Cold Jelly Daube

Ingredients

• 4 lbs. of round of beef
• 3 pigs feet
• 8 calves feet
• 1 carrot
• 2 eggs
• salt
• pepper
• sprinkle of garlic
• 1 bay leaf
• 1 clove
• tablespoon of vinegar

Directions

1. Season the 4 lbs. of round of beef well with the salt, pepper, little of garlic, 1 bay leaf, and 1 clove.
2. Lard well through and through, and then sprinkle a tablespoon of vinegar on top.
3. Let stand for 24 hours.
4. Put the Daube in the pot with a small piece of the lard and cover it with a heavy cover.
5. Put it on a slow Fire, and let it smother for 4 hours.
6. Once it is done, uncover it and let it fry to a light brown and remove from fire.
7. In a separate pot, add the 3 pigs feet and 8 calves feet and bring to a boil.
8. At a steady boil, the meat will then separate from the bone.
9. Skim the top very well after the first boil.
10. About half an hour in, add 1 carrot.
11. Then slice in length and add it to the bottom of the bowl when Daube is served.
12. Break the 2 eggs, whites and shells should be beaten together and boiled with jelly briskly, and strain through a thick flannel or cloth.
13. Mix the Daube gravy with the jelly and let it rest for half an hour.
14. Set it in a cold place, once cold, take the lard from the top with a spoon, and with a round edge knife detach the daube, and place it on a round plate.
15. To avoid breaking the jelly, put a plate on top of the bowl and turn it over.

Source — Creole Cookery Book
Prepared by Lesley Mizell
Louisiana Anthology
July 19, 2022

Chocolate Coca-Cola Cake

Ingredients

       Cake 

• 1 cup Coca-Cola
• 1/2 cup vegetable oil
• 1/2 cup (1 stick) salted butter
• 1/3 cup Unsweetened Cocoa Powder
• 2 cups sugar
• 2 cups all purpose flour
• 2 eggs
• 1/2 cup buttermilk
• 1 tsp baking soda
• 2 tsp vanilla extract

        Frosting

• 1/4 cup unsweetened coca powder
• 1/2 cup (1stick) salted butter
• 1/4 cup Coca-Cola
• 3 cups powdered sugar
• 1 tsp vanilla extract

        

Directions

1. Preheat oven to 350 degrees Fahrenheit. Butter and flour a 13x9 cake pan. Set aside.
2. In a large bowl stir together sugar and flower. Set aside. 
3. In a saucepan, bring butter, Coca Cola, vegetable oil, and unsweetened  coca to a boil. 
4. Pour into the flower mixture and beat on medium low for about one minute.
5. Add eggs, buttermilk, baking soda and vanilla and beat for a another minute on medium speed.
6. Spread into the 13x9 prepared cake pan. Bake 30 minutes or until a toothpick comes out clean.
7. Preparing the frosting. In a saucepan over medium heat, bring butter, cocoa powder, and Coca Cola to JUST boiling.
8. Remove from the heat and whisk in powdered sugar and vanilla.
9. Pour over cake and spread quickly.
10. Allow the cake to cool.
11. Serve with vanilla ice cream and enjoy!
    

Prepared by Austin Irons
Louisiana Anthology
July 19, 2022

Roast Beef and Yorkshire Pudding

Ingredients

• Rib roast 
• Beef suet 
• 3 eggs 
• 1 pint sweet milk 
• 3 rounded tablespoons of flour 
• salt and pepper

Directions

1. Rub a rib roast with salt and pepper, and if not very fat, put in pieces of beef suet.
2. On top and around in pan place pieces of suet.
3. With these drippings baste every ten minutes, adding no water at all.
4. For rare beef, allow 15 minutes to the pound; well done, 20 minutes.
5. Within 20 minutes of serving remove roast.
6. Pour all drippings into a can for future use except about two tablespoonful. 
7.  Into the two tablespoons pour the pudding. 
8. For the pudding, beat three eggs together well.
9. To this add a pint of sweet milk.
10.  Add 3 rounded tablespoons of flour measured before sifting.
11.  Add salt and pepper to taste.
12. Cook until set.
13. Cut in squares and serve around roast. 

This is the real old English roast-beef, and if basted properly, is very delicious.

Source —  New Orleans Cook Book
Prepared by Austin Irons
Louisiana Anthology
July 19, 2022

Onion Soup

Ingredients

• Three medium sized onions
• 1 pint sweet milk 
• butter
• salt and pepper
• toast  

Directions

1. Fry three medium sized onions in butter, a light brown color.
2. Pour sweet milk into a granite boiler and place upon stove.
3. When it comes to a boil pour in the onions.
4. Season with butter, pepper, and salt.
5. Serve with toast.

Source — New Orleans Cook Book
Prepared by Austin Irons
Louisiana Anthology
July 18, 2022

Cake and Sauce

 Ingredients

    Cake

• 2 cups sugar
• 1 cup butter
• 1 cup milk
• 4 eggs 
• 3 1/2 cups of flour 
• 1 teaspoon vanilla extract 
• 2 teaspoons Dixie baking powder 

      Sauce

• 2 eggs 
• 3 tablespoons of powered sugar
• 3 tablespoons of milk
• 1 teaspoon of vanilla 

Directions

1. Beat butter and sugar to a cream.
2. Add yolks of eggs, milk, and flavoring. 
3. Add flower reserving two tablespoonfuls.
4. Add whites of eggs. 
5. Put baking powder in reserved flour and add to cake.
6. For the sauce, lightly beat the whites of two eggs.
7. Add 3 tablespoons of powered sugar. 
8. Add yolks of eggs, milk, and vanilla.
9. Prepare immediately before serving. 

Source —  New Orleans Cook Book
Prepared by Austin Irons
Louisiana Anthology
July 18, 2022

Grilled Duck Wraps

Ingredients

• 1 pound of thick cut bacon 
• 2 pounds duck breast
• 12 ounces cream cheese 
• Whole jalapeños 

Directions

1. Cut duck breast into strips, soak in saltwater to pull remaining blood from meat. 
2. Core jalapeños and cut in half long ways. 
3. Fill jalapeños with cream cheese and place breast strip onto cream cheese
4. Wrap in bacon and secure with toothpicks.
5. Grill until bacon is cooked to your likeness. 

                                                            

Prepared by Dylan Gray
Louisiana Anthology
July 18, 2022

Cold or Hot Slaw

Ingredients

• 1 egg
• 1 tablespoon of dry mustard
• 2 tablespoons of sugar 
• Salt to taste
• 1/2 head of medium sized white cabbage
• Vinegar (enough to moisten the cabbage)

Directions

1. Chop cabbage finely. 
2. Mix vinegar and finely chopped cabbage. 
3. Mix dry mustard with egg, beat up well. 
4. Combine all ingredients into pot and place over fire. 
5. When the slaw comes to a boil pull off and serve hot or cold. 

Source — New Orleans Cook Book
Prepared by Dylan Gray
Louisiana Anthology
July 18, 2022