Stewed Tomatoes

Ingredients 

• Tomatoes 
• Salt – to taste 
• Cayenne pepper – to taste 
• 1 tsp brown sugar 
• Grated bread or cracker
• Butter 
• Powered mace 

Directions 

1. Peel the tomatoes. 
2. Cut the tomatoes in half and squeeze out the seeds. 
3. Place the tomatoes into a stewpan. 
4. Add the remaining ingredients to the tomatoes in the stewpan. 
5. Stew them slowly, till perfectly done. 
6. Serve the stewed tomatoes hot. The tomatoes make a very nice appendage to beefsteak, and other tasteless dishes. 

Source – Creole Cookery Book 

Prepared by Ashley Angelle 

Louisiana Anthology 

January 4, 2021

Stewed Tomatoes

Ingredients 

• Tomatoes 
• Salt – to taste 
• Cayenne pepper – to taste 
• 1 tsp brown sugar 
• Grated bread or cracker
• Butter 
• Powered mace 

Directions 

1. Peel the tomatoes. 
2. Cut the tomatoes in half and squeeze out the seeds. 
3. Place the tomatoes into a stewpan. 
4. Add the remaining ingredients to the tomatoes in the stewpan. 
5. Stew them slowly, till perfectly done. 
6. Serve the stewed tomatoes hot. The tomatoes make a very nice appendage to beefsteak, and other tasteless dishes. 

Source – Creole Cookery Book 

Prepared by Ashley Angelle 

Louisiana Anthology 

January 4, 2021

Okra Soup

Ingredients 

• ¼ of a peck of okra (1.5 pounds) 
• ½ of a peck of potatoes (7.5 pounds) 
• Leg of beef 
• 10 quarts cold water 
• Cayenne – to taste 
• Salt – to taste 
• Pepper – to taste 

Directions 

1. Fill a pot with 10 quarts of cold water. 
2. Cut the okra into small pieces. 
3. Skin the potatoes. 
4. Place all ingredients in the pot. 
5. Boil gently for 7 hours. There may be white froth that rises to the top from the ingredients when boiling. Remove (skim) this froth with a spoon and discard. 
6. Season with cayenne, black pepper and/or salt to your liking. 

Source – Creole Cookery Book 

Prepared by Ashley Angelle 

Louisiana Anthology 

January 4, 2021

Okra Soup

Ingredients 

• ¼ of a peck of okra (1.5 pounds) 
• ½ of a peck of potatoes (7.5 pounds) 
• Leg of beef 
• 10 quarts cold water 
• Cayenne – to taste 
• Salt – to taste 
• Pepper – to taste 

Directions 

1. Fill a pot with 10 quarts of cold water. 
2. Cut the okra into small pieces. 
3. Skin the potatoes. 
4. Place all ingredients in the pot. 
5. Boil gently for 7 hours. There may be white froth that rises to the top from the ingredients when boiling. Remove (skim) this froth with a spoon and discard. 
6. Season with cayenne, black pepper and/or salt to your liking. 

Source – Creole Cookery Book 

Prepared by Ashley Angelle 

Louisiana Anthology 

January 4, 2021

Bread Pudding

Ingredients

• 2 cups milk
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/3 cup sugar
• Pinch of salt
  
• 1/2 loaf of sweet egg bread cut into 2 inch cubes
• 2 eggs (beaten)

Directions

1. Preheat oven to 350 degrees.In a small saucepan over low heat, add warm milk, butter, vanilla, sugar and salt.
2. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
3. Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned.
4. Serve at room temperature.

Source — Times Cooking
Prepared by Laura Hurd
Louisiana Anthology
January 5, 2021

Bread Pudding

Ingredients

• 2 cups milk
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/3 cup sugar
• Pinch of salt
  
• 1/2 loaf of sweet egg bread cut into 2 inch cubes
• 2 eggs (beaten)

Directions

1. Preheat oven to 350 degrees.In a small saucepan over low heat, add warm milk, butter, vanilla, sugar and salt.
2. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
3. Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned.
4. Serve at room temperature.

Source — Times Cooking
Prepared by Laura Hurd
Louisiana Anthology
January 5, 2021

Cottage Cake

Ingredients

• 3 eggs
• 1 teacup of brown sugar
• 2 teacups of molasses
• 1 teacup of beaten ginger
• 2 teacups of butter
• 1 teacup of cream or milk
• Pinch of baking soda
• 3 cups of flour
• Lemon or Orange zest

Directions

1. Take the 3 eggs (separately beaten), and mix with all other ingredients except for zest until evenly mixed.
2. Mix until it has the consistency of a pound cake.
3. Add zest of choice to enhance flavor.
4. Bake in either large or small tins.

Source — Creole Cookery Book
Prepared by Laura Hurd
Louisiana Anthology
January 5, 2021