Monday, 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

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
June 3, 2018