How To Make A Good Soup With What Remains From Breakfast

Ingredients 

• Beefsteak
• Cold water
• 2-3 tablespoons of tomatoes
• 1 potato
• 1 carrot
• 1/2 onion
• 1 cabbage leaf
• Parsley
• Salt to taste
• Pepper to taste

Directions

1. Cut away fat from beefsteak.
2. Cut beefsteak into small portions.
3. Put meat and water into saucepan with lid halfway on.
4. Let simmer for 30 minutes.
5. In meantime, cook potato and tomatoes.
6. Dice potato, tomatoes, and onion.
7. Cut carrot in half.
8. After simmering beefsteak for 30 minutes, combine all ingredients into saucepan. 
9. Cover and let simmer for 2 hours.
10. If needed, add more water. 

"Mon Repos"

Source – Cooking in Old Creole Days

Prepared by Madison Bruce

Louisiana Anthology

June 9th, 2018

How To Make A Good Soup With What Remains From Breakfast

Ingredients 

• Beefsteak
• Cold water
• 2-3 tablespoons of tomatoes
• 1 potato
• 1 carrot
• 1/2 onion
• 1 cabbage leaf
• Parsley
• Salt to taste
• Pepper to taste

Directions

1. Cut away fat from beefsteak.
2. Cut beefsteak into small portions.
3. Put meat and water into saucepan with lid halfway on.
4. Let simmer for 30 minutes.
5. In meantime, cook potato and tomatoes.
6. Dice potato, tomatoes, and onion.
7. Cut carrot in half.
8. After simmering beefsteak for 30 minutes, combine all ingredients into saucepan. 
9. Cover and let simmer for 2 hours.
10. If needed, add more water. 

"Mon Repos"

Source – Cooking in Old Creole Days

Prepared by Madison Bruce

Louisiana Anthology

June 9th, 2018

Sally Lunn, 69

Ingredients 

• One quart of flour
• One teaspoon of salt
• One tablespoon of sugar
• Three eggs
• One heaping tablespoon of lard
• One heaping tablespoon of butter
• 1/3 of a yeast cake
• Warm water if cooking in winter
• Cold water if cooking in summer

Directions

1. Beat eggs.
2. Combine lard, butter, and eggs.
3. Combine all ingredients, it should be consistency of light bread dough.
4. Let rise for 4-5 hours.
5. Grease your cake mold.
6. Lightly place dough into mold.
7. Bake 40 minutes.

-Lauderdale, Virginia

Source –Cooking in Old Creole Days

Prepared by Madison Bruce

Louisiana Anthology

June 9th, 2018

Sally Lunn, 70

Ingredients

• Five egg yolks
• 1 & 1/2 pints of flour
• One tablespoon of butter
• Two tablespoons of sugar
• Eight ounces of buttermilk
• One teaspoon of baking powder

Directions

1. Beat eggs.
2. Combine all ingredients, should be consistency of light bread dough.
3. Let rise for 4-5 hours.
4. Grease cake mold.
5. Lightly place dough into mold.
6. Bake 40 minutes.

Source – Cooking in Old Creole Days

Prepared by Madison Bruce

Louisiana Anthology

June 9th, 2018

Sally Lunn, 70

Ingredients

• Five egg yolks
• 1 & 1/2 pints of flour
• One tablespoon of butter
• Two tablespoons of sugar
• Eight ounces of buttermilk
• One teaspoon of baking powder

Directions

1. Beat eggs.
2. Combine all ingredients, should be consistency of light bread dough.
3. Let rise for 4-5 hours.
4. Grease cake mold.
5. Lightly place dough into mold.
6. Bake 40 minutes.

Source – Cooking in Old Creole Days

Prepared by Madison Bruce

Louisiana Anthology

June 9th, 2018

Sally Lunn, 69

Ingredients 

• One quart of flour
• One teaspoon of salt
• One tablespoon of sugar
• Three eggs
• One heaping tablespoon of lard
• One heaping tablespoon of butter
• 1/3 of a yeast cake
• Warm water if cooking in winter
• Cold water if cooking in summer

Directions

1. Beat eggs.
2. Combine lard, butter, and eggs.
3. Combine all ingredients, it should be consistency of light bread dough.
4. Let rise for 4-5 hours.
5. Grease your cake mold.
6. Lightly place dough into mold.
7. Bake 40 minutes.

-Lauderdale, Virginia

Source –Cooking in Old Creole Days

Prepared by Madison Bruce

Louisiana Anthology

June 9th, 2018

Stewed Tongue For Lunch

Ingredients

• One fresh cow tongue
• Water
• 1/2 a pint of port wine
• One small tumbler (jar) of currant jelly
• Pinch of mace
• Salt to taste

Directions

1. Boil tongue in water until tender.
2. Take 1 pint of water used to boil tongue, and combine it with remainder of ingredients.
3. Stew tongue in mixture for 1 hour.
4. Serve tongue in gravy. 

Source – Cooking in Old Creole Days

Prepared by Madison Bruce

Louisiana Anthology

June 9th, 2018