Brown Bread

Ingredients

• Indian Meal
  
• Rye Flour
• Yeast
• Salt

Directions

1. Gather the same amount of Indian Mean and Rye Flour.
2. Scald the Indian Meal.
3. After it cools to a lukewarm temperature, mix in Rye Flour.
4. Add Yeast and Salt.
5. Start kneading as you do to other breads.
6. Bake for 2 to 3 hours.

Source — Creole Cookery Book
Prepared by Sarah Flatt
Louisiana Anthology
July 10, 2021

Brown Bread

Ingredients

• Indian Meal
  
• Rye Flour
• Yeast
• Salt

Directions

1. Gather the same amount of Indian Mean and Rye Flour.
2. Scald the Indian Meal.
3. After it cools to a lukewarm temperature, mix in Rye Flour.
4. Add Yeast and Salt.
5. Start kneading as you do to other breads.
6. Bake for 2 to 3 hours.

Source — Creole Cookery Book
Prepared by Sarah Flatt
Louisiana Anthology
July 10, 2021

Oyster Soup for Six Persons

Ingredients

• 2 quarts of Oysters
• Handful of Chopped Ham
• Mace
  
• 1 Large Onion
• Salt
• Pepper
• Quart of Liquor
• Tbs of Flour
• 1/4 lbs of Butter
• Water
• Pint of Milk 
• Cream

Directions

1. Strain and Drain two quarts of oysters.
2. Add chopped ham, a few blades of mace, one fourth of a large onion, salt and pepper to taste to water.
3. Boil for one hour then strain oysters.
4. While oysters are boiling, mix a tablespoon of flour with a quarter pound of butter until it becomes a paste, then set aside.
5. Put oysters into a quart of liquor for 8 to 10 minutes to plump up. (if you do not have a quart of liquor add water to make a quart).
6. Stir in paste and leave until ready to serve.
7. Put soup on again until it comes to a boil.
8. Add a pint of Milk and a pint of Cream.
9. Stir continually until it returns to a boil.
10. Dish and serve immediately.

Source — Creole Cookery Book
Prepared by Sarah Flatt
Louisiana Anthology
June 10, 2021

Oyster Soup for Six Persons

Ingredients

• 2 quarts of Oysters
• Handful of Chopped Ham
• Mace
  
• 1 Large Onion
• Salt
• Pepper
• Quart of Liquor
• Tbs of Flour
• 1/4 lbs of Butter
• Water
• Pint of Milk 
• Cream

Directions

1. Strain and Drain two quarts of oysters.
2. Add chopped ham, a few blades of mace, one fourth of a large onion, salt and pepper to taste to water.
3. Boil for one hour then strain oysters.
4. While oysters are boiling, mix a tablespoon of flour with a quarter pound of butter until it becomes a paste, then set aside.
5. Put oysters into a quart of liquor for 8 to 10 minutes to plump up. (if you do not have a quart of liquor add water to make a quart).
6. Stir in paste and leave until ready to serve.
7. Put soup on again until it comes to a boil.
8. Add a pint of Milk and a pint of Cream.
9. Stir continually until it returns to a boil.
10. Dish and serve immediately.

Source — Creole Cookery Book
Prepared by Sarah Flatt
Louisiana Anthology
June 10, 2021

Reverse Seared Hickory Smoked Ribeye

Ingredients

• 1.5 inch boneless ribeye steak
• Pinch of salt
• Pinch of pepper
• 1 tablespoon of butter

Directions

1. Season the steak with salt and pepper.
2. Put the steak on a 225 degree hickory pellet grill or hickory fire for 30 minutes.
3. Remove the steak from the heat and allow to rest for 15 minutes.
4. Place the steak on a 450 degree hickory pellet grill or hickory fire for 3 minutes on each side.
5. Remove from the heat and immediately place butter on top.
6. Rest for 10 minutes before cutting.

Prepared by Ty Mullens
June 10, 2021

Reverse Seared Hickory Smoked Ribeye

Ingredients

• 1.5 inch boneless ribeye steak
• Pinch of salt
• Pinch of pepper
• 1 tablespoon of butter

Directions

1. Season the steak with salt and pepper.
2. Put the steak on a 225 degree hickory pellet grill or hickory fire for 30 minutes.
3. Remove the steak from the heat and allow to rest for 15 minutes.
4. Place the steak on a 450 degree hickory pellet grill or hickory fire for 3 minutes on each side.
5. Remove from the heat and immediately place butter on top.
6. Rest for 10 minutes before cutting.

