Cold Slaw with Hot Sauce

Ingredients

• One white head of cabbage
• Cold water
• 2 cups of strong vinegar
• One teaspoonful of mustard
• One teaspoonful of salt
• One tablespoonful of butter
• Three teaspoons of white sugar
• Two or three eggs

Directions

1. Chop fine the head of cabbage.
2. Lay cabbage in very cold water for one hour.
3. Drain thoroughly and place in a serving dish.
4. To make the sauce, take two cups of strong vinegar to one quart of cabbage, stir in it one one teaspoonful of mustard and salt, a tablespoonful of butter, and three teaspoons of white sugar.
5. Heat sauce and add two to three egg yolks. 
6. Stir rapidly and pour on to the chopped cabbage. 
7. Serve instantly or sauce will harden. 

Source — La Cuisine Creole 

Prepared by Beau M. Coco
Louisiana Anthology
July 18, 2023

Seasoning for Sausage Meat

Ingredients

• One pound of sausage meat
• One tablespoonful of salt
• One teaspoonful of mixed black and red pepper
• One quarter of a teaspoonful of saltpetre
• Half cup of sage and sweet marjoram
• Thyme and summer savory (optional)

Directions

1. Chop up and run sausage meat through cutter. 
2. Add a tablespoonful of salt, a teaspoonful of mixed black and red pepper, a quarter of a teaspoonful of saltpetre, and a half cup of sage and sweet marjoram. 
3. If preferred, substitute for the sage some thyme and summer savory.

Source — La Cuisine Creole 

Prepared by Beau M. Coco

Louisiana Anthology
July 18, 2023

Fricassee of Fish

Ingredients

• One large fish
• Onions
• Parsley
• Tomatoes
• Garlic
• Butter
• Catsup (optional)

Directions

1. Cut the fish into slices.
2. Fry onions, parsley, tomatoes, and a little garlic to make the gravy.
3. Add fish slices to gravy.
4. Fry in butter and serve.
5. Add catsup if liked.  

Source — La Cuisine Creole  

Prepared by Beau M. Coco
Louisiana Anthology
July 18, 2023

Baked Apple Pudding

Ingredients

• 1 pint of stewed apples (cooked with minimal water, just long enough to maintain shape)
• 1/2 pint of cream or 2 ounces of butter
• 1/4 lb. of powdered sugar
• 1 grated nutmeg
• 1 tablespoonful of rose water
• 1 teaspoonful of grated lemon peel

Directions

1. Let stewed apples cool and ensure they are tender yet intact.
2. After apples have cooled, add listed ingredients and mix to preference.

Source — Creole Cookery Book
Prepared by Joshua Johnston
Louisiana Anthology
July 18, 2023

Banana Bread

Ingredients

1 1/4 cups sugar 1/2 cup softened butter 2 eggs 1 1/2 cups mashed ripe bananas 1/2 cup buttermilk 1 teaspoon vanilla 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped nuts

Directions

1. Preheat oven to 350° F.
2. Grease the bottom of a 9x5x3 loaf pan.
3. Mix sugar and butter in a large bowl.
4. Stir in eggs until mixed well.
5. Mix in bananas, buttermilk, and vanilla until smooth.
6. Stir in flour, baking soda, and salt until just mixed.
7. Mix in nuts.
8. Pour into the pan.
9. Bake on low rack for 1 hour and 15 minutes or until a toothpick stuck into the center comes out clean.
10. Cool 10 minutes before removing from pan.
11. Cool an additional 2 hours on a wire rack before slicing.
    

 

 Photo: https://unsplash.com/photos/MssPSnkV1yM

Source — Betty Crocker
Prepared by Ben Allen
Louisiana Anthology
July 18, 2023

Charlotte Russe

Ingredients

• 1 ounce gelatin
  
• 1 1/2 pints milk
• 1/2 pound white sugar
• Yolks of 6 eggs
• Vanilla
• 1 pint whipped cream
• Sponge cake
  

Directions

1. Boil gelatin in the milk.
2. Add beaten egg yolks and sugar.
   
3. Flavor with vanilla.
4. Chill until it begins to stiffen.
5. Stir in whipped cream.
6. Line serving dish with strips of sponge cake.
7. Pour in the Charlotte Russe mixture.
8. Chill until served.
   

Source — La Cuisine Creole
Prepared by Ben Allen
Louisiana Anthology
July 18, 2023

Ginger Cake

Ingredients

• 3/4 cup of flour
  
• 1/2 cup of molasses
  
• 1/2 cup brown sugar
  
• 1/4 cup hot water
• 2 eggs
• 1 teaspoon of baking soda
• 1 heaped tablespoon of butter
• 1 teaspoon of cinnamon
• 1 teaspoon of ginger
• 1/2 teaspoon of cloves
  

Directions

1. Mix the molasses and sugar together.
2. Add the butter and hot water and mix.
   
3. Separate the egg yolks from the whites.
4. Beat the egg yolks and add them to the mix along with the cinnamon, ginger, and cloves.
5. Beat the egg whites and add them to the mixture as well.
   
