Stuffed Macaroni

Ingredients

• Pipe macaroni
• Chicken
• Boiled beef brain
• Bread crumbs soaked in stock
• Parmesan cheese
• 2 Hard-boiled eggs

Directions

1. Create a mince of cold, finely chopped chicken, a small amount of beef brain, parmesan cheese, two-hard boiled eggs chopped fine, and a pinch of parsley.
2. Stuff the noodles with the mince.
3. Boil the stuffed macaroni for 20 minutes in a thin broth.
4. Pour tomato sauce over and serve.

Source — The Unrivalled Cook-Book
Prepared by Ethan Plunkett
Louisiana Anthology
April 19, 2024

Chicken Alfredo

Ingredients 

• Fettuccine pasta
• Boneless,skinless chicken breast
• Salt
• Pepper
• Seasoning salt
• Garlic powder
• Whipping cream
• Parmesan cheese
• Olive oil
• Butter

Directions

1. Boil a large pot of salted water.
2. Add the Fettuccine and cook until done(usually takes around 10 minutes).
3. Reserve a half a cup of the cooking water, and drain the rest.
4. Set Fettuccine to the side.
5. Season the chicken breast with the Seasoning salt,salt,and pepper.
6. Warm olive oil in a nonstick skillet.
7. Add the chicken and leave it cooking for 5-7 minutes, or until golden brown on the bottom.
8. Flip the chicken over and add one tablespoon of butter.
9. Let it cook for 5-7 minutes on the opposite side.
10. Transfer chicken to a cutting board and let rest for 5 minutes.
11. Cut chicken into slices.
12. Wrap in foil until you need them again.
13. Add butter and the cream into the same pan.
14. Mix until butter is melted.
15. Add salt.pepper, and garlic powder.
16. Mix together.
17. Bring the mixture to a simmer(not a boil) and cook for 3-4 minutes.
18. Whisk it constantly until it thickens.
19. Stir in the Parmesan cheese until it is melted(if sauce is too thick, add some of the reserved pasta water).
20. Take sauce off the heat and add the fettuccine and chicken.

Source — Personal Recipe
Prepared by MaKaylah Warren
Louisiana Anthology
March 18,2024

Danish Pudding

 Ingredients

• One quart of Milk
• Five eggs
• One and a half spoonfuls of Flour
• Sugar
• Half a pound of butter
• Nutmeg
• One Wineglass of Wine

Directions

1. Boil one quart of milk and let stand till almost cold.
2. Beat four eggs for forty-five minutes with one and a half spoonfuls of flour.
3. Mix the milk and sugar with it.
4. Tie it up in a well floured close cloth.
5. Boil the close cloth for one hour.
6. Mix together a half a pound of butter,one cup of sugar,one wineglass of wine,the yolk of one egg, and a little nutmeg for a very nice sauce.

Source — Creole Cookery Book
Prepared by MaKaylah Warren
Louisiana Anthology
March 18,2024

Lemon Sherbet

Ingredients

• Lemons or Limes
• Sugar

Directions

1. Make any quantity of lemonade.
2. Add plenty of sugar.
3. Freeze it entirely.

Source — Creole Cookery Book
Prepared by MaKaylah Warren
Louisiana Anthology
March 17,2024

Meringues

 Ingredients

• 10 eggs
• sifted crushed sugar

Directions

1. Beat the whites of 10 eggs until they are stiff.
2. Add carefully 10 tablespoons of sifted crushed sugar, very finely powdered.
3. Put it in the form of a large egg on paper.
4. Garnish with the glazing sugar and lay the paper on a tin,in a moderate oven.
5. Take them out when they turn light brown.
6. Remove all that is not cooked from underneath them carefully.
7. Place them when cold in the oven to dry; then put any kind of delicate preserve in each.
8. Fill with any kind of preserve.
   Source — Creole Cookery Book
   Prepared by MaKaylah Warren
   Louisiana Anthology
   March 17, 2024

Chicken Pot Pie

Ingredients

• 3 lb chicken
• 2 carrots
• 1 c. frozen green peas
• 1 1/2 c. chicken broth
• 1 can cream of chicken soup
• 1 stick oleo butter
• 1/2 tsp. pepper
• 1 c. self-rising flour
• 1 c. buttermilk

Directions

1. Cook and bone 3 lb chicken and cut up.
2. Peel and finely chop 2 carrots.
3. Boil until slightly soft.
4. Add 1 c. frozen peas, stir, remove from heat.
5. Combine 1 1/2 c. chicken broth with 1 can cream of chicken soup, bring to a boil.
6. Lay chicken in a 9x13 inch casserole dish, pour broth mixture over it.
7. Combine 1 stick oleo, 1/2 tsp. pepper, 1 c. self-rising flour, and 1 c. buttermilk.
8. Mix thoroughly to form batter, spoon lightly over top of chicken mixture.
9. Back 25-30 min. at 400 degrees or until browned.

Source — Family Recipe
Prepared by Lily Hudson
Louisiana Anthology
February 19, 2024

Cherry Flan/Flan aux Cerises

Ingredients

• Shortcrust pastry
• Powdered sugar
• Cherries
• Cherry jam (optional)

Directions

1. Garnish the flan mold on the side with shortcrust pastry.
2. Lower to half a centimeter.
3. Sprinkle a good layer of powdered sugar.
4. Remove the kernels from your cherries and store them on the flan.
5. Put in the oven for half an hour.
6. Let cool.
7. Put a light layer of cherry jam on the cherries if available.