Prepared by Ty Mullens
June 10, 2021

Soul food Cabbage

Ingredients

• 1 large head of cabbage
• 1pound Andouille sauasge
• olive oil
• 1 bag frozen seasoning blend
• cajun seasoning
• salt
• sugar
• 1/2 cup white vinegar
• 1/2 cup chicken stock
• 1 onion soup packet
• hot sauce (optional)

Directions

1. Wash your cabbage and chop it into bite-size pieces. 
2. Chop your Andouille sausage into bite-size pieces. 
3. Drizzle some olive oil in a large pot on high heat and brown your Andouille until the casing is crispy. Once the outside is crispy dry the sausage on a paper towel. 
4. Take the leftover oil and saute the seasoning blend until translucent. Once translucent, add your cabbage on high heat. Leave cabbage alone for 4 minutes. 
5. Stir cabbage when the 4 minutes is up and add in the sausage. 
6. Season cabbage and sausage with cajun seasoning to taste, a dash of salt, and a dash of sugar. 
7. Add a 1/2 cup white vinegar, 1/2 cup chicken stock, and onion soup packet. Stir all ingredients together until combined well. 
8. Top with hot sauce for extra spice. 

Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

 

Soul food Cabbage

Ingredients

• 1 large head of cabbage
• 1pound Andouille sauasge
• olive oil
• 1 bag frozen seasoning blend
• cajun seasoning
• salt
• sugar
• 1/2 cup white vinegar
• 1/2 cup chicken stock
• 1 onion soup packet
• hot sauce (optional)

Directions

1. Wash your cabbage and chop it into bite-size pieces. 
2. Chop your Andouille sausage into bite-size pieces. 
3. Drizzle some olive oil in a large pot on high heat and brown your Andouille until the casing is crispy. Once the outside is crispy dry the sausage on a paper towel. 
4. Take the leftover oil and saute the seasoning blend until translucent. Once translucent, add your cabbage on high heat. Leave cabbage alone for 4 minutes. 
5. Stir cabbage when the 4 minutes is up and add in the sausage. 
6. Season cabbage and sausage with cajun seasoning to taste, a dash of salt, and a dash of sugar. 
7. Add a 1/2 cup white vinegar, 1/2 cup chicken stock, and onion soup packet. Stir all ingredients together until combined well. 
8. Top with hot sauce for extra spice. 

Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

 

Fried Apples as a Relish

Ingredients

• 2 apples
• lard or pork fat

Directions

1. Cut the apples into slices an eighth of an inch thick.
2. Fry the slices in hot lard or pork fat.
3. Serve with fried pork.

Source — La Cuisine Creole
Prepared by Ty Mullens
Louisiana Anthology
June 10, 2021

Fried Apples as a Relish

Ingredients

• 2 apples
• lard or pork fat

Directions

1. Cut the apples into slices an eighth of an inch thick.
2. Fry the slices in hot lard or pork fat.
3. Serve with fried pork.

Source — La Cuisine Creole
Prepared by Ty Mullens
Louisiana Anthology
June 10, 2021

Fillets or Sliced Fish, Fried

Ingredients

• Filleted or sliced fish
• pinch of salt
• pinch of pepper
• 2 tablespoons oil
• 1 teaspoon lemon juice
• 1 teaspoon chopped parsley
• 1 cup flour

Directions

1. combine salt, pepper, parsley, oil, lemon juice, and chopped parsley.
2. dip fish in combined seasonings.
3. shake excess seasonings off fish and dredge in flour.
4. Fry fish in boiling lard until browned.

Source — La Cuisine Creole
Prepared by Ty Mullens
Louisiana Anthology
June 10, 2021

Fillets or Sliced Fish, Fried

Ingredients

• Filleted or sliced fish
• pinch of salt
• pinch of pepper
• 2 tablespoons oil
• 1 teaspoon lemon juice
• 1 teaspoon chopped parsley
• 1 cup flour

Directions

1. combine salt, pepper, parsley, oil, lemon juice, and chopped parsley.
2. dip fish in combined seasonings.
3. shake excess seasonings off fish and dredge in flour.
4. Fry fish in boiling lard until browned.

Source — La Cuisine Creole
Prepared by Ty Mullens
Louisiana Anthology
June 10, 2021

Crab, Soft-shell, Fried

Ingredients

• Soft-shell crabs
• Finely crushed crackers
• Salted Lard

Directions

1. clean your crabs by, pulling the top of the shell back and removing the gills, remove the face from behind the eyes, and removing the tail flap on the bottom, and rinsing with cold water.
2. dry the crab thoroughly.
3. Dip the crabs into the crackers.
4. Fry the crabs in hot lard until browned.

Source — La Cuisine Creole
Prepared by Ty Mullens
Louisiana Anthology
June 10, 2021

Crab, Soft-shell, Fried

Ingredients

• Soft-shell crabs
• Finely crushed crackers
• Salted Lard

Directions

1. clean your crabs by, pulling the top of the shell back and removing the gills, remove the face from behind the eyes, and removing the tail flap on the bottom, and rinsing with cold water.
2. dry the crab thoroughly.
3. Dip the crabs into the crackers.
4. Fry the crabs in hot lard until browned.

