Gold Cake

Ingredients

• Half cup of butter
  
• Two cups of sugar
• Six eggs
• Half cup of milk 
• Half teaspoonful of soda
• One teaspoonful of cream of tartar
• Bag of flour
• One teaspoonful of cinnamon (optional)
• Half nutmeg (optional)
• Currants and raisins (optional)

Directions

1. Stir to a cream with butter and sugar.
2. Add yolks of six eggs into
   mixture and beat very stiff.
3. Add milk and soda into the mixture. 
4. Mix cream of tartar with flour until thick as cup cake. 
5. Flavor cake with cinnamon, nutmeg, or currants and raisins. 

Source — Creole Cookery Book
Prepared by Lindsay Fortenberry
Louisiana Anthology
June 10, 2021

Slow Cooker Pot Roast with Potatoes and Carrots

Ingredients

• 1 1/2 Tbsp olive oil
• 1 (3 lb) chuck roast
• Salt and freshly ground black pepper
• 1 medium yellow onion, peeled, halved and cut into thick slices
• 5 garlic cloves, minced (1 1/2 Tbsp)
• 1 1/4 cups cup beef broth
• 2 tsp Worcestershire sauce
• 1 Tbsp minced fresh thyme
• 1 Tbsp minced fresh rosemary
• 2.5 lbs small yukon gold potatoes, left whole
• 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces
• 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth, optional, for thickening gravy
• 2 Tbsp chopped fresh parsley

Directions

1. Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab roast dry with paper towels, season all over with salt and pepper.
2. Sear roast in pot until browned on both sides, about 4 - 5 minutes per side. Transfer roast to slow cooker.
3. Add remaining 1/2 Tbsp olive oil to pot. Add onion and saute 2 minutes, add garlic and saute 30 seconds longer. Pour onion mixture over roast in slow cooker.
4. Return pot to heat, pour in beef broth, Worcestershire, thyme and rosemary and cook about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot. Remove from heat.
5. Layer potatoes and carrots over onion layer in slow cooker, pour beef broth evenly over top then season with salt and pepper.
6. Cover slow cooker and cook on low heat until roast and vegetables are tender, about 8 - 9 hours.
7. Remove roast and vegetables, shred roast (discard fat) and cut potatoes if desired.
8. Plate roast and vegetables, pour gravy over the top and sprinkle with parsley.

Source — Cooking Classy
Prepared by Bali Hebert
Louisiana Anthology
July 16, 2019

Slow Cooker Pot Roast with Potatoes and Carrots

Ingredients

• 1 1/2 Tbsp olive oil
• 1 (3 lb) chuck roast
• Salt and freshly ground black pepper
• 1 medium yellow onion, peeled, halved and cut into thick slices
• 5 garlic cloves, minced (1 1/2 Tbsp)
• 1 1/4 cups cup beef broth
• 2 tsp Worcestershire sauce
• 1 Tbsp minced fresh thyme
• 1 Tbsp minced fresh rosemary
• 2.5 lbs small yukon gold potatoes, left whole
• 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces
• 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth, optional, for thickening gravy
• 2 Tbsp chopped fresh parsley

Directions

1. Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab roast dry with paper towels, season all over with salt and pepper.
2. Sear roast in pot until browned on both sides, about 4 - 5 minutes per side. Transfer roast to slow cooker.
3. Add remaining 1/2 Tbsp olive oil to pot. Add onion and saute 2 minutes, add garlic and saute 30 seconds longer. Pour onion mixture over roast in slow cooker.
4. Return pot to heat, pour in beef broth, Worcestershire, thyme and rosemary and cook about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot. Remove from heat.
5. Layer potatoes and carrots over onion layer in slow cooker, pour beef broth evenly over top then season with salt and pepper.
6. Cover slow cooker and cook on low heat until roast and vegetables are tender, about 8 - 9 hours.
7. Remove roast and vegetables, shred roast (discard fat) and cut potatoes if desired.
8. Plate roast and vegetables, pour gravy over the top and sprinkle with parsley.

Source — Cooking Classy
Prepared by Bali Hebert
Louisiana Anthology
July 16, 2019

To Batter Oysters

Ingredients

• 8 eggs
• 2 teaspoons butter
• Wheat flour
• Pepper
• Salt
• Lard

Directions

1. Make the batter by whisking together the eggs, butter, and flour. 
2. Add salt and pepper to taste. 
3. Drain the oysters from their juices and stir them in the batter. 
4. Drop some of the oyster mixtures from a ladle into boiling lard.
5. Let the oysters cook until golden brown.

Source — Creole Cookery Book
Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

To Batter Oysters

Ingredients

• 8 eggs
• 2 teaspoons butter
• Wheat flour
• Pepper
• Salt
• Lard

Directions

1. Make the batter by whisking together the eggs, butter, and flour. 
2. Add salt and pepper to taste. 
3. Drain the oysters from their juices and stir them in the batter. 
4. Drop some of the oyster mixtures from a ladle into boiling lard.
5. Let the oysters cook until golden brown.

Source — Creole Cookery Book
Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

To Boil a Westphalia Ham

Ingredients

• Westphalia ham or Smithfield ham 
• Water
• Brown Sugar
• Sherry wine

Directions

1. Let the ham soak overnight in a tub of water.
2. Boil it in the same water for 3 hours and let it cool in the same water. 
3. Skin the ham and mix brown sugar and sherry wine in a bowl until sugar is moist. Once sugar and wine are combined put a heavy layer of that mixture on the ham. 
4. Put the ham in the oven and let the sugar brown. 

Source — Cooking in Old Creole Days.
Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021

To Boil a Westphalia Ham

Ingredients

• Westphalia ham or Smithfield ham 
• Water
• Brown Sugar
• Sherry wine

Directions

1. Let the ham soak overnight in a tub of water.
2. Boil it in the same water for 3 hours and let it cool in the same water. 
3. Skin the ham and mix brown sugar and sherry wine in a bowl until sugar is moist. Once sugar and wine are combined put a heavy layer of that mixture on the ham. 
4. Put the ham in the oven and let the sugar brown. 

Source — Cooking in Old Creole Days.
Prepared by Caitlyn Craddock
Louisiana Anthology
June 10, 2021