Crab Gumbo

Ingredients

1. 1/2 pound of veal [or chicken]
2. 12-15 crabs
3. spoonful [tablespoon] of butter
4. small pieces of fried ham
5. salt and pepper
6. dried rice

Directions

1. Take the 1/2 pound of veal [or chicken] and cut it into small pieces.
2. Brown them well, and then let them simmer for an hour and a half.
3. Gather 12-15 crabs, keeping the flesh only, and let them warm up in a separate saucepan with a tablespoon of butter for a few minutes.
4. Add the crabs to the pot, over the veal [do not mix].
5. Add a few pieces of fried ham.
6. Season with salt and pepper.
7. Before mixing together, remove the large pieces of veal, so that the crabs may predominate [should be a thick consistency].
8. Serve hot and with dry rice in a separate dish.

— Josephine Nicaud.

Source — Cooking in Old Creole Days.
Prepared by Victoria Reier
Louisiana Anthology
July 11, 2017

Crab Gumbo

Ingredients

1. 1/2 pound of veal [or chicken]
2. 12-15 crabs
3. spoonful [tablespoon] of butter
4. small pieces of fried ham
5. salt and pepper
6. dried rice

Directions

1. Take the 1/2 pound of veal [or chicken] and cut it into small pieces.
2. Brown them well, and then let them simmer for an hour and a half.
3. Gather 12-15 crabs, keeping the flesh only, and let them warm up in a separate saucepan with a tablespoon of butter for a few minutes.
4. Add the crabs to the pot, over the veal [do not mix].
5. Add a few pieces of fried ham.
6. Season with salt and pepper.
7. Before mixing together, remove the large pieces of veal, so that the crabs may predominate [should be a thick consistency].
8. Serve hot and with dry rice in a separate dish.

— Josephine Nicaud.

Source — Cooking in Old Creole Days.
Prepared by Victoria Reier
Louisiana Anthology
July 11, 2017

Sorrel Soup

Ingredients

• Handful of sorrel 
• Fresh butter 
• Quart of water 
• Salt 
• Pepper 
• One egg white 
• One egg yolk 
• 1 Cup of cream 
• Pieces of stale bread 
• Finely chopped chervil 

Directions

1. Cook a handful of sorrel and a spoonful of fresh butter for ten minutes. 
2. Add a quart of water to the sorrel, season with salt and pepper, and let it simmer over a slow fire for 3o minutes. 
3. Stir in one egg white and let it cook only two minutes, stirring it all the time. 
4. In a separate cup, mix together one egg yolk with a small piece of butter. 
5. Add a cup of cream to the mixture and pour into the soup. 
6. Cut some stale pieces of bread into slices and put them in the bottom of your soup tureen. 
7. Finely chop some chervil and sprinkle it on top of the soup as you serve it. 

— Leonie Penin.

Source — Cooking in Old Creole Days.

Prepared by Kirsten Smith

Louisiana Anthology

July 12, 2017

Sorrel Soup

Ingredients

• Handful of sorrel 
• Fresh butter 
• Quart of water 
• Salt 
• Pepper 
• One egg white 
• One egg yolk 
• 1 Cup of cream 
• Pieces of stale bread 
• Finely chopped chervil 

Directions

1. Cook a handful of sorrel and a spoonful of fresh butter for ten minutes. 
2. Add a quart of water to the sorrel, season with salt and pepper, and let it simmer over a slow fire for 3o minutes. 
3. Stir in one egg white and let it cook only two minutes, stirring it all the time. 
4. In a separate cup, mix together one egg yolk with a small piece of butter. 
5. Add a cup of cream to the mixture and pour into the soup. 
6. Cut some stale pieces of bread into slices and put them in the bottom of your soup tureen. 
7. Finely chop some chervil and sprinkle it on top of the soup as you serve it. 

— Leonie Penin.

Source — Cooking in Old Creole Days.

Prepared by Kirsten Smith

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

"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