Yorkshire Pudding to Serve with Hot Roast Beef

Ingredients:

• 1 1/2 pints of milk
• 6 heaping Tbsp of flour
• 3 eggs
• 1 Tbsp of salt

Directions:

1. Make sure the beef drippings are rubbed into a tin.
2. Put flour and salt into basin; stir in milk until batter becomes stiff.
3. Once smooth, add the rest of the milk and the eggs, well beaten. 
4. Beat the new mixture and pour into a shallow tin. 
5. Place the pudding into the oven and bake for one hour.
6. After, place the pudding tin under the beef to catch some of the juices. 
7. Cut pudding into square pieces. Once meat is baked, place the meat under the pudding squares. Serve on a warm dish.

— Katie Seabrook, Pres. McKinley’s Cook.

Source — Cooking in Old Créole Days
Prepared by Brennan Edwards

Louisiana Anthology

July 15, 2017

Yorkshire Pudding to Serve with Hot Roast Beef

Ingredients:

• 1 1/2 pints of milk
• 6 heaping Tbsp of flour
• 3 eggs
• 1 Tbsp of salt

Directions:

1. Make sure the beef drippings are rubbed into a tin.
2. Put flour and salt into basin; stir in milk until batter becomes stiff.
3. Once smooth, add the rest of the milk and the eggs, well beaten. 
4. Beat the new mixture and pour into a shallow tin. 
5. Place the pudding into the oven and bake for one hour.
6. After, place the pudding tin under the beef to catch some of the juices. 
7. Cut pudding into square pieces. Once meat is baked, place the meat under the pudding squares. Serve on a warm dish.

— Katie Seabrook, Pres. McKinley’s Cook.

Source — Cooking in Old Créole Days
Prepared by Brennan Edwards

Louisiana Anthology

July 15, 2017

Common Cake

Ingredients:

• 1 cup of butter
• 2 cups of sugar
• 3 cups of flour
• 4 eggs
• 1 Tbsp of milk
• 1 Tbsp of soda
• 1 Tbsp of nutmeg

Directions:

1. Beat the sugar and butter together. 
2. Beat eggs separately and mix together with the sugar and butter and then add flour.
3. Bake at 350 degrees for an hour.
4. Let stand for 15 minutes and then serve.

— Lydia Eustis

Source — Cooking in Old Créole Days
Prepared by Brennan Edwards

Louisiana Anthology

July 15, 2017

Common Cake

Ingredients:

• 1 cup of butter
• 2 cups of sugar
• 3 cups of flour
• 4 eggs
• 1 Tbsp of milk
• 1 Tbsp of soda
• 1 Tbsp of nutmeg

Directions:

1. Beat the sugar and butter together. 
2. Beat eggs separately and mix together with the sugar and butter and then add flour.
3. Bake at 350 degrees for an hour.
4. Let stand for 15 minutes and then serve.

— Lydia Eustis

Source — Cooking in Old Créole Days
Prepared by Brennan Edwards

Louisiana Anthology

July 15, 2017

Ginger Cake

Ingredients

• One teacupful of molasses
• One teacupful of brown sugar
• One teacupful of butter
• Three teacupfuls of flour (sifted)
• Three eggs
• One tablespoonful of powdered ginger
• One teaspoonful of soda

Directions

1. Rub sugar and butter well together.
2. Beat eggs well and add.
3. Then stir in molasses, ginger, flour, and last, the soda,
4. Dissolved in a little milk or water.
5. Bake quickly.

— Alison

Source - Cooking in Old Créole Days

Prepared by Brody C. Pinion

Louisiana Anthology

July 15, 2017

Ginger Cake

Ingredients

• One teacupful of molasses
• One teacupful of brown sugar
• One teacupful of butter
• Three teacupfuls of flour (sifted)
• Three eggs
• One tablespoonful of powdered ginger
• One teaspoonful of soda

Directions

1. Rub sugar and butter well together.
2. Beat eggs well and add.
3. Then stir in molasses, ginger, flour, and last, the soda,
4. Dissolved in a little milk or water.
5. Bake quickly.

— Alison

Source - Cooking in Old Créole Days

Prepared by Brody C. Pinion

Louisiana Anthology

July 15, 2017

Molasses Gingerbread

Ingredients

• Unrefined black New Orleans molasses
• Sugar (must be the coarse, dark, unrefined brown sugar)
• One cupful of butter (melted)
• One cupful of molasses
• One cupful of brown sugar
• Two eggs well beaten
• Two cupfuls of flour
• One tablespoonful of ginger
• One teaspoonful cinnamon
• One-half teaspoonful baking soda

Directions

1. Beat this mixture well and drop it in spoonfuls on a baking sheet or roasting pan
2. Spread it with a wooden spoon very thin and evenly over the pan
3. Bake ten or twelve minutes in a moderate oven
4. Let it cool a little after it is drawn from the oven
5. Cut it up into any desired shapes

— Mrs. Brigham

Source — Cooking in Old Créole Days

Prepared by Brody C. Pinion

Louisiana Anthology

July 15, 2017