6. Dissolve baking soda in a little water and add to mixture.
7. Add flour and mix.
8. Bake for 45 minutes at a moderate temperature.
   

Source — Creole Cookery Book
Prepared by Ben Allen
Louisiana Anthology
July 18, 2023

Jumbles

Ingredients

• One egg
  
• One pound of flour
  
• 1/2 pound of sugar
  
• 1/2 pound of butter
• One tablespoon of cream
• Three lemons
  

Directions

1. Mix the egg, flour, sugar, butter, and cream into a paste.
   
2. Mix in the rind of all three lemons but only the juice of one.
   
3. Roll into rings and bake.

Source — Creole Cookery Book
Prepared by Ben Allen
Louisiana Anthology
July 18, 2023

Air Fryer Chicken Flautas

Ingredients

• 2 cups of cooked chicken
• 4 ounces softened cream cheese
• 2 cups shredded cheddar cheese
• 8 flour tortillas
• 8 tablespoons sour cream
• 1 cup shredded lettuce

Directions

1. Preheat the Air Fryer to 385.
2. In a bowl, mix together the shredded chicken, softened cream cheese, and taco seasong.
3. Add 1/4 cup of the creamy chicken mixture and 1/4 cup of shredded cheese to one tortilla. Roll up tightly. Repeat 8x.
4. Place flautas in air fryer, seam side down for 8 minutes. Flip at the halfway point.
5. Serve with sour cream and lettuce along with your choice of salsa.

Source — Alex Daynes
Prepared by Nicholas Cervantes
Louisiana Anthology
July 17, 2023

Peach Sherbet

Ingredients

• 2-3 dozen ripe, soft peaches
• Water
• Sugar to taste

Directions

1. Peel peaches and pass through a cullender.
2. Add sufficient water to dilute mixture to desired consistency.
3. Add sugar to preferred taste.
4. Freeze until consumption.

Source — Creole Cookery Book
Prepared by Nicholas Cervantes
Louisiana Anthology
July 17, 2023

Preserved Orange Peel

Ingredients

• Orange peels
• Salt water
• Fresh Water
• Rich Syrup

Directions

1. Soak peels in salt water for 72 hours.
2. Transfer peels to fresh water and soak until tender.
3. Cover in rich syrup and finish with any preferred seasonings.

Source — Creole Cookery Book
Prepared by Nicholas Cervantes
Louisiana Anthology
July 17, 2023

Cake Without Butter

Ingredients

• Five medium eggs
• 150 grams of sugar
• 100 grams of flour
• 4 Tbsp orange flour water

Directions

1. Crack eggs into bowl then beat well.
2. Gradually add sugar to bowl.
3. Gradually add flour to bowl.
4. Add orange flower water to bowl and beat all well.
5. Flour tin and bake.

Source — Creole Cookery Book
Prepared by Nicholas Cervantes
Louisiana Anthology
July 17, 2023

Banana Pudding

Ingredients

• 1 cup sugar
• 1/2 cup cornstarch
• 6 cups 2% milk
• 5 large egg yolks
• 1/4 cup butter
• 1 teaspoon salt
• 22 ounces of vanilla wafers
• 7 medium bananas, sliced
• 2 cups heavy whipping cream
• 6 tablespoons sugar

Directions

1. Mix cornstarch, sugar, and milk in a large saucepan.
2. Heat over a medium setting until thickened.
3. Reduce heat to low setting and stir for 2 minutes.
4. Whisk in a bowl a small amount of heated mixture with egg yolks and return to saucepan.
5. Bring the mixture to a light boil, cook and stir for 2 minutes.
6. Remove mixture from heat and stir in butter, vanilla, and salt.
7. Cool for 15 minutes, stirring occasionally.
8. Layer vanilla wafers and bananas into a bowl and pour the mixture on top.
9. Repeat the previous step until desired layers are achieved.
10. Layer the top with whipping cream, banana, and crushed vanilla wafers.
11. Chill in refrigerator.

Source — All Recipes
Prepared by Jacob Allen
Louisiana Anthology
July 16, 2019

Beer Soup

 

Ingredients

• 1/2 pound of bread crumbs
• Butter
• 1 quart of strong beer
• 1 quart red wine
• Lemon rind
• Cinnamon
• Cloves 
• Sugar
• Croutons from fried bread

Directions

1. Scorch 1/2 pound of bread crumbs in butter.
2. Add 1 quart of strong beer.
3. Add 1 quart of red wine.
4. Add lemon rind, cinnamon, cloves, and sugar.
5. Boil the soup.
6. Pour soup over croutons from fried bread.

