Potato Pudding

 Ingredients

• 1 1/2 lbs. potatoes, mashed
• 3/4 lb. butter
• 6 eggs
• 3/4 lb. sugar
• 1 glass brandy
• nutmeg, mace, or lemon, to taste

Directions

• Take 1 1/2 lbs. mashed potatoes.
• While potatoes are warm, mix with 3/4 lb. of butter.
• Beat 6 eggs with 3/4 lb. of fine sugar. 
• Combine both mixtures together well.
• Mix in 1 glass of brandy, with nutmeg, mace, or lemon.
• Bake in a nice paste. 

Source — Creole Cookery Book

Prepared by Gabbi Strickland

Louisiana Anthology

June 16, 2021

Potato Pudding

 Ingredients

• 1 1/2 lbs. potatoes, mashed
• 3/4 lb. butter
• 6 eggs
• 3/4 lb. sugar
• 1 glass brandy
• nutmeg, mace, or lemon, to taste

Directions

• Take 1 1/2 lbs. mashed potatoes.
• While potatoes are warm, mix with 3/4 lb. of butter.
• Beat 6 eggs with 3/4 lb. of fine sugar. 
• Combine both mixtures together well.
• Mix in 1 glass of brandy, with nutmeg, mace, or lemon.
• Bake in a nice paste. 

Source — Creole Cookery Book

Prepared by Gabbi Strickland

Louisiana Anthology

June 16, 2021

Orange Cake

 Ingredients

• 4 ripe oranges
• 1 lb. loaf sugar
• 1 lb. good butter
• 14 oz. flour
• 10 eggs
                                                
  
  

Directions

1. Take 4 ripe oranges and roll them under your hand on the table till quite soft.
2. Break up 1 lb. loaf sugar, and use some pieces to rub off the rind of the oranges.
3. Cut the oranges, and squeeze the juice through a strainer.
4. Powder the sugar, and mix with the orange juice.
5. In a separate pan of cold water, wash and squeeze the butter until all salt and milk have been extracted.
6. Cut up butter and place into pan with orange and sugar, stirring hard until perfectly light. 
7. In a separate container, sift 14 oz. of flour. 
8. Beat 10 eggs until light and thick. Then, stir eggs into the butter and sugar by degrees, alternating with the flour.
9. Beat mixture hard for some time until combined.
10. pour mixture into large, shallow, and square buttered pan. 
11. Place into a brisk oven until properly baked.

Source — Creole Cookery Book

Prepared by Gabbi Strickland
Louisiana Anthology
June 16, 2021

Orange Cake

 Ingredients

• 4 ripe oranges
• 1 lb. loaf sugar
• 1 lb. good butter
• 14 oz. flour
• 10 eggs
                                                
  
  

Directions

1. Take 4 ripe oranges and roll them under your hand on the table till quite soft.
2. Break up 1 lb. loaf sugar, and use some pieces to rub off the rind of the oranges.
3. Cut the oranges, and squeeze the juice through a strainer.
4. Powder the sugar, and mix with the orange juice.
5. In a separate pan of cold water, wash and squeeze the butter until all salt and milk have been extracted.
6. Cut up butter and place into pan with orange and sugar, stirring hard until perfectly light. 
7. In a separate container, sift 14 oz. of flour. 
8. Beat 10 eggs until light and thick. Then, stir eggs into the butter and sugar by degrees, alternating with the flour.
9. Beat mixture hard for some time until combined.
10. pour mixture into large, shallow, and square buttered pan. 
11. Place into a brisk oven until properly baked.

Source — Creole Cookery Book

Prepared by Gabbi Strickland
Louisiana Anthology
June 16, 2021

Raspberry Crumb Cake

Ingredients

• 1 Jar raspberry jam 
• 1 box yellow cake mix

Topping

• 5 cups flour
• 1 1/2 cups sugar
• 2 tsp cinnamon
• 1 tsp vanilla
• 1 lb. butter

Directions

1. Bake cake according to directions on box for two 8x8 pans.
2. Heat jam in microwave for 1 minute then mix and pour over cake.
3. Mix ingredients for topping together.
4. Crumble topping on warm jam.
5. Put cake back in oven for 15 minutes or until desired color.
6. Pray to have the fruits of the Holy Spirit, especially self control, then cut and eat.

Source — Karen Jovene
Prepared by Annika Kay Tichenor
Louisiana Anthology
June 15, 2021

Raspberry Crumb Cake

Ingredients

• 1 Jar raspberry jam 
• 1 box yellow cake mix

Topping

• 5 cups flour
• 1 1/2 cups sugar
• 2 tsp cinnamon
• 1 tsp vanilla
• 1 lb. butter

Directions

1. Bake cake according to directions on box for two 8x8 pans.
2. Heat jam in microwave for 1 minute then mix and pour over cake.
3. Mix ingredients for topping together.
4. Crumble topping on warm jam.
5. Put cake back in oven for 15 minutes or until desired color.
6. Pray to have the fruits of the Holy Spirit, especially self control, then cut and eat.

Source — Karen Jovene
Prepared by Annika Kay Tichenor
Louisiana Anthology
June 15, 2021

Warm Slaw

Ingredients

• Large red cabbage
• Dressing for cold slaw

Directions

1. Wash, drain, and shred a large red cabbage.
2. Place the cabbage in a deep dish, cover it closely and set it on the top of a stove, or in a bake oven, till it is warm all through.
3. Make a dressing as for cold slaw and then boil it.
4. Pour the boiling dressing over the cabbage.
5. Cover the dish and send it to the table as warm as possible.

Source — Creole Cookery Book
Prepared by Annika Kay Tichenor
Louisiana Anthology
June 15, 2021