Corn Pudding

Ingredients

• 12 ears of corn
• 4 eggs
• 4 spoonfuls of butter
• Salt
• Pepper
• Milk

Directions

1. Cut corn kernels away from each cob.
2. Mix in eggs and butter with corn kernels.
3. Add salt and pepper to taste.
4. Transfer corn mixture into dish and add enough milk to cover.
5. Bake in oven for 1 hour.

Source — Creole Cookery Book
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Corn Pudding

Ingredients

• 12 ears of corn
• 4 eggs
• 4 spoonfuls of butter
• Salt
• Pepper
• Milk

Directions

1. Cut corn kernels away from each cob.
2. Mix in eggs and butter with corn kernels.
3. Add salt and pepper to taste.
4. Transfer corn mixture into dish and add enough milk to cover.
5. Bake in oven for 1 hour.

Source — Creole Cookery Book
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Orange Cake

Ingredients

• 4 ripe oranges
• 1 lb sugar
• 1 lb butter
• 14 oz flour
• 10 eggs

Directions

1. Roll oranges on counter top until quite soft.
2. Cut off yellow rind of oranges.
3. Cut oranges in half and juice oranges through strainer.
4. Mix sugar and orange juice together.
5. Add sugar and orange mixture into a pan along with the butter cut into pieces.
6. Stir mixture until perfectly light.
7. Sift flour into a separate pan.
8. Beat the eggs until very light and thick.
9. Add eggs and flour, alternating, into the butter and sugar mixture until all is added.
10. Beat the whole mixture vigorously.
11. Pour mixture into a large, shallow, square pan that has been well-buttered.
12. Transfer pan to brisk oven to properly bake.

Source — Creole Cookery Book
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Orange Cake

Ingredients

• 4 ripe oranges
• 1 lb sugar
• 1 lb butter
• 14 oz flour
• 10 eggs

Directions

1. Roll oranges on counter top until quite soft.
2. Cut off yellow rind of oranges.
3. Cut oranges in half and juice oranges through strainer.
4. Mix sugar and orange juice together.
5. Add sugar and orange mixture into a pan along with the butter cut into pieces.
6. Stir mixture until perfectly light.
7. Sift flour into a separate pan.
8. Beat the eggs until very light and thick.
9. Add eggs and flour, alternating, into the butter and sugar mixture until all is added.
10. Beat the whole mixture vigorously.
11. Pour mixture into a large, shallow, square pan that has been well-buttered.
12. Transfer pan to brisk oven to properly bake.

Source — Creole Cookery Book
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Peaches, Fried

Ingredients

• Desired amount of peaches (not fully ripe)
• Pork fat

Directions

1. Wash and wipe off peaches.
2. Cut peaches into quarter inch slices.
3. Fry in pork fat in pan.
4. Serve with meat.

Source — Cooking in Old Creole Days
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Peaches, Fried

Ingredients

• Desired amount of peaches (not fully ripe)
• Pork fat

Directions

1. Wash and wipe off peaches.
2. Cut peaches into quarter inch slices.
3. Fry in pork fat in pan.
4. Serve with meat.

Source — Cooking in Old Creole Days
Prepared by Hannah Taylor
Louisiana Anthology
December 8, 2019

Crawfish Corn Chowder

Ingredients

• 1 1/2 sticks of butter
• 1 pint half and half
• 1 lb. peeled crawfish tails
• 1 bunch green onions
• 8 oz. cream cheese
• 2 cans cream of mushroom soup
• 1 can cream of potato soup
• 1 can whole kernel corn
• Red pepper

Directions

1. Cook crawfish tails in 1/2 stick of butter and drain. Set aside.
2. Melt stick of butter.
3. Cook green onions until they begin to dissolve.
4. Add cream cheese, soups, and corn.
5. Blend well over medium heat.
6. Add crawfish tails and half-and-half.
7. Add red pepper to taste.

Source — Stoney Point Cookbook
Prepared by Riley Robertson
Louisiana Anthology
December 8, 2019