To Keep Tomatoes

 

Ingredients

• Perfectly ripe tomatoes
• Hot water
• Sugar
• Salt

Directions

1. When perfectly ripe, scald in hot water to take off skin easily.
2. When skinned, boil well in a little sugar or salt, but no water.
3. Spread in cakes about an inch thick.
4. Place cakes in sun.
5. Let sit for three to four days.
6. Pack away in separate bags to hang in a dry place.

Source — Creole Cookery Book
Prepared by Haley Sharp
Louisiana Anthology
January 1, 2021

To Keep Tomatoes

 

Ingredients

• Perfectly ripe tomatoes
• Hot water
• Sugar
• Salt

Directions

1. When perfectly ripe, scald in hot water to take off skin easily.
2. When skinned, boil well in a little sugar or salt, but no water.
3. Spread in cakes about an inch thick.
4. Place cakes in sun.
5. Let sit for three to four days.
6. Pack away in separate bags to hang in a dry place.

Source — Creole Cookery Book
Prepared by Haley Sharp
Louisiana Anthology
January 1, 2021

To Stew Fish

 

Ingredients

• One pound of butter
• Two blades of mace
• Ten cloves
• Cinnamon
• Flour
• Vinegar
• Red pepper
• Salt
• Water
• One pint of port wine
• Gravy
• Lemon or horse radish

Directions

1. Clean fish by pouring vinegar over it in a dish.
2. Place butter into frying pan and make hot.
3. Put fish into pan and remain over fire for six minutes.
4. Place fish into kettle and stew.
5. Sprinkle flour into pan, put over fire for three minutes, then pour over fish.
6. Roll one pound of butter in flour, then place over fish 
7. Add two blades of mace, ten cloves, cinnamon, red pepper, and salt. 
8. Add enough water to keep from burning while over a slow fire to stew. 
9. When half done, add pint of port wine 
10. When done, put in dish, pour gravy over it, garnish with lemon or horse radish

Source — Creole Cookery Book
Prepared by Haley Sharp
Louisiana Anthology
January 1, 2021

To Stew Fish

 

Ingredients

• One pound of butter
• Two blades of mace
• Ten cloves
• Cinnamon
• Flour
• Vinegar
• Red pepper
• Salt
• Water
• One pint of port wine
• Gravy
• Lemon or horse radish

Directions

1. Clean fish by pouring vinegar over it in a dish.
2. Place butter into frying pan and make hot.
3. Put fish into pan and remain over fire for six minutes.
4. Place fish into kettle and stew.
5. Sprinkle flour into pan, put over fire for three minutes, then pour over fish.
6. Roll one pound of butter in flour, then place over fish 
7. Add two blades of mace, ten cloves, cinnamon, red pepper, and salt. 
8. Add enough water to keep from burning while over a slow fire to stew. 
9. When half done, add pint of port wine 
10. When done, put in dish, pour gravy over it, garnish with lemon or horse radish

Source — Creole Cookery Book
Prepared by Haley Sharp
Louisiana Anthology
January 1, 2021

Fried Okra on the Stove

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of cornmeal
• 1 lb 12 oz of frozen okra
• 9 cups of vegetable oil or canola oil
• 2 tablespoons of salt
• 1 tablespoon of pepper
• 1 tablespoon of garlic salt
• 1/2 tablespoon of accent

Directions

1. Get a wide and tall pot and pour the oil into it and set the stove on high.
2. Get a container with a lid or a 1-gallon Ziploc bag and add the flour, cornmeal, salt, pepper, garlic salt, and accent in it and mix them together by closing the container and shaking it.
3. Pour the okra into the container and shake it until all the okra is covered.
4. Once the oil is hot start slowly adding the okra.
5. After removing a piece of okra and taste it once cool and remove the rest if cooked to your liking, once removed place on a platter with paper towels on the top and bottom to remove excess grease.
6. Salt and pepper to taste.

Source — David Borgognoni

Prepared by David Borgognoni
Louisiana Anthology
December 31, 2020

Fried Okra on the Stove

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of cornmeal
• 1 lb 12 oz of frozen okra
• 9 cups of vegetable oil or canola oil
• 2 tablespoons of salt
• 1 tablespoon of pepper
• 1 tablespoon of garlic salt
• 1/2 tablespoon of accent

Directions

1. Get a wide and tall pot and pour the oil into it and set the stove on high.
2. Get a container with a lid or a 1-gallon Ziploc bag and add the flour, cornmeal, salt, pepper, garlic salt, and accent in it and mix them together by closing the container and shaking it.
3. Pour the okra into the container and shake it until all the okra is covered.
4. Once the oil is hot start slowly adding the okra.
5. After removing a piece of okra and taste it once cool and remove the rest if cooked to your liking, once removed place on a platter with paper towels on the top and bottom to remove excess grease.
6. Salt and pepper to taste.

Source — David Borgognoni

Prepared by David Borgognoni
Louisiana Anthology
December 31, 2020

Chocolate Cream

Ingredients

• 1/2 cup of chocolate
• 1 cup of water
• 1 cup of sweet milk
• 1 tablespoon of cornstarch
• vanilla

Directions

1. Grate the chocolate.
2. Combine the chocolate and water together and then boil them.
3. Add the milk and allow it to reach a boil again.
4. Add the cornstarch that is dissolved in a little milk.
5. Sweeten to taste, and flavor with vanilla

Source — Creole Cookery Book
Prepared by David Borgognoni
Louisiana Anthology
December 31, 2020