Ingrédients

• La pâte brisée
• Sucre en poudre
• Cerises
• La confiture de cerises (optionnel)

Directions en français

1. Garnissez le mould à flan avec de la pâte brisée.
2. Abaisse a un demi-centimètre.
3. Saupoudrez d'une bonne couche de sucre en poudre.
4. Retirez les noyaux de vos cerises, et rangez celles-ci sur le flan.
5. Mettez au four une demi-heur.
6. Laissez refroidir.
7. Si vous possédez de la confiture de cerises, mettez en une couche légère sur les cerises.

Source — Cooking in Old Creole Days
Prepared by Lily Hudson
Louisiana Anthology
February 19, 2024

Stuffing for Pasta, Turkey, or Poultry/Farce pour Pâtes ou pour des Dindes ou pour des Volailles

Ingredients

• One half-pound veal
• Basic seasoning
• Fat
• Flour
• Oyster water
• Dried bread
• Red pepper

Directions

1. Chop very fine half a pound of young calves well seasoned.
2. Fry with a little fat and flour.
3. Add a little water from oysters.
4. Fry the oysters in there.
5. Cook pigeon in sauce and veal rice if wanted.
6. Add a little dried bread and red pepper in the oven for poultry and turkey stuffing.

Ingrédients

• Une demi-livre de jeun veau
• Assaisonnement de base
• Graisse
• Farine
• D'eau des huîtres

Directions en français

1. Hachez très-fin une demi-livre de jeune veau bien assaisonné.
2. Faites revenir avec un peu de graisse et farine.
3. Ajoutez un peu d'eau des huîtres.
4. Faites frire les huîtres là-dedans.
5. Même farce pour les volailles et les dindes en ajoutant un peu de pain séché au four mettez-y du piment rouge.
6. On peut aussi cuire des pigeons dans cette même sauce et du riz de veau.

Source — Cooking in Old Creole Days
Prepared by Lily Hudson
Louisiana Anthology
February 19, 2024

Jellied Stew/Daube Glacée

Ingredients

• Six pounds of beef
• Fresh bacon
• Salt
• Pepper
• Veal feet
• Parsley
• Thyme
• One onion
• One garlic clove
• Two Eggshells
• Four carrots

Directions

1. Take in the slice (or round of beef) about five to six pounds and two inches thick one day before cooking.
2. Cut strips of fresh bacon into pieces as long and as large as a finger.
3. Season the bacon with a good pinch of salt and pepper.
4. Lard the daube fairly close to each other.
5. Rub the daube on each side with the rest of the seasoning.
6. Tie the beef with a string, do not tighten too much to keep it round and flat.
7. Put a small lid on the pan that touches the meat and put a weight on it while cooking.
8. Boil the veal feet separately and add this gelatinous water to the stew.
9. Put the stew into a bowl until the next day.
10. Put the bacon rind in the bottom of the saucepan at a good time.
11. Make a bouquet of parsley, thyme, a whole onion, and a small piece of garlic.
12. Put the bouquet around and under the veal feet cut in two, well split by the butcher.
13. Put in the juice that the meat returned.
14. Cook half an hour on low heat.
15. Add enough water for the feet to cook until the bones are loose.
16. Cook on low heat for five to six hours before checking the sauce, making sure the fingers feel sticky.
17. Cover the pan.
18. Put the beef into a bowl when cooked so it takes good shape.
19. Remove the feet and degrease the sauce a little.
20. Pass the hot feet in a piece of flannel.
21. Put two egg shells in sauce to thin the jelly when it cooks.
22. Empty the bowl after the feet have passed.
23. Put four carrots at the bottom of the bowl without lifting the stew, so that the jelly forms on the bottom which will be the top of the stew.
24. Put in a cold place.
25. Serve it turned over on a round plate.
26. Try often before succeeding.

Ingrédients

• Six livres de bœuf
• Lard
• Sel
• Poivre
• Pieds de veau
• Persil
• Thym
• Un oignon
• Une gousse d'ail
• Deux coquilles d'œfs
• Quatre carottes

