Ingredients- Eggs
- Sugar
- Flour
- Mix five eggs, one-half pound of sugar, and one-half pound of flour
- Bake
Source — Cooking in Old Creole Days
Prepared by Betsy Flowers
June 4, 2018
Monday, June 4, 2018
Small sponge cake
Ingredients
Small sponge cake
Ingredients- Eggs
- Sugar
- Flour
- Mix five eggs, one-half pound of sugar, and one-half pound of flour
- Bake
Source — Cooking in Old Creole Days
Prepared by Betsy Flowers
June 4, 2018
Creme a La Celestine
Ingredients:
- Six eggs yolks,
- One egg white,
- One pound of Menier chocolate,
- Two cufuls of sugar,
- One quart of cream,
- One pint of milk,
- Vanilla
Directions:
- Beat the egg yolks, egg white, and sugar together until firm.
- Add the cream, stirring slowly until well mixed.
- Boil the milk.
- Add the chocolate to the boiling milk, and mix well.
- Add the chocolate and milk to the eggs, sugar, ect.
- Stir gently and strain.
- Allow to cool, and then freeze.
Source — Cooking in Old Creole Days
Soup Without Meat
Ingredients:
- Four or five cucumbers, according to size,
- Three cupfuls of lettuce cut in shreds,
- Two sprigs of mint,
- A little parsley,
- Two or three small onions (all shredded),
- One pint of young peas,
- A quarter pound of butter,
- Salt,
- Cayenne pepper
- One pint of old peas
Directions:
- Pare and cut the cucumbers into small, square pieces.
- Add the lettuce, mint, parsley,onions, and young peas.
- Put all the herbs in a stewpan with the butter, salt, and cayenne pepper.
- Stew gently for an hour.
- Boil the old peas in a full quart of water.
- Run through a sieve, when quite soft, with a wooden spoon.
- Add the old peas and the water they were boiled in to the stewed herbs.
- Stew together for a full half hour.
- Serve immediately.
Source — Cooking in Old Creole Days
Published by Marlie Giardina
June 1, 2018
Soup Without Meat
Ingredients:
- Four or five cucumbers, according to size,
- Three cupfuls of lettuce cut in shreds,
- Two sprigs of mint,
- A little parsley,
- Two or three small onions (all shredded),
- One pint of young peas,
- A quarter pound of butter,
- Salt,
- Cayenne pepper
- One pint of old peas
Directions:
- Pare and cut the cucumbers into small, square pieces.
- Add the lettuce, mint, parsley,onions, and young peas.
- Put all the herbs in a stewpan with the butter, salt, and cayenne pepper.
- Stew gently for an hour.
- Boil the old peas in a full quart of water.
- Run through a sieve, when quite soft, with a wooden spoon.
- Add the old peas and the water they were boiled in to the stewed herbs.
- Stew together for a full half hour.
- Serve immediately.
Source — Cooking in Old Creole Days
Published by Marlie Giardina
June 1, 2018
Creme a La Celestine
Ingredients:
- Six eggs yolks,
- One egg white,
- One pound of Menier chocolate,
- Two cufuls of sugar,
- One quart of cream,
- One pint of milk,
- Vanilla
Directions:
- Beat the egg yolks, egg white, and sugar together until firm.
- Add the cream, stirring slowly until well mixed.
- Boil the milk.
- Add the chocolate to the boiling milk, and mix well.
- Add the chocolate and milk to the eggs, sugar, ect.
- Stir gently and strain.
- Allow to cool, and then freeze.
Source — Cooking in Old Creole Days
Sauce Bordelaise
Ingredients:
- One tablespoon of finely chopped shallots (small green onions),
- Two tablespoonfuls of bruised cloves,
- Two pieces of garlic,
- A little butter,
- Two glasses of claret wine,
- One pint of Spanish sauce,
- A pinch of red pepper,
- Lemon juice,
- Chopped parsley,
- Four ounces of beef marrow cut in rounds
Directions:
- Put the shallots, cloves, garlic, and a little butter into a pan and fry a little.
- Add the wine, Spanish sauce, and red pepper.
- Reduce to the consistency of a sauce.
- Finish off with lemon juice, parsley, and beef marrow, and hardly heat the mixture in salted boiling water.
- Use immediately.
— Delmonico
Source — Cooking in Old Creole Days
Published by Marlie Giardina
June 1, 2018
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