Egg Sauce with Lemon

Ingredients

• Six eggs
• One cup of melted butter
• Salt to taste
• Pepper to taste 
• One cup of lemon juice, vinegar, or catsup (as preferred) 

Directions

1. Boil eggs
2. Ice eggs after boiling. 
3. Peel iced eggs
4. Slice the peeled eggs. 
5. Melt butter into a bowl.
6. Add salt and pepper into the melted butter.
7. Add slices eggs into the butter mixture. 
8. Stir the mixture. 
9. Add lemon juice, vinegar, or catsup to the mixture. 
10. Serve immediately 

Source — La Cuisine Creole
Prepared by Ashlynn Taylor
Louisiana Anthology
January 24, 2021

Egg Sauce with Lemon

Ingredients

• Six eggs
• One cup of melted butter
• Salt to taste
• Pepper to taste 
• One cup of lemon juice, vinegar, or catsup (as preferred) 

Directions

1. Boil eggs
2. Ice eggs after boiling. 
3. Peel iced eggs
4. Slice the peeled eggs. 
5. Melt butter into a bowl.
6. Add salt and pepper into the melted butter.
7. Add slices eggs into the butter mixture. 
8. Stir the mixture. 
9. Add lemon juice, vinegar, or catsup to the mixture. 
10. Serve immediately 

Source — La Cuisine Creole
Prepared by Ashlynn Taylor
Louisiana Anthology
January 24, 2021

Christmas Plum Pudding

Ingredients

• 3 cups of raisins
• 1 cup of currants
• 1 1/2 cups of bread crumbs
• 1 cup of flour 
• 1 1/2 cup of beef-suet 
• 9 eggs 
• 25 ml of brandy 
• 1 cup of citron and orange peel
• 1 teaspoon nutmeg
• 1 teaspoon ginger

Directions

1. Chop the suet finely
2. Mix finely chopped suet, bread-crumbs, and flour.
3. Wash and thoroughly dry currants. Add to the suet, breadcrumb, and flour mixture. 
4. Cut orange peel into thin slices 
5. Add citron and orange slices into mixture.
6. Add raisins to the mixture. 
7. Add nutmeg and ginger
8. Mix it all well until all ingredients are mixed together. 
9. Beat the eggs in a separate bowl and then add to the mixture. 
10. Add brandy to the mixture. 
11. Mix the contents well allowing for every ingredient to be moistened. 
12. Pour the mixture into a buttered mold. 
13.  Cover the buttered mold tightly. 
14. Boil for 6 hours for immediate use

Source — La Cuisine Creole
Prepared by Ashlynn Taylor
Louisiana Anthology
January 22, 2021

Christmas Plum Pudding

Ingredients

• 3 cups of raisins
• 1 cup of currants
• 1 1/2 cups of bread crumbs
• 1 cup of flour 
• 1 1/2 cup of beef-suet 
• 9 eggs 
• 25 ml of brandy 
• 1 cup of citron and orange peel
• 1 teaspoon nutmeg
• 1 teaspoon ginger

Directions

1. Chop the suet finely
2. Mix finely chopped suet, bread-crumbs, and flour.
3. Wash and thoroughly dry currants. Add to the suet, breadcrumb, and flour mixture. 
4. Cut orange peel into thin slices 
5. Add citron and orange slices into mixture.
6. Add raisins to the mixture. 
7. Add nutmeg and ginger
8. Mix it all well until all ingredients are mixed together. 
9. Beat the eggs in a separate bowl and then add to the mixture. 
10. Add brandy to the mixture. 
11. Mix the contents well allowing for every ingredient to be moistened. 
12. Pour the mixture into a buttered mold. 
13.  Cover the buttered mold tightly. 
14. Boil for 6 hours for immediate use

Source — La Cuisine Creole
Prepared by Ashlynn Taylor
Louisiana Anthology
January 22, 2021

Cranberry Sauce

Ingredients

• Quart of fresh cranberries 
• 1/2 cup of water 
• 1/2 cup of brown sugar 

Directions

1. Wash the quart of cranberries thoroughly in cool water.
2. Preheat a saucepan on low.
3. Combine washed cranberries, brown sugar, and water into the preheated saucepan.
4. Cover the pan 
5. Cook the combined ingredients on low allowing for it to stew for 1 hour.
6. Dip a quart sized bowl into cool water allowing for the bowl to chill.
7. Dry the chilled bowl. 
8. Pour the stewed cranberry mixture into the chilled bowl. 
9. Let the cranberry mixture sit until jelled. 

Source — La Cuisine Creole
Prepared by Ashlynn Taylor

Louisiana Anthology
January 22, 2021

Cranberry Sauce

Ingredients

• Quart of fresh cranberries 
• 1/2 cup of water 
• 1/2 cup of brown sugar 

Directions

1. Wash the quart of cranberries thoroughly in cool water.
2. Preheat a saucepan on low.
3. Combine washed cranberries, brown sugar, and water into the preheated saucepan.
4. Cover the pan 
5. Cook the combined ingredients on low allowing for it to stew for 1 hour.
6. Dip a quart sized bowl into cool water allowing for the bowl to chill.
7. Dry the chilled bowl. 
8. Pour the stewed cranberry mixture into the chilled bowl. 
9. Let the cranberry mixture sit until jelled. 

Source — La Cuisine Creole
Prepared by Ashlynn Taylor

Louisiana Anthology
January 22, 2021

Baked Tomatoes

 Ingredients

• One dozen tomatoes 
• Slice of bread
• Butter
• Pepper
• Salt
• 3/4 cup bread Crumbs

Directions

1. Preheat oven to 350 degrees F.
2. Scald and peel tomatoes.
3. Batter a shallow baking dish.
4. Place tender tomatoes into dish without breaking them.
5. Fill extra space between the tomatoes with small pieces of buttered bread.
6. Mash the remaining tomatoes, straining out all the hard parts.
7. Mix mashed tomatoes with a spoonful of butter, and a small amount of salt and pepper.
8. Pour mixture over the rest of the dish.
9. Sprinkle bread crumbs to the top.
10. Bake about 1/2 an hour.

Source — Creole Cookery Book
Prepared by Brittany Emery
Louisiana Anthology
January 6, 2020