Directions en français

1. Prendre dans la tranche (ou tournée de bœuf) à peu près cinq à six livres de l'épaisseur de deus pouces un jour avant de cuire.
2. Coupez des bandes de lard frais, en morceaux d'un doigt de long et gros comme un doit.
3. Assaisonnez le lard avec le sel le poivre, une bonne pincée de salpêtre.
4. Lardez la daube assez pres a pres.
5. Frottez la daube de chaque côté avec le reste de l'assaisonnement.
6. Après avoir lardé le bœf, il faut l'attacher avec une ficelle, ne pas trop serrer pour qu'elle garde la forme ronde et plate.
7. En cuisant, mettre un petit couvercle sur la casserole qui touche la viande et mettre un poids dessus.
8. Faites bouillir les pieds de veau séparément et ajoutez cette eau gélatineuse à la daube.
9. Il faut mettre la daube dans une terrine jusqu'au lendemain.
10. De bonne heur mettre dans le fond d'une casserole, la couenne du lard.
11. Faire un bouquet de persil, thym, un oignon entier, un petit morceau d'ail.
12. Mettre autour et dessous des pieds de veau coupés un deux, bien fendus par le boucher.
13. On met le jus que la viande a rendu dedans.
14. On laisse cuire une demi-heur sur un feu tres-doux.
15. Après on met assez d'eau pour que les lieds cuisent jusqu'à ce que les os soient detaches.
16. Il faut que tout cuire à petit feu doux pendant cinq à six heures jusqu'à ce qu'en touchant la sauce, que les doigts sentent que c'est collant.
17. Il faut couvrir la casserole.
18. Quand c'est cuit mettre le bœf dans une terrine pour qu'elle prenne une bonne forme.
19. Retirez les pieds et dégraissez un peu la sauce.
20. Passez-la bien chaude dans un morceau de flanelle.
21. Mettez aussi deux coquilles d'œfs pour éclaircir la gelée quand elle cuit.
22. Après qu'elle est passée on la vide des côtés.
23. Sans lever la daube en ayant eu soin de mettre quatre demi tranches de carottes dans le fond de la terrine, afin que la gelée se forme sur le bas qui va être le haut de la daube.
24. On la met dans un endroit froid.
25. Quand on la sert, on la retourne sur un plat rond.
26. Il faut essayer souvent avant de réussir.

Source — Cooking in Old Creole Days
Prepared by Lily Hudson
Louisiana Anthology
February 18, 2024

Peanut Butter Banana Sandwhich

 

Ingredients

• 1 banana
• 2 tablespoons of peanut butter
• 1 tablespoon of honey
• 2 slices of bread
• Ground Cinnamon
• Pumpkin Spice

Directions

1. Mash 1 banana with 2 tablespoons of peanut butter with a fork
2. Stir 1 tablespoon of honey into the mash
3. Sprinkle and mix cinnamon and pumpkin spice
4. Toast 2 slices of bread until golden brown
5. Spread mash onto toast and enjoy 

Prepared by Remy Rains
Louisiana Anthology
January 29, 2024

French Puff Paste

 

Ingredients

• 1 pound of flour
• 3/4 pound of fresh butter
• 1 egg yolk
• Ice-Water

Directions

1. Sift 1 pound of flour through a fine mesh sifter
2. Mix 3/8 pound of butter into flour
3. Stir 1 beaten egg yolk into 1/2 cup of ice-water
4. Mix with flour and work into a stiff dough
5. Roll into a thin sheet
6. Baste with 1/8 pound butter
7. Fold closely and roll out, basting with butter until it is used up
8. Roll out very thin and set in fridge for 10-15 minutes before using
9. Wash with beaten egg yolk while hot

Source — The Unrivalled Cookbook
Prepared by Remy Rains
Louisiana Anthology
January 29, 2024

Cream Pudding with Cherries

 

Ingredients

• 1/4 pound of flour
• 1/4 pound of sugar
• 1/4 pound of butter
• 1 quart of milk
• 6 eggs
• 1 cupful of preserved cherries

Directions

1. Mix 1/4 pound of flour, sugar, and butter into a quart of milk
2. Boil to the consistency of custard
3. Add 6 eggs (with the whites and yolks having been beaten separately)
4. Stir in a cupful of cherries
5. Pour into a deep pudding dish
6. Set dish in a pan of water and bake for 1 hour

Source — The Unrivalled Cookbook
Prepared by Remy Rains
Louisiana Anthology
January 29, 2024

Macaroni Baked with Cheese

Ingredients

• 3 ounces of macaroni
• 1 pint of water
• 1/4 pound of Parmesan cheese
• Cayenne
• 5 tablespoons of cream
• 2 tablespoons of butter
• Breadcrumbs

Directions

1. Put three ounces of macaroni into a pint of boiling water (boil until tender)
2. Drain the noodles thoroughly and put into a deep earthenware pie-dish as follows:
1. Grate a quarter pound of parmesan cheese
2. Put a layer of macaroni
3. Sprinkle a small amount of cayenne
4. Put a layer of cheese
5. Sprinkle a small amount of cayenne
6. repeat until out of macaroni
3. Mix five 5 tablespoons of cream with 2 tablespoons of butter
4. Heat mixture in a saucepan until boiling
5. Pour over the macaroni dish
6. Toss dish together with forks until thoroughly mixed
7. Dust the top with grated cheese
8. Cover with a thick layer of breadcrumbs mixed with some fresh butter
9. Put dish into oven for 10 minutes and serve

Source — The Unrivalled Cookbook
Prepared by Remy Rainsi
Louisiana Anthology
January 29, 2024

Texas Sheet Cake

Ingredients

• Cooking spray 
• Two teaspoons and two cups all-purpose flour 
• Two cups granulated sugar 
• One teaspoon baking soda 
• One teaspoon ground cinnamon 
• One quarter teaspoon salt 
• Three quarter cup water 
• One half cup butter
• One half cup unsweetened cocoa 
• One half cup low-fat buttermilk 
• One teaspoon vanilla extract 

Directions

1. Preheat oven to 375. 
2. Coat a 15 x 10 inch pan with cooking spray and dust with 2 teaspoons flower. Set aside.
3. Combine flour, sugar, baking soda, ground cinnamon and salt in a large bowl and whisk. 
4. In a small sauce, pan, combine water, butter, and cocoa powder; bring to a boil, stirring frequently. 
5. Remove from heat and pour into flour mixture. 
6. Beat at medium Speed until well blended  
7. Add buttermilk, vanilla and eggs; beat well. 
8. Pour batter into prepared pan and bake at 375 for 17 minutes.

