New York Cupcake

Ingredients

• Four eggs
• Four cups of sifted flour
• Three cups of powdered white sugar
• One cup of butter
• One cup of rich milk
• One glass of wine
• One grated nutmeg
• One teaspoon of cinnamon
• One teaspoon of baking soda
• 1/8 teaspoon of vinegar

Directions

1. Preheat oven to 350 degrees.
2. In a small saucepan, warm milk. 
3. Cut up butter and add to milk. 
4. Beat the eggs well and stir into the milk.
5. Add flour, spices, and wine into the milk mixture.
6. Dissolve baking soda in vinegar and add to milk mixture.
7. Stir all together until well combined.
8. Bake in oven for 15-22 minutes.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

New York Cupcake

Ingredients

• Four eggs
• Four cups of sifted flour
• Three cups of powdered white sugar
• One cup of butter
• One cup of rich milk
• One glass of wine
• One grated nutmeg
• One teaspoon of cinnamon
• One teaspoon of baking soda
• 1/8 teaspoon of vinegar

Directions

1. Preheat oven to 350 degrees.
2. In a small saucepan, warm milk. 
3. Cut up butter and add to milk. 
4. Beat the eggs well and stir into the milk.
5. Add flour, spices, and wine into the milk mixture.
6. Dissolve baking soda in vinegar and add to milk mixture.
7. Stir all together until well combined.
8. Bake in oven for 15-22 minutes.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Maryland Biscuit

Ingredients

• 2 cups of flour
• 1/8 tsp Salt
• 4 Tbsp butter, or 1/4 cup lard
• 2/3 cup Milk

Directions

1. Preheat oven to 425 degrees.
2. Mix the flour, salt, butter (or lard), and milk.
3. Knead the dough well, coating in flour.
4. Roll dough out into a 1/2" or 3/4" inch rectangle.
5. Cut dough into circles and place on baking sheet.
6. Bake for 10-14 minutes or until light brown.

Source — Creole Cookery Book
Prepared by Margaret King
Louisiana Anthology
April 2, 2020

Maryland Biscuit

Ingredients

• 2 cups of flour
• 1/8 tsp Salt
• 4 Tbsp butter, or 1/4 cup lard
• 2/3 cup Milk

Directions

1. Preheat oven to 425 degrees.
2. Mix the flour, salt, butter (or lard), and milk.
3. Knead the dough well, coating in flour.
4. Roll dough out into a 1/2" or 3/4" inch rectangle.
5. Cut dough into circles and place on baking sheet.
6. Bake for 10-14 minutes or until light brown.

Source — Creole Cookery Book
Prepared by Margaret King
Louisiana Anthology
April 2, 2020

Irish Potato Snow Balls

Ingredients

• Potatoes
• Egg Yolk
• Small piece of butter
• Bread crumbs
• Salt, to taste
• Lard (optional, used to deep fry)

Directions

1. Cut the potatoes into cubes and
2. Boil in water until tender
3. Drain off the water
4. Let potatoes steam until they break into pieces
5. Mix potato pieces with egg yolk, butter, bread crumbs and salt
6. Form mixture into balls
7. Fry in lard or brown in oven

Source — Creole Cookery Book
Prepared by Margaret King
Louisiana Anthology
April 2, 2020

Irish Potato Snow Balls

Ingredients

• Potatoes
• Egg Yolk
• Small piece of butter
• Bread crumbs
• Salt, to taste
• Lard (optional, used to deep fry)

Directions

1. Cut the potatoes into cubes and
2. Boil in water until tender
3. Drain off the water
4. Let potatoes steam until they break into pieces
5. Mix potato pieces with egg yolk, butter, bread crumbs and salt
6. Form mixture into balls
7. Fry in lard or brown in oven

Source — Creole Cookery Book
Prepared by Margaret King
Louisiana Anthology
April 2, 2020

Courtbouillon of Perch

Ingredients

• Perch (scaled and cleaned)
• 1 oz butter
• Flour
• 4-8 small onions
• Sweet herbs
• 1-pint wine
• 1 lemon

Directions

1. Roll the scaled and cleaned perch in flour and place it in a stewpan with 1 oz of butter.
2. Add the sweet herbs and small onions to the pan along with 1 pint of wine
3. Simmer until perch is fully cooked
4. Plate perch with choice of sides and garnish with a lemon wedge.

Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020