Ice Cream

 

Ingredients

• 2 quarts of milk
• Tablespoon of arrowroot or cornstarch
• 4 egg whites
• Sweetener to taste
• Flavoring to taste

Directions

1. Thicken 1 quart of milk with arrowroot or cornstarch.
2. Sweeten the milk to taste.
3. Boil the quart of milk and let it cool.
4. Add in the remaining quart of milk.
5. Flavor to taste.
6. Freeze the cream until it begins to thicken.
7. Whip up the egg whites and add to the cream.

Source — Creole Cookery Book
Prepared by Elizabeth McDowell
Louisiana Anthology
June 5, 2021

Ice Cream

 

Ingredients

• 2 quarts of milk
• Tablespoon of arrowroot or cornstarch
• 4 egg whites
• Sweetener to taste
• Flavoring to taste

Directions

1. Thicken 1 quart of milk with arrowroot or cornstarch.
2. Sweeten the milk to taste.
3. Boil the quart of milk and let it cool.
4. Add in the remaining quart of milk.
5. Flavor to taste.
6. Freeze the cream until it begins to thicken.
7. Whip up the egg whites and add to the cream.

Source — Creole Cookery Book
Prepared by Elizabeth McDowell
Louisiana Anthology
June 5, 2021

Neutralizing Poison with Sweet Oil

WARNING: This is for historical purposes only. It is not current medical advice. If you think you've ingested poison, seek medical help at once.

Ingredients

• 2 gills (half a cup) of sweet (olive) oil

Directions

1. Swallow 2 gills of oil to neutralize almost every form of vegetable, animal, or mineral poison.
2. Double the amount of oil for an individual with a strong constitution.

Source — Creole Cookery Book
Prepared by Elizabeth McDowell
Louisiana Anthology
June 5, 2021

Neutralizing Poison with Sweet Oil

WARNING: This is for historical purposes only. It is not current medical advice. If you think you've ingested poison, seek medical help at once.

Ingredients

• 2 gills (half a cup) of sweet (olive) oil

Directions

1. Swallow 2 gills of oil to neutralize almost every form of vegetable, animal, or mineral poison.
2. Double the amount of oil for an individual with a strong constitution.

Source — Creole Cookery Book
Prepared by Elizabeth McDowell
Louisiana Anthology
June 5, 2021

Homemade Shrimp Creole

Ingredients

• One pound of peeled and deveined shrimp 
• One tablespoon of olive oil
• One diced green bell pepper 
• 1/2 cup of diced onion
• One diced celery stalk
• Two minced garlic cloves 
• One 14.5 ounce can stewed tomatoes 
• One 8 ounce can tomato sauce 
• One cup of chicken broth 
• One tablespoon chili powder 
• One tablespoon Worcestershire sauce 
• One tablespoon cornstarch 
• One tablespoon of water

Directions

1. Over medium to high heat, add olive oil to a skillet. 
2. Add diced bell pepper, diced onion, and diced celery to the skillet. 
3. Cook until tender. 
4. Add in stewed tomatoes, tomato sauce, chicken broth, chili powder, and Worcestershire sauce into skilled. 
5. Add shrimp to the skillet, and cover. 
6. Let the mixture simmer for about 7 minutes or until the shrimp are cooked thoroughly. 
7. In a separate bowl, mix together corn starch and water. 
8. Add mixture into the skillet and stir. 
9.  Cook for an additional 3 minutes to let the sauce thicken. 
10. Serve over cooked rice. 

Source — Family Recipe
Prepared by Ashlynn Taylor
Louisiana Anthology
January 24, 2021

Mint Sauce for Spring Lamb

Ingredients

• One cup of green spearmint
• Half cup of sugar
• One cup of good vinegar

Directions

1. Wash the tender green spearmint carefully. 
2. Chop the spearmint finely. 
3. Mix the sugar and vinegar with finely shopped spearmint. 
4. Serve the mixture over spring lamb.

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

Mint Sauce for Spring Lamb

Ingredients

• One cup of green spearmint
• Half cup of sugar
• One cup of good vinegar

Directions

1. Wash the tender green spearmint carefully. 
2. Chop the spearmint finely. 
3. Mix the sugar and vinegar with finely shopped spearmint. 
4. Serve the mixture over spring lamb.

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