The Way to Make Good Coffee and Tea

Ingredients

• coffee grounds or loose leaf tea
  
• water
  

Directions

1. For making coffee or tea, never boil the water more than three or four minutes as most of its natural properties escape by evaporation, leaving very insipid liquid when boiled very long, which spoils the coffee or tea. Never use the water left in the tea-kettle over night, but have fresh boiled water always if you want good coffee or tea.
2. For tea, have an earthen or china pot, scald it out well and set on the stove, where it will dry and keep hot, when dry put in two teaspoonfuls of tea, let heat a minute or two and ten minutes before serving, pour in a pint of fresh boiling water.

Source — New Orleans Cook Book.
Prepared by Mai Nguyen
Louisiana Anthology
September 22, 2022

Filling for Lemon Pies

Ingredients

• 
  juice from 2 lemons
• 2 cups flour, plus 4 tablespoonsful flour
• 3 cups sugar
• 4 eggs
• 2 cups water
• 1 teaspoonful of Dixie lemon extract

Directions

1. Grate the yellow covering and squeeze out the juice of 2 lemons into a granite pan.
2. Add 2 cups flour, 2 cups sugar, the yolks of 4 eggs, reserving the whites in a separate dish, add 4 tablespoonsful flour, 2 cups water added slowly while stirring.
3. When smooth, cook until thich enough to pour into the crust, which should be already baked.
4. Beat the 4 whites of eggs into a froth, add 1 cup sugar, 1 teaspoonful of Dixie lemon extract.
5. Pour over the pies, return to oven until the white top becomes a light brown.

Source — New Orleans Cook Book.
Prepared by Mai Nguyen
Louisiana Anthology
September 22, 2022

Sponge Cake

Ingredients

• 1 cup flour
  
• 1 cup sugar
• 1 teaspoon Dixie baking powder
• 3 eggs

Directions

1. Sift 1 cup flour, 1 sup sugar and 1 teaspoon Dixie baking powder together.
2. Then break 3 eggs into it.
3. And only beat enough to get a smooth batter.

Source — New Orleans Cook Book
Prepared by Mai Nguyen
Louisiana Anthology
September 22, 2022

Bruce's Chili

Ingredients

• 6 pounds lean ground beef. Rough ground if you can find it.
• 2 14.5 oz. cans Hunts Fire-Roasted Diced Tomatoes. Regular diced tomatoes will also work.
• 1 29 oz can Tomato Sauce
• 1 28 oz can Crushed Tomatoes
• 1 12 oz can Tomato Paste
• 2 10 oz cans Rotel Tomatoes Original
• 1 qt Beef Stock
• 4 onions
  
• 4 bell peppers
• 1 bunch of celery
• 3 Tbs minced garlic
• 1 7 oz. of chopped chipotle in adobo sauce
• 1 Tbs Fancy Light Chili Powder
• 1 Tbs Chipotle Chili Powder
• 1 Tbs Fiesta Chili Powder
• 3 Tbs smoked paprika
• 2 Tbs Oregano
• 2 tsp ground coriander
• 1 tsp cumin
• 1 tsp coriander
• 2 Tbs Creole seasoning
  

Creole seasoning 

• 1 Tbsp salt
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1½ tsp black pepper
• 1½ tsp white pepper
• 1½ tsp red pepper (cayenne)

Directions

1. Combing the stock, diced tomatoes, crushed tomatoes, and tomato sauce in a large stock pot. Simmer on low.
2. Dice the vegetables.
3. Sauté the vegetables. Add them to the stock.
4. Brown the ground meat. Drain. 
5. Add the meat to the stock.
6. Add the spices. Add Creole seasoning to taste.
7. Simmer 30 minutes to a couple of hours to all the flavors to blend.

Source — Bruce R. Magee
Prepared by Bruce R. Magee
Louisiana Anthology
September 21, 2022

Chicken Alfredo

Ingredients

• Chicken breast: 1 per person 
• Pasta 
• Salted butter
• Garlic
• milk
• Salt 
• peper
• Parmesan cheese
• Flour
• olive oil

Directions

1. Remove any bones from the Chicken Breast and flatten.
2. Salt and pepper on both sides.
3. Lightly oil pan with olive oil and cook chicken breast. 
4. Break up garlic and saute for 30 seconds. 
5. Add flour and whisk until golden.
6.  Add milk and whisk. Add small amounts until smooth and to taste.
7. Boil water and cook pasta. 
8. Plate with pasta and sauce and add parmesan cheese.
9. Chicken breast is separate but can be cut up and mixed together.

