Corn Battered Bread

Ingredients

• Cornmeal.
• Eggs.
• Flour.
• Salt.
• Butter.
• Baking Soda or Yeast Powder. *optional

Prepare

• Preheat oven to 350 degrees.
• Take six spoonfuls of flour, and six of corn meal; add a little salt, sift them together.
• Make a batter with four eggs, and a cup of milk.
• If yeast powder is used, sift it in the flour.*optional
• If baking soda is used, put it in the milk.*optional

Direction

• Stir in the flour and meal into the milk and eggs to make it a soft batter.
• Some use yeast powder or soda with this batter, but that is a matter of taste.
• Bake in small tins for breakfast for 20 minutes.*optional
• Allow bread to cool before cutting.

Source-La Cuisine Creole 

Prepared by Serenity Dean

Louisiana Anthology

May 18th, 2023

To Broil A Chicken

Ingredients

• Chicken (Breast).
• Salt.*optional
• Pepper.*optional

Prepare

• Clean Chicken; pat dry.
• Split it down the back with a knife.
• Break the breast-bone with a paper towel. 

Directions 

• Spread it out flat and lay it on the gridiron over clear coals.
• Put the inside of the chicken to the fire first.
• Put a tin cover over it.
• Let it broil quickly until nearly done, then turn it and finish without the cover. 
• When nicely browned take it on a dish, season it with salt and pepper, and butter it freely.
• Turn it once or twice in the butter and serve it hot.

Source-La Cuisine Creole 

Prepared by Serenity Dean

Louisiana Anthology

May 18th, 2023

Mutton Leg of Stuffed Roast

Ingredients

• 1 leg of lamb, with skin intact
• 1/2 cup celery, half-cooked in bouillon
• 1/2 cup sliced pickles
• 1/4 cup tender tarragon bunches, blanched
• 1/4 cup strips of fat pork
• Salt and pepper, to taste
• 1/4 cup chopped anchovies

Directions

1. Carefully lift the dry skin covering the leg of lamb without completely removing it.
2. Combine the half-cooked celery, sliced pickles, blanched tarragon bunches, and strips of fat pork in a bowl. Season with salt and pepper, then mix in the chopped anchovies.
3. Stuff the leg of lamb with the prepared mixture, making sure to spread it evenly.
4. Pull the skin back over the stuffing and secure it with thread.
5. Preheat the oven to 350°F (180°C).
6. Place the stuffed leg of lamb on a roasting rack in a roasting pan and roast for 1 hour and 45 minutes to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
7. Remove the leg of lamb from the oven, let it rest for 15 minutes, then carefully remove the thread, and slice the meat. Serve in its own juices.

Source - The Unrivalled Cook-Book
Prepared by Iftesam Nabi
Louisiana Anthology
May 2nd, 2023

To Cook Turnips

Ingredients

• Fresh Turnips (1lb).
  
• Salt *optional.
• Black Pepper. *optional
• Butter.
  
• Meat (bacon or sausage).*optional
• Potatoes.*optional

Prepare

• Wash turnips thoroughly.
• Peel turnips.
• Boil water of turnips. 
• Dice meat and potatoes into smaller portions.*optional

 Directions

• Boil or steam them for 1 hour.
• Add meat and potatoes after greens cook down.*optional
• Mash then once they are quite tender.
• Season with pepper, salt and butter.

Source-La Cuisine Creole 

Prepared by Serenity Dean

Louisiana Anthology

May 18th, 2023

Tea Cakes

Ingredients

• three pints of flour
• three eggs
• one pint of sugar
• milk, butter, baking soda

Directions

1. Preheat oven to 375
2. mix all ingredients except eggs in large bowl and let sit for 5 minutes
3. Add one egg at a time and mix thouroghly after each egg.
4. add a tablespoon of mixture every 2 inches and bake until edges are golden brown. 7-8 minutes.

Source — Creole Cookery Book
Prepared by Arlenzia Cummings
Louisiana Anthology
April 26th, 2023

Beefsteak, Stewed

Ingredients

• onions, turnips, and carrots
• beef steak
• Beef broth

Directions

1. Peel and chop the onions, carrots and turnips.
2. Cut the meat as desired
3. Fry the tender steak lightly, with onions, turnips, and carrots; then stew slowly, as for rump of beef.

