Charlotte Russe

Ingredients

• 1 ounce gelatin
  
• 1 1/2 pints milk
• 1/2 pound white sugar
• Yolks of 6 eggs
• Vanilla
• 1 pint whipped cream
• Sponge cake
  

Directions

1. Boil gelatin in the milk.
2. Add beaten egg yolks and sugar.
   
3. Flavor with vanilla.
4. Chill until it begins to stiffen.
5. Stir in whipped cream.
6. Line serving dish with strips of sponge cake.
7. Pour in the Charlotte Russe mixture.
8. Chill until served.
   

Source — La Cuisine Creole
Prepared by Ben Allen
Louisiana Anthology
July 18, 2023

Ginger Cake

Ingredients

• 3/4 cup of flour
  
• 1/2 cup of molasses
  
• 1/2 cup brown sugar
  
• 1/4 cup hot water
• 2 eggs
• 1 teaspoon of baking soda
• 1 heaped tablespoon of butter
• 1 teaspoon of cinnamon
• 1 teaspoon of ginger
• 1/2 teaspoon of cloves
  

Directions

1. Mix the molasses and sugar together.
2. Add the butter and hot water and mix.
   
3. Separate the egg yolks from the whites.
4. Beat the egg yolks and add them to the mix along with the cinnamon, ginger, and cloves.
5. Beat the egg whites and add them to the mixture as well.
   
6. Dissolve baking soda in a little water and add to mixture.
7. Add flour and mix.
8. Bake for 45 minutes at a moderate temperature.
   

Source — Creole Cookery Book
Prepared by Ben Allen
Louisiana Anthology
July 18, 2023

Jumbles

Ingredients

• One egg
  
• One pound of flour
  
• 1/2 pound of sugar
  
• 1/2 pound of butter
• One tablespoon of cream
• Three lemons
  

Directions

1. Mix the egg, flour, sugar, butter, and cream into a paste.
   
2. Mix in the rind of all three lemons but only the juice of one.
   
3. Roll into rings and bake.

Source — Creole Cookery Book
Prepared by Ben Allen
Louisiana Anthology
July 18, 2023

Air Fryer Chicken Flautas

Ingredients

• 2 cups of cooked chicken
• 4 ounces softened cream cheese
• 2 cups shredded cheddar cheese
• 8 flour tortillas
• 8 tablespoons sour cream
• 1 cup shredded lettuce

Directions

1. Preheat the Air Fryer to 385.
2. In a bowl, mix together the shredded chicken, softened cream cheese, and taco seasong.
3. Add 1/4 cup of the creamy chicken mixture and 1/4 cup of shredded cheese to one tortilla. Roll up tightly. Repeat 8x.
4. Place flautas in air fryer, seam side down for 8 minutes. Flip at the halfway point.
5. Serve with sour cream and lettuce along with your choice of salsa.

Source — Alex Daynes
Prepared by Nicholas Cervantes
Louisiana Anthology
July 17, 2023

Peach Sherbet

Ingredients

• 2-3 dozen ripe, soft peaches
• Water
• Sugar to taste

Directions

1. Peel peaches and pass through a cullender.
2. Add sufficient water to dilute mixture to desired consistency.
3. Add sugar to preferred taste.
4. Freeze until consumption.

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

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