Indian Pound Cake

Ingredients

• 8 Eggs
• 1 pint of powered sugar
• 1 pint of Sifted Indian (corn) meal
• 1/2 pint of wheat flour
• 1/2 lb of butter
• 1 nutmeg grated
• 1 tsp. of cinnamon
• 1/2 glass of wine and brandy mixed
• Tin pan

Directions

1. Melt the butter and stir in with sugar to a cream.
2. Beat the eggs very lightly.
3. Stir the meal and eggs alternately into the butter and sugar.
4. Add nutmeg, and the wine and brandy mixture.
5. Stir all together well.
6. Butter the tin pan.
7. Pour mixture in pan.
8. Bake in moderate oven.

Source — Cooking in Old Creole Days.
Prepared by Shaye Stewart
Louisiana Anthology
June 6, 2018

Indian Pound Cake

Ingredients

• 8 Eggs
• 1 pint of powered sugar
• 1 pint of Sifted Indian (corn) meal
• 1/2 pint of wheat flour
• 1/2 lb of butter
• 1 nutmeg grated
• 1 tsp. of cinnamon
• 1/2 glass of wine and brandy mixed
• Tin pan

Directions

1. Melt the butter and stir in with sugar to a cream.
2. Beat the eggs very lightly.
3. Stir the meal and eggs alternately into the butter and sugar.
4. Add nutmeg, and the wine and brandy mixture.
5. Stir all together well.
6. Butter the tin pan.
7. Pour mixture in pan.
8. Bake in moderate oven.

Source — Cooking in Old Creole Days.
Prepared by Shaye Stewart
Louisiana Anthology
June 6, 2018

Sweet Potato Waffles

Ingredients

• Two tablespoons of mashed sweet potato
• 1 of butter
• 1 of sugar
• 1 pint of milk
• 4 tablespoons of wheat flower
• waffle iron

Directions

1. Melt the butter and mix in with the sweet potato and sugar.
2. Add in wheat flower and milk.
3. Mix together well.
4. Pour batter into waffle iron and bake.

Source — Cooking in Old Creole Days.
Prepared by Shaye Stewart
Louisiana Anthology
June 6, 2018

Sweet Potato Waffles

Ingredients

• Two tablespoons of mashed sweet potato
• 1 of butter
• 1 of sugar
• 1 pint of milk
• 4 tablespoons of wheat flower
• waffle iron

Directions

1. Melt the butter and mix in with the sweet potato and sugar.
2. Add in wheat flower and milk.
3. Mix together well.
4. Pour batter into waffle iron and bake.

Source — Cooking in Old Creole Days.
Prepared by Shaye Stewart
Louisiana Anthology
June 6, 2018

Stewed Tongue for Lunch

Ingredients

• Tongue
• Water (boiled)
• A half a pint of port wine
• A small tumbler of currant jelly
• A small pinch of mace 
• Salt

Directions

Tongue

1. Boil a fresh tongue until it is tender and dress ready for the table

Gravy

1. Take a little more than a pint of the boiled water, add to half a pint of port wine
2. Add a small tumbler of currant jelly, a small pinch of mace
3. Salt to taste
4. Stew the tongue in gravy for an hour
5. Serve in the gravy

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

Stewed Tongue for Lunch

Ingredients

• Tongue
• Water (boiled)
• A half a pint of port wine
• A small tumbler of currant jelly
• A small pinch of mace 
• Salt

Directions

Tongue

1. Boil a fresh tongue until it is tender and dress ready for the table

Gravy

1. Take a little more than a pint of the boiled water, add to half a pint of port wine
2. Add a small tumbler of currant jelly, a small pinch of mace
3. Salt to taste
4. Stew the tongue in gravy for an hour
5. Serve in the gravy

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

Fig Pickles

Ingredients

• Figs on stems, swollen not yet ripe
• Salt water
• 1 gallon of vinegar
• 1 gallon of light brown sugar
• Cinnamon
• Cloves
• Horseradish

Directions

1. Soak figs in moderately strong salt water for 10-12 hours.
2. Rinse figs and place in glass or stone jars.
3. Add 1 gallon of vinegar and 1 gallon of light brown sugar to a kettle.
4. Add cinnamon, cloves and your preferred spices. 
5. Heat the kettle, stir and dissolve the light brown sugar.
6. Bring to a simmer then remove from heat. 
7. Pour the mixture over the figs, covering them about 1 inch.
8. Repeat steps 3-7 three times. 
9. Add a small piece of horseradish to the jars. 

Source — Cooking in Creole Days

Prepared by Chase Bertrand

Louisiana Anthology

June 6, 2018