Source — The Unrivalled Cook Book
Prepared by Arlenzia Cummings
Louisiana Anthology
April 26th, 2023

Stewed Catfish

Ingredients

• Catfish
• Chopped shallops
• Chopped parsley
• A pinch of pepper, a tablespoon of brown flower mix
• A tablespoon of butter

Directions

1. Skin, clean, remove the heads, salt, and set aside, as for frying.
2. After two hours arrange them in a saucepan, cover with cold water, and stew gently for half an hour or longer, according to their size.
3. Put into the saucepan a chopped shallot, a bunch of chopped parsley, a little pepper, a tablespoonful of browned flour mixed to a paste with cold water, and a heaping tablespoonful of butter.
4. Boil up once, take out the fish carefully, and lay in a deep dish. Boil up again, pour over the fish, and serve.

Source — The Unrivalled Cook-Book
Prepared by Arlenzia Cummings
Louisiana Anthology
April 26th, 2023

Fried Catfish

Ingredients

• Catfish Fillets
  
  
  
• eggs
• Salt
• bread or cracker crumbs

Directions

1. Skin, clean, remove the heads, sprinkle with salt, and lay aside for an hour and a half.
2. Then dip in beaten eggs, roll in bread or cracker crumbs, and fry quickly in hot lard or drippings.

Source — The Unrivalled Cook-Book
Prepared by Arlenzia Cummings
Louisiana Anthology
April 26th, 2023

Praline Pecan

 Ingredients

• 1 cup of Pecan nuts
• two Cup fulls of Brown Sugar
• Half a cup of water
• It can also be substituted for Penuts

Directions

1. Carefully peel the pecans.
2. Put the water and brown sugar on a simmer until it starts to candy.
3. Put in the nuts and stir making sure not to burn.
4. Put on a cool plate and serve or put spoonfuls in boxes or pats on a dish.

Source — Cooking in Old Créole Days
Prepared by Jonathan Durel
Louisiana Anthology
April 19th, 2023

Corn Pudding

 Ingredients

• 5 ears of corn
• Spoonful of sugar
• Pinch of salt
• Large spooful of cream
• Four eggs

Directions

1. Boil 5 ears of corn and grate put them in a bowl.
2. Add a spoonful of sugar, a pinch of salt, a large spoonful of cream, and 4 egg yolks.
3. Beat 4 egg whites until stiff, mix everything well together.
4. Pour into a buttered dish, put in the oven for half an hour, hot enough to make bellows.

Source — Cooking in Old Créole Days
Prepared by Jonathan Durel
Louisiana Anthology
April 19th, 2023

Cherry Flan

 Ingredients

• 
  Shortcrust pastry,
• Powdered sugar
• Cherries
• Cherry jam

Directions

1. Fill the flan mold with shortcrust pastry, rolled out to half a centimeter.
2. Prinkle with a good layer of powdered sugar.
3. Remove the pits from your cherries, and arrange them on the flan.
4. Put in the oven for half an hour, let cool, and put a light layer of cherry jam on the cherries.

Source — Cooking in Old Creole Days
Prepared by Jonathan Durel
Louisiana Anthology
April 19th, 2023

How to Make Pop-Corn Balls

 

Ingredients

• 6 Quarts of popped popcorn
• One pint (1/2 quart) of molasses 

Equipment

• Large pot
• Large pan
• Spoon or stirring stick

Directions

1. In a large pot, boil one pint of molasses for fifteen minutes.
2. While boiling, prepare the popcorn by spreading it thinly over a large pan.
3. Pour the boiled molasses over the popcorn, and stir briskly until thoroughly mixed.
4. With clean hands, form balls of the desired size. 

Source — La Cuisine Creole
Prepared by Henry Hicks
Louisiana Anthology
March 27, 2023

How To Make A Plain Whiskey Punch

 

Ingredients

• Five ounces of lemon or lime juice
• 1/2 a tablespoon of sugar
• Two and a 1/2 ounces of whiskey
• Handful of ice

Equipment

• Cocktail Shaker
• 8 ounce glass

Directions

1. Pour ingredients into a cocktail shaker
2. Cover with lid, and shake for approximately one minute
3. Strain the contents into a drinking glass
4. Enjoy!

Source — La Cuisine Creole
Prepared by Henry Hicks
Louisiana Anthology
March 27, 2023

How to Make Dripped Coffee

 

Ingredients

• One cup of coffee beans
• 1/2 pint of boiling water
• Cup of boiling milk

Equipment

• Coffee grinder
• Coffee dripper
• 8 ounce mug

Directions

1. Grind one cup of coffee beans.
2. Place the ground up coffee beans into the top of the coffee dripper
3. Place the mug under the coffee dripper
4. Pour half a pint of boiling water onto the ground up coffee beans. 
5. Take the boiling milk, and pour it into the mug of coffee until the preferred taste is acquired. 