Source — The Unrivalled Cook-Book
Prepared by Jacob Allen
Louisiana Anthology
July 16, 2019

Jelly

Ingredients

• 2 ounces of isinglass
• 3 quarts  of water
• 1 1/4 pounds of powdered sugar
• 4 lemons
• 1 pint of wine
• 3 eggs

Directions

1. Add all ingredients in a bowl.
2. Mace to the taste.
3. Cool in refrigerator.

Source — Creole Cookery Book
Prepared by Jacob Allen
Louisiana Anthology
July 16, 2019

Ice Cream

Ingredients

• 1 quart milk
• 1 tablespoon cornstarch or arrowroot
• 1 quart cream
• 4 egg whites 

Directions

1. Thicken 1 quart of milk with 1 quart of cornstarch or arrowroot.
2. Sweeten and let mixture boil.
3. Cool the mixture. 
4. Add 1 quart of cream.
5. Flavor to taste.
6. Freeze the mixture until it begins to thicken.
7. Whip lightly 4 egg whites in a bowl and add to the mixture.

Source — Creole Cookery Book
Prepared by Jacob Allen
Louisiana Anthology
July 16, 2019

Louisiana Cornbread Salad

Ingredients

• Two cups Ranch dressing
• Ten slices cooked bacon, drained and crumbled
• Three large tomatoes, diced
• Two cans pinto beans, drained
• Two cans cut corn, drained
• Eight ounces pack cheddar cheese
• Half cup chopped green onions
• One cup chopped green and red bell peppers
• One package of yellow cornbread mix (cook as directed on package, and cooled)

Directions

Pepare ingredients

1. 1/2 the crumbled cornbread on bottom of container
2. 1/2 the bell peper, onion, and tomato mixture
3. ‭1/2 the beans and corn mixture

Layer as follows in a deep container:

1. Mix bell peper,onion, and tomato
2. ‭Mix drained beans and corn in separate bowl
3. Crumble the cornbread

Top with

1. One cup of rance dressing
2. ‭1/2 the cheddar cheese
3. 1/2 the bacon

Repeat layer and topping with remaining ingredients

Store in refrigerator until ready to serve

Prepared by Chloe Ducote
Louisiana Anthology
July 16, 2023

Oyster Fritters

Ingredients

• Liquor from oysters
• Three eggs
• Equal quantity of milk to oyster liquor
• Salt
• Flour (enough for thin batter)
• Lard

Directions

1. Mix liquor from oysters with equal quantity of milk
2. ‭Add three eggs and salt
3. Mix in flour (just enough for thin batter)
4. Heat lard to boiling in a frying pan
5. Drop oyster batter into lard by the spoonful
6. Fry quickly until a light brown
7. Remove from lard to drain on white paper
8. Serve hot

Source — The Unrivalled Cook-Book
Prepared by Chloe Ducote
Louisiana Anthology
July 16, 2023

Stewed Oysters, No. 2

Ingredients

• One hundred Oysters
• One large blade of mace (equivalent to half a teaspoon of ground mace, or nutmeg)
• One quarter pound of butter
• Salt
• Sifted flour
• One teaspoon cream
• One saltspoonful of cayenne (0.25 teaspoon)

Directions

1. Drain oysters
2. ‭Rinse oysters under cold running water in a colander
3. Put oysters in saucepan with salt and blade of mace
4. Let oysters stand on a cool part of the range for fifteen minutes, while stirring with a wooden spoon
5. Add butter and flour
6. Simmer for five minutes
7. Add cream and cayenne
8. Oysters are cooked when they begin to curl, remove from heat

Source — The Unrivalled Cook-Book
Prepared by Chloe Ducote
Louisiana Anthology
July 16, 2023

Oyster Omelette

Ingredients

• Twelve large oysters, chopped fine
• Six eggs, well beaten
• Two ounces of butter, melted
• Salt and pepper, to taste
• One teaspoon flour
• Milk, just enough to thicken flour
• Tablespoon of melted butter
• Chopped parsley for garnish

Directions

1. Mix flour with milk until smooth
2. ‭Beat flour mixture into melted butter
3. Add eggs, oysters, salt and pepper
4. Beat all ingrediants until wll mixed
5. Fry as any other omelette
6. Add teaspoon of chopped parsley and tablespoon of melted butter on top once removed

Source — The Unrivalled Cook-Book
Prepared by Chloe Ducote
Louisiana Anthology
July 16, 2023

Reverse Tacos

Ingredients

• 1 package of taco seasoning
• 1 lb of lean ground beef
• 3/4 cup of water
• 6 tortillas
• Shredded Cheese
• Assorted toppings: shredded lettuce, chopped tomatoes, salsa, or sour cream

Directions

1. Brown meat in large skillet on medium-high heat. Drain fat.
2. Stir in seasoning mix and add water.
3. Bring to boil. Reduce heat and simmer 5 minutes, stiring occasionally.
4. Remove meat from skillet and set aside.
5. Place cheese directly on the skillet on low heat. Use enough to cover the shape of desired tortilla size.
6. Place cooked taco meet on top of the cheese, topping the meat with sprinkled cheese.
7. Cover with torilla and press down. Turn heat to medium.
8. After about 2-3 minutes, or when cheese is melted, flip the taco.
9. Let taco brown for 1-2 minutes.
10. Carfully fold taco in half on skillet.
11. Let each side brown for another 1-2 minutes.
12. Continue flipping until desired crispiness is achieved.
13. Remove from skillet and serve with desired toppings.

