Apple Meringue

Ingredients

• 8 egg whites
• 1 teacup of sugar
• Apple compote 

Directions

1. Fill a dish with apple compote
2. Whip the egg whites to a stiff froth
3. Sprinkle 1 teacup of sugar in the eggs, working them well together
4. Spread over the apple
5. Beat some egg whites without sugar 
6. Pile it high in a pyramidical form and brown it of a light fawn color

Source — Creole Cookery Book
Prepared by Alexsandra Mendez
Louisiana Anthology
September 12, 2023

Pineapple Sherbet

Ingredients

• 2-3 pineapples
• Water
• Sweetener 

Directions

1. Pare and grate the pineapples into a bowl
2. Put the grated pineapples in a sieve and let it drain, while also pressing it down to get every drop of juice
3. Weaken the flavor with water as much as you please
4. Add the sweetener of your choice
5. Freeze it 

Source — Creole Cookery Book
Prepared by Alexsandra Mendez
Louisiana Anthology
September 13, 2023

Tomato Soup

Ingredients

• 1 ounce of ham
• 1 little carrot
• 2 ounces of butter
• 1 bay leaf
• Few peppercorns
• 2 tablespoons of flour
• 1 quart of your choice of broth
• 1 quart of canned tomatoes
• Salt
• Pepper
• 2 ounces of brown sugar
  

Directions

1. Cut the ham, carrot, and onion into thin slices
2. Place cut items into a stewpan with two ounces of butter, one bay leaf, and some peppercorns
3. Add two tablespoons of flour and stir together until it becomes light brown
4. Add a quart of broth and stir it slowly
5. Add one quart of canned tomatoes
6. Season with salt, pepper, and two ounces of brown sugar
7. Strain it thoroughly  
8. Let it boil together for one hour 

Source — Cooking in Old Creole Days
Prepared by Alexsandra Mendez
Louisiana Anthology
September 13, 2023 

Vegan Chickpea Curry

Ingredients

• Two cans of chickpeas, drained
• One 6 oz can of tomato paste
• One can of coconut milk
• One onion
• Four cloves of garlic
• Curry powder, to taste
• One tablespoon of olive oil

Directions

1. Preheat oven to 400 degrees Fahrenheit. 
2. Heat the olive oil over medium in a medium pot or Dutch oven.
3. Dice the onion and sauté until tender and slightly translucent. 
4. Mince and add the garlic; continue to sauté until fragrant. 
5. Add the tomato paste, stirring firmly to combine all ingredients. 
6. Incorporate the entire can of coconut milk and both cans of chickpeas. Stir to combine. 
7. As ingredients begin to cook together, generously add curry powder to taste and, if desired, spices.
8. Close the lid to the pot and place into the oven for twenty minutes to caramelize. 
9. Serve hot over steamed rice and garnished with cilantro. 

—Grace Smith

Prepared by Grace Smith
Louisiana Anthology
September 12, 2023

Sweet Wafers

Ingredients

• 6 eggs
  
• 2 cups of flour
• 2 oz melted unsalted butter
• 1 1/2 cups powdered sugar
• 1 cup milk
• 1 teaspoon nutmeg

Directions

1. Crack open the 6 eggs and separate the whites and yolks into two different bowls. Using a mixer, beat the egg whites until peaks form. Follow this step for the yolks. Set aside. 
2. Cream the sugar and butter in a stand mixer or a large bowl using a handheld mixer. 
3. Slowly and incrementally add the beaten yolks, 1 cup of milk, 1 pint of flour, and the beaten egg whites to the creamed mixture. 
4. Delicately incorporate 1 teaspoon of nutmeg into the mixture. 
5. Bake on parchment paper at 356°F or in a waffle iron very quickly, browning them as little as possible. 
6. Roll them onto the end of a wooden spoon while hot to form a smooth, round stick. Slip the wafers off carefully once the wafer takes on the cylindrical shape of the spoon's end. 
7. Serve and enjoy! 

Source — Cooking in the Creole Days
Prepared by Célestine Eustis
Louisiana Anthology
September 12, 2023

Yorkshire Pudding, No. 1

Ingredients

• One pint of milk
• Four eggs
• Two cups of flour
• One teaspoon of salt
• Fat or melted shortening (if not cooking beef simultaneously)

Directions

1. Separate the eggs, and beat the yolks and whites separately. 
2. Mix all ingredients. 
3. If cooking beef simultaneously, pour mixture into the dripping-pan about half an hour before the beef is done. The dripping pan should contain just enough fat to prevent the pudding from sticking. Otherwise, pour the same amount of fat into an equivalent pan and bake half an hour. 
4. Cut the pudding into squares and place into the same dish as the beef (if applicable). 

Source — The Unrivalled Cook-Book
Prepared by Grace Smith
Louisiana Anthology
September 12, 2023

Sauce Tartare

Ingredients

• Deux œufs, jaunes séparés
• Une cuillère à café de moutarde
  
• Une cuillère à soupe d'huile d'olive
• Une cuillère à café de sel
• Une cuillère à café de poivre
• Une cuillère à café de vinaigre
• Une cuillère à café de persil finement haché
• Une cuillère à soupe de ciboulette finement hachée
• Deux cuillères à soupe d'oignon ou d'échalote finement hachée
• Une cuillère à soupe de cerfeuil finement haché

Directions

1. Hachez finement le persil, le cerfeuil, la ciboulette et l'échalote (ou l'oignon). Mesurez les ingrédients hachés pour obtenir le rendement suivant : une cuillère à café de persil, une cuillère à café de ciboulette, une cuillère à soupe de cerfeuil et deux cuillères à soupe d'échalotes (ou d'oignon). Mettre de côté.
2. Fouettez deux jaunes d'œufs dans un bol. Mélangez avec une cuillère à café de moutarde et ajoutez lentement une cuillère à soupe d'huile d'olive.
3. Fouetter la sauce. Une fois la sauce onctueuse, ajoutez une cuillère à café de sel et une cuillère à café de poivre. Mélangez avec une cuillère à café de vinaigre.
4. Ajoutez délicatement le persil haché, le cerfeuil, la ciboulette et l'échalote ou l'oignon.
5. Servir avec du poisson frit ou cuit au court-bouillon ou avec de la viande froide.

Ingredients

• 2 eggs, yolks separated 
• 1 teaspoon of mustard
• 1 Tablespoon of olive oil
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1 teaspoon of vinegar
• 1 teaspoon of finely chopped parsley
• 1 Tablespoon of finely chopped chives
• 2 Tablespoons finely chopped onion or shallot
• 1 Tablespoon of finely chopped chervil

Directions

1. Finely chop the parsley, chervil, chives, and shallots (or onion). Measure the chopped ingredients to obtain the following yield: 1 teaspoon parsley, 1 teaspoon chives, 1 Tablespoon chervil, and 2 Tablespoons shallots (or onion). Set aside.
2. Whisk two egg yolks in a bowl. Mix with 1 teaspoon of mustard and slowly add 1 Tablespoon of olive oil.
3. Whisk the sauce. Once the sauce is smooth, add 1 teaspoon of salt and 1 teaspoon of pepper. Mix with 1 teaspoon of vinegar.
4. Carefully add the chopped parsley, chervil, chives, and shallot or onion.
5. Serve with fried fish or cooked in court-bouillon or with cold meat.

Source — Cooking in the Creole Days
Prepared by Célestine Eustis
Louisiana Anthology
September 12, 2023