Pain Noir

Ingredients

• 2 quarts of flour
• salt
• sugar
• small package of yeast
• water
• yeast
• butter
• bacon lard
• syrup

Directions

1. Mix the flour, one spoonful of salt, and one spoonful of sugar in a bowl.
2. Then soak and dissolve a package of yeast in a cup of water.
3. Add the yeast water to the flour mixture.
4. In a tinplate, melt a spoonful of butter and a spoonful of bacon lard.
5. Add the melted mixture to two cups of milk, one cup of water, and half a cup of syrup.
6. Throw this liquid in the flour and turn well with a spoon or knife until the bottom of the dish is clean.
7. Let rise overnight.
8. The next morning, turn the dough 2 to 3 times, and divide into breads.

Source — La Cuisine Creole
Prepared by Leland Smith
Louisiana Anthology
January 5, 2020

Pain Noir

Ingredients

• 2 quarts of flour
• salt
• sugar
• small package of yeast
• water
• yeast
• butter
• bacon lard
• syrup

Directions

1. Mix the flour, one spoonful of salt, and one spoonful of sugar in a bowl.
2. Then soak and dissolve a package of yeast in a cup of water.
3. Add the yeast water to the flour mixture.
4. In a tinplate, melt a spoonful of butter and a spoonful of bacon lard.
5. Add the melted mixture to two cups of milk, one cup of water, and half a cup of syrup.
6. Throw this liquid in the flour and turn well with a spoon or knife until the bottom of the dish is clean.
7. Let rise overnight.
8. The next morning, turn the dough 2 to 3 times, and divide into breads.

Source — La Cuisine Creole
Prepared by Leland Smith
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

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