To Pot Fish

Ingredients

• One tablespoonful of salt
• One of black pepper
• One of allspice

Directions

1. Mix them together and rub the fish after being well cleaned.
2. Put them in a deep dish of a size to suit the fish, as the bottom should be covered.
3. Butter the dish before putting the fish in.
4. With a bit of butter on the top of each fish.
5. Mix walnut pickle vinegar.
6. If it is very sharp, add a little water after the dish is filled.
7. Bake it in a slow oven.

Source — Creole Cookery Book
Prepared by Dequandrick Duncan
Louisiana Anthology
July 23, 2021

To Pot Fish

Ingredients

• One tablespoonful of salt
• One of black pepper
• One of allspice

Directions

1. Mix them together and rub the fish after being well cleaned.
2. Put them in a deep dish of a size to suit the fish, as the bottom should be covered.
3. Butter the dish before putting the fish in.
4. With a bit of butter on the top of each fish.
5. Mix walnut pickle vinegar.
6. If it is very sharp, add a little water after the dish is filled.
7. Bake it in a slow oven.

Source — Creole Cookery Book
Prepared by Dequandrick Duncan
Louisiana Anthology
July 23, 2021

Sweet Wafers

Ingredients

• 6 spoonfuls [tablespoons] of white sugar
• 6 cups of flour
• 3 oz of butter
• 6 eggs
• Milk

Directions

1. Mix the sugar, flour, butter and eggs with enough milk to make a thin batter.
2. Preheat oven to 375° .
3. Roll batter out on a floured surface to ⅛ inch thickness and cut using a 1 ¼ round cookie cutter.
4. Place on a baking sheet and put into oven for 7-9 minutes or until set.
5. Remove and let cool on a wire rack.

Source — Creole Cookery Book
Prepared by Greyson Jadwin
Louisiana Anthology
July 22, 2021

Sweet Wafers

Ingredients

• 6 spoonfuls [tablespoons] of white sugar
• 6 cups of flour
• 3 oz of butter
• 6 eggs
• Milk

Directions

1. Mix the sugar, flour, butter and eggs with enough milk to make a thin batter.
2. Preheat oven to 375° .
3. Roll batter out on a floured surface to ⅛ inch thickness and cut using a 1 ¼ round cookie cutter.
4. Place on a baking sheet and put into oven for 7-9 minutes or until set.
5. Remove and let cool on a wire rack.

Source — Creole Cookery Book
Prepared by Greyson Jadwin
Louisiana Anthology
July 22, 2021

Apple Fritters

Ingredients

• 3 eggs
• Wheat flour
• Apples
• Brandy
• Lard
• Sugar
• White Sugar

Directions

1. Separate the yolks from the whites of the eggs, beating the yolks with the flour into a batter.
2. Beat the separated whites then add to the batter.
3. Pare [peel] and cut apples into slices, soaking them in a bowl of brandy and sugar for 3 hours.
4. Then dip each slice in the batter, and fry in lard.
5. Once fried, sprinkle white sugar over them.

Source — Creole Cookery Book
Prepared by Greyson Jadwin
Louisiana Anthology
July 22, 2021

Apple Fritters

Ingredients

• 3 eggs
• Wheat flour
• Apples
• Brandy
• Lard
• Sugar
• White Sugar

Directions

1. Separate the yolks from the whites of the eggs, beating the yolks with the flour into a batter.
2. Beat the separated whites then add to the batter.
3. Pare [peel] and cut apples into slices, soaking them in a bowl of brandy and sugar for 3 hours.
4. Then dip each slice in the batter, and fry in lard.
5. Once fried, sprinkle white sugar over them.

Source — Creole Cookery Book
Prepared by Greyson Jadwin
Louisiana Anthology
July 22, 2021

Curry

Ingredients

• Medium sized [8 oz] onion
• 2 lb. of chicken [mutton, lamb, or veal without fat]
• 1 tablespoon of curry powder
• Water
• Gum mango [or Pineapple]
• Cocoanut
• Potato
• Green peas
• Rice [Served Separately]

Directions

Curry

1. Put ½ tablespoonful (tablespoon) of fresh butter into a saucepan and let boil.
2. Cut onion into thin slices and add to pan frying until a deep brown.
3. Take a chicken that has been jointed (split up into breast, thighs, and wings) and cut it up into ½ inch squares.
4. Add a whole tablespoonful of butter and 1 tablespoon of curry powder, stir well for a few moments, then add the meat.
5. Stir everything and add a teacup [¾ cup] of water.
6. Let simmer for 20 minutes, stirring occasionally.
7. Then let simmer for 1½ to 2 hours, making sure not to let boil.
8. Add gum mango.
9. Add cocoanut, potato, and green peas to taste, long enough before curry is done to insure a thorough cook.
10. All fat and flour should be eschewed [avoided].

Rice

1. Drain well and put into cold water to boil.

Source — Creole Cookery Book
Prepared by Greyson Jadwin
Louisiana Anthology
July 22, 2021