Roasted Salmon

Ingredients

• Fresh Salmon,
• Flour,
• Butter,

Directions

1. Scale and clean Salmon
2. Cut in slices, starting from the middle
3. Wipe dry with a course cloth
4. Dredge in flour
5. Roast over fire
6. Baste with butter 
7. Cook thoroughly.

Source — Creole Cookery Book.

Prepared by Mallory M. deMarigny

Louisiana Anthology

June 7, 2019

Roasted Salmon

Ingredients

• Fresh Salmon,
• Flour,
• Butter,

Directions

1. Scale and clean Salmon
2. Cut in slices, starting from the middle
3. Wipe dry with a course cloth
4. Dredge in flour
5. Roast over fire
6. Baste with butter 
7. Cook thoroughly.

Source — Creole Cookery Book.

Prepared by Mallory M. deMarigny

Louisiana Anthology

June 7, 2019

Chocolate Caromels

Ingredients:

• 2 cups molasses
• 1 cup grated chocolate
• 1 cup milk
• 2 teaspoonfuls vanilla
• 1 tablespoon butter

Directions:

1. Mix 2 cups molasses, 1 cup grated chocolate, 1 cup milk, 2 teaspoonfuls vanilla and 1 tablespoon butter
2. Butter pan 
3. Boil for 25 minutes
4. Set to cool and mark in squares to enjoy

Source — Creole Cookery Book

Prepared by Vivian Cotton

Louisiana Anthology

June 6, 2019

Chocolate Caromels

Ingredients:

• 2 cups molasses
• 1 cup grated chocolate
• 1 cup milk
• 2 teaspoonfuls vanilla
• 1 tablespoon butter

Directions:

1. Mix 2 cups molasses, 1 cup grated chocolate, 1 cup milk, 2 teaspoonfuls vanilla and 1 tablespoon butter
2. Butter pan 
3. Boil for 25 minutes
4. Set to cool and mark in squares to enjoy

Source — Creole Cookery Book

Prepared by Vivian Cotton

Louisiana Anthology

June 6, 2019

Molasses Toast

Ingredients:

• Bread
• West India Molasses
• Tablespoonful ground ginger
• 1/2 pint water

Directions:

1. Slice a thick piece of toast, browned evenly on both sides
2. Lay toast in a pint bowl
3. Stir in a tablespoonful ground ginger with a small 1/2 pint of the best West India molasses in a 1/2 pint hot water
4. Pour mixture over toast, cover with a plate for a few minutes for marination
5. Eat it while warm before bed

Source — Creole Cookery Book

Prepared by Vivian Cotton

Louisiana Anthology

June 6, 2019 

Molasses Toast

Ingredients:

• Bread
• West India Molasses
• Tablespoonful ground ginger
• 1/2 pint water

Directions:

1. Slice a thick piece of toast, browned evenly on both sides
2. Lay toast in a pint bowl
3. Stir in a tablespoonful ground ginger with a small 1/2 pint of the best West India molasses in a 1/2 pint hot water
4. Pour mixture over toast, cover with a plate for a few minutes for marination
5. Eat it while warm before bed

Source — Creole Cookery Book

Prepared by Vivian Cotton

Louisiana Anthology

June 6, 2019 

Fried Cucumbers

Ingredients

• 8 medium sized cucumbers
• Flour
• Lard
• 4 tablespoons water
• 2 tablespoon wine
• 2 tablespoons walnut catsup or 1 cup tomato sauce, 1/2 cup sugar, and 2 tablespoons vinegar
• Pinch salt & pepper
• Sliced onion (optional)
• Butter
• Teaspoonful mustard

Directions

1. Slice 8 medium sized cucumbers
2. Flour cucumbers slightly and fry to light brown in lard or vegetable oil
3. Pour off the lard and add the sliced cucumbers
4. Add the 4 tablespoons hot water, 2 tablespoons wine, 2 tablespoons walnut catsup, salt and pepper (optional: sliced onion) into a lump of butter dipped in flour
5. Stew the mixture for about 15 minutes and a teaspoonful of mustard for taste

Source — Creole Cookery Book

Prepared by Vivian Cotton

Louisiana Anthology

June 6, 2019