Lemon Custard

Ingredients

• One cup of water
• One tablespoon of flour or corn starch
• Three eggs
• One cup of brown sugar
• One lemon
• One cup of pulverized sugar

Directions

1. Boil a cup of water.
2. Stir in the flour or corn starch.
3. Beat the yolks of three eggs with a cup of brown sugar.
4. Add the juice of one lemon, strained, and beat with the yolks and sugar.
5. Pour into a cake pan and bake.
6. Take the whites of the eggs and beat them with one cup of pulverized sugar.
7. Spread icing on the custard.
8. Brown lightly.

Source — La Cuisine Creole
Prepared by Catherine Weldon
Louisiana Anthology
September 30, 2023

Raised Waffles

 

Ingredients

• Milk
• Wheat flour
• Four eggs
• Four ounces of yeast
• Spoonful of butter

Directions

1. Make a thick batter of milk and flour

1. Add in the eggs and beat lightly.
2. Add the yeast and butter.
3. Let it rise for two hours.
4. add butter and sprinkle them.

Source — Creole Cookery Book
Prepared by Don Hobdy
Louisiana Anthology
September 30, 2023

 

Corn Bread

 

Ingredients

• 2 cups of cornmeal
• 1 cup of flour
• 1 1/2 pints of milk
• 2 eggs
• 2 tablespoons of molasses
• 2 tablespoons of butter
• 1 tablespoons of yeast powder
• A pinch of salt

Directions

1. mix all ingredients in a bowl.
2. Pour mixture into a baking pan.
3. Preheat oven to 400 degrees Fahrenheit. 
4. Cook for 20 minutes or until golden brown.
5. Let cool, and cut to serve 

Source — Creole Cookery Book
Prepared by Don Hobdy
Louisiana Anthology
September 30, 2023

Baked Fish Recipe

 

Ingredients

• 5 pounds fish
• Sweet lard
• Mace
• Salt
• Cayenne
• Butter
• Flour
• Onions
• Parsley
• Breadcrumbs
• Slices of pork
• Water
• Eggs
• Red wine
• Tomatoes or oysters

Directions

1. Take a large fish, weighing 5 pounds, or more
2. Cut the sides, and brown in a frying pan with a little sweet lard
3. Grind fine 24 or 30 cloves, a little mace, a tablespoonful of salt, a small teaspoonful of cayenne, 2 ditto of black pepper, 12 balls of butter about the size of a walnut, each rolled in flour, 2 handfuls of chopped onion, 1 ditto of parsley, 1 of bread crumbs
4. Fill the fish and sew up
5. Rub over the outside with egg, and cover with remainder of dressing
6. Put some slices of pork in the pan (if it has not been browned first)
7. Put the fish on, and set in the oven till brown
8.  Add 1 pint of water, and bake for 2 hours
9.  add 1 pint red wine. A few oysters with their liquor will improve it; also shrimps or tomatoes, mushrooms and truffles.

Source - Creole Cookery Book

Prepared by Don Hobdy

Louisiana Anthology

September 30, 2023

Lemon Cream Layer Cake

Ingredients

Cake

• 1 cup Butter
• 2 cups Sugar
• 3 cups Flour
• 4 Eggs
• 2 teaspoon Baking Powder

Pie Filling

• 2 Eggs
• 1 cup Sugar
• 2 cups Milk
• 7 tablespoon Cornstarch
• 2 Lemons

Directions

1. Preheat oven 350 degrees.
2. Make the cake: Mix dry ingredients; flour and baking powder. Set aside.
3. In a seperate bowl, mix butter and sugar until a creamy consistency. Add eggs, mix for about 2 minutes or until no lumps in mixture
4. Add dry ingredients into wet mixture until combined. Make sure all lumps or gone. This batter will be on the thicker side.
5. Pour batter into 3 cake pans. Bake cakes for about 21-26 minutes or until cakes are evenly baked through.
6. Take cakes out oven, allow cakes to completely cool , until then start in filling.
7. Make the filling: Mix eggs, sugar, beat very lighly. Set aside.
8. Mix cornstarch in 1/2 cup of milk.
9. Boil milk, when milk comes to boil add cornstarch mixture.
10. Stir in eggs and sugar with milk and cornstarch, cook for about a minute.
11. Pour out in a dish, add grated rind and juice. 
12. Assemble: Place 1 cake layer on cake stand, evenly cover the top with filling, top second cake; cover with filling, top third layer cake.
13. Refrigerate for at least 30 minutes 
14. Slice and Enjoy

Source — New Orleans Cook Book
Prepared by Chasity L Sparrow
Louisiana Anthology
September 30, 2023

Bouillon Blanc (White Soup)

Ingredients

• Two knuckles of veal
• Several veal bones
• One chicken
• Four quarts of water
• Salt
• A large carrot
• A white turnip
• Celery
• Two shallots
• Parsley

Directions

1. Place the two knuckles of veal, the veal bones, and the chicken into the soup pot.
2. Pour four quarts of water over the ingredients and salt slightly.
3. Allow soup to come to a boil and then position the pot in a way that it stops boiling and simmers. If possible, allow it to boil on one side.
4. After thirty minutes, add a large carrot, a small piece of white turnip, a piece of celery, two shallots, and a tiny bunch of parsley.
5. Cook until the meat falls off the bones and is boiled to rags.
6. Strain the bouillon first through a fine sieve followed by a cloth and then allow to cool.

Source — The Unrivalled Cook-Book
Prepared by Aaron Phillips
Louisiana Anthology
September 30, 2023

Macaroni and Grated Cheese

Ingredients

• 1/4 lbs or 4 oz Macaroni 
• 1/4 Butter
• 1/2 teaspoon Aalt
• 1 cup Milk
• 1/2 cup Water
• 1 cup Grated Cheese

Directions

1. Soak Macaroni in cold water for 1 hour.
2. Boil macaroni for 1 hour. Preheat oven at 325 degrees.
3. Take boiled macaroni, place at bottom of pan.
4. Layer grated cheese, pieces of butter, and salt on top.
5. Fill pan with milk until macaroni and cheese is fully covered. If drying out add water.
6. Bake for 15 - 20 minutes or until cheese is golden brown on top.
7. Take out oven and Enjoy

Source — La Cuisine Creole
Prepared by Chasity L Sparrow
Louisiana Anthology
September 30, 2023