Source — Lisa Tucker
Prepared by Matthew Tucker
Louisiana Anthology
October 19, 2022

German Potato Salad

Ingredients

• Seven Russet potatoes
• Ten eggs
• One bunch of green onions
• Two celery stalks
• One tablespoon of canola oil
• Five tablespoons of distilled white vinegar
• Salt to taste
• Pepper to taste

Directions

1. Boil seven Russet potatoes until soft, drain, peel, and cut into bite-size chunks. 
2. Boil ten eggs, peel when they are room temperature, and cut the whites and yolks into small pieces.
3. Dice one bunch of green onions.
4. Dice two celery stalks.
5. Combine above ingredients into a large mixing bowl.
6. Pour in one tablespoon of canola oil.
7. Pour in five tablespoons of distilled white vinegar.
8. Mix all together and taste.
9. Sprinkle salt and pepper to taste.
   
   
   
   
   
   
   
   
   
   
   Prepared by Jonathan Frazier

   Louisiana Anthology

   September 21, 2022
   
   

Eggs and Butter Sauce

Ingredients

• Six eggs
• One cup of butter, melted
• A little flour
• Pepper
• Salt
• Lemon (optional)
• Walnut catsup (optional)

Directions

1. Boil six eggs hard.
2. When cold, peel them and put them into a cup of butter, melted.
3. Mix with a little flour, make it hot, stir in pepper and salt.
4. Some people like lemon, and many require walnut catsup. This is left to personal taste. 

Source — La Cuisine Creole
Prepared by Jonathan Frazier
Louisiana Anthology
September 21, 2022

Egg Plant

Ingredients

• One eggplant
• 4 or 5 slices of bread
• Water
• A little thyme
• Onions
• Pepper
• Salt

Directions

1. Take one eggplant and boil till soft, peel.
2. Put 4 or 5 slices of bread in water.
3. When sufficiently soft, squeeze dry and season with a little thyme, onions, pepper and salt.
4. Fry the onion soft.
5. Mix all together, make into cakes and fry brown.

Source — New Orleans Cook Book
Prepared by Jonathan Frazier
Louisiana Anthology
September 21, 2022

How to Fry Plantans

Ingredients

• Plantans
• Sugar
• One tablespoon of butter
• About one tea-spoonful of cinnamon
• A little warm water
• Thick syrup (optional)

Directions

1. Slice them and fry (or fry them until soft, make a thick syrup and pour over them).
2. As they are taken out of the skillet, sprinkle sugar over them.
3. After they are all fried, put a tablespoon of butter in the skillet, and put all in.
4. Pour a little warm water over them and sprinkle in about a tea-spoonful of cinnamon.
5. Set in the oven and bake.

Source — New Orleans Cook Book
Prepared by Jonathan Frazier
Louisiana Anthology
September 21, 2022

Breakfast Casserole

Ingredients

• One pound of sausage
• Two eggs
• Two cups of shredded cheese
• Two cups of milk
• One bag of tater tots

Directions

1. Preheat oven to three hundred fifty degrees.
2. Spread sausage on the bottom of a pan. 
3. In a bowl, whisk eggs and add cheese and milk, then stir together.
4. Pour mixture over the sausage then top with tater tots.
5. You can add salt and pepper to the top as needed, then bake uncovered for 45 minutes.

Source — Kristy Krivjansky
Prepared by Grace Rivet
Louisiana Anthology
September 21, 2022

                                                                                                                  

                                                                                    

                                                                                     

Oyster Pickle. Very Easy and Nice

 

Ingredients

• Four dozen oysters
• Two teaspoons of pepper
• Two blades of mace
• One tablespoon of salt
• One cup of wine vinegar
• One cup of fresh vinegar

Directions

1. Wash the oysters and strain them carefully.
2. Add salt, mace, and wine vinegar.
3. Bring to a boil and let simmer for five minutes.
4. Remove and place oysters into small jars.
5. Boil the pickle again and let cool. When cool add the fresh vinegar.
6. Fill jars with the pickle and seal them for later use.

Source — La Cuisine Creole
Prepared by Andrew Finch
Louisiana Anthology
September 20, 2022

Royal Diplomatic Pudding

Ingredients

• One box of gelatin
• Two cup of water 
• Five cups of granulated sugar
• One half cup of lemon juice
• One green leaf
• One cup of orange juice
• Red fruit coloring
• Three egg whites

Directions

1. Add one cup of water to a box of gelatin.
2. Once it dissolves, divide in half.
3. To one half, add three cups of granulated sugar, one half cup of lemon juice, and one cup of water.
4. Put it on low heat to melt the sugar, then add green leaves to color it.
5. With the other half of gelatin add two cups of sugar and one cup of orange juice.
6. Color with red fruit coloring, and when ready to congeal add three egg whites beaten to a stiff froth and then add to the green.
7. This is a wonderful dessert, and it looks like a watermelon. 

