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

Coquilles de Volatile

Ingredients

• 
  One full-grown chicken
• One TSP of green onion
• One TSP of minced parsley
• TBSP of flour
• Three TBSP of butter
• Pint of rich sweet milk or sweet cream
• One box of thinly sliced mushrooms
• One claret glass of the best sherry wine.
• Saint-Jacques Shells
  
• Suggested seasonings: Cayenne pepper and salt
• Optional: Small box of trufles

Directions

1. Boil the chicken in water until tender.
2. Pull the meat from the boiled chicken into flakes (after skinning).
3. With a sharp knife, cut flakes of boiled chicken into thumb-size squares.
4. Take one cup of water from which the chicken was boiled and add to a separate boil.
5. While the separated water waits, finely slice one TSP-worth of green onion as well as one TSP of minced parsley.
6. Add the TSP of green onion and the single TSP of minced parsley to the separate water to make a broth.
7. Now take one TBSP of flour and mix with two TBSP of butter.
8. When the broth comes to a boil, add a little of the flour and butter mixture.
9. Gradually add the half pint of sweet milk/cream into the broth.
10. Thinly slice one box of mushrooms and add to the boiled chicken pieces.
11. The small box of trufles could now be added to the mushrooms and chicken at this checkpoint.
12. Add seasonings to both the chicken mixture and broth/sauce, this recipe used only cayenne pepper and salt.
13. Take the sauce out of the heat and when cooled, pour half a cup of sweet cream/milk on top, another TBSP of butter, and a glass of sherry wine.
14. Stuff the chicken mixture into the shells and pour the broth/sauce on top.
15. Cook for 15-20 minutes. Serve immediately.

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