Source — My Mom 
Prepared by Emma Allen
Louisiana Anthology
January 29, 2024

Mrs.L.Wayne’s Bread Receipt

Ingredients

• One half yeast cake (whole cake in cold weather)
• One half cup cold water
• One quart lukewarm water
• One tablespoon white sugar
• One half cup lard
• One tablespoon salt
• Flour for thickness (optional)

Directions

1. Dissolve yeast cake in cold water. 
2. Add dissolved yeast cake water to lukewarm water, white sugar, lard and salt
3. Beat hard with hand: add flour to make thick dough (use gallon tin bucket with tight fitting cover). 
4. When dough has risen to the top, add flour to make dough stiff. 
5. In bucket, knead on board for fifteen minutes, using as little flour as possible. 
6. Keeping dough soft, make in loaves and cover. 
7. Once the dough has risen to the top, bake in moderately hot oven.

Source — https://louisiana-anthology.org/texts/walmsley/walmsley--creole_cookery.html#CwalmsleyN392 

Prepared by Emma Allen
Louisiana Anthology
January 29,2024

Cream Cakes

Ingredients

• One pound of flour
• One half pint of clotted cream
• One half pound butter 
• One egg yolk
• A little salt

Directions

1. Put one pound of flour on a pie-board and make a hole in the middle. 
2. In the hole, put one half pint of clotted cream and a little salt.
3. Mix the paste lightly and let it stand for half an hour.
4. Add one half pound of butter and roll it out six times.
5. Form into small cakes and glid with yolk of an egg. 
6. Put into the oven.  

Source — https://louisiana-anthology.org/texts/walmsley/walmsley--creole_cookery.html#CwalmsleyN424  

Prepared by Emma Allen
Louisiana Anthology
January 24,2024

Pickled Cucumbers

Ingredients

• Cucumbers
• Salt
• Water
• Vinegar 
• Spiced vinegar 

Directions

1. Wipe cucumbers and put in salt and water that’s strong enough to bear an egg. 
2. Keep the cucumbers in the mixture for 6-7 days.
3. Scald in vinegar to green them.
4. Directly after, put them in cold spiced vinegar .

Source — https://louisiana-anthology.org/texts/walmsley/walmsley--creole_cookery.html#CwalmsleyN836  

Prepared by Emma Allen
Louisiana Anthology
January 29,2024

Homemade Black-Eyed Peas and Sausage

 

Ingredients

• 1 lb of sausage
• 1 lb of black-eyed peas
• Seasoning of choice
• 6 cups of water

Directions

1. Rinse peas until tender.
2. Mix all in a big pot and bring to boil.
3. Cook of medium-low (stirring occasionally) for 2 hours.
4. Mix in more water or beer if it becomes dry.
5. Serve over rice. 

Prepared by McClain Lynn
Louisiana Anthology
January 2, 2024

Sliced Ham, Tomato Sauce

Ingredients

• Tomato sauce
• Butter
• Onion 
• Salt and pepper
• Ham

Directions

1. Make rich tomato sauce. 
2. Broil slice of ham.
3. Pour sauce over ham.
4. Serve hot. 

Source — The Unrivalled Cook-Book.
Prepared by McClain Lynn
Louisiana Anthology
January 2, 2024

Virginia Bacon

 

Ingredients

• Fine salt
• Alum mix
• Saltpetre
• Well fattened pork

Directions

1. Cut pork and salt/ rub all ingredients well on pork.
2. Lay in tubs skin down for four weeks.
3. Next hang in meat house for two weeks.

Source —The Unrivalled Cook-Book 

Prepared by McClain Lynn
Louisiana Anthology
January 2, 2024

Pickled Pork

Ingredients

• Whole pig
• Two pounds of salt
• Quarter ounce of saltpetre
• Quarter ounce of water

Directions

1. Cure the ham and or smoke.
2. Mix everything but ham to make brine.
3. Boil for half a hour.
4. Pour over ham and let sit for about 24, then it should be pickled. 

Source —The Unrivalled Cook-Book 

Prepared by McClain Lynn

Louisiana Anthology Cookbook
January, 2, 2024

Lemon Jelly Filling

Ingredients

• Grated rind of one lemon 
• One cup of sugar
• One tablespoon of flour
• Juice of two lemons 
• One egg
• Half a cup of water 

Directions

1. Combine Ingredients in a heat-safe boil 
2. Stir over boiling water until thickened 
3. Place filling between each layer of cake 
4. For best taste wait a week before enjoying 

Source —New Orleans Cook Book
Prepared by Chanel Beasley
Louisiana Anthology
January 4, 2024

Peach Mangos

Ingredients

• Roll of Twine 
• One diced onion 
• Minced Clove of garlic 
• Fourteen free-stone peaches 
• One gallon of cold vinegar 
• One gallon of salt water 
• Fresh white mustard seed wet with vinegar for four hours 
• Half a cup of scraped horseradish 
• A teaspoon of powdered ginger 
• Four pods of red pepper 
• Two cups of vinegar 
• Six tablespoons of salad oil 