Source — La Cuisine Creole
Prepared by Henry Hicks
Louisiana Anthology
March 27, 2023

How to Make Rice

 

Ingredients

• Two cups of basmati rice
• Three and 1/2 cups of water
• One tablespoon of butter
• Two - three teaspoons of salt 
• Two - three bay leaves

Equipment

• Fine mesh strainer
• Bowl
• Large pot with a lid
• Large spoon
• Dish towel

Directions

1. Place the strainer inside the bowl.
2. Measure the basmati rice into the strainer and run cold water over the rice.
3. Rinse and stir the rice until the water in the bowl runs clear. 
4. Add the measured water into the pot with a tablespoon of butter, two - three teaspoons of salt, and two - three bay leaves.
5. Bring the water and ingredients to a rolling boil.
6. Add your washed rice to the boiling water and cover with a lid, bringing the stovetop to low heat. 
7. Allow twenty minutes for the rice to steam. 
8. Uncover the rice and fluff with a large spoon. 
9. Recover the rice with a lid and dish towel and pull the pot off heat to allow to steam an additional four - eight minutes. 
10. Enjoy!

Source — Henry Hicks
Prepared by Henry Hicks
Louisiana Anthology
April 14, 2023

Mississippi Pot Roast

Ingredients

• 

   

  4 lbs Chuck Roast 
  
• 1 pack Dry Ranch Dressing Mix 
• 1 Cup Beef Broth
• 1 pack Au Jus Seasoning
• 1 stick Butter
• 8 pieces Pepperoncini
•  1/2 Cup Pepperoncini Juice
• Vegetable Oil
• Rice 

Directions

1. Slice Chuck Roast into four pieces lengthwise.
2. Turn on Crock Pot.
3. Add beef broth to Crock Pot. Add chuck roast, ranch dressing mix, Au Jus seasoning, butter, pepperoncini's, and pepperoncini juice. 
4. Set Crock Pot to high and cook for 6-8 hours. 
5. Once meat is done cooking, shred and serve over rice. 

Prepared by Kirsten Nugent
Louisiana Anthology
April 26, 2023

Roasted Beefsteak

Ingredients

• Steak (Tenderloin or Porterhouse is best)
• Salt and Pepper to taste
• 1/2 Cup Butter 
• Tomato Sauce (optional)
• Catsup (optional)

Directions

1. Prepare coals to broil steak. 
2. Rub some of the steak fat on the gridiron before placing the steak on the gridiron. 
3. Broil one side gently until done, then turn steak and broil other side. 
4. Catch the blood as you turn steak, save for later.
5. Mix butter, salt, and pepper.
6. Lay finished steak in seasoned butter before cooled. 
7. Turn steak in seasoned butter to evenly coat both sides. 
8. Mix blood with gravy to make it thicker.
9. Serve with gravy, tomato sauce, or catsup.

Source — La Cuisine Creole
Prepared by Kirsten Nugent
Louisiana Anthology
April 26, 2023

Spice Cake

Ingredients

• 4 Cups Flour sifted
• 1 Cup Butter
• 1 Cup Brown Sugar 
• 1 Cup Molasses
• 1/2 Cup Sour Milk
• 1 tsp Soda
• 3 Eggs
• 1 tsp Ginger
• 1 tsp Spice
• 1 tsp Cinnamon
• 1 tsp Cloves
• 1 tsp Mace

Directions

1. In a large mixing bowl mix flour, sugar, ginger, spice, cinnamon, cloves and mace. 
2. In another mixing bowl mix brown sugar, butter, molasses, sour milk, soda, and eggs. 
3. Slowly mix in flour mixture until thoroughly combined. 
4. Divide mixture into two pans, and bake at 360 for 30 minutes or until a toothpick can be inserted and removed from the middle of the cake with no residue. 

Source — Creole Cookery Book
Prepared by Kirsten Nugent
Louisiana Anthology
April 25, 2023

Rice Waffles

Ingredients

• 2 Cups White Rice 
• 4 Cups Water 
• 1 Tbsp Butter
• 2 Eggs well beaten
• 2 Cups Milk
• 2 Cups Flour
• 1 tsp Yeast
• Salt to taste

Directions

1. Bring water to a simmer in a pot and add rice. 
2. Boil water and rice for around 15 minutes. 
3. Drain rice and add butter, eggs, milk, flour, and yeast. 
4. Let mixture sit for 2 hours 
5. Cook in a waffle iron until crispy brown 

Source — Creole Cookery Book
Prepared by Kirsten Nugent
Louisiana Anthology
April 25, 2023

Crab Gumbo

 Ingredients

• 1 Can of Tomatoes,
• 1 Dozen Okra
• 1 Onion Cut Fine
• 1 Tablespoonful of Lard.
• 10-15 Crabs

Directions

1. Into the hot lard, sift 2 tablespoonsful of flour, stir until brown.
2. Then put in the tomatoes, okra and onion; to this add about 1 quart and a half of boiling water; let cook until done.
3. Put 1 dozen crabs in boiling water, then remove the top shell, and clean thoroughly, put into the gumbo, and let boil 15 or 20 minutes.

