Chocolate Coca-Cola Cake

Ingredients

       Cake 

• 1 cup Coca-Cola
• 1/2 cup vegetable oil
• 1/2 cup (1 stick) salted butter
• 1/3 cup Unsweetened Cocoa Powder
• 2 cups sugar
• 2 cups all purpose flour
• 2 eggs
• 1/2 cup buttermilk
• 1 tsp baking soda
• 2 tsp vanilla extract

        Frosting

• 1/4 cup unsweetened coca powder
• 1/2 cup (1stick) salted butter
• 1/4 cup Coca-Cola
• 3 cups powdered sugar
• 1 tsp vanilla extract

        

Directions

1. Preheat oven to 350 degrees Fahrenheit. Butter and flour a 13x9 cake pan. Set aside.
2. In a large bowl stir together sugar and flower. Set aside. 
3. In a saucepan, bring butter, Coca Cola, vegetable oil, and unsweetened  coca to a boil. 
4. Pour into the flower mixture and beat on medium low for about one minute.
5. Add eggs, buttermilk, baking soda and vanilla and beat for a another minute on medium speed.
6. Spread into the 13x9 prepared cake pan. Bake 30 minutes or until a toothpick comes out clean.
7. Preparing the frosting. In a saucepan over medium heat, bring butter, cocoa powder, and Coca Cola to JUST boiling.
8. Remove from the heat and whisk in powdered sugar and vanilla.
9. Pour over cake and spread quickly.
10. Allow the cake to cool.
11. Serve with vanilla ice cream and enjoy!
    

Prepared by Austin Irons
Louisiana Anthology
July 19, 2022

Roast Beef and Yorkshire Pudding

Ingredients

• Rib roast 
• Beef suet 
• 3 eggs 
• 1 pint sweet milk 
• 3 rounded tablespoons of flour 
• salt and pepper

Directions

1. Rub a rib roast with salt and pepper, and if not very fat, put in pieces of beef suet.
2. On top and around in pan place pieces of suet.
3. With these drippings baste every ten minutes, adding no water at all.
4. For rare beef, allow 15 minutes to the pound; well done, 20 minutes.
5. Within 20 minutes of serving remove roast.
6. Pour all drippings into a can for future use except about two tablespoonful. 
7.  Into the two tablespoons pour the pudding. 
8. For the pudding, beat three eggs together well.
9. To this add a pint of sweet milk.
10.  Add 3 rounded tablespoons of flour measured before sifting.
11.  Add salt and pepper to taste.
12. Cook until set.
13. Cut in squares and serve around roast. 

This is the real old English roast-beef, and if basted properly, is very delicious.

Source —  New Orleans Cook Book
Prepared by Austin Irons
Louisiana Anthology
July 19, 2022

Onion Soup

Ingredients

• Three medium sized onions
• 1 pint sweet milk 
• butter
• salt and pepper
• toast  

Directions

1. Fry three medium sized onions in butter, a light brown color.
2. Pour sweet milk into a granite boiler and place upon stove.
3. When it comes to a boil pour in the onions.
4. Season with butter, pepper, and salt.
5. Serve with toast.

Source — New Orleans Cook Book
Prepared by Austin Irons
Louisiana Anthology
July 18, 2022

Cake and Sauce

 Ingredients

    Cake

• 2 cups sugar
• 1 cup butter
• 1 cup milk
• 4 eggs 
• 3 1/2 cups of flour 
• 1 teaspoon vanilla extract 
• 2 teaspoons Dixie baking powder 

      Sauce

• 2 eggs 
• 3 tablespoons of powered sugar
• 3 tablespoons of milk
• 1 teaspoon of vanilla 

Directions

1. Beat butter and sugar to a cream.
2. Add yolks of eggs, milk, and flavoring. 
3. Add flower reserving two tablespoonfuls.
4. Add whites of eggs. 
5. Put baking powder in reserved flour and add to cake.
6. For the sauce, lightly beat the whites of two eggs.
7. Add 3 tablespoons of powered sugar. 
8. Add yolks of eggs, milk, and vanilla.
9. Prepare immediately before serving. 

Source —  New Orleans Cook Book
Prepared by Austin Irons
Louisiana Anthology
July 18, 2022

Grilled Duck Wraps

Ingredients

• 1 pound of thick cut bacon 
• 2 pounds duck breast
• 12 ounces cream cheese 
• Whole jalapeños 

Directions

1. Cut duck breast into strips, soak in saltwater to pull remaining blood from meat. 
2. Core jalapeños and cut in half long ways. 
3. Fill jalapeños with cream cheese and place breast strip onto cream cheese
4. Wrap in bacon and secure with toothpicks.
5. Grill until bacon is cooked to your likeness. 

                                                            

Prepared by Dylan Gray
Louisiana Anthology
July 18, 2022

Cold or Hot Slaw

Ingredients

• 1 egg
• 1 tablespoon of dry mustard
• 2 tablespoons of sugar 
• Salt to taste
• 1/2 head of medium sized white cabbage
• Vinegar (enough to moisten the cabbage)

Directions

1. Chop cabbage finely. 
2. Mix vinegar and finely chopped cabbage. 
3. Mix dry mustard with egg, beat up well. 
4. Combine all ingredients into pot and place over fire. 
5. When the slaw comes to a boil pull off and serve hot or cold. 

