Cake Featherweight

Ingredients

• Two tablespoons of butter
• Six eggs
• Two cups of sugar
• Three cups of flour
• Two teaspoons of dixie baking powder
• 1/2 cup of milk 
• 1/4 lb. of chocolate
• vanilla extract
• One teaspoon of cinnamon

Directions

1. Stir contents together until you've reached a Badder like consistency.
2. Stir in vanilla extract to taste.
3. Bake in jelly tins with anything between layers. 
4. Bake until golden brown.

Source — New Orleans Cookbook
Prepared by Nathaniel Collins
Louisiana Anthology
September 16, 2023

Gombo Filee with Oysters, No. 2

 Ingredients

• One Tablespoon of flour
• One Tablespoon of lard
• Two quarts of oysters
• One cup of diced onions
• Large slice of ham
• teaspoon of parsley
• Two quarts of oyster liquor
• teaspoon of salt and pepper
• Half a cup of dried filee

Directions

1. Fry a tablespoonful of flour in a tablespoon of lard, let it brown slowly so as not to scorch.
2. Boil the liquor of two quarts of oysters, and when it is boiling throw in a cupful of cut onions, a large slice of ham, some parsley, and stir in the browned flour.
3. Let this cook fifteen minutes; then pour in two quarts of oysters.
4. Let them boil a few minutes, season with salt and pepper; take out the parsley and sift in half a cup of dried and pounded fresh filee.

Source — La Cuisine Creole
Prepared by Nathaniel Collins
Louisiana Anthology
September 16, 2023

Peace Ice

Ingredients

• half peck (7 pounds) of peacheas
• Two pounds of white sugar
• One quart heavy cream
• 1 quart milk

Directions

1. Pare and finely cut the peaches.
2. Stir in the sugar.
3. Let it stand for 2 or 3 hours.
4. Stir well.
5. Put in a preserving kettle to simmer for 20 minutes
6. Stir all the time to prevent scorching.
7. Pour into a pan and once cold, add heavy cream and milk.
8. Stir togerther and freeze instantly

Source — Creole Cookery Book
Prepared by Catherine Weldon
Louisiana Anthology
September 15, 2023

Richmond Muffins

 Ingredients

• Two pounds of flour
• One and a half pints of milk
• Two Tablespoons of butter
• Three eggs
• One teaspoon of salt
• Three tablespoons of yeast

Directions

1. Sift 2 lbs of flour.
2. warm 11/2 pints of new milk and 2 large spoonfuls of butter.
3. stir into the flour, beat 3 eggs very lightly, a little salt.
4. beat all well together till thoroughly mixed.
5. then add 3 spoonfuls of good yeast.
6. set it to rise, and when risen, bake in muffin rings in an oven.

Source — Creole Cookery Book
Prepared by Nathaniel Collins
Louisiana Anthology
September 15, 2019

Tomato Soup

Ingredients

• 12 tomatoes
• salt
• black pepper
• crackers

Directions

1. Peel and slice tomatoes using only the meat of tomato.
2. Place three crackers into ziplock bag and pond until powder.
3. Add tomatoes into pot and bring to low simmer.
4. Use handheld blender to blend until smooth.
5. Add cracker, salt, black pepper; occasionally stir for twenty minutes.
6. Ready to serve.
   

Source — Creole Cookery Book
Prepared by Camry Belcher
Louisiana Anthology
September 15, 2023

Orange Sherbert

Ingredients

• 12 oranges
• 1 pound of sugar

Directions

1. Squeeze the juice from oranges.
2. Pour boiling water on the peel, and cover it closely.
3. Boil water and sugar to a syrup and skim it clear.
4. Chill the syrup mixture.
5. Combine the syrup and zest with water to create orangeade.
6. Strain orangeade and set on ice.
7. Ready to serve.
   

Source — Creole Cookery Book
Prepared by Camry Belcher
Louisiana Anthology
September 14, 2023

Deviled Eggs

Ingredients

• 10 eggs
• 1 teaspoon of black pepper
• 1 teaspoon of salt
• 1 teaspoon of vinegar
• 1 teaspoon of cayenne pepper
• 1/4 cup of melted butter
• 1 tablespoon of mustard
• 1 bundle of cress
• a pinch of sugar

Directions

1. Bring water to boil and boil eggs over hard.
2. Remove the shells and cut the eggs in half.
3. Slice off small part of the bottom of the eggs to make them stand upright.
4. Put egg yolks into a separate bowl.
5. Mix yolks with melted butter, cayenne pepper, mustard, vinegar.
6. After fully mixed, pipe filling into the egg halves.
7. Place deviled eggs on a bed of chopped cress seasoned with salt, pepper, vinegar, and sugar.

Source — Creole Cookery Book
Prepared by Camry Belcher
Louisiana Anthology
September 14, 2023