Source — Creole Cookery Book
Prepared by Jonathan Durel
Louisiana Anthology
March 28th, 2023

Taiwanese Fried Chicken

 

Ingredients

• 3 chicken breasts
• 1 tspn chili powser
• 2 eggs
• 2 cups potato starch
  
  
  
• 1 tbsp Sea Salt
• 2 tspn white peppercorn
• 1 tspn sichuan peppercorn
• 1 tspn black peppercorn
• 2 tbsp fine grated ginger
• 1 fine grated garlic clove
• 2 tablespoon soy sauce
• 1 tablespoon mirin (a sweet Japanese rice wine)
• 1/2 teaspoon Chinese 5-spice powder
• 1/2 teaspoon potato starch

Directions

1. For the mixed pepper powder use a mortar and pestle to grind the peppercorn to a fine powder
2. Take 2 tablespoons of the mixed pepper powder and mix it with 1 tablespoon of sea salt and the chili powder. Set this mixture aside for later
3. Place the rest of the mixed pepper powder into a large bowl then add all the marinade ingredients to it as well
4. Pound the chicken to an even thickness, Use either a rolling pin or meat mallet
5. Cut the chicken to desired size
6. Add chicken to the marinade mixture and mix well
7. Fill a wok or deep frying pan 1/3 of the way full with vegetable oil over high heat
8. Whisk the eggs into a large bowl with 2 tablespoons of water
9. Coat each chicken piece in the egg and then potato starch
10. Serve hot.

Prepared by Xavier Brumley
Louisiana Anthology
April 13, 2023

Stewed Eels

Ingredients

• 2 eels
• 1 tspn kosher salt
• 1 tbsp butter
• 1 cup sherry (a grape wine with brandy)
• 1/2 cup parsley
• 1/4 of a lemon
• 1 tbsp browned flour

Directions

1. Prepare the eels by skinning and cleaning
2. Carefully extract the fat from the inside of the eels
3. Cut the eels into lengths of 1 1/2 inches
4. Put the eels into a saucepan on Medium-Low heat and add 1 tspn of salt and 1/2 cup of Parsley
5. Cover the the eels and let stew for 1 hour
6. Mix 1 tbsp of browned flour and cold water
7. At the end of the hour add a tbsp of butter to the eels
8. After the butter, add the browned flour mixture along with 1 cup of sherry
9. Top with a 1/4 of a lemon sliced thinly
10. Serve.

Source — The Unrivalled Cook-Book
Prepared by Xavier Brumley
Louisiana Anthology
April 13, 2023

Fried Eels

Ingredients

• 2 eels
• Flour
• 1 stick butter

Directions

1. Prepare the eels by skinning and cleaning
2. Carefully extract the fat from the inside of the eels
3. Cut the eels into lengths of 1 1/2 inches
4. Coat the eels in flour
5. Melt the stick of butter into the bottom of a pan on high heat
6. fry the eels being sure to flip until golden brown (Should total about 7 minutes)
7. Serve.

Source — The Unrivalled Cook -Book
Prepared by Xavier Brumley
Louisiana Anthology
April 13, 2023

Baked Salmon

Ingredients

• Salmon
• Salt and pepper
• 1/2 stick of butter
• 1 tspn Cayenne
• 1 cup sherry (a grape wine with brandy)
• 1 tbsp Tomato sauce
• 1tbsp Lemon juice
• 2tbsp Browned Flour

Directions

1. Preheat the oven to 450 degrees Fahrenheit
2. Wash the Salmon and wipe dry
3. Rub the Salmon with salt and pepper and 1tsp of cayenne
4. Grate the butter into a baking pan
5. Add the Salmon into the pan and put in the oven
6. Bake for 12 to 15 minutes
7. After it is finished place it onto a plate and cover
8. For the gravy, add 1 cup of Sherry to the pan, 1 tbsp of Tomato sauce, and 1tbsp of lemon
9. After mixed, add 1 cup of water and 2tbsp of browned flour
10. Serve in a sauce-bout along with the Salmon.

