Brandade de Morue

Ingredients

• Cod
• Oil
• Garlic
• Parsley
• Vinegar
• Cream or Milk

Directions

1. Desalinate the cod for twenty-four hours at least. (desalinate - remove salt from)
2. Blanch it over the fire.
3. Remove the skin and bones.
4. Pound it well in a mortar.
5. Add some oil, garlic, parsley, a little boiling vinegar.
6. Mix your cod always turning on the same side and always adding oil and cream (or milk) as it becomes thick.
7. Turn well until it is white.
8. Serve in a dish or in a crust of vol au vent.

I understood that it is on a low heat that we always turn, it is like mayonnaise more or less. It can be kept and eaten cold for a day or two — it is very rich.

Source — Cooking in Old Créole Days

Prepared by Desmond Lamb
Louisiana Anthology
February 23, 2022

Blanquette de Veau

Ingredients

• Veal
• Water
• Salt
• Pepper
• An Onion
• A Carrot
• Parsley
• Bay Leaf
• Fresh Butter
• 2 Spoonful of Flour
• Egg yolk
• Juice of Lemon or Vinegar
• Spoonful of Cream
• Mushrooms if wanted

Directions

1. Cut pieces of veal into squares.
2. Brown them to a beautiful golden color.
3. Add cold water, just at the level of the meat.
4. Put in salt, pepper, an onion, a carrot, parsley, bay leaf.
5. Cook for two hours slowly.
6. In another pan, put a piece of very fresh butter and two spoonful of flour.
7. Turn and cook without taking color.
8. Moisten with the juice of the meat.
9. Let simmer.
10. Dilute in a cup an egg yolk with juice of lemon or a drizzle of vinegar and a spoonful of cream.
11. Add to the sauce.
12. Stir for a moment, but do not let it boil.
13. Pour over the meat that has been kept warm with a little juice.
14. You can add mushrooms if you want.

-Leonie Penin

Source — Cooking in Old Créole Days

Prepared by Desmond Lamb
Louisiana Anthology
February 23, 2022

Cheap White Cakes For Tea

Ingredients

• 1 cup flour
• 2 Tbsp. butter
• 1/2 cup fine sugar
• 1 egg
• 1/2 tsp. caraway seeds
• 2 cups of milk 

Directions

1. Turn oven on to 350 degrees Fahrenheit.
2. Sift the flour into a large mixing bowl.
3. Sift the sugar into a small bowl.
4. Add to the flour the butter, sugar, egg, and caraway seed and mix together.
5. Add just enough milk to make the mixture into a paste.
6. Roll it out to 1/4 inch in thickness or thinner.
7. Cut it in small round cakes.
8. Bake on tin plates in the oven to bake for 10-12 minutes.

— Lafcadio Hearn

Source — La Cuisine Creole
Prepared by Ashley Morgan
Louisiana Anthology
January 5, 2022

Superior Tomato Catsup

Ingredients

• 1 Bushel (8 dry quarts) of ripe tomatoes
• 1 1/2 Pint of Salt
• 4 Tablespoons of Ground cloves
• 4 Tablespoons of cayenne pepper
• 1/4 Pound of allspice
• 1 Tablespoon of black pepper
• 1 head of garlic; skinned and separated
• 1/2 gallon of vinegar

Directions

1. Boil the tomatoes with water until they are soft enough to squeeze through a sieve.
2. Once strained add to the pulp salt, ground cloves, cayenne pepper, allspice, black pepper, garlic, and vinegar.
3. Boil the ingredients until it is reduced by half. 
4. Bottle the catsup.

— Lafcadio Hearn

Source — La Cuisine Creole
Prepared by Ashley Morgan
Louisiana Anthology
January 5, 2022

Stuffed Tomatoes

Ingredients

• 5 Large Tomatoes
• Handful of Parsley
• 1 Slice of fatty bacon
• 1 Slice of ham
• 1 Cup of breadcrumbs
• 2 Large Eggs
• 1 tsp. Pepper
• 1 tsp. Salt
• 1 Tbsp. Butter
• Pinch of thyme

Directions

1. Slice off the top of the tomatoes.
2. Cut out a little of their pulp, take out the seeds, and strain them.
3. Chop up the pulp with a handful of parsley, a slice of fatty bacon, a slice of ham, and a cup of bread crumbs.
4. Put the chopped-up mixture into a frying pan and fry it.
5. Add in butter, pepper, salt, thyme, and 2 egg yolks.
6. Mix this until the eggs are beaten in.
7. Remove from heat and stuff the tomatoes.
8. Bake them for half an hour.

Tastes good mixed with brown sauce or gravy served over them.

—Lafcadio Hearn

Source — La Cuisine Creole
Prepared by Ashley Morgan
Louisiana Anthology
January 5, 2022

Great-Grandma's Banana Pudding

Because my great-grandmother is 100 years old and gets confused about time periods, she does not know where she found the recipe. She just has it memorized. When her daughter got married, her daughter (my father's mother) received the recipe as a wedding gift. When my great-grandmother went into the nursing home I knew that in order to keep the tradition of the banana pudding on the holidays alive, I would need the recipe. I got the recipe from her.

Ingredients

• 4 Eggs
• 2 Cups Sugar
• 1/2 Cup Flour
• 1 Tbsp. pure vanilla
• 4 Tbsp. Oleo
• 1 large can evaporate milk
• 4 to 6 Bananas
• 1 large box vanilla wafers

Directions

1. Mix together the sugar and flour. Once mixed set aside.
   

2. Dump the can of evaporated milk into a measuring cup and add enough water to make the measuring cup reach 4 cups of liquid. 
3. Mix the evaporated milk and water together. Once mixed set aside.
4. In a large bowl, beat eggs until frothy.
5. Add the sugar-flour mixture and evaporated milk-water mixture to the bowl with the eggs. 
6. Blend well.
7. Dump the mixture into a skillet.
8. Cook over low heat, on the stovetop, stirring constantly until it boils. 
9. Once it is at a low boil, add in vanilla and oleo. 
10. Mix until vanilla and oleo are melted and the mixture is a semi-solid consistency and creamy in texture.
    
