Gumbo D’Herbes Green Gumbo

Ingredients

• Young cabbage leaves, beet Leaves, turnip Leaves,
• Mustard leaves, spinach, cresses,
• Green Onions,
• Brown gravy,
• Beef and ham,

Directions

1. Boil equal portions of vegetables
2. Once boiled, chop fine
3. Lightly fry beef and ham in a brown gravy,
4. Add vegetables and cook for 1 hour
5. Add hot water if necessary 
6. Cook on low for 2 hours
7. Add hot pepper.

Source — Creole Cookery Book. 

Prepared by Mallory M. deMarigny

Louisiana Anthology

June 17, 2019

Gumbo D’Herbes Green Gumbo

Ingredients

• Young cabbage leaves, beet Leaves, turnip Leaves,
• Mustard leaves, spinach, cresses,
• Green Onions,
• Brown gravy,
• Beef and ham,

Directions

1. Boil equal portions of vegetables
2. Once boiled, chop fine
3. Lightly fry beef and ham in a brown gravy,
4. Add vegetables and cook for 1 hour
5. Add hot water if necessary 
6. Cook on low for 2 hours
7. Add hot pepper.

Source — Creole Cookery Book. 

Prepared by Mallory M. deMarigny

Louisiana Anthology

June 17, 2019

To Dress Shrimps in Tomato Catsup 14

Ingredients:

• 1/2 Pint of shrimps
• 1 tablespoon of butter
• Salt
• Black pepper
• Red pepper
• 2 tablespoon of catsup

Directions:

1. Boil the 1/2 pint shrimp. 
2. Put into a la braise dish after boiling.
3. Add 2 tablespoons of catsup.
4. Add 1 tablespoon of butter.
5. Add salt, red, and black pepper to taste. 

Source - Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 17, 2019

To Dress Shrimps in Tomato Catsup 14

Ingredients:

• 1/2 Pint of shrimps
• 1 tablespoon of butter
• Salt
• Black pepper
• Red pepper
• 2 tablespoon of catsup

Directions:

1. Boil the 1/2 pint shrimp. 
2. Put into a la braise dish after boiling.
3. Add 2 tablespoons of catsup.
4. Add 1 tablespoon of butter.
5. Add salt, red, and black pepper to taste. 

Source - Creole Cookery Book.

Prepared by Ryder Laroux

Louisiana Anthology

June 17, 2019

Preserved Figs

Ingredients

• White figs
• White sugar

Directions

1. Ensure the white figs are nearly ripe.
2. Score them across, as deep as the outside skin.
3. Make a syrup using white sugar, equal weight with the figs.
4. Boil the figs gently until they look clear.
5. Take the figs off of the fire.
6. Boil the syrup until thick and rich.
7. Pour the hot syrup over the figs.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 14, 2019

Preserved Figs

Ingredients

• White figs
• White sugar

Directions

1. Ensure the white figs are nearly ripe.
2. Score them across, as deep as the outside skin.
3. Make a syrup using white sugar, equal weight with the figs.
4. Boil the figs gently until they look clear.
5. Take the figs off of the fire.
6. Boil the syrup until thick and rich.
7. Pour the hot syrup over the figs.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 14, 2019

Banana Nut Bread

Ingredients

• 1/2 cup of Coconut Flour
• 1 1/2 tsp. of Baking Soda
• 1/4 tsp. of Salt
• 2 tsp. of Cinnamon
• 1 tsp. of Vanilla
• 1 1/2 cups of Mashed Ripe Banana
• 1 cup of Sugar
• 1/2 cup of Coconut Oil
• 1 cup of Coconut Milk
• 3 Eggs
• 1/2 cup of Chopped Walnuts
• 1/2 cup of Chopped Pecans

Directions

1. Preheat oven to 325°
2. Grease loaf pan and dust with flour
3. Whisk flour, baking soda, cinnamon, and salt in a bowl
4. Mix egg, sugar, and vegetable oil in another bowl
5. Combine ingredients from the bowls and stir until blended
6. Add milk, vanilla, and mashed bananas to bowl and mix
7. Fold in chopped walnuts into batter
8. Pour batter into loaf pan and top with chopped pecans
9. Bake for 60 - 80 minutes; check with toothpick until comes out clean

Source — Hanna Blanchard

Prepared by Hanna Blanchard
Louisiana Anthology
June 14, 2019