Mayonnaise

Mayonnaise

Ingredients

-1 egg, yolk

-1 tsp mustard

-1/2 tsp salt

-1 tbsp vinegar

Directions

1. In a small bowl, mix the mustard and salt together. Slowly add in the egg and stir vigorously until perfectly smooth.
2. If it curdles, add a little bit of mustard or vinegar.
3. If you are using it on shrimp or oysters, add a little bit of red pepper.

Source- Creole Cookery Book

Prepared By Monica Stults

Louisiana Anthology

June 10, 2019

Mayonnaise

Mayonnaise

Ingredients

-1 egg, yolk

-1 tsp mustard

-1/2 tsp salt

-1 tbsp vinegar

Directions

1. In a small bowl, mix the mustard and salt together. Slowly add in the egg and stir vigorously until perfectly smooth.
2. If it curdles, add a little bit of mustard or vinegar.
3. If you are using it on shrimp or oysters, add a little bit of red pepper.

Source- Creole Cookery Book

Prepared By Monica Stults

Louisiana Anthology

June 10, 2019

Savory Biscuits

Savory Biscuits

Ingredients

- 12 eggs

-The weight of 12 eggs of sugar (about 2 1/4 cup)

-The weight of 7 eggs of flour (about 1 cup and 4 tbsp)

-2 lemons or 4 spoonful's of rose water (4 tbsp)

Directions

1. Separate each egg and beat yolks and white separately. In a large bowl, add egg whites and yolks, sugar, and flour. Stir together, lightly, with the juice of two lemons and the grind of one lemon OR 4 spoonful's of rose water.

2. Once it is stirred together well, bake in a moderately hot oven (about 375) until golden brown.

Source- Creole Cookery Book

Prepared by Monica Stults

Louisiana Anthology

June 10, 2019

Savory Biscuits

Savory Biscuits

Ingredients

- 12 eggs

-The weight of 12 eggs of sugar (about 2 1/4 cup)

-The weight of 7 eggs of flour (about 1 cup and 4 tbsp)

-2 lemons or 4 spoonful's of rose water (4 tbsp)

Directions

1. Separate each egg and beat yolks and white separately. In a large bowl, add egg whites and yolks, sugar, and flour. Stir together, lightly, with the juice of two lemons and the grind of one lemon OR 4 spoonful's of rose water.

2. Once it is stirred together well, bake in a moderately hot oven (about 375) until golden brown.

Source- Creole Cookery Book

Prepared by Monica Stults

Louisiana Anthology

June 10, 2019

Pound Cake

 Ingredients

• 16 egg whites
• 1 lb of white sugar
• 3/4 lb of butter
• 1 lb of flour

 Directions

1. Cream butter.
2. Mix sugar.
3. Add in flour and eggs alternately.
4. Bake for 2 hours.

Source — Creole Cookery Book.
Prepared by Kacie Stringer
Louisiana Anthology
June 9, 2019

Pound Cake

 Ingredients

• 16 egg whites
• 1 lb of white sugar
• 3/4 lb of butter
• 1 lb of flour

 Directions

1. Cream butter.
2. Mix sugar.
3. Add in flour and eggs alternately.
4. Bake for 2 hours.

Source — Creole Cookery Book.
Prepared by Kacie Stringer
Louisiana Anthology
June 9, 2019

Buttermilk Rolls

 Ingredients 

• 1 tsp. cream of tartar
• 1 qt. flour
• 1 qt. buttermilk
• 1 Tbsp. soda
• salt

Directions 

1. Mix flour, buttermilk, and soda together. Make sure that the soda is dissolved.
2. Add and mix cream of tartar into dough. Stir well and quickly.
3. Add a pinch of salt.
4. Pour into tins or make into rolls.
5. Bake quickly.

Source — Creole Cookery Book.
Prepared by Kacie Stringer
Louisiana Anthology
June 5, 2019