Peach Float

Ingredients

• One pint of cream
• One pint of milk
• One cup of sugar
• One quart of peach pulp

Directions

1. Rub the peaches through a sieve to produce a pulp, add a small quantity of sugar and set aside.
2. Place the cream and milk over the fire to allow them to come precisely to the boiling point, then remove them from the flame.
3. Stir in the remainder of the sugar and set aside to cool
4. Add the peach pulp and freeze.

 — Mrs. G. M. Quarles

Source — New Orleans Cook Book
Prepared by Donnie Underwood
Louisiana Anthology
September 15, 2022

Oyster Soup

Ingredients

• One hundred oysters
• Two quarts of water
• One tablespoon of butter
• One pint of rich milk or cream
• Nutmeg, mace, pepper, and salt to the taste
• Liquor
• Wheat flour (optional)

Directions

1. Strain the oysters through a cullender.
2. Set the liquor to boil.
3. When the scum has risen and been removed, add the water, butter, milk or cream, and all seasonings.
4. Bring to a boil.
5. Just before serving, add the oysters to the soup.
6. If the soup is too thin, lightly sprinkle in some wheat flour a few minutes before serving.

Source — Creole Cookery Book
Prepared by Anna Duck
Louisiana Anthology
September 15th, 2022

Philadelphia Ice Cream

Ingredients

• Two cans of condensed milk
• Four cans of cows milk
• Two cans of sweet cream
• Whites of two eggs whipped to a stiff froth

Directions

1. Flavor to taste with vanilla or lemon.
2. Add in egg whites just before freezing.

— Mrs. S. S. Keener 

Source — New Orleans Cookbook
Prepared by Madison Duddy
Louisiana Anthology
September 15, 2022

Simple Plum Pudding

Ingredients

• One cup of molasses
• One cup of sweet milk
• One cup of chopped raisins
• One cup of chopped currants
• One cup of butter
• Three and a half cups of flour
• One teaspoon of soda
• One teaspoon of each of the spices

Directions

1. Dissolve the soda in a little bit of the syrup.
2. Mix everything together and put it in a double bag.
3. Place the bag in boiling water.
4. Keep on steady boil for three hours. Keep the pot full of water and the pudding well covered.

Source — New Orleans Cookbook
Prepared by Madison Duddy
Louisiana Anthology
September 15, 2022

Chicken and Rice Soup

Ingredients

• One roasted chicken
• Three quarts of chicken broth
• Two TBSP butter
• One small onion
• Three celery stalks
• Four small carrots
• Twelve cremini mushrooms (thickly sliced)
• Four garlic cloves (thinly sliced)
• Eight bay leaves
• One bunch of scallions chopped (green and white parts)
• One TSP ground black pepper
• Two TSP dried oregano
• Two-Three cups of cooked white rice

Directions

1. Take the roasted chicken and pull it into pieces, discarding the skin.
2. Chop pieces of chicken into half-inch chunks, cover, then refrigerate.
3. Transfer the chicken carcass to a stockpile and add the three quarts of chicken broth. Bring to boil.
4. Skim broth when necessary then place heat to low, and allow it to simmer for one and a half hours.
5. Strain broth and reserve.
6. Heat two tablespoons of butter in a large pot over medium heat. Add the onion, celery, carrots, mushrooms, garlic, bay leaves, scallions, salt, pepper, and oregano to the pot. 
7. Stir often until vegetables are softened. (Not brown).
8. Add strained chicken broth and the diced chicken to the large pot. Bring to a boil.
9. Reduce heat and let simmer for thirty to forty minutes. 
10. When finished, pour over rice and add seasonings as desired. Serve.

Source — Real Cajun Cookbook
Prepared by Haylee Ingle
Louisiana Anthology
September 14, 2022

To Cure Bacon

Ingredients

• One hundred pounds of ham
• Seventy pounds of salt
• One pound of sodium nitrate
• Two ounces of common red pepper
• *Double recipe for every 100 lbs of ham*
• Total Prep Time: 4 weeks

Directions

1. Rub the needed amount of seasonings onto the hams and its shoulder, adding an additional amount of pepper and sodium nitrate to the hocks.
2. Assure ham is completely covered and well-rubbed in seasoning, stuffing the inside and out.
3. Allow ham to sit in salt for 4 weeks, the shoulders and jowls for 3 weeks, and the middlings only a fortnight.
4. When ready, wash off the ham(s) and shoulder(s) and hang by their larger ends. Let sit for 1 day.
5. When the day has passed, begin smoking the hams accordingly.

Source — Creole Cookery Book
Prepared by Haylee Ingle
Louisiana Anthology
September 14, 2022

Beef Ham

Ingredients

• 20 lbs. of beef
• Two ounces of sodium nitrate
• Four ounces of brown sugar
• Six ounces of bag salt
• One ounce of white pepper
• One clove of nutmeg
• One clove of garlic
• Half pound of common salt
• Total Prep Time: 18 days

Directions

1. Debone the 20 lbs of beef, rub with common salt and let sit for 1-2 days.
2. After the 1-2 days have passed, season the beef with the needed amount of sodium nitrate, brown sugar, bag salt, white pepper, nutmeg, and garlic.
3. Strew the suggested amount of common salt onto the beef and let sit for 16 days.
4. Turn the beef daily for the best result.
5. After the 16 days have passed, the beef can be hung up or boiled. 
6. Beef must be allowed to sit in boiled water until cold.

Source — Creole Cookery Book
Prepared by Haylee Ingle
Louisiana Anthology
September 14, 2022