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

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