Hot Water Corn Bread

Ingredients

• 3 cups white corn meal
• 2 tsp salt
• 2 Tbsp vegetable oil
• 4 cups boiling water
• additional oil for frying

Directions

1. Combine the corn meal, salt, and vegetable oil.
2. Heat water to a rolling boil.
3. Stir boiling water and dry mixture together slowly.  Use enough water to where the mixture sticks without being very stiff.
4. Form the corn bread patties with a cold water nearby to help handle the hot mixtures.
5. Fry the patties until golden to golden brown.

Prepared by Pearson Harbour

Louisiana Anthology

June 10, 2019

Hot Water Corn Bread

Ingredients

• 3 cups white corn meal
• 2 tsp salt
• 2 Tbsp vegetable oil
• 4 cups boiling water
• additional oil for frying

Directions

1. Combine the corn meal, salt, and vegetable oil.
2. Heat water to a rolling boil.
3. Stir boiling water and dry mixture together slowly.  Use enough water to where the mixture sticks without being very stiff.
4. Form the corn bread patties with a cold water nearby to help handle the hot mixtures.
5. Fry the patties until golden to golden brown.

Prepared by Pearson Harbour

Louisiana Anthology

June 10, 2019

Baked Shrimps 14

Ingredients

• 1 stick of butter
• Pounded biscuits
• 1 lb of Shrimp
• Tomatoes
• Salt
• Pepper

Directions

• Use 1/2 a stick of melted butter to cover a deep pan
• Add a thick layer of pounded biscuits to pan
• Boil shrimp until done
• Place a few boil shrimp onto of pounded biscuit layer 
• Stew the tomatoes
• Mix in butter, salt, and pepper to taste 
• Add some of the stewed tomatoes to the pan
• Continue this layering until out of shrimp
• Make sure the last layer is pounded biscuits 
• Place pan into oven and bake until crispy brown 

Source — Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 10, 2019

Baked Shrimps 14

Ingredients

• 1 stick of butter
• Pounded biscuits
• 1 lb of Shrimp
• Tomatoes
• Salt
• Pepper

Directions

• Use 1/2 a stick of melted butter to cover a deep pan
• Add a thick layer of pounded biscuits to pan
• Boil shrimp until done
• Place a few boil shrimp onto of pounded biscuit layer 
• Stew the tomatoes
• Mix in butter, salt, and pepper to taste 
• Add some of the stewed tomatoes to the pan
• Continue this layering until out of shrimp
• Make sure the last layer is pounded biscuits 
• Place pan into oven and bake until crispy brown 

Source — Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 10, 2019

Corn Fritters

Ingredients

• 2 uncooked ears of corn
• 1 cup flour
• 1 egg
• 1/2 - 2 cups milk (enough for sufficient batter consistency)
• 1 1/2 tsp salt
• 1 1/2 tsp pepper
• Vegetable oil for frying

Directions

1.  Grate corn ears.
2. Mix flour and grated corn along with salt and pepper.
3. Beat egg in the mixture.
4. Add milk to reach a soft but not runny consistency.
5. Form into thin cakes.
6. Fry in vegetable oil until over high heat until golden brown.

Source  — Creole Cookery Book

Prepared by Pearson Harbour

Louisiana Anthology

June 10, 2019

Corn Fritters

Ingredients

• 2 uncooked ears of corn
• 1 cup flour
• 1 egg
• 1/2 - 2 cups milk (enough for sufficient batter consistency)
• 1 1/2 tsp salt
• 1 1/2 tsp pepper
• Vegetable oil for frying

Directions

1.  Grate corn ears.
2. Mix flour and grated corn along with salt and pepper.
3. Beat egg in the mixture.
4. Add milk to reach a soft but not runny consistency.
5. Form into thin cakes.
6. Fry in vegetable oil until over high heat until golden brown.

Source  — Creole Cookery Book

Prepared by Pearson Harbour

Louisiana Anthology

June 10, 2019

Roast Ducks

Ingredients

• 2 whole ducks
• 4 slices of white bread
• 2 tbsp salt
• 2 tbsp pepper
• 1/2 cup butter
• 1 onion

Directions

1. Pluck both ducks clean of feathers.
2. Clean out insides of both ducks with warm water.
3. Stuff each with 2 slices of bread, 1 tbsp salt, 1 tbsp pepper, 1/4 cup butter, and 1/2 of the onion.
4. Roast over hot fire while not getting the duck too close to flame.
5. Baste frequently with more butter.
6. Roast for approximately one hour. 

Source     Creole Cookery Book

Prepared by Pearson Harbour

Louisiana Anthology

June 10, 2019