Rich Syrup

Ingredients

• 1 pint, 3 teaspoons of cold water
• 2 lbs. of white sugar
• 1/2 of an egg white

Directions

1. Combine 2 lbs. white sugar with 1 pint of cold water. Stir until dissolved. 
2. Set combination over a moderate fire or heat source.
3. Beat the 1/2 egg white and add to sugar before it begins to warm.
4. When combination is about to boil over, add 1 teaspoon of cold water.
5. After boiling ceases, add combination to heat again.
6. Repeat steps 4 and 5 two more times. 
7. After the last cycle, take combination off the heat and let it settle.
8. Remove any scum that forms, and strain syrup through a jelly bag.

Source — Creole Cookery Book
Prepared by Joshua Johnston
Louisiana Anthology
July 18, 2023

Dove Poppers

Ingredients

• One pound of bacon
• Ten dove breast
• One jar of jalapenos
• One block of cream cheese

Directions

1. Separate each piece of bacon.
2. Place one dove breast onto each piece of bacon.
3. Add one jalapeno and a pinch of cream cheese to each dove breast.
4. Roll up the dove breast, jalapeno, and cream cheese inside each piece of bacon.
5. Bake at 350 degrees for 45 minutes. 
6. Cool and serve.

Source — Nicole S. Coco
Prepared by Beau M. Coco
Louisiana Anthology
July 18, 2023

Cold Slaw with Hot Sauce

Ingredients

• One white head of cabbage
• Cold water
• 2 cups of strong vinegar
• One teaspoonful of mustard
• One teaspoonful of salt
• One tablespoonful of butter
• Three teaspoons of white sugar
• Two or three eggs

Directions

1. Chop fine the head of cabbage.
2. Lay cabbage in very cold water for one hour.
3. Drain thoroughly and place in a serving dish.
4. To make the sauce, take two cups of strong vinegar to one quart of cabbage, stir in it one one teaspoonful of mustard and salt, a tablespoonful of butter, and three teaspoons of white sugar.
5. Heat sauce and add two to three egg yolks. 
6. Stir rapidly and pour on to the chopped cabbage. 
7. Serve instantly or sauce will harden. 

Source — La Cuisine Creole 

Prepared by Beau M. Coco
Louisiana Anthology
July 18, 2023

Seasoning for Sausage Meat

Ingredients

• One pound of sausage meat
• One tablespoonful of salt
• One teaspoonful of mixed black and red pepper
• One quarter of a teaspoonful of saltpetre
• Half cup of sage and sweet marjoram
• Thyme and summer savory (optional)

Directions

1. Chop up and run sausage meat through cutter. 
2. Add a tablespoonful of salt, a teaspoonful of mixed black and red pepper, a quarter of a teaspoonful of saltpetre, and a half cup of sage and sweet marjoram. 
3. If preferred, substitute for the sage some thyme and summer savory.

Source — La Cuisine Creole 

Prepared by Beau M. Coco

Louisiana Anthology
July 18, 2023

Fricassee of Fish

Ingredients

• One large fish
• Onions
• Parsley
• Tomatoes
• Garlic
• Butter
• Catsup (optional)

Directions

1. Cut the fish into slices.
2. Fry onions, parsley, tomatoes, and a little garlic to make the gravy.
3. Add fish slices to gravy.
4. Fry in butter and serve.
5. Add catsup if liked.  

Source — La Cuisine Creole  

Prepared by Beau M. Coco
Louisiana Anthology
July 18, 2023

Baked Apple Pudding

Ingredients

• 1 pint of stewed apples (cooked with minimal water, just long enough to maintain shape)
• 1/2 pint of cream or 2 ounces of butter
• 1/4 lb. of powdered sugar
• 1 grated nutmeg
• 1 tablespoonful of rose water
• 1 teaspoonful of grated lemon peel

Directions

1. Let stewed apples cool and ensure they are tender yet intact.
2. After apples have cooled, add listed ingredients and mix to preference.

Source — Creole Cookery Book
Prepared by Joshua Johnston
Louisiana Anthology
July 18, 2023

Banana Bread

Ingredients

1 1/4 cups sugar 1/2 cup softened butter 2 eggs 1 1/2 cups mashed ripe bananas 1/2 cup buttermilk 1 teaspoon vanilla 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped nuts

Directions

1. Preheat oven to 350° F.
2. Grease the bottom of a 9x5x3 loaf pan.
3. Mix sugar and butter in a large bowl.
4. Stir in eggs until mixed well.
5. Mix in bananas, buttermilk, and vanilla until smooth.
6. Stir in flour, baking soda, and salt until just mixed.
7. Mix in nuts.
8. Pour into the pan.
9. Bake on low rack for 1 hour and 15 minutes or until a toothpick stuck into the center comes out clean.
10. Cool 10 minutes before removing from pan.
11. Cool an additional 2 hours on a wire rack before slicing.
    

 

 Photo: https://unsplash.com/photos/MssPSnkV1yM

Source — Betty Crocker
Prepared by Ben Allen
Louisiana Anthology
July 18, 2023