Source — La Cuisine Creole
Prepared by Ty Mullens
Louisiana Anthology
June 10, 2021

Wafers

Ingredients

• 6 eggs
• 1 Ib. of sugar
• 3/4 Ib. of flour
• 1/2 Ib. of butter
• 2 wineglasses of wine
• A grated nutmeg

Directions

1. Mix sugar, flour, butter, wine, and a grated nutmeg to eggs.
2. Bake mixture
   in wafer irons.

Source — Creole Cookery Book
Prepared by Lindsay Fortenberry
Louisiana Anthology
June 10, 2021

Holiday Cake

Ingredients

• Three pounds of flour
• Six ounces of butter
• One ounce of the best powdered ginger
• Half ounce of sweet pepper
• Two pounds of treacle
• One fourth pound of sugar
• Large teaspoonful of soda

Directions

1. Mix all ingredients into boiling water.
2. Boil until butter and treacle both melted.
3. Bake in slow over for 2 1/2 hours.

Source — Creole Cookery Book
Prepared by Lindsay Fortenberry
Louisiana Anthology
June 10, 2021

White Chicken Chili

Ingredients

• 
  1 medium onion 
• 26 oz can Cream of Chicken 
• 1 can of Chicken Broth
• 1 can of Rotel tomatoes 
• Garlic 
• 1 can Navy beans, rinsed
• 1 can Northern beans, rinsed
• 1 can Fiesta Style Corn 
• Cumin 
• Season All 
• 2 cups of diced chicken breasts 
• Tortilla Strips 
• Mexican Blend Cheese 

Directions

1.  In a large pot, sautee garlic, onions, chicken until chicken is cooked thoroughly; season chicken with a pinch of cumin and season all seasoning. 
2. Add cream of chicken, rotel tomatoes, chicken broth, northern beans, navy beans, and fiesta corn to chicken in the pot. 
3. Mix ingredients together and let chili cook thoroughly. 
4. To garnish, add tortilla strips, mexican blend cheese, and Enjoy!

Source — Jami's Homecooking Cookbook
Prepared by Jordan Eyler
Louisiana Anthology
June 9, 2021

Gold Cake

Ingredients

• Half cup of butter
  
• Two cups of sugar
• Six eggs
• Half cup of milk 
• Half teaspoonful of soda
• One teaspoonful of cream of tartar
• Bag of flour
• One teaspoonful of cinnamon (optional)
• Half nutmeg (optional)
• Currants and raisins (optional)

Directions

1. Stir to a cream with butter and sugar.
2. Add yolks of six eggs into
   mixture and beat very stiff.
3. Add milk and soda into the mixture. 
4. Mix cream of tartar with flour until thick as cup cake. 
5. Flavor cake with cinnamon, nutmeg, or currants and raisins. 

Source — Creole Cookery Book
Prepared by Lindsay Fortenberry
Louisiana Anthology
June 10, 2021

Slow Cooker Pot Roast with Potatoes and Carrots

Ingredients

• 1 1/2 Tbsp olive oil
• 1 (3 lb) chuck roast
• Salt and freshly ground black pepper
• 1 medium yellow onion, peeled, halved and cut into thick slices
• 5 garlic cloves, minced (1 1/2 Tbsp)
• 1 1/4 cups cup beef broth
• 2 tsp Worcestershire sauce
• 1 Tbsp minced fresh thyme
• 1 Tbsp minced fresh rosemary
• 2.5 lbs small yukon gold potatoes, left whole
• 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces
• 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth, optional, for thickening gravy
• 2 Tbsp chopped fresh parsley

Directions

1. Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab roast dry with paper towels, season all over with salt and pepper.
2. Sear roast in pot until browned on both sides, about 4 - 5 minutes per side. Transfer roast to slow cooker.
3. Add remaining 1/2 Tbsp olive oil to pot. Add onion and saute 2 minutes, add garlic and saute 30 seconds longer. Pour onion mixture over roast in slow cooker.
4. Return pot to heat, pour in beef broth, Worcestershire, thyme and rosemary and cook about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot. Remove from heat.
5. Layer potatoes and carrots over onion layer in slow cooker, pour beef broth evenly over top then season with salt and pepper.
6. Cover slow cooker and cook on low heat until roast and vegetables are tender, about 8 - 9 hours.
7. Remove roast and vegetables, shred roast (discard fat) and cut potatoes if desired.
8. Plate roast and vegetables, pour gravy over the top and sprinkle with parsley.

