Muffins

Ingredients

• 1 cup of rice
• A spoonful of butter
• 1 cup of flour
• 1 tablespoon of sugar
• 1/2 teaspoon of salt
• 1 egg
• 1 teaspoon of baking powder
• Sweet milk

Directions

1. Mix all of the dry ingredients together, except the baking powder.
2. Dilute the baking powder with the sweet milk.
3. Beat all of the mixtures together with the eggs and then need dough until it is smooth.
4. Cook in butter molds. 

Source — Cooking in Old Creole Days
Prepared by Kylee Armstrong
Louisiana Anthology
March 16, 2020

Muffins

Ingredients

• 1 cup of rice
• A spoonful of butter
• 1 cup of flour
• 1 tablespoon of sugar
• 1/2 teaspoon of salt
• 1 egg
• 1 teaspoon of baking powder
• Sweet milk

Directions

1. Mix all of the dry ingredients together, except the baking powder.
2. Dilute the baking powder with the sweet milk.
3. Beat all of the mixtures together with the eggs and then need dough until it is smooth.
4. Cook in butter molds. 

Source — Cooking in Old Creole Days
Prepared by Kylee Armstrong
Louisiana Anthology
March 16, 2020

Cheesecakes

Ingredients

• 6 Ounces of unsalted butter (softened)
• 6 Ounces of sugar
• 4 Eggs
• 1 Teaspoon of nutmeg or mace
• 6 Ounces of wine or brandy
• 1 Cup of currants (or raisins)
• Puff pastry sheet

Directions

1. In a bowl, beat together sugar, wine, butter, eggs and nutmeg into a cream.
2. Knead together currants or raisins into the puff pastry and spread onto a pan.
3. Pour mixture on top of the pastry.
4. Bake at 325 degrees for 1 1/2 hours.
5. Chill for at least 4 hours and serve cold.

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

Cheesecakes

Ingredients

• 6 Ounces of unsalted butter (softened)
• 6 Ounces of sugar
• 4 Eggs
• 1 Teaspoon of nutmeg or mace
• 6 Ounces of wine or brandy
• 1 Cup of currants (or raisins)
• Puff pastry sheet

Directions

1. In a bowl, beat together sugar, wine, butter, eggs and nutmeg into a cream.
2. Knead together currants or raisins into the puff pastry and spread onto a pan.
3. Pour mixture on top of the pastry.
4. Bake at 325 degrees for 1 1/2 hours.
5. Chill for at least 4 hours and serve cold.

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

Bread Pudding

Ingredients

• One loaf of bread
• One pint of milk
• Six egg yolks
• Three egg whites
• Two tablespoons of flour
• One pound of raisins
• One teaspoon of Nutmeg

Directions

1. Boil milk and pour onto the loaf of bread.
2. In a separate container, beat 3 egg whites then mix in remaining ingredients and boil for 2 hours.
3. Once bread becomes soft, mix the mixture into the bread and serve with sauce.

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

Bread Pudding

Ingredients

• One loaf of bread
• One pint of milk
• Six egg yolks
• Three egg whites
• Two tablespoons of flour
• One pound of raisins
• One teaspoon of Nutmeg

Directions

1. Boil milk and pour onto the loaf of bread.
2. In a separate container, beat 3 egg whites then mix in remaining ingredients and boil for 2 hours.
3. Once bread becomes soft, mix the mixture into the bread and serve with sauce.

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