11. Remove from heat.
12. Cut the banana into slices.
    
13. Layer the serving bowl with vanilla wafers to your liking.
14. Then add some of the sliced bananas on top to your liking.
15. Lastly, add some of the pudding on top to your liking
16. Repeat steps 13-15 until you run out of pudding. 
17. Decorate with extra banana slices and vanilla wafers.

Source — Great-Grandma Lois Hood
Prepared by her great-grandaughter Ashly Morgan
Louisiana Anthology
January 5, 2022

Strawberry Pretzel Salad

 Ingredients 

• Two cups of crushed pretzels
• Three fourths cup butter, melted
  
• Three tablespoons of white sugar
• Eight ounces of cream cheese, softened
• One cup of white sugar
• Eight ounces of Cool Whip dessert topping, thawed
• Two, three ounce packages of strawberry flavored Jello-O
• Three, ten ounce packages frozen strawberries
• Two cups of boiling water

Directions 

1. Preheat oven to 400 degrees F.
2. Stir pretzels, butter and three tablespoons of sugar together. Mix well and press the ingredients in bottom of 13" x 9" baking dish.
3. Bake 8-10 minutes. Let cool.
4. Combine cream cheese and cup of sugar in a large mixing bowl. Fold in cool whip. Spread mixture over cooled crust.
5. Dissolve gelatin in boiling water. Stir in frozen strawberries and allow to set briefly. 
6. Spread over cream cheese mixture when mixture is about the consistency of egg whites. Refrigerate util set. 

Source — Allrecipes

Prepared by Emily Worthey
Louisiana Anthology
December 21, 2021

Okra or Gombo, to Cook

 Ingredients 

• One pint of okra
• One pint of skinned, ripe tomatoes
• One onion
• One tablespoon of butter
• One tablespoon of water
• A pinch of salt and pepper 

Directions 

1. Chop up okra into fine pieces. 
2. Add tomatoes, onion, butter, and a pinch of salt and pepper. 
3. Mix water into ingredients. 
4. Stew ingredients together until tender. 
5. Serve with choice of meat or poultry. 

Source — La Cuisine Creole
Prepared by Emily Worthey
Louisiana Anthology
December 21, 2021

Tea Cakes

 Ingredients 

• Three pints of flour
• Three eggs
• One pint of sugar
• One half teaspoon of baking soda
• Three forths cup of milk
• One tablespoon of butter

Directions 

1. Mix baking soda into milk. 
2. Add eggs, sugar, milk, and butter to flour. 

Source — Creole Cookery Book
Prepared by Emily Worthey
Louisiana Anthology
December 21, 2021

Italian Cream

Ingredients 

• Three pints of cream
• Six ounces of powdered load sugar
• Two large lemons, juiced
• Two, twenty ounce glasses of white wine
• Two ounces of Isinglass
• Four teaspoons of water 

Directions 

1. Mix two pints of cream cheese, powered sugar, lemon juice, and wine into a bowl.  
2. Add one pint of cream cheese to the ingredients. Stir the mixture very hard.
3. Boil two ounces of isinglass with the four teaspoons of water. Reduce until it is half. 
4. Stir the lukewarm isinglass into the other ingredients. Put them into a glass dish to congeal. 

Source — Creole Cookery Book
Prepared by Emily Worthey
Louisiana Anthology
December 21, 2021

Crockpot Roast and Gravy

 Ingredients

• One pork roast
• One ranch seasoning packet
• One au jus seasoning
• One-half cup of water
• One stick of butter

Directions

1. Season the roast with whatever you see fit. (Tony's seasoning works best)
2. Place the meat into the crockpot along with the packet seasonings, water, and butter.
3. Cook on low for six to eight hours, or on high for four to five hours.
4. Stir and serve over rice or potatoes. 
   
   
   
   
   
   

Source — Samantha Patterson
Prepared by Samantha Patterson
Louisiana Anthology
December 22, 2021

Daube de Gazway

 Ingrédients

• Pièce de viande ronde
• De sel
• De poivre
• Du lard
• Un morceau de piment
• Un morceau d’ail
• Trois clous de girofles
• De laurier
• Trois pieds de veau (coupés en morceaux)
• Deux carottes fendues en longueur

Directions

1. Prendre une pièce de viande ronde; s’il y a un os, il faut l’enlever.
2.  La viande doit etre assaisonnee de sel et de poivre de chaque côte; bien lardée de chaque côté et laissez dépasser un morceau du lard lequel derra etre tranche de l’épaisseur du petit doigt et de la longueur d’un bon doigt.
3. Assaisonnez le lard de sel et de poivre un moment avant de s’en servir.
4. Mettez la viande dans un vase, ajoutez un morceau de piment, un morceau d’ail, trois clous de girofles, deux feuilles de laurier, très-peu de thym, pas d’oignon.
5. La daube doit etre laissee vingt-quatre heures dans son assaisonnement et doit etre retournee deux ou trois fois pendant ce temps-la.
6. Après les vingt-quatre heures, placez la daube dans une chaudière, ajoutez trois pieds de veau coupés en morceaux et deux carottes fendues en longueur et mettez la chaudière sur un feu modéré.
7. Elle devra être bien recouverte pour empecher 1’evaporation et pour cela il faut placer sur le couvercle un poids comme deux fers à repasser.
8. La cuisson faite vous retirez les carottes et les placez comme un petit carré au fond du vase qui doit contenir la daube.
9. Le vase doit laisser un peu d’espace autour de la daube pour la gelée.
10. Coulez dans un linge tout le jus, versez-le dans le vase qui contient la daube et laissez refroidir jusqu’au lendemain.

