Brown Bread

Ingredients

• One and a half pints of cornmeal
• One and a half pints of graham flour,
• One and a half cups of molasses,
• Two teaspoons of soda,
• One pint of milk,
• One pint of water,

Directions

1. Dissolve two teaspoons of soda into a little boiling water.
2. Stir in one and a half cups of molasses, one pint of milk, and one pint of water.
3. Pour into a greased three-quart pan and lightly salt.
4. Steam the mixture for three hours.
5. Bake the mixture for one hour.

Source — Creole Cookery Book
Prepared by Nathaniel Anderson
Louisiana Anthology
December 15, 2023

Royal Ginger cakes

Ingredients

• Three pounds of flour,
• One pound of sugar
• One pound of butter
• Half a pint of molasses
• One gill of cream (1/2 cup)
• One cup of ginger

Directions

1. Mix three pounds of flour, one pound of sugar, and one pound of butter into a large bowl.
2. Stir in a half pint of molasses, one gill of cream, and one cup of ginger.
3. Remove the dough from the bowl and roll it out on the table.
4. Bake in a slack oven until the desired color is achieved.

Source — Creole Cookery Book
Prepared by Nathaniel Anderson
Louisiana Anthology
December 15, 2023

Indian Bread

Ingredients

• Indian meal
• Cold water
• Salt
• Yeast

Directions

1. Mix Indian meal and cold water until it has a thick consistency.
2. Stir the mixture into boiling water.
3. Boil for 30 minutes.
4. Stir in a little salt and remove from heat to become lukewarm.
5. Stir in yeast and Indian meal until it has the consistency of common dough.
6. Pour the mixture into greased pans and let the dough sit for a few minutes. 
7. Bake for two and a half hours.

Source — Creole Cookery Book
Prepared by Nathaniel Anderson
Louisiana Anthology
December 14, 2023

Pork Potpie

Ingredients

• One butter stick
• One large pot
• One quart of cold water
• Two chine of pork
• Six parboiled potatoes
• Upper and lower crusts for pies
• Salt and pepper
• Concentrated pork broth (paste)

Directions

1. Butter the entire pot then line the sides with concentrated pork broth.
2. Cut the chine of pork into riblets 
3. Layer riblets, paste, and sliced potatoes into the pot until nearly filled.
4. Season with salt and pepper then pour the quart of cold water.
5. Lay the upper crust then cut a slit in it.
6. Cook and boil from an hour and a half to two hours.
7. Take out the upper crust and meat from the boil.
8. Place over lower crust then ready to serve!

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

Crawfish Corn Soup

Ingredients

• 1 large pack of precooked crawfish tails
• One quart of half-and-half
• Two or three cans of whole corn
• Five pounds of small red potatoes
• Five cans of cream of celery soup
• Dash of liquid crab boil
• Your choice of seasoning

Directions

1. Boil potatoes separately until they are soft.
2. Mix all other ingredients into a separate pot.
3. Add potatoes when they are soft.
4. Cook at low temperature for one hour.
5. Serve hot and ready!

Source — My Mother
Prepared by Stacie Ronquille
Louisiana Anthology
December 9, 2023

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