Almond Cake

Ingredients

• 2 ounces of blanched bitter almonds
• 7 ounces of flour
• 10 eggs
• 1 lb of loaf sugar
• 2 tablespoons of rose water

Directions

1. Beat the almonds until they're very fine
2. Finely sift the flour and be sure its well dried
3. Pound and sift the sugar
4. Add the eggs, flour, rose water, and the sugar to the almonds and stir
5. Bake at 350  until its finely brown
6. Ice with egg whites and 24 teaspoons of loaf sugar combined or with vanilla

Source — Creole Cookery Book
Prepared by Gary Coty
Louisiana Anthology
March 18, 2020

Almond Cake

Ingredients

• 2 ounces of blanched bitter almonds
• 7 ounces of flour
• 10 eggs
• 1 lb of loaf sugar
• 2 tablespoons of rose water

Directions

1. Beat the almonds until they're very fine
2. Finely sift the flour and be sure its well dried
3. Pound and sift the sugar
4. Add the eggs, flour, rose water, and the sugar to the almonds and stir
5. Bake at 350  until its finely brown
6. Ice with egg whites and 24 teaspoons of loaf sugar combined or with vanilla

Source — Creole Cookery Book
Prepared by Gary Coty
Louisiana Anthology
March 18, 2020

Chicken and Bean Soup

Ingredients

• Two tablespoons of olive oil
• One chopped onion
• Two teaspoons of chopped garlic 
• Four boneless, skinless chicken breast
• Twenty ounces of chicken broth
• Four ounces of chopped green chiles
• Two teaspoons of salt
• Two cans of white beans
• Half a teaspoon of cayenne pepper
• Twelve sprigs of cilantro

Directions

1. Heat the olive oil in a large pot over high heat. Sauté the onion and garlic in the pot with the olive oil until soft. Once soft, remove the onion and garlic and place in a separate bowl. 
2. Shred the chicken breasts and place into the pot with the remaining oil. Stir and chicken breasts until cooked [they will have a brown color].
3. Add the onion and garlic mixture back into the pot with the chicken.
4. Add the beans, chicken broth, chiles, cilantro, salt, and cayenne pepper to the pot. 
5. Bring the mixture to a boil and lower to medium heat. Stir the soup while cooking until the beans are tender [about twenty minutes].

Source — Personal Recipe

Prepared by Hope Merchant

Louisiana Anthology

March 18, 2020

Chicken and Bean Soup

Ingredients

• Two tablespoons of olive oil
• One chopped onion
• Two teaspoons of chopped garlic 
• Four boneless, skinless chicken breast
• Twenty ounces of chicken broth
• Four ounces of chopped green chiles
• Two teaspoons of salt
• Two cans of white beans
• Half a teaspoon of cayenne pepper
• Twelve sprigs of cilantro

Directions

1. Heat the olive oil in a large pot over high heat. Sauté the onion and garlic in the pot with the olive oil until soft. Once soft, remove the onion and garlic and place in a separate bowl. 
2. Shred the chicken breasts and place into the pot with the remaining oil. Stir and chicken breasts until cooked [they will have a brown color].
3. Add the onion and garlic mixture back into the pot with the chicken.
4. Add the beans, chicken broth, chiles, cilantro, salt, and cayenne pepper to the pot. 
5. Bring the mixture to a boil and lower to medium heat. Stir the soup while cooking until the beans are tender [about twenty minutes].

Source — Personal Recipe

Prepared by Hope Merchant

Louisiana Anthology

March 18, 2020

Delicious Pound Cake

Ingredients

• Three fourths of a pound of butter 
• One pound of flour
• Nine egg yolks
• Twelve egg whites
• Three cups of all-purpose flour
• One cup of softened butter
• Two and one fourth of a cup of sugar
• One fourth of a cup of brandy
• One fourth of a cup of nutmeg 

Directions

1. Cream the butter and sift the flour gradually into it. Stir the mix together.
2. Beat the egg yolks in a separate pan and then stir into the sugar.
3. Beat the egg whites into a froth and then add to the yolk and sugar mixture.
4. Mix the butter and flour mixture with the egg and sugar mixture and pour into a pan. Beat the mixtures together well.
5. Add the brandy and nutmeg to the pan. Bake carefully in a large pan. Make sure the top of the oven is not hotter than the bottom, for the cake has to be allowed to rise. Bake from the bottom.

Source — La Cuisine Creole

Prepared by Hope Merchant

Louisiana Anthology

March 18, 2020

Delicious Pound Cake

Ingredients

• Three fourths of a pound of butter 
• One pound of flour
• Nine egg yolks
• Twelve egg whites
• Three cups of all-purpose flour
• One cup of softened butter
• Two and one fourth of a cup of sugar
• One fourth of a cup of brandy
• One fourth of a cup of nutmeg 

Directions

1. Cream the butter and sift the flour gradually into it. Stir the mix together.
2. Beat the egg yolks in a separate pan and then stir into the sugar.
3. Beat the egg whites into a froth and then add to the yolk and sugar mixture.
4. Mix the butter and flour mixture with the egg and sugar mixture and pour into a pan. Beat the mixtures together well.
5. Add the brandy and nutmeg to the pan. Bake carefully in a large pan. Make sure the top of the oven is not hotter than the bottom, for the cake has to be allowed to rise. Bake from the bottom.

Source — La Cuisine Creole

Prepared by Hope Merchant

Louisiana Anthology

March 18, 2020

Sweet Potato Pudding

Ingredients

• One pound of sweet potatoes
• Three-fourths of a pound of fine sugar
• Six eggs
• Three-fourths of a pound of butter
• Grated nutmeg
• Lemon rind
• One wineglass of old brandy

Directions

1. Boil the sweet potatoes till very tender, and press them while hot through a grater (the finer the better).
2. Add the eggs well beaten.
3. Add the fine sugar, butter, some grated nutmeg and lemon rind, and the wineglass of brandy.
4. Put a paste in the dish, and when the pudding is done, sprinkle the top with fine sugar.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020