Coddled Apples

Ingredients

• Large tart apples
• Water
• Water
• Sugar loaf

Directions

1. Wash, rub, dry, and peel large tart apples.
2. Peel thinnly and delicatley, and core apples.
3. Throw apple peels into boiling water.
4. Place apples into porcelain-line stewpan equal to the weight of apples.
5. Strain the water in which the peels have been thrown.
6. Pour enough water over sugarloaf enough to float the apples.
7. Put the stewpan on the fire.
8. Boil the sugar down to a clear syrup then put the apples in, making sure the apples do not touch onw another.
9. Peel a lemon thinly and delicately, taking care to preserve the peel unbroken.
10. Cut the peel into long, very thin strings with a pair of sharp scissors.
11. Put lemons into the scaucepan simultaneously with apples.
12. Cook lemons and apples until tender.
13. Serve and eat cold.

Source — The Unrivalled Cook-Book
Prepared by Kristian Brewster
Louisiana Anthology
December 19, 2023

Chicken Cream

Ingredients

• 1 pound of white part of chicken
• 1/4 pound of ham
• 2 ounces of fresh butter
• 1/2 pint of fresh butter
• 3 eggs
• Ground mace 
• Cayenne
• Celery
• Buttered scallops

Directions

1. Mince one pound of white part of chicken and quarter pound of ham.
2. Pound chicken and ham in mortar.
3. Pass chicken and ham through a sleeve.
4. Add two ounces of butter, 3 well-beaten eggs, and half a pint of whipped cream.
5. Flavor mixture to taste with salt, ground mace, and small amount of cayenne.
6. Pound the new mixture together
7. Place mixture into buttered scallops.
8. Bake or steam in buttered mold for 20 minutes.

Source — Unrivalled Cook-book
Prepared by Kristian Brewster
Louisiana Anthology
Dec 6, 2023

Naples Biscuit

Ingredients

• 1 lb. of flour
• 1 lb. of sugar
• 12 egg whites
• 10 egg yolks 
• 2 glasses of white wine 

Directions

1. Preheat the oven to 350 degrees. 
2. Mix in the flour with the sugar and soften until there are no visible clumps. 
3. Add the egg whites and the egg yolks into the flour mixture, and mix.
4. Pour small increments of wine and mix, continue this step until the dough is thick.
5. Place balls of the dough into baking tins, these balls of dough should be at least the size of a quarter in width.
6. Bake for 15 minutes for light and crispy biscuits.
7. Allow them to cool down for 5 minutes before serving. 

Source — Creole Cookery Book
Prepared by Kaitlyn Bottrell
Louisiana Anthology
December 6, 2023

New York Rusk

Ingredients

• 3 lbs of flour
• 8 oz of sugar
• 6 oz of butter
• 5 spoonfuls of yeast
• 1 pint of milk lukewarm temperature

Directions

1. Preheat oven to 350 degrees 
2. Slowly rub the butter into the flour.
3. Add sugar and rub. 
4. Add yeast into the mixture and rub. 
5. The dough must be made stiff, if the milk is not sufficient, add a little warm water.
6. Make after breakfast, and bake for tea on tin sheets.
7. Place tin sheets on the middle rack of the oven, and bake for 15 minutes  

Source — Creole Cookery Book
Prepared by Kaitlyn Bottrell
Louisiana Anthology
December 6, 2023

German Pickle

Ingredients

• 3 quarts cucumbers, peeled, deseeded, and cut into 1 inch slices
• 3 cups and 1 quart of distilled vinegar, separated
• 4 cups water
• 1 pint sugar
• 3 cinnamon sticks
• 1 tsp pimento

Directions

1. Soak cucumbers in 3 cups vinegar and 4 cups of water for 24 hours.
2. Strain cucumbers from solution after 24 hour period.
3. Bring 1 quart of vinegar to a boil.
4. Put cinnamon sticks and pimento in a boil-safe cloth bag. 
5. Add spice bag and sugar into vinegar and allow to boil for 5 minutes.
6. Add cucumbers to boiling solution and cook until cucumbers are barely softened.
7. Remove from heat and store in glass jars.

Source — Creole Cookery Book
Prepared by Kayla Lynch
Louisiana Anthology
December 4, 2023

Governor’s Pudding

Ingredients

• 1 large coconut, just the “flesh”
• 4 oz butter
• 6 egg whites
• 1/2 tsp nutmeg
• Sugar, to taste

Directions

1. Preheat oven to 350 degrees.
2. Shred coconut flesh in food processor or blender until smooth.
3. Add all ingredients together in a bowl and whisk together until homogenous.
4. Spread mixture on a parchment lined baking sheet.
5. Bake until its honed a thicker paste consistency, approximately 20-25 minutes.

Source — Creole Cookery Book
Prepared by Kayla Lynch
Louisiana Anthology
December 4, 2023

Horseradish Sauce

Ingredients

• 1 tsp mustard
• 3 tbsp vinegar
• Pinch of salt
• 2 tsp heavy cream
• 1 clove garlic, crush and mashed
• 1-2 tsp grated horseradish

Directions

1. Grate horseradish and set aside.
2. Crush and mash garlic, set aside.
3. Stir together mustard, vinegar, salt, and heavy cream.
4. Add horseradish a bit at a time, only using enough to thicken the sauce.
5. Add garlic to sauce and stir until homogenous, now your sauce is complete.

Source — La Cuisine Creole

Prepared by Kayla Lynch
Louisiana Anthology
December 4, 2024