Graham Bread

 Ingredients

• Three pints of Graham flour
• One pint of white flour
• One cup of yeast
• Half a cup molasses
• One teaspoon salt

Directions

1. Mix all ingredients (using a spoon) with lukewarm water until stiff.
2. Let it rise over night.
3. Bake in a moderately hot oven. 

Source — New Orleans Cookbook
Prepared by Samantha Patterson
Louisiana Anthology
December 23, 2021

Bride's Cake. A Splendid Recipe.

Ingredients

• 4 3/4 lbs butter
• 1 lb sugar
• lemon flavor
• rose flavor
• 5 pounds flour
• 31 eggs
• 2 lbs powdered sugar
• 1 oz ground nutmeg (or one ounce ground mace)
• lemon extract (or orange flower water)
• 4 lbs of currants
• 4 lbs of raisins
• 2 lbs of citron
• 1 lb almonds

Directions

Prepare the day before

1. Wash the currants from grit and spread them on a folded cloth to dry.
2. Stone* the raisins and cut in two.
3. Cut the citron in slips*.
4. Chop or slice one pound of blanched almonds.

Directions

1. Beat together three-fourths of a pound of butter and one pound of sugar.
2. Alternate pouring the seventeen beaten egg whites with a pound of sifted flour into the butter mixture. 
3. Flavor with lemon or rose, and bake.
4. Combine remaining flour, butter (creamed), powdered sugar, and whole eggs. 
5. Add either ground nutmeg or mace
6. Add either lemon extract or orange flower water
7. Beat the sugar with the remaining yolks into a smooth paste.
8. Beat the flour, butter, and yolk mixture together. 
9. Add remaining spices and a half-pint of brandy.
10. beat egg whites to a froth and stir to the brandy mixture.
11. Strew half a pound of flour over the chopped fruit until coated.
12. Stir the fruit into the mixture in degrees.
13. Pour the mixture in two large buttered basins lined with white paper. [about 2 inches deep]
14. Bake in a moderate oven for two hours.

Definitions:

stone - to pour boiling water over and let stand for 5 to 10 minutes before rubbing between fingers to de-seed

slip - slice

Blanche - Almonds are blanched by pouring hot water on them and slipping off the brown coating.

creamed - beaten until creamy and smooth

Strew - scatter or spread (things) untidily over a surface or area.

Stir in degrees - stir in sections

Source — Creole Cookery Book
Prepared by Erika Dortch
Louisiana Anthology
December 22, 2021

Almond Macaroons

Almond Macaroons

Ingredients

• 1 1/2 lb almonds
• 1 1/2 lb  sugar
• 8 eggs 
• 1 lb sugar
• Flour as needed

Directions

1. Blanch* and pound the almonds with a little rose water.
2. Add the sifted sugar and the egg whites (not beaten).
3. form the mixture into a paste. 
4. Dip your hand into water and roll the mixture into balls the size of a nutmeg*.
5. Lay the balls an inch apart, on buttered paper, in a baking tin. 
6. Bake in a slow oven until a light brown.
7. Add a pound of blanched almonds To a pound of sifted sugar.
8. Put in a few drops of rose water as you beat them together in a mortar*. 
9. Add six well-beaten egg whites to the mortar. 
10. Form the paste into shapes in the palm of the hand by using a little flour. 
11. Drop the macaroons on some buttered sheets of white paper, leaving a space between them. 
12. Strew* a little white sugar on them, and put them in the oven to bake a light brown. 

Definitions:

Blanching - Almonds are blanched by pouring hot water on them and slipping off the brown coating.

Size of a nutmeg -  roughly egg-shaped, about 20.5–30 mm long and 15–18 mm wide.

Mortar - a thick paste

Strew - scatter or spread (things) untidily over a surface or area.

Source — Creole Cookery Book
Prepared by Erika Dortch
Louisiana Anthology
December 22, 2021

Coffee Custard

Coffee Custard

Ingredients

• 1 qt milk
• 5 tbs sugar
• 4 eggs
• 1/2 c. corn starch
• 1 c. of coffee

Directions

1. Boil the milk and mix in sugar.
2. Separate the eggs into separate bowls. [whites and yolks]
3. Beat the egg whites and place them in the boiling milk until cooked. [about 2 minutes]
4. Scoop the egg whites out of the milk and set them aside.
5. Beat the egg yolks with the corn starch. Wet with a dash of milk if needed. 
6. Pour a hot cup of strong coffee into the boiling milk.
7. Pour in the yolk mixture and let it boil before taking it off the heat. 
8. Place the boiled egg whites on top of the custard and serve with sponge cake.

