Bread Cake

Ingredients 

• 2 teacups of risen dough
• 1/2 teacup of sugar 
• 1/2 cup of butter
• 2 eggs 
• Raisins 
• A mite of soda
• Cream of tartar 
• Milk

Directions

1. Mix the risen dough, sugar, butter, eggs and raisins.
2. Add the soda and cream of tartar.
3. Mix the cream of tartar with the dough.
4. Dissolve the soda in a little milk and add to dough. 
5. Place in a pan and cook in the oven until done. 

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy 

June 8, 2020

Bread Cake

Ingredients 

• 2 teacups of risen dough
• 1/2 teacup of sugar 
• 1/2 cup of butter
• 2 eggs 
• Raisins 
• A mite of soda
• Cream of tartar 
• Milk

Directions

1. Mix the risen dough, sugar, butter, eggs and raisins.
2. Add the soda and cream of tartar.
3. Mix the cream of tartar with the dough.
4. Dissolve the soda in a little milk and add to dough. 
5. Place in a pan and cook in the oven until done. 

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy 

June 8, 2020

Jelly

Ingredients 

• Fruit of choice 
• Sugar

Directions

1. Press the fruit and extract its juice.
2. Add sugar to desired taste.
3. Heat the fruit juice with the sugar until the sugar is dissolved.
4.  When sugar is dissolved, no further heat is required.
5. Let the jelly cool.

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy 

June 8, 2020

Jelly

Ingredients 

• Fruit of choice 
• Sugar

Directions

1. Press the fruit and extract its juice.
2. Add sugar to desired taste.
3. Heat the fruit juice with the sugar until the sugar is dissolved.
4.  When sugar is dissolved, no further heat is required.
5. Let the jelly cool.

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy 

June 8, 2020

Chocolate Mange

Ingredients 

• 3 ounces of French isinglass
• Cold water 
• Quart of milk 
• 1/2 cake of vanilla chocolate 
• Cream

Directions

1. Dissolve the French isinglass in a little of  cold water. 
2. Boil the milk. 
3. Grate the vanilla chocolate cake and stir it with the boiled milk. 
4. Let the mix vanilla chocolate cake and milk simmer and dissolve it in the isinglass to let it simmer for 5 minutes.
5. Pour the mix into a mold.
6. Let the mix get cold and stiff. 
7. Turn out the chocolate mange and serve with cream. 

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy

June 8, 2020

Chocolate Mange

Ingredients 

• 3 ounces of French isinglass
• Cold water 
• Quart of milk 
• 1/2 cake of vanilla chocolate 
• Cream

Directions

1. Dissolve the French isinglass in a little of  cold water. 
2. Boil the milk. 
3. Grate the vanilla chocolate cake and stir it with the boiled milk. 
4. Let the mix vanilla chocolate cake and milk simmer and dissolve it in the isinglass to let it simmer for 5 minutes.
5. Pour the mix into a mold.
6. Let the mix get cold and stiff. 
7. Turn out the chocolate mange and serve with cream. 

Source — Creole Cookery Book

Prepared by Leandra Aponte Mendez

Louisiana Analogy

June 8, 2020

Chocloate Chess Pecan Pie

Ingredients:

• 1 Refrigerated pie crust
• 1 cup light corn syrup
• 1/2 cup sugar
  
• 1/4 cup butter
• 1 teaspoon vanilla
• 3 eggs
• 1 cup semisweet chocolate chips
• 1&1/2 cup pecan halves
• 1/2 cup whipping cream

Directions:

• Preheat oven to 325 degrees
• Place pie crust in 9in glass pie plate
• Beat corn syrup, sugar, butter, vanilla, and eggs in a large bowl.
• reserve 2 tablespoons chocolate chips for topping
• Stir in remaining chocolate chips and 1&1/2 cups pecans spread evenly
• Bake 55-65 mons 
• Cool for 1 hour
• Garnish pie with whipped cream 
• Store in refrigerator   

      

                         

  Prepared by-Anne Bishop

Louisiana Anthology

       June 8, 2020