Louisiana Anthology Cookbook: Stewed Carrots

Louisiana Anthology Cookbook: Stewed Carrots: Ingredients 2 pounds of carrots 4 cups of milk Pinch of Salt Pinch of pepper Chopped Parsley Fresh butter rolled in flour Di...

Louisiana Anthology Cookbook: Stewed Carrots

Louisiana Anthology Cookbook: Stewed Carrots: Ingredients 2 pounds of carrots 4 cups of milk Pinch of Salt Pinch of pepper Chopped Parsley Fresh butter rolled in flour Di...

Louisiana Anthology Cookbook: Bread Pudding

Louisiana Anthology Cookbook: 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 ...

Louisiana Anthology Cookbook: Bread Pudding

Louisiana Anthology Cookbook: 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 ...

Louisiana Anthology Cookbook: Cottage Cake

Louisiana Anthology Cookbook: 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...

Louisiana Anthology Cookbook: Cottage Cake

Louisiana Anthology Cookbook: 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...

Lemon Cream

Ingredients

• Five large lemons
• Splash of juice for the lemons
• Twenty spoonfuls of water
  
• Six egg whites
• Ten ounces of loaf sugar

Directions

1. Take five large lemons; pare them as thin as possible, and steep the pairings with the juice of the lemons in 20 spoonfuls of spring water.
2. Then strain into a silver saucepan through a jelly bag.
3. Add the egg whites and beat well.
4. Add in the 10 ounces of loaf suger.
5. Set the saucepan over a very slow fire, stirring all the time one way.
6. When scalding hot, pour it into glasses.

Source — Creole Cookery Book
Prepared by Lily Huggs
Louisiana Anthology
January 5, 2021