Corn Pudding

Ingredients

• 6 ears of corn
• Spoonful of sugar
• Pinch of salt
• Spoonful of cream
• 4 eggs
• Butter

Directions

1. Grate the corn off of the cob
2. Boil the corn in a pot
3. Beat the 4 eggs thoroughly
4. Mix boiled corn, beaten eggs, sugar, salt, and cream
5. Butter the desired dish and put the mix in it 
6. Bake the dish for 30 minutes at a lower heat 

Source — Cooking in Old Creole Days.

Prepared by Brooke Warren

Louisiana Anthology

June 4, 2018

Corn Pudding

Ingredients

• 6 ears of corn
• Spoonful of sugar
• Pinch of salt
• Spoonful of cream
• 4 eggs
• Butter

Directions

1. Grate the corn off of the cob
2. Boil the corn in a pot
3. Beat the 4 eggs thoroughly
4. Mix boiled corn, beaten eggs, sugar, salt, and cream
5. Butter the desired dish and put the mix in it 
6. Bake the dish for 30 minutes at a lower heat 

Source — Cooking in Old Creole Days.

Prepared by Brooke Warren

Louisiana Anthology

June 4, 2018

Loaf of Gingerbread

Ingredients

• 1 cup of butter 
• 1 cup of brown sugar
• 4 eggs
• 1 cup of sour cream 
• 1 cup molasses
• 2 teaspoons of baking soda
• Warm water 
• 4 cups of flour
• 1 teaspoon of sat
• 1 teaspoon of yellow ginger

Directions

1. Beat cup of butter until creamy in a mixing bowl
2. Add cup of brown sugar to butter and beat until properly mixed
3. Separate whites of the eggs from the yolks for all four eggs
4. Beat whites and yolks separately in mixing bowls; beat whites until foamy
5. Add eggs to butter and brown sugar mix; stir them together until mixed
6. Dissolve 2 teaspoons of baking in small amount of warm water; add it to cup of sour cream and mix them together
7. Add sour cream and dissolved baking soda mix to cup of molasses
8. Add sour cream and molasses mix to the brown sugar, egg, and butter mix
9. Add 4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of yellow ginger; stir until mixed
10. Be sure to stir the batter quickly and lightly
11. Bake the batter for 30 minutes at a medium heat

Source — Cooking in Old Creole Days.

Prepared by Brooke Warren
Louisiana Anthology

June 3, 2018

Loaf of Gingerbread

Ingredients

• 1 cup of butter 
• 1 cup of brown sugar
• 4 eggs
• 1 cup of sour cream 
• 1 cup molasses
• 2 teaspoons of baking soda
• Warm water 
• 4 cups of flour
• 1 teaspoon of sat
• 1 teaspoon of yellow ginger

Directions

1. Beat cup of butter until creamy in a mixing bowl
2. Add cup of brown sugar to butter and beat until properly mixed
3. Separate whites of the eggs from the yolks for all four eggs
4. Beat whites and yolks separately in mixing bowls; beat whites until foamy
5. Add eggs to butter and brown sugar mix; stir them together until mixed
6. Dissolve 2 teaspoons of baking in small amount of warm water; add it to cup of sour cream and mix them together
7. Add sour cream and dissolved baking soda mix to cup of molasses
8. Add sour cream and molasses mix to the brown sugar, egg, and butter mix
9. Add 4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of yellow ginger; stir until mixed
10. Be sure to stir the batter quickly and lightly
11. Bake the batter for 30 minutes at a medium heat

Source — Cooking in Old Creole Days.

Prepared by Brooke Warren
Louisiana Anthology

June 3, 2018

Stuffed Macaroni

Ingredients

• Chicken
• 3 eggs
• Pepper
• Cinnamon
• Salt
• Cup of parmesan cheese

Directions

1. Boil a chicken until it separates from the bones; save the broth.
2. Pound the meat.
3. Add one whole egg and two egg yolks.
4. Add in the salt, pepper, and cinnamon for taste and then the cup of parmesan cheese.
5. After the ingredients are mixed well, stuff the macaroni and put it in the boil of broth in which the chicken was boiled.

Source — The Creole Cookery Book.

Prepared by Madalyn Bell

Louisiana Anthology

June 3, 2018

Stuffed Macaroni

Ingredients

• Chicken
• 3 eggs
• Pepper
• Cinnamon
• Salt
• Cup of parmesan cheese

Directions

1. Boil a chicken until it separates from the bones; save the broth.
2. Pound the meat.
3. Add one whole egg and two egg yolks.
4. Add in the salt, pepper, and cinnamon for taste and then the cup of parmesan cheese.
5. After the ingredients are mixed well, stuff the macaroni and put it in the boil of broth in which the chicken was boiled.

Source — The Creole Cookery Book.

Prepared by Madalyn Bell

Louisiana Anthology

June 3, 2018

Gumbo Filé

Ingredients

• A fowl
• One onion
• White meat of chicken
• 31/2 quarts of cold water
• A quart or more of oysters
• Salt
• Cayenne pepper
• White pepper
• Powdered filet 

Directions

1. Disjoint and cut up a fowl
2. Fry in a pan with onion cut up
3. Put in a soup pot knuckle of veal
4. Fried fowl covered in 31/2 quarts of cold water
5. Let simmer on back of range about six ours
6. Strain soup and skim off all grease
7. Cut up white meat of chicken 
8. Put chicken in stock with a quart or more of oysters
9. Add salt, cayenne pepper, white pepper
10. When at boiling, sprinkle or sift in powdered filet enough to thicken it

— Mrs. Eugenia Phillips

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