Ham Fried with Sugar

Ingredients

• Slices of boiled ham
• Brown sugar
• Dry mustard
• Butter

Directions

1. Boil a few slices of ham
2. Sprinkle some brown sugar and a little dry mustard over boiled ham
3. Fry ham in butter until it browns
4. Serve hot (best when served with a fresh salad).

Source — Cooking in Old Creole Days.
Prepared by Austin Snider
Louisiana Anthology
July 21, 2017

Tomato Soup

Ingredients

• 1 ounce of ham
• 1 little carrot
• 1 onion
• 2 ounces of butter
• 1 bay leaf
• A few peppercorns
• 2 tablespoons of flour
• 1 quart of broth (stock)
• 1 quart of canned tomatoes
• 2 ounces of brown sugar
• Salt and pepper, to taste

Directions

1. Cut ham, carrot, and onion into thin slices
2. Place cut ingredients into a stew pan with butter, bay leaf, and peppercorns
3. Add flour and stir together over a fire until the color is a light brown
4. Moisten the mixture with broth, or stock, and continue stirring over a slow fire
5. Add canned tomatoes
6. Season with salt, pepper, and brown sugar
7. Strain the mixture and boil ingredients together for one hour.

Source — Cooking in Old Creole Days.
Prepared by Austin Snider
Louisiana Anthology
July 21, 2017

Tomato Soup

Ingredients

• 1 ounce of ham
• 1 little carrot
• 1 onion
• 2 ounces of butter
• 1 bay leaf
• A few peppercorns
• 2 tablespoons of flour
• 1 quart of broth (stock)
• 1 quart of canned tomatoes
• 2 ounces of brown sugar
• Salt and pepper, to taste

Directions

1. Cut ham, carrot, and onion into thin slices
2. Place cut ingredients into a stew pan with butter, bay leaf, and peppercorns
3. Add flour and stir together over a fire until the color is a light brown
4. Moisten the mixture with broth, or stock, and continue stirring over a slow fire
5. Add canned tomatoes
6. Season with salt, pepper, and brown sugar
7. Strain the mixture and boil ingredients together for one hour.

Source — Cooking in Old Creole Days.
Prepared by Austin Snider
Louisiana Anthology
July 21, 2017

Ham Fried with Sugar

Ingredients

• Slices of boiled ham
• Brown sugar
• Dry mustard
• Butter

Directions

1. Boil a few slices of ham
2. Sprinkle some brown sugar and a little dry mustard over boiled ham
3. Fry ham in butter until it browns
4. Serve hot (best when served with a fresh salad).

Source — Cooking in Old Creole Days.
Prepared by Austin Snider
Louisiana Anthology
July 21, 2017

Pop-Overs

Ingredients

• 2 cups of flour
• 3 eggs
• 2 cups of milk
• 1/2 teaspoon of salt
• Butter (to grease cups)

Directions

1. Beat eggs (lightly)
2. Mix milk and salt into beaten eggs
3. Slowly pour mixture over flour to prevent lumping
4. Grease cups with butter and put in oven to get hot
5. Pour pop-over mixture into cups and cook at the bottom of a moderate oven for 45 minutes.

— Sarah Johnston

Source — Cooking in Old Creole Days.

Prepared by Austin Snider

Louisiana Anthology

July 21, 2017

Pop-Overs

Ingredients

• 2 cups of flour
• 3 eggs
• 2 cups of milk
• 1/2 teaspoon of salt
• Butter (to grease cups)

Directions

1. Beat eggs (lightly)
2. Mix milk and salt into beaten eggs
3. Slowly pour mixture over flour to prevent lumping
4. Grease cups with butter and put in oven to get hot
5. Pour pop-over mixture into cups and cook at the bottom of a moderate oven for 45 minutes.

— Sarah Johnston

Source — Cooking in Old Creole Days.

Prepared by Austin Snider

Louisiana Anthology

July 21, 2017

Calf's Liver à la Celeste Smith

Ingredients:

• Tenderized Veal
• Lard
• Onion
• Sauce
• Parsley
• Italian macaroni
• Lemon slices

Directions:

1. Cut a few slices of the veal into pieces around three inches long and half an inch thick.
2. Finely chop your onion.
3. Fry these pieces of veal in lard with the finely chopped onion.
4. Add half a cupful of sauce to the mix and let simmer 30-45 minutes.
5. Add the parsley after you have chopped it well.
6. Boil the Italian macaroni and place the pasta in the bottom of a long dish.
7. Pour the veal and sauce on top of the pasta and trim with lemon slices.

— Celeste Smith

Source — Cooking in Old Creole Days

Prepared by Jonathan Culp

Louisiana Anthology

July 11, 2017