Preserved Orange Peel

Ingredients

• Orange peels
• Salt water
• Fresh Water
• Rich Syrup

Directions

1. Soak peels in salt water for 72 hours.
2. Transfer peels to fresh water and soak until tender.
3. Cover in rich syrup and finish with any preferred seasonings.

Source — Creole Cookery Book
Prepared by Nicholas Cervantes
Louisiana Anthology
July 17, 2023

Cake Without Butter

Ingredients

• Five medium eggs
• 150 grams of sugar
• 100 grams of flour
• 4 Tbsp orange flour water

Directions

1. Crack eggs into bowl then beat well.
2. Gradually add sugar to bowl.
3. Gradually add flour to bowl.
4. Add orange flower water to bowl and beat all well.
5. Flour tin and bake.

Source — Creole Cookery Book
Prepared by Nicholas Cervantes
Louisiana Anthology
July 17, 2023

Banana Pudding

Ingredients

• 1 cup sugar
• 1/2 cup cornstarch
• 6 cups 2% milk
• 5 large egg yolks
• 1/4 cup butter
• 1 teaspoon salt
• 22 ounces of vanilla wafers
• 7 medium bananas, sliced
• 2 cups heavy whipping cream
• 6 tablespoons sugar

Directions

1. Mix cornstarch, sugar, and milk in a large saucepan.
2. Heat over a medium setting until thickened.
3. Reduce heat to low setting and stir for 2 minutes.
4. Whisk in a bowl a small amount of heated mixture with egg yolks and return to saucepan.
5. Bring the mixture to a light boil, cook and stir for 2 minutes.
6. Remove mixture from heat and stir in butter, vanilla, and salt.
7. Cool for 15 minutes, stirring occasionally.
8. Layer vanilla wafers and bananas into a bowl and pour the mixture on top.
9. Repeat the previous step until desired layers are achieved.
10. Layer the top with whipping cream, banana, and crushed vanilla wafers.
11. Chill in refrigerator.

Source — All Recipes
Prepared by Jacob Allen
Louisiana Anthology
July 16, 2019

Beer Soup

 

Ingredients

• 1/2 pound of bread crumbs
• Butter
• 1 quart of strong beer
• 1 quart red wine
• Lemon rind
• Cinnamon
• Cloves 
• Sugar
• Croutons from fried bread

Directions

1. Scorch 1/2 pound of bread crumbs in butter.
2. Add 1 quart of strong beer.
3. Add 1 quart of red wine.
4. Add lemon rind, cinnamon, cloves, and sugar.
5. Boil the soup.
6. Pour soup over croutons from fried bread.

Source — The Unrivalled Cook-Book
Prepared by Jacob Allen
Louisiana Anthology
July 16, 2019

Jelly

Ingredients

• 2 ounces of isinglass
• 3 quarts  of water
• 1 1/4 pounds of powdered sugar
• 4 lemons
• 1 pint of wine
• 3 eggs

Directions

1. Add all ingredients in a bowl.
2. Mace to the taste.
3. Cool in refrigerator.

Source — Creole Cookery Book
Prepared by Jacob Allen
Louisiana Anthology
July 16, 2019

Ice Cream

Ingredients

• 1 quart milk
• 1 tablespoon cornstarch or arrowroot
• 1 quart cream
• 4 egg whites 

Directions

1. Thicken 1 quart of milk with 1 quart of cornstarch or arrowroot.
2. Sweeten and let mixture boil.
3. Cool the mixture. 
4. Add 1 quart of cream.
5. Flavor to taste.
6. Freeze the mixture until it begins to thicken.
7. Whip lightly 4 egg whites in a bowl and add to the mixture.

Source — Creole Cookery Book
Prepared by Jacob Allen
Louisiana Anthology
July 16, 2019

Louisiana Cornbread Salad

Ingredients

• Two cups Ranch dressing
• Ten slices cooked bacon, drained and crumbled
• Three large tomatoes, diced
• Two cans pinto beans, drained
• Two cans cut corn, drained
• Eight ounces pack cheddar cheese
• Half cup chopped green onions
• One cup chopped green and red bell peppers
• One package of yellow cornbread mix (cook as directed on package, and cooled)

Directions

Pepare ingredients

1. 1/2 the crumbled cornbread on bottom of container
2. 1/2 the bell peper, onion, and tomato mixture
3. ‭1/2 the beans and corn mixture

Layer as follows in a deep container:

1. Mix bell peper,onion, and tomato
2. ‭Mix drained beans and corn in separate bowl
3. Crumble the cornbread

Top with

1. One cup of rance dressing
2. ‭1/2 the cheddar cheese
3. 1/2 the bacon

Repeat layer and topping with remaining ingredients

Store in refrigerator until ready to serve

Prepared by Chloe Ducote
Louisiana Anthology
July 16, 2023