French Cake

Ingredients

• 6 ounces of sweet almonds
• 3 ounces of bitter almonds
• 3 ounces of sifted flour
• 14 eggs
• 1 lb of powdered sugar
• Vanilla/Orange flower water

Directions

1. Dry the sweet almonds, bitter almonds and sifted flour near the fire
2. Add the dried sifted flour to a mixing bowl
3. Add the eggs, powdered sugar and flavor it with vanilla or orange flower water
4. Mix until just combined
5. Add both dried sweet and bitter almonds
6. Fold the almonds into the batter carefully and bake the cake

Source — Creole Cookery Book
Prepared by Nirjala Parajuli
Louisiana Anthology
July 16, 2019

French Cake

Ingredients

• 6 ounces of sweet almonds
• 3 ounces of bitter almonds
• 3 ounces of sifted flour
• 14 eggs
• 1 lb of powdered sugar
• Vanilla/Orange flower water

Directions

1. Dry the sweet almonds, bitter almonds and sifted flour near the fire
2. Add the dried sifted flour to a mixing bowl
3. Add the eggs, powdered sugar and flavor it with vanilla or orange flower water
4. Mix until just combined
5. Add both dried sweet and bitter almonds
6. Fold the almonds into the batter carefully and bake the cake

Source — Creole Cookery Book
Prepared by Nirjala Parajuli
Louisiana Anthology
July 16, 2019

Spiced Beef

Ingredients

• Round steak
• 1 ounce of sodium nitrate
• 1 pound of brown sugar
• Salt
• 1 tablespoon of allspice
• 2 tablespoons of black pepper
• 2 teaspoons of cloves
• 1 teaspoon of mace

Directions

1. Rub both sides of the round well with the sodium nitrate.
2. Rub in the brown sugar.
3. Mix the allspice, black pepper, cloves, and mace with salt.
4. Rub all with the salt mixture.
5. Let it stand for 30 days.
6. Turn it every other day, bathing it in the liquor that runs from it.

Source — Creole Cookery Book
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020

Spiced Beef

Ingredients

• Round steak
• 1 ounce of sodium nitrate
• 1 pound of brown sugar
• Salt
• 1 tablespoon of allspice
• 2 tablespoons of black pepper
• 2 teaspoons of cloves
• 1 teaspoon of mace

Directions

1. Rub both sides of the round well with the sodium nitrate.
2. Rub in the brown sugar.
3. Mix the allspice, black pepper, cloves, and mace with salt.
4. Rub all with the salt mixture.
5. Let it stand for 30 days.
6. Turn it every other day, bathing it in the liquor that runs from it.

Source — Creole Cookery Book
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020

Boiled Trout

Ingredients

• Large, fresh spots
• Salt
• Parsley
• Butter
• Catsup

Directions

1. Clean the spots very nicely.
2. Wash them well.
3. Sprinkle well with salt.
4. Boil them for 15 minutes.
5. Boil some parsley.
6. When done, send in on a drainer with the boiled parsley over them.
7. Dress with melted butter and catsup.

Source — Creole Cookery Book
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020

Boiled Trout

Ingredients

• Large, fresh spots
• Salt
• Parsley
• Butter
• Catsup

Directions

1. Clean the spots very nicely.
2. Wash them well.
3. Sprinkle well with salt.
4. Boil them for 15 minutes.
5. Boil some parsley.
6. When done, send in on a drainer with the boiled parsley over them.
7. Dress with melted butter and catsup.

Source — Creole Cookery Book
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020

To Pickle Shrimp

Ingredients

• Shrimp
• Strong Vinegar
• Water
• Salt
• Allspice
• 2-3 tablespoons of Sweet Oil (Olive Oil)
• Brandy

Directions

1. Rinse the shrimp well in salt and water.
2. Prepare 2 parts strong vinegar and 1 part water.
3. Add a few allspice.
4. Bring the pickle to a boil.
5. Pour it hot over the shrimp.

If Sending Shrimp a Distance Away

1. Add a little more vinegar and 2-3 tablespoons of sweet oil.
2. Boil the pickle again.
3. Completely cover the shrimp in pickle.
4. Place a paper wet with brandy over the top.

Source — Creole Cookery Book
Prepared by Sean Tilmon
Louisiana Anthology
June 7, 2020