Ingredients

• Round piece of meat
• Salt
• Pepper
• Lard
• Piece of a chili pepper
• Piece of garlic
• Three cloves
• Laurel
• Three calf's feet (cut into pieces)
• Two carrots split in length

Directions

1. Take a round piece of meat; if there is a bone, it must be removed.
2. The meat should be seasoned with salt and pepper on each side; well larded on each side and leave a piece of lard sticking out which should be sliced ​​the thickness of a little finger and the length of a good finger.
3. Season the bacon with salt and pepper a moment before using it.
4. Put the meat in a vase, add a piece of pepper, a piece of garlic, three cloves, two bay leaves, very little thyme, no onion.
5. The stew must be left for twenty-four hours in its seasoning and must be turned two or three times during this time.
6. After the twenty-four hours, place the stew in a boiler, add three feet of veal cut into pieces and two carrots split lengthwise and put the boiler on a moderate fire.
7. It must be well covered to prevent evaporation and for this it is necessary to place on the lid a weight like two irons.
8. Once cooked, you remove the carrots and place them like a small square at the bottom of the vase which must contain the stew.
9. The vase must leave a little space around the stew for the jelly.
10. Pour all the juice into a cloth, pour it into the vase that contains the stew and leave to cool overnight.

Source — Cooking in Old Creole
Prepared by Samantha Patterson
Louisiana Anthology
July 16, 2019

Simple Tomato Soup

Ingredients

• One pint of tomatoes
• One pint of water
• One bay leaf
• One-fourth teaspoon of celery seed
• Two tablespoons of butter
• Two tablespoons of flour

Directions

1. Combine tomatoes, water, bay leaf, and celery seed in a pot.
2. Rub together the butter and flour.
3. Stir the tomato mixture into the butter and flour.
4. Cook the combined mixture for five minutes. 
5. Strain the mixture and reheat to serve.

Source — New Orleans Cookbook
Prepared by Samantha Patterson
Louisiana Anthology
December 22, 2021

Graham Bread

 Ingredients

• Three pints of Graham flour
• One pint of white flour
• One cup of yeast
• Half a cup molasses
• One teaspoon salt

Directions

1. Mix all ingredients (using a spoon) with lukewarm water until stiff.
2. Let it rise over night.
3. Bake in a moderately hot oven. 

Source — New Orleans Cookbook
Prepared by Samantha Patterson
Louisiana Anthology
December 23, 2021

Bride's Cake. A Splendid Recipe.

Ingredients

• 4 3/4 lbs butter
• 1 lb sugar
• lemon flavor
• rose flavor
• 5 pounds flour
• 31 eggs
• 2 lbs powdered sugar
• 1 oz ground nutmeg (or one ounce ground mace)
• lemon extract (or orange flower water)
• 4 lbs of currants
• 4 lbs of raisins
• 2 lbs of citron
• 1 lb almonds

Directions

Prepare the day before

1. Wash the currants from grit and spread them on a folded cloth to dry.
2. Stone* the raisins and cut in two.
3. Cut the citron in slips*.
4. Chop or slice one pound of blanched almonds.

Directions

1. Beat together three-fourths of a pound of butter and one pound of sugar.
2. Alternate pouring the seventeen beaten egg whites with a pound of sifted flour into the butter mixture. 
3. Flavor with lemon or rose, and bake.
4. Combine remaining flour, butter (creamed), powdered sugar, and whole eggs. 
5. Add either ground nutmeg or mace
6. Add either lemon extract or orange flower water
7. Beat the sugar with the remaining yolks into a smooth paste.
8. Beat the flour, butter, and yolk mixture together. 
9. Add remaining spices and a half-pint of brandy.
10. beat egg whites to a froth and stir to the brandy mixture.
11. Strew half a pound of flour over the chopped fruit until coated.
12. Stir the fruit into the mixture in degrees.
13. Pour the mixture in two large buttered basins lined with white paper. [about 2 inches deep]
14. Bake in a moderate oven for two hours.

Definitions:

stone - to pour boiling water over and let stand for 5 to 10 minutes before rubbing between fingers to de-seed

slip - slice

Blanche - Almonds are blanched by pouring hot water on them and slipping off the brown coating.

creamed - beaten until creamy and smooth

Strew - scatter or spread (things) untidily over a surface or area.

Stir in degrees - stir in sections

Source — Creole Cookery Book
Prepared by Erika Dortch
Louisiana Anthology
December 22, 2021

Almond Macaroons

Almond Macaroons

Ingredients

• 1 1/2 lb almonds
• 1 1/2 lb  sugar
• 8 eggs 
• 1 lb sugar
• Flour as needed

Directions

1. Blanch* and pound the almonds with a little rose water.
2. Add the sifted sugar and the egg whites (not beaten).
3. form the mixture into a paste. 
4. Dip your hand into water and roll the mixture into balls the size of a nutmeg*.
5. Lay the balls an inch apart, on buttered paper, in a baking tin. 
6. Bake in a slow oven until a light brown.
7. Add a pound of blanched almonds To a pound of sifted sugar.
8. Put in a few drops of rose water as you beat them together in a mortar*. 
9. Add six well-beaten egg whites to the mortar. 
10. Form the paste into shapes in the palm of the hand by using a little flour. 
11. Drop the macaroons on some buttered sheets of white paper, leaving a space between them. 
12. Strew* a little white sugar on them, and put them in the oven to bake a light brown. 

