Tea Cakes

Ingredients

• three pints of flour
• three eggs
• one pint of sugar
• milk, butter, baking soda

Directions

1. Preheat oven to 375
2. mix all ingredients except eggs in large bowl and let sit for 5 minutes
3. Add one egg at a time and mix thouroghly after each egg.
4. add a tablespoon of mixture every 2 inches and bake until edges are golden brown. 7-8 minutes.

Source — Creole Cookery Book
Prepared by Arlenzia Cummings
Louisiana Anthology
April 26th, 2023

Beefsteak, Stewed

Ingredients

• onions, turnips, and carrots
• beef steak
• Beef broth

Directions

1. Peel and chop the onions, carrots and turnips.
2. Cut the meat as desired
3. Fry the tender steak lightly, with onions, turnips, and carrots; then stew slowly, as for rump of beef.

Source — The Unrivalled Cook Book
Prepared by Arlenzia Cummings
Louisiana Anthology
April 26th, 2023

Stewed Catfish

Ingredients

• Catfish
• Chopped shallops
• Chopped parsley
• A pinch of pepper, a tablespoon of brown flower mix
• A tablespoon of butter

Directions

1. Skin, clean, remove the heads, salt, and set aside, as for frying.
2. After two hours arrange them in a saucepan, cover with cold water, and stew gently for half an hour or longer, according to their size.
3. Put into the saucepan a chopped shallot, a bunch of chopped parsley, a little pepper, a tablespoonful of browned flour mixed to a paste with cold water, and a heaping tablespoonful of butter.
4. Boil up once, take out the fish carefully, and lay in a deep dish. Boil up again, pour over the fish, and serve.

Source — The Unrivalled Cook-Book
Prepared by Arlenzia Cummings
Louisiana Anthology
April 26th, 2023

Fried Catfish

Ingredients

• Catfish Fillets
  
  
  
• eggs
• Salt
• bread or cracker crumbs

Directions

1. Skin, clean, remove the heads, sprinkle with salt, and lay aside for an hour and a half.
2. Then dip in beaten eggs, roll in bread or cracker crumbs, and fry quickly in hot lard or drippings.

Source — The Unrivalled Cook-Book
Prepared by Arlenzia Cummings
Louisiana Anthology
April 26th, 2023

Praline Pecan

 Ingredients

• 1 cup of Pecan nuts
• two Cup fulls of Brown Sugar
• Half a cup of water
• It can also be substituted for Penuts

Directions

1. Carefully peel the pecans.
2. Put the water and brown sugar on a simmer until it starts to candy.
3. Put in the nuts and stir making sure not to burn.
4. Put on a cool plate and serve or put spoonfuls in boxes or pats on a dish.

Source — Cooking in Old Créole Days
Prepared by Jonathan Durel
Louisiana Anthology
April 19th, 2023

Corn Pudding

 Ingredients

• 5 ears of corn
• Spoonful of sugar
• Pinch of salt
• Large spooful of cream
• Four eggs

Directions

1. Boil 5 ears of corn and grate put them in a bowl.
2. Add a spoonful of sugar, a pinch of salt, a large spoonful of cream, and 4 egg yolks.
3. Beat 4 egg whites until stiff, mix everything well together.
4. Pour into a buttered dish, put in the oven for half an hour, hot enough to make bellows.

Source — Cooking in Old Créole Days
Prepared by Jonathan Durel
Louisiana Anthology
April 19th, 2023

Cherry Flan

 Ingredients

• 
  Shortcrust pastry,
• Powdered sugar
• Cherries
• Cherry jam

Directions

1. Fill the flan mold with shortcrust pastry, rolled out to half a centimeter.
2. Prinkle with a good layer of powdered sugar.
3. Remove the pits from your cherries, and arrange them on the flan.
4. Put in the oven for half an hour, let cool, and put a light layer of cherry jam on the cherries.

Source — Cooking in Old Creole Days
Prepared by Jonathan Durel
Louisiana Anthology
April 19th, 2023