Almond Ice

Ingredients

• One Cup of Heavy Cream
• One quarter Cup of Orange Flower Water
• One Cup of Sweet Almonds
• One half Cup of Bitter Almonds
• Four Cups of Milk

Directions

Almond Ice

1. Put all almonds in food processor and turn on high.
2. Periodically stop processor and add enough water to moisten almonds.
3. When thoroughly processed add the Orange Flower Water and half of the milk.
4. Pour mixture through a strainer into a large bowl.
5. Bring rest of the milk and cream to a boil.
6. Stir continuously until it thickens. 
7. Add strained milk to mixture and bring back to a boil.
8. Take off fire as soon as it begins to boil and let cool.
9. Poor into mold and freeze.

— Caroline Walmsley.

Source — Creole Cookery Book

Prepared by Colby W.Bass

Louisiana Anthology

June 6,2019

Boiled Shrimp

Ingredients

• One Pound of Shrimp
• Eight Cups of filtered water
• One Tbsp garlic salt
• One half teaspoon ground black pepper

  Directions

   Shrimp

1. Combine all ingredients into large pot.
2. Bring to a boil.
3. Add shrimp and cook for 2-3 minutes.
4. Serve cold or hot.

Prepared by Colby W.Bass
Louisiana Anthology
June 9,2019

Boiled Shrimp

Ingredients

• One Pound of Shrimp
• Eight Cups of filtered water
• One Tbsp garlic salt
• One half teaspoon ground black pepper

  Directions

   Shrimp

1. Combine all ingredients into large pot.
2. Bring to a boil.
3. Add shrimp and cook for 2-3 minutes.
4. Serve cold or hot.

Prepared by Colby W.Bass
Louisiana Anthology
June 9,2019

Almond Ice

Ingredients

• One Cup of Heavy Cream
• One quarter Cup of Orange Flower Water
• One Cup of Sweet Almonds
• One half Cup of Bitter Almonds
• Four Cups of Milk

Directions

Almond Ice

1. Put all almonds in food processor and turn on high.
2. Periodically stop processor and add enough water to moisten almonds.
3. When thoroughly processed add the Orange Flower Water and half of the milk.
4. Pour mixture through a strainer into a large bowl.
5. Bring rest of the milk and cream to a boil.
6. Stir continuously until it thickens. 
7. Add strained milk to mixture and bring back to a boil.
8. Take off fire as soon as it begins to boil and let cool.
9. Poor into mold and freeze.

— Caroline Walmsley.

Source — Creole Cookery Book

Prepared by Colby W.Bass

Louisiana Anthology

June 6,2019

Soda Bread

Ingredients:

•  Tartaric Acid
•  Buttermilk
•  Flour
•  Baking Soda

Directions:

1.  Measure out one pound of dry flour, slowly in order to avoid making a mess, into a large bowl.
2.  Then, measure one teaspoon of tartaric acid.  
3.  After pouring the tartaric acid onto the flour, you will then gently mix them.
4.  Four cups of buttermilk will then gradually be added.  Take breaks between each cup to gently mix.
5.  Lastly, add one of a teaspoon of baking soda.
6.  Heat up your over to about 325 degrees Fahrenheit.
7.  Grease a pan - preferable a pan specifically for bread, if not make sure it has sides.  You can use butter or any spray you may own. 
8.  Pour mix into pan.
9.  Once oven has heated up, place pan into oven and set your timer for 60 minutes.
10.  After the 60 minutes are up, check the bread by pricking it with a toothpick or fork.  If either comes back clean your bread if done and if not set the timer for longer depending on how firm the bread is at that point.
11.  When the bread is done cooking, turn off your oven and take it out to cool.
12.  Enjoy!

Source-Creole Cookery Book

Prepared by Kaitlyn Coughlin

Louisiana Anthology

6/10/2019

Soda Bread

Ingredients:

•  Tartaric Acid
•  Buttermilk
•  Flour
•  Baking Soda

Directions:

1.  Measure out one pound of dry flour, slowly in order to avoid making a mess, into a large bowl.
2.  Then, measure one teaspoon of tartaric acid.  
3.  After pouring the tartaric acid onto the flour, you will then gently mix them.
4.  Four cups of buttermilk will then gradually be added.  Take breaks between each cup to gently mix.
5.  Lastly, add one of a teaspoon of baking soda.
6.  Heat up your over to about 325 degrees Fahrenheit.
7.  Grease a pan - preferable a pan specifically for bread, if not make sure it has sides.  You can use butter or any spray you may own. 
8.  Pour mix into pan.
9.  Once oven has heated up, place pan into oven and set your timer for 60 minutes.
10.  After the 60 minutes are up, check the bread by pricking it with a toothpick or fork.  If either comes back clean your bread if done and if not set the timer for longer depending on how firm the bread is at that point.
11.  When the bread is done cooking, turn off your oven and take it out to cool.
12.  Enjoy!

Source-Creole Cookery Book

Prepared by Kaitlyn Coughlin

Louisiana Anthology

6/10/2019

Curing Ham

Ingredients: 

• 18lbs of green ham
• 1 dessert tablespoon of nitrate
• 1lbs of brown sugar
• Salt
• Black pepper

Directions:

1. On each 18lbs of green hams, add 1 dessert tablespoon of nitrate
2. Add 1 lbs of brown sugar
3. Make sure to cover fleshly side of the ham and the hock
4. Cover the fleshly side with 1/2 inches thick of salt
5. Pack it in a containers/tubs for 3-6 weeks
6. Before smoking the ham, rub off all the salt
7. Season well with black pepper particularly around the bone and hock
8. Hang up and drain for 2 weeks
9. Smoke with green wood 8 weeks, until the rind is brown

Source — Creole Cookery Book

Prepared by Sharon Shih

Louisiana Anthology

6/10/2019