Directions

1. Steep 14 peaches in salt water for two days 
2. Rinse the peaches and cut a hole in them enough to get the seed out 
3. Put 12 peaches in cold vinegar 
4. Combine the mustard seed, horseradish, powdered ginger, red pepper pods, diced onion, garlic, and vinegar into a bowl 
5. Slice the remaining 2 peaches and put them into the spice mixture 
6.  Take the peaches out of the vinegar 
7. Stuff the cavity of each peach with the spice mixture [keep a quart of the vinegar] 
8. Tightly tie a piece of twine around each peach 
9. Boil a quart of vinegar and season with leftovers from the spice mix 
10. Put the peaches in the boiling vinegar for ten to fifteen minutes [until the center of the peach is hot]
11. Put the peaches into jars 
12. Fill each jar with the spiced vinegar and a tablespoon of salad oil 
13. Seal the jars tightly with a lid or by tying leather over it 

Source — La Cuisine Creole
Prepared by Chanel Beasley
Louisiana Anthology
January 4, 2024

Banana Bread

Ingredients

• One cup of sugar 
• One-third cup of softened butter 
• Three large ripe bananas 
• One-third cup of water 
• One and Two-thirds cups of all-purpose flower 
• One teaspoon of baking soda 
• Half a teaspoon of salt 
• One-fourth teaspoon of baking soda 
• Half a cup of Nuts

Directions

1. Heat oven to 350 degrees 
2. Mash Bananas in a bowl 
3. Mix sugar and butter in a larger bowl 
4. Add Bananas and water 
5. Beat for thirty seconds [until smooth]
6. Fold in the remaining ingredients 
7. Grease only the bottom of the loaf pan and pour in the batter 
8. Bake for one hour 

Source —Family Recipe 
Prepared by Chanel Beasley
Louisiana Anthology
July 16, 2019

Vegan Chocolate Chip Cookies

Ingredients

• 1/2 cup coconut oil
• 1 and 1/2 cups light brown sugar [packed]
• 2 teaspoons vanilla extract
• 1/4 cup coconut milk
• 1/4 cup unsweetened apple sauce
• 2 and 1/3 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chocolate chips [vegan]
• Flaky sea salt [optional]

Directions

1. Preheat oven to 375 degrees F. 
2. Line a baking sheet with parchment paper.
3. In a large bowl whisk together the coconut oil, brown sugar, and vanilla.
4. Add in the coconut milk and apple sauce and whisk together.
5.  In a separate bowl combine the flour, baking soda, and salt.
6. Add the dry ingredients into the wet mixture and mix.
7. Fold in 1 and 3/4 cups of chocolate chips.
8. Scoop 3 tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading. 
9. Bake for 9 to 10 minutes, or until the edges are golden.
10.  Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. 
11. Cool cookies on baking sheet for 15 minutes before transferring them to a cooling rack.

Source — Baker By Nature
Prepared by Madison Cary
Louisiana Anthology
January 2, 2024

Potato Yeast

Ingredients

• One large irish potato
• Gill of good yeast
• Hop tea

Directions

1. Feel and boil the irish potato.
2. Rub the potato through a sieve.
3. Add an equal quality of flour to the potato.
4. Add hop tea to make the mixture liquid.
5. Add a gill of good yeast once the mixture is a little warmer than new milk.
6. Stir well and keep it closely covered in a small pitcher.

Source — Creole Cookery Book
Prepared by Madison Cary
Louisiana Anthology
January 2, 2024

Bread Dough Paste

Ingredients

• Jam or preserves
• Water
• Flour
• Stout cloth

Directions

1. Boil a pot of water.
2. Drop in pudding.
3. Keep boiling briskly for 3/4 hour.
4. Keep pot of water directly over the fire to cause evaporation of the water.

Source — Creole Cookery Book
Prepared by Madison Cary
Louisiana Anthology
January 2, 2024

Light Cakes

Ingredients

• One pint of milk
• Four potatoes
• One piece of butter [the size of an egg]
• A little salt
• Flour

Directions

1. Pass potatoes through a cullender with milk.
2. Mix enough flour in the potatoes to make it the thickness of muffins.
3. Seperate dough into small teacup sizes.
4. Let stand 4 hours; then add sufficient enough flour to make it as stiff as bread dough and mould it off.
5. Put dough into pans and let it remain for 3 hours.
6. Bake in oven for 20 minutes.

Source — Creole Cookery Book
Prepared by Madison Cary
Louisiana Anthology
January 2, 2024

White or Silver Cake

Ingredients

• Twenty egg whites
• One and a quarter pound of flour
• One and a quarter pound of sugar
• Fifteen ounces of butter
• Little more than one teaspoon almond extract
• One teaspoon soda
• One teaspoon cream of tartar

Directions

1. Wash thoroughly and then cream butter
2. Roll sugar then add to butter
3. Beat egg whites stiff and add to mix
4. Sift in flour then beat mixture for ten to fifteen minutes
5. Add almond extract
6. Pulverize soda and cream of tartar together and sift into mix
7. Beat as little as possible to mix well
8. Cover pan and bake fifteen minutes in moderate oven
9. Increase heat gradually for thirty more minutes
10. Remove covering and continue increasing heat gradually for another thirty minutes
11. Remove pan cut and serve. 

