Macaroons

Ingredients

• 2 ounces of blanched almonds 
• 2 egg whites 
• 1 lb of sugar

Directions

1. Pound almonds in a mortar till it becomes a paste 
2. Beat egg whites till they become a froth and add to almonds 
3. Sift in sugar till it becomes a stiff dough 
4. Form into small cakes and put on sheet of tin 
5. Bake in oven till done 

Source — Creole Cookery Book
Prepared by Jacob Tidwell
Louisiana Anthology
June 5, 2020

Macaroons

Ingredients

• 2 ounces of blanched almonds 
• 2 egg whites 
• 1 lb of sugar

Directions

1. Pound almonds in a mortar till it becomes a paste 
2. Beat egg whites till they become a froth and add to almonds 
3. Sift in sugar till it becomes a stiff dough 
4. Form into small cakes and put on sheet of tin 
5. Bake in oven till done 

Source — Creole Cookery Book
Prepared by Jacob Tidwell
Louisiana Anthology
June 5, 2020

White Cake

Ingredients

• One pound of powdered sugar
• 3/4 pound of unsalted butter
• 3/4 pound of flour 
• 1/4 pound of corn starch
• 15 egg whites 

Directions

1. Whip butter into a cream 
2. Add sugar to cream
3. Add flour and cornstarch gradually
4. Beat the egg whites 
5. Add egg whites 
6. Flavor with almonds
7. Bake as pound cake

Source — Creole Cookery Book

Prepared by Jacob Tidwell

Louisiana Anthology

June 5,2020

White Cake

Ingredients

• One pound of powdered sugar
• 3/4 pound of unsalted butter
• 3/4 pound of flour 
• 1/4 pound of corn starch
• 15 egg whites 

Directions

1. Whip butter into a cream 
2. Add sugar to cream
3. Add flour and cornstarch gradually
4. Beat the egg whites 
5. Add egg whites 
6. Flavor with almonds
7. Bake as pound cake

Source — Creole Cookery Book

Prepared by Jacob Tidwell

Louisiana Anthology

June 5,2020

Boiled Salmon

Ingredients

• 8 pounds of salmon
• Lobster (optional)
• Parsley sauce (optional)
• Piece of cloth 

Directions

1. Boil water in pot of your choosing
2. Wrap salmon in cloth
3. Boil salmon for 1 hour 
4. Let cool and then enjoy

Source — Creole Cookery Book 

Prepared by Jacob Tidwell
Louisiana Anthology
June 6, 2020

Boiled Salmon

Ingredients

• 8 pounds of salmon
• Lobster (optional)
• Parsley sauce (optional)
• Piece of cloth 

Directions

1. Boil water in pot of your choosing
2. Wrap salmon in cloth
3. Boil salmon for 1 hour 
4. Let cool and then enjoy

Source — Creole Cookery Book 

Prepared by Jacob Tidwell
Louisiana Anthology
June 6, 2020

Stewed Oysters

Ingredients

• One quart oysters 
• One slice stale bread 
• Tablespoon of butter 
• Pepper (to taste)
• Salt (to taste)
• Optional - one stalk chopped celery

Directions

1. Shuck oysters
2. Place all contents of oyster (including liquid) into chopping dish or stew pan
3. Crumble bread into dish
4. Add the butter, salt, and pepper to dish
5. Stew dish for 10-15 minutes 
6. Let cool and serve
7. Optional - garnish with celery 

Source — Creole Cookery Book
Prepared by Russell Stultz
Louisiana Anthology
June 5, 2020