Source — Tamara Ozol
Prepared by Tamara Ozol
Louisiana Anthology
July 15, 2023

Tea

Ingredients

• Green tea leaves
• Black tea leaves
• Boiling water

Directions

1. Start by rinsing your tea-pot with boiling water to clean it and warm it up.
2. Empty out the hot water from the tea-pot.
3. Use approximately one teaspoon of tea per person who will be drinking it.
4. Begin by pouring half a pint of boiling water into the tea-pot.
5. Let the tea steep for about five minutes if you're using green tea or ten minutes for black tea. Adjust the steeping time to suit your taste preference—longer steeping time will result in a stronger flavor.
6. Once the initial steeping time is over, pour more boiling water into the tea-pot based on the number of people you're serving. This will dilute the tea and adjust the strength to your liking.
7. If you want, you can mix black and green tea leaves together. Many people find this combination to be a healthier and more balanced option compared to using green tea alone.
8. Serve the tea while it's still hot and enjoy the soothing flavors!

Source — La Cuisine Creole.
Prepared by Tamara Ozol
Louisiana Anthology
July 15, 2023

Crullers

Ingredients

• 2 cups of sugar
• 1 cup of butter
• 3 eggs
• 1 cup of sour milk
• 1 teaspoon of baking soda
• Flavoring of choice
• Boiling lard or option to bake lightly in the oven

Directions

1. In a mixing bowl, combine the sugar and butter until well blended.
2. Add the eggs to the mixture and continue mixing until smooth.
3. In a separate bowl, dissolve the baking soda in the sour milk.
4. Gradually add the sour milk mixture to the sugar-butter-egg mixture, along with the desired flavoring. Mix thoroughly.
5. Heat the lard in a deep skillet until it reaches boiling point. Alternatively, preheat the oven if baking the crullers.
6. If frying: Carefully drop spoonfuls of the batter into the boiling lard and fry until the crullers are a light brown color. Replenish the lard as needed to prevent scorching. If baking: Lightly bake the crullers in the oven until they turn a light brown color.
7. Remove the cooked crullers from the lard or oven and drain any excess oil on a paper towel.
8. Optionally, sprinkle sugar over the crullers while they are still warm.
9. Serve the crullers and enjoy!

Source — La Cuisine Creole.
Prepared by Tamara Ozol
Louisiana Anthology
July 15, 2023

Omelette Souffle

Ingredients

• 6 eggs
• 4 tablespoons of powdered white sugar
• Finely chopped zest of 1 lemon
• 1/4 lb of butter
• Powdered sugar for dusting

Directions

1. In a mixing bowl, beat the egg whites and egg yolks separately.
2. To the egg yolks, add the powdered white sugar and finely chopped lemon zest. Mix thoroughly.
3. Whip the egg whites until they form stiff peaks, and gently fold them into the yolk mixture until well incorporated.
4. In a pan over high heat, melt the butter completely. Pour in the egg mixture and stir continuously to ensure the butter is fully blended with the eggs.
5. Transfer the mixture to a buttered dish and place it over low heat or in the oven.
6. Sprinkle powdered sugar over the top of the mixture to add a touch of sweetness. You can achieve a light browning effect using a broiler or a kitchen torch.
7. Serve the omelette souffle as soon as possible since it may deflate over time and affect its appearance.

Source — La Cuisine Creole.
Prepared by Tamara Ozol
Louisiana Anthology
July 15, 2023

Banana Pudding

Ingredients  

• 2 cups of cold milk                                             
• 5 ounces of  instant vanilla pudding mix
• 14 ounces of can sweetened condensed milk
• One tablespoon of vanilla extract
• 12 ounces of whipped cream
• 16 ounces of packaged vanilla wafers
• 14 small bananas, sliced

Directions

1. Mix milk, pudding mix, and condensed milk in a large bowl for two minutes.
2. Stir in the vanilla extract and whipped cream.
3. Layer wafers, banana slices, and pudding mixture in a serving bowl.
4. Chill in refrigerator. Top with crushed wafers when ready to serve.

Source — All Recipes
Prepared by Harley Longstreath
Louisiana Anthology
July 13, 2023

Charlotte Russe

Ingredients

• One quart of thick cream
• 1/2 pint of milk
• One ounce of gelatin
• 5 yolks of eggs
• 7 whites of eggs
• 12 ounces of sugar
• A box of Dixie vanilla flavoring

Directions

1. In a pot, boil the milk and dissolve the gelatin in it.
2. Take the pot off the fire, and mix in the egg yolks. sugar, Dixie vanilla flavoring.
3. Once the custard becomes cool and before it congeals, stir in the cream, whipped to a froth.
4. Stir in the beaten egg whites.

