Lemon Pound Cake

Ingredients

• 20 Ounces of sugar
• 14 Ounces of flour
• 12 Eggs
• 3 Egg whites
• 14 Ounces of butter (softened)
• 2 Tablespoons grated lemon zest
• 2 Tablespoons lemon juice

Directions

1. In a bowl, beat ingredients together until smooth.
2. Bake at 350 degrees for 1 hour.
3. Let the cake cool, then serve.

Source — Creole Cookery Book
Prepared by Joanna Crifasi
Louisiana Anthology
March 13, 2020

Lemon Pound Cake

Ingredients

• 20 Ounces of sugar
• 14 Ounces of flour
• 12 Eggs
• 3 Egg whites
• 14 Ounces of butter (softened)
• 2 Tablespoons grated lemon zest
• 2 Tablespoons lemon juice

Directions

1. In a bowl, beat ingredients together until smooth.
2. Bake at 350 degrees for 1 hour.
3. Let the cake cool, then serve.

Source — Creole Cookery Book
Prepared by Joanna Crifasi
Louisiana Anthology
March 13, 2020

Strawberry Jelly

Ingredients

• 4 lbs. of juiced strawberries
• 2 lbs. of sugar

Directions

1. Juice 4 lbs. of strawberries.
2. Combine the strawberry juice and sugar in a large pot over medium to high heat.
3. Boil the mixture down until the mixture biomes jelly like consistency forms.

Source — Creole Cookery Book
Prepared by Austynn Harbison
Louisiana Anthology
March 12, 2020

Strawberry Jelly

Ingredients

• 4 lbs. of juiced strawberries
• 2 lbs. of sugar

Directions

1. Juice 4 lbs. of strawberries.
2. Combine the strawberry juice and sugar in a large pot over medium to high heat.
3. Boil the mixture down until the mixture biomes jelly like consistency forms.

Source — Creole Cookery Book
Prepared by Austynn Harbison
Louisiana Anthology
March 12, 2020

Chocolate Caromels

Ingredients

• 2 cups of molasses 
• 1 cup of grated chocolate
• 1 cup of milk
• 2 tsps of vanilla
• 1 tbsp of butter

Directions

1. Combine ingredients in pot set to medium heat bringing the ingredients to a boil.
2. Boil the ingredients for 25 minutes.
3. Grease a pan with butter.
4. Pour the heated mixture into the pan.
5. Once cooled cut into squares.

Source — Creole Cookery Book
Prepared by Austynn Harbison
Louisiana Anthology
March 12, 2020

Chocolate Caromels

Ingredients

• 2 cups of molasses 
• 1 cup of grated chocolate
• 1 cup of milk
• 2 tsps of vanilla
• 1 tbsp of butter

Directions

1. Combine ingredients in pot set to medium heat bringing the ingredients to a boil.
2. Boil the ingredients for 25 minutes.
3. Grease a pan with butter.
4. Pour the heated mixture into the pan.
5. Once cooled cut into squares.

Source — Creole Cookery Book
Prepared by Austynn Harbison
Louisiana Anthology
March 12, 2020

Lemon Pickle

Ingredients

• 1 puff pastry
• 1 lemon
• 3 eggs
• 1/4 lb. of fine white sugar
• 1/4 lb. of butter
• 1 tbsp of wine
• 1 tbsp of brandy
• 1 tsp rose water

Directions

1. Prepare a puff pastry on a baking dish ready to receive the lemon pudding.
2. Grate and juice the lemon into a bowl and mix them together. Make sure to remove any seeds that came from the lemon. 
3. Stir together the sugar and butter with a spoon till it becomes light and has the consistency of cream.
4. Beat the eggs until they are smooth as and as thick as boiled custard.
5. Combine the eggs, stirring gradually into the butter and sugar mixture.
6. Stir in the mixture of wine and brandy and rose water then stir in the rind and lemon juice mixture.
7. Mix all ingredients well together.
8. Pour the pudding onto the prepared puff pastry. 
9. Bake the pudding for 30 minutes in 350 degree oven.

Source — Creole Cookery Book
Prepared by Austynn Harbison
Louisiana Anthology
March 12, 2020