Source — New Orleans Cook Book
Prepared by Dylan Gray
Louisiana Anthology
July 18, 2022

How to Flavor a Tenderloin Steak

Ingredients

• Tenderloin Steak 
• Whole Lemon 
• Cajun Seasoning 
• Round Steak

Directions

1. Season tenderloin and round steak with Cajun seasoning. 
2. Broil tenderloin and round steak. 
3. Pull tenderloin and round steak and let rest on plate. 
4. While tenderloin still warm cut lemon in half and squeeze over. 

Source — New Orleans Cook Book
Prepared by Dylan Gray 
Louisiana Anthology
July 18, 2022

Scollopped Oysters

Ingredients

• 1/4 cup of butter 
• 1 cup of cracker crumbs 
• One dozen oysters
• Pepper and salt for taste

Directions

1. Melt butter and mix with cracker crumbs. 
2. Mix 1/4 cup of cracker and butter mixture with 1/2 of the oysters. 
3. Add the rest of the crumb mixture with the rest of the oysters and bake at 350 for 30-40 minutes. 

Source —New Orleans Cook Book

Prepared by Dylan Gray
Louisiana Anthology
July 18, 2022

Sicilian Biscuits

Ingredients

• 4 Eggs
  
• 12 oz. of Powder Sugar
• 10 oz. of Flour
• Vanilla Extract
• Butter

Directions

1. Whisk the 4 eggs and sugar in a pan while on low heat until the batter feels warm.
2. Remove the pan from the fire and stir thoroughly until the batter becomes cold.
3. After the batter turns cold, add the 10 oz. of flour and a teaspoon of vanilla extract. 
4. Butter some baking paper and place the paper onto a baking pan. 
5. USing your batter, drop the cake mixture into oval shape portions onto the buttered paper.
6. After creating your oval molds, bake your biscuits on low until done.
7. When you place the biscuits into the oven, sprinkle flour sugar onto the biscuits before you start baking. 

Source — La Cuisine Creole
Prepared by Chris Swedburg
Louisiana Anthology
July 18, 2022

Red Beans and Rice

Ingredients

• One pound of Kidney Beans
• Two cups of rice
• One half pound of sausage
• Tony Chachere's
• Salt
• Pepper

Directions

1. Wash beans and rice.
2. Boil beans until beans are soft.
3. Cook rice in the rice cooker.
4. Warm sausage in the oven.
5. Mix beans, rice, and sausage together.
6. Add seasonings to taste.

Source — Phillpott's Family Cookbook
Prepared by Ryan Phillpott
Louisiana Anthology
July 18, 2022

Chicken Fricassee

Ingredients

• One pound of tender chicken
• Five cups of water
• Tablespoon of butter
• One cup of flour
• Salt
• Pepper

Directions

1. Cut chicken.
2. Boil chicken in water for a few minutes.
3. Make gravy from flour.
4. Put chicken in gravy.
5. Salt and pepper to taste.

Source — New Orleans Cook Book
Prepared by Ryan Phillpott
Louisiana Anthology
July 18, 2022

Lemon Sherbet

Ingredients

• 10 Lemons
  
• 3 quarts of Water
• 2.5 pounds of sugar
• 3 Eggs

Directions

1. To make a gallon of Lemon Sherbet, you will need to gather at least 10 lemons. (More than 10 if the lemons are small.)
2. Measure 3 quarts of cold water and sweeten the water by adding 2.5 of loaf sugar to the cold water.
3. Next, beat the whites of the three eggs and add a pinch sugar to the eggs.
4. After mixing the sugar and egg whites, you can now stir the eggs and sugar into the the sweetened water mix.
5. Once you have mixed the lemon, water, sugar and eggs, you may then place the mixture in a bowl into the freezer. Surround the bowl with ice and salt to freeze.
6. Pineapple and orange sherbet could be made the same way if you substitute the lemons for pineapple or oranges. 

Source — La Cuisine Creole
Prepared by Chris Swedburg
Louisiana Anthology
July 18, 2022

Stuffed Pepper

 

Ingredients

• One half bell pepper
• One half green pepper
• Any cut of beef
• Two small tomatoes
• One half cup of rice
• Tablespoon of butter
• Sprig of parsley
• Salt
• Pepper

Directions

1. Cut bell pepper in half.
2. Clean out the core and seeds to create a hallow pepper.
3. Chop up the other half of the bell pepper and tomatoes.
4. Mix the chopped bell pepper, tomatoes, rice, salt, and pepper together well.
5. Stuff pepper with the mixed ingredients.
6. Set stuffed pepper in a pan with water, butter, and parsley.
7. Bake pepper until peppers are tender and brown.

Source — New Orleans Cook Book
Prepared by Ryan Phillpott
Louisiana Anthology
July 18, 2022

Stuffed Eggs

Ingredients

• 
  Eight eggs
• Two teaspoons of butter
• One cucumber
• Salt
• Pepper

Directions

1. Boil eggs.
2. Chill eggs.
3. Cut eggs in half carefully so the whites are not damaged beyond the cut.
4. Take yolks out and mash yolks with melted butter and finely chopped cucumbers.
5. Salt and pepper to taste.

Source — New Orleans Cook Book
Prepared by Ryan Phillpott
Louisiana Anthology
July 18, 2022

Rice Cakes

Ingredients

• 1 pint of Rice
  
• 1 teacup of Flour
• 2 Eggs
• 1/2 cup of Milk
• 1 tablespoon of Butter

Directions

1. Boil 1 pint of rice until the rice is soft.
2. After boiling the pint of rice; add 1 teacup of flour, 2 well beaten eggs, a pinch of salt and slowly add milk until you have reached a desirable thickness of batter.
3. Once all of those ingredients are mixed together,  add 1 tablespoon of melted butter or lard and mix the batter again.
4. Following the addition of butter, scoop out decent size portions on to a baking griddle and bake the cakes on there until the cakes are cooked through. 

