Sponge Cake

Ingredients

• Nine pounds of nice peaches
• Four pounds of sugar
• One pint of good vinegar
• Whole allspice

Directions

1. Pare, stone [take the pit out], and halve the peaches.
2. Boil the peaches in water until tender.
3. Pour in vinegar and sugar with a little whole allspice till done.
4. For immediate use, and a very good embellishment for cold meats. Apples are very nice done the same way.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Keto Bread

Ingredients

• One Tablespoon of Almond Flour
• One Egg
• One Half Cup Shredded Cheese
• One Tablespoon Everything Bagel Seasoning

Directions

1. Mix all of the ingredients well.
2. Put in small waffle maker.
3. Let cook for approximately three to four minutes.
4. Remove from waffle maker and let cool.

Source — Personal Recipe
Prepared by Garrett Kitchings
Louisiana Anthology
March 31, 2022

Sandwiches of Various Kinds, for Picnics

Ingredients

• Slices of Home-made or Baker's Bread
• Sweet Butter
• Parsley
• Sliced Cheese of Choice
• Hard-boiled Eggs, Sliced or Chopped
• Boiled Smoked Tongue or Ham
• French Mustard

Directions

1. Home-made bread cuts better, however baker's bread will suffice.
2. Cut the bread into very thin slices.
3. Spread it evenly with sweet butter and lay the buttered sides together.
4. Lay them in circles on a plate and put parsley on top.
5. Sandwiches may be made with sliced cheese or with sliced or chopped hard-boiled eggs in between the bread.
6. The best are made with boiled smoked tongue or ham, and with French mustard spread over the butter.

Source — La Cuisine Creole
Prepared by Garrett Kitchings
Louisiana Anthology
March 31, 2022

Savory Sauce for a Roast Goose

Ingredients

• One Table Spoonful of Made Mustard
• Half a Teaspoonful of Cayenne Pepper
• Three Spoonfuls of Port Wine
• One Roast Goose

Directions

1. Mix and heat the Made Mustard, Cayenne Pepper, and Port Wine.
2. Pour the sauce into the body of the goose before serving.
3. Pour in vinegar and sugar with a little whole allspice till done.
4. Improves the flavors of the age and onions.

Source — La Cuisine Creole
Prepared by Garrett Kitchings
Louisiana Anthology
March 31, 2022

Trout Stuffed and Baked

Ingredients

• One or More Trout
• Stuffing of Choice
• Butter
• Black Pepper
• Salt
• Chopped Parsley
• Essence of Mushrooms or Catsup
• Wine or Vinegar
• Mushrooms or Tomato Sauce

Directions

1. Stuff one or more fish, using any stuffing desired.
2. Score them well and put in a buttered pan to bake.
3. Season with pepper, salt, and chopped parsley.
4. Moisten with a little essence of mushrooms or catsup and butter.
5. Baste every five minutes until they are done.
6. Remove the fish to a hot dish.
7. Throw some wine and vinegar into the pan and stir it to detach the crust from the pan.
8. Boil the sauce, add a little more butter, and pour over the fish.
9. Mushrooms will improve the sauce, however tomato sauce is a useable substitute.

Source — La Cuisine Creole
Prepared by Garrett Kitchings
Louisiana Anthology
march 31, 2022

Calf head, boiled

Ingredients 

• Calf's Head
• Salt 
• Water
• Spoon 
• Butter
• Flour
• Lemon Juice
• Tomatoes

Directions

1. Clean head. 

2. Soak in water with salt.

3. Wait until it's white. 

4. Remove eyes with a spoon.

5. Take the tongue out then add salt.

6. Remove the brain for a separate dish. 

7. Put head in lukewarm water then boil.

8. Wait till it's tender.

9. Next make a sauce with; butter, flour, water.

10. Add the sauce to the head.

11. Add lemon juice and tomatoes.

12. Set in hot oven with water which it will boil.

Source — Creole Cookery Book

Prepared by Ivan Colunga

Louisiana Anthology

March 23, 2022

Eggs, Poached, and Ham

Ingredients

• Eggs
•  Ham

Directions

 1. Poach eggs in a tin dipper.

2. Put around a fried ham.

 

Source — Creole Cookery Book

Prepared by Ivan Colunga

Louisiana Anthology

March 23, 2022