Source — New Orleans Cook Book
Prepared by Grace Rivet
Louisiana Anthology
September 20, 2022

Fig Pudding

Ingredients

• Three cups of bread crumbs
• One cup of milk
• One cup of brown or white sugar
• One pound of figs
• One teaspoon of soda
• One cup of suet
• Two eggs
• Hot sauce
• Spices if desired

Directions

1. Finely chop suet. 
2. Combine ingredients and steam for two hours.
3. Best when served with hot sauce.

Source — New Orleans Cook Book
Prepared by Grace Rivet
Louisiana Anthology
September 20, 2022

Bread Sponge (Mary Anne's)

Ingredients

• Six potatoes 
• Six tablespoons of baker's yeast
• Two tablespoons of white sugar
• Two tablespoons of lard
• One teaspoon of baking soda
• One quart of warm water 
• Three cups of white flour (sifted)

Directions

1. Peel and boil the potatoes.
2. Mash the potatoes.
3. Mix in the lard and sugar to the mashed potatoes until creamy.
4. Gradually mix in a quart of the water in which the potatoes were boiled. 
5. Beat in the flour until smooth.
6. Mix in the yeast, and lastly the baking soda. 
7. Cover lightly and set to rise overnight in a warm place

Source — The Unrivalled Cook-Book
Prepared by Zoe Hennigan
Louisiana Anthology
September 18, 2022

Chocolate Cake

Ingredients

Cake Batter

• Two cups of sugar (sifted)
• Four cups of flour (sifted)
• Two tablespoons of butter
• Four eggs (beaten)
• One cup of milk
• Two teaspoons of cream of tartar
• One teaspoon of baking soda
• One teaspoon of vanilla (to taste)

Filling 

• 1/2 cup of chocolate (grated) 
• One egg yolk
• 1/2 cup of powdered sugar (to taste)
• 1/4 cup of milk (enough to make moist)

Directions

1. Mix the cake batter altogether until smooth
2. Distribute batter evenly among three, flat sheet pan with a 1 inch rim
3. Bake  
4. Mix the filling
5. Let cake cool then ice with chocolate filling

Source — The Unrivalled Cook-Book
Prepared by Zoe Hennigan
Louisiana Anthology
September 20, 2022

Mock Mince Pies

Ingredients

• One cup of dried bread crumbs
• Two cups of seeded and chopped raisins 
• Half cup of molasses
• One lemon
• Nutmeg
• Cinnamon
• Sugar
• Water

Directions

1. Juice and grate the lemon.
2. Combine bread crumbs, raisins, molasses, lemon, and add whatever spice is desired.
3. Taste and add sugar and water as needed.

Source — New Orleans Cook Book
Prepared by Grace Rivet 

Louisiana Anthology
September 20, 2022

Chicken Curry

Ingredients

• 1 teaspoon mustard seeds
• 2 teaspoon ground turmeric
• 1 teaspoon black pepper
• 2 bay leaves
• 1 large onion chopped
• 2 cups chicken stock
• 2 large tomatoes chopped
• 1/4 teaspoon salt
• 3 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 4 dried red chilies
• 1 tablespoon fresh ginger
• A handful of fresh cilantro leaves

Directions

1. Mix Turmeric, pepper, and salt together.
2. rub the turmeric black pepper and salt all over the chicken and marinate in the refrigerator.
3. In medium heat, fry the mustard seeds for a few seconds.
4. Heat the oil over medium heat.
5. Add the garlic, ginger, ground spice mixture, cumin, chilies, and bay leaves, and stir to combine.
6. Add the onion and stir the mixture.
7. Sprinkle the chopped cilantro.
8. Serve with cooked white rice.

Source — My Mother's Curry
Prepared by Biraj Thapa
Louisiana Anthology
Sep 19, 2022

Pastalaya

Ingredients

• Two pounds of boneless, skinless chicken thighs
  
• One pound of andouille sausage
• Two onions
• Two sticks of celery
• One bell pepper
• One bunch of green onions
• One punch of parsley
• One 10.5 ounce can of cream of chicken soup
• Two 6 ounce cans of Dawn Fresh Mushroom Steak Sauce
• One 32 ounce carton of low sodium chicken stock
• One lb. of noodles, any type
• One Tablespoon Vegetable oil
• Cajun seasoning, to taste

Directions

1. Cut up your chicken thighs and andouille sausage and season with Cajun seasoning.
2. Chop up your onion, celery, and bell pepper.
3. Set chicken, sausage, and veggies to the side.
   
4. Heat up your pot with one tablespoon of vegetable oil.
5. Once pot is heated, throw in your chicken and sausage and cook until meat is browned.
6. Remove chicken and sausage, reserve to the side.
7. Add onion, celery, and bell pepper to the pot.
8. Saute until completely soft.
9. Stir in one can of cream of chicken soup and two cans of mushroom steak sauce.
10. Add chicken and sausage back into the pot, mix well.
    
