Baltimore Style of Making Terrapin Stew without Terrapin

Ingredients 

• 1 Rabbit 
• 1 Calf's head
• Pinch of salt
• Pinch of pepper
• 1 Laurel leaf
• 3 hardboiled eggs
• 1 glass of white wine
• Chicken gizzards, liver, bacon and ham (optional)

Directions

1. Cut up rabbit pieces into one square inch
2. Clean the calf's head thoroughly and cut the pieces into one square inch
3.  the optional left over chicken parts
4. Flavor the meats with salt, pepper and one laurel leaf
5. Simmer for two hours
6. Let mixture sit overnight
7. Simmer again for another two hours (4 hours total in two days)
8. Skim off all of the grease
9. Add 2-3 hardboiled eggs chopped finely
10. Add a glass of white wine 

— Marshall Thomas, Deer Park, Md., July, 1889

Source — Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 11, 2017

Baltimore Style of Making Terrapin Stew without Terrapin

Ingredients 

• 1 Rabbit 
• 1 Calf's head
• Pinch of salt
• Pinch of pepper
• 1 Laurel leaf
• 3 hardboiled eggs
• 1 glass of white wine
• Chicken gizzards, liver, bacon and ham (optional)

Directions

1. Cut up rabbit pieces into one square inch
2. Clean the calf's head thoroughly and cut the pieces into one square inch
3.  the optional left over chicken parts
4. Flavor the meats with salt, pepper and one laurel leaf
5. Simmer for two hours
6. Let mixture sit overnight
7. Simmer again for another two hours (4 hours total in two days)
8. Skim off all of the grease
9. Add 2-3 hardboiled eggs chopped finely
10. Add a glass of white wine 

— Marshall Thomas, Deer Park, Md., July, 1889

Source — Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 11, 2017

Meringue Pudding

Ingredients

• 1 pint stale bread crumbs
  
• 1 quart of milk
• 1 cup of sugar
• 3 eggs (leave one white out for the meringue)
• Grated rind of 1 lemon
• Preserves &

Directions

Pudding

1. Mix together 1 pint of stale bread crumbs, 1 quart of milk, 1/2 cup of sugar, 3 eggs with one white left out for meringue, and the grated rind of 1 lemon for flavor.
2. Bake the pudding until completely done.
3. To check, stick the handle of a teaspoon in the pudding.  The pudding will be completely cooked if you pull out the teaspoon and nothing is on it.
4. Cover the pudding with your choice of preserves.

Meringue

1. Whip together the 1 egg white and 1/2 cup of sugar.
2. Spread meringue on top of the preserves on the pudding.
3. Put in the oven until it is lightly browned.

Source —Cooking in Old Creole Days

Prepared by Kirsten Smith

Louisiana Anthology

July 12, 2017

Custard Bread

Ingredients

• Sweet milk 
• Spoonful of powdered cinnamon 
• 4 eggs 
• Brown sugar 
• Stale bread 
• Butter 
• Powdered sugar 

Directions

1. Set out 3 pie plates. 
2. Put some sweet milk and a spoonful of powdered cinnamon in the 1st pie plate. 
3. Beat 4 eggs and pout into the 2nd pie plate. 
4. Pour some brown sugar into the 3rd pie plate. 
5. Cut the stale bread into slices. 
6. Dip the slices of stale bread first into the milk and cinnamon, then into the eggs, and then roll them in the brown sugar. 
7. Fry the slices in butter until brown. (Only cook 3 slices at a time) 
8. Put those that have cooked onto a hot plate. Keeping them hot. 
9. Sprinkle powdered sugar over the bread slices. 
10. Serve with a wine sauce. 

— "Uncle John," S.C.

Source — Cooking in Old Creole Days.

Prepared by Kirsten Smith

Louisiana Anthology

July 12, 2017

Custard Bread

Ingredients

• Sweet milk 
• Spoonful of powdered cinnamon 
• 4 eggs 
• Brown sugar 
• Stale bread 
• Butter 
• Powdered sugar 

Directions

1. Set out 3 pie plates. 
2. Put some sweet milk and a spoonful of powdered cinnamon in the 1st pie plate. 
3. Beat 4 eggs and pout into the 2nd pie plate. 
4. Pour some brown sugar into the 3rd pie plate. 
5. Cut the stale bread into slices. 
6. Dip the slices of stale bread first into the milk and cinnamon, then into the eggs, and then roll them in the brown sugar. 
7. Fry the slices in butter until brown. (Only cook 3 slices at a time) 
8. Put those that have cooked onto a hot plate. Keeping them hot. 
9. Sprinkle powdered sugar over the bread slices. 
10. Serve with a wine sauce. 

— "Uncle John," S.C.

Source — Cooking in Old Creole Days.

Prepared by Kirsten Smith

Louisiana Anthology

July 12, 2017

Meringue Pudding

Ingredients

• 1 pint stale bread crumbs
  
• 1 quart of milk
• 1 cup of sugar
• 3 eggs (leave one white out for the meringue)
• Grated rind of 1 lemon
• Preserves &

Directions

Pudding

1. Mix together 1 pint of stale bread crumbs, 1 quart of milk, 1/2 cup of sugar, 3 eggs with one white left out for meringue, and the grated rind of 1 lemon for flavor.
2. Bake the pudding until completely done.
3. To check, stick the handle of a teaspoon in the pudding.  The pudding will be completely cooked if you pull out the teaspoon and nothing is on it.
4. Cover the pudding with your choice of preserves.

Meringue

1. Whip together the 1 egg white and 1/2 cup of sugar.
2. Spread meringue on top of the preserves on the pudding.
3. Put in the oven until it is lightly browned.

Source —Cooking in Old Creole Days

Prepared by Kirsten Smith

Louisiana Anthology

July 12, 2017

Chicken Casserole

Ingredients

• One medium sized chicken 
• Butter 
• Onion 
• Salt 
• Pepper 
• Mushrooms 
• Other vegetables 

Directions

1. Prepare one medium sized chicken. 
2. First you will need to singe the chicken to help remove the feathers. 
3. To singe the chicken you will need to place the chicken into a large cooking pot with boiling water for only half a minute. 
4. Pluck out the feathers. 
5. Cut on the back of the chickens neck making long enough to gut. (Drawing) 
6. Clean and rinse off the chicken to prepare it to be cooked. 
7. Put the chicken whole into a casserole dish. 
8. Add a good lump of butter, some onion, and salt and pepper all over the chicken. 
9. Steam the chicken gently for 2 hours on the top range. 
10. Add in mushrooms and other preferred vegetables to your chicken and cook until brown. 
11. Serve hot. 

— Lizzie Tomney.

Source — Cooking in Old Creole Days.

Prepared by Kirsten Smith

Louisiana Anthology

July 12, 2017