Green Corn Soup, Very Delicate

Ingredients

• One pint of cut corn
• One quart of sweet milk
• Teaspoon of salt
• 3 tablespoons of butter

Directions

1. Put pint of cut corn in pot add milk and boil for half an hour.
2. Next, add a teaspoon of salt and skim it carefully, add the butter and season to taste.
3. Pour in vinegar and sugar with a little whole allspice till done.

Source — La Cuisine Creole
Prepared by Robert Blewer
Louisiana Anthology
January 5, 2020

Green Corn Soup, Very Delicate

Ingredients

• One pint of cut corn
• One quart of sweet milk
• Teaspoon of salt
• 3 tablespoons of butter

Directions

1. Put pint of cut corn in pot add milk and boil for half an hour.
2. Next, add a teaspoon of salt and skim it carefully, add the butter and season to taste.
3. Pour in vinegar and sugar with a little whole allspice till done.

Source — La Cuisine Creole
Prepared by Robert Blewer
Louisiana Anthology
January 5, 2020

Plum Pudding

Ingredients

•  1 lb. flour
•  1 lb. beef suet 
•  1 lb. raisins
•  1 lb. currants 
•  4 eggs
•  1 pint milk
•  Spicing for taste (preferred ground cinnamon or nutmeg)

Materials Needed

•  Bag (cooking cloth)

Directions

1.  Add 1 lb. of flour, 1 lb. beef suet, 1 lb. raisins, and 1lb. of currants into 1 pint of milk.
2.  Add 4 eggs into the mix.
3.  Add spicing as needed (preferred spices: cinnamon or nutmeg).
4.  Mix all ingredients well.
5.  Pour the mixed ingredients into a cloth bag.
6.  Gather up edges of cloth, enclosing mixture, and twist firmly to allow no room for swelling.
7.  Boil for 4 hours.

Source — Creole Cookery Book
Prepared by Aban Telfah
Louisiana Anthology
January 4, 2019

Plum Pudding

Ingredients

•  1 lb. flour
•  1 lb. beef suet 
•  1 lb. raisins
•  1 lb. currants 
•  4 eggs
•  1 pint milk
•  Spicing for taste (preferred ground cinnamon or nutmeg)

Materials Needed

•  Bag (cooking cloth)

Directions

1.  Add 1 lb. of flour, 1 lb. beef suet, 1 lb. raisins, and 1lb. of currants into 1 pint of milk.
2.  Add 4 eggs into the mix.
3.  Add spicing as needed (preferred spices: cinnamon or nutmeg).
4.  Mix all ingredients well.
5.  Pour the mixed ingredients into a cloth bag.
6.  Gather up edges of cloth, enclosing mixture, and twist firmly to allow no room for swelling.
7.  Boil for 4 hours.

Source — Creole Cookery Book
Prepared by Aban Telfah
Louisiana Anthology
January 4, 2019

Lemon Pudding

Ingredients

• Three Lemons
•  Three cups of sugar
•  Seven soda crackers
•  Three cups of cold water

Directions

1.  Grate three full lemons fully.
2.  Juice one of the lemons fully.
3.  Add three cups of sugar to the grated lemons and the lemon juice.
4.  Add seven soda crackers to the sugar, grated lemons, and lemon juice.
5.  Mix all ingredients together.
6.  Soak for one hour in three cups of cold water.
7.  Bake in a nice paste.

Source — Creole Cookery Book
Prepared by Aban Telfah
Louisiana Anthology
January 4, 2020

Lemon Pudding

Ingredients

• Three Lemons
•  Three cups of sugar
•  Seven soda crackers
•  Three cups of cold water

Directions

1.  Grate three full lemons fully.
2.  Juice one of the lemons fully.
3.  Add three cups of sugar to the grated lemons and the lemon juice.
4.  Add seven soda crackers to the sugar, grated lemons, and lemon juice.
5.  Mix all ingredients together.
6.  Soak for one hour in three cups of cold water.
7.  Bake in a nice paste.

Source — Creole Cookery Book
Prepared by Aban Telfah
Louisiana Anthology
January 4, 2020

Stewed Irish Potatoes

Ingredients

• Six potatoes
• 1/2 cup of sweet milk
• Salt
• Pepper
• Chopped parsley
• A tablespoon of butter
• A teaspoon of flour

Directions

1. Wash, peel and slice the potatoes then put them in cold water for five minutes.
2. Place the potatoes in a stew pot over a fire covered in cold water and cook until tender.
3. Drain the water and top the potatoes with 1/2 of sweet milk.
4. Season with a little salt, pepper, and parsley.
5. Thicken potatoes with butter and a teaspoon of flour, beating them carefully to prevent lumps.
6. Continue to stew for a few moments and them serve in a covered dish.

Source — La Cuisine Creole
Prepared by Markalien Bevans
Louisiana Anthology
January 1, 2020