Source — Creole Cookery Book
Prepared by Brian Smith
Louisiana Anthology
December 23, 2023

Birria Tacos

Ingredients

• Two pounds of beef chuck
• Shredded Mozzarella
• Flour tortillas
• Cilantro
• Two tablespoons smoked paprika
• Two tablespoons taco seasoning
• Two tablespoons salt
• Two table spoons pepper
• One tablespoon chicken bouillon
• Olive oil

Directions

1. Cut beef chuck into thin slices and put into bowl
2. Mix olive oil and all spices with meat
3. Add olive oil to pan and set to medium heat
4. Flip and stir until all meat is cooked
5. Set pan aside and heat up another
6. Coat flour tortillas in fat from cooked meat and lay on new pan
7. Add portion of meat to tortilla with mozzarella and cilantro
8. Fold tortilla and flip until crispy
9. Serve

Source — Brian Smith
Prepared by Brian Smith
Louisiana Anthology
December 23, 2023

Sugar Candy Custard

Ingredients

• One quart of milk
• Vanilla
• Eight egg yolks
• One tablespoon flour
• Three ounces white sugar

Directions

1. Extract eight egg yolks from eggs
2. Beat egg yolks with flour
3. Add milk and vanilla then mix until custard
4. Add white sugar to frying pan
5. Boil until clear then brown
6. Add a little of custard to keep sugar from clumping
7. Add the rest of custard after done cooking

Source — Creole Cookery Book
Prepared by Brian Smith
Louisiana Anthology
December23, 2023

Bannock

Ingredients

• One pint of meal
• One pint of water
• One milk
• Three eggs
• Salt
• Sugar

Directions

1. Boil one pint of water
2. Add meal and milk into boiling water
3. Beat the eggs and add to mixture
4. Bake in oven for ten minutes
5. Take it out stir and clean up the sides 
6. Put back in oven for ten more minutes
7. Take back out stir again then bake until done
8. Serve with butter

Source — Creole Cookery Book
Prepared by Brian Smith
Louisiana Anthology
December 23, 2023

Plum Pudding

Ingredients

• One quart of flour
• 1 pint of milk
• 1 pound of suet 
• 1 pound of brown sugar 
• 8 eggs 
• 1 lb. of stoned raisins
• 1/2 pound of currants
• 1/2 pound of citron
• Sugar
• Butter 
• Nutmeg 
• Wine  

Directions

1. Chop suet finely.
2. Mix sugar and butter.
3. Add all other ingredients.
4. Boil at 6 hours. 

Source — Creole Cookery Book 

Prepared by Garon Hebert
Louisiana Anthology
December 21, 2023

Apple Float

Ingredients 

• One dozen large green apples
• 2 eggs
• Nutmeg
• Cream

Directions

1. Boil apples in as little water as possible.
2. Pass apples and water through a fine hair sieve.
3. Let apples cool. 
4. Beat the whites of the eggs.
5. Add egg whites to apples. 
6. Beat mixture with a spoon until stiff. 
7. Grate nutmeg over mixture. 
8. Eat with cream. 

Source — Creole Cookery Book
Prepared by Garon Hebert
Louisiana Anthology
December 21, 2023

Dickson Ginger Bread

Ingredients

• Four eggs 
• 2 cups of brown sugar 
• 4 cups of flour 
• 2 cups of butter 
• 1 cup of cream
• 2 cups of molasses
• 1 teaspoon of soda
• 1/2 cup of ginger  

Directions

1. Put all ingredients together in a bowl.
2. Beat ingredients very lightly.
3. Place mixture into cups or a pan and bake.

Source — Creole Cookery Book
Prepared by Garon Hebert
Louisiana Anthology
December 21, 2023

Pa Pa Due

Ingredients

• Two eggs 
• One teaspoon of vanilla 
• 1/4 cup of milk
• 1 tablespoon of sugar 
• Desired number of white bread slices 
• Vegetable oil 
• Powdered Sugar 

Directions

1. Mix eggs, vanilla, milk, and sugar in a shallow bowl. 
   
   
   
2. Lay bread slice down into mixture, flipping so bread is soaked on both. 
   
   
   
3. Cover the bottom of a black iron skillet with vegetable oil and bring to a medium heat. 
   
4. Place soaked bread slice into oil and fry each side until golden brown. 
5. Place on paper towels to soak up excess grease. 
6. Sprinkle powdered sugar on top and enjoy. 
   

Source — Grandmothers Recipe
Prepared by Garon Hebert
Louisiana Anthology
December 20, 2023

Grandma's Yorkshire Pudding

Ingredients

• 1 cup of all-purpose flour
• 1 cup of milk
• 2 large eggs
• 1/2 tsp of salt
• Oil of your choice

Directions

1. Preheat the oven to 450 degrees.
2. In your mixing bowl, pour the flour in and make a well in the middle.
3. Pour the milk, 2 eggs, and salt into the well and mix.
4. In a muffin pan, pour enough oil in each of the holes to completely cover the bottom.
5. Put the pan with only the oil into the oven until you see steam coming off the oil, it can be described as being "smoky".
6. Take it out and fill up each muffin hole halfway with batter.
7. Let it cook for about 17-20 minutes, but keep checking it.
8. Let it stand for about an hour
9. Serve.
   