Source — Cooking Classy
Prepared by Bali Hebert
Louisiana Anthology
July 16, 2019

Slow Cooker Pot Roast with Potatoes and Carrots

Ingredients

• 1 1/2 Tbsp olive oil
• 1 (3 lb) chuck roast
• Salt and freshly ground black pepper
• 1 medium yellow onion, peeled, halved and cut into thick slices
• 5 garlic cloves, minced (1 1/2 Tbsp)
• 1 1/4 cups cup beef broth
• 2 tsp Worcestershire sauce
• 1 Tbsp minced fresh thyme
• 1 Tbsp minced fresh rosemary
• 2.5 lbs small yukon gold potatoes, left whole
• 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces
• 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth, optional, for thickening gravy
• 2 Tbsp chopped fresh parsley

Directions

1. Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab roast dry with paper towels, season all over with salt and pepper.
2. Sear roast in pot until browned on both sides, about 4 - 5 minutes per side. Transfer roast to slow cooker.
3. Add remaining 1/2 Tbsp olive oil to pot. Add onion and saute 2 minutes, add garlic and saute 30 seconds longer. Pour onion mixture over roast in slow cooker.
4. Return pot to heat, pour in beef broth, Worcestershire, thyme and rosemary and cook about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot. Remove from heat.
5. Layer potatoes and carrots over onion layer in slow cooker, pour beef broth evenly over top then season with salt and pepper.
6. Cover slow cooker and cook on low heat until roast and vegetables are tender, about 8 - 9 hours.
7. Remove roast and vegetables, shred roast (discard fat) and cut potatoes if desired.
8. Plate roast and vegetables, pour gravy over the top and sprinkle with parsley.

Source — Cooking Classy
Prepared by Bali Hebert
Louisiana Anthology
July 16, 2019

To Batter Oysters

Ingredients

• 8 eggs
• 2 teaspoons butter
• Wheat flour
• Pepper
• Salt
• Lard

Directions

1. Make the batter by whisking together the eggs, butter, and flour. 
2. Add salt and pepper to taste. 
3. Drain the oysters from their juices and stir them in the batter. 
4. Drop some of the oyster mixtures from a ladle into boiling lard.
5. Let the oysters cook until golden brown.

Source — Creole Cookery Book
Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

To Batter Oysters

Ingredients

• 8 eggs
• 2 teaspoons butter
• Wheat flour
• Pepper
• Salt
• Lard

Directions

1. Make the batter by whisking together the eggs, butter, and flour. 
2. Add salt and pepper to taste. 
3. Drain the oysters from their juices and stir them in the batter. 
4. Drop some of the oyster mixtures from a ladle into boiling lard.
5. Let the oysters cook until golden brown.

Source — Creole Cookery Book
Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

To Boil a Westphalia Ham

Ingredients

• Westphalia ham or Smithfield ham 
• Water
• Brown Sugar
• Sherry wine

Directions

1. Let the ham soak overnight in a tub of water.
2. Boil it in the same water for 3 hours and let it cool in the same water. 
3. Skin the ham and mix brown sugar and sherry wine in a bowl until sugar is moist. Once sugar and wine are combined put a heavy layer of that mixture on the ham. 
4. Put the ham in the oven and let the sugar brown. 

Source — Cooking in Old Creole Days.
Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

To Boil a Westphalia Ham

Ingredients

• Westphalia ham or Smithfield ham 
• Water
• Brown Sugar
• Sherry wine

Directions

1. Let the ham soak overnight in a tub of water.
2. Boil it in the same water for 3 hours and let it cool in the same water. 
3. Skin the ham and mix brown sugar and sherry wine in a bowl until sugar is moist. Once sugar and wine are combined put a heavy layer of that mixture on the ham. 
4. Put the ham in the oven and let the sugar brown. 

Source — Cooking in Old Creole Days.
Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

"Monica's" Way to Cook Fish

Ingredients

• Tautog or any stockfish
• Butter
• White wine
• Pepper
• Salt

Directions

1. Put the fish into a frying pan with some butter.
2. Let the fish fry until almost cooked, then add wine, pepper, and salt. Let all ingredients stew together. Do not add water!
3. Add more wine, pepper, and salt until gravy is made. 

Source —Cooking in Old Creole Days.

Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

"Monica's" Way to Cook Fish

Ingredients

• Tautog or any stockfish
• Butter
• White wine
• Pepper
• Salt

Directions

1. Put the fish into a frying pan with some butter.
2. Let the fish fry until almost cooked, then add wine, pepper, and salt. Let all ingredients stew together. Do not add water!
3. Add more wine, pepper, and salt until gravy is made. 

Source —Cooking in Old Creole Days.

Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

Tomato Sauce, Plain

Ingredients

• 12 tomatoes
• 3 crackers
• Salt
• Pepper

Directions

1. Peel and slice twelve tomatoes.
2. Pick out seeds.
3. Smash crackers and add to tomatoes.
4. Add salt and pepper to taste.
5. Stir twenty minutes.
6. Serve.

Source — La Cuisine Creole
Prepared by Bali Hebert
Louisiana Anthology
June, 10, 2021

Tomato Sauce, Plain

Ingredients

• 12 tomatoes
• 3 crackers
• Salt
• Pepper

Directions

1. Peel and slice twelve tomatoes.
2. Pick out seeds.
3. Smash crackers and add to tomatoes.
4. Add salt and pepper to taste.
5. Stir twenty minutes.
6. Serve.

Source — La Cuisine Creole
Prepared by Bali Hebert
Louisiana Anthology
June, 10, 2021

Herb Gumbo

Ingredients

• 1 lb. butter
• Pinch of flour
• 1/2 lb. raw ham
• Onion
• Red and Green Pepper
• Spinach
• Lettuce
• Green Cabbage
• Raddish
• Turnips

Directions

1. Boil herbs thoroughly together, chopped fine.
2. Put in a bowl a tablespoonful of butter.
3. When hot, put in 1 lb. of brisket of veal.
4. Smother slowly for 1⁄2 hour.
5. Add a pinch of flour.
6. Let veal fry brown.
7. Add onions to taste.
8. Add 1⁄2 lb. of raw ham cut in small pieces.
9. Put in herbs for a little while; then add boiling water, say about 11 cups.
10. Let stew together for about 3⁄4 hour.
11. Add red or green pepper.
12. Serve with rice in separate dish; herbs, spinach, lettuce and mustard tops predominate; green cabbage, raddish, and turnip tops in small quantities.

Source — Creole Cookery Book
Prepared by Bali Hebert
Louisiana Anthology
June, 10, 2021

Herb Gumbo

Ingredients

• 1 lb. butter
• Pinch of flour
• 1/2 lb. raw ham
• Onion
• Red and Green Pepper
• Spinach
• Lettuce
• Green Cabbage
• Raddish
• Turnips

Directions

1. Boil herbs thoroughly together, chopped fine.
2. Put in a bowl a tablespoonful of butter.
3. When hot, put in 1 lb. of brisket of veal.
4. Smother slowly for 1⁄2 hour.
5. Add a pinch of flour.
6. Let veal fry brown.
7. Add onions to taste.
8. Add 1⁄2 lb. of raw ham cut in small pieces.
9. Put in herbs for a little while; then add boiling water, say about 11 cups.
10. Let stew together for about 3⁄4 hour.
11. Add red or green pepper.
12. Serve with rice in separate dish; herbs, spinach, lettuce and mustard tops predominate; green cabbage, raddish, and turnip tops in small quantities.

Source — Creole Cookery Book
Prepared by Bali Hebert
Louisiana Anthology
June, 10, 2021

To Cure Bacon

Ingredients

• 100 lbs. of meat
• 1 bushel of salt
• 1 lb. of brown sugar
• 2 ounces of common red pepper, coarsely beaten
• Salt
• Black Pepper

Directions

1. Rub meat with something harder than hand; and in packing it away, must be completely covered with the former preparation, have mixed an additional quantity of salt and pepper (say a handful of each), to stuff around the hocks.
2. Let the hams remain in salt 4 weeks, the jowls and shoulders 3, and the middlings 2 weeks.
3. Wash meat and hang, hams and shoulders hung by the large end.
4. Begin to smoke next day, and make 1 good smoke every day, until the weather becomes mild, or about the last of March; afterwards it must be occasionally examined, and the most indifferent used first.

Source — Creole Cookery Book
Prepared by Bali Hebert
Louisiana Anthology
June, 10, 2021

To Cure Bacon

Ingredients

• 100 lbs. of meat
• 1 bushel of salt
• 1 lb. of brown sugar
• 2 ounces of common red pepper, coarsely beaten
• Salt
• Black Pepper

Directions

1. Rub meat with something harder than hand; and in packing it away, must be completely covered with the former preparation, have mixed an additional quantity of salt and pepper (say a handful of each), to stuff around the hocks.
2. Let the hams remain in salt 4 weeks, the jowls and shoulders 3, and the middlings 2 weeks.
3. Wash meat and hang, hams and shoulders hung by the large end.
4. Begin to smoke next day, and make 1 good smoke every day, until the weather becomes mild, or about the last of March; afterwards it must be occasionally examined, and the most indifferent used first.