Source — La Cuisine Creole
Prepared by Chris Swedburg
Louisiana Anthology
July 18, 2022

Shrimp and Grits

 

Shrimp and Grits

Ingredients

• Shrimp
• Old Fashion Quaker Grits
• Butter
• Any spices

Directions

1. Bring water to boil and add a teaspoon of salt
2. Pour one serving of Quaker Grits into water and wisk until fully cooked
3. Turn grits all the way down and let sit
4. Add butter to a sauce pan and stir around until butter is lathered
5. Place 10 shrimp into fully buttered pan
6. Cook on high for 10 minutes
7. Add shrimp to your grits and you are ready to serve

Source —Kittisubcharoen Cookbook 
Prepared by Thanapol Kittisubcharoen
July 16, 2019

A Plain Way to Cook a Turkey by Roasting

A Plain Way to Cook a Turkey by Roasting

Ingredients

• Turkey
• Butter
• Flour

Directions

1. Make a dressing to suit you; there are several to choose from in this book, made from bread, or forcemeat.
2. Stuff the turkey, season it with salt, pepper, and a little butter, dredge it with flour and put it in the oven.
3. Let the fire be slow at first, and hotter as it begins to cook.
4. Baste frequently with butter.
5. When the turkey is well plumped up, and the steam draws toward the fire, it is nearly done.
6. Dredge again with flour
7. Baste with more butter until it is a nice brown.
8. Serve with gravy and bread sauce; some like chestnuts stewed in the turkey gravy, and served with it. A very large turkey will take three hours to roast, one of eight pounds will take two hours.

Source — la Cuisine Creole
Prepared by F. F. Hansel & Bro ., Ltd
Louisiana Anthology
July 17, 2022

Bacon Ranch Chicken Taquitos

Ingredients

• 1 (8 ounce) package of cream cheese
• 12 slices of cooked, crumbled bacon
• 4 cups of cooked, shredded chicken
• 1 (1 ounce) packet of dry ranch dressing mix
• 2 cups of monterey jack cheese
• 20 flour tortillas
• Salt 
• Nonstick cooking spray

Directions

1. Preheat the oven to 425 degrees.
2. Cover a large baking sheet with aluminum foil and lightly spray with nonstick cooking spray.
3. Mix cream cheese, bacon, chicken, monterey jack cheese, and dry ranch dressing mix in a large bowl. Mix well!
4. Spoon 2-3 tablespoons of mixture onto a flour tortilla and roll it up.
5. Place taquito seam side down onto the baking sheet.
6. Repeat until all filling is used.
7. Spray the tops of the taquitos with nonstick cooking spray.
8. Sprinkle salt over the top of the taquitos.
9. Cook in the oven for 15-20 minutes or until the tops and/or edges are golden.

Source — My Mom

Prepared by Chiara Digilormo

Louisiana Anthology

July 17, 2022

Cold Meat, to serve

 Ingredients 

• Cold roast beef
• Gravy
• 2 tablespoons of wine or catsup
• Water
• Butter
• Browned flour
• Sliced leek (optional)
• Parsley (optional)

Directions

Gravy

1. Add hot water, a good bit of butter, and wine or catsup into a pot.
2. Add a spoonful of browned flour into the pot.
3. Let it stew gently.
4. Add it on top of meat.

Meat

1. Cut cold roast beef into slices.
2. Put slices onto a plate.
3. Pour enough gravy to cover the meat.

• If liked, add sliced leek and parsley.
• Good served with mashed potatoes

Source — La Cuisine Creole

Prepared by Chiara Digilormo

Louisiana Anthology

July 17, 2022

Maigre, without Meat

Ingredients

• ½ lb butter
• 6 onions
• 2 heads of celery
• ½ head of white cabbage
• Parsley
• 3 rolled crackers
• 8 cups of milk and/or water
• 2 eggs

Directions

1. Melt butter in a stewpan.
2. Slice and chop onions, celery, white cabbage, and parsley.
3. Add chopped onions, celery, white cabbage, and parsley into the stewpan.
4. Let boil for 20 minutes.
5. Stir in rolled crackers.
6. Boil 8 cups of water or milk. If desired, mix the milk and water to your liking just as long as you only use 8 cups.
7. Add boiled water and/or milk to the stewpan.
8. Allow to boil up gently for 30 minutes.
9. Take off the stove.
10. Beat eggs well and add to stewpan.
11. Immediately after adding the eggs.

Source — La Cuisine Creole

Prepared by Chiara Digilormo

Louisiana Anthology

July 17, 2022

Broth, Chicken

Ingredients

• Young fowl

• 4 cups of cold water

• Salt

• Head of lettuce

• Chervel

• 2 tablespoons pearl barley

Directions

1. Cut the fowl into 4 pieces.
2. Wash pieces well with cold water.
3. Fill a stewpan with 4 cups of cold water.
4. Place fowl pieces into the water-filled stewpan.
5. Put a pinch of salt into the stewpan.
6. Boil the chicken until it is skimmed well.
7. Chop up the head of lettuce.
8. Add the white head of the lettuce to the boiling water.
9. Add a handful of chervil to the boiling water.
10. Boil the broth for 1 hour.
11. Strain broth into a bowl.
12. Add the 2 tablespoons of pearl barley.

