Pea Soup 5

Ingredients

• 2 quarts of spilt peas
• 2 gallons of water 
• 1 handful of parsley
• A little cayenne pepper
• Salt to taste
• Celery seed to taste
• 1 stick of butter 

Directions

1. Soak the 2 quarts of peas in 2 gallons of water the night before serving. 
2. Add spices to taste. 
3. Bring the peas to a boil before serving.
4. After coming to a boil pass through a sieve. 
5. Add 1 stick of butter and serve.

Source - Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 5, 2019

Pea Soup 5

Ingredients

• 2 quarts of spilt peas
• 2 gallons of water 
• 1 handful of parsley
• A little cayenne pepper
• Salt to taste
• Celery seed to taste
• 1 stick of butter 

Directions

1. Soak the 2 quarts of peas in 2 gallons of water the night before serving. 
2. Add spices to taste. 
3. Bring the peas to a boil before serving.
4. After coming to a boil pass through a sieve. 
5. Add 1 stick of butter and serve.

Source - Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 5, 2019

Fried Chicken

Ingredients

• Chicken

• Pepper

• Salt

• Flour

• Oil

• 1/2 pint of cream

• Mace

Directions

1. Prepare chicken but cutting it up and draining the blood if necessary.
2. Wipe the chicken dry.
3. Season the chicken with salt and pepper.
4. Roll the chicken in flour. Make sure the chicken is covered in flour.
5. Fry the chicken in oil until the chicken is a rich brown.
6. Remove the gravy that has accumulated on the fried chicken.
7. Combine the gravy with the 1/2 pint of cream.
8. Season the gravy with a little mace, salt, pepper, and parsley.
9. Serve the chicken with the gravy if desired. 

Source - Creole Cookery Book

Prepared by Adam Lee Carlisle

Louisiana Anthology

June 5, 2019

Fried Chicken

Ingredients

• Chicken

• Pepper

• Salt

• Flour

• Oil

• 1/2 pint of cream

• Mace

Directions

1. Prepare chicken but cutting it up and draining the blood if necessary.
2. Wipe the chicken dry.
3. Season the chicken with salt and pepper.
4. Roll the chicken in flour. Make sure the chicken is covered in flour.
5. Fry the chicken in oil until the chicken is a rich brown.
6. Remove the gravy that has accumulated on the fried chicken.
7. Combine the gravy with the 1/2 pint of cream.
8. Season the gravy with a little mace, salt, pepper, and parsley.
9. Serve the chicken with the gravy if desired. 

Source - Creole Cookery Book

Prepared by Adam Lee Carlisle

Louisiana Anthology

June 5, 2019

Whips

Ingredients

• 1 pint cream
• 3 gills (1 1/2 cups) white wine
• 1 lemon
• 6-8 egg whites
• sugar

Directions

1. Juice and peel the lemon.
2. Whisk together cream, white wine, lemon juice, egg whites, and sugar to taste.
3. Place in on a sieve to drain.

Source —  font-family: "roboto" , "arial" , sans-serif; text-align: left;">—Creole Cookery Book

Prepared by Natalie D. Tripp

Louisiana Anthology

June 5, 2019

Whips

Ingredients

• 1 pint cream
• 3 gills (1 1/2 cups) white wine
• 1 lemon
• 6-8 egg whites
• sugar

Directions

1. Juice and peel the lemon.
2. Whisk together cream, white wine, lemon juice, egg whites, and sugar to taste.
3. Place in on a sieve to drain.

Source —  font-family: "roboto" , "arial" , sans-serif; text-align: left;">—Creole Cookery Book

Prepared by Natalie D. Tripp

Louisiana Anthology

June 5, 2019

Fried Potatoes

Ingredients

• Boiled potatoes
• Butter

Directions

1. Mash potatoes into flat cakes.
2. Fry them in butter.

Source — Cookery Book

Prepared by Natalie D. Tripp

Louisiana Anthology

June 5, 2019