Oyster Soup for Six Persons

Ingredients

• Two quarts of oysters
• Quart of liquor
• Handful of chopped ham
• Few blades of mace
• 1/4 of a large onion
• Salt
• Pepper
• Tablespoon of flower
• 1/4 Pound of butter
• Pint of milk and cream

Directions

1. Strain and drain two quarts of oysters.
2. Add a handful of chopped ham, fat and lean, a few blades of mace, one-fourth of a large onion, salt and pepper to a quart of liquor.
3. Boil for one hour.
4. Strain.
5. Make a tablespoonful of flour and a quarter pound of butter into a soft paste and set aside.
6. Put Oysters into liquor for 8-10 minutes or until plump.
7. Stir in the past and leave until dinner is ready.
8. Put the soup on again until it comes to a boil.
9. Add a pint each of milk and cream.
10. Stir the entire time until it comes to a boil again.
11. Serve.

Source — Creole Cookery Book
Prepared by Paul Johnson
Louisiana Anthology
June 16, 2021

Oyster Soup for Six Persons

Ingredients

• Two quarts of oysters
• Quart of liquor
• Handful of chopped ham
• Few blades of mace
• 1/4 of a large onion
• Salt
• Pepper
• Tablespoon of flower
• 1/4 Pound of butter
• Pint of milk and cream

Directions

1. Strain and drain two quarts of oysters.
2. Add a handful of chopped ham, fat and lean, a few blades of mace, one-fourth of a large onion, salt and pepper to a quart of liquor.
3. Boil for one hour.
4. Strain.
5. Make a tablespoonful of flour and a quarter pound of butter into a soft paste and set aside.
6. Put Oysters into liquor for 8-10 minutes or until plump.
7. Stir in the past and leave until dinner is ready.
8. Put the soup on again until it comes to a boil.
9. Add a pint each of milk and cream.
10. Stir the entire time until it comes to a boil again.
11. Serve.

Source — Creole Cookery Book
Prepared by Paul Johnson
Louisiana Anthology
June 16, 2021

Macaroni and Cheese

 Ingredients

• 1/4 block of velveeta cheese
• 1 small box of elbow noodles 
• 1 cup evaporated milk
• Shredded cheese
  

Directions

1. Boil noodles until cooked. 
2. Drain noodles. 
3. chop velveeta cheese into cubes.
4. Melt Cheese with milk on the stove until fully melted. 
5. Combine with noodles.
6. Spread into baking dish and sprinkle with cheese. 
7. Bake for 45 minutes at 350 degrees. 

Source — My brain

Prepared by Gabbi Strickland
Louisiana Anthology
June 16, 2021

Macaroni and Cheese

 Ingredients

• 1/4 block of velveeta cheese
• 1 small box of elbow noodles 
• 1 cup evaporated milk
• Shredded cheese
  

Directions

1. Boil noodles until cooked. 
2. Drain noodles. 
3. chop velveeta cheese into cubes.
4. Melt Cheese with milk on the stove until fully melted. 
5. Combine with noodles.
6. Spread into baking dish and sprinkle with cheese. 
7. Bake for 45 minutes at 350 degrees. 

Source — My brain

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

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