To Cure Bacon

Ingredients

• 100 lbs. of meat
• 1 bushel of salt
• 1 lb. of brown sugar
• 2 ounces of common red pepper, coarsely beaten
• Salt
• Black Pepper

Directions

1. Rub meat with something harder than hand; and in packing it away, must be completely covered with the former preparation, have mixed an additional quantity of salt and pepper (say a handful of each), to stuff around the hocks.
2. Let the hams remain in salt 4 weeks, the jowls and shoulders 3, and the middlings 2 weeks.
3. Wash meat and hang, hams and shoulders hung by the large end.
4. Begin to smoke next day, and make 1 good smoke every day, until the weather becomes mild, or about the last of March; afterwards it must be occasionally examined, and the most indifferent used first.

Source — Creole Cookery Book
Prepared by Bali Hebert
Louisiana Anthology
June, 10, 2021

To Cure Bacon

Ingredients

• 100 lbs. of meat
• 1 bushel of salt
• 1 lb. of brown sugar
• 2 ounces of common red pepper, coarsely beaten
• Salt
• Black Pepper

Directions

1. Rub meat with something harder than hand; and in packing it away, must be completely covered with the former preparation, have mixed an additional quantity of salt and pepper (say a handful of each), to stuff around the hocks.
2. Let the hams remain in salt 4 weeks, the jowls and shoulders 3, and the middlings 2 weeks.
3. Wash meat and hang, hams and shoulders hung by the large end.
4. Begin to smoke next day, and make 1 good smoke every day, until the weather becomes mild, or about the last of March; afterwards it must be occasionally examined, and the most indifferent used first.

Source — Creole Cookery Book
Prepared by Bali Hebert
Louisiana Anthology
June, 10, 2021

Rice Pudding

Ingredients

• 4 tablespoons of soft boiled rice
  
• 1/4 lb. of butter 
• 1 quart of milk 
• 8 eggs 
• Sugar 
• 2 cinnamon sticks 

Directions

1. Scald milk and add cinnamon sticks. 
2. Beat 8 eggs. 
3. Combine eggs, rice, and butter. 
4. Wile milk is still warm, add it to the rice mixture. 
5. Sweeten to taste with sugar and bake in a dish. 

Source — Creole Cookery Book
Prepared by Jordan Eyler
Louisiana Anthology
June 9, 2021

Rice Pudding

Ingredients

• 4 tablespoons of soft boiled rice
  
• 1/4 lb. of butter 
• 1 quart of milk 
• 8 eggs 
• Sugar 
• 2 cinnamon sticks 

Directions

1. Scald milk and add cinnamon sticks. 
2. Beat 8 eggs. 
3. Combine eggs, rice, and butter. 
4. Wile milk is still warm, add it to the rice mixture. 
5. Sweeten to taste with sugar and bake in a dish. 

Source — Creole Cookery Book
Prepared by Jordan Eyler
Louisiana Anthology
June 9, 2021

Tapioca Pudding

Ingredients

• 1 teacup of best lump tapioca 
  
• Milk 
• 1 pint of milk 
• 1 tablespoon of butter 
• pinch of salt 
• 1 wineglass of rose water (approx. 2/3 cup) 
• 2 tablespoons of sugar 
• Pinch of grated nutmeg 
• 4 eggs 

Directions

1. Wash and soak 1 teacup of best lump tapioca overnight in milk.
2. Boil 1 pint of milk and stir in the soaked tapioca pearls.
3. Add butter, salt, sugar, rosewater, and nutmeg.
4. Beat 4 eggs lightly and stir into the tapioca pearl mixture. 
5. Mix all together well and place in a baking dish for baking for 30 minutes. 

   

 Source — Creole Cookery Book
Prepared by Jordan Eyler
Louisiana Anthology
June 9, 2021

Tapioca Pudding

Ingredients

• 1 teacup of best lump tapioca 
  
• Milk 
• 1 pint of milk 
• 1 tablespoon of butter 
• pinch of salt 
• 1 wineglass of rose water (approx. 2/3 cup) 
• 2 tablespoons of sugar 
• Pinch of grated nutmeg 
• 4 eggs 

Directions

1. Wash and soak 1 teacup of best lump tapioca overnight in milk.
2. Boil 1 pint of milk and stir in the soaked tapioca pearls.
3. Add butter, salt, sugar, rosewater, and nutmeg.
4. Beat 4 eggs lightly and stir into the tapioca pearl mixture. 
5. Mix all together well and place in a baking dish for baking for 30 minutes. 

   

 Source — Creole Cookery Book
Prepared by Jordan Eyler
Louisiana Anthology
June 9, 2021

Louisiana Orange Flower Macaroons

Ingredients

• Ten orange flowers
• Two pounds of white sugar
• Seven eggs

Directions

1. Take a cup of freshly gathered petals of the orange flower, and cut them in half with scissors. 
2. Pour the cut petals into two pounds of dry, sifted white sugar. 
3. Beat the whites of seven eggs to a stiff froth. 
4. Add the orange flowers and sugar to the egg whites and mix. 
   
5. Drop this mixture on white paper in small cakes, and bake in a slow oven (do not let them brown).

Source — La Cuisine Creole
Prepared by Francisco Simoncini
Louisiana Anthology
July 9, 2021