Lemon Pudding

Ingredients

• Three grated lemons
• One juiced lemon
• Three cups of sugar
• Seven soda crackers
• Three cups cold water

Directions

1. Soak in cup of cold water for 1 hour.
2. Bake in a nice paste.

Source —  Cooking in Old Creole Days
Prepared by Allyson Camp
Louisiana Anthology
September 18, 2023

Ginger Cake Pudding

 Ingredients

• One pint of molasses
• Half lb. of butter
• One lb. of brown sugar
• Two tablespoons of ground ginger
• One gill of cream

Directions

1. Beat ingredients well with a spoon.
2. Add sifted flour.
3. Serve with cold sauce of sugar and butter creamed together.

Source -  Cooking in Old Creole Days
Prepared by Allyson Camp
Louisiana Anthology
September 18, 2023

Tancredi Cake

Ingredients

• six ounces of butter
• six ounces of sugar
• 3/4 lb. of flour
• two eggs
• teaspoon of rose water

Directions

1. Stir to a cream, the butter and sugar.
2. Add the eggs, flour, and spice.
3. Roll it out thin.
4. Cut into small cakes.

Source — Cooking in Old Creole Days

Prepared by Allyson Camp
Louisiana Anthology
September 18, 2023

Pasta Salad

 Ingredients

• 
  One box of bowtie pasta
  
• 4 mini cucumbers
• 1 small chopped onion 
• 1 bottle of light Italian dressing
• 1 container of mozzarella balls 
• 1 container of cherry tomatoes
• 2 boiled eggs
• 1/4 cup of salt

Directions

1. Start boiling water.
2. While water is on the stove, cut cherry tomatoes in half, chop cucumbers and onions and dice boiled eggs. 
3. When water starts boiling, put your salt in the water and pour pasta in the pot and cook for 11 minutes. 
4. Drain pasta, pour it in a big bowl and let cool for a couple minutes. 
5. Once pasta cools, stir in the rest of the ingredients, not including dressing. 
6. Start pouring Italian dressing until desired amount.
7. Enjoy!

Source — Personal Recipe
Prepared by Chandler Williamson
Louisiana Anthology
September 18, 2023

Shrewsbury Cake

 Ingredients

• 1 quart of flour
• 2 large or 3 small eggs
• 1/2 lb. of butter
• 1 quart of brown sugar
• 4 teaspoons of nutmeg 
• 1 orange zest 

Directions

1. Preheat oven to 160 degrees. 
2. Mix the butter and eggs together.
3. In a separate bowl mix the flour, brown sugar, nutmeg and the orange zest. 
4. Slowly mix in the wet ingredients with the dry. 
5. Once fully mixed, grab even amounts of the dough and roll into balls. 
6. Place onto oven pan and place in oven for 12 minutes.

Source — Creole Cookery Book
Prepared by Chandler Williamson
Louisiana Anthology
September 18, 2023

Baked Stuffed Cucumbers

 Ingredients

• 3 large cucumbers
• 1 1/2 cup of minced chicken or veal
• 1 cup of breadcrumbs
• 1 teaspoon of salt
• 1/2 teaspoon of pepper 
• 1 tablespoon of melted butter

Directions

1. Preheat oven to 350 degrees. 
2. Take cucumbers and cut them lengthwise in half and hollow them out.  
3. Mix together the 1 1/2 cup of minced chicken or veal, 1 cup of breadcrumbs, 1 teaspoon of salt, 1/2 teaspoon of pepper and 1 tablespoon of melted butter. 
4. Take the mixture and stuff the cucumbers evenly.  
5. Place together on pan and put in oven for 20 minutes. 
6. Enjoy!

Source — The Unrivalled Cook-Book
Prepared by Chandler Williamson
Louisiana Anthology
September 18, 2023

Boiled Lobster

Ingredients

• 1 lobster
• 3 quarts of water
• 1/3 cup of salt

Directions

1. Take the 3 quarts of water and set it to a boil. 
2. Take rubber bands and tie the claws together.
3. Once water is boiling, add the 1/3 cup of salt to the water and place lobsters inside the pot. 
4. Depending on the size of the lobster, let it boil from half an hour to an hour. 
5. When the lobster is bright red take it out of the pot and place on a sieve until cooled. 
6. When cooled, place lobster face down and split open the tail and claws and throw away the lady fingers and head. 
7. Enjoy!

Source — The Unrivalled Cook-Book
Prepared by Chandler Williamson
Louisiana Anthology
September 18, 2023