Flannel Cakes

Ingredients

• 1 quart of milk
• 1/2 cup of flour or enough to thicken milk to batter consistency
• 2 eggs
• 1 Tbsp of yeast
• 1/2 Tsp of salt

Directions

1. Add 1 quart milk and 1/2 cup flour to bowl and stir until consistency of a batter
2. Add in two wisked eggs
3. Add 1 Tbsp of yeast
4. Add 1/2 Tsp of salt
5. Mix well
6. Let rest for the night
7. Do not stir and bake in the morning 

Source — Creole Cookery Book

Prepared by Morgan Stokes
Louisiana Anthology
September 16, 2023

Crawfish Etouffee

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour 
• 1 pound peeled crawfish tails
• 1/2 cup died onion
• 1/2 cup diced celery
• 1/2 cup diced bell peper
• 3 cloves minced garlic
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 2 cups seafood or chicken stock
• 1/2 cup diced tomatoes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• salt and black pepper
• Cooked white rice
• Hot sauce

Directions

1. In a cast-iron pan, heat the vegetable oil over medium heat, and gradually whisk in the all-purpose flour to create a smooth roux. Stir continuously to prevent burning.
2. In a heavy pot or Dutch oven, heat a couple of tablespoons of vegetable oil over medium heat, and add diced onions, celery, and bell peppers. Saute for about 5 minutes.
3. Stir in minced garlic, dried thyme, dried oregano, paprika, and cayenne pepper.
4. Slowly add the roux to the pot with the sauteed vegetables and stir to combine, then gradually pour in the seafood or chicken stock while continuing to stir. Make sure there are no lumps.
5. Bring the mixture to a gentle simmer, and let it cook for about 10-15 minutes, stirring occasionally. The sauce will thicken as it simmers.
6. Add the diced tomatoes and crawfish tails to the pot. Simmer for an additional 5-7 minutes until the crawfish tails are heated through.
7. Season the etouffee with salt and black pepper to taste and stir in chopped parsley and green onions.
8. Serve the crawfish etouffee over cooked white rice and add a dash of hot sauce.

Source — Personal Recipe
Prepared by Nathaniel Collins
Louisiana Anthology
September 16, 2023

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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