Nutmeg Pudding

Ingredients 

• 3/4 pounds of butter 
• 1 pound of sugar 
• 10 egg yolks 
• 5 egg whites 
• 2 nutmegs

Directions 

Mix all ingredients. 

Bake with or without paste.

Source — Creole Cookery Book
Prepared by Hannah Aycock
Louisiana Anthology
July 22, 2019

Nutmeg Pudding

Ingredients 

• 3/4 pounds of butter 
• 1 pound of sugar 
• 10 egg yolks 
• 5 egg whites 
• 2 nutmegs

Directions 

Mix all ingredients. 

Bake with or without paste.

Source — Creole Cookery Book
Prepared by Hannah Aycock
Louisiana Anthology
July 22, 2019

Almond Cheesecake

Ingredients

• Almonds
• Rose Water
• Sugar
• Cream
• 2 egg whites

Directions

1. Blanch and pound 4 ounces of almonds with a spoonful of rose water.
2. Add 4 ounces of sugar pounded.
3. Add a spoonful of cream.
4. Add whites of 2 eggs well beaten.
5. Mix all ingredients as quickly as possible.
6. Bake in a warm oven for 20 minutes.

Source — Creole Cookery Book
Prepared by Hannah Aycock
Louisiana Anthology
July 16, 2019

Almond Cheesecake

Ingredients

• Almonds
• Rose Water
• Sugar
• Cream
• 2 egg whites

Directions

1. Blanch and pound 4 ounces of almonds with a spoonful of rose water.
2. Add 4 ounces of sugar pounded.
3. Add a spoonful of cream.
4. Add whites of 2 eggs well beaten.
5. Mix all ingredients as quickly as possible.
6. Bake in a warm oven for 20 minutes.

Source — Creole Cookery Book
Prepared by Hannah Aycock
Louisiana Anthology
July 16, 2019

Bread and Butter Pudding

Ingredients 

• Bread 
• Butter 
• Citron 
• Raisins
• Sweetmeats
• Fruit
• 6 eggs
• 1 pint of milk
• Salt
• Nutmeg 
• Rose Water 

Directions 

Cut bread in thin slices.

Butter the slices and place a layer into a well buttered dish.

Strew citron and raisins, or sweetmeats over the layer of bread.

Lay another layer of sliced bread.

Add fruit on top of the second layer of bread.

Repeating steps two through five until dish is filled.

Beat 6 eggs with the 1 pint of milk, a little salt, nutmeg, and a spoonful of rose water.

Sweeten to the taste.

Pour over the bread.

Let it soak for one to two hours before baking.

Bake for thirty minutes. 

Source — Creole Cookery Book
Prepared by Hannah Aycock
Louisiana Anthology
July 22, 2019

Bread and Butter Pudding

Ingredients 

• Bread 
• Butter 
• Citron 
• Raisins
• Sweetmeats
• Fruit
• 6 eggs
• 1 pint of milk
• Salt
• Nutmeg 
• Rose Water 

Directions 

Cut bread in thin slices.

Butter the slices and place a layer into a well buttered dish.

Strew citron and raisins, or sweetmeats over the layer of bread.

Lay another layer of sliced bread.

Add fruit on top of the second layer of bread.

Repeating steps two through five until dish is filled.

Beat 6 eggs with the 1 pint of milk, a little salt, nutmeg, and a spoonful of rose water.

Sweeten to the taste.

Pour over the bread.

Let it soak for one to two hours before baking.

Bake for thirty minutes. 

Source — Creole Cookery Book
Prepared by Hannah Aycock
Louisiana Anthology
July 22, 2019

Rusk

Ingredients

• 2 Eggs
• 1 Cup White Sugar
• 1/2 Cup Butter
• 1 Tsp Salt
• 1 Pint Warm Milk
• 1/2 Yeast cake dissolved in 1/4 cup of water
• Flour

Directions

1. Add all ingredients together and beat hard
2. Add flour thoroughly until thick
3. Set in warm place (oven)
4. Cover close to rise
5. Knead well
6. Add flour to keep from sticking only
7. Roll out and cut like biscuit
8. When risen light, bake

Source — Creole Cookery Book
Prepared by Chanse Takacs
Louisiana Anthology
July 18, 2019