Black Cake

Ingredients

• 1 lb. of butter
• 1 lb. of granulated sugar
• 12 eggs 
• 1 lb. of flour
• 3 lbs. of stoned raisins
• 3 lbs. of cleaned currants
• 5 grated nutmegs 
• 1/2 oz. of pounded cinnamon 
• 1 tsp. of ground cloves
• 1 lb. of citron

Directions

1. Heat oven to 225 degrees, and butter a 9-inch cake pan.
2. Cut the citron into thin slices.
3. Combine the butter and the sugar and beat into a cream consistency.
4. Add the eggs and whip to a froth.
5. Sift flour into the mixture.
6. Sift ground cloves into the mixture, and mix together.
7. Add all the stoned raisins, cleaned currants, and nutmegs and mix.
8. Add cinnamon and citron into the mixture and mix well. 
9. Pour mixture into the cake pan, and bake for 2 to 3 hours, the cake will be ready when the tester comes out clean. 

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

Chocolate Chip Pecan Pie

Ingredients

• Pre-made pie crust
• 1 cup of light corn syrup
• 1/2 cup of sugar
• 1/4 cup butter, melted
• 1 teaspoon vanilla
• 3 eggs
• 1 cup semisweet chocolate chips
• 10 pecan halves
• 1/2 cup whipping cream, whipped

Directions

1. Heat oven to 375°F. Place pie crust in a 9-inch glass pie plate.
2. Beat corn syrup, sugar, butter, vanilla, and eggs in a large bowl.
3. Reserve two tablespoons of chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in a crust-lined pan.
4. Bake for 55 to 65 minutes or until deep golden brown and filling is set. Cool completely for about 1 hour.
5. Line the cooking sheet with wax paper. 
6. In a small microwavable bowl, microwave reserved 2 tablespoons of chocolate chips for 1 to 1 1/2 minutes or until melted.
7. Dip each of 10 pecan halves in chocolate and place on a lined cookie sheet. 
8. Refrigerate 15 to 20 minutes or until chocolate is set.
9. Garnish pie with whipped cream and chocolate-dipped pecan.

Prepared by Kristian Brewster
Louisiana Anthology
Dec 19, 2023

Cheese Devils

Ingredients

• Half a pound of grated cheese
• One hard boiled egg
• One teacupful of minced chicken
• One teaspoonful of cayenne pepper
• One teaspoonful of salt
• One teaspoonful of white sugar
• One teaspoonful of mustard
• One tablespoonful of onion vinegar
• One tablespoonful of salad oil or vinegar

Directions

1. Rub the yolk of the egg to a paste with the oil.
2. Add in the salt, pepper, sugar, mustard, and cheese.
3. Add in the chicken
4. Serve in crab or scallop shells

Source — The Unrivalled Cook-book
Prepared by Kristian Brewster
Louisiana Anthology
Dec 19, 2023

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