Sweet Pickle Peaches

Ingredients 

• 6 pounds of peaches
• 3 pounds of sugar
• 1 quart of vinegar
• Allspice
• Cloves
• Mace

Directions

1. Heat sugar and vinegar to form a syrup
2. Add allspice, cloves, and mace to taste
3. After syrup is formed, add fruit
4. Cook to desired texture, not as much as preserves  

Source - Creole Cookery Book

Prepared by Connor Bolleter

Louisiana Anthology

June 6, 2018

Sweet Pickle Peaches

Ingredients 

• 6 pounds of peaches
• 3 pounds of sugar
• 1 quart of vinegar
• Allspice
• Cloves
• Mace

Directions

1. Heat sugar and vinegar to form a syrup
2. Add allspice, cloves, and mace to taste
3. After syrup is formed, add fruit
4. Cook to desired texture, not as much as preserves  

Source - Creole Cookery Book

Prepared by Connor Bolleter

Louisiana Anthology

June 6, 2018

Sweet Peaches

Ingredients

• 12 to 14 pounds of peaches
• Salt
• 1 gallon of vinegar
• 4 pounds of brown sugar
• Allspice
• Cloves
• Nutmeg
• Mace

Directions

1. Cover peaches in salt and water, let sit overnight
2. Boil vinegar, sugar, and spices to taste
3. Pour hot mixture over peaches
4. Repeat pouring every day for four days

Source - Creole Cookery Book

Prepared by Connor Bolleter

Louisiana Anthology

June 6, 2018

Sweet Peaches

Ingredients

• 12 to 14 pounds of peaches
• Salt
• 1 gallon of vinegar
• 4 pounds of brown sugar
• Allspice
• Cloves
• Nutmeg
• Mace

Directions

1. Cover peaches in salt and water, let sit overnight
2. Boil vinegar, sugar, and spices to taste
3. Pour hot mixture over peaches
4. Repeat pouring every day for four days

Source - Creole Cookery Book

Prepared by Connor Bolleter

Louisiana Anthology

June 6, 2018

German Pickle

Ingredients

• Ripe cucumbers, enough for 3 quarts 
• 7 cups of vinegar
• 4 cups of water
• Sugar
• Cinnamon bark
• Pimento 

Directions

1. Peel cucumbers and remove seeds
2. Cut into inch wide strips
3. Soak the cucumbers overnight in 3 of the cups of vinegar, and 4 cups of water
4. Heat the other quart of vinegar over medium heat
5. Add 1 pint of sugar, a pinch of cinnamon bark, and 1 teaspoon of pimento
6. Let sit, stirring occasionally, then add cucumbers and boil till soft
7. Put in glass jars

Source - Creole Cookery Book

Prepared by Connor Bolleter

Louisiana Anthology

June 6, 2018

German Pickle

Ingredients

• Ripe cucumbers, enough for 3 quarts 
• 7 cups of vinegar
• 4 cups of water
• Sugar
• Cinnamon bark
• Pimento 

Directions

1. Peel cucumbers and remove seeds
2. Cut into inch wide strips
3. Soak the cucumbers overnight in 3 of the cups of vinegar, and 4 cups of water
4. Heat the other quart of vinegar over medium heat
5. Add 1 pint of sugar, a pinch of cinnamon bark, and 1 teaspoon of pimento
6. Let sit, stirring occasionally, then add cucumbers and boil till soft
7. Put in glass jars

Source - Creole Cookery Book

Prepared by Connor Bolleter

Louisiana Anthology

June 6, 2018

Corn Bread Rusk

Ingredients

• 6 cups of cornmeal
• 4 cups of wheat flour
• 2 cups of molasses 
• 2 teaspoons of baking soda 
• 1/8 teaspoon of salt 

Directions 

1. Mix all ingredients together 
2. Pour into a pan
3. Bake for 1 hour at 350 degrees 

Source —  Creole Cookery Book 

Prepared by Courteney Vicari 

Louisiana Anthology 

June 6, 2018