Lemon Ice-cream

Ingredients

• 6 Lemons
• 3 qt. milk
• 1 1/2 pints sugar

Directions

1. Juice the six lemons and leave the juice and peels aside for now.
2. Place the lemon peels in a separate dish and pour the milk over the lemon peels.
3. Let the mixture stand for 1 hour.
4. Strain the milk from the lemon peels and collect the liquid. 
5. Add the sugar to the mixture and mix well.
6. Place the mixture into the freezer.
7. Stir in the lemon juice once the liquid is nearly frozen. 

Source — New Orleans Cook Book
Prepared by Dylan Bergeron
Louisiana Anthology
March 22, 2022

Apple Pudding

Ingredients

• Apples
• 1 tbsp. Butter 
• 1/2 cup sugar 
• 1 egg
• 1/2 cup sweet milk
• 1 cup flour 
• 1 tsp. Dixie yeast power

Directions

1. Grab a baking dish and butter the dish well to avoid the dish from sticking.
2. Slice the apples to your desired liking. 
3. Place the apples in the baking dish.
4. Mix the batter in a separate bowl by adding the butter, sugar, egg, sweet milk, flour, and Dixie yeast powder. 
5. Add the batter to the baking dish on top of the sliced apples. 
6. Bake in a moderate oven until brown.
7. Serve with cream and sugar or a liquid sauce. 

Source —New Orleans Cook Book

Prepared by Dylan Bergeron
Louisiana Anthology
March 22, 2022

Fruit Cake #1

Ingredients

• 1 lb. Butter
• 1 lb. Sugar
• 1 lb. flour
• 1 lb. raisins
• 1/2 lb. citron 
• 1 lb. or more of nuts
• 8 eggs
• 1 lb. fruits of your choice

Directions

1. Cream the butter and sugar together and mix well.
2. Separate the eight egg yolks from the egg whites.
3. Beat the egg yolks and whites in separate bowls.
4. Add the beaten egg yolks to the cream.
5. Add half of the flour along with half of the egg whites. 
6. Mix well. 
7. Add most of the remainder of the flour saving a little for the fruit mixture.
8. Add the rest of the egg whites.
9. Put the fruit and the remainder of the flour into the mixture and mix well.
10. Place in cake pan and bake slowly until done. 

Source —New Orleans Cook Book 

Prepared by Dylan Bergeron
Louisiana Anthology
March 22, 2022

Fig Pudding

Ingredients

• 6 ounces of suet
• 6 ounces of bread crumbs
• 6 ounces of sugar
• 1/2 pound of figs
• 3 eggs
• 1 cup of milk
• 1 nutmeg
• 3/4 ounce of brandy
• 1 teaspoon of yeast powder

Directions

1. Chop figs.
2. Blend all ingredients together.
3. Poor blended ingredients into a steamer.
4. Boil water in a large sauce pan.
5. Place steamer over sauce pan and steam for 3 hours.

Source — Creole Cookery Book
Prepared by Ronald Martin
Louisiana Anthology
March 21, 2022

Almond Custard

Ingredients

• 3 pints of cream
• 15 eggs
• 1/2 pound of almonds
• Sugar
• Salt
• Mace

Directions

Blanch almonds

1. Boil a pot of  water.
2. Add almonds to boiling water for 60 seconds.
3. Drain the almonds and rinse with cold water to quickly cool.
4. Squeeze each almond to remove skin.

Custard

1. Blend blanched almonds, cream, and eggs.
2. 
   Add sugar, salt, and mace to taste.

Source — Creole Cookery Book
Prepared by Ronald Martin
Louisiana Anthology
March 21, 2022

Velvet Cream

Ingredients

• 1 quart of milk
• 6 egg
• 6 tablespoons of sugar
• 1 tablespoon of flour
• 6 tablespoons of powdered sugar
• Vanilla extract
• Lemon extract

Directions

1. Separate egg yolks and whites. 
2. Beat egg yolks, sugar, and flour together.
3. Bring milk to a boil.
4. Stir in egg yolks, sugar, and flour and bring to a boil.
5. Pour boiled mixture into a dish.
6. Mix egg whites and powdered sugar to a stiff froth.
7. Pour egg whites and powdered sugar over the dish.
8. Brown slightly.
9. Flavor top with vanilla.
10. Flavor bottom with lemon.

Source — Creole Cookery Book
Prepared by Ronald Martin
Louisiana Anthology
March 21, 2022

Creamy Tuscan Chicken With Spinach and Sun-Dried Tomatoes

Ingredients

• 
  1-2 tablespoons extra-virgin olive oil
• 1/4 cup all-purpose flour
• 4 boneless skinless chicken breasts (thinly sliced)
• 2-3 teaspoons kosher salt
• A few turns of freshly ground black pepper
• 4 cloves garlic (minced)
• 1/2 cup chicken broth
• 3/4 cup heavy whipping cream
• 1 teaspoon Italian seasoning
• 1/2 cup Parmesan cheese (grated)
• 1-2 cups fresh spinach
• 1/2 cup sun-dried tomatoes
• pasta for serving

Directions

1. In a large skillet, warm olive oil over medium-high heat. 
2. Place flour in a small bowl or plate. 
3. Lightly sprinkle each side of the chicken breasts with kosher salt and black pepper, then dredge each side lightly through the flour. 
4. Shake off any excess, then place chicken breasts in the warm pan. 
5. Cook for 3-4 minutes on each side, just until browned and no longer pink in the center. 
6. Remove chicken to a plate and set aside.
7. If the skillet is dry, add a tiny bit more olive oil, followed by the garlic. 
8. Cook for about 1 minute, just until fragrant. 
9. Add chicken broth, and scrape any browned bits from the bottom of the skillet. 
10. Add cream, Italian seasoning, and Parmesan cheese. 
11. Cook over medium hear for 5-7 minutes, stirring frequently, until the sauce visibly thickens.
12. Stir in spinach and sun-dried tomatoes, and simmer for 1-2 minutes, until spinach wilts.
13. Add chicken back to the skillet, spoon a bit of sauce over each piece, and serve with pasta or other sides as desired.

Source — Nourish and Fete
Prepared by Jessie Simpson
Louisiana Anthology
March 20, 2022