Source — La Cuisine Creole

Prepared by Chiara Digilormo

Louisiana Anthology

July 17, 2022

Melon Mangoes

Melon Mangoes

Ingredients

• Late, smaller than a teacup, smooth, green melons
• Horseradish
• Very small cucumbers
• Nasturtiums
• Small white onions
• Mustard seed
• Whole pepper
• Cloves
• All spices

Directions

1. Cut out a piece from the stem end large enough to allow you to take the seeds from the Mangos.
scrape out all the soft part
2. cover with the piece cut out and lay them in rows in a stone or wooden vessel as you do them.
3. scrape out all the soft part
4. Cover with the piece cut out and lay them in rows in a stone or wooden vessel as you do them.
5. Prepare the following stuffing: sliced horseradish, very small cucumbers, nasturtiums, small white onions, mustard seed, whole pepper, cloves and allspice; scald the pickles and cull them.
6. Rinse the melons in cold water, then wipe each one dry and fill it.
7. Put a cucumber, one or two small onions, with sliced horseradish and mustard seed, into each melon.
8. Put on the piece belonging to it and sew it with a coarse needle and thread.
9. Lay them in a stone pot or wooden vessel, the cut side up.
10. Strew over them cloves and pepper, make the vinegar (enough to cover them) boiling hot, and put it over them.
11. Cover with a folded towel; let them stand one night, then drain off the vinegar.
12. Make it hot again and pour it on, covering as before.
13. Repeat this scalding four or five times, until the mangoes are a fine green; three times is generally enough.
14. Be sure the melons are green and freshly gathered.
15. The proper sort are the last on the vines, green and firm.
16. If you wish to keep them till the next summer, choose the most firm, put in a jar and cover with cold fresh vinegar. 
17.  Tie thick paper over them.

Source — La Cuisine Creole
Prepared by F. F. hansell & Bro., Ltd
Louisiana Anthology
July 16, 2019

Tomato Soup with Vegetables. Very Fine

 

Tomato Soup with Vegetables. Very Fine. 

Ingredients

• Three carrots
• Three heads of celery
• Four onions
• Two turnips
• Butter
• Slice of ham
• Soup stock

Directions

1. Cut small, three carrots, three heads of celery, four onions and two turnips
2. Put them into a saucepan with a tablespoonful of butter, a slice of ham and a half cup of water.
Let them simmer gently for an hour.
3. Then if a very rich soup is desired add to the vegetables two or three quarts of good soup stock. (made by boiling a beef bone in three quarts of water until the meat is tender).
4. Let all boil together for half an hour, and then add ten or twelve ripe tomatoes and a half-dozen whole peppers.
5. Cook for another hour or so.
Strain through a sieve or coarse cloth.
6. Serve with toasted or fried bread cut in bits in the tureen. This is an elegant family soup, particularly nice in summer when the vegetables are fresh.

Source — La Cuisine Creole
Prepared by F.F. Hansell & Bro.,Ltd.
Louisiana Anthology
July 16, 2019

Baked Parmesan Yellow Squash

Ingredients

• Two medium-sized yellow summer squash
• Garlic salt & freshly ground black pepper
• Half a cup of freshly grated Parmesan cheese

Directions

1. Place an oven rack in the center position of the oven. Preheat the oven to 425°F. 
2. Line a baking sheet with foil or parchment paper.
3. Wash and dry the squash, and then cut each one into ¼-inch thick slices. 
4. Arrange the squash rounds on the prepared pan, with little to no space between them.
5. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. 
6. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.
7. Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. 
8. Serve immediately.

Source — Five Heart Home
Prepared by Kerington Bass
Louisiana Anthology
July 16, 2022

Boiled Pudding

Ingredients

• One cup suet chopped fine
• One cup of raisins cut in half
• Two cups flour
• One cup milk
• One cup sugar
• A little nutmeg
• A little salt
• One teaspoon of Dixie yeast powder

Directions

1. Mix together in a bowl 1 cup suet chopped fine, 1 cup of raisins cut in half, 2 cups flour, 1 cup milk, 1 cup sugar, a little nutmeg, a little salt, and 1 teaspoon Dixie yeast powder. 
2. Grease and flour a tin bucket. 
3. Put the pudding in and boil hard for 2 hours. 
4. Serve with a rich sauce.

Source — New Orleans Cook Book
Prepared by Kerington Bass
Louisiana Anthology
July 16, 2022

Tomato Egg Salad

Ingredients

• Lettuce Leaves
• Tomatoes
• Boiled Eggs
• Celery
• Salt
• Pepper
• Mayonnaise

Directions

1. Place in salad dish a few lettuce leaves. 
2. On this a layer of sliced tomatoes.
3. A layer of sliced hard-boiled eggs.
4. Sprinkle over this celery, salt, and pepper. 
5. Then another layer of tomatoes and so on till the dish is full. 
6. Over this pour a mayonnaise dressing. 
   
7. This is a very nice salad.

Source — New Orleans Cook Book
Prepared by Kerington Bass
Louisiana Anthology
July 16, 2022

Rice Dressing With Oysters

Ingredients

• Three cups of rice
• Two cups of water
• One large spoon of lard
• One small onion
• One tablespoon of pulverized sage
• One spoon of salt 
• One teaspoon of pepper
• Three dozen oysters
• Two eggs 
• One spoon of butter

Directions

1. Put 3 cups of rice in 2 cups of water over a quick fire.
2. Let come to a good boil.
3. Cover closely and cook slowly for 1⁄2 hour.
4. Put a large spoon of lard in a pan, add one small onion cut fine, 1 tablespoon pulverized sage, 1 spoon of salt 1 teaspoon of pepper, add 3 dozen oysters, and cook altogether 10 minutes. 
5. Turn the rice out in a bowl, beat 2 eggs and 1 spoon of butter into it well, add the oysters and gravy, and enough juice from the oysters to make it soft. 
6. This is enough to dress a medium-sized turkey. 
7. The oysters can be omitted if desired.
.

