Peach Pudding

Ingredients

• Five eggs
• Dinner plate full of peaches
• Two cups of sugar
• Two teaspoons of butter
• Pinch of salt
• Four tablespoons of milk
• Four tablespoons of flour

Directions

1. Beat together the eggs and sugar until well mixed.
2. Peel and finely cut up the peaches.
3. Add peaches to the eggs and sugar, along with the milk, flour, butter, and salt.
4. Bake in a slow oven until top is brown.
5. Serve hot or chilled.

Source — Creole Cookery Book
Prepared by Elizabeth Ezell
Louisiana Anthology
June 8, 2020

Peach Pudding

Ingredients

• Five eggs
• Dinner plate full of peaches
• Two cups of sugar
• Two teaspoons of butter
• Pinch of salt
• Four tablespoons of milk
• Four tablespoons of flour

Directions

1. Beat together the eggs and sugar until well mixed.
2. Peel and finely cut up the peaches.
3. Add peaches to the eggs and sugar, along with the milk, flour, butter, and salt.
4. Bake in a slow oven until top is brown.
5. Serve hot or chilled.

Source — Creole Cookery Book
Prepared by Elizabeth Ezell
Louisiana Anthology
June 8, 2020

To Dress Sheephead

Ingredients

• One Sheephead fish, 18-20 inches long
• 1 bottle of ketchup
• 1 stick of butter
• 1 pint of water
• 1 spoonful of table salt 
• 1 spoonful of black and red pepper 

Directions

1. Place Sheephead into a pan. 
2. Place pan into dutch oven.
3. Add 1/2 pint of tomato catsup (ketchup) to pan.
4. Add a large spoonful of butter to pan. 
5. Add 1/2 pint of water to pan.
6. Add salt, black and red pepper to suite 
7. Cook it over fire and serve it up with the dressing. 

Source — Creole Cookery Book
Prepared by Trace Bennett
Louisiana Anthology
June 8,2020

To Dress Sheephead

Ingredients

• One Sheephead fish, 18-20 inches long
• 1 bottle of ketchup
• 1 stick of butter
• 1 pint of water
• 1 spoonful of table salt 
• 1 spoonful of black and red pepper 

Directions

1. Place Sheephead into a pan. 
2. Place pan into dutch oven.
3. Add 1/2 pint of tomato catsup (ketchup) to pan.
4. Add a large spoonful of butter to pan. 
5. Add 1/2 pint of water to pan.
6. Add salt, black and red pepper to suite 
7. Cook it over fire and serve it up with the dressing. 

Source — Creole Cookery Book
Prepared by Trace Bennett
Louisiana Anthology
June 8,2020

Maryland Biscuits

Ingredients

• 1 cup of flour
• 1 bag of baking powder
• 1 bag of salt
• 1 pint of cream
• 1 stick of butter 

Directions

1. Add 1 cup of flour to a bowl.
2. Add 2 teaspoons of baking powder to bowl.
3. Mix everything well with a knife.
4. Add a half pint of cream to bowl, once mixed.
5. Mix ingredients until it forms a good thick paste.
6. Roll paste into 1 inch thick balls onto a board.
7. Place in fairly hot oven for 10 minutes.
8. Cut them in half and dip in melted butter.
9. Place back into oven for 3 minutes at same temperature. 
10. Enjoy!

Source — Cooking In Old Creole Days
Prepared by Trace Bennett
Louisiana Anthology
June 8, 2020

Maryland Biscuits

Ingredients

• 1 cup of flour
• 1 bag of baking powder
• 1 bag of salt
• 1 pint of cream
• 1 stick of butter 

Directions

1. Add 1 cup of flour to a bowl.
2. Add 2 teaspoons of baking powder to bowl.
3. Mix everything well with a knife.
4. Add a half pint of cream to bowl, once mixed.
5. Mix ingredients until it forms a good thick paste.
6. Roll paste into 1 inch thick balls onto a board.
7. Place in fairly hot oven for 10 minutes.
8. Cut them in half and dip in melted butter.
9. Place back into oven for 3 minutes at same temperature. 
10. Enjoy!

Source — Cooking In Old Creole Days
Prepared by Trace Bennett
Louisiana Anthology
June 8, 2020

Rabbit Soup

Ingredients

• Two rabbits
• Stick of butter
• 5 onions 
• Head of Celery 
• Cup of green peas
• Salt and Pepper 

Directions

1. Cut one or two rabbits into joints.
2. Lay joints in cold water for 1 hour. 
3. Dry and fry joints in butter until they are half done.
4. Place joints in a saucepan, contains 4-5 onions and a head of celery cut small.
5. Add to these 3 parts (3 cups) of cold water and a cup of peas.
6. Season with salt or pepper. 
7. Strain then serve. (some preferred unstrained)

Source —La Cuisine Creole
Prepared by Trace Bennett
Louisiana Anthology
June 8, 2020