Parsnip Fritters

Ingredients

• Parsnips
• Four beaten eggs
• One pint of milk
• One tablespoon of flour
• Butter
• Lard

Directions

Batter

1.   Mix the eggs, milk, and flour in a bowl.

Parsnips

1. Boil lard in a frying pan.
2. Split and cut parsnips into pieces.
3. Put a large spoonful of butter and a spoonful of the batter over every piece of parsnip.
   
4. Place parsnips into the frying pan with lard.
5. Cook until parsnips are golden brown and crispy.
6. When done, drain lard and serve parsnips hot as breakfast or dinner.

Source — Creole Cookery Book
Prepared by Camryn Petrus
Louisiana Anthology
June 6, 2021

Parsnip Fritters

Ingredients

• Parsnips
• Four beaten eggs
• One pint of milk
• One tablespoon of flour
• Butter
• Lard

Directions

Batter

1.   Mix the eggs, milk, and flour in a bowl.

Parsnips

1. Boil lard in a frying pan.
2. Split and cut parsnips into pieces.
3. Put a large spoonful of butter and a spoonful of the batter over every piece of parsnip.
   
4. Place parsnips into the frying pan with lard.
5. Cook until parsnips are golden brown and crispy.
6. When done, drain lard and serve parsnips hot as breakfast or dinner.

Source — Creole Cookery Book
Prepared by Camryn Petrus
Louisiana Anthology
June 6, 2021

Carolina Boiled Rice

Ingredients

• Rice
• Pinch of salt
• Water

Directions

1. Clean the rice well.
2. Prepare a saucepan with enough water to cover the desired amount of rice.
3. Add a pinch of salt.
4. Bring to a boil.
5. Pour in the rice. 
6. Boil the rice for 20 minutes and keep covered.
7. Drain water from the pan.
8. Set the rice back on the stove without a lid. 
9. Allow the rice to dry and all grains to separate.
10. Once the rice is soft, white, and separated from all pieces, it is ready to be served.

Source — Creole Cookery Book
Prepared by Camryn Petrus
Louisiana Anthology
June 6, 2021

Carolina Boiled Rice

Ingredients

• Rice
• Pinch of salt
• Water

Directions

1. Clean the rice well.
2. Prepare a saucepan with enough water to cover the desired amount of rice.
3. Add a pinch of salt.
4. Bring to a boil.
5. Pour in the rice. 
6. Boil the rice for 20 minutes and keep covered.
7. Drain water from the pan.
8. Set the rice back on the stove without a lid. 
9. Allow the rice to dry and all grains to separate.
10. Once the rice is soft, white, and separated from all pieces, it is ready to be served.

Source — Creole Cookery Book
Prepared by Camryn Petrus
Louisiana Anthology
June 6, 2021

Stewed Duck

Ingredients

• Duck
• Salt
• Cayenne
• One pint of good gravy
• Two teaspoons of fine ground rice
• One glass of port wine

Directions

1. Cut the duck into joints.
2. Lay the duck and pour the good gravy into a stewpan.
3. Bring to a boil and remove the scum as it rises.
4. Season to taste with salt and cayenne.
5. Let stew gently for 45 minutes.
6. Mix ground rice with port wine and stir into gravy.
7. Wait 7 to 8 minutes for rice, wine, and gravy to blend.
8. Serve hot.

Source — Creole Cookery Book

Prepared by Camryn Petrus
Louisiana Anthology
June 6, 2021

Stewed Duck

Ingredients

• Duck
• Salt
• Cayenne
• One pint of good gravy
• Two teaspoons of fine ground rice
• One glass of port wine

Directions

1. Cut the duck into joints.
2. Lay the duck and pour the good gravy into a stewpan.
3. Bring to a boil and remove the scum as it rises.
4. Season to taste with salt and cayenne.
5. Let stew gently for 45 minutes.
6. Mix ground rice with port wine and stir into gravy.
7. Wait 7 to 8 minutes for rice, wine, and gravy to blend.
8. Serve hot.

Source — Creole Cookery Book

Prepared by Camryn Petrus
Louisiana Anthology
June 6, 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