Couche Couche

Ingredients

• butter the size of an egg (about 3 tblsp) 
• 1 pint of corn meal (approx 2 cups) 
• 2 eggs 
• some new milk (amount not specified, but most likely 1-2 cups) 
• a spoonful of yeast (about 1 tblsp) 
• sugar (to taste) 
• a few tblsp of lard, enough to coat a pan 

Directions

Cornbread Paste

1. Rub the butter into the corn meal. 
2. Make it a batter by mixing in the eggs and milk. 
3. Add the yeast. 

Couche Couche

1. Make a paste as you make for corn bread by the above receipt. 
2. Sweeten it with sugar. 
3. Grease a pot with lard instead of putting it in a pan, and as the paste cooks to the side of the pot, you scrape it off with a spoon. 
4. Do that five or six times, until all your paste is cooked. 

It is delicious for breakfast with coffee. The Southern children are very fond of it with milk.

Source — Cooking in Old Creole Days

Prepared by Devon Dollahon

 Louisiana Anthology

July 20, 2017

Couche Couche

Ingredients

• butter the size of an egg (about 3 tblsp) 
• 1 pint of corn meal (approx 2 cups) 
• 2 eggs 
• some new milk (amount not specified, but most likely 1-2 cups) 
• a spoonful of yeast (about 1 tblsp) 
• sugar (to taste) 
• a few tblsp of lard, enough to coat a pan 

Directions

Cornbread Paste

1. Rub the butter into the corn meal. 
2. Make it a batter by mixing in the eggs and milk. 
3. Add the yeast. 

Couche Couche

1. Make a paste as you make for corn bread by the above receipt. 
2. Sweeten it with sugar. 
3. Grease a pot with lard instead of putting it in a pan, and as the paste cooks to the side of the pot, you scrape it off with a spoon. 
4. Do that five or six times, until all your paste is cooked. 

It is delicious for breakfast with coffee. The Southern children are very fond of it with milk.

Source — Cooking in Old Creole Days

Prepared by Devon Dollahon

 Louisiana Anthology

July 20, 2017

Soda Biscuits

Ingredients

• 1 quart of flour
• 1 teaspoon of salt
• 2 teaspoons of baking powder
• 1 tablespoon of fresh lard
• 1 cup of milk

Directions

1. Mix together dry ingredients in a bowl
2. Add lard and milk
3. Mix all ingredients quickly by hand
4. Cut mixed dough into small round pieces and place in a pan
5. Bake to satisfaction.

Source — Cooking in Old Creole Days.

Prepared by Austin Snider

Louisiana Anthology

July 21, 2017 

Manchester Ice-Cream

Ingredients

• 4 whole eggs
• 1 pint of cream
• 1/2 pint of milk
• 2 cups of sugar

Directions

1. Mix sugar, cream, and milk together
2. Beat eggs and stir into mixture
3. Put mixture in freezer and turn constantly for 20 minutes
4. Put mixture into a mold and pack in ice until wanted
5. Serve cold.

Source — Cooking in Old Creole Days.

Prepared by Austin Snider

Louisiana Anthology

July 21, 2017

Manchester Ice-Cream

Ingredients

• 4 whole eggs
• 1 pint of cream
• 1/2 pint of milk
• 2 cups of sugar

Directions

1. Mix sugar, cream, and milk together
2. Beat eggs and stir into mixture
3. Put mixture in freezer and turn constantly for 20 minutes
4. Put mixture into a mold and pack in ice until wanted
5. Serve cold.

Source — Cooking in Old Creole Days.

Prepared by Austin Snider

Louisiana Anthology

July 21, 2017

Soda Biscuits

Ingredients

• 1 quart of flour
• 1 teaspoon of salt
• 2 teaspoons of baking powder
• 1 tablespoon of fresh lard
• 1 cup of milk

Directions

1. Mix together dry ingredients in a bowl
2. Add lard and milk
3. Mix all ingredients quickly by hand
4. Cut mixed dough into small round pieces and place in a pan
5. Bake to satisfaction.

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