Bisque

Ingredients

• ½ Gallon cream whipped
• 9 Egg Yolks
• 3 Pounds  Granulated Sugar
• 1 Gallon  Milk
• Vanilla Bean

Directions

1.  Boil the 1 gallon of milk with the vanilla bean.
2.  Mix the 9 egg yolks with milk.
3.  Add the 3 pounds of sugar to the whipped cream.
4.  Combine the egg and milk mixture to the sugar and cream mixture, beating the mixtures well.
5.  Freeze the mixture overnight.
6.  This recipe will make approximately 24 bisque.

Source — New Orleans Cook Book
Prepared by Lauren Brooks
Louisiana Anthology
October 2, 2022

Spiced Grapes

 

Ingredients

• 8 Pounds  Grapes
• 5 Pounds  Clarified Sugar
• 1 ½ pints  Vinegar
• 1 clove  Garlic
• 1 tps.  Allspice
• 1 tps.  Cinnamon

Directions

1.  You need to separate the grapes from the skins/vines.
2.  Boil the grapes until you can rub through a colander to remove the seed.
3.  Add the grapes back to the heat and add the sugar, vinegar, garlic, allspice, cinnamon and allow to boil for 2 hours.
4.  You can add more allspice, garlic and cinnamon to your liking.

Source — New Orleans Cook Book
Prepared by Lauren Brooks
Louisiana Anthology
October 2, 2022

White Cheese Dip

 

Ingredients

• 5 pounds Easy melt white cheese
• 3 cups Chicken stock
• 2 tablespoons Granulated garlic
• 2 tablespoons Cumin
• ½ cup Salsa

Directions

1.  In a double boiler place the diced cheese, chicken stock, garlic, cumin, and salsa over the heat.
2.  Heat until all ingredients are incorporated, and the cheese is fully melted.
3.  You can add more chicken stock if you want a thinner dip.

Source — Family Cookbook
Prepared by Lauren Brooks
Louisiana Anthology
October 2, 2022

Diet for Infants

 

Ingredients

• inch square  Gelatine
• 4 oz  warm water
• 4 oz  Milk
• ½ tsp  arrow-root or boiled flour-ball
• 2 tbs  sweet cream

Directions

1. Dissolve the 1 inch square of gelatine in the 4 ounces of warm water.
2. Add the 4 oz of Milk to the gelatine.
3. Bring the mixture to a boil once boiling add the ½ tablespoon of arrow-root to the pot.
4. Once dissolved remove from the heat and stir in the 2 tablespoons of sweet cream.

Source — New Orleans Cook Book
Prepared by Lauren Brooks
Louisiana Anthology
October 2, 2022

Strawberry Sherbert

Ingredients

• Three pounds of strawberries
• Eight ounces of red currents
• One pint of water

Directions

1. Crush strawberries and currents in the sieve and let the juice drain into a large bowl.
2. Pour water over the remaining strawberries in the sieve.
3. Melt the sugar in some water over a fire.
4. Add the sugar water to the juice and pour it into the mold.
5. The amount of sugar needed is judged off tasting it throughout the process.

Source — Creole Cookery Book
Prepared by Cam Ayers
Louisiana Anthology
September  26th, 2022

French Jumbles

Ingredients

• One and a half pounds of flour
• Three-fourths pounds of sugar
• Large spoonful of butter
• Half a pound of almonds
• One nutmeg
• Four eggs

Directions

1. Mix all ingredients together.
2. Bake.

Source — Creole Cookery Book
Prepared by Cam Ayers
Louisiana Anthology
September 28th, 2022

Hamburger Steak

Ingredients

• Two pounds of hamburger beef
• One-fourth of a cup of flour
• Salt
• Pepper

Directions

1. Make hamburger beef into patties.
2. Cook in a pan until patties are brown, then move patties into a dish and put in oven on low heat.
3. Mix the flour, salt and pepper into leftover grease from patties until it forms into a gravy texture. 
4. Take patty dish out of the oven and pour the gravy over the top of the patties. 

Source — My Family
Prepared by Cam Ayers
Louisiana Anthology
September 29th, 2022