Source — Grandma Sylvia
Prepared by Matthew Delacerda
Louisiana Anthology
July 16, 2019

French Bread Toast

Ingredients

• 1.5 cups firmly packed brown sugar
• .25 cup unsalted butter
• .25 cup plus 1 tablespoon corn syrup
• 10 slices French bread (.5-inch-slices)
• 6 eggs, well beaten
• 2 cups of milk
• 1 tablespoon of vanilla
• .25 teaspoon salt
• 3 tablespoons sugar
• 1.5 teaspoons ground cinnamon
• .25 cup melted butter.

Directions

1. Combine the brown sugar, butter, and corn syrup in saucepan over medium heat.
2. Cook the syrup, stirring until bubbly, for about 5 minutes.
3. Pour the syrup evenly into a lightly greased 13-by-9-by-2-inch baking dish.
4. Layer the bread over the syrup.
5. Combine the eggs, milk, vanilla, and salt in a bowl and mix well.
6. Gradually pour the mixture evenly over the bread.
7. Cover with plastic wrap and weight it down with a plate.
8. Chill for at least 8 hours.
9. When ready to bake, combine the sugar and cinnamon and sprinkle evenly over the bread.
10. Drizzle with the melted butter.
11. Cover with a foil to prevent over-browning.
12. Bake at 350 degrees until golden and bubbly and set in the middle, 40-45 minutes later (if you want a browner finish, uncover the toast within the last few minutes).

Source — My Mother's Cooking Book
Prepared by Bryce Trumble
Louisiana Anthology
December 20, 2023

Capon with Truffles

Ingredients

• Capon
• Truffles
• Butter
• Salt and pepper

Directions

1. Pick, singe, draw, and clean the capon.
2. Peel and scrape clean the truffles.
3. Scald the truffles in boiling melted butter with salt and pepper.
4. Fill the capon entirely with the truffles.
5. Sew the opening closed.
6. Envelope the capon thoroughly in buttered white paper.
7. Stone in a cool, dry place for two days or less.
8. Roast the capon while still in the paper.
9. When the capon is nearly cooked remove the paper and baste with butter until it becomes brown.

Source — The Unrivaled Cook Book
Prepared by Bryce Trumble
Louisiana Anthology
December 20, 2023

Veiled Cutlets

Ingredients

• Fillet cutlets — those without bones
• Pork sausage
• Truffles

Directions

1. Take the fillet cutlets and trim and flatten them.
2. Cover them with a thin layer of sausage meat.
3. Chop a few truffles and place them on the sausage.
4. Broil it.

Source — The Unrivaled Cook Book
Prepared by Bryce Trumble
Louisiana Anthology
December 20, 2023

Yorkshire Pudding #2

Ingredients

• Four tablespoonfuls of Hecker’s farina
• One pint of milk
• One pint of good vinegar
• Four eggs, whites and yolks beaten separately

Directions

1. Mix and pour into the dripping–pan.

Source — The Unrivaled Cook Book
Prepared by Bryce Trumble
Louisiana Anthology
December 20, 2023

Crème Brûlée

 

Ingredients

• Six egg yolks
• 6 tablespoons white sugar, divided
• 1/2 teaspoons vanilla extract
• 2 1/2 cups heavy cream
• 2 tablespoons brown sugar

Directions

1. Preheat oven to 300 degrees F.
2. Whisk egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
3. Por cream into a saucepan and stir over low heat until it almost comes to a boil.
4. whisk cream into egg yolk mixture beat until combined.
5. Pour mixture into the top pan of a double boiler. stir until mixture coats the back of a spoon.
6. P
   our into a shallow dish.
7. Cook at 300 for about 30 minutes, let cool until room temerature.
8. Turn the oven on broil.
9. Mix white and brown sugar. Sprinkle mixture evenly over custard.
10. Place dish under the broiler until sugar melts and caramelizes, about 2 minutes.

Source — Allrecipes
Prepared by Caden Rainer
Louisiana Anthology
December 19, 2023

Mutton Chops

 

Ingredients

• Mutton
• Salt
• Pepper
• Butter

Directions

1. Trim fat and skin off of each mutton chop
2. Cook in a cast-iron pan over high heat.
3. Once done finish with salt, pepper and butter.
4. Chops must always be rare. A too well-done
   chop is a chop spoiled.

Source — The Unrivalled Cook-book
Prepared by Caden Rainer
Louisiana Anthology
December 19,2023

Veal Chops

Ingredients

• Trimmed Veal Chops
• Egg
• Breadcrumbs

Directions

1. Dip Veal Chops in beaten egg.
2. Roll Chops in bread crumbs.
3. Fry until golden brown

Source — The Unrivalled Cook-book
Prepared by Caden Rainer
Louisiana Anthology
December 19,2023

 

Beef Hash

 

Ingredients

• Two pounds of trimmed roast beef
• One pound of Potatoes
• Salt
• Pepper
• Milk

Directions

1. Cut Potatoes into cubes.
2. Melt the butter in a deep pan.
3. Add the potatoes and roast beef to the pan.
4. Stir adding salt and pepper to taste.
5. Stop stirring the mixture and cook until golden brown.
6. Then serve. Can also be served on toast.

