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

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

Cornbread Casserole

Ingredients

• 1 pound of Hamburger meat
• 1 can of corn
• 1 can of diced tomatoes
• 1/2 cup of milk
• 1 egg
• 2-3 cups of cheese
• Cornbread mix

Directions

Casserole

1. Brown hamburger meat in a skillet until it is done. Drain if needed.
2. Add your corn, tomatoes, and shredded cheese to meat in the skillet.
3. Mix all the ingredients together then pour into casserole dish.

Cornbread Mixture

1. Combine cornbread mix with milk and egg.
2. Pour over top of mixture in the casserole dish.
3. Bake it at 375 for 15 minutes or until cornbread is done.

Source — My Mother
Prepared by Cole Squyres
Louisiana Anthology
June 5, 2020

Cornbread Casserole

Ingredients

• 1 pound of Hamburger meat
• 1 can of corn
• 1 can of diced tomatoes
• 1/2 cup of milk
• 1 egg
• 2-3 cups of cheese
• Cornbread mix

Directions

Casserole

1. Brown hamburger meat in a skillet until it is done. Drain if needed.
2. Add your corn, tomatoes, and shredded cheese to meat in the skillet.
3. Mix all the ingredients together then pour into casserole dish.

Cornbread Mixture

1. Combine cornbread mix with milk and egg.
2. Pour over top of mixture in the casserole dish.
3. Bake it at 375 for 15 minutes or until cornbread is done.

Source — My Mother
Prepared by Cole Squyres
Louisiana Anthology
June 5, 2020

Pommes Cuites à la Thomas Jefferson

Ingrédients

• Six ou huit belles pommes
• Sucre brut
• Tranches de citron
• Un morceau de canelle
• Cuillerées d'eau
• Crème

Instructions

1. Prenez les belles pommes, épluchez-les et d'enlever le coeur.
2. Remplissez les pommes de sucre brut.
3. Mettez les pommes dans un fer blanc et saupoudrez-les du même sucre.
4. Posez par dessus quelques tranches de citron et un morceau de canelle.
5. Arrosez avec quelquez cuillerées d'eau et mettez-les au four jusqu'à ce qu'elles soient dorées et qu'elles aient une belle texture gélatineuse.
6. Cela se mange avec de la crème.

      — Edgehill, Virginia

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

Pommes Cuites à la Thomas Jefferson

Ingrédients

• Six ou huit belles pommes
• Sucre brut
• Tranches de citron
• Un morceau de canelle
• Cuillerées d'eau
• Crème

Instructions

1. Prenez les belles pommes, épluchez-les et d'enlever le coeur.
2. Remplissez les pommes de sucre brut.
3. Mettez les pommes dans un fer blanc et saupoudrez-les du même sucre.
4. Posez par dessus quelques tranches de citron et un morceau de canelle.
5. Arrosez avec quelquez cuillerées d'eau et mettez-les au four jusqu'à ce qu'elles soient dorées et qu'elles aient une belle texture gélatineuse.
6. Cela se mange avec de la crème.

      — Edgehill, Virginia

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

Charbroiled Oysters

Ingredients

• Oysters on the half-shell
• Parmesan Cheese 
• Bacon Pits 
• Tony Chachere's (or other Cajun spice blend)
• One stick butter
• Handful of parsley

Directions

Compound Butter

1. Fold in parsley leaves with butter (mush together)

Oysters

1. Shuck oysters and leave on half shell
2. Dress oysters with Parmesan, compound butter, bacon bits, and Tony Chachere's to taste
3. Grill for approximately 10 minutes 
4. Serve on half shell and enjoy 

Source — My Father
Prepared by Russell Stultz
Louisiana Anthology
June 5, 2020