Source — New Orleans Cook Book
Prepared by Kerington Bass
Louisiana Anthology
July 16, 2022

Marshmallow Squares

Ingredients

• 3 tablespoons butter
• 10 oz. of marshmallows (about 40)
• 6 cups of rice cereal
• Sprinkles

Directions

1. Add marshmallows and butter into a large pot. Stir on low heat until melted.
2. Take off heat and mix in rice cereal well.
3. Butter baking dish and pour in marshmallow cereal mixture.
4. Wet hands and pat mixture down flat in pan.
5. Add sprinkles on top and cut into squares.

Prepared by Davis Sutton
Louisiana Anthology
July 13, 2022

Challah Bread

Ingredients

• 1 scant tablesppon (1 package) active dry yeast
• 1 3/4 cups lukewarm water
• 3/4-1 cup sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 5 cups bread flower
• 3 1/2 cups unbleached all-purpose flour
• 1 tablespoon salt
• Poppy or sesame seeds for sprinkling
• Honey 

Directions

1. In a large bowl, disolve the yeast in warm water.
2. Add the sugar and oil and mix well.
3. Beat in 2 eggs, 1 at a time.
4. Then, gradually stir in the bread flower, 2 cups of all-purpose flour, honey, and salt.
5. Once the dough is holding together, it is ready for kneading. 
6. Keading:
1. To knead by hand, use the heels of your hands to press the dough on a lightly floured surface for about 10 minutes or until the dough is smooth and elastic. Add the remaining all-purpose flour as needed.
2. To need by machine, use an electric mixer fitted with a dough hook. Knead for 5 minutes at medium speed or until smooth.
7. After kneading, place the dough in a large oiled bowl, cover with plastic wrap, and let it rest in a warm place for 1 hour, until almost doubled in size. You can use an oven that has been warmed up to 150 degrees for a few minutes and then turned off as a warm place.
8. When the dough is almost doubled in size, remove it from the bowl and punch it down. 
9. Then, return it to the bowl, cover it again, and let it rise in a warm place for about 30 minutes.
10. After this, it is time to braid the dough:
1. To make a 6-braided challah, take half of the dough and form 6 balls.
2. Roll each ball into a strand about 14 inches long and 1 1/2 inches long.
3. Pinch the strands together at one end and then gently spread them into 2 groups of 3.
4. Next, take the outside right strand over 2 to the middle empty space.
5. Then, take the second strand from the left to the far right.
6. Regroup to three on each side.
7. Take the left strand over 2 to the middle empty space and the second strand from the right over to the far left.
8. Continue this method until the strands are braided.
11. Take the other half of the dough and form into 12 tight balls. This is symbolic of the 12 shewbread that were placed on the alter in the Temple of Jerusalem.
12. Place the balls in the bottom of a greased 10- by 4-inch loag pan.
13. Place the braided dough on top of the dough at the bottom of the pan.
14. Let the challah loaf rise another hour, uncovered.
15. 15 minutes before putting the loaves in the oven, beat the remaining egg and brush it gently over the bread.
16. Sprinkle the poppy or sesame seeds onto the bread.
17. Preheat the oven to 400 degrees and bake the loaf fro 10 minutes.
18. Then, reduce the heat to 375 degrees and bake for 30 minutes more.
19. Finally, remove the bread from the oven and let it cool.

Prepared by Wesley Goldstein
Louisiana Anthology
July 15, 2022

Tomato Jelly

Ingredients

• Slices of the ripest and best tomatoes
• A piece of dough
• Brown sugar
• Eggs

Jelly made to eat with meat without using sugar

• Salt
• Pepper
• Mace
• Nutmeg

Directions

1. Fill a large jar with the tomato slices.
2. Lay a cloth over the jar and put the dough over it, to keep in the heat.
3. Place the jar in a large pot of water and boil constantly for 4 to 5 hours.
4. Strain the juice through a coarse hair sieve. 
5. If you wish for the jelly to be very sweet, then for every pint of juice add 1 lb of brown sugar. Half that quantity if it is to be eaten with meat.
6. Add the whites of 8 eggs to every gallon of juice.
7. Skim it and boil till nearly half eveaporated.
8. Put it in glasses and keep them in the sun until sufficiently thick.
9. A very good jelly may be made to eat with meat, by using salt, pepper, mace, and nutmeg instead of sugar.

Source — Creole Cookery Book
Prepared by Wesley Goldstein
Louisiana Anthology
July 15, 2022

Pickled Onions

Ingredients

• Onions
• Good vinegar
• Mace
• Horse radish
• Water
• Salt
  
  

If you want white coloring

• Oil

If you want yellow coloring

• 2-3 tablespoons of tumeric

Directions

1. Put the onions in salt and water strong enough to bear an egg.
2. Change the water every day.
3. Then make a strong brine that is boiling hot and pour it on for 3 days.
4. Next, put the onions on a sieve to drain.
5. Once finished, put them in a jar.
6. Fill the jar with vinegar, mace, and horse radish.
7. If you wish them to be white, put salt and oil over the top.
8. If you prefer them yellow, add the tumeric with the vinegar.
9. Tie them up very close and they will keep any length of time for table use.

