Potato Salad

Ingredients 

• Irish potatoes 
• 3 egg yolks 
• Olive oil
• Vinegar 
• Pepper
• Salt
• Parsley 

Directions

Dressing 

1. Add 3 egg yolks into large mixing bowl
2. Add 1 tablespoon of olive oil 
3. Add 1 teaspoon of vinegar 
4. 1/8 of a teaspoon of salt and pepper
5. 1 tablespoon of parsley 

Potatoes 

1.  Boil potatoes until very dry
2. Let potatoes cool completely 
3. Slice potatoes into cubes 
4. Add dressing

Source — Creole Cookery Book  

Prepared by Courteney Vicari 

Louisiana Anthology 

June 6, 2018

Potato Salad

Ingredients 

• Irish potatoes 
• 3 egg yolks 
• Olive oil
• Vinegar 
• Pepper
• Salt
• Parsley 

Directions

Dressing 

1. Add 3 egg yolks into large mixing bowl
2. Add 1 tablespoon of olive oil 
3. Add 1 teaspoon of vinegar 
4. 1/8 of a teaspoon of salt and pepper
5. 1 tablespoon of parsley 

Potatoes 

1.  Boil potatoes until very dry
2. Let potatoes cool completely 
3. Slice potatoes into cubes 
4. Add dressing

Source — Creole Cookery Book  

Prepared by Courteney Vicari 

Louisiana Anthology 

June 6, 2018

Baked Irish Potatoes

Ingredients 

• 8 Irish potatoes 
• 2 tablespoons of butter
• 1 pint of milk 
• 1/8 teaspoon of salt 

Directions 

1. Boil 8 potatoes until soft
2. Mash potatoes in large mixing bowl
3. Add butter while hot 
4. Mix 1 pint of milk to potatoes and butter
5. Add 1/8 of teaspoon of salt
6. Place in a medium sized pan
7. Cook for 1 hour at 400 degrees
8. Let cool 
9. Enjoy 

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Source — Creole Cookery Book 

Prepared by Courteney Vicari 

 Louisiana Anthology

June 6, 2018

Baked Irish Potatoes

Ingredients 

• 8 Irish potatoes 
• 2 tablespoons of butter
• 1 pint of milk 
• 1/8 teaspoon of salt 

Directions 

1. Boil 8 potatoes until soft
2. Mash potatoes in large mixing bowl
3. Add butter while hot 
4. Mix 1 pint of milk to potatoes and butter
5. Add 1/8 of teaspoon of salt
6. Place in a medium sized pan
7. Cook for 1 hour at 400 degrees
8. Let cool 
9. Enjoy 

.

Source — Creole Cookery Book 

Prepared by Courteney Vicari 

 Louisiana Anthology

June 6, 2018

Lemon Jelly

Ingredients

• 3 oz of isinglass
• 1 pint of water
• 3 lbs of sugar
• juice from 12 larges oranges
• juice from 3 large lemons

Directions

1. Combine 3 lbs of sugar and 1 pint of water.
2. Boil until mixture is a syrup.
3. Strain the juice and isinglass into the syrup and stir.
4. Remove from heat and pour into moulds once chilled. 

Source — Cooking in Creole Days

Prepared by Chase Bertrand

Louisiana Anthology

June 6, 2018

Lemon Jelly

Ingredients

• 3 oz of isinglass
• 1 pint of water
• 3 lbs of sugar
• juice from 12 larges oranges
• juice from 3 large lemons

Directions

1. Combine 3 lbs of sugar and 1 pint of water.
2. Boil until mixture is a syrup.
3. Strain the juice and isinglass into the syrup and stir.
4. Remove from heat and pour into moulds once chilled. 

Source — Cooking in Creole Days

Prepared by Chase Bertrand

Louisiana Anthology

June 6, 2018

Bavarian Cream

Ingredients

• 1/2 pint of milk
• 1/2 pint of whipped cream
• 6 eggs
• 6 oz of sugar
• vanilla extract for flavor

Directions

1. Combine milk, eggs, sugar and vanilla extract, beating until light and fluffy.
2. Simmer on stove for 16 minutes.
3. Mix in 1/2 pint of whipped cream when mixture is slightly warm. 
4. Pour the mixture into a mould and surround it with ice.
5. Transfer to a dish after the form has turned out.

Source — Cooking in Creole Days

Prepared by Chase Bertrand

Louisiana Anthology

June 6, 2018