Savoy Pudding

Ingredients

•  Twelve eggs
•  Half a pound of sugar
•  Five ounces of butter
•  Two lemons 

Directions

1.  Take twelve eggs (all the whites taken out) and mix with half a pound of sugar.
2.  Whisk five ounces of butter until it's well creamed.
3.  Grate two lemons and juice one of those lemons.
4.  Mix all ingredients together.
5.  Bake in a thin paste. 

Source — Creole Cookery Book
Prepared by Aban Telfah
Louisiana Anthology
July 16, 2019

Savoy Pudding

Ingredients

•  Twelve eggs
•  Half a pound of sugar
•  Five ounces of butter
•  Two lemons 

Directions

1.  Take twelve eggs (all the whites taken out) and mix with half a pound of sugar.
2.  Whisk five ounces of butter until it's well creamed.
3.  Grate two lemons and juice one of those lemons.
4.  Mix all ingredients together.
5.  Bake in a thin paste. 

Source — Creole Cookery Book
Prepared by Aban Telfah
Louisiana Anthology
July 16, 2019

Holiday Cake

Ingredients

• 3 lbs. flour
• 2 lbs. treacle
• 1/4 lb. sugar
• 6 oz. butter
• 1 oz. powdered ginger
• 1 oz. carraway seeds
• 1/2 oz. sweet pepper
• large teaspoonful of baking soda
• boiling water (enough to mix ingredients, varies based upon personal preference)
• baking pan

Directions

1. Mix flour, butter, powdered ginger, carraway seeds, sweet pepper, treacle, sugar, and soda together with boiling water.
2. Pour mixture into baking pan.
3. In a slow oven, bake for 2.5 hours. 

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

Holiday Cake

Ingredients

• 3 lbs. flour
• 2 lbs. treacle
• 1/4 lb. sugar
• 6 oz. butter
• 1 oz. powdered ginger
• 1 oz. carraway seeds
• 1/2 oz. sweet pepper
• large teaspoonful of baking soda
• boiling water (enough to mix ingredients, varies based upon personal preference)
• baking pan

Directions

1. Mix flour, butter, powdered ginger, carraway seeds, sweet pepper, treacle, sugar, and soda together with boiling water.
2. Pour mixture into baking pan.
3. In a slow oven, bake for 2.5 hours. 

Source — Creole Cookery Book
Prepared by Amber Lafay Sellers
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

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