Source — The Unrivalled Cook-Book
Prepared by Xavier Brumley
Louisiana Anthology
April 13, 2023

Banana Bread

Ingredients

• Three ripe mashed bananas
• One cup of white sugar
• One egg
• One fourth cup of melted butter
• One and one half cups of all-purpose flour
• One teaspoon baking soda
• One teaspoon salt

Directions

1. Gather all ingredients, preheat oven to 325 degrees F, and grease a 9x5-inch loaf pan.
2. Combine bananas, sugar, egg, and butter together in a bowl.
3. Mix flour and baking soda together in a separate bowl.
4. Stir into banana mixture until batter is just mixed.
5. Stir in salt and pour batter into the prepared loaf pan.
6. Bake in the preheated oven for about one hour.

Prepared by Luke Warlen
Louisiana Anthology
April 3, 2023

Portugal Cake

Ingredients

• One half a pound of butter
• One pound of sugar
• One pound of flour
• Six eggs
• Two tablespoonfuls of lemon juice or white wine
• One pound of seeded raisins or citron
• One and a half pounds of blanched almonds cut fine
• One grated nutmeg

Directions

1. Make a batter with your butter, sugar, flour, eggs, and either lemon juice or white wine.
2. Add your seeded raisins or citron, dredged with a little of the flour, almonds, and nutmeg

Source — La Cuisine Creole
Prepared by Luke Warlen
Louisiana Anthology
April 3, 2023

Fried Trout

Ingredients

• Any amount of trout

Directions

1. Clean, wash, and dry the fish.
2. Roll lightly in flour, and fry in butter or clarified dripping.
3. Let the fat be very hot, fry quickly to a delicate brown, and take up the instant they are done.
4. Drain for a moment on a folded napkin.
5. Arrange in a very hot dish and serve.

Source — The Unrivalled Cook-Book
Prepared by Luke Warleni
Louisiana Anthology
April 3, 2023

Catfish Soup

Ingredients

• Six Catfish, each weighing one half pound
• One half pound of salt pork
• One pint of milk
• Two eggs
• One head of celery
• One onion

Directions

1. Skin, clean the catfish, and cut off the heads.
2. Bone and cut up the fish
3. Chop the pork into small pieces.
4. Put into the pot with two quarts of water, chopped sweet herbs, onion, and celery.
5. Boil, strain, and then return to saucepan.
6. Add milk and eggs beaten to a froth to sauce pan.
7. Add lump of butter the size of a walnut.
8. Bring to a boil.
9. Serve with dice of toasted bread on top

Source — The Unrivalled Cook-Book
Prepared by Luke Warlen
Louisiana Anthology
April 3, 2023

Green Bean Casserole

Ingredients

• 1 1/2 tablespoon butter
• 1 tablespoon olive oil
• 1 1/2 tablespoon minced garlic
• Drained can of French cut string beans
• 1/2 cup breadcrumbs
• Sprinkle of Parmesean cheese

Directions

1. Melt the butter into the olive oil in a pan on low heat until it starts to bubble.
2. Add garlic and saute until garlic turns brown.
3. Add string beans and let sit for a couple of minutes.
4. Add breadcrumbs and stir.
5. Add cheese and stir.
6. Let sit until cheese turns a little brown.

Prepared by Amelia Boudreau
Louisiana Anthology
April 1,2023

To Serve Meat or Chicken Pie

Ingredients

• Fringed napkin
• Plate larger than serving plate
• Sprigs of parsley

Directions

1. Lay fringed naplin on top of large plate.
2. Set pie on top of the napkin and plate.
3. Turn up edges of naplin against pie tin.
4. Place sprigs of parsley on edge of plate to keep napkin in place.

Source — La Cuisine Creole
Prepared by Amelia Boudreau
Louisiana Anthology
April 1, 2023

Queen Victoria's Favorite Green Pea Soup

Ingredients

• Two quarts of green peas
• Double-handful of parsley
• Four stalks of green mint
• Handful of green onions
• Two quarts of veal or beef stock
• Splash of liquor
• Half a pound of butter
• Spoonful of sugar

Directions

1. Place stock, peas, mint, parsley, and onions in a pot and bring to a boil.
2. Take mixture out when thoroughly done and pound them together.
3. Put in stewpan with liquor and run through sieve.
4. Add butter and sugar and stir just before serving.

Source — La Cusine Creole
Prepared by Amelia Boudreau
Louisiana Anthology
April 1, 2023

Almond Meringue

Ingredients

• Two egg whites
• 1 cup of powdered sugar
• 3/4 cup of blanched and cut almonds

 

Directions

1. Preheat oven to lowest temperature.
2. Beat two egg whites with powdered sugar and almonds.
3. Form mixture into a ring on parchment paper.
4. Put parchment paper (with mixture) on baking sheet.
5. Put baking sheet in oven until mixture is hard and brown.