Source — New Orleans Cook Book
Prepared by Harley Longstreath
Louisiana Anthology
July 13, 2023

Gingerbread

Ingredients

• One cup of sour cream
• One cup of nice molasses
• 1 1/2 teaspoon of baking soda
• One teaspoon of salt
• One teaspoon of ginger
• One cup of flour

Directions

1. In a bowl, add the sour cream, molasses, and baking soda. 
2. Add salt and ginger into the same bowl.
3. While mixing the ingredients, add flour till the consistency is a little thicker than griddle cakes.
4. Bake in eight on a sheet

Source — New Orleans Cook Book
Prepared by Harley Longstreath
Louisiana Anthology
July 13, 2023

Doughnuts

Ingredients

• One cup of sour milk
• 1 1/2 cups of sugar
• One egg
• One tablespoon of melted lard
• 1/2 teaspoon of baking soda
• 1/2 cup of flour

Directions

1. Mix milk, sugar, egg, baking soda, and a flavor to taste in a bowl.
2. Use a sufficient amount of flour to roll out the doughnuts.
3. Fry in hot lard.

Source — New Orleans Cook Book
Prepared by Harley Longstreath
Louisiana Anthology
July 13, 2023

Tuna Salad

Ingredients

• Six Eggs. 
• Mayonnaise. (5 tbsps)
• Mustard. (3 tbsps)
• Tuna. (3 12 oz. cans)
• Sweet Relish. (3 tsps)

Prepare

• Boil the eggs for 15 minutes; cool in cold water; peel.
• Use can opener to open cans of tuna; drained water.
• Grab a big bowl and spoon to add all the ingredients.

Directions

• Dice Eggs into small pieces.
• Add tuna to the bowl; then the eggs.
• Add the mayonnaise, mustard, and relish into the bowl. 
• Stir all the ingredients together 
• Add sugar, salt, or pepper for taste. *optional

Source-Serenity Dean 

Prepared by Serenity Dean

Louisiana Anthology

May 18th, 2023

Kimchi Fried Rice

Ingredients

• 1 cup of rice'
• 1/2 lb kimchi 
• 1 tablespoon minced garlic
• 2 tablespoons oyster sauce
• mixed veggies (frozen) 
• protein of your choice (shrimp)
• 1 teaspoon creole seasoning 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon onion powder 
• 1/2 teaspoon salt 
• 1/2 teaspoon pepper
• white onion 
• soy sauce
• green onions

Directions

1. dice 1/2 medium white onion 
2. in 1 bowl mix minced garlic, protein of your choice, garlic powder, onion powder, salt, pepper, and creole seasonings.
3. let sit for 15-20 minutes
4. chop 1/2 cup of kimchi and set to the side with a little of the juice
5. turn to medium high heat and oil pan with sesame oil 
6. add 1/2 chopped onion and stir fry until translucent
7. once translucent add in minced garlic and frozen vegetables
8. stir fry for 5-10 minutes
9. add in 1 day old rice and 1 teaspoon of soy sauce 
10. stir well and add in chopped kimchi and pour the juice over as well
11. in another pan cook your protein
12. pan sear protein in a pan for 5-10 minutes depending on the type
13. mix cooked protein in the wok with fried rice
14. turn off the heat
15. serve with a fried egg and green onions

Source — Heaven Griffith
Prepared by Heaven Griffith
Louisiana Anthology
May 16,

2023

Butter Chicken

 Ingredients

Marinade

• 1 Tbs Lemon Juice
• 1/2 Tsp paprika 
• 1/2 Tsp salt
• 1 Tsp Garam Masala
• 1/8 Tsp Tumeric
• 1/2 Tsp cumin
• 1 Tsp coriander 
• 1 Tbs oil
• 3/4 Tbs ginger garlic paste
• 1/3 cup of yogurt

Sauce

• 2 Tbs Butter
• 1 stick cinnamon 
• 4 cloves
• 3/4 Tbs ginger garlic paste
• 1-2 green chiles
• 2 Tsp chili powder
• 2 Tsp garam masala
• 1/2 Tsp cumin 
• 1 Tsp coriander 
• 3 cups tomato paste
• 22 cashews

Meat

• 1 lb boneless skinless chicken breast

Instructions

Marinade:

1. Pat away any moisture from the chicken.
2. Add red chili powder, salt, and lemon juice in a bowl with the chicken.
3. Cover chicken and allow to rest for 20 minutes.
4. Add ginger garlic paste, garam masala, cumin, coriander, turmeric, and yogurt into a bowl and mix.
5. Marinate for 12 hours or overnight (maximum of 48 hours).

Sauce:

1. Add 600 grams of diced tomatoes (3 cups puree) to a blender.
2. Add cashews to blender in separate bowl with water to make cashew cream. Add small amounts of water at a time to be safe. Leave on the side for later.
3. Heat butter in a pan with cinnamon, cloves, and cardamom.
4. When it begins to sizzle, add the ginger garlic paste.
5. Fry on medium heat for 2 minutes. 
6. Add the tomato puree into the pan from the blender.
7. Mix well, and bring to a boil. Cook for 15 minutes.
8. Add in the cashew cream and mix well.
9. Cover and simmer for 10 minutes.

