half a pint of milk
• Half a pint of water
• 1 egg
• 1 yea cupful of yeast
• 2 large lumps of loaf sugar
• Flour

Directions

1. Add flour into mixing bowl.
2. Add milk and water to the bowl.
3. Add the egg and yeast.
4. Add the 2 lumps of loaf of sugar.
5. Mix all ingredients together.
6. Place in baking pan.
7. Pour the mix into the pan.
8. Set the oven to 350 and place pan in the oven.
9. Let it bake for 20 minuets or until the muffins have risen.

Source — Creole Cookery Book
Prepared by Justin Willis
Louisiana Anthology
January 8th, 2021

Chicken spaghetti

Ingredients

• 1 chicken breast
• Black pepper
• Spaghetti noodles
• Tony’s seasoning
• Parsley flakes
• 3 mushrooms
• 1 bell pepper
• 1 can of cream of mushroom
• 5 pack of mini Velveeta cheese

Directions

1. Boil the noodles.
2. Dice the mushrooms.
3. Wash the bell pepper and dice it up.
4. Chop the chicken breast up.
5. Add the boiled noodles to an aluminum pan.
6. Add the mushrooms, black pepper, and bell pepper to the noodles inside the pan.
7. Grill the chicken on the stove top and add Tony’s season to the chicken.
8. Add the grilled chicken to the pan.
9. Set oven to 400 degrees and place the pan inside the oven.
10. Cook for 45 minutes or until ready.

Prepared by Justin Willis
Louisiana Anthology
January 8th, 2021

Chicken spaghetti

Ingredients

• 1 chicken breast
• Black pepper
• Spaghetti noodles
• Tony’s seasoning
• Parsley flakes
• 3 mushrooms
• 1 bell pepper
• 1 can of cream of mushroom
• 5 pack of mini Velveeta cheese

Directions

1. Boil the noodles.
2. Dice the mushrooms.
3. Wash the bell pepper and dice it up.
4. Chop the chicken breast up.
5. Add the boiled noodles to an aluminum pan.
6. Add the mushrooms, black pepper, and bell pepper to the noodles inside the pan.
7. Grill the chicken on the stove top and add Tony’s season to the chicken.
8. Add the grilled chicken to the pan.
9. Set oven to 400 degrees and place the pan inside the oven.
10. Cook for 45 minutes or until ready.

Prepared by Justin Willis
Louisiana Anthology
January 8th, 2021

Spiced Beef

 

Ingredients

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

Directions

1. In a large mixing bowl, place the round beef and rub sodium nitrate on both sides.
2. Rub in the brown salt, after which rub with salt.
3. Mix in the allspice, black pepper, cloves, and mace. 
4. Let it stand for 30 days, turning it every other day, and bathing it with the liquor that runs from it. 

Source — Creole Cookery Book
Prepared by Hannah Freeman
Louisiana Anthology
January 07, 2021

Spiced Beef

 

Ingredients

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

Directions

1. In a large mixing bowl, place the round beef and rub sodium nitrate on both sides.
2. Rub in the brown salt, after which rub with salt.
3. Mix in the allspice, black pepper, cloves, and mace. 
4. Let it stand for 30 days, turning it every other day, and bathing it with the liquor that runs from it. 

Source — Creole Cookery Book
Prepared by Hannah Freeman
Louisiana Anthology
January 07, 2021

Cervelles de Mouton Pandées

Ingrédients

• Un litre d'eau
• Un oignon entier
• Persil
• Feuille de laurier
• Sel
• Poivre
• Trois cerveaux de mouton frais
• Trois oeufs
• Un citron
• Chapelure

Directions

1. Faites bouillir un litre d'eau avec un oignon, du persil, du laurier, du sel et du poivre pendant quinze minutes.
2. Maintenant, ajoutez les trois cerveaux de mouton frais dans la casserole et faites bouillir pendant encore dix minutes.
3. Égouttez le pot sur un chiffon.
4. Laissez les cerveaux de mouton refroidir.
5. Battre trois blancs d'œufs ensemble jusqu'à ce qu'ils soient fermes.
6. Coupez la cervelle de mouton en petits morceaux carrés.
7. Crachez les morceaux de cervelle de mouton en brochettes d'argent.
8. Rouler les morceaux de cerveau en brochettes dans du blanc d'œuf puis de la chapelure.
9. Faites frire les morceaux de cerveau avec les brochettes.
10. Servir avec les brochettes et garnir de persil frit ou frais et de tranches de citron.
11. Préparez le plat rapidement et serveur pendant qu'il est encore très chaud.

