Berwick Sponge Cakes

 Ingredients

• Six eggs
• Three cups of sugar
• Five cups of flour
• Two tsps of Cream of Tartar
• One cup of cold water
• One tsp of baking soda
• One tsp of salt
• One tsp of vanilla extract

 Directions

1. In a bowl, beat eggs for two minutes or until frothy.
2. Add sugar into the bowl, and beat for another five minutes.
3. Add three cups of the flour and Cream of Tartar, and beat for another two minutes.
4. Dissolve baking soda in cold water, and add to bowl. Beat for one minute.
5. Add vanilla, salt, and remaining three cups of flour. Beat for one minute.
6. Preheat oven to 350 degrees
7. Pour mix into two eight-inch greased pans, and bake for 45 minutes.
8. Remove and let cool.
9. Serve and enjoy!

Source — Creole Cookery

Prepared by Ayden Thomas

Louisiana Anthology

September 13, 2023

Indian Meal Griddle Cakes

 Ingredients

• One cup of cornmeal
• One cup of flour
• One quart of milk
• One tsp of salt
• One cup of yeast

 Directions

1. Mix together ingredients in a bowl, cover with a damp cloth, and proof for one hour.
2. Heat butter in a skillet until bubbling.
3. Portion one-half cup of mixture into skillet, flatten, and flip when edges are golden brown. Cook until the cake is firm in the center. 
4. Remove from skillet and repeat, cooking all of the cakes thoroughly.
5. Let rest 10 minutes to cool.
6. Serve and enjoy!

Source — Creole Cookery

Prepared by Ayden Thomas

Louisiana Anthology

September 13, 2023

Strawberry Shortcake

Ingredients

• 2 cupfuls of sifted flour
• 2 eggs
  
• 1 cupful of sugar
• 1/2 a cupful of sour milk or cream

Directions

1. Using a steel fork, mix half a teaspoonful of baking soda in the cream
2. Beat the butter to a cream
3. Add sugar, eggs, milk, and flour alternately
4. Cook in buttered pie plates in the oven
5. Put confection between

Source — Cooking in Old Creole Days
Prepared by Alexsandra Mendez 
Louisiana Anthology
September 12, 2023

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