Pickled Oysters

Ingredients

• Oysters 
• 1 pint of liquor from oysters
• 2 pints of vinegar
• Allspice
• Mace

Directions

1. Open oysters and scald them in the liquor.
2. Take the oysters out.
3. Add 2 pints of vinegar, with allspice and mace, to 1 pint of liquor.
4. Boil for 1 hour.
5. Pour over oysters when cold.

Source — Creole Cookery Book
Prepared by Ashanti Malone
Louisiana Anthology
December 8, 2020

Pickled Oysters

Ingredients

• Oysters 
• 1 pint of liquor from oysters
• 2 pints of vinegar
• Allspice
• Mace

Directions

1. Open oysters and scald them in the liquor.
2. Take the oysters out.
3. Add 2 pints of vinegar, with allspice and mace, to 1 pint of liquor.
4. Boil for 1 hour.
5. Pour over oysters when cold.

Source — Creole Cookery Book
Prepared by Ashanti Malone
Louisiana Anthology
December 8, 2020

Clam Pie

Ingredients

• 1 quart of clams
• 2 tablespoons of butter
• A coffee cup of cream
• Salt
• Pepper

Directions

1. Chop clams quite fine.
2. Add 2 tablespoons of butter and a coffee cup of cream.
3. Season with pepper and salt.
4. Bake in a rich paste.

Source — Creole Cookery Book
Prepared by Ashanti Malone
Louisiana Anthology
December 8, 2020

Clam Pie

Ingredients

• 1 quart of clams
• 2 tablespoons of butter
• A coffee cup of cream
• Salt
• Pepper

Directions

1. Chop clams quite fine.
2. Add 2 tablespoons of butter and a coffee cup of cream.
3. Season with pepper and salt.
4. Bake in a rich paste.

Source — Creole Cookery Book
Prepared by Ashanti Malone
Louisiana Anthology
December 8, 2020

Pecan Pie

 Ingredients

• 1 unbaked pie shell
• 1 cup of dark corn syrup 
• 3/4 cup of sugar
• 3 eggs, slightly beaten
• 3 tablespoons of butter
• 1 teaspoon of vanilla
• 1 cup of pecans, coarsely broken (1/4 inches or larger). 

Directions

1. Boil syrup and sugar together about 2 minutes.
2. Pour slowly over eggs, stir well.
3. Add butter, vanilla, and pecans. 
4. Pour mixture into unbaked pie shell.
5. Preheat oven to 375 Fahrenheit. Bake for 50 minutes or until done. 
6. Pie will be done when completely puffed across top. Let cool and enjoy. 

Source — Hannah's Cookbook 

Prepared by Hannah Freeman
Louisiana Anthology
December 08, 2019

Pecan Pie

 Ingredients

• 1 unbaked pie shell
• 1 cup of dark corn syrup 
• 3/4 cup of sugar
• 3 eggs, slightly beaten
• 3 tablespoons of butter
• 1 teaspoon of vanilla
• 1 cup of pecans, coarsely broken (1/4 inches or larger). 

Directions

1. Boil syrup and sugar together about 2 minutes.
2. Pour slowly over eggs, stir well.
3. Add butter, vanilla, and pecans. 
4. Pour mixture into unbaked pie shell.
5. Preheat oven to 375 Fahrenheit. Bake for 50 minutes or until done. 
6. Pie will be done when completely puffed across top. Let cool and enjoy. 

Source — Hannah's Cookbook 

Prepared by Hannah Freeman
Louisiana Anthology
December 08, 2019

Corn Bread

 Ingredients

• 2 cups of cornmeal
• 1 cup of flour
• 1 1/2 pints of milk
• 2 eggs
• 2 tablespoons of molasses
• 2 tablespoons of butter
• 1 tablespoons of yeast powder
• A pinch of salt

Directions

1. In a large mixing bowl, combine all the ingredients and mix well.
2. Pour mixture into a baking pan.
3. Preheat oven to 400 degrees Fahrenheit. Cook for 20 minutes or until golden brown.
4. Let cool, cut to serve and enjoy!

Source — Creole Cookery Book
Prepared by Hannah Freeman
Louisiana Anthology
December 07, 2020