Ingredients

• One liter water
• One whole onion
• Parsley
• Bay leaf
• Salt
• Pepper
• Three fresh mutton brain
• Three eggs
• One Lemon
• Bread crumbs

Directions

1. Boil one liter of water with an onion, parsley, bay leaf, salt, and pepper for fifteen minutes.
2. Now add the three fresh mutton brain into the pot and boil for another ten minutes.
3. Drain the pot over a cloth.
4. Let the mutton brains cool.
5. Beat three egg whites together until stiff.
6. Cut the mutton brain into small square pieces.
7. Spit the mutton brain pieces into silver skewers.
8. Roll the skewered brain pieces in egg white and then bread crumbs.
9. Fry the brain pieces with the skewers.
10. Serve with the skewers, as well as garnish with fried or fresh parsley and lemon slices.
11. Make the dish quickly and server while it is still very hot.

Source — Cooking in Old Créole Days
Prepared by Prasil Mainali
Louisiana Anthology
January 6, 2020

Veal Croquettes

Ingredients

• Veal
• Milk
• One teaspoon flour
• Butter
• Egg
• Bread crumbs
• Lard

Directions

1. Mince the veal real fine.
2. Mix 1/2 a cup of milk with one teaspoon of flour.
3. Add a stick of butter about the size of an egg and cook the mixture until it thickens.
4. Stir the mixture into the minced veal.
5. Crack an egg into a container and mix a little bit of milk.
6. Roll the minced veal into small balls and dip it in the egg mixutre then into the bread crumbs.
7. Fry the balls in very hot lard.

Source — Cooking in Old Créole Days
Prepared by Prasil Mainali
Louisiana Anthology
January 6, 2020

Veal Croquettes

Ingredients

• Veal
• Milk
• One teaspoon flour
• Butter
• Egg
• Bread crumbs
• Lard

Directions

1. Mince the veal real fine.
2. Mix 1/2 a cup of milk with one teaspoon of flour.
3. Add a stick of butter about the size of an egg and cook the mixture until it thickens.
4. Stir the mixture into the minced veal.
5. Crack an egg into a container and mix a little bit of milk.
6. Roll the minced veal into small balls and dip it in the egg mixutre then into the bread crumbs.
7. Fry the balls in very hot lard.

Source — Cooking in Old Créole Days
Prepared by Prasil Mainali
Louisiana Anthology
January 6, 2020

Cervelles de Mouton Pandées

Ingrédients

• Un litre d'eau
• Un oignon entier
• Persil
• Feuille de laurier
• Sel
• Poivre
• Trois cerveaux de mouton frais
• Trois oeufs
• Un citron
• Chapelure

Directions

1. Faites bouillir un litre d'eau avec un oignon, du persil, du laurier, du sel et du poivre pendant quinze minutes.
2. Maintenant, ajoutez les trois cerveaux de mouton frais dans la casserole et faites bouillir pendant encore dix minutes.
3. Égouttez le pot sur un chiffon.
4. Laissez les cerveaux de mouton refroidir.
5. Battre trois blancs d'œufs ensemble jusqu'à ce qu'ils soient fermes.
6. Coupez la cervelle de mouton en petits morceaux carrés.
7. Crachez les morceaux de cervelle de mouton en brochettes d'argent.
8. Rouler les morceaux de cerveau en brochettes dans du blanc d'œuf puis de la chapelure.
9. Faites frire les morceaux de cerveau avec les brochettes.
10. Servir avec les brochettes et garnir de persil frit ou frais et de tranches de citron.
11. Préparez le plat rapidement et serveur pendant qu'il est encore très chaud.

Ingredients

• One liter water
• One whole onion
• Parsley
• Bay leaf
• Salt
• Pepper
• Three fresh mutton brain
• Three eggs
• One Lemon
• Bread crumbs

Directions

1. Boil one liter of water with an onion, parsley, bay leaf, salt, and pepper for fifteen minutes.
2. Now add the three fresh mutton brain into the pot and boil for another ten minutes.
3. Drain the pot over a cloth.
4. Let the mutton brains cool.
5. Beat three egg whites together until stiff.
6. Cut the mutton brain into small square pieces.
7. Spit the mutton brain pieces into silver skewers.
8. Roll the skewered brain pieces in egg white and then bread crumbs.
9. Fry the brain pieces with the skewers.
10. Serve with the skewers, as well as garnish with fried or fresh parsley and lemon slices.
11. Make the dish quickly and server while it is still very hot.

