Chocolate Ice

Ingredients

• 6 egg yolks
• 3/4 lbs of sugar
• 1/4 lbs of chocolate
• Teacup of boiling water
• 1 quart of cream and milk

Directions

1. Strain the sugar well.
2. Roll out the chocolate.
3. Pour a teacup of boiling water on the chocolate until it is well mixed.
4. Boil 1 quart of cream and milk together.
5. Mix it with the chocolate and put it on the stove when it boils.
6. Pour it on the eggs and mix when it boils.
7. Put it on the stove again and stir until it becomes thick.
8. Freeze it after it turns cold.

Source — Creole Cookery Book

Prepared by Kaleb Girod

Louisiana Anthology

July 17, 2019

Chocolate Ice

Ingredients

• 6 egg yolks
• 3/4 lbs of sugar
• 1/4 lbs of chocolate
• Teacup of boiling water
• 1 quart of cream and milk

Directions

1. Strain the sugar well.
2. Roll out the chocolate.
3. Pour a teacup of boiling water on the chocolate until it is well mixed.
4. Boil 1 quart of cream and milk together.
5. Mix it with the chocolate and put it on the stove when it boils.
6. Pour it on the eggs and mix when it boils.
7. Put it on the stove again and stir until it becomes thick.
8. Freeze it after it turns cold.

Source — Creole Cookery Book

Prepared by Kaleb Girod

Louisiana Anthology

July 17, 2019

Clam Chowder

Ingredients

• 50 to 100 small clams
• Salt Pork
• Half a pint of liquid or gravy
• 1 Can of Biscuits
• Pepper (to taste)
• Mace (to taste)
• 3 or more Onions
• 1 Bag of Potatoes
• Milk

Directions

1. Put 50 to 100 small clams into boiling water.
2. Remove the hard parts of the shell after they have opened.
3. Slice the salt pork thin enough to produce half a pint of gravy or liquid.
4. Leaving the liquid in the pot, take out the pork and add a layer of clams to it.
5. Place a layer of biscuits soaked in milk or warm water.
6. Add another layer of clams and another layer of soaked biscuits.
7. Season the clams with pepper and mace, then add more of them.
8. Add three or more sliced and boiled onions and peeled and sliced potatoes.
9. Cover it with a nice paste and bake it in the oven.

Source — Creole Cookery Book

Prepared by Kaleb Girod

Louisiana Anthology

July 17, 2019

Clam Chowder

Ingredients

• 50 to 100 small clams
• Salt Pork
• Half a pint of liquid or gravy
• 1 Can of Biscuits
• Pepper (to taste)
• Mace (to taste)
• 3 or more Onions
• 1 Bag of Potatoes
• Milk

Directions

1. Put 50 to 100 small clams into boiling water.
2. Remove the hard parts of the shell after they have opened.
3. Slice the salt pork thin enough to produce half a pint of gravy or liquid.
4. Leaving the liquid in the pot, take out the pork and add a layer of clams to it.
5. Place a layer of biscuits soaked in milk or warm water.
6. Add another layer of clams and another layer of soaked biscuits.
7. Season the clams with pepper and mace, then add more of them.
8. Add three or more sliced and boiled onions and peeled and sliced potatoes.
9. Cover it with a nice paste and bake it in the oven.

Source — Creole Cookery Book

Prepared by Kaleb Girod

Louisiana Anthology

July 17, 2019

Potatoes in Cream

Ingredients

• 3 tablespoons of unsalted butter
• 2 teaspoons of all purpose flower
• 1/2 pint of cream
• Salt
• Pepper
• Parsley (minced or finely chopped)

Directions for potatoes

1. Fill a pot with water and bring to boil.
2. Add potatoes (with skin) to boiling water.
3. Boil the potatoes until cooked.
4. Cut the boiled potatoes into slices and place in the cream.
5. Serve the dish.

Directions for cream

1. Melt 3 tablespoons of butter in a sauce pan.
2. Add 2 teaspoons of flower, 1/2 pint of cream, salt, pepper, and parsley to the melted butter.
3. Stir the mixture over medium heat until it begins to boil.
4. Remove the saucepan from the heat.

Source — Creole Cookery Book

Prepared by Michael Bearden

Louisiana Anthology

July 17, 2019

Potatoes in Cream

Ingredients

• 3 tablespoons of unsalted butter
• 2 teaspoons of all purpose flower
• 1/2 pint of cream
• Salt
• Pepper
• Parsley (minced or finely chopped)

Directions for potatoes

1. Fill a pot with water and bring to boil.
2. Add potatoes (with skin) to boiling water.
3. Boil the potatoes until cooked.
4. Cut the boiled potatoes into slices and place in the cream.
5. Serve the dish.

Directions for cream

1. Melt 3 tablespoons of butter in a sauce pan.
2. Add 2 teaspoons of flower, 1/2 pint of cream, salt, pepper, and parsley to the melted butter.
3. Stir the mixture over medium heat until it begins to boil.
4. Remove the saucepan from the heat.

Source — Creole Cookery Book

Prepared by Michael Bearden

Louisiana Anthology

July 17, 2019

Spiced Peaches

 Ingredients

• Nine pounds of nice peaches
• Four pounds of sugar
• One pint of good vinegar
• Whole allspice

Directions

1. Pare, stone [take the pit out], and halve the peaches.
2. Boil the peaches in water until tender.
3. Pour in vinegar and sugar with a little whole allspice till done.
4. For immediate use, and a very good embellishment for cold meats.  Apples are very nice done the same way.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019