Peasant Bread

 

Ingredients

• Four cups of flour
• Two teaspoons of salt
• Two teaspoons of sugar
• Two teaspoons of active dry yeast
• Two cups of water (warm)
• One tablespoon of butter

Directions

1. Mix the dry ingredients together
2. Pour in the water
3. Mix until combined
4. Cover your bowl and let the dough rise
5. Spread butter inside two over-safe bowls
6. Wait until the dough has doubled in size
7. Divide the dough into halves 
8. Place the halves into the greased bowls
9. Let it rise for 30 minutes.
10. Heat oven to 350 Fahrenheit
11. Cook the dough for 30 mins
    
12. Let the dough rest for 15 minutes before slicing

 

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

Remnants of Soup Meat with Onions

 

Ingredients

• Soup Meat
• Onions (Chopped)
• Saltwater
• Butter or Lard
• Flour
• Spices of choice

Directions

1. Cut the meat into thin slices.
2. Saturate in the saltwater
3. Add butter to a hot pan
4. Add chopped onions to the butter
5. Cool the onions until brown
6. Put the meat in the pan and cover
7. Turn the meat after frying for a while
8. When both sides are brown, remove
9. Add a small amount of water and flour to the butter remaining in the pan
10. Stir until thick, then put the sauce over the meat

 

Source — New Orleans Cook Book
Prepared by Donnie Underwood
Louisiana Anthology
October 2, 2022

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