Mangoes

 Ingredients

• Mangoes
• Salt
• Vinegar
• Water
• Alum
• Cabbage leaves
• 1 lb. ginger
• 1 lb. grated horse radish
• 1/2 lb. garlic
• 2 oz. black mustard seed
• 2 oz. celery seed
• 2 oz. ground mace
• 2 oz. ground cloves
• 1 small cucumber per mango
• 1 long white pepper per mango
• Olive oil
• Worsted string
• Red pepper
• Brown sugar

Directions

1. Put mangoes into salt and water and soak for 9 days.
2. Cut mangoes and remove insides.
3. Put the mangoes in a kettle, cover with vinegar and water.
4. Add a lump of alum about the size of a hickory nut.
5. Put cabbage leaves around the mangoes.
6. Put mangoes on the stove to keep warm but not boil; keep them on the stove until green. 
7. Take 1 lb. ginger and crack it, but do not powder it fine.
8. Combine ginger, horse radish, garlic, black mustard seed, ground mace, and cloves. 
9. In each mango, put a small cucumber and long white pepper.
10. Mix stuffing with olive oil; fill mangoes and tie them with a worsted string. 
11. Pour boiling vinegar over them two or three times.
12. Put whole red pepper in each jar; fill the spaces with cucumbers. 
13. Put a little unmixed mustard and brown sugar in the top of each jar. 
14. Seal jars and put them away for a year or more.
15. This quantity of stuffing will fill thirty or forty mangoes. 

Source — Creole Cookery Book

Prepared by Gabbi Strickland
Louisiana Anthology
June 16, 2021

Mangoes

 Ingredients

• Mangoes
• Salt
• Vinegar
• Water
• Alum
• Cabbage leaves
• 1 lb. ginger
• 1 lb. grated horse radish
• 1/2 lb. garlic
• 2 oz. black mustard seed
• 2 oz. celery seed
• 2 oz. ground mace
• 2 oz. ground cloves
• 1 small cucumber per mango
• 1 long white pepper per mango
• Olive oil
• Worsted string
• Red pepper
• Brown sugar

Directions

1. Put mangoes into salt and water and soak for 9 days.
2. Cut mangoes and remove insides.
3. Put the mangoes in a kettle, cover with vinegar and water.
4. Add a lump of alum about the size of a hickory nut.
5. Put cabbage leaves around the mangoes.
6. Put mangoes on the stove to keep warm but not boil; keep them on the stove until green. 
7. Take 1 lb. ginger and crack it, but do not powder it fine.
8. Combine ginger, horse radish, garlic, black mustard seed, ground mace, and cloves. 
9. In each mango, put a small cucumber and long white pepper.
10. Mix stuffing with olive oil; fill mangoes and tie them with a worsted string. 
11. Pour boiling vinegar over them two or three times.
12. Put whole red pepper in each jar; fill the spaces with cucumbers. 
13. Put a little unmixed mustard and brown sugar in the top of each jar. 
14. Seal jars and put them away for a year or more.
15. This quantity of stuffing will fill thirty or forty mangoes. 

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

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