Egg Muffins

Ingredients

• One pint of wheat flour
• One pint of milk
• One dessertspoonful [two teaspoons] of butter
• Two eggs
• Salt

Directions

1. Beat the eggs lightly, and add the other ingredients.
2. Stir together well.
3. Put into patties and bake in rather a quick oven [400-425 degrees].
4. The muffins are equally good without the butter.

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

Egg Muffins

Ingredients

• One pint of wheat flour
• One pint of milk
• One dessertspoonful [two teaspoons] of butter
• Two eggs
• Salt

Directions

1. Beat the eggs lightly, and add the other ingredients.
2. Stir together well.
3. Put into patties and bake in rather a quick oven [400-425 degrees].
4. The muffins are equally good without the butter.

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

Toasted Cheese

Ingredients

• 3 ounces of finely grated cheese
• 4 ounces of grated bread crumbs
• 2 ounces of fresh butter
• 2 egg yolks, well beaten
• 1 tablespoon of cream
• 1 teaspoon of mustard
• Salt
• Pepper
• Toasted bread

Directions

1. Mix the finely grated cheese, bread crumbs, fresh butter, well beaten egg yolks, cream, mustard, and a little salt and pepper into a saucepan.
2. Stir saucepan over fire till heated
3. Lay it thick upon toasted bread.
4. Brown it, or put it covered with a dish into a dutch oven, till thoroughly heated; let the cheese be just brown.

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

Toasted Cheese

Ingredients

• 3 ounces of finely grated cheese
• 4 ounces of grated bread crumbs
• 2 ounces of fresh butter
• 2 egg yolks, well beaten
• 1 tablespoon of cream
• 1 teaspoon of mustard
• Salt
• Pepper
• Toasted bread

Directions

1. Mix the finely grated cheese, bread crumbs, fresh butter, well beaten egg yolks, cream, mustard, and a little salt and pepper into a saucepan.
2. Stir saucepan over fire till heated
3. Lay it thick upon toasted bread.
4. Brown it, or put it covered with a dish into a dutch oven, till thoroughly heated; let the cheese be just brown.

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

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