White Sauce

Ingredients

• 1/2 Pint of milk
• 1 Teaspoon of butter
• 1 Heaping tablespoon of flour
• Salt and pepper

Directions

1. Heat the milk.
2. Heat the butter in a small sauce pan until it melts and bubbles.
3. Add the flour and mix well.
4. Pour a third of the milk, and stir as it thickens.
5. Gradually add the rest of the milk.
6. Add salt and pepper to taste.

Source — New Orleans Cook Book
Prepared by Matthew Franklin
Louisiana Anthology
July 17, 2021

White Sauce

Ingredients

• 1/2 Pint of milk
• 1 Teaspoon of butter
• 1 Heaping tablespoon of flour
• Salt and pepper

Directions

1. Heat the milk.
2. Heat the butter in a small sauce pan until it melts and bubbles.
3. Add the flour and mix well.
4. Pour a third of the milk, and stir as it thickens.
5. Gradually add the rest of the milk.
6. Add salt and pepper to taste.

Source — New Orleans Cook Book
Prepared by Matthew Franklin
Louisiana Anthology
July 17, 2021

Baked Red Fish

Ingredients

• 1 Large fish
• 1 Cup of water
• 1 Can of tomatoes
• Bay leaves
• 1 Tablespoon of butter
• Salt and pepper

Directions

1. Clean the fish thoroughly.
2. Cover part of a pan in the butter and lay the fish.
3. Add the tomatoes, salt, and pepper.
4. Boil the fish until 174 degrees or until it flakes easily.
5. Baste while baking.

Source — New Orleans Cook Book
Prepared by Matthew Franklin
Louisiana Anthology
July 17, 2021

Baked Red Fish

Ingredients

• 1 Large fish
• 1 Cup of water
• 1 Can of tomatoes
• Bay leaves
• 1 Tablespoon of butter
• Salt and pepper

Directions

1. Clean the fish thoroughly.
2. Cover part of a pan in the butter and lay the fish.
3. Add the tomatoes, salt, and pepper.
4. Boil the fish until 174 degrees or until it flakes easily.
5. Baste while baking.

Source — New Orleans Cook Book
Prepared by Matthew Franklin
Louisiana Anthology
July 17, 2021

Cranberry Sauce

Ingredients

• 2 bags of fresh cranberries
• 3 cups of orange juice
• 2 oranges zested and juiced
• 1 cinnamon stick
• 6 cloves pressed into orange rind
• 7 cups of sugar
• 1 box of regular pectin

Directions

1. Wash and spread cranberries on sheet tray to check for overripes.
2. Combine cranberries and orange juice in pot and simmer until cranberries all pop. Cover with screen if needed.
3. Pour cranberries and juice into food processor and process until completely smooth.
4. Return mixture to stove and add sugar, cinnamon stick, cloves in orange rind, and the zest and juice of 1 orange. Save the other orange for later.
5. Simmer for approximately 20 minutes or until mixture thickens.
6. Prepare pectin according to box instructions then add to cooked mixture along with the zest and juice of the remaining orange.
7. Simmer according to pectin instructions and transfer to sterilized jars if canning or any container if planning to serve soon.

Source — Family Recipe
Prepared by Elizabeth Durbin
Louisiana Anthology
July 16, 2021

Cranberry Sauce

Ingredients

• 2 bags of fresh cranberries
• 3 cups of orange juice
• 2 oranges zested and juiced
• 1 cinnamon stick
• 6 cloves pressed into orange rind
• 7 cups of sugar
• 1 box of regular pectin

Directions

1. Wash and spread cranberries on sheet tray to check for overripes.
2. Combine cranberries and orange juice in pot and simmer until cranberries all pop. Cover with screen if needed.
3. Pour cranberries and juice into food processor and process until completely smooth.
4. Return mixture to stove and add sugar, cinnamon stick, cloves in orange rind, and the zest and juice of 1 orange. Save the other orange for later.
5. Simmer for approximately 20 minutes or until mixture thickens.
6. Prepare pectin according to box instructions then add to cooked mixture along with the zest and juice of the remaining orange.
7. Simmer according to pectin instructions and transfer to sterilized jars if canning or any container if planning to serve soon.

Source — Family Recipe
Prepared by Elizabeth Durbin
Louisiana Anthology
July 16, 2021

Plain Doughnuts

Ingredients

• 2 Pounds or pint cups of risen dough
• 1/2 Pound of butter
• 1/2 Pound of sugar
• 1 Half pint of milk
• 3 Eggs
• Cinnamon
• Nutmeg
• Lard
• Flour

Directions

1. Take the risen dough; add butter, sugar, milk, eggs, and a little cinnamon and nutmeg.
2. Cover it and set it to rise.
3. When light, cut it into shapes.
4. Fry in boiling lard.
5. Add a little flour to stiffen the dough.

Source — La Cuisine Creole
Prepared by Lauren Gilbert
Louisiana Anthology
July 16, 2019