Coconut Cream

Ingredients

• Four egg whites
• Three pints of milk
• One grated coconut

Directions

1. Beat the egg whites to a stiff froth
2. Boil the milk down to a quart
3. Pour this on the eggs
4. Stir this very slowly
5. Sweeten the mixture to the taste
6. Let the mixture cool
7. Grate the coconut in the cooled mixture
8. Freeze the mixture.

Source — Cooking in Old Creole Days
Louisiana Anthology
Prepared by Laura McFatter
June 4, 2018

Coconut Cream

Ingredients

• Four egg whites
• Three pints of milk
• One grated coconut

Directions

1. Beat the egg whites to a stiff froth
2. Boil the milk down to a quart
3. Pour this on the eggs
4. Stir this very slowly
5. Sweeten the mixture to the taste
6. Let the mixture cool
7. Grate the coconut in the cooled mixture
8. Freeze the mixture.

Source — Cooking in Old Creole Days
Louisiana Anthology
Prepared by Laura McFatter
June 4, 2018

Snow Pudding

Ingredients 

• 1/2 box of gelatin
• 1 pint of water 
• 2 cups of sugar 
• 2 lemons 
• 6 eggs 
• Quart of milk 

 Directions

1. Dissolve 1/2 box of gelatin in a pint of boiling water 
2. Add 2 cups of sugar and juice from 2 lemons to gelatin mixture 
3. Let the mixture cool ( do not let it get cold)
4. Break into the mixture 3 egg whites (save yolk for later) and beat together until stiff 
5. Pour mixture into mould 
6.  In another bowl add 3 eggs to the remaining egg yolk and a quart of milk, mix together until custard consistency 
7. Take gelatin out of mould once ready 
8. Pour custard over the mould 

Source — Creole Cookery Book

Prepared by Danielle E. Vasquez

Louisiana Anthology

June 5, 2018

Snow Pudding

Ingredients 

• 1/2 box of gelatin
• 1 pint of water 
• 2 cups of sugar 
• 2 lemons 
• 6 eggs 
• Quart of milk 

 Directions

1. Dissolve 1/2 box of gelatin in a pint of boiling water 
2. Add 2 cups of sugar and juice from 2 lemons to gelatin mixture 
3. Let the mixture cool ( do not let it get cold)
4. Break into the mixture 3 egg whites (save yolk for later) and beat together until stiff 
5. Pour mixture into mould 
6.  In another bowl add 3 eggs to the remaining egg yolk and a quart of milk, mix together until custard consistency 
7. Take gelatin out of mould once ready 
8. Pour custard over the mould 

Source — Creole Cookery Book

Prepared by Danielle E. Vasquez

Louisiana Anthology

June 5, 2018

To Cook And Serve Tomatoes

Ingredients for Tomato Soups

• Meat stock (optional)
• Tomatoes (canned tomato may be substituted for the fresh fruit)
• Water
• Rich Milk (an added cupful of cream improves it)
• Flour
• Butter
• Cayenne (optional)
• Onion Juice (optional)
• Celery Salt (optional)
• Crackers or croutons

Directions for Tomato Soups

1. Stew a quart or more of sliced tomatoes until tender with a little water
2. Press through a sieve
3. Mix with a pint of rich milk
4. Thicken mix by adding two tablespoonfuls of flour with two of butter
5. Cook smoothly with the milk
6. Season to taste 
7. Serve very hot with crackers or croutons

Source — Cooking In Old Creole Days

Prepared by Betsy Flowers

Louisiana Anthology

June 4, 2018

To Cook And Serve Tomatoes

Ingredients for Tomato Soups

• Meat stock (optional)
• Tomatoes (canned tomato may be substituted for the fresh fruit)
• Water
• Rich Milk (an added cupful of cream improves it)
• Flour
• Butter
• Cayenne (optional)
• Onion Juice (optional)
• Celery Salt (optional)
• Crackers or croutons

Directions for Tomato Soups

1. Stew a quart or more of sliced tomatoes until tender with a little water
2. Press through a sieve
3. Mix with a pint of rich milk
4. Thicken mix by adding two tablespoonfuls of flour with two of butter
5. Cook smoothly with the milk
6. Season to taste 
7. Serve very hot with crackers or croutons

Source — Cooking In Old Creole Days

Prepared by Betsy Flowers

Louisiana Anthology

June 4, 2018

Fish Sauce

Ingredients

• 1 lb of best white sugar,
• 8 eggs, 
• 8 ounces of butter, 
• Soup plate of cornmeal mush,
• 2 lemons rind and juice

Directions

1. Mix all well together till very light
2. Bake in a moderate oven

 Source — Cooking in Old Creole Days.

Prepared by Gwendolyn Jonise

Louisiana Anthology

June 3, 2018