Definitions:

Blanching - Almonds are blanched by pouring hot water on them and slipping off the brown coating.

Size of a nutmeg -  roughly egg-shaped, about 20.5–30 mm long and 15–18 mm wide.

Mortar - a thick paste

Strew - scatter or spread (things) untidily over a surface or area.

Source — Creole Cookery Book
Prepared by Erika Dortch
Louisiana Anthology
December 22, 2021

Coffee Custard

Coffee Custard

Ingredients

• 1 qt milk
• 5 tbs sugar
• 4 eggs
• 1/2 c. corn starch
• 1 c. of coffee

Directions

1. Boil the milk and mix in sugar.
2. Separate the eggs into separate bowls. [whites and yolks]
3. Beat the egg whites and place them in the boiling milk until cooked. [about 2 minutes]
4. Scoop the egg whites out of the milk and set them aside.
5. Beat the egg yolks with the corn starch. Wet with a dash of milk if needed. 
6. Pour a hot cup of strong coffee into the boiling milk.
7. Pour in the yolk mixture and let it boil before taking it off the heat. 
8. Place the boiled egg whites on top of the custard and serve with sponge cake.

Source — Creole Cookery Book
Prepared by Erika Dortch
Louisiana Anthology
December 22, 2021

Boston Cream Pie

Boston Cream Pie

Ingredients

Pastry Cream

• 2 c. half-and-half
• 3 large egg yolks
• 1⁄2 c. (3 1/2 ounces) sugar
• 1 pinch table salt
• 1⁄4 c. unbleached all-purpose flour
• 4 tbs cold unsalted butter, cut into four pieces
• 1 1⁄2 tsp vanilla extract

Cake

• 1 1⁄2 c. (7 1/2 ounces) unbleached all-purpose flour
• 1 1/2 tsp baking powder 
• 3⁄4 teaspoon table salt
• 3⁄4 c. whole milk 
• 6 tbs (3/4 stick) unsalted butter
• 1 1⁄2 tsp vanilla extract 
• 3 large eggs
• 1 1⁄2 c. (10 1/2 ounces) sugar

Glaze

• 1⁄2 c. heavy cream
• 2 tbs light corn syrup
• 4 oz bittersweet chocolate, chopped fine

Cake: Step 12

Before you Begin

1. Chill the assembled cake for at least 3 hours to make it easy to cut and serve.
2. Refrigerate the cake before preparing the glaze.

Directions

Pastry Cream: 

1. Heat half-and-half in a medium saucepan over medium heat until simmering.
2. Whisk sugar, salt, and yolks in a bowl until smooth. 
3. Add flour to yolk mixture and whisk until incorporated. 
4. Remove half-and-half from heat, add 1⁄2 cup to yolk mixture to temper. 
5. Return tempered yolk mixture to half-and-half in saucepan.
6. Return saucepan to heat and cook, whisking constantly until mixture thickens slightly [about 1 minute]
7.  Reduce heat to medium-low and continue to simmer, whisking constantly. [about 8 minutes]
8. Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, 1 to 2 minutes. 
9. Remove saucepan from heat; 
10. whisk in butter and vanilla until butter is melted and incorporated. 
11. Strain pastry cream through a fine-mesh strainer set over a medium bowl. 
12. Press lightly greased parchment paper directly on the surface and refrigerate until set, at least 2 hours and up to 24 hours.

Cake: 

1. Heat oven to 325 degrees. 
2. Grease two 9-inch round cake pans with cooking spray and line with parchment. 
3. Whisk flour, baking powder, and salt together in a medium bowl. 
4. Heat milk and butter in small saucepan over low heat until butter is melted. 
5. Remove from heat, add vanilla, and cover to keep warm.
6. Whip eggs and sugar at high speed until light and airy, about 5 minutes. 
7. Remove mixer bowl from stand. 
8. Add hot milk mixture and whisk by hand until incorporated. 
9. Add dry ingredients and whisk until incorporated.
10. Divide batter evenly between prepared pans. 
11. Bake until tops are light brown and a toothpick inserted in center of cakes comes out clean, 20 to 22 minutes.
12. Transfer cakes to wire rack and cool completely in pan, about 2 hours. 
13. Run a small plastic knife around the edge of pans, then invert cakes onto a wire rack. 
14. Carefully remove parchment, then reinvert cakes.

Glaze

1. Bring cream and corn syrup to simmer. 
2. Remove from heat and add chocolate. 
3. Whisk gently until smooth, 30 seconds. 
4. Let stand, whisking occasionally, until thickened slightly, about 5 minutes.

Assembly

1. Place one cake round on a large plate. 
2. Whisk pastry cream briefly, then spoon onto the center of the cake.
3. Spread evenly to the cake's edge. 
4. Place the second layer on the pastry cream, bottom side up.
5. Press lightly on top of the cake to level. 
6. Pour glaze onto the center of the cooled cake. 
7. Spread glaze to the edge of the cake, letting excess drip decoratively down the sides. 
8. Chill finished cake 3 hours before slicing. 

Source — Erika's Recipe Cabinet
Prepared by Erika Dortch
Louisiana Anthology
December 22, 2021

Spanish Rice

Ingredients

• Rice - 1 Cup
• Vegetable Oil - 2 Tablespoon
• Tomato Sauce - 4 Ounces
• Salt
• Garlic - 2 Cloves; minced
• Chicken Broth - 2 Cups
• 1/2 Large Onion - Diced

Directions

1. Heat up oil in a pan over medium heat.
2. Add onion to pan and cook until translucent.
3. Add rice and garlic to pan and stir until rice has browned slightly.
4. Add chicken broth, tomato sauce, and a pinch of salt to pan and stir until well combined. 
5. Cover pan and simmer for 20-25 minutes until liquid is gone.