Source — Cooking in Old Créole Days
Prepared by Prasil Mainali
Louisiana Anthology
January 6, 2020

Calas

Ingrédients

• Une tasse de riz
• Une cuillère à soupe de levure
• 1/2 tasse d'eau
• un oeuf
• Une pincée de sel
• Une cuillère à café de sucre
• Une cuillère à soupe de farine ordinaire, de préférence de la farine de riz
• beaucoup de saindoux

Directions

1. Faites bouillir une tasse de riz et laissez refroidir une fois cuit.
2. Ajouter une grande cuillerée de levure et une demi-tasse d'eau au riz et battre le mélange ensemble. Laisser reposer le mélange pendant douze heures.
3. Prenez le mélange et ajoutez un œuf, une pincée de sel, une cuillère à café de sucre et une grande cuillerée de farine ordinaire (si possible, utilisez de la farine de riz).
4. Battez le mélange ensemble.
5. Faites chauffer beaucoup de saindoux (assez bon pour faire frire).
6. Prenez le mélange et faites-en de petites boules et déposez-le dans le saindoux très chaud.

Ingredients

• One cup of rice
• One tablespoon of yeast
• 1/2 a cup of water
• One egg
• A pinch of salt
• One teaspoon of sugar
• One tablespoon of plain flour, preferably rice flour
• A lot of lard

Directions

1. Boil a cup of rice and let it cool once done.
2. Add a large spoonful of yeast and half a cup of water to the rice and beat the mixture together. Let the mixture sit for twelve hours.
3. Take the mixture and add an egg, a pinch of salt, a teaspoon of sugar, and a large spoonful of plain flour (if possible use rice flour).
4. Beat the mixture together.
5. Heat up a lot of lard(good enough to deep fry).
6. Take the mixture and make into small balls and drop it into the very hot lard.

Source — Cooking in Old Creole Days
Prepared by Prasil Mainali
Louisiana Anthology
January 5, 2021

Calas

Ingrédients

• Une tasse de riz
• Une cuillère à soupe de levure
• 1/2 tasse d'eau
• un oeuf
• Une pincée de sel
• Une cuillère à café de sucre
• Une cuillère à soupe de farine ordinaire, de préférence de la farine de riz
• beaucoup de saindoux

Directions

1. Faites bouillir une tasse de riz et laissez refroidir une fois cuit.
2. Ajouter une grande cuillerée de levure et une demi-tasse d'eau au riz et battre le mélange ensemble. Laisser reposer le mélange pendant douze heures.
3. Prenez le mélange et ajoutez un œuf, une pincée de sel, une cuillère à café de sucre et une grande cuillerée de farine ordinaire (si possible, utilisez de la farine de riz).
4. Battez le mélange ensemble.
5. Faites chauffer beaucoup de saindoux (assez bon pour faire frire).
6. Prenez le mélange et faites-en de petites boules et déposez-le dans le saindoux très chaud.

Ingredients

• One cup of rice
• One tablespoon of yeast
• 1/2 a cup of water
• One egg
• A pinch of salt
• One teaspoon of sugar
• One tablespoon of plain flour, preferably rice flour
• A lot of lard

Directions

1. Boil a cup of rice and let it cool once done.
2. Add a large spoonful of yeast and half a cup of water to the rice and beat the mixture together. Let the mixture sit for twelve hours.
3. Take the mixture and add an egg, a pinch of salt, a teaspoon of sugar, and a large spoonful of plain flour (if possible use rice flour).
4. Beat the mixture together.
5. Heat up a lot of lard(good enough to deep fry).
6. Take the mixture and make into small balls and drop it into the very hot lard.

Source — Cooking in Old Creole Days
Prepared by Prasil Mainali
Louisiana Anthology
January 5, 2021

Taco Soup

Ingredients

• 
  2 pounds ground beef
• Tony Chachere's 
• 3 bags of frozen Pic-sweet Seasoned Corn and Beans blend
• 1 packet ranch dressing mix
  
• 3 cups of water

Directions

1. Season ground turkey with Tony Chachere's.
2. Brown and drain meat before adding it to a large pot.
3. Add 3 cup of water, 2 packets of taco seasoning, 3 bags of frozen Pic-sweet Seasoned Corn and Beans blend, and 2 packs of ranch dressing mix. 
4. Simmer for 20 minutes.

