Sponge Cake

Ingredients

• Eggs
• Weight of eggs in sugar
• Half the weight of eggs in flour
• If wanted: lemon, rose, or vanilla extract, nutmeg, brandy, pounded almonds, or grated cocoanut

Directions

1. Beat the yolks of the eggs and the sugar together.
2. Then add in the flour.
3. Beat the egg whites into a froth, then add them to the mixture. 
4. Mix everything together thoroughly.
5. Pour the mixture into a paper lined basin or pan and bake in the oven.
6. If desired lemon, rose, or vanilla extract can be added in.

Source — La Cuisine Creole
Prepared by Heather Meloling
Louisiana Anthology
March 26, 2022

Spaghetti and sauce with meat

 

Ingredients

• Ground meat
• Lemon juice
• Garlic spread
• Spaghetti noodles
• 3 types of cheese
• Onion
• Bell pepper
• Tomatoes
• Red pepper
• Sour cream
• Salt
• Pepper

Directions    

1. Prepare vegetables by cutting them up 
2. Prepare sauce by boiling tomatoes, and crushing them up.
3. Add salt and pepper to sauce, and vegetables
4. Heat on low in sauce pot.
5. Brown ground meat in a skillet
6. Begin boiling water for noodles
7. Boil noodles
8. When ready drain and add sauce to noodles 
9. Prepare bread by cutting loaf in half and adding lemon juice and garlic spread
10. Put in oven at 350 degrees
11. After spaghetti has heated In sauce and bread is done serve and eat.

Prepared by Laterica Wright
Louisiana Anthology
March 26, 2022

Cocoanut Pudding

Ingredients

• 1 cocoanut
• 3 slices of bread
• 6 eggs 
• 1 cup of sugar 
• 1 lb of raisins 
• 1/2 teaspoon Dixie Yeast Powder 
• 1/2 cup of sugar 
• 1/4 cup of butter
• Cream
• Nutmeg

Directions

1. Grate 1 cocoanut.
2. Soak 3 slices of bread in the cocoanut milk.
3. Beat 6 eggs, one cup of sugar, 1 pound of raisins, and 1/2 teaspoon of Dixie yeast powder.

Sauce

1. Beat 1/2 cup of sugar, 1/4 cup of butter with little cream and nutmeg, to your liking. 

— S.H. ANDREWS

Source — New Orleans Cook Book

Prepared by Sydney R. Gant

Louisiana Anthology

March 26, 2022

Scolloped Oysters

Ingredients

• Several slices of bread 
• Butter
• Oysters
• Salt 
• Pepper
• Mace or Cloves

Directions

1. Toast several slices of bread until brown and butter on both sides.
2. Take a baking pan and place toast around the sides. 
3. Pour oysters into the dish.
4. Season to your taste with butter, pepper, and salt.
5. Add mace or cloves.
6. Crumb bread on top of the oysters. 
7. Bake with quick heat for 15 minutes.

Source — Creole Cookery Book
Prepared by Sydney R. Gant
Louisiana Anthology
March 26, 2022

Omelet, Soufflee

Ingredients

• 6 eggs 
• 4 dessert spoonfuls (8 teaspoons) of white powdered sugar
• Yellow rind of lemon chopped very fine 
• Quarter pound (1/2 cup) of butter 

Directions

1. Beat 6 eggs with the whites and yolks separate. 
2. Add the powdered sugar and lemon rind to the yolks and mix thoroughly. 
3. Mix the whites till they are fluffy and add them to the yolk mix. 
4. Add the butter to a pan and put it over the fire. 
5. Once the butter is melted add the mixture and stir until the butter is incorporated.
6. Transfer the mixture to a buttered dish and put it over hot embers on through it in the oven.
7. Strew powdered sugar over the top and cover the pot.
8. Serve as soon as possible to not spoil the appearance. 

Source — La Cuisine Creole
Prepared by Heather Meloling
Louisiana Anthology
March 26, 2022

Kool-Aid Pickles

Ingredients

• 1 32 oz jar of Dill Pickle Spears
• 2 packets of Kool-Aid of any flavor

• 2 ½  cups of Granulated Sugar 
  

Directions

1. Drain pickle juice from jar into large bowl. 
2. Add 2 packets of Kool-Aid and 2 ½ cups of sugar to pickle juice.

3. Whisk until dissolved. 
4. Pour dissolved mixture back into jar with pickles.
5. Seal top of jar, place in refrigerator for 7 days, shaking once a day. 

— Sydney R. Gant 

Source — Sydney R. Gant Personal Recipe 
Prepared by Sydney R. Gant
Louisiana Anthology
March 26, 2022

Huckle or Whortleberry Pie

Ingredients

• Quart of picked huckleberries 
• Enough butter to line a pie pan 
• Pre-made pie paste (crust) 
• Teacup (6 ounces) of brown sugar 
• Half a teacup (3 ounces) of water
• Teaspoon of flour
• Salt spoonful (1/4 teaspoon) of salt
• Half a nutmeg grated 

Directions

1. Put huckleberries into a basin of water and throw out the ones that float.
2. Take a handful of berries at a time and remove the stems.
3. Put the good berries into a dish.
4. Butter a pie dish.
5. Line the pie dish with the pie crust. 
6. Add the berries to the pie dish half an inch deep.
7. Mix in the brown sugar and water into the berries. 
8. Dredge the flour on top of the berries and add the salt and nutmeg.
9. Add the pie crust cover on top and cut a slit in the center or several on the sides.
10. Press the crust together all the way around. 
11. Trim the excess off with a sharp knife 
12. Bake in the over for 3/4 of an hour

Source — La Cuisine Creole
Prepared by Heather Meloling
Louisiana Anthology
March 26, 2022