Cocoanut Drops

Ingredients

• Twelve egg whites
• Five cocoanuts
• Two and a half cups of sugar

Directions

1. Grate cocoanuts finely and dry in oven at 350 degrees.
2. Beat egg whites.
3. Add sugar to egg whites and beat to a paste.
4. Stir in dried cocoanuts.
5. Drop mixture in pan and bake for ten minutes at 350 degrees.

Source — Creole Cookery Book
Prepared by Dylan Clark
Louisiana Anthology
December 12, 2019

Cocoanut Drops

Ingredients

• Twelve egg whites
• Five cocoanuts
• Two and a half cups of sugar

Directions

1. Grate cocoanuts finely and dry in oven at 350 degrees.
2. Beat egg whites.
3. Add sugar to egg whites and beat to a paste.
4. Stir in dried cocoanuts.
5. Drop mixture in pan and bake for ten minutes at 350 degrees.

Source — Creole Cookery Book
Prepared by Dylan Clark
Louisiana Anthology
December 12, 2019

Terrapin or Gopher Soup

Ingredients

• One fresh water terrapin
• Two quarts of water
• One slice of bacon
• Two Dozen Cloves
• Three Dozen Allspice
• Salt
• Black and Red Pepper
• Half a Nutmeg
• One glass of wine

Directions

1. Clean terrapin.
2. Place terrapin, bacon, cloves, allspice, salt, black pepper, and red pepper in digester with water.
3. Boil mixture for three-four hours.
4. Thicken and brown.
5. Grate half a nutmeg and add to one glass of wine.
6. Before serving, add glass of wine to terrapin mixture.

Source — Creole Cookery Book
Prepared by Dylan Clark
Louisiana Anthology
December 12, 2019

Terrapin or Gopher Soup

Ingredients

• One fresh water terrapin
• Two quarts of water
• One slice of bacon
• Two Dozen Cloves
• Three Dozen Allspice
• Salt
• Black and Red Pepper
• Half a Nutmeg
• One glass of wine

Directions

1. Clean terrapin.
2. Place terrapin, bacon, cloves, allspice, salt, black pepper, and red pepper in digester with water.
3. Boil mixture for three-four hours.
4. Thicken and brown.
5. Grate half a nutmeg and add to one glass of wine.
6. Before serving, add glass of wine to terrapin mixture.

Source — Creole Cookery Book
Prepared by Dylan Clark
Louisiana Anthology
December 12, 2019

Nona's Potato Salad

Ingredients

• Seven to eight russet potatoes
• One tablespoon kosher salt
• Two tablespoons olive oil
• Two tablespoons red wine vinegar
• One-half cup of onion
• One cup of celery hearts
• Three to four cloves garlic
• One-half cup of parsley
• One cup mayonnaise
• Salt
• Pepper

Directions

1. Wash and peel the potatoes, then dice into one-inch cubes. 
2. Put the diced potatoes into a large pot with one tablespoon of kosher salt and just enough water to cover the potatoes. 
3. Bring the potatoes to a boil over high heat, and cook them for about ten minutes or until you can pierce the potatoes with a fork. 
4. Drain the potatoes and rinse with cold water.
5. Add the potatoes to a large mixing bowl. 
6. Dice the onion. 
7. Dice the celery hearts. 
8. Crush the garlic cloves. 
9. Chop the parsley. 
10. Add the vinegar and olive oil to the mixing bowl with the potatoes and toss them. 
11. Add the remaining ingredients to the mixing bowl and toss until completely blended. 
12. Chill for a couple hours before serving. 
13. Salt and pepper can be added for taste. 

Source — Webicurean
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Nona's Potato Salad

Ingredients

• Seven to eight russet potatoes
• One tablespoon kosher salt
• Two tablespoons olive oil
• Two tablespoons red wine vinegar
• One-half cup of onion
• One cup of celery hearts
• Three to four cloves garlic
• One-half cup of parsley
• One cup mayonnaise
• Salt
• Pepper

Directions

1. Wash and peel the potatoes, then dice into one-inch cubes. 
2. Put the diced potatoes into a large pot with one tablespoon of kosher salt and just enough water to cover the potatoes. 
3. Bring the potatoes to a boil over high heat, and cook them for about ten minutes or until you can pierce the potatoes with a fork. 
4. Drain the potatoes and rinse with cold water.
5. Add the potatoes to a large mixing bowl. 
6. Dice the onion. 
7. Dice the celery hearts. 
8. Crush the garlic cloves. 
9. Chop the parsley. 
10. Add the vinegar and olive oil to the mixing bowl with the potatoes and toss them. 
11. Add the remaining ingredients to the mixing bowl and toss until completely blended. 
12. Chill for a couple hours before serving. 
13. Salt and pepper can be added for taste. 

Source — Webicurean
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019

Broiled Venison

Ingredients

• Venison
• Butter
• Black pepper
• Salt

Directions

1. Cut the venison into medium size slices. 
2. Cover them in a thick coat of butter. 
3. Sprinkle them with black pepper and a little salt. 
4. Place the slices on a gridiron [grill].
5. Broil the slices quickly, broiling quickly will preserve the flavor and keep the venison from drying out. 
6. Serve hot with melted butter.

Source — Creole Cookery Book
Prepared by Breanna Bennett
Louisiana Anthology
December 9, 2019