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

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

Oyster Sauce

Ingredients

• Oysters 
• 3-4 blades of mace 
• Melted butter
• Thick Cream (or whole milk)

Directions

1. Shuck oysters and remove from shell
2. Drain all liquid contained in the oysters into pot
3. Bring pot of oyster liquid to boil 
4. Place shucked oysters into pot until boiled 
5. Remove boiled oysters 
6. Add remaining ingredients to pot
7. Place oysters back into pot and bring to boil
8. Let cool and serve 

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