Source — La Cuisine Creole
Prepared by Amelia Boudreau
Louisiana Anthology
April 1, 2023

Homemade Personal Ramen

Ingredients

• Ramen packet with noodles and seasoning packet
• One egg
• Soy sauce
• Chili powder
• Garlic powder
• Green onion

Directions

1. Boil noodles from packet for 3 minutes, or until tender.
2. Drain water from noodles and mix in seasoning packet.
3. Prepare one egg, over-easy, by cracking egg into pan, cook until ready to flip, and then let other side cook until egg whites firm while leaving yolk runny.
4. Place over-easy egg over noodles.
5. Finely chop some green onion, set to the side.
6. Sprinkle little clumps of soy sauce, chili powder, and garlic powder over the noodles and egg. Place green onion on top of entire mixture. For best flavor, break the yolk over mixture and enjoy.

Source — Jake Elliott
Recipe for: Homemade Personal Ramen
Louisiana Anthology
March 29, 2023

Cotelettes En Chevieuil (Cutlets, Venison Style)

Ingredients

• Mutton chops
• Vinegar
• Some onions and shallots
• A roux

Directions

1. Soak mutton chops, preferably thick, in mixture of vinegar, onions, and shallots for 3 days.
2. Remove mutton chops from mixture and heat mixture with glass of clear broth.
3. Add cutlets to new mixture and let cook for 15 minutes.
4. Prepare a roux (equal parts butter and flour mixture) and add cutlets into this mixture.
5. Let cutlets-roux mixture come to a boil and serve. These go best served with fresh toast. Enjoy.

Source — Creole Cookery Book
Prepared by Jake Elliott
Louisiana Anthology
March 29, 2023

Spiced Peaches

Ingredients

• Nine pounds of ripe peaches
• Four pounds of sugar
  
• One pint of vinegar
• One ounce of cloves
• One ounce of mace
• One ounce of cinnamon

Directions

1. Rub peaches with coarse towel, cut each in half.
2. Mix sugar and vinegar in kettle with combination of cloves, mace, and cinnamon.
3. Mix peaches in with newly formed syrup, a few at a time.
4. Remove peaches once all are done mixing with syrup mixture.
5. Boil syrup until mixture becomes rich.
6. Pour boiled syrup mixture over peaches and enjoy.

Source — Creole Cookery Book
Prepared by Jake Elliott
Louisiana Anthology
March 29, 2023

Savory Friar's Omelet

 

Ingredients

• One pound of potatoes
• Half pound of carrots
• One egg yolk
• A half stick of butter
• Bread crumbs
• Salt and pepper

Directions

1. Boil one pound of potatoes and one half-pound of carrots.
2. Rub potatoes and carrots through wire sieve with wood spoon once boiled through.
3. Mix egg yolk, salt, pepper, and teaspoon of melted butter with potatoes and carrots. Beat this mixture until it becomes a thick paste
4. Take paste mixture into well-buttered pudding dish and scatter bread crumbs and 1-2 small pieces of butter on top.
5. Bake for half and hour, or until bread crumbs are crisp and brown. Serve hot on dish and enjoy.

Source — Creole Cookery Book
Prepared by Jake Elliott
Louisiana Anthology
March 29, 2023

Ginger Snaps

 Ingredients

• 1 cup of butter 
• 1 cup of lard
• 1 cup of sugar
• 1 cup of molasses
• 1/2 cup of water
• 1 tablespoonful of ginger 
• 1 tablespoonful of soda
• Flour enough to roll the dough soft

Directions

1. Mix all ingredients together.
2. Mix 1 cup of butter and lard.
3. Mix in the cup of sugar.
4. Mix in the cup of molasses.
5. Mix in the 1/2 cup of water.
6. Add the 1 tablespoonful of ginger.
7. Mix in the 1 tablespoonful of soda in hot water.
8. For the flour create a dough and roll the dough soft.

Source — La Cuisine Creole

Prepared by Bryan Breard

Louisiana Anthology

October 21, 2022

Egg Sauce

 Ingredients

• 3 tablespoons of butter 
• 4 to 5 eggs
• Cayenne pepper & Salt

Directions

1. Melt the 3 table spoons of butter.
2. For the 4 to 5 eggs hard boiled and mashed very smooth.
3. Add a little cayenne pepper & salt.
4. Mix all ingredients together.

Source — Creole Cookery Book

Prepared by Bryan Breard

Louisiana Anthology

October 21, 2022

Tomato Aspic

Ingredients

• 1 can of tomatoes 
• 1 slice of onion
• 2 bay leaves
• A few celery tops
• 1 teaspoon of salt
• Dash of cayenne 
• Box of Gelatin

Directions

1. Mix all ingredients together.
2. Bring to a boiling point & add 3/4 of gelatin which has been soaked in 1/2 cup of cold water for 1/2 hr.
3. Mix until dissolved.
4. Add the juice of half a lemon then strain again.
5. Pour into egg cups or moulds and let stand aside on ice for four or five hours.
6. When ready to use plunge the cups in hot water for a minute and turn the aspic out on lettuce leaves.
7. Serve with mayonnaise.