11. Add one carton of chicken stock.
12. Add in one pound of choice noodles.
13. Raise the heat until it comes to a boil.
14. Lower heat and let cook until most of the liquid has evaporated.
15. Cut the fire and place the lid for approximately 15 minutes.
16. Garnish with green onion and parsley flakes.

Source — britscookin
Prepared by Denia Gonzalez
Louisiana Anthology
September 20, 2022

Ginger Bread

Ingredients

• Four pounds of flour
• One pound of brown sugar
• One pound of butter
• Two ounces of ginger
• Half cup of cream, warmed
• One quart of molasses

Directions

1. Take all your ingredients and knead them well together.
2. Roll out.
3. Bake quickly.

Source — Creole Cookery Book
Prepared by Denia Gonzalez
Louisiana Anthology
September 20, 2022

Dried Bread Crumbs

Ingredients

• Bread

Directions

1. Save all your pieces of bread.
2. Put bread into the oven.
3. Take bread out of the oven.
4. Roll bread on the paste board.
5. Place the crumbs in a jar, in a dry place.

Use bread crumbs for cooking purposes.

Source — Creole Cookery Book
Prepared by Denia Gonzalez
Louisiana Anthology
September 20, 2022

To Cure Beef

Ingredients

• 10 gallons of water
• 10 quartz of salt
• 1 lb. brown sugar
• 1 of sodium nitrate

Directions

1. Take all of your ingredients and add to a pot.
2. Boil until the froth is done rising.
3. Take off heat and let it sit until it cools.
4. Once cooled, take the beef out.
5. Pack the beef close down in a barrel.
6. Cover the beef with brine.
7. Weigh down with rocks but make sure it is not covered.

This quantity of brine is sufficient for 1 quarter of beef.

Source — Creole Cookery Book
Prepared by Denia Gonzalez
Louisiana Anthology
September 20, 2022

To Make A French Pilau

Ingredients

• 2 Fowls
• Rice
• 1 Stick of Butter
• 2 eggs 

Directions

1. Boil 2 Fowls.
2. Remove Fowls and some of the water and boil rice. 
3. Use 1/2 a stick of butter and butter the rice.
4. Cover the bottom of the dish with 1/2 a stick of butter.
5. Put the 2 Fowls on the dish and add the remaining water.
6. Put 1/2 of the rice on the fowls.
7. Spread over 2 yolks that have been beaten. 
8. Bake in the oven.
9. Remove and serve with the remaining rice.

Source — Creole Cookery Book
Prepared by Matthew Tucker
Louisiana Anthology
October 19, 2022

Tomatoes Stewed

Ingredients

• Water
• 6-8 Large, ripe tomatoes
• Salt
• Pepper
• Butter
• Crackers or Bread
• Sugar

Directions

1. Boil 3 cups of water.
2. Pour Boiling water over the ripe tomatoes in another pot.
3. Once the tomato skins have scaled, it will take a few minutes, then remove the tomatoes and remove the skin on them.
4. Chop tomatoes evenly and place them back into the water.
5. Add a pinch of salt and pepper and 1 tbsp of butter or to taste. 
6. Add crackers or toasted bread.
7. Optionally can add 1 tbsp of sugar.
8. Let stew for 30 minutes. 

Source — La Cuisine Creole
Prepared by Matthew Tucker
Louisiana Anthology
October 19, 2022

Salad, Chicken, French

Ingredients

• 1-2 Chickens
• Salt and Peper 
• 12-18 Hard-boiled eggs
• Olive Oil
• Vinegar
• Lettuce
• Red Beets

Directions

1. Season chickens with salt and pepper or another seasoning and cook. 
2. Let the Chicken cool. 
3. Cut Chicken up and remove large bones.
4. Make Dressing with 6 hard-boiled eggs per chicken. 
1. Mash the yolks very smoothly with a wooden spoon and add a cup of olive oil.
2. Beat together until creamed.
5. Add a half cup of vinegar per chicken on top of the chicken.  
6. Salt and pepper chicken(s).
7. Apply dressing to chicken.
8. Add fresh lettuce heads that have been quartered.
9. Slice 6 hard-boiled eggs overall as a garnish.
10. Optional: Add some sliced red beets. 

Source — La Cuisine Creole
Prepared by Matthew Tucker
Louisiana Anthology
October 19, 2022

Cheese Straws (No. 2)

Ingredients

• Four ounces of white flour (sifted)
• Two ounces of butter
• Two ounces of Parmesan cheese (grated)
• Two ounces of cheese of your choice (grated)
• 1/6 teaspoon of cayenne pepper

Directions

1. Mix flour and better together until smooth.
2. Add in the cheese and cayenne to the flour and butter mixture.
3. Roll out your dough.
4. Cut into narrow strips.
5. Bake until lightly brown. 