Source — Than Nguyen
Prepared by Than Nguyen
Louisiana Anthology
December 21, 2021

Celery Puree for Turkey

Ingredients

• 6 to 8 heads Celery
• 1/2 lb Butter
• White Soup Stock
• Sugar
• Salt
• Pepper
• 1 Cup Milk or Cream

Directions

1. Chop up celery.
2. Boul celery for a few minutes.
3. Put celery in a saucepan with butter, some white soup stock, a little sugar, salt, and pepper.
4. Cook until soft.
5. Strain through a sieve.
6. Heat again and add milk or cream.

Source — La Cuisine Creole
Prepared by Than Nguyen
Louisiana Anthology
December 21, 2021

French Rolls

Ingredients

• 1 Quart Flour
• 2  Ounces Butter
• Salt
• 1 Well Beaten Egg
• 1/3 Ounce Compressed Yeast Cake
• Warm Milk
• Sweet Milk

Directions

1. Dissolve compressed yeast cake in warm milk.
2. Mix flour, butter, a little salt, and yeast cake and milk mixture to form a batter.
3. Mix in as much sweet milk as required to make a stiff batter.
4. Beat batter well and set to rise.
5. Roll batter out thin and cut into gems.
6. Brush edges with butter and fold them over.
7. Place in pan with a little distance between rolls.
8. Let stand a while to rise again and bake.

Source — New Orleans Cook Book
Prepared by Than Nguyen
Louisiana Anthology
December 21, 2021

Baked Rice

Ingredients

• Boiled Rice
• Stewed Tomatoes
• Fried Minced Onions
• Bread Crumbs
• Butter

Directions

1. Place a layer of boiled rice in a baking dish.
2. Place a layer of stewed tomatoes on top of rice.
3. Sprinkle fried minced onions on top of stewed tomatoes.
4. Repeat steps 1-3 until the dish is full.
5. Sprinkle bread crumbs over top and dot with bits of butter.
6. Bake for 30 minutes covered, then uncover and bake until browned.

Source — New Orleans Cook Book
Prepared by Than Nguyen
Louisiana Anthology
December 21, 2021

Cajun Carrots and Ground Beef

Ingredients

• Two pounds of ground beef
• 3 cans (15-ounce) of sliced carrot
• Half a teaspoon of black pepper
• One teaspoon of salt
• One medium sliced onion
• Half a teaspoon of garlic powder
• Cayenne pepper to taste

Directions

1. Brown the ground beef and drain out the fat.
2. Return the meat to the pan and add the onions and seasoning.
3. Cook until onions are soft and translucent.
4. Drain the carrots, retaining the juice in the can.
5. Add the carrots to the cooked meat and onions, cook for about 20 minutes, stir to prevent sticking.
6. Add a couple of tablespoons of the juice as it starts to stick.
7. Gradually add one cup of carrot juice as it continues to cook down (smother).
8. If you run out of juice just add water.
9. Cook for an additional 20 minutes or until the liquid has been cooked out.
10. Optional: Serve with rice.

Source — Denise Dryden
Prepared by Noah Dryden
Louisiana Anthology
December 21,2021

Sponge Biscuit

Ingredients

• Sixteen eggs
• Weight of ten eggs (17.5 ounces) in sugar
  
• Weight of six eggs (10.5 ounces) in flour
  
• Rind of one lemon

Directions

1. Beat the whites and yolks separately.
2. When the whites are sufficiently light to adhere to the side of the dish.
3. Add the yolks and the sugar.
4. Add the flour, the juice, and rind of one lemon.
5. Bake in cups, or deep tins half full.
6. The bottom of the oven should be warmer than the top.

Source — Creole Cookery Book
Prepared by  Noah Dryden
Louisiana Anthology
December 20, 2021

Butter Sauce

 Ingredients

• 1 cup sugar
• 1 cup milk
• 1/2 tsp vanilla or lemon flavoring
• 1 Tbsp butter

Directions

1. Mix sugar and milk together in a medium saucepan.
2. Bring to a rolling boil.
3. Add flavoring.
4. Remove from heat and add butter.
5. Stir with whisk until smooth.
6. Pour over pound cake while still hot.

Source — Nana's Recipe Box
Prepared by Chase Echols
Louisiana Anthology
December 20, 2021

Sponge Bread

Ingredients

• Four loaves of bread
• Three quarts of wheat flour
• Three quarts of boiling water
• Twelve spoonful's [teaspoons] of family yeast [quick rise yeast]

Directions

1. Mix bread, wheat flour, and boiling water in large bowl.
2. Let set until lukewarm.
3. Add yeast and set in warm place to rise.
4. After it has gotten light [fluffy] knead in flour to make stiff.
5. Place in mold and let sit for one minute to rise.
6. Place in oven to bake.

Source — Creole Cookery Book
Prepared by Casey A. Lambka
Louisiana Anthology
December 20, 2021

Poor Man's Paste

Ingredients

• One quart of flour
• One pound of butter
• Two Eggs
• A pinch of salt

Directions

1. Mix one quart of flour, one pound of butter, two eggs, and a pinch of salt in water.

Source — Creole Cookery Book
Prepared by Noah Dryden
Louisiana Anthology
December 20, 2021

Lapland Cakes

Ingredients

• 
  Five eggs
• One pint of new cream
• One and a half pints of flour

Directions

1. Beat the five eggs very lightly with one pint of new cream.
2. Beat in well one and a half pints of flour.
3. Bake in tins or cups on a quick fire.

