"Edge Hill" Cooked Apples

Ingredients

• 6 or 8 good fresh apples
• Brown Sugar
• Lemon
• 2 spoonfuls of water
• Cream (optional)

Directions

1. Peel and take out the core of 6 to 8 fresh, good-sized apples.
2. Fill each apple with brown sugar.
3. Place the apples in a pan or dish.
4. Sprinkle brown sugar over the apples and then place slices of lemon around the dish with small pieces of cinnamon.
5. Add a spoonful or 2 of water to the dish.
6. Put the dish in the oven and baked until the apples are a golden color.
7. May serve with fresh cream.
8. Enjoy!

— Sarah Randolp

Source — Cooking in Old Créole Days
Prepared By Brooke Lolley

Louisiana Anthology 

July 12, 2017

"Edge Hill" Cooked Apples

Ingredients

• 6 or 8 good fresh apples
• Brown Sugar
• Lemon
• 2 spoonfuls of water
• Cream (optional)

Directions

1. Peel and take out the core of 6 to 8 fresh, good-sized apples.
2. Fill each apple with brown sugar.
3. Place the apples in a pan or dish.
4. Sprinkle brown sugar over the apples and then place slices of lemon around the dish with small pieces of cinnamon.
5. Add a spoonful or 2 of water to the dish.
6. Put the dish in the oven and baked until the apples are a golden color.
7. May serve with fresh cream.
8. Enjoy!

— Sarah Randolp

Source — Cooking in Old Créole Days
Prepared By Brooke Lolley

Louisiana Anthology 

July 12, 2017

Swedish Cream

Ingredients

• 1 1/2 teaspoons of sugar
• Quart of milk
• Quart of cream
• Vanilla bean
• 2 teaspoons of burned sugar

Directions

1. Take 6 eggs and beat the whites and yolk thoroughly.
2. Add 1 1/2 teaspoons of sugar to the beaten eggs.
3. Boil a quart of milk and a quart of cream.
4. Let the milk and cream get cold and then flavor it with vanilla bean.
5. Add 2 teaspoons of burned sugar and then strain it.
6. Put it in a mold and then place the mold into a saucepan with water in the oven.
7. When it becomes solid, turn it over in a dish of light brandy around it.

Enjoy!

Source — Cooking in Old Créole Days
Prepared by Brooke Lolley
Louisiana Anthology 
July 12, 2017

Swedish Cream

Ingredients

• 1 1/2 teaspoons of sugar
• Quart of milk
• Quart of cream
• Vanilla bean
• 2 teaspoons of burned sugar

Directions

1. Take 6 eggs and beat the whites and yolk thoroughly.
2. Add 1 1/2 teaspoons of sugar to the beaten eggs.
3. Boil a quart of milk and a quart of cream.
4. Let the milk and cream get cold and then flavor it with vanilla bean.
5. Add 2 teaspoons of burned sugar and then strain it.
6. Put it in a mold and then place the mold into a saucepan with water in the oven.
7. When it becomes solid, turn it over in a dish of light brandy around it.

Enjoy!

Source — Cooking in Old Créole Days
Prepared by Brooke Lolley
Louisiana Anthology 
July 12, 2017

Punch

Ingredients

• 3 lemons
• 1 wineglass of Jamaica rum
• 1 wineglass of Brandy
• 3 tablespoons of loaf sugar
• 3 tablespoons of tumbler
• Ice water
• 1 bottle of Champagne

Directions

1. Place in the rind 3 sliced lemons.
2. Pour 1 wineglass of Jamaica rum, 1 wineglass of Brandy, 3 tablespoons of loaf sugar, 3 tablespoons of tumbler, and then fill the bowl half way with ice water.
3. Poor 1 bottle of champagne.
4. Mix thoroughly.
5. ENJOY! 

Source — Cooking in Old Créole Days
Prepared By Brooke Lolley

Louisiana Anthology 
July 12, 2017  

Punch

Ingredients

• 3 lemons
• 1 wineglass of Jamaica rum
• 1 wineglass of Brandy
• 3 tablespoons of loaf sugar
• 3 tablespoons of tumbler
• Ice water
• 1 bottle of Champagne

Directions

1. Place in the rind 3 sliced lemons.
2. Pour 1 wineglass of Jamaica rum, 1 wineglass of Brandy, 3 tablespoons of loaf sugar, 3 tablespoons of tumbler, and then fill the bowl half way with ice water.
3. Poor 1 bottle of champagne.
4. Mix thoroughly.
5. ENJOY! 

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