Love Knots

Ingredients

• 3 eggs
• 5 tablespoons of white sugar
• 1/2 teaspoon of soda dissolved in 2 teaspoonfuls of cold water
• 1 tablespoon of butter
• flour (no specific amount, just enough to roll)
• pure white lard
• frying pan

Directions

1. Mix all ingredients except lard and roll into sheet.
2. Cut the sheet into individual slips.
3. Tie each individual slip into love knots, or pretzel shapes.
4. Heat pure white lard in frying pan.
5. Fry each love knot.

Source — Creole Cookery Book
Prepared by Amber Lafay Sellers
Louisiana Anthology
January 5, 2020

Love Knots

Ingredients

• 3 eggs
• 5 tablespoons of white sugar
• 1/2 teaspoon of soda dissolved in 2 teaspoonfuls of cold water
• 1 tablespoon of butter
• flour (no specific amount, just enough to roll)
• pure white lard
• frying pan

Directions

1. Mix all ingredients except lard and roll into sheet.
2. Cut the sheet into individual slips.
3. Tie each individual slip into love knots, or pretzel shapes.
4. Heat pure white lard in frying pan.
5. Fry each love knot.

Source — Creole Cookery Book
Prepared by Amber Lafay Sellers
Louisiana Anthology
January 5, 2020

Cocoanut Cake

Ingredients

• 10 egg whites
• 2 cocoanuts
• 1 lb. white sugar
• 1/2 lb. sifted flour
• rose water flavoring
• mixing bowl
• baking pan

Directions

1. Whip 10 egg whites in mixing bowl.
2. Grate 2 cocoanuts and add to bowl.
3. Add lb. of sugar, 1/2 lb. sifted flour and rose water flavoring to bowl. Stir well.
4. Pour into pan and bake 45 minutes.

Source — Creole Cookery Book
Prepared by Amber Lafay Sellers
Louisiana Anthology
January 5, 2020

Cocoanut Cake

Ingredients

• 10 egg whites
• 2 cocoanuts
• 1 lb. white sugar
• 1/2 lb. sifted flour
• rose water flavoring
• mixing bowl
• baking pan

Directions

1. Whip 10 egg whites in mixing bowl.
2. Grate 2 cocoanuts and add to bowl.
3. Add lb. of sugar, 1/2 lb. sifted flour and rose water flavoring to bowl. Stir well.
4. Pour into pan and bake 45 minutes.

Source — Creole Cookery Book
Prepared by Amber Lafay Sellers
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

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