Source — Creole Cookery Book
Prepared by Wesely Goldstein
Louisiana Anthology
July 15, 2022

 

Ingredients

• Turkey
• Butter
• Flour

Directions

1. Make a dressing to suit you; there are several to choose from in this book, made from bread, or forcemeat.
Stuff the turkey, season it with salt, pepper, and a little butter, dredge it with flour and put it in the oven
2. let the fire be slow at first, and hotter as it begins to cook.
3. Baste frequently with butter.
4. When the turkey is well plumped up, and the steam draws toward the fire, it is nearly done; then dredge again with flour, and baste with more butter until it is a nice brown.
Serve with gravy and bread sauce; some like chestnuts stewed in the turkey gravy, and served with it. A very large turkey will take three hours to roast, one of eight pounds will take two hours.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Risen Corn Cake

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Ingredients

• 1 pint of scalding milk
• 1 quart of sifted cornmeal
• Spoonful of good lard
• 3 well beaten eggs
• 1 teaspoon of salt
• 2 tablespoons of yeast

Directions

1. Pour the pint of milk on the quart of sifted cornmeal.
2. When cool, stir in the lard, eggs, and salt.
3. Stir these ingredients with the yeast.
4. Beat all of these ingredients together.
5. Once finished, set it to rise.
6. When risen, bake in tins.

Source — Creole Cookery Book
Prepared by Wesely Goldstein
Louisiana Anthology
July 15, 2022

Chicken Gumbo

Ingredients

• 1 1/2 pound of chicken breast
• 1/2 pound of andouille sausage
• 1/4 cup of flour
• 6 slices of bacon
• 1/4 cup of cooking oil
• 6 eggs
• 1 onion
• 5 celery ribs
• 1 green bell pepper
• 1 10 ounce package of okra
• 1 16 ounce can of diced tomatoes
• 7 cups of chicken broth
• 6 green onions
• salt
• pepper
• 2 cups of long grain rice

Directions

1. Boil eggs and peel when finished then set aside.
2. Using a large cast iron pot, cut bacon into pieces and fry until crisp.
3. Remove bacon from grease and set to side.
4. Cook sausage then set aside.
5. Cook cut chicken and then set aside.
6. All food already cooked needs to be refrigerated until further use.
7. Add cooking oil to the pot along with the flour.
8. Stir flour and oil for 30 mins frequently on low to medium heat until brown.
9. Add onions and cook until they are translucent.
10. Add the okra and cook until they appear slippery.
11. Add liquids to the pot and bring to a simmer.
12. Next add the celery and bell peppers into the pot.
13. Simmer the ingredients in the pot until it begins to thicken.
14. Once you have the consistency desired cover the pot and let it simmer until the meal is complete.
15. About an hour before serving, cook the long grain rice in a rice cooker or stove top.
16. Before serving, add your green onions, salt, and pepper to taste along with the peeled hard boiled eggs.
17. After continued simmering for a few more minutes, begin putting rice in a bowl then use a ladle to scoop gumbo out from the cast iron pot.

Prepared by Tristan Sullivant
Louisiana Anthology
July 14, 2022

Terrapin

Ingredients

• One terrapin
• Salt
• Cayenne
• Pepper
• Mace
• Butter
• Flour
• Four ounces of Sherry Wine

Directions

1. Boil Terrapin in water until outer shell and toe-nails can be removed.
2. Wash and then boil in salted water until the fleshy part of leg is tender.
3. Put terrapin in a bowl or deep dish to remove second shell.
4. Remove the sand bag, the gall bladder, and spongy part 
5. Cut the meat and season with salt, pepper, cayenne, and mace
6. Thicken with flour and butter then proceed to cook
7. Before serving put four ounces of sherry wine for each terrapin
8. Pour on hot buttered toast 

Source — La Cuisine Creole
Prepared by Tristan Sullivant
Louisiana Anthology
July 14, 2022

Wine Sauce for Venison or Mutton

Ingredients

• Pint of soup 
• A dozen cloves
• One teaspoon of salt
• A small amount of pepper
• One cup of wine or currant jelly

Directions

1. Take a pint of soup from the stock pot.
2. Boil down to half a pint.
3. Season with a dozen cloves, a teaspoon of salt, and a small amount of pepper.
4. Stir in a cup of wine or you can use currant jelly as well.

Source — La Cuisine Creole
Prepared by Tristan Sullivant
Louisiana Anthology
July 14, 2022

Omelette Au Naturel

Ingredients

• Eight eggs
• One teaspoon of salt
• One-and-a half teaspoon of pepper
• One tablespoon of water
• One cup of sweet butter
• (You can also add other variety ingredients if wanted such as grated ham, finely chopped onion, parsley, or even some sugar.)

Directions

1. Crack eight eggs into a bowl.
2. Add one teaspoon of salt and half a teaspoon of pepper.
3. Mix vigorously and add a tablespoon of water.
4. Place a pan on stove low to medium heat and add sweet butter.
5. Pour eggs into pan and use a skimmer spoon to raise as it cooks.
6. Once edges turn brown fold one side in and fold the other side on top of the first fold.
7. Keep rotating omelet until it is done and looks like a small roly-poly pudding.

