Codfish Cakes

Ingredients

• Codfish
• Potatoes
• Eggs
• Butter
• Pepper
• Flour
• Lard

Directions

1. Soak the codfish all night, then scald for 10 minutes.
2. Put to codfish equal quantity of potatoes boiled and mashed.
3. Moisten it with beaten eggs, a bit of butter, and a little pepper.
4. Form mixture into round cakes, about 1/2 and inch thick, and roll each of them in flour.
5. Bring lard to a boil. 
6. Fry in hot lard until they are a delicate brown (the cakes must be fried gently).

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Codfish Cakes

Ingredients

• Codfish
• Potatoes
• Eggs
• Butter
• Pepper
• Flour
• Lard

Directions

1. Soak the codfish all night, then scald for 10 minutes.
2. Put to codfish equal quantity of potatoes boiled and mashed.
3. Moisten it with beaten eggs, a bit of butter, and a little pepper.
4. Form mixture into round cakes, about 1/2 and inch thick, and roll each of them in flour.
5. Bring lard to a boil. 
6. Fry in hot lard until they are a delicate brown (the cakes must be fried gently).

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Curry of Cold Roast Fowl

Ingredients

• Fowl
• 2 large onions
• 2 apples
• 2 tomatoes
• 2 oz. of butter
• 1 dessert spoonful (1 tablespoon) of curry powder or paste
• 1/2 pt. of gravy or soup-stock
• 1 spoonful of lemon juice

Directions

1. Fry the fowl and the onions in butter to a light brown color.
2. Stew the apples or fry them also.
3. Put all onions, apples, gravy, and fowl with the tomatoes and lemon juice into a stewing pan and let it stew for 30 minutes.
4. If curry paste is used instead of curry powder, no lemon juice is required.
5. Then serve with boiled rice.

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Curry of Cold Roast Fowl

Ingredients

• Fowl
• 2 large onions
• 2 apples
• 2 tomatoes
• 2 oz. of butter
• 1 dessert spoonful (1 tablespoon) of curry powder or paste
• 1/2 pt. of gravy or soup-stock
• 1 spoonful of lemon juice

Directions

1. Fry the fowl and the onions in butter to a light brown color.
2. Stew the apples or fry them also.
3. Put all onions, apples, gravy, and fowl with the tomatoes and lemon juice into a stewing pan and let it stew for 30 minutes.
4. If curry paste is used instead of curry powder, no lemon juice is required.
5. Then serve with boiled rice.

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Gombo of Okra or Filee

Ingredients

• 2 lbs of chicken or meat
• 1 qt of sliced okra or a coffee-cupful of filee
• White rice
• Optional
• Oyster
• Crab
• Shrimp
• Green corn
• Tomatoes
• 1/2 lb of ham (or bacon)

Directions

1. Cut up and season the chicken, meat, or other material to make the soup (2 pounds of meat or chicken, bones and all, with 1/2 a pound of ham or less of breakfast-bacon will flavor a gallon of soup)
2. Fry the meat or chicken top a light brown in a pot
3. Add boiling water in proportion to your meat and let simmer for at least two hours
4. Take the large bones from the pot and add one quart of okra or a preparation of dried and pounded sassafras leaves called filee
5. Never drain gombo
6. If desired, add oysters, crabs, shrimp, green corn, tomatoes, etc.
7. Boil rice and serve with gombo

• This recipe will serve 6 people

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Gombo of Okra or Filee

Ingredients

• 2 lbs of chicken or meat
• 1 qt of sliced okra or a coffee-cupful of filee
• White rice
• Optional
• Oyster
• Crab
• Shrimp
• Green corn
• Tomatoes
• 1/2 lb of ham (or bacon)

Directions

1. Cut up and season the chicken, meat, or other material to make the soup (2 pounds of meat or chicken, bones and all, with 1/2 a pound of ham or less of breakfast-bacon will flavor a gallon of soup)
2. Fry the meat or chicken top a light brown in a pot
3. Add boiling water in proportion to your meat and let simmer for at least two hours
4. Take the large bones from the pot and add one quart of okra or a preparation of dried and pounded sassafras leaves called filee
5. Never drain gombo
6. If desired, add oysters, crabs, shrimp, green corn, tomatoes, etc.
7. Boil rice and serve with gombo

• This recipe will serve 6 people

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Butter Biscuits

Ingredients

• 2 lbs of sifter flour
• 1/2 pint of milk
• 1/2 lb of butter
• 2 tablespoons of yeast
• 2 eggs

Directions

1. Sift 2 lbs of flour into a bowl.
2. Add 1/2 lb of butter, 1/2 pint of milk, 2 tablespoons of yeast, and 2 eggs.
3. Mix.
4. Set out to rise.
5. Bake until golden brown.

Source — Creole Cookery Book
Prepared by Brennaugh K. Joiner
Louisiana Anthology
June 9, 2020