Delicate Cake

Ingredients

• 1 teaspoon of water
• 2 teacup of pulverized sugar
• 1 teacup of sweet milk
• 1 teaspoon of vanilla
• 8 eggs
• 3 teaspoon of baking powder
• 3 teacups of flour

Directions

1. Stir 1 teacupful of melted butter and 2 teacups of pulverized sugar to a cream together.
2. Add 1 teacup of sweet milk, 1 tablespoon of vanilla, and the whites of 8 eggs beaten till stiff.
3. Add 3 teacups of sifted flour and 2 teaspoons of baking powder, and mix it thoroughly.
4. Do not move the pans while baking until the cake is done baking, unless it cooked to much on one side.
5. The 8 yolks make the cake taste better by adding two whole eggs and beating all them together. 
6. Then take the same ingredients as above and pour the egg yolk in together.
7. This can makes two cakes.

Source — Cooking in Old Créole Days

Prepared by Brooke Lolley

Louisiana Anthology 

July 12, 2017

Delicate Cake

Ingredients

• 1 teaspoon of water
• 2 teacup of pulverized sugar
• 1 teacup of sweet milk
• 1 teaspoon of vanilla
• 8 eggs
• 3 teaspoon of baking powder
• 3 teacups of flour

Directions

1. Stir 1 teacupful of melted butter and 2 teacups of pulverized sugar to a cream together.
2. Add 1 teacup of sweet milk, 1 tablespoon of vanilla, and the whites of 8 eggs beaten till stiff.
3. Add 3 teacups of sifted flour and 2 teaspoons of baking powder, and mix it thoroughly.
4. Do not move the pans while baking until the cake is done baking, unless it cooked to much on one side.
5. The 8 yolks make the cake taste better by adding two whole eggs and beating all them together. 
6. Then take the same ingredients as above and pour the egg yolk in together.
7. This can makes two cakes.

Source — Cooking in Old Créole Days

Prepared by Brooke Lolley

Louisiana Anthology 

July 12, 2017

Loaf Bread

Instructions

• 4 loaves of bread
• 3 quarts of flour
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 1 tablespoon of lard
• 3/4 cup of milk
• Small yeast cake

Directions

1. Dissolve in hot water 3 quarts of flour, 1 teaspoon of salt, 1 tablespoon of sugar, and 1 tablespoon of lard.
2. Put 3/4 cup of milk and a small yeast cake and soak it for half an hour in 1 tablespoon of tepid water.
3. Stir all together until the spoon you stir with can stand straight up.
4. Let it rise over night.
5. Knead out the yeast and put it in the pan half full so it can rise.  It will rise to the edge in an hour or so.
6. Bake in the oven at 300 degrees for about an hour and a half.

Source — Cooking in Old Créole Days

Prepared by Brooke Lolley

Louisiana Anthology 

July 12, 2017

Loaf Bread

Instructions

• 4 loaves of bread
• 3 quarts of flour
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 1 tablespoon of lard
• 3/4 cup of milk
• Small yeast cake

Directions

1. Dissolve in hot water 3 quarts of flour, 1 teaspoon of salt, 1 tablespoon of sugar, and 1 tablespoon of lard.
2. Put 3/4 cup of milk and a small yeast cake and soak it for half an hour in 1 tablespoon of tepid water.
3. Stir all together until the spoon you stir with can stand straight up.
4. Let it rise over night.
5. Knead out the yeast and put it in the pan half full so it can rise.  It will rise to the edge in an hour or so.
6. Bake in the oven at 300 degrees for about an hour and a half.

Source — Cooking in Old Créole Days

Prepared by Brooke Lolley

Louisiana Anthology 

July 12, 2017

Cocoanut Pralines

Ingredients

• 1 fresh grated coconut
• 1 to 2 1/2 cups of white sugar
• 1 to 2 1/2 cups of brown sugar

Directions

• Break open and grate the coconut
• Cook the white sugar in a saucepan until it candies
• Add the grated coconut
• Cook for a moment, but continue to turn it all the time
• Place it in pats on a large china dish or piece of marble
• Repeat the previous steps with the brown sugar
• Enjoy

Source — Cooking in Old Créole Days.
Prepared by Laura Rodriguez
Louisiana Anthology
July 11, 2017

Cocoanut Pralines

Ingredients

• 1 fresh grated coconut
• 1 to 2 1/2 cups of white sugar
• 1 to 2 1/2 cups of brown sugar

Directions

• Break open and grate the coconut
• Cook the white sugar in a saucepan until it candies
• Add the grated coconut
• Cook for a moment, but continue to turn it all the time
• Place it in pats on a large china dish or piece of marble
• Repeat the previous steps with the brown sugar
• Enjoy

Source — Cooking in Old Créole Days.
Prepared by Laura Rodriguez
Louisiana Anthology
July 11, 2017

New Orleans Veal with Oysters

Ingredients

• 1 Table spoon of fresh butter or lard
• 1 Pound of chopped tender veal
• Salt
• Pepper
• Flour
• 1 Cup of Oyster and Oyster's water
• Well chopped parsley

Directions

• Make a Brown in a frying pan with the butter or lard
• Proceed to flavor the Veal with salt and pepper to taste
• Cook the Veal in the frying pan
• Add flour and let it come to a good color
• Add a cup of Oyster's water and parsley
• Cook for 30 minutes over a slow fire
• Add Oysters and cook for 5 minutes
• Do not let the Parsley fry
• Serve and Enjoy!
• It may be served in small plates or a piece of toast 

Source — Cooking in Old Créole Days.

Prepared by Laura C. Rodriguez

Louisiana Anthology

July 11, 2017