Candy

Ingredients

• One gallon of molasses
• Five pounds of brown sugar
• A fourth of a pound of butter

Directions

1. Add molasses, brown sugar, and butter into a pot and boil until thick.
2. Pour into buttered dishes and pull until white.

Source — Creole Cookery Book

Prepared by Megan Sutherland

Louisiana Anthology

June 6, 2019

Candy

Ingredients

• One gallon of molasses
• Five pounds of brown sugar
• A fourth of a pound of butter

Directions

1. Add molasses, brown sugar, and butter into a pot and boil until thick.
2. Pour into buttered dishes and pull until white.

Source — Creole Cookery Book

Prepared by Megan Sutherland

Louisiana Anthology

June 6, 2019

Stuffed Crabs

Ingredients

• Two dozen crabs
• Two hard boiled egg yolks
• Thyme, parsley, onion, black pepper, and cayenne to taste
• 1/4 cup melted butter
• Tablespoon of bread crumbs

Directions

1. Boil crabs, then remove the meat.
2. Chop the egg yolks, thyme, parsley, and onion, then fry in butter, saving some of the butter to brush the tops of the crabs before baking.
3. Add black pepper and cayenne, then put mixture back in the crab shells.
4. Sprinkle bread crumbs on the mixture, then brush with butter.
5. Bake until brown.

Source — Creole Cookery Book

Prepared by Megan Sutherland

Louisiana Anthology
June 6, 2019

Stuffed Crabs

Ingredients

• Two dozen crabs
• Two hard boiled egg yolks
• Thyme, parsley, onion, black pepper, and cayenne to taste
• 1/4 cup melted butter
• Tablespoon of bread crumbs

Directions

1. Boil crabs, then remove the meat.
2. Chop the egg yolks, thyme, parsley, and onion, then fry in butter, saving some of the butter to brush the tops of the crabs before baking.
3. Add black pepper and cayenne, then put mixture back in the crab shells.
4. Sprinkle bread crumbs on the mixture, then brush with butter.
5. Bake until brown.

Source — Creole Cookery Book

Prepared by Megan Sutherland

Louisiana Anthology
June 6, 2019

Oyster Soup

Ingredients

• One hundred oysters
• Liquid drained off of oysters
• Two quarts of water
• Tablespoon of butter
• One pint of rich milk or cream
• Mace, nutmeg, pepper, and salt to taste
• Wheat flour (optional)

Directions

1. Strain oysters through a colander.
2. Bring strained liquid to a boil.
3. Add water, butter, milk, mace, nutmeg, pepper, and salt.
4. Toss in oysters just before serving.
5. Stir in wheat flour if the soup is thin.

Source — Creole Cookery Book

Prepared by Megan Sutherland
Louisiana Anthology

June 6, 2019

Oyster Soup

Ingredients

• One hundred oysters
• Liquid drained off of oysters
• Two quarts of water
• Tablespoon of butter
• One pint of rich milk or cream
• Mace, nutmeg, pepper, and salt to taste
• Wheat flour (optional)

Directions

1. Strain oysters through a colander.
2. Bring strained liquid to a boil.
3. Add water, butter, milk, mace, nutmeg, pepper, and salt.
4. Toss in oysters just before serving.
5. Stir in wheat flour if the soup is thin.

Source — Creole Cookery Book

Prepared by Megan Sutherland
Louisiana Anthology

June 6, 2019

Irish Stew

Ingredients

• Beef Roast
• Salt
• Pepper
• Potatoes

Directions

1. Cut fat off of the roast
2. Salt and pepper the roast
3. Place roast into stewpan and slightly cover with water
4. Stew until tender
5. Pare and quarter potatoes
6. Add the potatoes into the stew
7. Stew potatoes until tender