White Roux

Ingredients 

• 2 sticks of butter or 1 cup

Directions

1. Place butter in medium saucepan and melt slowly on medium heat
2. Slowly stir in sifted flour with a constant stir until thin, firm paste
3. Continue to stir over low heat for 15 minutes do not let the roux brown 
4. Pour into a jar and keep until needed or use immediately
5. 1 cup of sifted flour




Source — Creole Cookery Book
Prepared by Thomas Williams
Louisiana Anthology
June 9, 2020

White Roux

Ingredients 

• 2 sticks of butter or 1 cup

Directions

1. Place butter in medium saucepan and melt slowly on medium heat
2. Slowly stir in sifted flour with a constant stir until thin, firm paste
3. Continue to stir over low heat for 15 minutes do not let the roux brown 
4. Pour into a jar and keep until needed or use immediately
5. 1 cup of sifted flour




Source — Creole Cookery Book
Prepared by Thomas Williams
Louisiana Anthology
June 9, 2020

Economical Muffins

Ingredients

• 1 unbaked loaf of bread
• 1 gallon of milk

Directions

1. Take unbaked loaf of bread and add milk until batter is created
2. Beat well and let stand for one hour
3. Bake on a griddle until thick enough to split

Source — Creole Cookery Book

Prepared by Thomas Williams

Louisiana Anthology

June 9, 2020

Economical Muffins

Ingredients

• 1 unbaked loaf of bread
• 1 gallon of milk

Directions

1. Take unbaked loaf of bread and add milk until batter is created
2. Beat well and let stand for one hour
3. Bake on a griddle until thick enough to split

Source — Creole Cookery Book

Prepared by Thomas Williams

Louisiana Anthology

June 9, 2020

Indian Pound Cake

Ingredients 

• 8 eggs
• 1 pint of powdered sugar
• 1 pint of Indian meal sifted
• 1/2 pint of wheat flour
• 1/2 lb of butter
• 1 grated nutmeg
• 1 teaspoon of cinnamon
• 1/2 glass of wine and brandy mixed

Directions

1. In a bowl stir butter and sugar to a cream
2. Beat the eggs in a separate bowl very lightly
3. Stir in meal and eggs alternately into butter and sugar mixture
4. Add your nutmeg, cinnamon and brandy and stir well
5. Butter a tin pan and pour mixture into pan 
6. Bake at 350 degrees until golden brown and toothpick can be inserted and pulled out with no residue 

Source — Creole Cookery Book

Prepared by Thomas Williams

Louisiana Anthology

June 9, 2020

Indian Pound Cake

Ingredients 

• 8 eggs
• 1 pint of powdered sugar
• 1 pint of Indian meal sifted
• 1/2 pint of wheat flour
• 1/2 lb of butter
• 1 grated nutmeg
• 1 teaspoon of cinnamon
• 1/2 glass of wine and brandy mixed

Directions

1. In a bowl stir butter and sugar to a cream
2. Beat the eggs in a separate bowl very lightly
3. Stir in meal and eggs alternately into butter and sugar mixture
4. Add your nutmeg, cinnamon and brandy and stir well
5. Butter a tin pan and pour mixture into pan 
6. Bake at 350 degrees until golden brown and toothpick can be inserted and pulled out with no residue 

Source — Creole Cookery Book

Prepared by Thomas Williams

Louisiana Anthology

June 9, 2020

Blackened Fish

Ingredients

• 1 filet of fish 
• Louisiana Cajun Blackened seasoning 
• 2 tablespoons of butter 
• 1 cup olive oil

Directions 

1. Grab a medium size skillet and at medium heat melt butter in an olive oil filled skilled so that butter does not burn
2. Season filet of fish with blackening seasoning until fish is entirely covered
3. Turn heat to medium high  and place fish gently into skillet so that oil and butter do not splash and burn you
4. Cook fish in skillet until edges start to brown once brown gently flip the fish over with a spatula and cook until fish internal temperature is 145 degrees Fahrenheit 

Source — Wayne Williams

Prepared by Thomas Williams

Louisiana Anthology

June 9, 2020