Almond Pudding

Ingredients

• 1/2 lb. of almonds
• Spoonful of rose water
• Spoonful of cream 
• 1/2 lb. of sugar
• 7 eggs
• 1 nutmeg

Directions

1. Blanch the almonds until smooth in a mortar.
2. In a separate bowl mix the rose water, cream, sugar, eggs, and nutmeg. 
3. Combine with the almonds
4. Bake it carefully at a moderate temperature.

Source — Creole Cookery Book
Prepared by Marshawn Gordon
Louisiana Anthology
July 22, 2019

Almond Pudding

Ingredients

• 1/2 lb. of almonds
• Spoonful of rose water
• Spoonful of cream 
• 1/2 lb. of sugar
• 7 eggs
• 1 nutmeg

Directions

1. Blanch the almonds until smooth in a mortar.
2. In a separate bowl mix the rose water, cream, sugar, eggs, and nutmeg. 
3. Combine with the almonds
4. Bake it carefully at a moderate temperature.

Source — Creole Cookery Book
Prepared by Marshawn Gordon
Louisiana Anthology
July 22, 2019

Fish Cake

Ingredients

• 1 whole fish (any)
• 1/3 loaf of bread
• 1 egg white
• Melted butter
• Parsley 
• Water
• Raspings (bread crumbs)
• Herbs (any)
• Salt (to taste)
• Pepper (to taste)

Directions

1. Fillet the fish.
2. Stew the bones and fins with water, herbs, salt, and pepper to create a gravy.
3. Finely mince the fillets.
4. Mix the mince with the bread, parsley, salt, and pepper.
5. Add in an egg white and a small amount of melted butter.
6. Form the mixture into the shape of a cake and coat in raspings of bread (bread crumbs).
7. Fry until the cake is pale brown.

Source — Creole Cookery Book
Prepared by Marissa Nguyen
Louisiana Anthology
July 22, 2019

Fish Cake

Ingredients

• 1 whole fish (any)
• 1/3 loaf of bread
• 1 egg white
• Melted butter
• Parsley 
• Water
• Raspings (bread crumbs)
• Herbs (any)
• Salt (to taste)
• Pepper (to taste)

Directions

1. Fillet the fish.
2. Stew the bones and fins with water, herbs, salt, and pepper to create a gravy.
3. Finely mince the fillets.
4. Mix the mince with the bread, parsley, salt, and pepper.
5. Add in an egg white and a small amount of melted butter.
6. Form the mixture into the shape of a cake and coat in raspings of bread (bread crumbs).
7. Fry until the cake is pale brown.

Source — Creole Cookery Book
Prepared by Marissa Nguyen
Louisiana Anthology
July 22, 2019

Battered Chicken

Ingredients

• 3 eggs
• 1 tablespoon of butter
• Sprinkle of wheat flour
• Salt (to taste)
• 2 whole chicken

Directions

1. Mix the eggs, butter, wheat flour, and salt to create the batter.
2. Joint the chicken.
3. Coat the chicken in the batter and fry in a greased frying pan.
4. Fry until brown.

Source — Creole Cookery Book
Prepared by Marissa Nguyen
Louisiana Anthology
July 22, 2019

Battered Chicken

Ingredients

• 3 eggs
• 1 tablespoon of butter
• Sprinkle of wheat flour
• Salt (to taste)
• 2 whole chicken

Directions

1. Mix the eggs, butter, wheat flour, and salt to create the batter.
2. Joint the chicken.
3. Coat the chicken in the batter and fry in a greased frying pan.
4. Fry until brown.

Source — Creole Cookery Book
Prepared by Marissa Nguyen
Louisiana Anthology
July 22, 2019

How to Wash Rice

Ingredients

• Rice (any)
• Water

Directions

1. Measure out the desired amount of rice and put into a pot.
2. Pour in enough water to cover the rice.
3. Stir the rice briskly for several seconds with your hand.
4. Drain the water.
5. Repeat the cleaning process (steps 2 through 4) until rice become white. The color of the rice depends greatly on how thorough the rice is washed.

Source — Creole Cookery Book
Prepared by Marissa Nguyen
Louisiana Anthology
July 22, 2019