Leonie's Cake

Ingredients

• 1 cup sugar
• 1 cup flour
• 1 cup milk
• 3 eggs
• butter
• pie plates

Directions

1. Dry flower in oven and sift.
2. Add sugar, flour, milk, and eggs into a bowl and beat it thoroughly.
3. Sprinkle a little flour over buttered pie plates.
4. Add mixture into one or two well buttered pie plates.
5. Bake in oven.

Source - Cooking in Old Creole Days

Prepared by Tanner Frasier

Louisiana Anthology

July 11, 2017

Sweet Potatoes

Ingredients

• 6 Sweet Potatoes
• Salt
• Pepper
• Sugar
• Spoonful of butter
• water

Directions

1. Scrape sweet potatoes
2. Add two spoonfuls of water
3. Add two spoonfuls of salt
4. Add two spoonfuls of pepper
5. Add two spoonfuls of sugar
6. Add two spoonfuls of butter
7. Mix to consistency of paste
8. Place in fireproof dish and place in the oven

Source — Cooking in Old Creole Days

Prepared by Jon White

Louisiana Anthology

July 11, 2017

Sweet Potatoes

Ingredients

• 6 Sweet Potatoes
• Salt
• Pepper
• Sugar
• Spoonful of butter
• water

Directions

1. Scrape sweet potatoes
2. Add two spoonfuls of water
3. Add two spoonfuls of salt
4. Add two spoonfuls of pepper
5. Add two spoonfuls of sugar
6. Add two spoonfuls of butter
7. Mix to consistency of paste
8. Place in fireproof dish and place in the oven

Source — Cooking in Old Creole Days

Prepared by Jon White

Louisiana Anthology

July 11, 2017

Leonie's Cake

Ingredients

• 1 cup sugar
• 1 cup flour
• 1 cup milk
• 3 eggs
• butter
• pie plates

Directions

1. Dry flower in oven and sift.
2. Add sugar, flour, milk, and eggs into a bowl and beat it thoroughly.
3. Sprinkle a little flour over buttered pie plates.
4. Add mixture into one or two well buttered pie plates.
5. Bake in oven.

Source - Cooking in Old Creole Days

Prepared by Tanner Frasier

Louisiana Anthology

July 11, 2017

To Stew Lamb and Peas

Ingredients

• Lamb
• Peas
• Pepper
• Salt
• 1 Quart of water
• Chopped mint
• Chopped parsley

Directions

• Place the Lamb in a stew pan and add a quart of water
• Add peas, pepper and salt when it is half way done
• Taste, if necessary add more salt and pepper
• Stew slowly
• Add the mint and parsley
• Let it simmer slowly until it is ready to be served
• Enjoy

Source — Cooking in Old Créole Days.

Prepared by Laura Rodriguez

Louisiana Anthology

July 11, 2017

To Stew Lamb and Peas

Ingredients

• Lamb
• Peas
• Pepper
• Salt
• 1 Quart of water
• Chopped mint
• Chopped parsley

Directions

• Place the Lamb in a stew pan and add a quart of water
• Add peas, pepper and salt when it is half way done
• Taste, if necessary add more salt and pepper
• Stew slowly
• Add the mint and parsley
• Let it simmer slowly until it is ready to be served
• Enjoy

Source — Cooking in Old Créole Days.

Prepared by Laura Rodriguez

Louisiana Anthology

July 11, 2017

Codfish Cakes

Ingredients

•  6 good sized potatoes
•  1 pound codfish
•  1 piece of butter
•  2 eggs
•  2 eggs
•  bacon
•  salt & pepper

Directions

1.  Pare potatoes and boil until soft.
2.  Place codfish in cold water and do not let boil.
3.  Mash fish and potatoes together.
4.  When mixture is hot, season with salt and pepper to taste.
5.  Add in a piece of butter and two eggs beaten lightly with a fork.
6.  Fry mixture in boiling lard for 5 minutes.
7.  Serve on brown paper with hot crisp bacon.

Source - Cooking in Old Creole Days

Prepared by Tanner Frasier

Louisiana Anthology

July 11, 2017