Terrapin Stew

Ingredients

• Terrapin
• Bacon
• One or two onions
• Pepper
• Butter
• Two or three hard boiled eggs
• Wine

Directions

1. Boil your terrapin soft
2. Put in a small piece of bacon, one or two onions, pepper, and butter.
3. Chop fine two or three hard boiled eggs
4. Mix all together
5. Add a little wine

— "Uncle John."

Source —  Cooking in Old Creole Days
Prepared by Ethan C. Williford
Louisiana Anthology
  June 4, 2018

Terrapin Stew

Ingredients

• Terrapin
• Bacon
• One or two onions
• Pepper
• Butter
• Two or three hard boiled eggs
• Wine

Directions

1. Boil your terrapin soft
2. Put in a small piece of bacon, one or two onions, pepper, and butter.
3. Chop fine two or three hard boiled eggs
4. Mix all together
5. Add a little wine

— "Uncle John."

Source —  Cooking in Old Creole Days
Prepared by Ethan C. Williford
Louisiana Anthology
  June 4, 2018

Soft Custard

Ingredients

• Same proportions (as "Hard Custard" ) 
• 9 eggs, seven yolks and two whites 
• Milk 

Directions

1. Add eggs to warm milk
2. Put mixture on a slow fire
3. Stir continuously for five or ten minutes
4. Do not burn 

—  Leonie Penin

Source — Cooking in Old Creole Days
Prepared by Ethan C. Williford
Louisiana Anthology
  June 4, 2018

Soft Custard

Ingredients

• Same proportions (as "Hard Custard" ) 
• 9 eggs, seven yolks and two whites 
• Milk 

Directions

1. Add eggs to warm milk
2. Put mixture on a slow fire
3. Stir continuously for five or ten minutes
4. Do not burn 

—  Leonie Penin

Source — Cooking in Old Creole Days
Prepared by Ethan C. Williford
Louisiana Anthology
  June 4, 2018

New Orleans Veal Balls

Ingredients

• One pound of young veal
• Salt
• Pepper
• Thyme
• Onion Juice
• Butter   

Direction

1. Chop fine a pound of young veal
2. Season with salt, pepper, thyme, and onion juice
3. Roll into balls
4. Brown in a sauce pan with butter for one hour 

—  Josephs Nicaud

Source — Cooking in Old Creole Days
Prepared by Ethan C. Williford
Louisiana Anthology
  June 4, 2018

                                                               

New Orleans Veal Balls

Ingredients

• One pound of young veal
• Salt
• Pepper
• Thyme
• Onion Juice
• Butter   

Direction

1. Chop fine a pound of young veal
2. Season with salt, pepper, thyme, and onion juice
3. Roll into balls
4. Brown in a sauce pan with butter for one hour 

—  Josephs Nicaud

Source — Cooking in Old Creole Days
Prepared by Ethan C. Williford
Louisiana Anthology
  June 4, 2018

                                                               

Corn Soup

Ingredients

• Pork and seasonings for taste
• Six young corn ears
• Six quarts of water

Directions

1. Cut the ears of corn across into pot of water (2 ears to a pint; 6 quarts will make a good tureen of soup).
2. Put a piece of pork and seasoning in for taste or add vegetables if you would like.
3. Boil for 3 hours.

Source — The Creole Cookery Book.
Prepared by Madalyn Bell

Louisiana Anthology

June 3, 2018