Peach Cobbler

 Ingredients

• 1/2 a cup of unsalted butter
• 1 cup of all-purpose flour
• 2 cups of sugar
• 1 tablespoonful of baking powder
• A pinch of salt
• 1 cup of milk
• 4 cups of fresh peach slices
• 1 tablespoonful of lemon juice
• Nutmeg

Directions

1. Melt the butter in a dish.
2. Combine the flour, salt, baking powder, and one cup of sugar.
3. Add in the milk then stir until the dry ingredients become moistened.
4. Pour the batter over the melted butter.
5. Bring the peach slices, lemon juice, and the other cup of sugar to a boil over high heat while stirring constantly.
6. Pour over batter.
7. Sprinkle with nutmeg.
8. Bake until golden brown.

— My mother, Sherry Pitts

Source — Sherry Pitts
Prepared by Samuel Pitts
Louisiana Anthology
July 20, 2021

Peach Cobbler

 Ingredients

• 1/2 a cup of unsalted butter
• 1 cup of all-purpose flour
• 2 cups of sugar
• 1 tablespoonful of baking powder
• A pinch of salt
• 1 cup of milk
• 4 cups of fresh peach slices
• 1 tablespoonful of lemon juice
• Nutmeg

Directions

1. Melt the butter in a dish.
2. Combine the flour, salt, baking powder, and one cup of sugar.
3. Add in the milk then stir until the dry ingredients become moistened.
4. Pour the batter over the melted butter.
5. Bring the peach slices, lemon juice, and the other cup of sugar to a boil over high heat while stirring constantly.
6. Pour over batter.
7. Sprinkle with nutmeg.
8. Bake until golden brown.

— My mother, Sherry Pitts

Source — Sherry Pitts
Prepared by Samuel Pitts
Louisiana Anthology
July 20, 2021

Veal Olives

 Ingredients

• One Veal fillet
  
• 1 cup of water
  
• 1/2 cup of butter
  
• 1/2 cup of breadcrumbs
• Salt 
• Pepper
• Mace (spice)
• Butchers twine
  

Directions

1. Slice pieces of the fillet of veal ¹⁄₂ an inch thick and 8 to 10 inches wide and long.
2. Place the veal slices in a dish, sprinkle over them on 1 side, a little pepper, salt and mace, all finely pounded.
3. Roll the veal tightly and tie them up separately with butchers twine.
4. Put them into a stewpan with a little water and butter, and simmer down to a brown gravy.
5. Once the veal is cooked, add 1/2 cup of breadcrumbs to the stewpan.
   
6. Stew them 1 hour. Beef may be prepared in the same way.

Source — Creole Cookery Book
Prepared by Gunnar Peterson
Louisiana Anthology
July 20, 2021

Veal Olives

 Ingredients

• One Veal fillet
  
• 1 cup of water
  
• 1/2 cup of butter
  
• 1/2 cup of breadcrumbs
• Salt 
• Pepper
• Mace (spice)
• Butchers twine
  

Directions

1. Slice pieces of the fillet of veal ¹⁄₂ an inch thick and 8 to 10 inches wide and long.
2. Place the veal slices in a dish, sprinkle over them on 1 side, a little pepper, salt and mace, all finely pounded.
3. Roll the veal tightly and tie them up separately with butchers twine.
4. Put them into a stewpan with a little water and butter, and simmer down to a brown gravy.
5. Once the veal is cooked, add 1/2 cup of breadcrumbs to the stewpan.
   
6. Stew them 1 hour. Beef may be prepared in the same way.

Source — Creole Cookery Book
Prepared by Gunnar Peterson
Louisiana Anthology
July 20, 2021

Flannel Cakes

Ingredients

•  1 and 1/2 pints of flour
• 1 tablespoonful of brown sugar
• A sprinkle of salt
• 2 eggs
• 1 pint of milk

Directions

1. Beat both of the eggs.
2. Mix all ingredients together and sift.
3. Heat the mixture into a smooth thin batter.
4. Bake on a hot griddle until it is a rich brown.

— Miss M. Keen

Source — New Orleans Cook Book
Prepared by Samuel Pitts
Louisiana Anthology
July 20, 2021

Flannel Cakes

Ingredients

•  1 and 1/2 pints of flour
• 1 tablespoonful of brown sugar
• A sprinkle of salt
• 2 eggs
• 1 pint of milk

Directions

1. Beat both of the eggs.
2. Mix all ingredients together and sift.
3. Heat the mixture into a smooth thin batter.
4. Bake on a hot griddle until it is a rich brown.

— Miss M. Keen

Source — New Orleans Cook Book
Prepared by Samuel Pitts
Louisiana Anthology
July 20, 2021

Fried Chicken with Cream Gravy

Ingredients

• 1 young chicken                           
• 1 large kitchen spoon of lard
• Salt & Pepper
• Flour
• 1 large kitchen spoon of butter
• 1 cup of sweet milk
• Parsley

Directions

1. Cut the young chicken into small pieces
2. Put 1 large kitchen spoon of lard into a pan and allow it to get very hot
3. Put salt and pepper on the chicken and roll it in flour.
4. Fry the chicken in the hot lard until it is tender and brown and then place it on a dish
5. Mix 1 spoon of flour and 1 spoon of butter together and stir in the lard along with 1 cup of sweet milk. Stir until thickened. 
6. Add salt, pepper, and finely cut parsley to the gravy and pour over the chicken.

Source — New Orleans Cook Book
Prepared by Noah Coughran
Louisiana Anthology
July 20, 2021