Sweet Pickle Peaches

Ingredients

• 1 quart of good vinegar
• 2 cups of sugar
• 1 teaspoon of cinnamon
• 3 whole cloves 
• Peaches 

Directions

1. Mix 1 quart of good vinegar, 2 cups of sugar, and 1 teaspoon of cinnamon. 
2. Stick 2 or 3 cloves in the peaches.
3. Peel the peaches.
4. Put fruit in with the mixture of sugar and vinegar. 
5. Boil fruit until it is very tender, and juice thickened. 

Source — New Orleans Cook Book
Prepared by Allyson Foster
Louisiana Anthology
July 19, 2022

Daube

Ingredients

• Five pounds of beef (off the round)
• 
  Pork fat
• Garlic
  
• Lard
• One pint of water
• Flour
• Onions
• Tomatoes
• Garlic
• Spices

Directions

1. Poke holes in the beef.
2. Push pork fat and garlic into the gashes.
3. Boil the lard.
4. Brown the beef on both sides in the lard.
5. Take the beef out of the pot.
6. Brown the flour and onions.
7. Add a pint of boiling water mixed with tomatoes, garlic, and spices.
8. Place the beef back in.
9. Simmer slowly for three hours.

Source — New Orleans Cook Book
Prepared by Mills Manthei
Louisiana Anthology
July 13, 2022

Tapioca Cream

Ingredients

• 2 tbsp. Tapioca
• 5 cups of Milk
• 1 cup of Sugar
• 3 Eggs
  
• 1 tsp of Dixie Vanilla
• Salt

Directions

1. Soak two tablespoons of tapioca in water over night or for at least three hours.
2. In a double boiler, combine milk, tapioca, sugar and salt and bring the mixture to a boil. 
3. Let it boil for ten minutes.
4. While the mixture is boiling, separate the egg yolks from the egg whites and beat the egg yolks thoroughly.
5. After the ten minutes, remove the mixture from the fire, add the egg yolks and stir rapidly for five minutes.
6. Add a teaspoon of vanilla for flavor and pour the mixture into a baking dish.
7. Beat the egg whites to a stiff froth and pour over the top. 
8. Sift sugar over it and brown.
9. Serve cold with cream. 

Source — New Orleans Cook Book
Prepared by Sofia Urbina
Louisiana Anthology
July 19, 2022

Virginia Brunswick Stew

Ingredients

• 
  Three gallons of water
• Two chickens
• One pound of bacon
• Half gallon of Irish potatoes
• One and a half pints of fine cut green corn
• One pint of butter beans
• One quart of peeled tomatoes
• Small loaf of bread
• Pepper
• Salt
• Butter

Directions

1. Boil the water.
2. Add the chicken and small cut bacon to the water.
3. Remove the chicken once cooked properly.
4. Remove the meat from the bones, and return to the water.
5. Add boiled and mashed Irish potatoes.
6. Add the green corn, butter beans, tomatoes, pepper, salt, and butter.
7. Place a small loaf of bread once it is nearly done.
8. Stir constantly once it thickens and add more water if it is too thick.

Source — New Orleans Cook Book

Prepared by Mills Manthei
Louisiana Anthology
July 13, 2022

Funnel Cakes

Ingredients

• 1 quart of vegetable oil for frying
• 1 1/2 cups of milk
• 2 large eggs
• 2 cups of all-purpose flour
• 1 teaspoon of baking powder 
• 1/2 teaspoon of ground cinnamon
• 1/2 teaspoon of salt
• 3/4 cups of confectioners' sugar

Directions

1. Heat oil to 375 degrees F in a heavy skillet.
2. Beat the milk and eggs in a mixing bowl. Combine flour, baking powder, cinnamon, and salt in a separate bowl; stir into egg mixture until smooth.
3. Use your finger to cover the funnel hole; pour in 1 cup of batter. Starting in the center of the skillet, remove your finger and move the funnel in a swirling motion to make a 6- or 7-inch round.
4. Fry in the hot oil until golden brown, 1 to 2 minutes per side. Drain on paper towels.
5. Sprinkle with confectioners' sugar and serve warm.

Source — Personal Recipe
Prepared by Lesley Mizell
Louisiana Anthology
July 19,2022

Cocoanut Drops

Ingredients

• 1 lb. of grated cocoanut
• 1/2 lb. of white powdered sugar
• 6 egg whites

Directions

1. Separate the yolk from the whites of 6 eggs.
2. Beat them until they are frothy.
3. Add the 1 lb. of cocoanut and the 1/2 lb. of powdered sugar and combine.
4. Drop in a buttered pan and bake.

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

Layer Sponge Cake

Ingredients

• 1 1/2 cups of powdered sugar
• 8 eggs
• 12 tablespoons of water
• 2 cups of flour
• 2 level teaspoons of Dixie baking powder
• 1 1/2 cups of granulated sugar
• Optional: pecans, chocolate, etc. 

Directions

1. Mix 1 1/2 cups of powdered sugar, 5 eggs, 3 tablespoons of water, 2 cups of flour, and 2 level teaspoons of Dixie baking powder.
2. Pour into pans.
3. Bake in the oven. 

Cooked Icing Filling

1. Cook 1 1/2 cups of granulated sugar and 9 tablespoons of water until it begins to rope.
2. Pour it into the whites of 3 eggs. 
3. Beat this well until it cools. 
4. Mix it with pecans, chocolate, or anything you prefer.
5. Spread between layers of cake. This will make 4 good layers. 

Source — New Orleans Cook Book
Prepared by Allyson Foster
Louisiana Anthology
July 19, 2022