Sponge Biscuit

Ingredients

• Sixteen eggs
• Weight of ten eggs (17.5 ounces) in sugar
  
• Weight of six eggs (10.5 ounces) in flour
  
• Rind of one lemon

Directions

1. Beat the whites and yolks separately.
2. When the whites are sufficiently light to adhere to the side of the dish.
3. Add the yolks and the sugar.
4. Add the flour, the juice, and rind of one lemon.
5. Bake in cups, or deep tins half full.
6. The bottom of the oven should be warmer than the top.

Source — Creole Cookery Book
Prepared by  Noah Dryden
Louisiana Anthology
December 20, 2021

Butter Sauce

 Ingredients

• 1 cup sugar
• 1 cup milk
• 1/2 tsp vanilla or lemon flavoring
• 1 Tbsp butter

Directions

1. Mix sugar and milk together in a medium saucepan.
2. Bring to a rolling boil.
3. Add flavoring.
4. Remove from heat and add butter.
5. Stir with whisk until smooth.
6. Pour over pound cake while still hot.

Source — Nana's Recipe Box
Prepared by Chase Echols
Louisiana Anthology
December 20, 2021

Sponge Bread

Ingredients

• Four loaves of bread
• Three quarts of wheat flour
• Three quarts of boiling water
• Twelve spoonful's [teaspoons] of family yeast [quick rise yeast]

Directions

1. Mix bread, wheat flour, and boiling water in large bowl.
2. Let set until lukewarm.
3. Add yeast and set in warm place to rise.
4. After it has gotten light [fluffy] knead in flour to make stiff.
5. Place in mold and let sit for one minute to rise.
6. Place in oven to bake.

Source — Creole Cookery Book
Prepared by Casey A. Lambka
Louisiana Anthology
December 20, 2021

Poor Man's Paste

Ingredients

• One quart of flour
• One pound of butter
• Two Eggs
• A pinch of salt

Directions

1. Mix one quart of flour, one pound of butter, two eggs, and a pinch of salt in water.

Source — Creole Cookery Book
Prepared by Noah Dryden
Louisiana Anthology
December 20, 2021

Lapland Cakes

Ingredients

• 
  Five eggs
• One pint of new cream
• One and a half pints of flour

Directions

1. Beat the five eggs very lightly with one pint of new cream.
2. Beat in well one and a half pints of flour.
3. Bake in tins or cups on a quick fire.

Source — Creole Cookery Book
Prepared by Noah Dryden
Louisiana Anthology
December 20, 2021

Pickled Beef

Ingredients

• Pickle
• Beef
• Salt
• Sixteen gallons of water
• Twenty four  pounds of salt
• Six pounds of brown sugar
• Eight ounces of sodium nitrate

Directions

Beef

1. Sprinkle beef with salt.
2. Let it steam.
3. After twenty four hours pack into a barrel [pot].
4. Cover with Pickle. 

Pickle

1. Fill a pot with sixteen gallons of water.
2. Add the salt, brown sugar and sodium nitrate. 
3. Let the mixture stand cold. 
4. Pour over beef. 
5. Every four to five minutes, boil over again and add a little of each ingredient. 

Source — Creole Cookery Book
Prepared by Casey A. Lambka
Louisiana Anthology
December 20, 2021

Corn Souffle

Ingredients

• 2 cans of cream corn
• 8 oz of sour cream
• 1 stick of butter
• 2 eggs
• 1 box Jiffy Corn Bread mix

Directions

1. Pre-heat oven to 350 degrees F.
2. Melt butter.
3. Beat eggs.
4. Combine all ingredients, mixing one at a time. 
   
5. Bake in the oven for 50-60 min.

Source — Tammy Lastinger
Prepared by Ashleigh Borel
Louisiana Anthology
December 20, 2021