Source — Creole Cookery Book
Prepared by Noah Dryden
Louisiana Anthology
December 20, 2021

Pickled Beef

Ingredients

• Pickle
• Beef
• Salt
• Sixteen gallons of water
• Twenty four  pounds of salt
• Six pounds of brown sugar
• Eight ounces of sodium nitrate

Directions

Beef

1. Sprinkle beef with salt.
2. Let it steam.
3. After twenty four hours pack into a barrel [pot].
4. Cover with Pickle. 

Pickle

1. Fill a pot with sixteen gallons of water.
2. Add the salt, brown sugar and sodium nitrate. 
3. Let the mixture stand cold. 
4. Pour over beef. 
5. Every four to five minutes, boil over again and add a little of each ingredient. 

Source — Creole Cookery Book
Prepared by Casey A. Lambka
Louisiana Anthology
December 20, 2021

Corn Souffle

Ingredients

• 2 cans of cream corn
• 8 oz of sour cream
• 1 stick of butter
• 2 eggs
• 1 box Jiffy Corn Bread mix

Directions

1. Pre-heat oven to 350 degrees F.
2. Melt butter.
3. Beat eggs.
4. Combine all ingredients, mixing one at a time. 
   
5. Bake in the oven for 50-60 min.

Source — Tammy Lastinger
Prepared by Ashleigh Borel
Louisiana Anthology
December 20, 2021

Salad Dressing

 Ingredients

• 1 Tbsp butter
• 1 Tbsp dry mustard
• 2 eggs, well beaten
• pepper
• salt
• 8 tsp cider vinegar

Directions

1. Cream together butter and mustard.
2. Slowly stir in eggs.
3. Add vinegar.
4. Cook in double boiler, stirring continuously.
5. Pepper and salt to taste.

Source — New Orleans Cook Book

Prepared by Chase Echols
Louisiana Anthology
December 20, 2021

Gombo de Crabes (Crab Gumbo)

Ingrédients

• 12-15 crabes
• 1/2 lb de veau ou de volaille
• L'eau
• Jambon
• Farine
• Le beurre
• Riz

Les Directions

1. Coupez votre veau ou votre volaille en tranches. Commencez la cuisson dans une casserole sur le côté.
2. Faire du riz.
3. Eplucher les crabes et les faire revenir dans une poêle avec du beurre quelques minutes.
4. Faire un roux avec le beurre et la farine, ajouter de l'eau pour faire une sauce.
5. Verser la chair de crabe et le veau dans la sauce.
6. Faites frire du jambon et ajoutez-le au gombo.
7. Servir sur du riz.

Ingredients

• 12-15 Crabs
• 1/2 lb of veal or poultry
• Water
• Ham
• Flour
• Butter
• Rice

Directions

1. Cut your veal or poultry into slices. Start cooking in a pan on the side.
2. Make rice.
3. Peel crabs and brown in a pan with butter for a few minutes.
4. Make a roux with the butter and flour, add water to make a sauce.
5. Pour crab meat and veal into the sauce.
6. Fry some ham and add to gumbo.
7. Serve over rice.

Source — Cooking in Old Creole Days
Prepared by Ashleigh Borel
Louisiana Anthology
December 20, 2021

Whigs

 Ingredients

• 1/2 pound butter
• 1/2 pound sugar
• 6 eggs, well beaten
• 2 pounds flour
• 1 pint new milk
• salt
• 1 gill (1/2 cup) good yeast

Directions

1. Cream together butter and sugar.
2. Stir in eggs.
3. Sift in flour.
4. Add milk and a little salt.
5. Once mixed well, add yeast.
6. Bake in small tins or muffin rings.
7. Serve for breakfast or with tea.

Source — Creole Cookery Book
Prepared by Chase Echols
Louisiana Anthology
December 20, 2021

Cold Hash

Ingredients

• One whole chicken
• Butter
• Pepper
• Salt

Directions

1. Boil whole chicken in large pot, until tender.
2. Take chicken out of pot and remove all bones.
3. Finely chop chicken.
4. Place chicken back in pot with just enough liquid to keep moist.
5. Season with butter, salt, and pepper.
6. Let it simmer for a few minutes.
7. Place in a dish to cool.

Source — Creole Cookery Book
Prepared by Casey A. Lambka
Louisiana Anthology
December 20, 2021

Deer Chili

Ingredients

• Two pounds ground venison
  
• Six teaspoons chili powder
• One-half teaspoon oregano
• One teaspoon cumin
  
• One teaspoon cayenne pepper
• One teaspoon salt
• Four coves of minced garlic
• One large chopped onion
• One cup of beef broth
• One cup water
• Two cans diced tomatoes

Directions

1. Brown and crumble ground venison in a large pot.
2. Add oregano, cumin, cayenne pepper, salt, garlic, onion and bring to boil.
3. Reduce heat and add broth and tomatoes. 
4. Stir and cover. 
5. Let simmer for one-hour.
6. Serve.

Source — Casey A. Lambka
Prepared by Casey A. Lambka
Louisiana Anthology
December 20, 2021

To Pickle Tongues

Ingredients

• Beef tongue
• 1 pound white salt
• 1 ounce sodium nitrate
• 1/2 pound coarse salt

Directions

1. Mix white salt, sodium nitrate, and coarse salt together to form pickle.
2. Place the tongue in the pickle and rub well.
3. Turn the tongue every day for two weeks.
4. The pickle mixture will cure several tongues; just add a little more white salt for each additional tongue.

