Plum Pudding

Ingredients

• 1 and a half pounds raisins
• 1 and a half pound currants
• 1 and a half pound suet
• 1 and a half pound sugar
• 3/4 pound flour
• 3/4 pound of bread crumbs (soaked in 1/2 pint milk)
• 10 eggs
• 1 apple (chopped)
• 1/4 pound candied peel
• 1 ounce bitter almonds 
• 1 ounce sweet almonds

Directions

1. Mix all and boil gently for 10 hours.
2. Serve with brandy sauce.

— E.S. Willis

Source — Cooking in Old Creole Days

Prepared by Tanner Frasier

Louisiana Anthology

July 11, 2017

Plum Pudding

Ingredients

• 1 and a half pounds raisins
• 1 and a half pound currants
• 1 and a half pound suet
• 1 and a half pound sugar
• 3/4 pound flour
• 3/4 pound of bread crumbs (soaked in 1/2 pint milk)
• 10 eggs
• 1 apple (chopped)
• 1/4 pound candied peel
• 1 ounce bitter almonds 
• 1 ounce sweet almonds

Directions

1. Mix all and boil gently for 10 hours.
2. Serve with brandy sauce.

— E.S. Willis

Source — Cooking in Old Creole Days

Prepared by Tanner Frasier

Louisiana Anthology

July 11, 2017

Todd Ham

Ingredients

• Ham
• Sugar
• Cracker crumbs

Directions

1. Soak for 48 hours; change water once or twice
2. put ham in water and let it simmer (not boil)
3. let it simmer for a few hours
4. skin ham and dress with sugar and cracker crumbs
5. bake for half an hour until well browned

Source- Cooking in Old Creole Days

Prepared by Jon White

Louisiana Anthology

July 11, 2017

Todd Ham

Ingredients

• Ham
• Sugar
• Cracker crumbs

Directions

1. Soak for 48 hours; change water once or twice
2. put ham in water and let it simmer (not boil)
3. let it simmer for a few hours
4. skin ham and dress with sugar and cracker crumbs
5. bake for half an hour until well browned

Source- Cooking in Old Creole Days

Prepared by Jon White

Louisiana Anthology

July 11, 2017

Leg of Mutton

Ingredients

• Mutton
• Garlic/ Onion
• Tarragon Vinegar
• Black Pepper

Directions

1. Hang mutton for several days
2. Rub all over with onion or garlic
3. Baste from time to time with tarragon vinegar and black pepper
4. Mop it all over several times
5. Roast and serve hot

Source- Cooking in Old Creole Days

Prepared by Jon White

Louisiana Anthology

July 11, 2017

Leg of Mutton

Ingredients

• Mutton
• Garlic/ Onion
• Tarragon Vinegar
• Black Pepper

Directions

1. Hang mutton for several days
2. Rub all over with onion or garlic
3. Baste from time to time with tarragon vinegar and black pepper
4. Mop it all over several times
5. Roast and serve hot

Source- Cooking in Old Creole Days

Prepared by Jon White

Louisiana Anthology

July 11, 2017

Lobster Sauce

Ingredients

• 1 Lobster
• 3 Table spoons of cream
• 1 Table spoon of butter
• 1 Table spoon of Salt
• 1 Tables spoon of Cheyenne pepper

Directions

• Mix the Lobster, sand, and Cheyenne pepper
• Beat the coral of the Lobster with the butter and cream
• Serve and enjoy!

Source — Cooking in Old Créole Days.

Prepared by Laura Rodriguez

Louisiana Anthology

August 14, 2017