Source — Creole Cookery Book
Prepared by Bali Hebert
Louisiana Anthology
June, 10, 2021

Rice Pudding

Ingredients

• 4 tablespoons of soft boiled rice
  
• 1/4 lb. of butter 
• 1 quart of milk 
• 8 eggs 
• Sugar 
• 2 cinnamon sticks 

Directions

1. Scald milk and add cinnamon sticks. 
2. Beat 8 eggs. 
3. Combine eggs, rice, and butter. 
4. Wile milk is still warm, add it to the rice mixture. 
5. Sweeten to taste with sugar and bake in a dish. 

Source — Creole Cookery Book
Prepared by Jordan Eyler
Louisiana Anthology
June 9, 2021

Rice Pudding

Ingredients

• 4 tablespoons of soft boiled rice
  
• 1/4 lb. of butter 
• 1 quart of milk 
• 8 eggs 
• Sugar 
• 2 cinnamon sticks 

Directions

1. Scald milk and add cinnamon sticks. 
2. Beat 8 eggs. 
3. Combine eggs, rice, and butter. 
4. Wile milk is still warm, add it to the rice mixture. 
5. Sweeten to taste with sugar and bake in a dish. 

Source — Creole Cookery Book
Prepared by Jordan Eyler
Louisiana Anthology
June 9, 2021

Tapioca Pudding

Ingredients

• 1 teacup of best lump tapioca 
  
• Milk 
• 1 pint of milk 
• 1 tablespoon of butter 
• pinch of salt 
• 1 wineglass of rose water (approx. 2/3 cup) 
• 2 tablespoons of sugar 
• Pinch of grated nutmeg 
• 4 eggs 

Directions

1. Wash and soak 1 teacup of best lump tapioca overnight in milk.
2. Boil 1 pint of milk and stir in the soaked tapioca pearls.
3. Add butter, salt, sugar, rosewater, and nutmeg.
4. Beat 4 eggs lightly and stir into the tapioca pearl mixture. 
5. Mix all together well and place in a baking dish for baking for 30 minutes. 

   

 Source — Creole Cookery Book
Prepared by Jordan Eyler
Louisiana Anthology
June 9, 2021

Tapioca Pudding

Ingredients

• 1 teacup of best lump tapioca 
  
• Milk 
• 1 pint of milk 
• 1 tablespoon of butter 
• pinch of salt 
• 1 wineglass of rose water (approx. 2/3 cup) 
• 2 tablespoons of sugar 
• Pinch of grated nutmeg 
• 4 eggs 

Directions

1. Wash and soak 1 teacup of best lump tapioca overnight in milk.
2. Boil 1 pint of milk and stir in the soaked tapioca pearls.
3. Add butter, salt, sugar, rosewater, and nutmeg.
4. Beat 4 eggs lightly and stir into the tapioca pearl mixture. 
5. Mix all together well and place in a baking dish for baking for 30 minutes. 

   

 Source — Creole Cookery Book
Prepared by Jordan Eyler
Louisiana Anthology
June 9, 2021

Louisiana Orange Flower Macaroons

Ingredients

• Ten orange flowers
• Two pounds of white sugar
• Seven eggs

Directions

1. Take a cup of freshly gathered petals of the orange flower, and cut them in half with scissors. 
2. Pour the cut petals into two pounds of dry, sifted white sugar. 
3. Beat the whites of seven eggs to a stiff froth. 
4. Add the orange flowers and sugar to the egg whites and mix. 
   
5. Drop this mixture on white paper in small cakes, and bake in a slow oven (do not let them brown).

Source — La Cuisine Creole
Prepared by Francisco Simoncini
Louisiana Anthology
July 9, 2021

Louisiana Orange Flower Macaroons

Ingredients

• Ten orange flowers
• Two pounds of white sugar
• Seven eggs

Directions

1. Take a cup of freshly gathered petals of the orange flower, and cut them in half with scissors. 
2. Pour the cut petals into two pounds of dry, sifted white sugar. 
3. Beat the whites of seven eggs to a stiff froth. 
4. Add the orange flowers and sugar to the egg whites and mix. 
   
5. Drop this mixture on white paper in small cakes, and bake in a slow oven (do not let them brown).

Source — La Cuisine Creole
Prepared by Francisco Simoncini
Louisiana Anthology
July 9, 2021

White Compote of Apples

Ingredients

• 6 large apples 
• 1 pint of water 
• Juice of 1/2 a lemon (approx. 2 tablespoons) 
• 1 cup of sugar 

Directions

1. Cut the apples in half and remove all the seeds. 
2. Simmer the apples in water, lemon juice, and sugar until tender.
3. Once apples are sufficiently tender, remove apples from syrup and place them in a dessert dish. 
4. Continue to boil the syrup until rich and clear, then pour syrup over the apples. 

