Irish Potato Cakes

Ingredients

• Irish Potatoes, cold or freshly boiled.
• Hot Water.
• Flour.
• 1 teaspoon Dixie baking powder.
• lard.
• pepper and salt.

Directions

1. Take cold Irish Potatoes or fresh boiled ones, mash and add gradually hot water.
2. Make a batter with flour, a teaspoon of Dixie baking powder, pepper and salt.
3. Fry in boiling lard as you do fritters.

Source — New Orleans Cook Book
Prepared by Devin Wilber
Louisiana Anthology
August 16th, 2021

Irish Potato Cakes

Ingredients

• Irish Potatoes, cold or freshly boiled.
• Hot Water.
• Flour.
• 1 teaspoon Dixie baking powder.
• lard.
• pepper and salt.

Directions

1. Take cold Irish Potatoes or fresh boiled ones, mash and add gradually hot water.
2. Make a batter with flour, a teaspoon of Dixie baking powder, pepper and salt.
3. Fry in boiling lard as you do fritters.

Source — New Orleans Cook Book
Prepared by Devin Wilber
Louisiana Anthology
August 16th, 2021

Oyster Soup

Ingredients

• 3 Dozen Oysters
  
• 1 Teaspoon of Finely Chopped Onions
• 1 Teaspoon of Finely Chopped Parsley
• Sprig of Thyme
• 1 Tablespoon of Butter
• 1 Teaspoon of Flour
• Pepper
• Salt
• 1/2 Dozen Cloves

Directions

1. Put the liquor which drains from 3 dozen oysters into a marbleized sauce pan.
2. Let it heat and skim thoroughly, then add a teaspoon of finely chopped onions and parsley, a sprig of thyme.
3. Add a heaping tablespoon of butter, mixed with a teaspoon of flour, salt and pepper to taste.
4. Add 1/2 dozen cloves and spice.
5. Put in oysters last, letting them boil for two minutes.
6. Have warm, a pint of fresh milk, which you add just before dishing.

Source — New Orleans Cook Book
Prepared by Jalen Helm
Louisiana Anthology
August 10, 2021

Oyster Soup

Ingredients

• 3 Dozen Oysters
  
• 1 Teaspoon of Finely Chopped Onions
• 1 Teaspoon of Finely Chopped Parsley
• Sprig of Thyme
• 1 Tablespoon of Butter
• 1 Teaspoon of Flour
• Pepper
• Salt
• 1/2 Dozen Cloves

Directions

1. Put the liquor which drains from 3 dozen oysters into a marbleized sauce pan.
2. Let it heat and skim thoroughly, then add a teaspoon of finely chopped onions and parsley, a sprig of thyme.
3. Add a heaping tablespoon of butter, mixed with a teaspoon of flour, salt and pepper to taste.
4. Add 1/2 dozen cloves and spice.
5. Put in oysters last, letting them boil for two minutes.
6. Have warm, a pint of fresh milk, which you add just before dishing.

Source — New Orleans Cook Book
Prepared by Jalen Helm
Louisiana Anthology
August 10, 2021

Cup Cake

 Ingredients

• 3 cups flour
• 2 cups sugar
• 1 cup butter
• 1 cup cream
• 4 eggs
• 1 teaspoon soda
• 1 teaspoon cream of tartar

Directions

1. Mix all above ingredients together well.
2. Beat ingredients lightly.
3. Bake in a moderate oven.

Source — Creole Cookery Book
Prepared by Brittney Clark
Louisiana Anthology
July 27, 2021

Cup Cake

 Ingredients

• 3 cups flour
• 2 cups sugar
• 1 cup butter
• 1 cup cream
• 4 eggs
• 1 teaspoon soda
• 1 teaspoon cream of tartar

Directions

1. Mix all above ingredients together well.
2. Beat ingredients lightly.
3. Bake in a moderate oven.

Source — Creole Cookery Book
Prepared by Brittney Clark
Louisiana Anthology
July 27, 2021

One Pot Pasta

Ingredients

• One pound spaghetti
• One sausage link
• One large onion, thinly sliced
• Three cups of halved tomatoes
• Two cups fresh basil leaves, loosely packed
• Four cloves garlic, thinly sliced
• Kosher salt
• Freshly ground black pepper
• One cup grated parmesan
• Four and a half cups of water

Directions

1. In a large stockpot or Dutch oven over medium heat, combine spaghetti, sausage, onion, tomatoes, basil, garlic, and four and a half cups of water.
2. Season with salt and pepper to taste.
3. Boil.
4. Reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced (8-10 minutes).
5. Stir in parmesan.
6. Serve immediately.

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