Source — Creole Cookery Book
Prepared by Chase Echols
Louisiana Anthology
December 20, 2021

Crabes Farcis (Dressed Crab)

Ingrédients

• Crabes
• Crème
  
• cuillère à café de beurre
• Chapelure
• Le sel
• Poivre

Les Directions

1. Ébouillanter les crabes avec de l'eau bouillante.
2. Nettoyez et retirez uniquement la chair de crabe qui est ferme et le jaune. Ne jetez pas la coquille.
3. Mélanger la crème, la viande et le jaune. Goûtez pour voir si amer.
4. Ajouter le beurre, la chapelure, le sel, le poivre dans le mélange.
5. Remettez dans la coquille et saupoudrez de chapelure.
6. Mettre au four jusqu'à coloration dorée.

Ingredients

• Crabs
• Cream
• Teaspoon of butter
• Bread crumbs
• Salt
• Pepper

Directions

1. Scald crabs with boiling water.
2. Clean and remove only the crab meat that is firm and the yolk. Do not discard the shell.
3. Put the cream, meat, and yolk together. Taste to see if bitter. 
4. Add butter, bread crumbs, salt, pepper into the mixture.
5. Place back into the shell and sprinkle with more bread crumbs. 
6. Place in oven until golden brown. 

Source — Cooking in Old Creole Days
Prepared by Ashleigh Borel
Louisiana Anthology
December 20, 2021

Bécassines de la Nouvelle Orleans (New Orleans Snipe)

 Ingrédients

• Veau
  
• Petit morceau de pore salé
• Foie de veau
• Assaisonnement
• Truffes
• Champignons
• Bécassines

Les Directions

1. Prenez du veau, des pores salés et du foie de veau; hachez le tout finement, avec un peu d'assaisonnement.
2. Laisser mijoter à feu doux, vaporiser et mélanger le tout pour faire une pâte.
3. Hachez les truffes et les champignons et ajoutez un peu d'eau des deux, mélangez à la pâte.
4. Couper la bécassine en deux et remplir de pâte, cuire 10 minutes.
5. Terminer avec de la gelée.

Ingredients

• Veal
  
• Small piece of salted pore
• Calf's liver
• Seasoning
• Truffles
• Mushrooms
• Snipe

Directions

1. Take some veal, salted pore, and calf's liver; chop everything fine, with some seasoning.
2. Simmer mixture over low heat, spray and mix everything together to make a paste.
3. Chop the truffles and mushrooms and add some water from both, mix into the paste.
4. Cut snipe in half and fill with paste, cook for 10 minutes.
5. Finish with Jelly.

Source — Cooking in Old Creole Days
Prepared by Ashleigh Borel  

Louisiana Anthology
December 20, 2021

Salmon

 

Ingredients

• 1/3 Cup Honey
• 1/4 Cup Soy Sauce
• 2 Tablespoons Lemon Juice
• 1 Teaspoon Red Pepper Flakes
  
• 3 Tablespoons Olive Oil
• 4 Salmon Filets
• Salt
• Black Pepper
• 3 Cloves of Garlic
• 1 Lemon 

Directions

1. Whisk honey, soy sauce, lemon juice, and red pepper flakes together in a medium bowl.
2. Heat skillet with oil and add salmon skin down and season with salt and pepper.
3. Cook until golden.
4. Add garlic and honey mixture, and cook until sauce is reduced by 1/3.

Source — Family Recipe
Prepared by Bryan Crossland
Louisiana Anthology
December 20, 2021

Stuffed Oysters

 

Ingredients

• 4 Dozen Small Oysters
• 24 Soda Crackers 
• 1 Large Spoon of Lard
• 2 Eggs
• 1 Large Spoon of Butter
• Choice of Seasonings

Directions

1. Soak crackers in the liquor of the oysters. 
2. Chop oysters fine and season with onion, thyme, parsley, etc.
3. On a hot skillet add the oysters, lard, eggs (well beaten), and butter.
4. Cook until done.
5. Fill a dozen shells with mixture and sprinkle with cracker dust.
6. Put in oven until brown

Source — New Orleans Cookbook
Prepared by Bryan Crossland
Louisiana Anthology
December 20, 2021

Apple Soup

Ingredients

• 
  6 Apples
• 8 Cups of Water
• little Cinnamon Bark
• Piece of Lemon Peeling
• Sugar to Taste
• Tiny Bit of Salt

Directions

1. Peel, core, and cut the apples.
2. Boil them until tender.
3. Strain the apples then return them to the water
4. Add cinnamon bark, lemon peeling, sugar, and salt to boiling water.
5. Serve hot or cold.

Source — New Orleans Cookbook
Prepared by Bryan Crossland
Louisiana Anthology
December 20, 2021

Cookies

Ingredients

• 
  2 Cups Sugar
• 1 Cup Butter
• 3/4 Cup Sweet Milk
• 2 Eggs
• 5 Cups Flour
• 2 Teaspoons Dixie Yeast Powder

Directions

1. Mix and roll thin.
2. Bake quickly

    - Mrs S.F.G.

Source — New Orleans Cookbook
Prepared by Bryan Crossland
Louisiana Anthology
December 20, 2021

Fried Rice

Ingredients

• Day old rice
• Eggs
• Veggies (carrots, onions, green onions, peas)
• Minced Garlic
• Soy sauce
• Oyster sauce
• Toasted sesame oil
• Butter

Directions

1. Scramble eggs and set aside.
2. Saute veggies and garlic.
3. Add rice and fry on high heat.
4. After a minute, add the soy sauce, oyster sauce, and sesame oil.
5. Continue to combine for 3-5 minutes.
6. Remove pan from heat and add green onions, and scrambled eggs.
7. Taste and season with salt and pepper if needed.

