Soda Biscuit

Ingredients

1 quart of flour

2 cups milk

1 teaspoon cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons lard or butter

Directions

1. Preheat oven at 425°F.
2. In a large bowl, rub the soda and cream of tartar into the flour and sift all together.
3. Put in the salt and lard or butter, rubbing carefully into the flour.
4. Pour in milk.
5. Roll the dough out smooth, handling it as little as possible. It should be very soft; if stiff add more milk.
6. Roll out lightly; cut into cakes 1/2" thick.
7. Lay into buttered pans and bake for 15 minutes or until golden brown.

Source — The Unrivaled Cook-Book
Prepared by Brennan Marse
Louisiana Anthology
December 17, 2023

Cornbread Casserole

Ingredients

• 1 (8 ounce) box Jiffy cornbread mix
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can creamed corn (NOT DRAINED)
• 1 cup sour cream
• 1/2 cup melted butter

Directions

1. Preheat oven at 350°F.
2. Mix all ingredients and pour into (greased or sprayed) 8x8" casserole dish.
3. Cook uncovered for 55-60 minutes.

Source — 5 Ingredient Jiffy Cornbread Casserole
Prepared by Brennan Marse
Louisiana Anthology
December 17, 2023

Sugar Cookies

Ingredients

• One cup of sugar                                                                                        
  
• One egg
• Two cups of flour
• Two teaspoons of vanilla extract
• Two tablespoons of oil
• Four tablespoons of butter(melted)
• Two teaspoons of baking powder
• Two tablespoons of milk
• One teaspoon of salt

Directions

1. Crack the egg into a bowl and beat.
2. Sift the flour out and add flour and sugar into bowl with beaten egg.
3. Stir in baking powder, melted butter, milk, oil and vanilla extract.
4. Bake at 350 degrees for about 15 minutes. (or desired color)
5. Cool for about 5 minutes before consuming.

Source — Creole Cookery Book
Prepared by Nathaniel Anderson
Louisiana Anthology
December 16, 2023

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