Source — Creole Cookery Book
Prepared by Jordan Eyler 
Louisiana Anthology
June 9, 2021

White Compote of Apples

Ingredients

• 6 large apples 
• 1 pint of water 
• Juice of 1/2 a lemon (approx. 2 tablespoons) 
• 1 cup of sugar 

Directions

1. Cut the apples in half and remove all the seeds. 
2. Simmer the apples in water, lemon juice, and sugar until tender.
3. Once apples are sufficiently tender, remove apples from syrup and place them in a dessert dish. 
4. Continue to boil the syrup until rich and clear, then pour syrup over the apples. 

Source — Creole Cookery Book
Prepared by Jordan Eyler 
Louisiana Anthology
June 9, 2021

Asparagus on Toast

Ingredients

• Half a pound of fresh asparagus
• Six cups of salted water
• Two slices of bread
• Half a tablespoon of butter

Directions

1. Check that the stalks are crisp and tender. If they are not, do not use them. 
2. Cut off nearly all the horny white parts.
3. Tie the asparagus in neat bunches, and boil in salted water for half an hour. 
   
4. Take them out, and let them drain for a minute. 
5. 
   Lay on buttered toast; make sure all of the heads are facing the same way. 
6. Cover with warm melted butter. 

Source — La Cuisine Creole

Prepared by Francisco Simoncini
Louisiana Anthology
June 9, 2021

Asparagus on Toast

Ingredients

• Half a pound of fresh asparagus
• Six cups of salted water
• Two slices of bread
• Half a tablespoon of butter

Directions

1. Check that the stalks are crisp and tender. If they are not, do not use them. 
2. Cut off nearly all the horny white parts.
3. Tie the asparagus in neat bunches, and boil in salted water for half an hour. 
   
4. Take them out, and let them drain for a minute. 
5. 
   Lay on buttered toast; make sure all of the heads are facing the same way. 
6. Cover with warm melted butter. 

Source — La Cuisine Creole

Prepared by Francisco Simoncini
Louisiana Anthology
June 9, 2021

Roast Fowl

Ingredients

• 1 fowl
• Salt
• Black Pepper
• Bread sauce, egg sauce, or parsley and butter

Directions

1. Clean the fowl thoroughly
2. Roast for 20 minutes. Larger fowl may take up to 45 minutes.
3. Serve with bread sauce, or parsley and butter; egg sauce is sometimes sent to table with it.
4. If a small lump of butter, well covered with black pepper, is placed within the fowl previous to roasting, it will be found to improve the fowl, by removing the dryness which is met with in the back and side bones.

Source — Creole Cookery Book
Prepared by Bali Hebert
Louisiana Anthology
June, 9, 2021

Roast Fowl

Ingredients

• 1 fowl
• Salt
• Black Pepper
• Bread sauce, egg sauce, or parsley and butter

Directions

1. Clean the fowl thoroughly
2. Roast for 20 minutes. Larger fowl may take up to 45 minutes.
3. Serve with bread sauce, or parsley and butter; egg sauce is sometimes sent to table with it.
4. If a small lump of butter, well covered with black pepper, is placed within the fowl previous to roasting, it will be found to improve the fowl, by removing the dryness which is met with in the back and side bones.

Source — Creole Cookery Book
Prepared by Bali Hebert
Louisiana Anthology
June, 9, 2021

Paste

 

Ingredients

• 1 lb. flour
• Butter
• 6 lb. of beef suet
• Olive oil
• Salt
• Water

Directions

Prepare Beef Suet

1. Render the beef suet.
2. Strain the beef suet thought a hair sieve into a clean pan.
3. Add a bottle of olive oil.
4. Stir it well and put it into tightly covered jars stored in a cool place. Each jar should contain 3 lbs. of beef suet. No more than 2 jars should be prepared at a time for family use.

Paste

1. Dry and sift flour into a pan.
2. If necessary, wash the butter and work the water out.
3. Add 3/4 lb. of prepared suet, being careful to work it as little as possible.
4. Add salt to taste.
5. Moisten with cold water.
6. Transfer the paste to a flour paste board, which must be very clean.
7. Roll the paste away from you as quickly as possible.
8. Add 1/4 lb. of the suet in thin slices dusted with flour, between each rolling. The thinner it is rolled, the lighter the paste.
9. Place in pie plates or pudding.

Paste for Meat Pies

1. Sift 1 lb. of flour into a pan.
2. Make a hole in the middle of the flour.
3. Place 3/4 lb. of suet (not prepared - but with the skin stripped off) into the hole.
4. Pour a 1/2 pint of boiling water over it.
5. Sprinkle with flour.
6. Let stand for 1 hour to become cold.
7. Add a little salt.
8. Stir with a knife.
9. Turning it out on the board and dust well with flour.