Source — Garrett Trostle
Prepared by Garrett Trostle
Louisiana Anthology
December 19, 2021

String Beans

Ingredients

• Whole string green beans
• Salt

Directions

1. Take off the strings and break into pieces.
2. Cook in boiling water until tender, adding salt to taste.
3. Drain and place in hot dish. Add butter if desired.

Source — New Orleans Cook Book
Prepared by Garrett Trostle
Louisiana Anthology
December 19, 2021

Spagetti

Ingredients

• 1 pound spaghetti noodles
• 1/4 Pound creamery cheese
• Butter
• Onion
• Two finely chopped large tomatoes
• Red Pepper
• Salt
• Garlic *optional*

Directions

1. Boil 1 pound of spaghetti noodle until tender.
2. Drain off water and add ¼ pound of creamery cheese.
3. Add a large tablespoonful of butter, chopped onion, tomatoes, red pepper, and salt to taste.
4. Pour mixture into baking pan and bake until onions are cooked through and spaghetti is brown.
5. Garlic can be added for extra flavor if desired.

Source — New Orleans Cook Book
Prepared by Garrett Trostle
Louisiana Anthology
December 19, 2021

French Hash

Ingredients

• Soup-Meat
• Onion
• Pepper of choice
• Salt
• Mashed Potatoes
• Butter

Directions

1. Finely chop the meat with the onioin and pepper.
2. Place a 1/2 in layer of mashed potatoes in a baking pan.
3. Place chopped meat and vegtable mixture.
4. Repeat until the pan is full, adding butter to each layer and make sure the top layer is potatoes.
5. Put in oven until golden brown.

Source — New Orleans Cook Book
Prepared by Garrett Trostle
Louisiana Anthology
December 19, 2021

Baked Cinnamon Donut Holes

Ingredients

• 1 can of refrigerator biscuits
• 1/4 cup of sugar
• 1 Tablespoon of cinnamon
• 4 Tablespoons of butter

Directions

1. Preheat the oven to 350.
2. Grease a shallow baking pan with butter or cooking spray.
3. Melt butter in small bowl.
4. Mix together sugar and cinnamon in a small bowl.
5. Open the package of biscuits and separate the individual biscuit.
6. Cut each biscuit into 4 pieces.
7. Take each small piece and roll into a ball.
8. Take each ball and dip in melted butter.
9. Roll butter covered ball into sugar/cinnamon mixture
10. Place each covered ball into baking dish.
11. Fit all of the donuts into the pan, they can be touching.
12. Bake for 18-20 minutes.
13. Let cool 5-10 minutes before serving.

Prepared by Chase Lemoine
Louisiana Anthology
December 16, 2021

Beef Stewed with Oysters

Ingredients

• 2 or 3 lbs. of Beef
• Fresh butter
• Flour
• Pepper
• Quart of large oysters
• Nutmeg
• Mace

Directions

1. Prepare the beef by trimming off the fat and removing the bone.
2. Take a few bits of fresh butter, roll them in flour, and lay them in the bottom of the stew pan. 
3. Place the meat in the pan, sprinkling pepper over each piece. 
4. Strain the liquor (juice) from the shells of the oysters and pour it over the meat in the stew pan. 
5. Stew the meat in the oyster liquor until it is thoroughly cooked.  Make sure to skim it well, and keep it covered unless skimming. 
6. Add grated nutmeg and a few blades of mace.
7. Add the oysters and give them a few minutes to plump. 
8. Serve all in one dish, very hot.  

Source — Creole Cookery Book
Prepared by Chase Lemoine
Louisiana Anthology
December 16, 2021

Brown Fricasse

Ingredients

• 3 lbs. of Beef or Veal
• 4 Eggs
• Flour
• 1/8 of Stale bread
• Salt
• Pepper
• Ginger
• Tomato or walnut catsup (ketchup)

Directions

1. Chop the beef or veal very fine, removing any stringy parts. 
2. Season the meat with pepper, salt, and a small amount of ginger.
3. Lightly beat 4 eggs, and gather a large plateful of stale bread. 
4. Form balls out of the ingredients, dip them into flour, and fry them.
5. Mix cold water and some seasonings with 2 tablespoons of flour, and pour everything into the pan.
6. Once it has begun boiling, throw some over the balls and let it stew for about 15 minutes. 
7. Dish them in tomato or walnut catsup (ketchup). 

Source — Creole Cookery Book
Prepared by Chase Lemoine
Louisiana Anthology
December 16, 2021

Terrapins

Ingredients

• Large, fat, thick-bodied terrapins.  Preferably female. 
• Salt
• Eggs
• Fresh butter
• Sherry or Madeira (wine).
• Powdered nutmeg
• Mace
• Possibly liquorish 

Directions

1. Place the terrapins whole into boiling water.  Add salt, and let them boil until done.
2. Take off the shells and extract the meat, while carefully removing the sand-bags, gall, and entrails.
3. Cut the meat into pieces, and place it into a stew pan with eggs and sufficient butter to stew well.
4. Let it stew until hot, keeping the pan carefully covered and over fire.
5. Make a sauce of beaten egg yolks and flavored with Sherry or Madeira (wine), powdered nutmeg, mace, and clumps of butter.
6. Stir the sauce over a fire until it comes close to a boil, and then serve.  Separately of preferred. 
7. It should be noted that an alternate version of the recipe says to add a small lump of liquorish about the size of a 5 cent piece (a nickel) and then serve once very hot. 

Source — Creole Cookery Book
Prepared by Chase Lemoine
Louisiana Anthology
December 16, 2021