Risen Corn Cake

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Ingredients

• 1 pint of scalding milk
• 1 quart of sifted cornmeal
• Spoonful of good lard
• 3 well beaten eggs
• 1 teaspoon of salt
• 2 tablespoons of yeast

Directions

1. Pour the pint of milk on the quart of sifted cornmeal.
2. When cool, stir in the lard, eggs, and salt.
3. Stir these ingredients with the yeast.
4. Beat all of these ingredients together.
5. Once finished, set it to rise.
6. When risen, bake in tins.

Source — Creole Cookery Book
Prepared by Wesely Goldstein
Louisiana Anthology
July 15, 2022

Chicken Gumbo

Ingredients

• 1 1/2 pound of chicken breast
• 1/2 pound of andouille sausage
• 1/4 cup of flour
• 6 slices of bacon
• 1/4 cup of cooking oil
• 6 eggs
• 1 onion
• 5 celery ribs
• 1 green bell pepper
• 1 10 ounce package of okra
• 1 16 ounce can of diced tomatoes
• 7 cups of chicken broth
• 6 green onions
• salt
• pepper
• 2 cups of long grain rice

Directions

1. Boil eggs and peel when finished then set aside.
2. Using a large cast iron pot, cut bacon into pieces and fry until crisp.
3. Remove bacon from grease and set to side.
4. Cook sausage then set aside.
5. Cook cut chicken and then set aside.
6. All food already cooked needs to be refrigerated until further use.
7. Add cooking oil to the pot along with the flour.
8. Stir flour and oil for 30 mins frequently on low to medium heat until brown.
9. Add onions and cook until they are translucent.
10. Add the okra and cook until they appear slippery.
11. Add liquids to the pot and bring to a simmer.
12. Next add the celery and bell peppers into the pot.
13. Simmer the ingredients in the pot until it begins to thicken.
14. Once you have the consistency desired cover the pot and let it simmer until the meal is complete.
15. About an hour before serving, cook the long grain rice in a rice cooker or stove top.
16. Before serving, add your green onions, salt, and pepper to taste along with the peeled hard boiled eggs.
17. After continued simmering for a few more minutes, begin putting rice in a bowl then use a ladle to scoop gumbo out from the cast iron pot.

Prepared by Tristan Sullivant
Louisiana Anthology
July 14, 2022

Terrapin

Ingredients

• One terrapin
• Salt
• Cayenne
• Pepper
• Mace
• Butter
• Flour
• Four ounces of Sherry Wine

Directions

1. Boil Terrapin in water until outer shell and toe-nails can be removed.
2. Wash and then boil in salted water until the fleshy part of leg is tender.
3. Put terrapin in a bowl or deep dish to remove second shell.
4. Remove the sand bag, the gall bladder, and spongy part 
5. Cut the meat and season with salt, pepper, cayenne, and mace
6. Thicken with flour and butter then proceed to cook
7. Before serving put four ounces of sherry wine for each terrapin
8. Pour on hot buttered toast 

Source — La Cuisine Creole
Prepared by Tristan Sullivant
Louisiana Anthology
July 14, 2022

Wine Sauce for Venison or Mutton

Ingredients

• Pint of soup 
• A dozen cloves
• One teaspoon of salt
• A small amount of pepper
• One cup of wine or currant jelly

Directions

1. Take a pint of soup from the stock pot.
2. Boil down to half a pint.
3. Season with a dozen cloves, a teaspoon of salt, and a small amount of pepper.
4. Stir in a cup of wine or you can use currant jelly as well.

Source — La Cuisine Creole
Prepared by Tristan Sullivant
Louisiana Anthology
July 14, 2022

Omelette Au Naturel

Ingredients

• Eight eggs
• One teaspoon of salt
• One-and-a half teaspoon of pepper
• One tablespoon of water
• One cup of sweet butter
• (You can also add other variety ingredients if wanted such as grated ham, finely chopped onion, parsley, or even some sugar.)

Directions

1. Crack eight eggs into a bowl.
2. Add one teaspoon of salt and half a teaspoon of pepper.
3. Mix vigorously and add a tablespoon of water.
4. Place a pan on stove low to medium heat and add sweet butter.
5. Pour eggs into pan and use a skimmer spoon to raise as it cooks.
6. Once edges turn brown fold one side in and fold the other side on top of the first fold.
7. Keep rotating omelet until it is done and looks like a small roly-poly pudding.

Source — La Cuisine Creole
Prepared by Tristan Sullivant
Louisiana Anthology
July 14, 2022

Banana Bread

Ingredients        

• 3 ripe bananas
• 2 large eggs
• 1 1/2 cup of all purpose flour
• 1 cup of walnuts
• 1 cup of raisins
• 3/4 cup of granulated sugar 
• 1/2 cup of unsalted butter
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F and grease pan.
2. Roast walnuts on the stove. Then chop and let them cool.
3. Mix 8 tbsp of butter and 3/4 cup of sugar in a medium bowl.
4. Mash bananas and eggs in a separate bowl.
5. Mix in a separate bowl 1 and a 1/2 cups of flour, 1 tsp. of baking soda, and 1/2 tsp of salt. 
6. Add mashed bananas and eggs to that mixture.
7. Beat in the the 1/2 tsp of vanilla extract, walnut, and raisins. 
8. Bake for 55-60 minutes at 350°F.

                                                                                                                        Source —Natasha's Kitchen

Prepared by Lauren Petrus
Louisiana Anthology
July 13, 2022

Almond Biscuits

 

Ingredients                                                                       

• 8 yolks of eggs
• 4 egg whites
• 3 ounces of flour
• 3/4 pound of loaf sugar
• 1/2 pound of almonds
• butter
• sugar
• rose or orange flower water

Directions

1. Preheat oven to 360°F.
2. Blanch and pound 1/2 lb. of almonds until fine.
3. Add as much of rose or orange flower needed to prevent from oiling.
4. Beat the egg whites and yolks together until light and fluffy in a separate bowl.
5. Add and beat  in almonds and 3/4 lb. of loaf sugar to the egg mixture.
6. Add the flour after beating is done. Flour must be stirred not beaten.
7. Butter pan and fill half full.
8. Sprinkle sugar on top and place in oven at 360°F for 15-17 minutes.

Source — Creole Cookery Book
Prepared by Lauren Petrus
Louisiana Anthology
July 13, 2022