Tomato Omelet

Ingredients

• 1 quart of fine, ripe tomatoes
• 2 cups water
• 2 yellow onions
• salt to taste
• cayenne pepper to taste
• 1 large spoonful of breadcrumbs
• 5 eggs
• 1 tbsp butter

Directions

1. Place quart of tomatoes into medium-size pot
2. Bring two cups of water to a boil with tomatoes to remove skin
3. After boiling, chop tomatoes finely
4. Place tomatoes in saucepan with two onions chopped extra fine; cover with lid
5. Let tomatoes and onions simmer slowly for one hour
6. Add salt and cayenne pepper to taste
7. Add in a large spoonful of bread crumbs then cover again
8. Beat 5 eggs to a stiff froth [mass of small bubbles]
9. Have a pan ready and hot; add butter to grease
10. Stir eggs into tomatoes then mix everything together
11. Pour mixture into pan and let it brown on one side
12. Fold over halfway through
13. Serve on a hot dish

Source — Creole Cookery Book.
Prepared by Morgan Winstead

Louisiana Anthology

June 10, 2018

Tomato Omelet

Ingredients

• 1 quart of fine, ripe tomatoes
• 2 cups water
• 2 yellow onions
• salt to taste
• cayenne pepper to taste
• 1 large spoonful of breadcrumbs
• 5 eggs
• 1 tbsp butter

Directions

1. Place quart of tomatoes into medium-size pot
2. Bring two cups of water to a boil with tomatoes to remove skin
3. After boiling, chop tomatoes finely
4. Place tomatoes in saucepan with two onions chopped extra fine; cover with lid
5. Let tomatoes and onions simmer slowly for one hour
6. Add salt and cayenne pepper to taste
7. Add in a large spoonful of bread crumbs then cover again
8. Beat 5 eggs to a stiff froth [mass of small bubbles]
9. Have a pan ready and hot; add butter to grease
10. Stir eggs into tomatoes then mix everything together
11. Pour mixture into pan and let it brown on one side
12. Fold over halfway through
13. Serve on a hot dish

Source — Creole Cookery Book.
Prepared by Morgan Winstead

Louisiana Anthology

June 10, 2018

New Orleans Gumbo

 Ingredients

• 1 turkey or fowl
• 1 lb fresh beef 
• 1/2 cup lard
• 1 yellow onion 
• 1 cup water
• 100 oysters with their liquor

Directions

1. Cut a turkey or fowl into smaller pieces with pulverized fresh beef
2. Put both meats into a pot with 1/2 cup lard
3. Chop onion and mix it in
4. Add enough water to cook the meat
5. After meat is soft, add in oysters with their liquor
6. Season to taste
7. Before taking soup up, warm until it becomes mucilaginous [thick]
8. Add in two spoonfuls of pulverized beef

Source — Creole Cookery Book.
Prepared by Morgan Winstead
Louisiana Anthology
June 10, 2018

New Orleans Gumbo

 Ingredients

• 1 turkey or fowl
• 1 lb fresh beef 
• 1/2 cup lard
• 1 yellow onion 
• 1 cup water
• 100 oysters with their liquor

Directions

1. Cut a turkey or fowl into smaller pieces with pulverized fresh beef
2. Put both meats into a pot with 1/2 cup lard
3. Chop onion and mix it in
4. Add enough water to cook the meat
5. After meat is soft, add in oysters with their liquor
6. Season to taste
7. Before taking soup up, warm until it becomes mucilaginous [thick]
8. Add in two spoonfuls of pulverized beef

Source — Creole Cookery Book.
Prepared by Morgan Winstead
Louisiana Anthology
June 10, 2018

Breeze 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

Breeze 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

Queen Mab's 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