Source — The Unrivalled Cook-Book
Prepared by Zoe Hennigan
Louisiana Anthology
September 19, 2022

Corn Muffins

Ingredients

• Three pints of milk
  
• One pint of cornmeal
• Two cups of wheat flour (sifted)
• Two teaspoons of salt
• Three eggs
• Four ounces of yeast

Directions

1. Warm the milk.
2. Stir in as much cornmeal to make a thick batter.
3. Combine the rest of the ingredients.
4. Beat everything together well. 
5. Let it rise for six hours.
6. Bake in muffin trays at 375 degrees Fahrenheit for about thirty to thirty-five minutes. 

Source — The Unrivalled Cook-Book
Prepared by Zoe Hennigan
Louisiana Anthology
September 19, 2022

Science of Roasting Beef

Ingredients

• Beef
• Oven

Directions

1. Place the beef in the oven maintaining the temperature at 300 degrees more for half an hour.
2. Then, reduce the heat for the remaining time to 200 degrees.
3. Baste the meat.
4. Great heat hardens and browns the outer surface, which keeps on the juice.
5. At very high temperatures, the roast will be hard and dry instead of rare and juicy.

Source — New Orleans Cook Book
Prepared by Biraj Thapa
Louisiana Anthology
Sep 19, 2022

Cocoanut Pudding

Ingredients

• 1 cocoanut and 3 slices of bread
• cocoanut milk 
• 6 eggs 
• 1 cup of sugar 
• 1 pound of raisins
• 1/2 teaspoon dixie yeast powder
• 1/4 cup of butter well beaten with cream and nutmeg

Directions

1. Grate cocoanut.
2. Soak 3 slices of bread in cocoanut milk
3. Beat 6 eggs with one cup of sugar 
4. Also, add butter with well-beaten nutmeg and cream 
5. mix remaining ingredients.

Source — New Orleans Cook Book
Prepared by Biraj Thapa
Louisiana Anthology
Sep 19, 2022

Floating Island

Ingredients

• One pint of milk 
• 3 pieces of eggs
• Two tablespoons of sugar
• Teaspoon of vanilla

Directions

1. Put one pint of milk in the boiler.
2. Separate 3 eggs. ( beat the white to a stiff froth )
3. Drop a Spoon full over the top of the milk allowing them to remain for just a moment. Then, lift carefully.
4. Beat the yolks with two take spoons of sugar and then add to the hot milk. And, cook two the mixture slightly thickens.(make sure that it doesn't curdle) 
5. Take from the fire then add a teaspoon of vanilla.
6. Heap the whites of the eggs over the top and serve cold.

Source — New Orleans Cook Book
Prepared by Biraj Thapa
Louisiana Anthology
Sep 19, 2022

Beef Tips

Ingredients

• One package of Beef Tips
• One package of Idahoan Mashed Potatoes, noodles, or rice
• Two cans of Cream of Celery
• Two cans of Cream of Mushroom
• Two cans of French Onion soup

Directions

1. Combine all ingredients in a crock pot.
2. Turn crock pot on low and let cook for 6 hours.
3. Once cooked, it can be poured over mashed potatoes, noodles, or rice.

Prepared by Madison Duddy
Louisiana Anthology
September 19, 2022

Stuffed Ham

Ingredients

• An ounce of mace and nutmeg
• Two ounces of garlic cloves
• Two pepper corns
• One ounce of marjoram and thyme
• One half of an ounce of bay leaves
• One ham

Directions

1. Dry the herbs well by putting them in a paper towel closely folded.
2. To keep the aroma, place them in a slow oven to dry for an hour or two.
3. Pound and sift the spices through a sieve.
4. Soak your ham all night.
5. Scrape the ham nicely.
6. Boil the ham for half an hour making the skin tender.
7. Take the ham from the pot and gash it all over.
8. Introduce as much of the pounded spices into the incisions as it will hold.
9. Close the skin over the gashes and boil again for half an hour.

Source — La Cuisine Creole
Prepared by Madison Duddy
Louisiana Anthology
September 18, 2022

Boiled Chickens with Stuffing

 Ingredients

• 1 whole chicken
• Wheat flour
• Stuffing of choice
• Hard-boiled egg sauce, or parsley, or oyster sauce

Directions

1. Truss and stuff the chicken as for roasting, dredge it all over with wheat flour, and put it in a pot of boiling water. 
2. Take the pot off heat for 5 minutes after the chicken is put in, or the skin will crack. 
3. Let the chicken boil gently according to its age and weight; an old fowl requiring twice as long to boil than a young one. Allow 15 minutes per pound to cook. 
4. Remove the scum as it rises, and once done, serve with hard-boiled egg sauce, or parsley, or oyster sauce. 

