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

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

• • • • • 
          
          
      •