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

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

Codfish à l’Espagnole

Ingredients:

• Salt Codfish
• 3-4 Sweet peppers
• Salt and pepper
• 2 Spoonfuls of sweet oil
• 2 Onions
• 1 Piece of garlic
• 4 Fresh tomatoes
• Parsley
• Half a cup of bouillon (similar to shrimp broth)
• Teaspoon of flour
• 12 Irish potatoes
• Bread crumbs

Directions:

1. Take your codfish and simmer it on a low fire, let it drip dry, and then cut it into pieces.
2. Skin 3-4 large sweet peppers, cut them lengthwise, salt and pepper them, and then place them in the oven.
3. Put two spoonfuls of sweet oil in a frying pan.
4. Chop up the two onions, garlic, parsley, and four tomatoes.
5. Place your recently chopped ingredients from step 4 into the frying pan and let it cook for 30 minutes.
6. Add the half cup of bouillon in which you dissolve a teaspoon of flour and let this all cook for 10 minutes.
7. Remove the parsley from the dish.
8. Boil the 12 Irish potatoes, then peel and slice them.
9. Line the bottom of the serving dish with the potato slices and top with pieces of codfish, slices of sweet pepper, tomato sauce, and a sprinkling of bread crumbs.
10. Place this dish in the oven and cook for 35 minutes.

Source - Cooking in Old Creole Days

Prepared by Jonathan Culp

Louisiana Anthology

July 11, 2017

Codfish à l’Espagnole

Ingredients:

• Salt Codfish
• 3-4 Sweet peppers
• Salt and pepper
• 2 Spoonfuls of sweet oil
• 2 Onions
• 1 Piece of garlic
• 4 Fresh tomatoes
• Parsley
• Half a cup of bouillon (similar to shrimp broth)
• Teaspoon of flour
• 12 Irish potatoes
• Bread crumbs

Directions:

1. Take your codfish and simmer it on a low fire, let it drip dry, and then cut it into pieces.
2. Skin 3-4 large sweet peppers, cut them lengthwise, salt and pepper them, and then place them in the oven.
3. Put two spoonfuls of sweet oil in a frying pan.
4. Chop up the two onions, garlic, parsley, and four tomatoes.
5. Place your recently chopped ingredients from step 4 into the frying pan and let it cook for 30 minutes.
6. Add the half cup of bouillon in which you dissolve a teaspoon of flour and let this all cook for 10 minutes.
7. Remove the parsley from the dish.
8. Boil the 12 Irish potatoes, then peel and slice them.
9. Line the bottom of the serving dish with the potato slices and top with pieces of codfish, slices of sweet pepper, tomato sauce, and a sprinkling of bread crumbs.
10. Place this dish in the oven and cook for 35 minutes.

Source - Cooking in Old Creole Days

Prepared by Jonathan Culp

Louisiana Anthology

July 11, 2017

Graham Wheatlets

Ingredients:

• One pint of Graham flour 
• One quart of water or milk 
• One teaspoonful of salt

Directions:

1. Bring the quart of water or milk to a boil.
2. Salt the flour and scald it by dropping it into the boiling liquid.
3. Remove the soft dough and roll it until it is about one inch thick.
4. Cut the dough into round cakes.
5. Lay the cakes on a buttered pan and bake them in a very hot oven.
6. Remove the cakes from the oven, split, and butter while hot.

Note: The lightness of the wheatlets depends on the degree of heat of the oven, so if they are properly scalded and cooked the cakes should come out light and puffy.

Source — Cooking in Old Creole Days 

Prepared by Jonathan Culp

Louisiana Anthology

July 11, 2017