Source — La Cuisine Creole
Prepared by Hailey Jacobs
Louisiana Anthology
September 18, 2022

Pastalaya

 Ingredients

• 3 cans cream of celery
• 3 cans cream of mushroom
• 2 bags of egg noodles
• 6 stalks of celery
• 1 cup chopped green onion
• 2 packs andouille sausage
• 1 can rotel
• 2 tbs minced garlic
• 1 1/2 cup mushrooms
• 1-2 lb. bag of shrimp
• 1 package of crawfish tails

Directions

1. Cover bottom of large pot with olive oil and cook sausage in it. Add water to about one inch and cut vegetables and cook them down to blend flavors. 
2. Add cream of celery, cream of mushroom and water to 3/4 of pot. Make the contents in the pot soupy. 
3. Add egg noodles and cook them down. 
4. Once egg noodles are cooed, add shrimp and crawfish. 

Source — My Family
Prepared by Hailey Jacobs
Louisiana Anthology
September 18, 2022

Salmon Salad

 Ingredients

• 1 can salmon
• 
  1/2 pound cracker rolled
• 3 hard boiled eggs
• 8 small pickles finely chopped
• 1 head celery
• 6 tbs vinegar 
• 2 raw egg yolk
• 2 tbs flour
• 2 tbs butter
• Salt
• Pepper Mustard
• Sugar

Directions

1. Mix together salmon, rolled crackers, 3 hard boiled eggs, finely chopped pickles, and 1 chopped head of celery.
2. For the salad dressing, heat 6 tablespoons of vinegar. 
3. Take 2 raw egg yolks and mix flour, butter, salt, pepper, mustard, and sugar into it. 
4. Add this mixture to the scalding vinegar and cook until it is thick as cream. 
   

Source — New Orleans Cook Book
Prepared by Hailey Jacobs
Louisiana Anthology
September 18, 2022

Custard Cocoanut Pudding

 Ingredients

• 1 cocoanut
• 1 quart milk
• 4 eggs
• 1 cup sugar 

Directions

1. Grate 1 cocoanut. 
2. Beat sugar and eggs light, then stir in the milk, and lastly add the cocoanut to taste. 
3. Pour mixture into deep pan lined with paste. Add strips of paste across the top and bake lightly. 

Source — La Cuisine Creole

Prepared by Hailey Jacobs 
Louisiana Anthology
September 18, 2022

Graham Bread

Ingredients 

• Cake compressed yeast 
• Three quarts of graham flour 
• One kitchen spoonful (approx. 3 teaspoons) of lard 
• One large cup of brown sugar 
• One tablespoon of salt 

Directions 

1. Mix the lard, sugar, and salt into the flour before putting in your yeast (yeast should be well dissolved in cold water).
2. Stir and let sit for 7 hours.
3. Form the dough into loaves after 7 hours.

Source — New Orleans Cook Book
Prepared by Addy Lindsay
Louisiana Anthology
September 18, 2022

Hamburger Soup

Ingredients

• One package of ground beef 
• One can of green beans 
• One tablespoon of olive oil 
  
• One teaspoon of Italian seasoning 
• One can of beans 
• One small onion, finely diced 
• One teaspoon of salt 
• Two cans of beef broth 
• Two cloves of garlic 
• One can of petite diced tomatoes 
• Two cups of your chosen vegetable (broccoli, carrots, corn, zucchini) optional: frozen 
• One teaspoon of dried parsley 
• A half of a teaspoon of basil 
• Two cups of finely cut yellow potatoes 
• One teaspoon of Worcestershire sauce 

Directions

1. Combine ground beef, chopped onion, and garlic into a pot. Cook until the meat is brown and there is no pink coloring inside the meat. 
2. Add broth, vegetables, green beans, beans, olive oil, Italian seasoning, salt, basil, parsley, Worcestershire sauce, yellow potatoes, and diced tomatoes to the pot. Let simmer for 45 minutes while stirring occasionally. 
3. Taste and add more seasonings as necessary; enjoy! 

Source — Together As A Family
Prepared by Addy Lindsay
Louisiana Anthology
September 18, 2022

Water Muffins

Ingredients

• 
  Four tablespoons of yeast 
• One pint of lukewarm water 
• Sifted flour 
• Pinch of salt 
• Muffin rings 

Directions

1. Put 4 tablespoons of good yeast into 1 pint of lukewarm water. 
2. Add a pinch of salt and stir gradually, adding sifted flour.
3. Mix the batter until it is thick, cover the pan, and set it in a warm place to rise.
4. Once the batter is a light, golden color, and the middle of the batter is hot, butter the insides of the muffin rings.
5. Grease and set the muffin rings on the batter. 
6. Put a sufficient amount of batter in each muffin ring until each ring is full.
7. Bake under a quick fire.
8. When ready to eat, do not pull the batter from the muffin rings. Instead, split them by pulling the muffins open with your hands.

