Candied Oranges

Ingredients

• 3 lbs of peeled and quartered oranges
• 1 lb of sugar
• 1 pint of water

Directions

1. Combine 1 lb of sugar with 1 pint of water in a saucepan and reduce on medium hear while stirring.
2. Remove from heat once syrup forms.
3. Dip your 3 lbs of oranges in the syrup.
4. Place oranges on a sieve over a pan and allow to cool until sugar crystallizes. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Candied Oranges

Ingredients

• 3 lbs of peeled and quartered oranges
• 1 lb of sugar
• 1 pint of water

Directions

1. Combine 1 lb of sugar with 1 pint of water in a saucepan and reduce on medium hear while stirring.
2. Remove from heat once syrup forms.
3. Dip your 3 lbs of oranges in the syrup.
4. Place oranges on a sieve over a pan and allow to cool until sugar crystallizes. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Molasses Cake

Ingredients 

• 1 cup of sugar
• 1 cup of flour
• 1 cup of butter
• 1 cup of molasses
• 1 cup of milk
• 1 tsp of baking powder
• 5 eggs

Directions

1. Cream your milk, sugar, and eggs. 
2. Stir in all remaining ingredients except flour.
3. Stir in flour a little at a time to reduce clumping.
4. Pour batter into a 9 x 13 baking dish.
5. Bake at 350 degrees until tooth pick inserts and comes out clean. 

Source - Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Molasses Cake

Ingredients 

• 1 cup of sugar
• 1 cup of flour
• 1 cup of butter
• 1 cup of molasses
• 1 cup of milk
• 1 tsp of baking powder
• 5 eggs

Directions

1. Cream your milk, sugar, and eggs. 
2. Stir in all remaining ingredients except flour.
3. Stir in flour a little at a time to reduce clumping.
4. Pour batter into a 9 x 13 baking dish.
5. Bake at 350 degrees until tooth pick inserts and comes out clean. 

Source - Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Barley Soup

Ingredients

• 2 spoonfuls of butter
• 1 cup of barley
• 2 quarts of beef broth
• salt (to taste)
• 1 stalk of chopped celery
• 1 glass of sweet cream
• 6 egg yolks

Directions

1. Melt one heaping spoonful of fresh butter in a frying pan.
2. Add 1 cup of barley and let brown.
3. Add 2 quarts of beef broth. 
4. Let simmer two hours on low heat.
5. Add chopped celery and let simmer for 30 minutes.
6. In a separate bowl combine 1 glass of sweet cream, 6 egg yolks, and a heaping spoonful of fresh butter. 
7. Add to previous mixture and serve hot. 

Source - Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Barley Soup

Ingredients

• 2 spoonfuls of butter
• 1 cup of barley
• 2 quarts of beef broth
• salt (to taste)
• 1 stalk of chopped celery
• 1 glass of sweet cream
• 6 egg yolks

Directions

1. Melt one heaping spoonful of fresh butter in a frying pan.
2. Add 1 cup of barley and let brown.
3. Add 2 quarts of beef broth. 
4. Let simmer two hours on low heat.
5. Add chopped celery and let simmer for 30 minutes.
6. In a separate bowl combine 1 glass of sweet cream, 6 egg yolks, and a heaping spoonful of fresh butter. 
7. Add to previous mixture and serve hot. 

Source - Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Hominy Bread and Waffles

Ingredients

• One egg
• Hominy
• Flour
• Butter
• 2 cups of sweet milk
• Baking powder 

Directions

1. Take eggs and mix with four table spoons of hominy
2. Add four tablespoons of plain flour (sifted)
3. Melt butter and add about 2 tablespoons of it
4. add two cups of sweet milk
5. Put the butter in the hominy
6. Add other ingredients (FLOUR LAST)
7. Take small pinch of baking soda and add to ingredients
8. Bake
9. Enjoy!!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015