Roast Potatoes

Ingredients

• Potatoes (of the same size)

Directions

1. Wash and dry potatoes
2. Place them in the oven
3. Be sure not to burn the outside before they are warmed through
4. Roast large ones for about 2 hours (they will roast quicker if parboiled first)

Time To Eat!

Source – Creole Cookery Book

Prepared by Emily Peco

Louisiana Anthology

June 9, 2019

Roast Potatoes

Ingredients

• Potatoes (of the same size)

Directions

1. Wash and dry potatoes
2. Place them in the oven
3. Be sure not to burn the outside before they are warmed through
4. Roast large ones for about 2 hours (they will roast quicker if parboiled first)

Time To Eat!

Source – Creole Cookery Book

Prepared by Emily Peco

Louisiana Anthology

June 9, 2019

Almond Cakes

Ingredients

• 1 lb. butter 
• 1/2 lb. finely pounded white sugar 
• 1/2 lb. dried and sifted flour 
• 1/2 lb. blanched sweet almonds
• 1 egg
• Rose water (small amount)

Directions 

1. Beat butter to a cream 
2. Cut almonds into small thin pieces
3. Beat egg 
4. Mix together cream, sugar, flour, almonds, egg, and rose water 
5. Using a spoon, drop batter onto wafer paper or tins
6. Bake

Source — Creole Cookery Book.

Prepared by Courtney Baffuto

Louisiana Anthology

June 9, 2019 

Stuffed Egg Plants

Ingredients

• 1 egg plant
• 1 onion
• Parsley
• 1 egg
• Salt
• Butter
• Pepper
• Bread
• Bread crumbs
• Tomatoes (optional)

Directions

1. Cut Eggplant in half
2. Take out centre
3. Boil inside
4. When soft, chop finely 
5. Season with fried onions, parsley, egg, salt, butter, pepper, and bread
6. Stuff outsides of eggplant
7. Cover with bread crumbs
8. Add insides of fresh tomato (optional)

Source — Creole Cookery Book.

Prepared by Courtney Baffuto

Louisiana Anthology

June 9, 2019 

Stuffed Egg Plants

Ingredients

• 1 egg plant
• 1 onion
• Parsley
• 1 egg
• Salt
• Butter
• Pepper
• Bread
• Bread crumbs
• Tomatoes (optional)

Directions

1. Cut Eggplant in half
2. Take out centre
3. Boil inside
4. When soft, chop finely 
5. Season with fried onions, parsley, egg, salt, butter, pepper, and bread
6. Stuff outsides of eggplant
7. Cover with bread crumbs
8. Add insides of fresh tomato (optional)

Source — Creole Cookery Book.

Prepared by Courtney Baffuto

Louisiana Anthology

June 9, 2019 

Almond Cakes

Ingredients

• 1 lb. butter 
• 1/2 lb. finely pounded white sugar 
• 1/2 lb. dried and sifted flour 
• 1/2 lb. blanched sweet almonds
• 1 egg
• Rose water (small amount)

Directions 

1. Beat butter to a cream 
2. Cut almonds into small thin pieces
3. Beat egg 
4. Mix together cream, sugar, flour, almonds, egg, and rose water 
5. Using a spoon, drop batter onto wafer paper or tins
6. Bake

Source — Creole Cookery Book.

Prepared by Courtney Baffuto

Louisiana Anthology

June 9, 2019 

Crab Soup

Ingredients

• 18 young fat crabs (raw)
• 12 fine, ripe tomatoes 
• Boiling water
• 1 large onion 
• 1 clove garlic 
• 1 tbsp. butter
• 1 tbsp. lard 
• Grated bread or crackers 
• Salt
• Pepper (black or cayenne)
• Parsley 
• Sweet marjoram 
• Thyme 
• 1/2 tsp. lemon juice
• Peel of 1 lemon

Directions 

1. Open and cleanse young fat crabs
2. Cut crab into 4 parts 
3. Extract meat from crabs and fat from top of shells 
4. Scald and skin tomatoes
5. Squeeze pulp from seeds and juice of tomato
6. Chop tomatoes finely 
7. Pour boiling water over seeds and juice 
8. After straining, use remainder of tomato to make soup (add more water if needed)
9. Stew onion, garlic, butter and lard in soup pot 
10. Add in tomatoes
11. Stew a few minutes
12. Add meat from claws, crabs, and fat from top shells
13. Sift bread or crackers over soup
14. Season with salt, pepper, parsley, sweet marjoram, thyme, lemon juice, and lemon peel
15. Pour in water in which seeds were scalded
16. Boil moderately 1 hour 

Source — Creole Cookery Book.

Prepared by Courtney Baffuto

Louisiana Anthology

June 9, 2019