Source — Creole Cookery Book

Prepared by Addy Lindsay

Louisiana Anthology

September 19, 2022 

To Stew Partridges

Ingredients

• Partridges 
• Two spoonfuls of lemon pickle or anchovy 
• A quarter of a sliced lemon
• A sprig (2 to 4 inches) of sweet marjoram 
• Salt and pepper 
• Powdered mace
• Three tablespoons of butter 
• Two teaspoons of flour 
• One tablespoon of gravy

Directions

1. Tossing the partridges, stuff them with forcemeat. 
2. Rub a lump of butter in salt, pepper, and powdered mace and pack it into the partridge's bodies. 
3. Lightly coat the partridges with fine flour.
4. Fry them in butter until they are golden brown. 
5. Transfer them to a stewpan and add gravy until the partridges are covered. 
6. Cover them closely and, if necessary, add more gravy to thicken up the stew. 
7. Stew for 30 minutes.  
8. Enjoy! 

Source — Creole Cookery Book

Prepared by Addy Lindsay

Louisiana Anthology

September 18, 2022 

Simple Plum Pudding

Ingredients

• One cup of molasses
• One cup of sweet milk
• One cup of chopped raisins
• One cup of butter
• Three and a half cups of flour
• One teaspoon of soda
• Spices of choice

Directions

1. Dissolve the soda in the molasses
2. Mix all ingredients together and put them into a double bag
3. Place the bag in boiling water and keep a steady boil for three hours.
4. Keep the pot full of water and the pudding well covered

 

Source — New Orleans Cook Book
Prepared by Donnie Underwood
Louisiana Anthology
September 15, 2022

Crawfish Monica

Ingredients

• One pound of crawfish tails
  
• Half a cup of butter
• One pint of half and half
• Five garlic cloves, chopped
• Half a bunch of parsley
• Two tablespoons of creole seasoning
• Cayenne pepper to taste
• One pound of rotini pasta
• A loaf of French bread

Directions

1. Cook pasta according the the directions on the package. Drain, then rinse under cool water and drain again thoroughly.
2. Melt butter in a large pot and saute onions and garlic and parsley for about 3 minutes.
3. Add the crawfish and saute for about 2 minutes.
4. Add the half-and half and creole seasoning. Add a dash of cayenne pepper and taste before adding more until you have the right amount for you. If you have boiled your own crawfish save the fat and add it in as well.
5. Cook for 5-10 minutes over a medium heat until the sauce thickens.
6. Add the pasta and toss well. Let sit for 10 minutes or so over very low heat stirring often.
7. Serve immediately with lots of french bread and a nice dry white wine.

Source — Food.
Prepared by Anna Duck
Louisiana Anthology
September 15, 2022

Veal Pate to Serve Cold

Ingredients

• Eight pounds of veal cutlets, chopped fine
  
• A good slice of salt pork
• Two eggs
• Six crackers, powdered fine
• Butter to size of a hen's egg, or two tablespoons
• Tablespoon of salt
• Tablespoon of cayenne pepper
• Tablespoon of sweet herbs
• Water

Directions

1. Mix all ingredients thoroughly.
2. Form the mixture so that it resembles a loaf of bread.
3. Smooth over the top with butter melted in water.
4. Bake in a moderate oven.
5. When cold, cut in thin slices and serve.

Source — Creole Cookery Book
Prepared by Anna Duck
Louisiana Anthology
September 15, 2022

To Stew Oysters

Ingredients

• A peck (twenty-five) of oysters
  
• A half pound of butter
• Wine
• Thickening (agents such as flour or cornstarch)
• Nutmeg

Directions

1. Boil the oysters in the butter until they appear plump.
2. Add wine and thickening to your taste.
3. Garnish with grated nutmeg.

Source — Creole Cookery Book
Prepared by Anna Duck
Louisiana Anthology
September 15, 2022

Peach Float

Ingredients

• One pint of cream
• One pint of milk
• One cup of sugar
• One quart of peach pulp

Directions

1. Rub the peaches through a sieve to produce a pulp, add a small quantity of sugar and set aside.
2. Place the cream and milk over the fire to allow them to come precisely to the boiling point, then remove them from the flame.
3. Stir in the remainder of the sugar and set aside to cool
4. Add the peach pulp and freeze.