Source — Ashanti's Cookbook

Prepared by Ashanti Malone
Louisiana Anthology
January 6, 2021

Taco Soup

Ingredients

• 
  2 pounds ground beef
• Tony Chachere's 
• 3 bags of frozen Pic-sweet Seasoned Corn and Beans blend
• 1 packet ranch dressing mix
  
• 3 cups of water

Directions

1. Season ground turkey with Tony Chachere's.
2. Brown and drain meat before adding it to a large pot.
3. Add 3 cup of water, 2 packets of taco seasoning, 3 bags of frozen Pic-sweet Seasoned Corn and Beans blend, and 2 packs of ranch dressing mix. 
4. Simmer for 20 minutes.

Source — Ashanti's Cookbook

Prepared by Ashanti Malone
Louisiana Anthology
January 6, 2021

Patates Douces au Four

Ingrédients

• Six pommes de terre de taille moyenne
• L'eau
• Le sel
• Poivre
• Sucre
• Une cuillère à soupe de beurr
• Noix de muscade
• Deux oeufs
• 1/2 tasse de lait

Directions

1. Faire bouillir six pommes de terre pas trop grosses
2. Une fois les pommes de terre bouillies, épluchez-les et écrasez-les
3. Ajouter un peu d'eau, sel, poivre et sucre
4. Ajouter une cuillerée de beurre et mélanger jusqu'à ce qu'il ait une consistance pâteuse
5. Ajouter les deux œufs et une demi-tasse de lait avec la muscade
6. Mettez la pâte dans un plat allant au four et piquez avec une paille pour voir si elles sont cuites
7. Trancher les patates douces à la taille désirée
8. Faire chauffer du beurre dans une poêle
9. Faire chauffer du beurre dans une poêle
10. Attendez que les patates douces soient dorées
11. Cuire les patates douces pendant 45 minutes à 400 F

Ingredients

• Six medium sized potatoes
• Water
• Salt
• Pepper
• Sugar
• One tablespoon of butter
• Nutmeg
• Two eggs
• 1/2 a cup of milk

Directions

1. Boil six not too big potatoes
2. After the potatoes are boiled, peel and crush them
3. Add a little water, salt, pepper, and sugar
4. Add a spoonful of butter, and mix until it has paste like consistency
5. Add the two eggs and half a cup of milk along with the nutmeg
6. Put the paste in a baking dish, and prick with a straw to see if they are done
7. Slice Sweet Potatoes into desired size
8. Heat up some butter in a skillet
9. Put the sweet potatoes slices in the skillet and sugar
10. Wait until the sweet potatoes are brown
11. Bake the sweet potatoes for 45 minutes at 400 F

Source — Cooking in Old Créole Days
Prepared by Prasil Mainali
Louisiana Anthology
January 6, 2020

Patates Douces au Four

Ingrédients

• Six pommes de terre de taille moyenne
• L'eau
• Le sel
• Poivre
• Sucre
• Une cuillère à soupe de beurr
• Noix de muscade
• Deux oeufs
• 1/2 tasse de lait

Directions

1. Faire bouillir six pommes de terre pas trop grosses
2. Une fois les pommes de terre bouillies, épluchez-les et écrasez-les
3. Ajouter un peu d'eau, sel, poivre et sucre
4. Ajouter une cuillerée de beurre et mélanger jusqu'à ce qu'il ait une consistance pâteuse
5. Ajouter les deux œufs et une demi-tasse de lait avec la muscade
6. Mettez la pâte dans un plat allant au four et piquez avec une paille pour voir si elles sont cuites
7. Trancher les patates douces à la taille désirée
8. Faire chauffer du beurre dans une poêle
9. Faire chauffer du beurre dans une poêle
10. Attendez que les patates douces soient dorées
11. Cuire les patates douces pendant 45 minutes à 400 F

Ingredients

• Six medium sized potatoes
• Water
• Salt
• Pepper
• Sugar
• One tablespoon of butter
• Nutmeg
• Two eggs
• 1/2 a cup of milk

Directions

1. Boil six not too big potatoes
2. After the potatoes are boiled, peel and crush them
3. Add a little water, salt, pepper, and sugar
4. Add a spoonful of butter, and mix until it has paste like consistency
5. Add the two eggs and half a cup of milk along with the nutmeg
6. Put the paste in a baking dish, and prick with a straw to see if they are done
7. Slice Sweet Potatoes into desired size
8. Heat up some butter in a skillet
9. Put the sweet potatoes slices in the skillet and sugar
10. Wait until the sweet potatoes are brown
11. Bake the sweet potatoes for 45 minutes at 400 F

