Pea Soup

Ingredients

• 2 quarts of split peas
• 2 gallons of water
• 1 handful of parsley
• A little cayenne pepper
• A little salt
• A little celery seed spice
• 1 large lump of butter

Directions

1. The night before you plan on serving the soup, prepare the peas.
2. In a large container, submerge the two quarts of peas with two gallons of water.
3. Add in spices, enough to suit taste.
4. Set peas aside to soak overnight.
5. Before serving, bring the mixture to a boil.
6. After boiling, run the mixture through a sieve to drain the peas.
7. After draining, add a large lump of butter - to taste. 

Source — Creole Cookery Book.

Prepared by Morgan Winstead

Louisiana Anthology

June 10, 2018

Pea Soup

Ingredients

• 2 quarts of split peas
• 2 gallons of water
• 1 handful of parsley
• A little cayenne pepper
• A little salt
• A little celery seed spice
• 1 large lump of butter

Directions

1. The night before you plan on serving the soup, prepare the peas.
2. In a large container, submerge the two quarts of peas with two gallons of water.
3. Add in spices, enough to suit taste.
4. Set peas aside to soak overnight.
5. Before serving, bring the mixture to a boil.
6. After boiling, run the mixture through a sieve to drain the peas.
7. After draining, add a large lump of butter - to taste. 

Source — Creole Cookery Book.

Prepared by Morgan Winstead

Louisiana Anthology

June 10, 2018

Berryman Pudding

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

Mayonnaise

Ingredients

• 1 yolk of a raw egg,
• 1 teaspoon of made mustard, 
• 1/2 teaspoon of salt, 
• Teaspoon of vinegar,
• Sweet oil,
• Shrimps oysters,
• Red pepper

Directions

1. Rub the mustard and salt together.
2. Add the egg.
3. Pour on very slowly the sweet oil, rubbing hard all the time, till as much is made as wanted.
4. When these ingredients are mixed, they should look perfectly smooth; if it curdles, add a little more mustard or a little vinegar.
5. With shrimps or oysters, a little red pepper rubbed in is an improvement.

 Source — Cooking in Old Creole Days.

Prepared by Gwendolyn Jonise

Louisiana Anthology

June 3, 2018

Mayonnaise

Ingredients

• 1 yolk of a raw egg,
• 1 teaspoon of made mustard, 
• 1/2 teaspoon of salt, 
• Teaspoon of vinegar,
• Sweet oil,
• Shrimps oysters,
• Red pepper

Directions

1. Rub the mustard and salt together.
2. Add the egg.
3. Pour on very slowly the sweet oil, rubbing hard all the time, till as much is made as wanted.
4. When these ingredients are mixed, they should look perfectly smooth; if it curdles, add a little more mustard or a little vinegar.
5. With shrimps or oysters, a little red pepper rubbed in is an improvement.

 Source — Cooking in Old Creole Days.

Prepared by Gwendolyn Jonise

Louisiana Anthology

June 3, 2018

Berryman Pudding

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

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