Pickled Eggs

Ingredients

• 3 to 4 dozen eggs
• vinegar
• whole pepper
• cloves or allspice
• ginger
• a few cloves of garlic

Directions

1. Boil three or four dozen eggs for half an hour and let them cool. 
2. Take off the shells and place them in wide-mouthed jars.
3. Season the vinegar with whole pepper, cloves, or allspice, ginger, and a few cloves of garlic and boil. 
4. Pour over them scalding vinegar. 
5. When cold, they must be bunged down very close. 
6. Let them be well covered with the vinegar, and in a month they will be fit for use.

Source — La Cuisine Creole
Prepared by Cole Squyres
Louisiana Anthology
June 5, 2020

Pickled Eggs

Ingredients

• 3 to 4 dozen eggs
• vinegar
• whole pepper
• cloves or allspice
• ginger
• a few cloves of garlic

Directions

1. Boil three or four dozen eggs for half an hour and let them cool. 
2. Take off the shells and place them in wide-mouthed jars.
3. Season the vinegar with whole pepper, cloves, or allspice, ginger, and a few cloves of garlic and boil. 
4. Pour over them scalding vinegar. 
5. When cold, they must be bunged down very close. 
6. Let them be well covered with the vinegar, and in a month they will be fit for use.

Source — La Cuisine Creole
Prepared by Cole Squyres
Louisiana Anthology
June 5, 2020

Pickled Cucumbers

Ingredients

• 4 cucumbers
• Salt
• Water
• Cabbage leaves
• Vine leaves
• Vinegar
• Cloves
• Mace
• Mustard seed
• Sugar

Directions

1. Make a brine of salt and water strong enough to bear an egg. 
2. Pour it over the cucumbers and cover them with cabbage leaves. 
3. Let them stand for a week, until they are quite yellow.
4. Pour off the water.
5. Take a porcelain kettle, cover the bottom with fresh leaves. 
6. Put in the cucumbers with a piece of alum; cover them closely with vine leaves and then with a dish or cloth, to keep in the steam.
7. Fill up kettle with clear water and hang it over the fire, but not in a blaze. 
8. The fire under the kettle must be moderate.
9. Keep them over the fire in a slow heat for several hours.
10. If they are not then a pretty green, repeat the process.
11. When they are well greened, take them out of the kettle, drain them on a sieve and put them into a clean stone jar.
12. Then spice the vinegar with cloves, mace, mustard seed and sugar.
13. Boil well for 5 or 6 minutes, when they will be fit for use.

Source — Creole Cookery Book
Prepared by Cole Squyres
Louisiana Anthology
June 5, 2020

Pickled Cucumbers

Ingredients

• 4 cucumbers
• Salt
• Water
• Cabbage leaves
• Vine leaves
• Vinegar
• Cloves
• Mace
• Mustard seed
• Sugar

Directions

1. Make a brine of salt and water strong enough to bear an egg. 
2. Pour it over the cucumbers and cover them with cabbage leaves. 
3. Let them stand for a week, until they are quite yellow.
4. Pour off the water.
5. Take a porcelain kettle, cover the bottom with fresh leaves. 
6. Put in the cucumbers with a piece of alum; cover them closely with vine leaves and then with a dish or cloth, to keep in the steam.
7. Fill up kettle with clear water and hang it over the fire, but not in a blaze. 
8. The fire under the kettle must be moderate.
9. Keep them over the fire in a slow heat for several hours.
10. If they are not then a pretty green, repeat the process.
11. When they are well greened, take them out of the kettle, drain them on a sieve and put them into a clean stone jar.
12. Then spice the vinegar with cloves, mace, mustard seed and sugar.
13. Boil well for 5 or 6 minutes, when they will be fit for use.

Source — Creole Cookery Book
Prepared by Cole Squyres
Louisiana Anthology
June 5, 2020

Muffins

Ingrédients

• Une tasse de riz
• Une cuillerée de beurre
• Une tasse de farine
• Une cuillerée à soupe de sucre
• Une demi-cuillerée à café de sel
• Un œuf
• Une cuillerée à café de baking powder
• Lait doux

Instructions

1. Battez le riz, le beurre, et la farine.
2. Ajoutez le sucre, le sel, l’œuf et le baking powder délaye au lait doux.
3. Battez jusqu'à ce que la pâte soit lisse.
4. Cuisinez dans des moules beurrés.

Source — Cooking in Old Creole Days
Prepared by Alexandra Duran Chicas
Louisiana Anthology
June 5, 2020

Muffins

Ingrédients

• Une tasse de riz
• Une cuillerée de beurre
• Une tasse de farine
• Une cuillerée à soupe de sucre
• Une demi-cuillerée à café de sel
• Un œuf
• Une cuillerée à café de baking powder
• Lait doux

Instructions

1. Battez le riz, le beurre, et la farine.
2. Ajoutez le sucre, le sel, l’œuf et le baking powder délaye au lait doux.
3. Battez jusqu'à ce que la pâte soit lisse.
4. Cuisinez dans des moules beurrés.

Source — Cooking in Old Creole Days
Prepared by Alexandra Duran Chicas
Louisiana Anthology
June 5, 2020

Doughnuts

Ingredients

• Three lbs. of sifted flour
• 1 lb. of powdered sugar
• 3 lbs. of butter
• 4 eggs
• 1/2 cup of the best brewers' yeast
• 1 1/2 pints of milk
• 1 teaspoon of powdered cinnamon
• 1 grated nutmeg
• a tablespoon of rose water

Directions

1. Combine dry ingredients first.
2. Add wet ingredients and mix.
3. Form your doughnut shapes.
4. Fry in lard.
5. Grate fine loaf sugar over them and enjoy.

Source — Creole Cookery Book 

Prepared by Cole Squyres
Louisiana Anthology
June 5, 2020