Herb Gumbo

Ingredients

• 1 lb. butter
• Pinch of flour
• 1/2 lb. raw ham
• Onion
• Red and Green Pepper
• Spinach
• Lettuce
• Green Cabbage
• Raddish
• Turnips

Directions

1. Boil herbs thoroughly together, chopped fine.
2. Put in a bowl a tablespoonful of butter.
3. When hot, put in 1 lb. of brisket of veal.
4. Smother slowly for 1⁄2 hour.
5. Add a pinch of flour.
6. Let veal fry brown.
7. Add onions to taste.
8. Add 1⁄2 lb. of raw ham cut in small pieces.
9. Put in herbs for a little while; then add boiling water, say about 11 cups.
10. Let stew together for about 3⁄4 hour.
11. Add red or green pepper.
12. Serve with rice in separate dish; herbs, spinach, lettuce and mustard tops predominate; green cabbage, raddish, and turnip tops in small quantities.

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

Herb Gumbo

Ingredients

• 1 lb. butter
• Pinch of flour
• 1/2 lb. raw ham
• Onion
• Red and Green Pepper
• Spinach
• Lettuce
• Green Cabbage
• Raddish
• Turnips

Directions

1. Boil herbs thoroughly together, chopped fine.
2. Put in a bowl a tablespoonful of butter.
3. When hot, put in 1 lb. of brisket of veal.
4. Smother slowly for 1⁄2 hour.
5. Add a pinch of flour.
6. Let veal fry brown.
7. Add onions to taste.
8. Add 1⁄2 lb. of raw ham cut in small pieces.
9. Put in herbs for a little while; then add boiling water, say about 11 cups.
10. Let stew together for about 3⁄4 hour.
11. Add red or green pepper.
12. Serve with rice in separate dish; herbs, spinach, lettuce and mustard tops predominate; green cabbage, raddish, and turnip tops in small quantities.

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

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