Buttermilk Muffins

Ingredients

• One quart of buttermilk, or curdled sweet milk
• One teaspoon of soda that has been dissolved in hot water
• One teaspoon of salt
• Two eggs
• Two cups of flour

Directions

1. Beat eggs in one large bowl.
2. Pour preferred milk into the bowl and stir well.
3. Add flour, salt, and soda to the bowl.
4. Mix until it looks lumpy.
5. Portion mix into muffin pan.
6. Bake at 350°F for 25 to 30 minutes.
7. Serve hot and ready!

Source — The Unrivalled Cook-Book
Prepared by Dylan Ronquille
Louisiana Anthology
December 9, 2023

White Soup for Supper

Ingredients

• 
  One quart of new milk 
• One pint of fresh cream
• One piece of lemon peel
• One teaspoon of white sugar
• One pinch of fine salt
• One small stick of Cinnamon
  
• Two ounces of sweet almonds
• Three bitter almonds
• Three coriander seeds
• Ten eggs

Directions

1. Set aside fresh cream, eggs, and almonds.
2. Blanch and fine all ingredients into a mortar.
3. Boil all ingredients for 5-10 minutes.
4. Set aside cookware to cool.
5. Grab a new stewpan while the fire is still burning.
6. Mix and stir fresh cream, eggs, and almonds in the stewpan until it thickens.
7. Pour over slices of French rolls.
8. Serve hot and ready.

Source — The Unrivalled Cook-Book
Prepared by Dylan Ronquille
Louisiana Anthology
December 6, 2023

Protein pancakes

Ingredients

• 2 large brown eggs
• 1 tbsp of vanilla extract
• 1 tsp of stevia 
• 1/2 cup of plain Greek yogurt
• 2 scoops of unsweetened whey protein powder
• 1 tsp baking powder 
• cooking oil

Directions

1. In a bowl whisk together the eggs, stevia, vanilla extract, and Greek yogurt.
2. Add the protein powder into the mixture and whisk until smooth. 
3. Add in the baking powder and whisk. 
4. Heat a non-stick griddle over medium heat, and spray with cooking oil.
5. Slowly pour pancake batter onto the griddle, cook the pancakes until bubbling on top, then flip the pancake to the other side and cook for about 20 seconds. Be sure not to overcook the pancakes or they will be dry.
6. Place cooked pancakes onto a plate and serve immediately. 

Source — Healthy Recipes
Prepared by Kaitlyn Bottrell
Louisiana Anthology
December 6, 2023

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