Thompson Cake

Ingredients

• 1/2 lb. of butter
• 3/4 lb. of sugar
• 7 eggs (yolks and whites)
• 1 wineglass of brandy
• 1 grated nutmeg
• 1 1/2 lbs. of sifted flour
• 1/2 pints of thick cream
• 1 lb. of seeded raisins
  

Directions 

1. Stir together butter and sugar until very light and white.
2. Beat the yolks and whites of 7 eggs separately to a froth.
3. Stir the beaten eggs into the cake mixture.
4. Add brandy, grated nutmeg, and sifted flour (11⁄2 lbs.).
5. Just before baking, add 1/2 pint of thick cream and 1 lb. of seeded raisins.

Source — Creole Cookery Book
Prepared by Samman Regmi
Louisiana Anthology
December 19, 2023

Ice Cream

Ingredients

• 12 eggs
• 3 quarts of milk
• 1/2 cup sugar

Directions

1. Beat the eggs yolks separately until light and fluffy.
2. Beat eggs whites in separate bowl.
3. Stir sugar into the egg yolks.
4. Stir milk into the mixture.
5. Stir in egg whites.
6. Add vanilla extract or other flavorings as wanted.

Source — Creole Cookery Book
Prepared by Kaylie Canerday
Louisiana Anthology
December 18, 2023

Stuffed Crabs à la Créole

Ingredients

1 hard-shell crab

1/2 cup chopped white onion

2 tablespoons minced ham

1/4 cup bread crumbs

1 teaspoon bread crumbs (powdered)

2 tablespoons butter or oil

2 tablespoons suet

2 tablespoons red pepper

1 egg yolk

Directions

1. Boil the crab.
2. Remove the shell, keep for later.
3. Take out the sand bag and spongy substances.
4. Take out meat and fat carefully.
5. In a bowl, chop up and combine the crab meat, fat, onions, ham, bread crumbs, butter or oil, suet, and red pepper.
6. Bind the mixture with an egg yolk.
7. Fry in a low heat pan until browned.
8. Preheat oven onto low heat.
9. Clean the upper shell of the crab.
10. Stuff the crab with the crab stuffing.
11. Sprinkle crab with powdered bread crumbs.
12. Put a small lump of butter onto the top of the shell.
13. Put crab into oven to melt butter, then serve.

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

Cheese Rolls

Ingredients

Pre-made French rolls

Welsh rarebit

Directions

1. Remove top of French rolls and scoop out insides.
2. Add Welsh rarebit.
3. Close top of French rolls.

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

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