Boiled Ducks

 Ingredients

• Ducks
• Salt
• Flour
• Onion Sauce

Directions

1. Clean and pluck the ducks.
2. Salt the ducks for 30 hours before cooking.
3. Flour a clean white cloth and boil the ducks in it. (A normal sized duck will take about an hour of boiling.)
4. Serve with a rich onion sauce.

Source — Creole Cookery Book
Prepared by Elizabeth Foster
Louisiana Anthology
September 27, 2021

Boiled Ducks

 Ingredients

• Ducks
• Salt
• Flour
• Onion Sauce

Directions

1. Clean and pluck the ducks.
2. Salt the ducks for 30 hours before cooking.
3. Flour a clean white cloth and boil the ducks in it. (A normal sized duck will take about an hour of boiling.)
4. Serve with a rich onion sauce.

Source — Creole Cookery Book
Prepared by Elizabeth Foster
Louisiana Anthology
September 27, 2021

Drawn Butter

 Ingredients

• 2 tsp of flour
• 1/4 lb of butter
• 4 tbs of water

Directions

1. Stir the flour and butter into boiling water.
2. Continue stirring until all the butter is melted.
3. Pour in vinegar and sugar with a little whole allspice till done.

Egg Sauce

1. Add the drawn butter, 4 hard-boiled egg yolks, and more boiling water.
Source — Creole Cookery Book
Prepared by Elizabeth Foster
Louisiana Anthology
September 27, 2021

Drawn Butter

 Ingredients

• 2 tsp of flour
• 1/4 lb of butter
• 4 tbs of water

Directions

1. Stir the flour and butter into boiling water.
2. Continue stirring until all the butter is melted.
3. Pour in vinegar and sugar with a little whole allspice till done.

Egg Sauce

1. Add the drawn butter, 4 hard-boiled egg yolks, and more boiling water.
Source — Creole Cookery Book
Prepared by Elizabeth Foster
Louisiana Anthology
September 27, 2021

Grape Jelly

 Ingredients

• 
  Grapes
• 1 lb of sugar

Directions

1. Pick the stems off the grapes.
2. Wash and drain the grapes.
3. Put the grapes in a pot, cover with lid or plate, and boil them.
4. After boiling them, pour the grapes into a jelly bag (woven bag) to strain the juice out.
5. Put the sugar (1 lb for each pint of grape juice) in the pot and boil for 20 minutes. Skim regularly to remove any impurities.
6. Fill the glasses while the jelly is still warm and cover the top with brandy papers and tie to seal them.

Source — Creole Cookery Book
Prepared by Elizabeth Foster
Louisiana Anthology
September 27, 2021

Grape Jelly

 Ingredients

• 
  Grapes
• 1 lb of sugar

Directions

1. Pick the stems off the grapes.
2. Wash and drain the grapes.
3. Put the grapes in a pot, cover with lid or plate, and boil them.
4. After boiling them, pour the grapes into a jelly bag (woven bag) to strain the juice out.
5. Put the sugar (1 lb for each pint of grape juice) in the pot and boil for 20 minutes. Skim regularly to remove any impurities.
6. Fill the glasses while the jelly is still warm and cover the top with brandy papers and tie to seal them.

Source — Creole Cookery Book
Prepared by Elizabeth Foster
Louisiana Anthology
September 27, 2021

Chocolate Pie

Ingredients

• 1 1/4 cup cold milk
  
• 2 pkg 4-serving size chocolate flavor instant pudding and pie filling
  
• 1 tub frozen whipped cream topping
• 1 Graham or Chocolate Pie Crust

Directions

1. In a large bowl, whisk milk and pudding mix together for 1 minute, making a very thick mixture.
2. Whisk in half of the whipped cream topping.

3. 

   Note: I accidentally used
   Cook & Serve chocolate
   pudding instead of instant
    pudding. It should
   be much thicker and darker
   than in the picture

   Spread the mixture into the crust.
4. Spread remaining whipped cream topping over the top of the pie.
5. Garnish as desired, refrigerate until ready to serve, or serve immediately.

Prepared by Bryce Ditto

Louisiana Anthology

September 30, 2021