Source — Cooking in Old Créole Days
Prepared by Prasil Mainali
Louisiana Anthology
January 6, 2020

Louisiana Anthology Cookbook: Stewed Carrots

Louisiana Anthology Cookbook: Stewed Carrots: Ingredients 2 pounds of carrots 4 cups of milk Pinch of Salt Pinch of pepper Chopped Parsley Fresh butter rolled in flour Di...

Louisiana Anthology Cookbook: Stewed Carrots

Louisiana Anthology Cookbook: Stewed Carrots: Ingredients 2 pounds of carrots 4 cups of milk Pinch of Salt Pinch of pepper Chopped Parsley Fresh butter rolled in flour Di...

Louisiana Anthology Cookbook: Bread Pudding

Louisiana Anthology Cookbook: Bread Pudding: Ingredients 2 cups milk 2 tablespoons unsalted butter 1 teaspoon vanilla extract 1/3 cup sugar Pinch of salt 1/2 loaf of sweet egg ...

Louisiana Anthology Cookbook: Bread Pudding

Louisiana Anthology Cookbook: Bread Pudding: Ingredients 2 cups milk 2 tablespoons unsalted butter 1 teaspoon vanilla extract 1/3 cup sugar Pinch of salt 1/2 loaf of sweet egg ...

Louisiana Anthology Cookbook: Cottage Cake

Louisiana Anthology Cookbook: Cottage Cake: Ingredients 3 eggs 1 teacup of brown sugar 2 teacups of molasses 1 teacup of beaten ginger 2 teacups of butter 1 teacup of cream or...

Louisiana Anthology Cookbook: Cottage Cake

Louisiana Anthology Cookbook: Cottage Cake: Ingredients 3 eggs 1 teacup of brown sugar 2 teacups of molasses 1 teacup of beaten ginger 2 teacups of butter 1 teacup of cream or...

Lemon Cream

Ingredients

• Five large lemons
• Splash of juice for the lemons
• Twenty spoonfuls of water
  
• Six egg whites
• Ten ounces of loaf sugar

Directions

1. Take five large lemons; pare them as thin as possible, and steep the pairings with the juice of the lemons in 20 spoonfuls of spring water.
2. Then strain into a silver saucepan through a jelly bag.
3. Add the egg whites and beat well.
4. Add in the 10 ounces of loaf suger.
5. Set the saucepan over a very slow fire, stirring all the time one way.
6. When scalding hot, pour it into glasses.

Source — Creole Cookery Book
Prepared by Lily Huggs
Louisiana Anthology
January 5, 2021

Banana Nut Bread

Ingredients

• 1/2 cup butter
• 1 1/4 cups sugar
• 1 teaspoon vanilla
• 2 eggs (beaten)
  
  
  
• 3 ripe bananas, smashed (about 1 cup)
• 1/4 cup milk
• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2-1 cup chopped pecans (optional) or 1/2-1 cup walnuts (optional)

Directions

1. Cream butter and sugar.
2. Add vanilla and eggs.
3. Combine dry ingredients, add alternately with bananas and milk.
4. Add nuts if desired.
5. Grease and flour one bread pan (2-3 smaller pans) or pour into muffin cups.
6. For loaf, bake at 350 for 45-60 minutes.
7. For muffins, bake at 350 for 20-25 minutes.

Source — Food
Prepared by Lily Huggs
Louisiana Anthology
January 5, 2021

Banana Nut Bread

Ingredients

• 1/2 cup butter
• 1 1/4 cups sugar
• 1 teaspoon vanilla
• 2 eggs (beaten)
  
  
  
• 3 ripe bananas, smashed (about 1 cup)
• 1/4 cup milk
• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2-1 cup chopped pecans (optional) or 1/2-1 cup walnuts (optional)

Directions

1. Cream butter and sugar.
2. Add vanilla and eggs.
3. Combine dry ingredients, add alternately with bananas and milk.
4. Add nuts if desired.
5. Grease and flour one bread pan (2-3 smaller pans) or pour into muffin cups.
6. For loaf, bake at 350 for 45-60 minutes.
7. For muffins, bake at 350 for 20-25 minutes.

