Potato Balls

 Ingredients

• Four Egg Yolks 
• Two Whole Eggs
• Two Cups of Bread Crumbs
• Three Cups of Canola Oil
• Four Russet Potatoes 

Directions

Potato Balls

1. Boil and mash potatoes until smooth.
2. Mix potatoes with egg yolks.
3. Mix Whole Eggs and Bread Crumbs together.
4. Form two inch balls with the potatoes and roll them through bread crumbs. 
5. Heat Canola Oil on medium heat in skillet.
6. Fry potato balls until golden brown.

— Caroline Walmsley.

Source —  Creole Cookery Book.

                                                       Prepared by Colby W.Bass

                                                       Louisiana Anthology

                                                       June 6, 2019

Potato Balls

 Ingredients

• Four Egg Yolks 
• Two Whole Eggs
• Two Cups of Bread Crumbs
• Three Cups of Canola Oil
• Four Russet Potatoes 

Directions

Potato Balls

1. Boil and mash potatoes until smooth.
2. Mix potatoes with egg yolks.
3. Mix Whole Eggs and Bread Crumbs together.
4. Form two inch balls with the potatoes and roll them through bread crumbs. 
5. Heat Canola Oil on medium heat in skillet.
6. Fry potato balls until golden brown.

— Caroline Walmsley.

Source —  Creole Cookery Book.

                                                       Prepared by Colby W.Bass

                                                       Louisiana Anthology

                                                       June 6, 2019

Cocoanut Soup

Ingredients

• 8 Scalded and scraped calves feet
• 6 or 7 Blades of mace
• 1 Grated lemon rind
• 1 Gallon of water
• 1/2 Pound of very fine grated cocoanut 
• 1 Pint of heavy whipping cream
• 6 Tablespoons of butter 
• Arrow root or rice flour
• Grated nutmeg

1. Directions

Stock

1. Put calves feet in a soup kettle.
2. Add blades of mace.
3. Add grated lemon rind.
4. Add gallon of water.
5. Cover the pot and slowly let come to a boil.
6. Strain stock through a strainer into a separate pan.
7. Cool stock to a lukewarm temperature.
8. Let congeal, and scrape off fat from the top layer.
9. Cut the stock into squares and place in a clean pan.

Soup

1. Mix cocoanut and milk together.
2. Coat each ounce of butter in rice flour.
3. Add coated butter to cocoanut and milk mixture.
4. Add this mixture to stock in the clean pan.
5. Add a dash of nutmeg.
6. Set mixture over burner and boil slowly for 15 minutes.
7. Stir the mixture well.
8. Serve with hot rolls or biscuits.
— Caroline G. Walmsley
Source — Creole Cookery Book.
Prepared by Madeline Rabalais
Louisiana Anthology
June 9, 2019 

Cocoanut Soup

Ingredients

• 8 Scalded and scraped calves feet
• 6 or 7 Blades of mace
• 1 Grated lemon rind
• 1 Gallon of water
• 1/2 Pound of very fine grated cocoanut 
• 1 Pint of heavy whipping cream
• 6 Tablespoons of butter 
• Arrow root or rice flour
• Grated nutmeg

1. Directions

Stock

1. Put calves feet in a soup kettle.
2. Add blades of mace.
3. Add grated lemon rind.
4. Add gallon of water.
5. Cover the pot and slowly let come to a boil.
6. Strain stock through a strainer into a separate pan.
7. Cool stock to a lukewarm temperature.
8. Let congeal, and scrape off fat from the top layer.
9. Cut the stock into squares and place in a clean pan.

Soup

1. Mix cocoanut and milk together.
2. Coat each ounce of butter in rice flour.
3. Add coated butter to cocoanut and milk mixture.
4. Add this mixture to stock in the clean pan.
5. Add a dash of nutmeg.
6. Set mixture over burner and boil slowly for 15 minutes.
7. Stir the mixture well.
8. Serve with hot rolls or biscuits.
— Caroline G. Walmsley
Source — Creole Cookery Book.
Prepared by Madeline Rabalais
Louisiana Anthology
June 9, 2019 

Sour Stew

 Ingredients

Four Lemons

One teaspoon of flour

One tablespoon of butter

One sliced onion

One fish of any sorts cut to 1 inch thick

Six eggs

Directions

Sauce

1. Mix eggs, lemon, and flour together.
2. Place to the side until later.

Stew

1. Put butter and sliced onion in sauce pan
2. Let pan come to a simmer
3. Put in fish 
4. Add more boiling water until fish is covered
5. Cook until fish is done
6. Let stew cool and then add sauce

— Caroline Walmsley.

Source —  Creole Cookery Book.

                                                                       Prepared by Colby W. Bass

                                                                       Louisiana Anthology

                                                                       June 9, 2019

Sour Stew

 Ingredients

Four Lemons

One teaspoon of flour

One tablespoon of butter

One sliced onion

One fish of any sorts cut to 1 inch thick

Six eggs

Directions

Sauce

1. Mix eggs, lemon, and flour together.
2. Place to the side until later.

Stew

1. Put butter and sliced onion in sauce pan
2. Let pan come to a simmer
3. Put in fish 
4. Add more boiling water until fish is covered
5. Cook until fish is done
6. Let stew cool and then add sauce

— Caroline Walmsley.

Source —  Creole Cookery Book.

                                                                       Prepared by Colby W. Bass

                                                                       Louisiana Anthology

                                                                       June 9, 2019

Key Lime Pie

Ingredients

• Four eggs
• One 14 oz. can of sweetened condensed milk
• 3 oz.  of Key Lime juice
• Graham cracker pie crust

Directions

1. Separate four eggs.
2. Combine the egg yolks and one 14 oz. can of sweetened condensed milk.
3. Mix well.
4. Slowly add 3 oz. of Key Lime juice.
5. Stir until filling is smooth and creamy.
6. Pour this into a graham cracker pie crust.
7. Place in oven at 350 degrees for 10 minutes.
8. Serve chilled and topped with whipped cream.

Source — Hannah Blake

Prepared by Hannah Blake

Louisiana Anthology

June 7, 2019