Chicken:

1. Add chicken to a buttered pan and fry on medium heat for 2 min. Flip and fry the other side. Repeat until chicken is done. 
2. Add chicken to sauce and continue to simmer on medium heat for 5-10 minutes.
3. Add water if sauce is too thick.
4. Turn off stove and continue to stir.
5. Stir in heavy cream.
6. Stir in salt and sugar. 

Rice:

Prepare the Basmati rice according to the package instructions.

Serve and Enjoy!

Roll Jelly Cake

 

Ingredients:

• 3 eggs 
• 1 cup of sugar
• 1 cup of flour
• 1 pack of yeast powder
• Jelly of your liking
• Powdered sugar

Instructions:

1. Add 3 eggs into a bowl and beat well.
2. Add 1 cup of sugar and mix in. 
3. Add 1 cup of flour and fold in. 
4. Add 1 pack of Yeast powder and mix well.
5. Pour batter into a shallow square dish.
6. Bake in oven at 375 degrees for 10-15 minutes or until done.
7. Place cake on parchment paper after removing it from the square dish.
8. Spread jelly onto hot cake.
9. Immediately roll while still hot.
10. Place into fridge to cool 
11. When cool remove cake and peel off parchment paper.
12. Dust with powdered sugar. 
13. Serve in Slices. Enjoy!

Tavern Biscuits

 Hearty Tavern Biscuits. Below you will find a recipe that makes 146 biscuits. Enjoy!

Ingredients:

• 3lbs of Flour
• 1/2 lb of brown sugar
• 4 glasses* of wine (20 oz)
• 8 glasses* of sweet cream (40 oz)
• 1 lb of butter
• 2oz of allspice*
• 1/2 oz of mace*
• 1/2 oz of cinnamon

* 1 glass= 5oz

* Allspice is a spice made from dried berries of a plant known as the Pimenta Diolea.

* Mace is a aromatic spice that grown on the tropical nutmeg tree. Sister spice of nutmeg.

Instructions:

1. Mix together all of the dry ingredients in a large mixing bowl: flour, brown sugar, allspice, cinnamon, mace.
2. Next, add wet ingredients: (wine, sweet cream, butter).
3. Mix together until a firm dough is formed.
4. Cut out around 146 biscuits. This depends on how large you want your biscuits to be.
5. Bake biscuits on a tin sheet at 375 degrees for 11-15 minutes or until golden brown.

Hominy Cakes

 Hominy Cakes are a savory treat made from the heart! Read below for ingredients and instructions.

Ingredients:

• Hominy*
• Salt
• Butter
• Cream
• 1-2 Eggs
• Flour

*Hominy is made from dried maize kernels that are treated with an alkali process called nixtamalization. 

Steps:

1. Take your hominy and add it to a bowl and season it with salt to taste.
2. Next, mix the salted hominy with 1-2 eggs.
3. Now, add butter, preferably melted.
4. Finally, add cream and flour until it reaches a dough like consistency.
5. Shape hominy dough into balls, and then flatten into small patties.
6. Fry the patties on a griddle and serve them hot.
7. Enjoy!

Grated Beef

Ingredients

• Lump of Smoked beef
• Bread
• Butter

Directions

1. Cut a lump of smoked beef
2. Put in oven until and dry it out until perfectly hard
3. Grate to fine powder
4. Serve with this slices of bread-and-butter

Source — Creole Cookery Book
Prepared by Luke Frederick
Louisiana Anthology
May 3, 2023

Lemon Ice Cream

Ingredients

• 1 quart of milk
  
• 2 lemons
• Tumbler of sugar

Directions

1. Bring the quart of milk to a boil then put in the fridge.
2. Squeeze the juice form the lemons into the sugar and mix.
3. When the cream is cold stir well into the sugar and freeze immediately.
4. Once frozen it is ready to serve. 

Source — Creole Cookery Book
Prepared by Camden Bigler
Louisiana Anthology
May 1, 2023

Orange Pudding

Ingredients

• 1 large smooth orange of a deep color
  
• 1 lime
• 1/4 lb of powdered sugar
• 1/4 lb of fresh butter
• 8 eggs
• 1/2 glass of mixed wine and brandy
• 1 tea spoon of rosewater
• 5 ounces of flour

Directions

1. Make a paste by mixing 5 ounces of flour with 1/4 lb of fresh butter and lay the paste in a buttered dish. 
2. Mix the rest of the ingredients except the powdered sugar and pour over the paste.
3. Bake 30 minuets in a moderate oven. 
4. When done cooking sprinkle powered sugar over the top and ready to serve.