Source — Food
Prepared by Lily Huggs
Louisiana Anthology
January 5, 2021

Lemon Cream

Ingredients

• Five large lemons
• Splash of juice for the lemons
• Twenty spoonfuls of water
  
• Six egg whites
• Ten ounces of loaf sugar

Directions

1. Take five large lemons; pare them as thin as possible, and steep the pairings with the juice of the lemons in 20 spoonfuls of spring water.
2. Then strain into a silver saucepan through a jelly bag.
3. Add the egg whites and beat well.
4. Add in the 10 ounces of loaf suger.
5. Set the saucepan over a very slow fire, stirring all the time one way.
6. When scalding hot, pour it into glasses.

Source — Creole Cookery Book
Prepared by Lily Huggs
Louisiana Anthology
January 5, 2021

Soft Ginger Bread

Ingredients

• Five cups flour
• 
  Two cups molasses
• One cup of sugar
  
• One cup of butter
• Eight eggs
• One teacup of allspice
• One teacup of ginger

Directions

1. Combine the ingredients.
2. Bake in a pan or small.

Source — Creole Cookery Book
Prepared by Lily Huggs
Louisiana Anthology
January 5, 2021

Soft Ginger Bread

Ingredients

• Five cups flour
• 
  Two cups molasses
• One cup of sugar
  
• One cup of butter
• Eight eggs
• One teacup of allspice
• One teacup of ginger

Directions

1. Combine the ingredients.
2. Bake in a pan or small.

Source — Creole Cookery Book
Prepared by Lily Huggs
Louisiana Anthology
January 5, 2021

To Boil Artichokes

Ingredients

• Two artichokes
• Pot of water
• Pot of milk
• Salt to taste

Directions

1. Wash and scrape the artichokes.
2. Parboil them in the water.
3. Then boil in the milk, salt to the taste.
4. 15 minutes will boil them sufficiently long in the water.
5. Add in the milk until they are so soft that a straw may be passed through them.

Source — Creole Cookery Book
Prepared by Lily Huggs
Louisiana Anthology
January 5, 2021

To Boil Artichokes

Ingredients

• Two artichokes
• Pot of water
• Pot of milk
• Salt to taste

Directions

1. Wash and scrape the artichokes.
2. Parboil them in the water.
3. Then boil in the milk, salt to the taste.
4. 15 minutes will boil them sufficiently long in the water.
5. Add in the milk until they are so soft that a straw may be passed through them.

Source — Creole Cookery Book
Prepared by Lily Huggs
Louisiana Anthology
January 5, 2021

Okra and Tomato Soup

Ingredients

• 1/4 cup butter
• 1 tbsp of olive oil 
• 1 chopped onion
• 1 minced garlic clove
• 2 tbsp parsley
• 1 tbsp of thyme
• 1 tsp salt
• 1/2 tsp black pepper 
• 4 cups vegetable broth
• 3 cups water
• 2 14 oz cans of diced tomatoes
• 2 cups okra cut into small pieces
• 1 can of sweet corn (optional)

Directions

1. Melt butter and olive oil in pan.
2. Sauté chopped onions, garlic clove in melted butter and oil for one minute.
3. Add parsley, thyme, salt, and pepper. Let marinate for one minute.
4. Add vegetable broth, water, sweet corn and tomatoes.
5. Bring to a boil and then simmer for 30 minutes. Stir frequently.
6. Add okra and let simmer for 20 additional minutes.

Prepared by Kiara Green
Louisiana Anthology
January 5, 2021

Okra and Tomato Soup

Ingredients

• 1/4 cup butter
• 1 tbsp of olive oil 
• 1 chopped onion
• 1 minced garlic clove
• 2 tbsp parsley
• 1 tbsp of thyme
• 1 tsp salt
• 1/2 tsp black pepper 
• 4 cups vegetable broth
• 3 cups water
• 2 14 oz cans of diced tomatoes
• 2 cups okra cut into small pieces
• 1 can of sweet corn (optional)

Directions

1. Melt butter and olive oil in pan.
2. Sauté chopped onions, garlic clove in melted butter and oil for one minute.
3. Add parsley, thyme, salt, and pepper. Let marinate for one minute.
4. Add vegetable broth, water, sweet corn and tomatoes.
5. Bring to a boil and then simmer for 30 minutes. Stir frequently.
6. Add okra and let simmer for 20 additional minutes.

Prepared by Kiara Green
Louisiana Anthology
January 5, 2021