Source —The Unrivalled Cook-book
Prepared by Caden Rainer
Louisiana Anthology
December 19, 2023

Fried Chicken

Fried Chicken

Ingredients

• Chicken pieces
• Pepper and salt (to taste)
• Meal (for dusting)
• Butter (for frying)
• Teacupful of cream
• Blade of mace
• Flour (1 saltspoonful)
• Butter (1 teaspoonful)

Instructions

• Season and Dust Chicken: Cut and season chicken with pepper, salt, and a dusting of meal.
• Fry Chicken: Fry in butter, then keep warm on paper-covered dish.
• Prepare Sauce: Pour out grease. In the same pan, simmer cream, mace, salt, pepper, flour, and butter.
• Assemble: Place fried chicken on a hot dish and pour sauce over it.

Source — The Unrivalled Cookbook and Housekeeper's Guide
Prepared by Reagan Garrett
Louisiana Anthology
December 19, 2023

Scrambled Eggs

Scrambled Eggs

Ingredients

• Butter (as needed)
• Eggs

Instructions

1. Heat Butter: Put a good-sized piece of butter in a frying pan and heat it until melted and hot.
2. Scramble Eggs: Crack the eggs into a bowl and lightly beat them. Pour the beaten eggs into the hot butter in the frying pan.
3. Stir Continuously: Stir the eggs continuously with a spatula or wooden spoon until they are cooked. This should take about three minutes.
4. Serve Immediately: Turn the scrambled eggs out onto a hot dish and serve immediately.

Source — The Unrivalled Cookbook and Housekeeper's Guide
Prepared by Reagan Garrett
Louisiana Anthology
December 19, 2023

Macaroni, Plain

 

Macaroni, Plain

Ingredients

• 2 quarts water
• 2 teaspoons salt
• 1 ounce butter
• 1 pound macaroni

Instructions

1. Boil Water: Put two quarts of water in an iron stewpan and allow it to boil.
2. Add Salt and Butter: Once boiling, add two teaspoonfuls of salt and one ounce of butter to the water.
3. Cook Macaroni: Add one pound of macaroni to the boiling water. Boil until tender, but ensure it is rather firm to the touch.
4. Drain Macaroni: Once cooked, drain the macaroni in a colander. It is now ready for use in soup, pudding, or to be dressed with cheese.

Source — The Unrivalled Cookbook and Housekeeper's Guide
Prepared by Reagan Garrett
Louisiana Anthology
December 19, 2023

Dried Smoked Beef and Eggs

 

Dried Smoked Beef and Eggs

Ingredients

• 1/2 pound dried smoked beef
• Boiling water
• 4 large eggs, well-beaten

Instructions

1. Prepare Dried Smoked Beef: Shave the dried smoked beef into thin strips.
2. Boil Beef Strips: Place the shaved beef strips in a pan and cover them with enough boiling water. Set the pan over the fire for ten minutes.
3. Drain and Cut Beef: After ten minutes, drain off the water and cut the beef into very small pieces.
4. Beat Eggs: In a separate bowl, beat the eggs thoroughly. For every half-pound of beef, use four well-beaten eggs.
5. Combine Eggs and Beef: Stir the well-beaten eggs into the pan with the minced beef.
6. Toss and Stir: Toss and stir the mixture in the pan for approximately two minutes, ensuring even incorporation of eggs and beef. The eggs should cook and form a cohesive mixture with the beef.
7. Serve Hot: Transfer the Dried Smoked Beef and Eggs to a covered dish and serve immediately.

Source — The Unrivalled Cookbook and Housekeeper's Guide
Prepared by Reagan Garrett
Louisiana Anthology
December 19, 2023

Coffee in Cream

Ingredients

• 3 pints heavy cream
• 1 cup strong, clear black coffee (freshly brewed)
• 2 cups granulated sugar
  
• 2 tablespoons arrowroot powder
• Cold milk (for moistening arrowroot)

Instructions

1. Brew Strong Coffee: Brew a cup of strong, clear black coffee. Set aside.
2. Prepare Arrowroot Mixture: In a small bowl, combine arrowroot powder with enough cold milk to create a smooth paste. Set aside.
3. Heat Cream: In a medium-sized saucepan, heat heavy cream over medium heat, stirring occasionally to prevent scalding.
4. Add Sugar: Gradually add granulated sugar to the warm cream, stirring until fully dissolved.
5. Incorporate Coffee: Pour the brewed black coffee into the cream and sugar mixture. Stir well to combine.
6. Arrowroot Thickening: Gradually whisk in the arrowroot mixture, stirring continuously to avoid lumps.
7. Simmer and Thicken: Allow the mixture to simmer over low heat until it reaches a creamy consistency. This may take a few minutes.
8. Check Consistency: Remove the mixture from heat once it has thickened. It will continue to thicken as it cools.
9. Cool and Refrigerate: Let the Coffee in Cream cool to room temperature, then transfer it to a container and refrigerate for 2-3 hours or until well-chilled.
10. Serve and Enjoy: Serve the chilled Coffee in Cream in individual glasses or cups. Optional: Garnish with a sprinkle of cocoa powder or a drizzle of caramel.

Source — The Unrivalled Cookbook and Housekeeper's Guide
Prepared by Reagan Garrett
Louisiana Anthology
December 19, 2023