Source — Creole Cookery Book
Prepared by Camden Bigler
Louisiana Anthology
May 1, 2023

Taco Soup

Ingredients

• 2 lbs ground beef
  
• 2 cans of corn
• 2 cans of black beans
• 1 can of tomato sauce
• 2 cans of diced tomatos 
• 1 package of taco seasoning
• 1 container of pico de Gallo
• 1 cup of water

Directions

1. Brown the 2 lbs of ground beef and season with the taco seasoning.
2. Add in all the other ingredients to a large pot adding the 1 cup of water last.
3. Stir thoroughly until all ingredients are evenly mixed together.
4. Cook on stovetop on high for 3 hours stirring every 15 minutes.
5. When done cooking let cool 30 minutes and serve with shredded cheese on top. (Optional)

Source — Creole Cookery Book
Prepared by Camden Bigler
Louisiana Anthology
May 1, 2023

Egg Toast

Ingredients

• 
  1 glass of thick cream
• 1 cup of white sugar
  
• 3 macaroons
• A few almonds
• 1 lemon 
• 8 eggs
• Bread 
• Butter

Directions

1. First crush up the macaroons and almonds.
2. Then mix together with the glass of cream, cup of sugar, and grated lemon and boil.
3. Next add the yokes of 8 of the eggs and the whites of 3 eggs and mix.
4. When done serve on very thing slices of fried bread and sprinkle sugar on top.
5. Best served with tea.

Source — Creole Cookery Book
Prepared by Camden Bigler
Louisiana Anthology
May 1, 2023

Stuffed Crabs

Ingredients

• 2 dozen crabs
• 2 hard-boiled egg yolks
• Thyme
• Parsley
• Onion
• Butter
• Black pepper
• Cayenne
• Bread crumbs

Directions

1. Boil crabs
2. Take the meat out of the crabs
3. Combine meat, yolks, thyme, parsley, onion, butter, pepper, and cayenne
4. Stuff crabs 
5. Sprinkle with bread crumbs and butter
6. Bake until brown

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

Soft Cookies

Ingredients

• One heaping cup of butter
• 1 and 1/2 cups of sugar
• 3 eggs
• 3 tablespoons sour milk
• 1 teaspoon of soda 
• Flour
• Nutmeg

Directions

1. Combine butter, sugar, eggs, sour milk, and soda
2. Place a small amount of flour on a table 
3. Roll out cookies 
4. Sprinkle with sugar and nutmeg
5. Pass over with the roller again
6. Bake until light brown

Source — New Orleans Cook Book
Prepared by J. W. Wilkinson
Louisiana Anthology
July 16, 2019

Milk Soup

Ingredients

• 4 cups of milk
• 2 cups of water
• A small piece of Cinnamon
• A piece of lemon peel
• Teaspoon of butter
• Salt
• Sago

Directions

1. Boil together milk, water, cinnamon, lemon peel, and a teaspoon of butter
2. Add salt and sago after a boil
3. Boil until clear

Source — New Orleans Cook Book
Prepared by J. W. Wilkinson
Louisiana Anthology
July 16, 2019

Fried Oysters

Ingredients

• 100 oysters
• 4 egg yolks
• Bread Crumbs or powdered biscuits (cornmeal could be used as a substitute)
• Salt
• Pepper
• Mace
• Butter

Directions

1. Dry the Oysters
2. Beat 4 egg yolks lighly
3. Add bread crumbs, salt, pepper, and mace to a bowl and stir. 
4. Boil butter
5. Drip oysters in wet mixture and then dry mixture 
6. Drop oysters in Butter and fry until they become light brown

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

Homemade Spicy Mustard

Ingredients

• 1/2 cup yellow mustard seeds
• 1/2 cup brown mustard seeds
• 1 cup apple cider vinegar
• 1/2 cup water
• 1 1/2 tablespoons honey
• 1 teaspoon salt
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to desired spiciness)

Directions

1. In a medium-sized, non-reactive bowl, combine the yellow and brown mustard seeds with the apple cider vinegar and water. Make sure the seeds are fully submerged in the liquid. Cover the bowl with plastic wrap or a lid and let it sit at room temperature for 24-48 hours. The mustard seeds will absorb the liquid and become plump.
2. After the seeds have soaked, pour the mixture into a blender or food processor. Add the honey, salt, ground turmeric, paprika, and cayenne pepper.
3. Blend or process the mixture until it reaches your desired consistency. For a smoother mustard, blend for longer, and for a grainier mustard, blend for a shorter time.
4. Taste the mustard and adjust the seasonings to your preference, adding more honey for sweetness or more cayenne pepper for spiciness.
5. Transfer the spicy mustard to a clean glass jar with a tight-fitting lid. Store the mustard in the refrigerator for at least 24 hours before using to allow the flavors to meld.
6. The homemade spicy mustard can be stored in the refrigerator for up to 3 months.