Source — Creole Cookery Book
Prepared by Erika Dortch
Louisiana Anthology
December 22, 2021

Boston Cream Pie

Boston Cream Pie

Ingredients

Pastry Cream

• 2 c. half-and-half
• 3 large egg yolks
• 1⁄2 c. (3 1/2 ounces) sugar
• 1 pinch table salt
• 1⁄4 c. unbleached all-purpose flour
• 4 tbs cold unsalted butter, cut into four pieces
• 1 1⁄2 tsp vanilla extract

Cake

• 1 1⁄2 c. (7 1/2 ounces) unbleached all-purpose flour
• 1 1/2 tsp baking powder 
• 3⁄4 teaspoon table salt
• 3⁄4 c. whole milk 
• 6 tbs (3/4 stick) unsalted butter
• 1 1⁄2 tsp vanilla extract 
• 3 large eggs
• 1 1⁄2 c. (10 1/2 ounces) sugar

Glaze

• 1⁄2 c. heavy cream
• 2 tbs light corn syrup
• 4 oz bittersweet chocolate, chopped fine

Cake: Step 12

Before you Begin

1. Chill the assembled cake for at least 3 hours to make it easy to cut and serve.
2. Refrigerate the cake before preparing the glaze.

Directions

Pastry Cream: 

1. Heat half-and-half in a medium saucepan over medium heat until simmering.
2. Whisk sugar, salt, and yolks in a bowl until smooth. 
3. Add flour to yolk mixture and whisk until incorporated. 
4. Remove half-and-half from heat, add 1⁄2 cup to yolk mixture to temper. 
5. Return tempered yolk mixture to half-and-half in saucepan.
6. Return saucepan to heat and cook, whisking constantly until mixture thickens slightly [about 1 minute]
7.  Reduce heat to medium-low and continue to simmer, whisking constantly. [about 8 minutes]
8. Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, 1 to 2 minutes. 
9. Remove saucepan from heat; 
10. whisk in butter and vanilla until butter is melted and incorporated. 
11. Strain pastry cream through a fine-mesh strainer set over a medium bowl. 
12. Press lightly greased parchment paper directly on the surface and refrigerate until set, at least 2 hours and up to 24 hours.

Cake: 

1. Heat oven to 325 degrees. 
2. Grease two 9-inch round cake pans with cooking spray and line with parchment. 
3. Whisk flour, baking powder, and salt together in a medium bowl. 
4. Heat milk and butter in small saucepan over low heat until butter is melted. 
5. Remove from heat, add vanilla, and cover to keep warm.
6. Whip eggs and sugar at high speed until light and airy, about 5 minutes. 
7. Remove mixer bowl from stand. 
8. Add hot milk mixture and whisk by hand until incorporated. 
9. Add dry ingredients and whisk until incorporated.
10. Divide batter evenly between prepared pans. 
11. Bake until tops are light brown and a toothpick inserted in center of cakes comes out clean, 20 to 22 minutes.
12. Transfer cakes to wire rack and cool completely in pan, about 2 hours. 
13. Run a small plastic knife around the edge of pans, then invert cakes onto a wire rack. 
14. Carefully remove parchment, then reinvert cakes.

Glaze

1. Bring cream and corn syrup to simmer. 
2. Remove from heat and add chocolate. 
3. Whisk gently until smooth, 30 seconds. 
4. Let stand, whisking occasionally, until thickened slightly, about 5 minutes.

Assembly

1. Place one cake round on a large plate. 
2. Whisk pastry cream briefly, then spoon onto the center of the cake.
3. Spread evenly to the cake's edge. 
4. Place the second layer on the pastry cream, bottom side up.
5. Press lightly on top of the cake to level. 
6. Pour glaze onto the center of the cooled cake. 
7. Spread glaze to the edge of the cake, letting excess drip decoratively down the sides. 
8. Chill finished cake 3 hours before slicing. 

Source — Erika's Recipe Cabinet
Prepared by Erika Dortch
Louisiana Anthology
December 22, 2021

Spanish Rice

Ingredients

• Rice - 1 Cup
• Vegetable Oil - 2 Tablespoon
• Tomato Sauce - 4 Ounces
• Salt
• Garlic - 2 Cloves; minced
• Chicken Broth - 2 Cups
• 1/2 Large Onion - Diced

Directions

1. Heat up oil in a pan over medium heat.
2. Add onion to pan and cook until translucent.
3. Add rice and garlic to pan and stir until rice has browned slightly.
4. Add chicken broth, tomato sauce, and a pinch of salt to pan and stir until well combined. 
5. Cover pan and simmer for 20-25 minutes until liquid is gone.

Source — Than Nguyen
Prepared by Than Nguyen
Louisiana Anthology
December 21, 2021

Celery Puree for Turkey

Ingredients

• 6 to 8 heads Celery
• 1/2 lb Butter
• White Soup Stock
• Sugar
• Salt
• Pepper
• 1 Cup Milk or Cream

Directions

1. Chop up celery.
2. Boul celery for a few minutes.
3. Put celery in a saucepan with butter, some white soup stock, a little sugar, salt, and pepper.
4. Cook until soft.
5. Strain through a sieve.
6. Heat again and add milk or cream.

Source — La Cuisine Creole
Prepared by Than Nguyen
Louisiana Anthology
December 21, 2021