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

Grilled Cheese and Tomato Soup

Ingredients

• 4 slices of fresh sourdough bread
• 2 tablespoons of unsalted butter
• 1 cup of smoked gouda
• 1 cup of pepper jack cheese
• 1 cup of colby jack cheese
• 12 roma tomatoes
• 1 1/2 tablespoons of black pepper
• 5 leaves of basil
• 1 purple onion
• 1 clove of roasted garlic
• 4 sprigs of thyme
• 1 cup of chicken stock
• 1 cup of heavy whipping cream
• 1 teaspoon of red pepper
• 3 tablespoons of kosher salt
• 4 tablespoons of olive oil

Directions

    Sourdough Grilled Cheese

1. Melt two tablespoons of butter in pan on medium-high heat.
2. Place two slices of sourdough in pan.
3. Place cheese mixes over sourdough after pan comes to desired temperature.
4. Top off sandwich with other slice of bread.
5. Once other slice of bread reaches desired color, flip to other side.
6. Once other side has reached desired color, take out of pan.

    Roasted Tomato and Basil Soup

1. After washing the tomatoes, place into the deep dish baking pan.
2. Place the half cut purple onion on top of the tomatoes in baking pan.
3. Cut head off of garlic bundle and place in pan with tomatoes and onion.
4. Place thyme over the top of veggies in pan.
5. Drizzle olive oil over dish.
6. Place pan in oven set at 425 degrees for twenty-five to thirty minutes.
7. Take out of oven, blend until smooth while adding basil.
8. Place in large pot and bring to medium heat.
9. Add chicken stock and heavy whipping cream.
10. Add red pepper flakes, black pepper, and salt.
11. Bring to lower simmer for twenty minutes; stir occasionally.
12. Ready to serve.

Source — Personal Recipe
Prepared by Camry Belcher
Louisiana Anthology
September 14, 2023

Bermuda Johnny Cake

Ingredients

• 1 pint of flour
• 2 ounces of butter
• 1 Tbsp of Milk
• 1 Tsp of salt

Directions

1. Mix in 1 ounce of butter to flour
2. Mix in Milk and salt
3. Mix until the consistency of a paste
4. Roll out the mixture and spread butter over it
5. Divide the mixture into desired portions and roll each into a ball
6. Bake until a toothpick comes out with no residue
7. Let the cakes rest for 5 minutes after taking them out
8. Cut cakes open and brush each with butter

Source — Creole Cookery Book
Prepared by Morgan Stokes
Louisiana Anthology
September 14, 2023