Source- Personal
Prepared by Iftesam Nabi
Louisiana Anthology
May 2nd, 2023

Pot Roasted Teal

Ingredients

• 3 Teal (Cleaned and Plucked)
• 
  Holy Trinity (1 bell pepper, 1 onion, garlic)
• 1 Apple
• 1 liter of beef broth 

Directions

1. Coat the bottom area of the pot with oil and when heated up brown the teal
2. Once teal are browned, take them out of pot and put the holy trinity with half a diced apple
3. Cook until the holy trinity is soft and "sweated" down
4. With the other half of the apple, cut into three pieces and place inside the teal
5. Place teal back into the pot
6. Put beef broth until teal are mostly covered
7. Reduce heat to a simmer and let it cook (the longer you let it cook the better it will be)

Source — Creole Cookery Book
Prepared by Luke Frederick
Louisiana Anthology
May 3, 2023

TROUT A LA VENITIENTE

Ingredients

• 1 Trout
• Stick of Butter
• Parsley
• 1 Lemon
• Thyme
• Basil
  
• Chives
• Bread Crumbs

Directions

1. Clean trout and then make slashes in the back 
2. Insert butter rolled in parsley, lemon, thyme, basil, and chives. Mince these items very fine
3. Let it sit for half and hour
4. Cover fish with bread crumbs 
5. Boil over fire

Source — Creole Cookery Book
Prepared by Luke Frederick
Louisiana Anthology
5/3/2023

Oyster Soup, Delicate

 

Ingredients

• 1 Quart of Oysters
• 1 Pint of Milk
• Salt
• Pepper
• Butter
  

Directions

1. Remove oysters from their liquor
2. Every quart of liquor add a pint of milk
3. Season with salt, pepper, butter, and breadcrumbs
4. Bring the above liquids to a boil
5. Once a boil is reached, put in oysters and boil a few minutes

Source — Creole Cookery Book
Prepared by Luke Frederick
Louisiana Anthology
May 3, 2023

Cream Puffs

Ingredients

• 1 cup of water
• 1/2 cup of best butter
• 1 cup of sifted flour
• 3 eggs
• 1 muffin tin
• 1 and 1/2 cups of milk
• 2 egg yolks
• 4 tablespoons of powdered sugar
• 2 tablespoons of cornstarch
• flour
• little cold milk

Directions

1. Boil water
2. Add butter and then beat sifted flour
3. Stir until smooth and set aside to cool 
4. Stir one egg at a time 
5. Drop batter into muffin tin 
6. Bake for 1 hour until golden
7. Bring milk to a boil 
8. Beat egg yolks very light, with powdered sugar 
9. Pour boiling milk onto eggs
10. Stir constantly adding 2 tablespoons of cornstarch and flour
11. Add cold milk
12. Place back on burner and stir till thickened
13. Place cream in puff

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

Salted Duck (Italian Monastery)

Ingredients

• 2 whole ducks
• Cold water for washing
• Soda water for washing
• Salt for curing
• 1/4 cup white vinegar for rinsing
• 2 tablespoons whole cloves
• 2 tablespoons celery seeds
• 2 tablespoons mixed sweet herbs (such as thyme, rosemary, and parsley)
• 8-10 fresh laurel leaves
• 1/2 teaspoon saltpeter (potassium nitrate)
• Brine solution (water and salt mixture)
• Olive oil, for sealing

Directions

1. As soon as possible after killing the ducks, remove the innards and thoroughly wash the insides through four waters: three times with soda water and once with fresh cold water.
2. Pluck, singe, and hang the ducks for two days to age the meat.
3. Neatly cut off the legs, wings, breast, and fleshy part of the stomach. Thoroughly cover the pieces with salt and place them in an earthenware vessel, ensuring that the air is excluded by a thick layer of salt. Let them cure for 15 days.
4. After 15 days, rinse the duck pieces in cold water, then in vinegar.
5. Stick the duck pieces thickly with whole cloves. Sprinkle them with celery seeds, mixed sweet herbs, and laurel leaves. Lightly sprinkle saltpeter over the pieces to give the flesh a bright red color.
6. Place the duck pieces in jars and cover them with brine.
7. Pour olive oil over the brine until it forms a layer about an inch deep, sealing the duck pieces.
8. Store the jars in a cool, dark place. The salted duck will be ready to enjoy after a few weeks, and it can be stored for several months.

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

Curried Pickled Eggs

Ingredients

• 12 large eggs
  
  
  
• 4 cups white vinegar
• 1 tablespoon salt
• 1 tablespoon whole peppercorns
• 1 tablespoon whole allspice
• 1 teaspoon ground mace
• 1 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1 tablespoon mustard seeds
• 4 cloves garlic, minced
• 1 tablespoon curry powder

Directions

1. Place the eggs in a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 12 minutes.
2. Drain the eggs and immediately transfer them to a bowl of ice water. Let them cool for 10 minutes, then peel the shells.
3. Place the peeled eggs in a large-mouthed jar.
4. In a medium saucepan, combine the vinegar, salt, peppercorns, allspice, mace, ginger, cayenne, mustard seeds, garlic, and curry powder. Bring the mixture to a boil.
5. Pour the boiling vinegar mixture over the eggs in the jar, ensuring they are fully submerged.
6. Allow the mixture to cool to room temperature, then seal the jar tightly.
7. Store the jar in a cool, dark place for one month to allow the eggs to pickle and absorb the flavors.
8. After a month, the curried pickled eggs will be ready to enjoy. Keep the jar refrigerated after opening.

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