Source —New Orleans Cook Book

Prepared By Bryan Breard

Louisiana Anthology

October 17th 2022

Gluten-Free BBQ Chicken or Pulled Pork Pizza

 Ingredients

• 1 1/2 cups of gluten free flour
• 2 tablespoons of non fat milk
• 1 teaspoon baking powder
• 3/4 tablespoons of salt
• 1 1/2 cup of instant yeast
• 1 cup of warm water
• 1/4 cup of olive oil
• 1/3 cup of Tabasco BBQ sauce, or more if you like extra sauce.
• Two types of cheese, (Shredded mozzarella & Smoked Gouda) 
• 1 Cup of chopped cooked chicken or Pulled Pork
• Red onions(optional) I prefer without
• Two tbsp. vanilla extract
• Three and one-half cups of self rising flour

Directions

1. Mix all ingredients together together for the homemade dough.
2. When finished and clumpy/solid spread out on flat sheet.
3. Add ingredients of bbq sauce, chicken, etc...
4. Bake at 350-400 degrees Fahrenheit for 20 minutes.

Source — Bryan Breard

Recipe for: Homemade Gluten-Free BBQ Chicken Pizza

Louisiana Anthology

October 17, 2022

Family Bread

 

Ingredients

• One peck (2 gallons) of sifted flour
• Half pint of yeast
• Skim milk
• Shortening 
• One teaspoon of salt

Directions

1. Wet flour and yeast with skim milk.
2. Add a little shortening and teaspoon of salt.
3. Knead well.
4. Be particular to have the dough soft, if wheat flour, and stifle, if made of rye.

Source — Creole Cookery Book
Prepared by Jon-Mikah Hart
Louisiana Anthology
Sept 30, 2022

Soupe À la Julienne (Julienne Soup)

 

Original French Recipe

Pour la julienne il faut couper des carottes, navets, poireaux, céleri blanc en petits filets. Ajouter des petits morceaux de choux-fleurs, des pois verts un peu de persil hâchez-les faire frire dans du beurre sans les brunir — ajouter du bouillon de bœuf laisser mijoter à un petit feu deux heures, par assiettée de soupe, il faut calculer deux cuillerées de legumes coupes. Ou peut le faire au maigre, a 1’eau aulieu de bouillon, on y ajoute une cuillerée de sucre si l’on veut, ce qui est délicieux c’est du céleri cuit avec un peu de bon bouillon comme légume et mangé avec le poulet.

Notre cuisinière coupait un peu de choux dans la julienne et y mettait un peu de sucre, c’est très-bon.

Ingredients

• Carrots
• Turnips
• Leeks
• White celery
• Cauliflower
• Green peas
• Parsley
• Butter
• Beef broth or water
• 1 tsp Sugar (optional)

Directions

1. Cut carrots, turnips, leeks, and white celery into small fillets.
2. Cut cauliflower into small pieces.
3. Heat butter in a pot at medium-low heat.
4. Add cauliflower, green peas, and parsley to heated butter.
5. Fry without browning.
6. Add vegetable fillets.
7. Add beef brother (or water) to cover. 
8. Simmer on low heat for two hours.

Added Notes

1. Per plate of soup, calculate two spoonfuls of cut vegetables.
2. You can do it lean, in water instead of broth.
3. Add a spoonful of sugar if you want, which is delicious.
4. It's celery cooked with a little good broth as a vegetable and eaten with the chicken.
5. Our cook cut a little cabbage in the julienne and put a little sugar in it, it's very good.

Source — Cooking in Old Créole Days
Prepared by Jon-Mikah Hart
Louisiana Anthology
Sept 30, 2022

Thornton Tea Cakes

Ingredients

• Two cups of sugar
• Two sticks of butter, melted
• Four eggs
• Two tbsp. of milk
• Two tbsp. vanilla extract
• Three and one-half cups of self rising flour

Directions

1. Mix all ingredients together.
2. Bake at 350 degrees Fahrenheit for 20 minutes.

Source — Grandma's Recipe Book
Prepared by Colson Thornton
Louisiana Anthology
October 2, 2022

Pineapple Sponge

Ingredients

• One small pineapples, or a can of pineapples
• One cup of sugar, less when using a can of pineapples
• One and one-half cup of water
• One-half package of gelatin
• Four egg whites
• Cream

Directions

1. Soak gelatin in half-cup of water for two hours.
2. Chop up pineapple.
3. Mix pineapple and cupfuls of water and sugar in saucepan.
4. Let simmer for 10 minutes.
5. Add gelatin to mixture and strain into a tin basin.
6. Set basin into ice water or refridgerator.
7. Stir egg whites, beaten to a stiff froth[foam], when the mixture thickens.
8. Pour into a mould and let harden.
9. Serve with cream.

