Cauliflower Omelet

Ingredients

• Boiled cauliflower
• Well-beaten egg
• Fresh butter

Directions

1. Take the white part of the boiled cauliflower and chop it into very small pieces.
2. Mix the chopped cauliflower and a sufficient quantity of well-beaten egg, making a very thick batter.
3. Fry the batter in fresh butter in a small pan.
4. Send it hot to table.

Source — Creole Cookery Book
Prepared by Robert Davenport
Louisiana Anthology
June 07, 2020

Cauliflower Omelet

Ingredients

• Boiled cauliflower
• Well-beaten egg
• Fresh butter

Directions

1. Take the white part of the boiled cauliflower and chop it into very small pieces.
2. Mix the chopped cauliflower and a sufficient quantity of well-beaten egg, making a very thick batter.
3. Fry the batter in fresh butter in a small pan.
4. Send it hot to table.

Source — Creole Cookery Book
Prepared by Robert Davenport
Louisiana Anthology
June 07, 2020

French Soup

Ingredients

• Rump of beef [Sirloin]
• Thyme
• Parsley
• Brown sugar
• All spice
• Cloves
• Small onions
• Carrots
• Salt

Directions

1. Boil the sirloin.
2. Skim the grease off carefully.
3. Add thyme, parsley, and salt.
4. Cut carrots round.
5. Add carrots and small onions.
6. Return to boil.
7. Add cloves and all spice.
8. Add 2 teaspoons of brown sugar when ready to serve.

Source — Creole Cookery Book
Prepared by Brennaugh K. Joiner
Louisiana Anthology
June 7, 2020

French Soup

Ingredients

• Rump of beef [Sirloin]
• Thyme
• Parsley
• Brown sugar
• All spice
• Cloves
• Small onions
• Carrots
• Salt

Directions

1. Boil the sirloin.
2. Skim the grease off carefully.
3. Add thyme, parsley, and salt.
4. Cut carrots round.
5. Add carrots and small onions.
6. Return to boil.
7. Add cloves and all spice.
8. Add 2 teaspoons of brown sugar when ready to serve.

Source — Creole Cookery Book
Prepared by Brennaugh K. Joiner
Louisiana Anthology
June 7, 2020

Brown Taffy

Ingredients

• Six lbs. of New Orleans sugar
• Fifteen cups of water
• 1/2 lb. of butter

Directions

1. Pour sugar into water and stir until dissolved.
2. Add butter to water solution.
3. Boil solution until it cracks, stirring constanly to prevent burning.
4. Pour onto marble slab or flat dish.
5. Pull until light brown.

Source — Creole Cookery Book
Prepared by Benjamin Steib
Louisiana Anthology
June 7, 2019

Brown Taffy

Ingredients

• Six lbs. of New Orleans sugar
• Fifteen cups of water
• 1/2 lb. of butter

Directions

1. Pour sugar into water and stir until dissolved.
2. Add butter to water solution.
3. Boil solution until it cracks, stirring constanly to prevent burning.
4. Pour onto marble slab or flat dish.
5. Pull until light brown.

Source — Creole Cookery Book
Prepared by Benjamin Steib
Louisiana Anthology
June 7, 2019

Fried Oysters (2)

Ingredients

• Largest and finest oysters
• Three or four egg yolks
• Grated bread
• Grated nutmeg
• Salt
• Mace
• Lard

Directions

1. Find the largest finest oysters and shuck them.
2. Beat the egg yolks.
3. Mix grated bread and a small quantity of nutmeg with beaten eggs, pinch of salt, and mace.
4. Dip oysters into the batter mix.
5. Fry oysters in lard until light brown [do not overcook].
6. Serve fried oyster up hot.

Source — Creole Cookery Book
Prepared by Benjamin Steib
Louisiana Anthology
June 7, 2019