Egg Toast

Ingredients

• 
  1 glass of thick cream
• 1 cup of white sugar
  
• 3 macaroons
• A few almonds
• 1 lemon 
• 8 eggs
• Bread 
• Butter

Directions

1. First crush up the macaroons and almonds.
2. Then mix together with the glass of cream, cup of sugar, and grated lemon and boil.
3. Next add the yokes of 8 of the eggs and the whites of 3 eggs and mix.
4. When done serve on very thing slices of fried bread and sprinkle sugar on top.
5. Best served with tea.

Source — Creole Cookery Book
Prepared by Camden Bigler
Louisiana Anthology
May 1, 2023

Stuffed Crabs

Ingredients

• 2 dozen crabs
• 2 hard-boiled egg yolks
• Thyme
• Parsley
• Onion
• Butter
• Black pepper
• Cayenne
• Bread crumbs

Directions

1. Boil crabs
2. Take the meat out of the crabs
3. Combine meat, yolks, thyme, parsley, onion, butter, pepper, and cayenne
4. Stuff crabs 
5. Sprinkle with bread crumbs and butter
6. Bake until brown

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Soft Cookies

Ingredients

• One heaping cup of butter
• 1 and 1/2 cups of sugar
• 3 eggs
• 3 tablespoons sour milk
• 1 teaspoon of soda 
• Flour
• Nutmeg

Directions

1. Combine butter, sugar, eggs, sour milk, and soda
2. Place a small amount of flour on a table 
3. Roll out cookies 
4. Sprinkle with sugar and nutmeg
5. Pass over with the roller again
6. Bake until light brown

Source — New Orleans Cook Book
Prepared by J. W. Wilkinson
Louisiana Anthology
July 16, 2019

Milk Soup

Ingredients

• 4 cups of milk
• 2 cups of water
• A small piece of Cinnamon
• A piece of lemon peel
• Teaspoon of butter
• Salt
• Sago

Directions

1. Boil together milk, water, cinnamon, lemon peel, and a teaspoon of butter
2. Add salt and sago after a boil
3. Boil until clear

Source — New Orleans Cook Book
Prepared by J. W. Wilkinson
Louisiana Anthology
July 16, 2019

Fried Oysters

Ingredients

• 100 oysters
• 4 egg yolks
• Bread Crumbs or powdered biscuits (cornmeal could be used as a substitute)
• Salt
• Pepper
• Mace
• Butter

Directions

1. Dry the Oysters
2. Beat 4 egg yolks lighly
3. Add bread crumbs, salt, pepper, and mace to a bowl and stir. 
4. Boil butter
5. Drip oysters in wet mixture and then dry mixture 
6. Drop oysters in Butter and fry until they become light brown

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Homemade Spicy Mustard

Ingredients

• 1/2 cup yellow mustard seeds
• 1/2 cup brown mustard seeds
• 1 cup apple cider vinegar
• 1/2 cup water
• 1 1/2 tablespoons honey
• 1 teaspoon salt
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to desired spiciness)

Directions

1. In a medium-sized, non-reactive bowl, combine the yellow and brown mustard seeds with the apple cider vinegar and water. Make sure the seeds are fully submerged in the liquid. Cover the bowl with plastic wrap or a lid and let it sit at room temperature for 24-48 hours. The mustard seeds will absorb the liquid and become plump.
2. After the seeds have soaked, pour the mixture into a blender or food processor. Add the honey, salt, ground turmeric, paprika, and cayenne pepper.
3. Blend or process the mixture until it reaches your desired consistency. For a smoother mustard, blend for longer, and for a grainier mustard, blend for a shorter time.
4. Taste the mustard and adjust the seasonings to your preference, adding more honey for sweetness or more cayenne pepper for spiciness.
5. Transfer the spicy mustard to a clean glass jar with a tight-fitting lid. Store the mustard in the refrigerator for at least 24 hours before using to allow the flavors to meld.
6. The homemade spicy mustard can be stored in the refrigerator for up to 3 months.

Source- Personal
Prepared by Iftesam Nabi
Louisiana Anthology
May 2nd, 2023

Pot Roasted Teal

Ingredients

• 3 Teal (Cleaned and Plucked)
• 
  Holy Trinity (1 bell pepper, 1 onion, garlic)
• 1 Apple
• 1 liter of beef broth 

Directions

1. Coat the bottom area of the pot with oil and when heated up brown the teal
2. Once teal are browned, take them out of pot and put the holy trinity with half a diced apple
3. Cook until the holy trinity is soft and "sweated" down
4. With the other half of the apple, cut into three pieces and place inside the teal
5. Place teal back into the pot
6. Put beef broth until teal are mostly covered
7. Reduce heat to a simmer and let it cook (the longer you let it cook the better it will be)

Source — Creole Cookery Book
Prepared by Luke Frederick
Louisiana Anthology
May 3, 2023