Source — Creole Cookery Book
Prepared by Elizabeth McDowell
Louisiana Anthology
June 8, 2021

Paste

 

Ingredients

• 1 lb. flour
• Butter
• 6 lb. of beef suet
• Olive oil
• Salt
• Water

Directions

Prepare Beef Suet

1. Render the beef suet.
2. Strain the beef suet thought a hair sieve into a clean pan.
3. Add a bottle of olive oil.
4. Stir it well and put it into tightly covered jars stored in a cool place. Each jar should contain 3 lbs. of beef suet. No more than 2 jars should be prepared at a time for family use.

Paste

1. Dry and sift flour into a pan.
2. If necessary, wash the butter and work the water out.
3. Add 3/4 lb. of prepared suet, being careful to work it as little as possible.
4. Add salt to taste.
5. Moisten with cold water.
6. Transfer the paste to a flour paste board, which must be very clean.
7. Roll the paste away from you as quickly as possible.
8. Add 1/4 lb. of the suet in thin slices dusted with flour, between each rolling. The thinner it is rolled, the lighter the paste.
9. Place in pie plates or pudding.

Paste for Meat Pies

1. Sift 1 lb. of flour into a pan.
2. Make a hole in the middle of the flour.
3. Place 3/4 lb. of suet (not prepared - but with the skin stripped off) into the hole.
4. Pour a 1/2 pint of boiling water over it.
5. Sprinkle with flour.
6. Let stand for 1 hour to become cold.
7. Add a little salt.
8. Stir with a knife.
9. Turning it out on the board and dust well with flour.

Source — Creole Cookery Book
Prepared by Elizabeth McDowell
Louisiana Anthology
June 8, 2021

Buffalo Chicken

Ingredients

• Two pounds Chicken Drumsticks
• One tablespoon avocado oil
• One teaspoon paprika
• One teaspoon garlic powder
• One teaspoon onion powder
• half of a teaspoon of salt
• One 12-ounce bottle of Louisiana Original Wing Sauce

Directions

1. Preheat oven to 425 degrees. Spray baking sheet with non-stick spray.
2. Add all ingredients into a large Ziploc bag and seal.
3. Softly mash the chicken in the bag until thoroughly coated.
4. Place chicken on the baking sheet and cook for 45 minutes or until the inside is no longer pink.
5. Pour the bottle of sauce into a mixing bowl with drumsticks.
6. Cover the mixing bowl and shake until wings are coated.
7. Serve immediately.

Prepared by Camryn Petrus
Louisiana Anthology
June 6, 2021

Buffalo Chicken

Ingredients

• Two pounds Chicken Drumsticks
• One tablespoon avocado oil
• One teaspoon paprika
• One teaspoon garlic powder
• One teaspoon onion powder
• half of a teaspoon of salt
• One 12-ounce bottle of Louisiana Original Wing Sauce

Directions

1. Preheat oven to 425 degrees. Spray baking sheet with non-stick spray.
2. Add all ingredients into a large Ziploc bag and seal.
3. Softly mash the chicken in the bag until thoroughly coated.
4. Place chicken on the baking sheet and cook for 45 minutes or until the inside is no longer pink.
5. Pour the bottle of sauce into a mixing bowl with drumsticks.
6. Cover the mixing bowl and shake until wings are coated.
7. Serve immediately.

Prepared by Camryn Petrus
Louisiana Anthology
June 6, 2021

Parsnip Fritters

Ingredients

• Parsnips
• Four beaten eggs
• One pint of milk
• One tablespoon of flour
• Butter
• Lard

Directions

Batter

1.   Mix the eggs, milk, and flour in a bowl.

Parsnips

1. Boil lard in a frying pan.
2. Split and cut parsnips into pieces.
3. Put a large spoonful of butter and a spoonful of the batter over every piece of parsnip.
   
4. Place parsnips into the frying pan with lard.
5. Cook until parsnips are golden brown and crispy.
6. When done, drain lard and serve parsnips hot as breakfast or dinner.

Source — Creole Cookery Book
Prepared by Camryn Petrus
Louisiana Anthology
June 6, 2021

Parsnip Fritters

Ingredients

• Parsnips
• Four beaten eggs
• One pint of milk
• One tablespoon of flour
• Butter
• Lard

Directions

Batter

1.   Mix the eggs, milk, and flour in a bowl.

Parsnips

1. Boil lard in a frying pan.
2. Split and cut parsnips into pieces.
3. Put a large spoonful of butter and a spoonful of the batter over every piece of parsnip.
   
4. Place parsnips into the frying pan with lard.
5. Cook until parsnips are golden brown and crispy.
6. When done, drain lard and serve parsnips hot as breakfast or dinner.

Source — Creole Cookery Book
Prepared by Camryn Petrus
Louisiana Anthology
June 6, 2021