Source — New Orleans Cook Book
Prepared by Colson Thornton
Louisiana Anthology
October 2, 2022

Cornstarch Cake

Ingredients

• One-half cup of creamed butter
• One-half cup of sugar
• One-half cup of milk
• One-half tsp. almond extract
• One-half cup cornstarch
• One and one-half cup of flour
• One-half tsp. of soda
• One-helf tsp. cream of tartar
• Six egg whites

Directions

1. Mix in the order given above.
2. Bake.

Source — New Orleans Cook Book
Prepared by Colson Thornton
Louisiana Anthology
October 2, 2022

Consomme of Beef and Fowl

Ingredients

• 2 pounds of lean beef
• 1 Fowl
• Stock or plain broth
• 2 carrots, 2 onions,
• 1 head of celery or a pinch of celery seed
• Thyme
• 1 whole pepper
• Mace(spice)
• 1 Bay Leaf
• 1 egg

Directions

1. Half roast the fowl and cut into pieces.
2. Put fowl into a saucepan filled with the broth.
3. Skim the broth and add in vegetables, spices, and the bay leaf.
4. Let the mixture simmer for 3 to 4 hours.
5. Strain through a coarse cloth, free the mixture entirely of fat.
6. Clarify with the whites of the egg.

Source — La Cuisine Creole
Prepared by Colson Thornton
Louisiana Anthology
October 2, 2022

Peasant Bread

 

Ingredients

• Four cups of flour
• Two teaspoons of salt
• Two teaspoons of sugar
• Two teaspoons of active dry yeast
• Two cups of water (warm)
• One tablespoon of butter

Directions

1. Mix the dry ingredients together
2. Pour in the water
3. Mix until combined
4. Cover your bowl and let the dough rise
5. Spread butter inside two over-safe bowls
6. Wait until the dough has doubled in size
7. Divide the dough into halves 
8. Place the halves into the greased bowls
9. Let it rise for 30 minutes.
10. Heat oven to 350 Fahrenheit
11. Cook the dough for 30 mins
    
12. Let the dough rest for 15 minutes before slicing

 

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

Remnants of Soup Meat with Onions

 

Ingredients

• Soup Meat
• Onions (Chopped)
• Saltwater
• Butter or Lard
• Flour
• Spices of choice

Directions

1. Cut the meat into thin slices.
2. Saturate in the saltwater
3. Add butter to a hot pan
4. Add chopped onions to the butter
5. Cool the onions until brown
6. Put the meat in the pan and cover
7. Turn the meat after frying for a while
8. When both sides are brown, remove
9. Add a small amount of water and flour to the butter remaining in the pan
10. Stir until thick, then put the sauce over the meat

 

Source — New Orleans Cook Book
Prepared by Donnie Underwood
Louisiana Anthology
October 2, 2022

Bisque

Ingredients

• ½ Gallon cream whipped
• 9 Egg Yolks
• 3 Pounds  Granulated Sugar
• 1 Gallon  Milk
• Vanilla Bean

Directions

1.  Boil the 1 gallon of milk with the vanilla bean.
2.  Mix the 9 egg yolks with milk.
3.  Add the 3 pounds of sugar to the whipped cream.
4.  Combine the egg and milk mixture to the sugar and cream mixture, beating the mixtures well.
5.  Freeze the mixture overnight.
6.  This recipe will make approximately 24 bisque.

Source — New Orleans Cook Book
Prepared by Lauren Brooks
Louisiana Anthology
October 2, 2022

Spiced Grapes

 

Ingredients

• 8 Pounds  Grapes
• 5 Pounds  Clarified Sugar
• 1 ½ pints  Vinegar
• 1 clove  Garlic
• 1 tps.  Allspice
• 1 tps.  Cinnamon

Directions

1.  You need to separate the grapes from the skins/vines.
2.  Boil the grapes until you can rub through a colander to remove the seed.
3.  Add the grapes back to the heat and add the sugar, vinegar, garlic, allspice, cinnamon and allow to boil for 2 hours.
4.  You can add more allspice, garlic and cinnamon to your liking.

Source — New Orleans Cook Book
Prepared by Lauren Brooks
Louisiana Anthology
October 2, 2022