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

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

Jambalaya

Ingredients:

• 1 whole chicken
• Salt and Pepper (season to taste)
• 1 Tbsp of lard
• 1/2 lb of Ham
• 1 Tbsp of chopped onions
• 3 large tomatoes, sliced
• Parsley (to taste)
• 2 1/2 cups water
• 1 cup rice
• 1 tsp butter

Directions:

1. Cut up chicken; season with salt and pepper.
2. Fry the lard in. Cut up ham in inch long pieces and fry.
3. Remove ham and fry onions.
4. Slice up the tomatoes and fry. Add a little parsley. 
5. Add ham and chicken back to frying pan. 
6. Add 2 1/2 cups of water, let it boil. Add a cup of rice.
7. Cook until rice is finished, reduce to a simmer. 
8. Add a tsp of butter and stir.
9. Once the rice has dried, it is ready to serve.

— Lydia Eustis.

Source — Cooking in Old Créole Days
Prepared by Brennan Edwards

Louisiana Anthology

July 15, 2017

Jambalaya

Ingredients:

• 1 whole chicken
• Salt and Pepper (season to taste)
• 1 Tbsp of lard
• 1/2 lb of Ham
• 1 Tbsp of chopped onions
• 3 large tomatoes, sliced
• Parsley (to taste)
• 2 1/2 cups water
• 1 cup rice
• 1 tsp butter

Directions:

1. Cut up chicken; season with salt and pepper.
2. Fry the lard in. Cut up ham in inch long pieces and fry.
3. Remove ham and fry onions.
4. Slice up the tomatoes and fry. Add a little parsley. 
5. Add ham and chicken back to frying pan. 
6. Add 2 1/2 cups of water, let it boil. Add a cup of rice.
7. Cook until rice is finished, reduce to a simmer. 
8. Add a tsp of butter and stir.
9. Once the rice has dried, it is ready to serve.

— Lydia Eustis.

Source — Cooking in Old Créole Days
Prepared by Brennan Edwards

Louisiana Anthology

July 15, 2017

Mrs. Kelly's Delicious Mutton Soup

Ingredients

• Cold Mutton
• Gravy left from the day before
• Spoonful of butter
• little onion
• corn farina

Directions

1.  Cut in large slices some cold mutton.
2.  Take the gravy left from the day before and warm it.
3.  Take a separate saucepan, put in it a spoonful of butter, a little onion, cut fine
4.  Sprinkle a little corn farina, stirring all the time, until warm,
5.  Add the gravy.
6.  Put all in a double saucepan.
7.  Then put in the cold mutton.
8.  Leave until it gets nice and hot

— Whitchurch.

Source — Cooking in Old Créole Days

Prepared by Brody C. Pinion

Louisiana Anthology

July 15, 2017

Mrs. Kelly's Delicious Mutton Soup

Ingredients

• Cold Mutton
• Gravy left from the day before
• Spoonful of butter
• little onion
• corn farina

Directions

1.  Cut in large slices some cold mutton.
2.  Take the gravy left from the day before and warm it.
3.  Take a separate saucepan, put in it a spoonful of butter, a little onion, cut fine
4.  Sprinkle a little corn farina, stirring all the time, until warm,
5.  Add the gravy.
6.  Put all in a double saucepan.
7.  Then put in the cold mutton.
8.  Leave until it gets nice and hot

— Whitchurch.

Source — Cooking in Old Créole Days

Prepared by Brody C. Pinion

Louisiana Anthology

July 15, 2017

New Orleans way to cook Snipe

Ingredients

• Jelly made from calf's feet
• Madeira Wine
• Small piece of salt pork
• Piece of liver
• Salt
• Red pepper
• Black pepper
• Few Soda Crackers
• Chopped truffles
• Mushrooms
• Meat juice
• One Snipe

Directions

1. Season the salted pork and piece of liver with salt, red and black pepper.
2. Chop the meat up fine.
3. Put a few soda crackers in the oven and toast and pulverize them.
4. Mix the soda crackers with the chopped meat.
5. Add chopped truffles and mushrooms and just enough meat juice to soften it.
6. Cut your Snipe in two.
7. Put the Snipe in a china tureen and fill in the empty places with the hash.
8. Put on a very slow fire for several hours.

— Mrs. Cuthbert Slocum

Source — Cooking in Old Créole Days

Prepared by Brody C. Pinion

Louisiana Anthology

July 15, 2017

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