Pickled Onions

Ingredients

• Onions
• Good vinegar
• Mace
• Horse radish
• Water
• Salt
  
  

If you want white coloring

• Oil

If you want yellow coloring

• 2-3 tablespoons of tumeric

Directions

1. Put the onions in salt and water strong enough to bear an egg.
2. Change the water every day.
3. Then make a strong brine that is boiling hot and pour it on for 3 days.
4. Next, put the onions on a sieve to drain.
5. Once finished, put them in a jar.
6. Fill the jar with vinegar, mace, and horse radish.
7. If you wish them to be white, put salt and oil over the top.
8. If you prefer them yellow, add the tumeric with the vinegar.
9. Tie them up very close and they will keep any length of time for table use.

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

 

Ingredients

• Turkey
• Butter
• Flour

Directions

1. Make a dressing to suit you; there are several to choose from in this book, made from bread, or forcemeat.
Stuff the turkey, season it with salt, pepper, and a little butter, dredge it with flour and put it in the oven
2. let the fire be slow at first, and hotter as it begins to cook.
3. Baste frequently with butter.
4. When the turkey is well plumped up, and the steam draws toward the fire, it is nearly done; then dredge again with flour, and baste with more butter until it is a nice brown.
Serve with gravy and bread sauce; some like chestnuts stewed in the turkey gravy, and served with it. A very large turkey will take three hours to roast, one of eight pounds will take two hours.

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

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