Source — La Cuisine Creole
Prepared by Tristan Sullivant
Louisiana Anthology
July 14, 2022

Banana Bread

Ingredients        

• 3 ripe bananas
• 2 large eggs
• 1 1/2 cup of all purpose flour
• 1 cup of walnuts
• 1 cup of raisins
• 3/4 cup of granulated sugar 
• 1/2 cup of unsalted butter
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F and grease pan.
2. Roast walnuts on the stove. Then chop and let them cool.
3. Mix 8 tbsp of butter and 3/4 cup of sugar in a medium bowl.
4. Mash bananas and eggs in a separate bowl.
5. Mix in a separate bowl 1 and a 1/2 cups of flour, 1 tsp. of baking soda, and 1/2 tsp of salt. 
6. Add mashed bananas and eggs to that mixture.
7. Beat in the the 1/2 tsp of vanilla extract, walnut, and raisins. 
8. Bake for 55-60 minutes at 350°F.

                                                                                                                        Source —Natasha's Kitchen

Prepared by Lauren Petrus
Louisiana Anthology
July 13, 2022

Almond Biscuits

 

Ingredients                                                                       

• 8 yolks of eggs
• 4 egg whites
• 3 ounces of flour
• 3/4 pound of loaf sugar
• 1/2 pound of almonds
• butter
• sugar
• rose or orange flower water

Directions

1. Preheat oven to 360°F.
2. Blanch and pound 1/2 lb. of almonds until fine.
3. Add as much of rose or orange flower needed to prevent from oiling.
4. Beat the egg whites and yolks together until light and fluffy in a separate bowl.
5. Add and beat  in almonds and 3/4 lb. of loaf sugar to the egg mixture.
6. Add the flour after beating is done. Flour must be stirred not beaten.
7. Butter pan and fill half full.
8. Sprinkle sugar on top and place in oven at 360°F for 15-17 minutes.

Source — Creole Cookery Book
Prepared by Lauren Petrus
Louisiana Anthology
July 13, 2022

Tea Cakes

 

Ingredients                     

• 3 cups of sugar
• 3 eggs
• 3 eggs
• 2 cups of flour 
• 1 cup of butter
• 1 teaspoon of soda

Directions

1. Preheat oven to 400°F.
2. Mix all ingredients together.
3. Roll dough out until smooth.
4. Make small cakes of dough about 1 ounce, and  place on a non-greased pan.
5. Bake into small cakes at 400°F degree 7-9 minutes or until golden.

Source — Creole Cookery Book
Prepared by Lauren Petrus
Louisiana Anthology
July 13, 2022

To Make Sweet Breads

 

Ingredients                                                           

•  1 pound of raw veal
• 1 egg
• 1 cup of butter
• 1 cup of breadcrumbs        
• 1/2 pound of fine marble mortar or beef suet
• 1/2 tablespoon of salt 
• 1/2 tablespoon of salt                                                                                                                

Directions

1. Take 1 lb. of raw veal and shred it into fine pieces.
2. Add the 1/2 lb. of marble mortar of beef suet to the fine raw veal .
3. Season well with salt and pepper.
4. Beat again until very fine.
5. Shape into the desired size of sweet breads.
6. Beat 1 yolk of an egg and dip sweet bread into it (add egg white as well for lighter color of sweet bread).
7. Fry the sweet bread in a great deal of butter (2-3 minutes each side.)
8. Place bread crumbs on the top of them while frying, and add butter to the top of the sweet bread. Cook until light golden brown.

Source — Creole Cookery Book
Prepared by Lauren Petrus
Louisiana Anthology
July 13, 2022

Bravarian Ice Cream

Ingredients

• 1 pint of cream
• Vanilla or lemon
• 1 1/2 tablespoons of gelatine
• Water

Directions

1. Sweeten 1 pint of cream to taste, flavor with vanilla or lemon.
2. Churn the cream to a froth; skim the froth as it rises, and put in a glass dish.
3. Dissolve 1 1/2 tablespoons of gelatine in warm water, pour into the froth and stir for 15 minutes.
4. Pack or set in ice, and it will be ready for use in a few hours.

Source — New Orleans Cook Book
Prepared by Davis Sutton
Louisiana Anthology
July 13, 2022

Coffee Frozen

Ingredients

• Coffee
• Cream
• Sugar

Directions

1. Prepare the coffee as for the table. 
2. Add cream and sugar, making it sweeter than for drinking.
3. Freeze and serve in after dinner coffee cups.

Source — New Orleans Cook Book
Prepared by Davis Sutton
Louisiana Anthology
July 13, 2022

Chocolate Cream

Ingredients

• 12 eggs
• 3 cups of sugar
• 1/2 gallon of milk
• 1/2 cup chocolate or cocoa
• Vanilla extract

Directions

1. Beat all the eggs, except the whites of 3 with the sugar and chocolate
2. Add the milk then boil to a thin custard.
3. When it begins to freeze, add the whites of the eggs.

Source — New Orleans Cook Book
Prepared by Davis Sutton
Louisiana Anthology
July 13, 2022

Lobster and Shrimp Étoufée

My son Kerr and I visited Maine this summer, and my host Lisa Walker wanted to make some étoufée with leftover lobster. However, we only had ½ pound of lobster left, so we ended up adding shrimp to the dish. Check out the stock recipe we used. 

