New England Chowder

Ingredients

• 5 lbs of Haddock or Cod fish
• 2 lbs of Salted Pork
• 3 Potatoes
• 1 box of Water Crackers
• 2 Onions
• 1 pint of water

Directions

1. In a large saucepan, cut salted pork into medium size cubes and cook until brown.
2. Cut onion into shreds and slice potatoes into thin slices. Slice fish into generous chunks.
3. In the large saucepan, alternate layers of potatoes, fish, broken water crackers, and onion. Continue until all material are used.
4. Add black pepper and salt for taste.
5. Pour fat scraps over and add in water to keep from sticking to pan.
6. Place lid over the pan and slow cook at low temperature for 45 minutes.
7. (Optional) If fish is not tender, add some fresh milk and let it come to a boil.

— Parker House, Boston, Sept. 23, 1873

Source — Cooking in Old Creole Days.

Prepared by Breanna Cooper

Louisiana Anthology

July 16, 2017

New England Chowder

Ingredients

• 5 lbs of Haddock or Cod fish
• 2 lbs of Salted Pork
• 3 Potatoes
• 1 box of Water Crackers
• 2 Onions
• 1 pint of water

Directions

1. In a large saucepan, cut salted pork into medium size cubes and cook until brown.
2. Cut onion into shreds and slice potatoes into thin slices. Slice fish into generous chunks.
3. In the large saucepan, alternate layers of potatoes, fish, broken water crackers, and onion. Continue until all material are used.
4. Add black pepper and salt for taste.
5. Pour fat scraps over and add in water to keep from sticking to pan.
6. Place lid over the pan and slow cook at low temperature for 45 minutes.
7. (Optional) If fish is not tender, add some fresh milk and let it come to a boil.

— Parker House, Boston, Sept. 23, 1873

Source — Cooking in Old Creole Days.

Prepared by Breanna Cooper

Louisiana Anthology

July 16, 2017

Spiced Beef

Ingredients:

• 6 lb beef roast
• 8 oz can of tomatoes
• 6-8 medium sized carrots
• 1 onion
• 1 heaping tbsp of garlic cloves
• 1 tbsp of ground allspice 
• 1 cup of flour

Directions:

1. Place beef in porcelain pot.
2. Pour tomatoes in pot.
3. Slice onion and carrot finely. Put in pot.
4. Simmer on low heat for 5 hours. 
5. Add cloves and allspice. 
6. Add flour and brown it; make a gravy.
7. Add to porcelain pot with the beef and serve.

— Lydia Eustis.

Source — Cooking in Old Créole Days
Prepared by Brennan Edwards

Louisiana Anthology

July 15, 2017

Spiced Beef

Ingredients:

• 6 lb beef roast
• 8 oz can of tomatoes
• 6-8 medium sized carrots
• 1 onion
• 1 heaping tbsp of garlic cloves
• 1 tbsp of ground allspice 
• 1 cup of flour

Directions:

1. Place beef in porcelain pot.
2. Pour tomatoes in pot.
3. Slice onion and carrot finely. Put in pot.
4. Simmer on low heat for 5 hours. 
5. Add cloves and allspice. 
6. Add flour and brown it; make a gravy.
7. Add to porcelain pot with the beef and serve.

— Lydia Eustis.

Source — Cooking in Old Créole Days
Prepared by Brennan Edwards

Louisiana Anthology

July 15, 2017

Devilled Crabs

Ingredients: 

• 12 crabs
• 1/2 pint of milk
• 2 Tbsp of flour
• 1 Tbsp of butter
• Salt and cayenne pepper to taste
• 1 Tbsp of chopped parsley
• 3 yokes from hard boiled eggs
• 1 egg white
• Bread crumbs

Directions:

1. Boil milk; rub flour and butter together.
2. Add the milk and stir for two minutes.
3. Remove from fire and add the crab meat.
4. Mash the yokes from the eggs.
5. Add the parsley and salt and pepper.
6. Fill crab shells with mixture and brush with egg white.
7. Cover with bread crumbs and fry until golden brown.
8. Let stand 10-15 minutes before serving.

— Lydia Eustis

Source — Cooking in Old Créole Days
Prepared by Brennan Edwards

Louisiana Anthology

July 15, 2017

Devilled Crabs

Ingredients: 

• 12 crabs
• 1/2 pint of milk
• 2 Tbsp of flour
• 1 Tbsp of butter
• Salt and cayenne pepper to taste
• 1 Tbsp of chopped parsley
• 3 yokes from hard boiled eggs
• 1 egg white
• Bread crumbs

Directions:

1. Boil milk; rub flour and butter together.
2. Add the milk and stir for two minutes.
3. Remove from fire and add the crab meat.
4. Mash the yokes from the eggs.
5. Add the parsley and salt and pepper.
6. Fill crab shells with mixture and brush with egg white.
7. Cover with bread crumbs and fry until golden brown.
8. Let stand 10-15 minutes before serving.

— Lydia Eustis

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