 — Mrs. G. M. Quarles

Source — New Orleans Cook Book
Prepared by Donnie Underwood
Louisiana Anthology
September 15, 2022

Oyster Soup

Ingredients

• One hundred oysters
• Two quarts of water
• One tablespoon of butter
• One pint of rich milk or cream
• Nutmeg, mace, pepper, and salt to the taste
• Liquor
• Wheat flour (optional)

Directions

1. Strain the oysters through a cullender.
2. Set the liquor to boil.
3. When the scum has risen and been removed, add the water, butter, milk or cream, and all seasonings.
4. Bring to a boil.
5. Just before serving, add the oysters to the soup.
6. If the soup is too thin, lightly sprinkle in some wheat flour a few minutes before serving.

Source — Creole Cookery Book
Prepared by Anna Duck
Louisiana Anthology
September 15th, 2022

Philadelphia Ice Cream

Ingredients

• Two cans of condensed milk
• Four cans of cows milk
• Two cans of sweet cream
• Whites of two eggs whipped to a stiff froth

Directions

1. Flavor to taste with vanilla or lemon.
2. Add in egg whites just before freezing.

— Mrs. S. S. Keener 

Source — New Orleans Cookbook
Prepared by Madison Duddy
Louisiana Anthology
September 15, 2022

Simple Plum Pudding

Ingredients

• One cup of molasses
• One cup of sweet milk
• One cup of chopped raisins
• One cup of chopped currants
• One cup of butter
• Three and a half cups of flour
• One teaspoon of soda
• One teaspoon of each of the spices

Directions

1. Dissolve the soda in a little bit of the syrup.
2. Mix everything together and put it in a double bag.
3. Place the bag in boiling water.
4. Keep on steady boil for three hours. Keep the pot full of water and the pudding well covered.

Source — New Orleans Cookbook
Prepared by Madison Duddy
Louisiana Anthology
September 15, 2022

Chicken and Rice Soup

Ingredients

• One roasted chicken
• Three quarts of chicken broth
• Two TBSP butter
• One small onion
• Three celery stalks
• Four small carrots
• Twelve cremini mushrooms (thickly sliced)
• Four garlic cloves (thinly sliced)
• Eight bay leaves
• One bunch of scallions chopped (green and white parts)
• One TSP ground black pepper
• Two TSP dried oregano
• Two-Three cups of cooked white rice

Directions

1. Take the roasted chicken and pull it into pieces, discarding the skin.
2. Chop pieces of chicken into half-inch chunks, cover, then refrigerate.
3. Transfer the chicken carcass to a stockpile and add the three quarts of chicken broth. Bring to boil.
4. Skim broth when necessary then place heat to low, and allow it to simmer for one and a half hours.
5. Strain broth and reserve.
6. Heat two tablespoons of butter in a large pot over medium heat. Add the onion, celery, carrots, mushrooms, garlic, bay leaves, scallions, salt, pepper, and oregano to the pot. 
7. Stir often until vegetables are softened. (Not brown).
8. Add strained chicken broth and the diced chicken to the large pot. Bring to a boil.
9. Reduce heat and let simmer for thirty to forty minutes. 
10. When finished, pour over rice and add seasonings as desired. Serve.

Source — Real Cajun Cookbook
Prepared by Haylee Ingle
Louisiana Anthology
September 14, 2022

To Cure Bacon

Ingredients

• One hundred pounds of ham
• Seventy pounds of salt
• One pound of sodium nitrate
• Two ounces of common red pepper
• *Double recipe for every 100 lbs of ham*
• Total Prep Time: 4 weeks

Directions

1. Rub the needed amount of seasonings onto the hams and its shoulder, adding an additional amount of pepper and sodium nitrate to the hocks.
2. Assure ham is completely covered and well-rubbed in seasoning, stuffing the inside and out.
3. Allow ham to sit in salt for 4 weeks, the shoulders and jowls for 3 weeks, and the middlings only a fortnight.
4. When ready, wash off the ham(s) and shoulder(s) and hang by their larger ends. Let sit for 1 day.
5. When the day has passed, begin smoking the hams accordingly.

Source — Creole Cookery Book
Prepared by Haylee Ingle
Louisiana Anthology
September 14, 2022

Beef Ham

Ingredients

• 20 lbs. of beef
• Two ounces of sodium nitrate
• Four ounces of brown sugar
• Six ounces of bag salt
• One ounce of white pepper
• One clove of nutmeg
• One clove of garlic
• Half pound of common salt
• Total Prep Time: 18 days

Directions

1. Debone the 20 lbs of beef, rub with common salt and let sit for 1-2 days.
2. After the 1-2 days have passed, season the beef with the needed amount of sodium nitrate, brown sugar, bag salt, white pepper, nutmeg, and garlic.
3. Strew the suggested amount of common salt onto the beef and let sit for 16 days.
4. Turn the beef daily for the best result.
5. After the 16 days have passed, the beef can be hung up or boiled. 
6. Beef must be allowed to sit in boiled water until cold.

Source — Creole Cookery Book
Prepared by Haylee Ingle
Louisiana Anthology
September 14, 2022