Corn Jelly Daube

Ingredients

• Four lbs. of round of beef
• Salt
• Pepper
• Garlic
• 1 Bay Leaf
• 1 Clove
• 1 Tablespoonful of vinegar
• 3 Pig feet
• 8 Calves feet
• 1 Carrot
• 2 Eggs

Directions

1. Season the four lbs. round of beef with salt, pepper, a little garlic, bay leaf, and clove.
2. Lard well through and through.
3. Sprinkle a tablespoonful of vinegar on the lard and let it stand for 24 hours.
4. Put the daube in a pot with a small piece of lard.
5. Cover the pot with a heavy cover on a slow fire.
6. Let the ingredients smother for about 4 hours or until thoroughly done.
7. Take off the cover and let it fry a light brown, then remove it from flame.
8. Boil 3 pig feet and 8 calves feet steadily until they leave the bone.
9. Add one carrot to boil for about 30 minutes.
10. Slice in length the carrot to be placed at the bottom of the bowl when the daube is ready to be served.
11. Crack 2 eggs, white and shells should be beaten together and boiled with jelly briskly.
12. Strain the eggs through a thick flannel or cloth.
13. Mix the daube gravy with jelly.
14. Let the mixture sit for about 30 minutes, then slow pour over the daube.
15. Set the ingredients in a cold place, when cold, take the lard from the top of the spoon, and with a round edge knife detach carefully and daube and turn into a round plate.
16. Avoid breaking jelly, place the plate on top of the bowl and turn it over.

Source — Creole Cookery Book
Prepared by Gavin Sylvan
Louisiana Anthology
August 10, 2022

Egg Sauce

Ingredients

• 3 tablespoonfuls of butter
• 5 hard boiled eggs
• Cayenne pepper
• Salt

Directions

1. Melt 3 tablespoonfuls of butter.
2. Stir in 5 yolks from hard boiled eggs.
3. Once stirred together, mash until very smooth.
4. While mashing until smooth, add cayenne pepper and salt as needed.

Source — Creole Cookery Book
Prepared by Gavin Sylvan
Louisiana Anthology
August 10, 2022

Oyster Soup

Ingredients

• 2 quarts of oysters with the liquor
• 3 quarts of water
• 8 slices of lean ham
• 2 onions
• 6 egg yolk
• 4 tablespoonfuls of wheat flour
• 1 pint of rich milk
• 1 teaspoonful of white pepper
• 1 half of grated nutmeg

Directions

1. Boil down 3 quarts of water, 2 quarts of oysters with liquor, 8 slices of lean ham, and 2 onions until half of the quantity.
2. Run what is left of the ingredients through a cullender.
3. Add liquor alone to the pot and let that come to a boil.
4. While the oysters are boiling, beat up 6 egg yolks with 4 tablespoonfuls of wheat flour and 1 pint of rich milk.
5. Stir this into the oysters liquor, after it has been strained and made boiling hot.
6. Add a quart of raw oysters and the whole thicken a little on the fire.
7. Add one teaspoonful of white pepper and a half of grated nutmeg.

Source — Creole Cookery Book
Prepared by Gavin Sylvan
Louisiana Anthology
August 10, 2022

Beef and Spinach Pasta

Beef and Spinach Pasta

Ingredients

• 8 ounces of uncooked pasta
• 1 pound of lean ground beef
• 1 teaspoon minced garlic
• 16 ounce of pasta sauce
• 14 ounce chicken broth
• 1 teaspoon of Italian seasoning
• 2 cups spinach
• 1.5 cups of mozzarella cheese
• salt

Directions

1. Cook pasta al dente and drain.
2. Brown ground beef and drain excess fat.
3. Add garlic, pasta sauce, broth, Italian seasoning, and salt.
4. Simmer 5 minutes.
5. Stir in the spinach and cook for an additional spinach.
6. Add pasta and cheese and stir while on heat.
7. Serve.

Source — My home
Prepared by Travis Kelly
Louisiana Anthology
July 19, 2022

Preserved Figs

Ingredients

• ~1 lb. of white or brown figs more than half ripened 
• 3/4 lbs. of raw sugar
• Zest/Peel of 1 lemon
• 1 thumb of ginger, grated

Directions

1. Start by making a simple syrup in a medium-large pot on low heat. Sugar and equal volume water. 
2. When the sugar has fully dissolved and simmered for a few minutes, add the lemon garnish, ginger, and figs.
3. Stir frequently while boiling until mixture becomes clear  (30-60 minutes).
4. Preserves may be canned/jarred for years. Once opened, eat safely within a week. 

Source — Creole Cookery Book
Prepared by Connor Haskins
Louisiana Anthology
July 19, 2022

Gruel Batter Cakes

Ingredients

• One quart of this gruel ~ Gruel is a liquid food made using milk or water, along with a meal good (oatmeal, cornmeal, etc.)
• 1 Large Tablespoon of butter
• 9 Eggs
• 1 Tbs flour & 1 Tbs of cornmeal (white cornmeal reccomended)
• 1 tsp baking soda dissolved in 2 Tbs of water
  

Directions

1. On the stovetop in a small pot, simmer the butter into the gruel.
2. Once dissolved and stirred, remove from heat and pour into a bowl and stir until cool (wooden bowls traditionally used).
3. Add eggs, meal, and baking soda solution before stirring to completion (finished product will be a porridge/ fluid consistency).
4. Makes roughly 48 oz, or 6-10 servings.

Source — Creole Cookery Book
Prepared by Connor Haskins
Louisiana Anthology
July 19, 2022

Preserved Tomatoes

Ingredients

• 2 lbs. raw sugar
• Equal volume water (~2-3 cups)
• 1 lb. ripe tomatoes

Directions

1. Begin by making syrup in a medium-large pot on low heat. 
2. Once the sugar has dissolved and simmered for a few minutes, add the tomatoes.
3. Allow these to cook for 10-15 minutes, or until tender over a low heat (they do not require a great deal of cooking).
4. Preserves may be canned/jarred for 3-6 months, or eaten from the refrigerator for a week safely.

Source — Creole Cookery Book
Prepared by Connor Haskins
Louisiana Anthology
July 19, 2022