 Ingredients

• ½ pound of lobster meat (more if you didn't eat it!)
• 2 pounds of shrimp
• ½ cup canola oil
• ½ cup flour
• 1½ cups diced onions
• ¾ cup diced bell pepper
  
• ¾ cup diced celery
• 5 cloves minced garlic
• 3 cups stock

Spice Mix

• ¼ teaspoon thyme leaves
• 2 bay leaves
• ½  tsp crushed red pepper
• ¼ tsp of cayenne pepper.
• ¼ white pepper
• ¼ tsp black pepper
• Salt to taste

Directions

1. Make a roux. combine the oil and the flour in a Dutch oven. 
2. Heat and stir until the roux is a caramel color.
3. Add the garlic, onions, bell pepper, and celery. Sauté until the onions are soft and clear.
4. Add the spice mix.
5. Add the stock slowly while stirring. Simmer for at least 30 minutes, longer if you like.
   
6. Add the shrimp and cook them just long enough to turn pink. You don't want them to become tough through overcooking. 
7. Add the cooked lobster just long enough to warm it up.
8. Serve over rice.

Source — adapted from the Dooky Chase Cookbook

Prepared by Bruce R. Magee and Lisa Walker

Louisiana Anthology

June 20, 2022

Lobster and Shrimp Étoufée

My son Kerr and I visited Maine this summer, and my host Lisa Walker wanted to make some étoufée with leftover lobster. However, we only had ½ pound of lobster left, so we ended up adding shrimp to the dish. Check out the stock recipe we used. 

 Ingredients

• ½ pound of lobster meat (more if you didn't eat it!)
• 2 pounds of shrimp
• ½ cup canola oil
• ½ cup flour
• 1½ cups diced onions
• ¾ cup diced bell pepper
  
• ¾ cup diced celery
• 5 cloves minced garlic
• 3 cups stock

Spice Mix

• ¼ teaspoon thyme leaves
• 2 bay leaves
• ½  tsp crushed red pepper
• ¼ tsp of cayenne pepper.
• ¼ white pepper
• ¼ tsp black pepper
• Salt to taste

Directions

1. Make a roux. combine the oil and the flour in a Dutch oven. 
2. Heat and stir until the roux is a caramel color.
3. Add the garlic, onions, bell pepper, and celery. Sauté until the onions are soft and clear.
4. Add the spice mix.
5. Add the stock slowly while stirring. Simmer for at least 30 minutes, longer if you like.
   
6. Add the shrimp and cook them just long enough to turn pink. You don't want them to become tough through overcooking. 
7. Add the cooked lobster just long enough to warm it up.
8. Serve over rice.

Source — adapted from the Dooky Chase Cookbook

Prepared by Bruce R. Magee and Lisa Walker

Louisiana Anthology

June 20, 2022

Lobster Stock

I recently visited Maine, and my host Lisa Walker and I wanted to make étoufée with some leftover lobster. Here is the recipe for the stock we used. You can also use the shells from other shellfish.

 Ingredients

• 4-6 cups Maine lobster shells
• 2 Onions
• 2 Carrots
• 2 Celery stalks with the leaves
• 3 Sprigs of thyme from garden
• 5 Parsley sprigs
• 3 Garlic scapes
• 1 Dill sprig
• 3 Tarragon stems
• 1 1/2 cup dry white wine
• 2 bay leaves
• 2 Tbs tomato paste
• 20 peppercorn
• Water to cover the shells.

Directions

1. Clean the shells. Take out the insides.
2. Roast the shells for 20 minutes at 400°. (Optional)
3. Cover the shells with water.
4. Simmer lobster shells for 30 minutes.
5. Add the other ingredients.
6. Simmer for an hour.
7. Let it cool on the stovetop.
8. Strain & store.

Source — Simply Recipes

Prepared by Bruce R. Magee and Lisa Walker

Louisiana Anthology

June 20, 2022

Lobster Stock

I recently visited Maine, and my host Lisa Walker and I wanted to make étoufée with some leftover lobster. Here is the recipe for the stock we used. You can also use the shells from other shellfish.

 Ingredients

• 4-6 cups Maine lobster shells
• 2 Onions
• 2 Carrots
• 2 Celery stalks with the leaves
• 3 Sprigs of thyme from garden
• 5 Parsley sprigs
• 3 Garlic scapes
• 1 Dill sprig
• 3 Tarragon stems
• 1 1/2 cup dry white wine
• 2 bay leaves
• 2 Tbs tomato paste
• 20 peppercorn
• Water to cover the shells.

Directions

1. Clean the shells. Take out the insides.
2. Roast the shells for 20 minutes at 400°. (Optional)
3. Cover the shells with water.
4. Simmer lobster shells for 30 minutes.
5. Add the other ingredients.
6. Simmer for an hour.
7. Let it cool on the stovetop.
8. Strain & store.

Source — Simply Recipes

Prepared by Bruce R. Magee and Lisa Walker

Louisiana Anthology

June 20, 2022

Chicken Salad

 

Ingredients

• 1 large hen or rooster
• 12- 18 boiled eggs 
• 8 to 10 celery
• 1 tablespoons of mustard, vinegar, salt and pepper

Directions

1. Boil hen until tender
2. Save jelly oil from water which hen was boiled in
3. Boil the eggs
4. Chop up the celery 
5. Chop up eggs and chicken
6. Mix all ingredients together

Source — Creole Cookery Book
Prepared by Mikaila  Coleman
Louisiana Anthology
May 24, 2022

Virginia Cakes

 

Ingredients

• Flour 
• Meal
• 4 eggs to a quart
• 1 teacup of good yeast

Directions

1. Equal amount of flour and meal
2. Sift well
3. Add eggs and yeast
4. Make it up with water and salt

Source — Creole Cookery Book
Prepared by Mikaila Coleman
Louisiana Anthology
May 24, 2022