Tomato Soup

Ingredients

• One ounce of ham
• Two ounces of butter
• One quart of broth
• One bay leaf
• Two tablespoons of flower
• Few peppercorns
• One oarrot
• One onion
• One quart of canned tomatoes
• Salt
• Pepper
• Two ounces of brown sugar

Directions

1. Cut one ounce of the ham.
2. Cut a small carrot and an onion in thin slices.
3. Add the carrot, onion, and ham in a stew-pan with the butter, bay leaf, and peppercorns.
4. Add the flour and stir together on the fire until it becomes a light brown color.
5. Moisten with good broth while stirring it on a slow fire.
6. Add the tomatoes and season with salt, pepper, and brown sugar.
7. Boil it for another hour.

Source — Cooking in Old Creole Days

Prepared by Alexis C. Sneed

Louisiana Anthology

June 6, 2019

Tomato Soup

Ingredients

• One ounce of ham
• Two ounces of butter
• One quart of broth
• One bay leaf
• Two tablespoons of flower
• Few peppercorns
• One oarrot
• One onion
• One quart of canned tomatoes
• Salt
• Pepper
• Two ounces of brown sugar

Directions

1. Cut one ounce of the ham.
2. Cut a small carrot and an onion in thin slices.
3. Add the carrot, onion, and ham in a stew-pan with the butter, bay leaf, and peppercorns.
4. Add the flour and stir together on the fire until it becomes a light brown color.
5. Moisten with good broth while stirring it on a slow fire.
6. Add the tomatoes and season with salt, pepper, and brown sugar.
7. Boil it for another hour.

Source — Cooking in Old Creole Days

Prepared by Alexis C. Sneed

Louisiana Anthology

June 6, 2019

Pancakes

Ingredients

• Three eggs
• Three dessertspoonfuls (2.5 fluid drams) of flour
• Three teacupfuls (4 fluid ounces) of milk
• Salt

Directions

1. Beat the eggs well in a basin.
2. Mix all the ingredients into a fine batter adding salt for taste.
3. Sit the batter in a cool place for four hours.
4. Heat up the frying pan making sure it's very hot.
5. Add a piece of butter (size of a walnut).
6. Pour half a teacupful (2 fluid ounces) of the batter into the pan and fry to a light, nice brown.
7. Roll and serve while how with sugar and lemon.

"Aunt Sue," S.C.

Source  — Cooking in Old Creole Days.
Prepared by Alexis C. Sneed
Louisiana Anthology
June 6, 2019

Pancakes

Ingredients

• Three eggs
• Three dessertspoonfuls (2.5 fluid drams) of flour
• Three teacupfuls (4 fluid ounces) of milk
• Salt

Directions

1. Beat the eggs well in a basin.
2. Mix all the ingredients into a fine batter adding salt for taste.
3. Sit the batter in a cool place for four hours.
4. Heat up the frying pan making sure it's very hot.
5. Add a piece of butter (size of a walnut).
6. Pour half a teacupful (2 fluid ounces) of the batter into the pan and fry to a light, nice brown.
7. Roll and serve while how with sugar and lemon.

"Aunt Sue," S.C.

Source  — Cooking in Old Creole Days.
Prepared by Alexis C. Sneed
Louisiana Anthology
June 6, 2019

Megan's Chicken and Dumplings

Ingredients

• Six boneless chicken breasts, skinless
• One onion, chopped
• Three large carrots, chopped
• Three celery stalks, chopped
• Eight cups chicken stock
• One bag of egg noodles
• Salt and pepper to taste 

Directions

1. Combine chicken, onion, carrots, and celery in a large pot. Season with salt and pepper.
2. Add chicken stock and bring to a boil. Reduce heat, then simmer covered until chicken is cooked.
3. Remove chicken and vegetables from stock. Dump noodles into the stock and cook on medium heat.
4. Shred chicken while noodles cook.
5. Stir chicken and vegetables back into stock and cook with the noodles until heated through.

Source — Megan Sutherland
Prepared by Megan Sutherland
Louisiana Anthology
June 6, 2019

Megan's Chicken and Dumplings

Ingredients

• Six boneless chicken breasts, skinless
• One onion, chopped
• Three large carrots, chopped
• Three celery stalks, chopped
• Eight cups chicken stock
• One bag of egg noodles
• Salt and pepper to taste 

Directions

1. Combine chicken, onion, carrots, and celery in a large pot. Season with salt and pepper.
2. Add chicken stock and bring to a boil. Reduce heat, then simmer covered until chicken is cooked.
3. Remove chicken and vegetables from stock. Dump noodles into the stock and cook on medium heat.
4. Shred chicken while noodles cook.
5. Stir chicken and vegetables back into stock and cook with the noodles until heated through.

Source — Megan Sutherland
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