Milk Cakes

Ingredients

• 1 1/2lbs of fine white flower
• 2 ounces of butter
• 1/16 tsp of salt
• 1 tsp of baking powder 

Directions

1. Simply mix all ingredients into a paste.
2. Cut into flat cakes.
3. Lay cakes onto a greased or buttered pan.
4. Bake in the oven at 350 degrees for one hour.

Source -The Unrivalled Cook-Book
Prepared by Matthew Delacerda
Louisiana Anthology
July 19, 2023

White Stuffing for Stewed Chicken

Ingredients

• 1 Stewed Chicken
• Milk
• Celery
• 1/8 tsp of Laurel
• 1/8 tsp of Basil
• Coriander Seeds
•  4 Ounces Breadcrumbs
• Salt
• Pepper
• 12 Almonds
• 1/16 tsp of Nutmeg
• 5 Hard-Boiled Eggs
• Sliced Ham
• White Sauce or Gravy

Directions

1. Boil 1 quart of milk with 2 sticks of celery, 1/8 tsp of laurel, 1/8 tsp of basil, and a small amount of coriander seeds until reduced to one-half.
2. Prepare 5 hard-boiled eggs.
3. Strain and add 2 ounces of breadcrumbs
4. Place on the heated stovetop until the milk has absorbed the bread.
5. Remove it from the stovetop.
6. Add 2 more ounces of breadcrumbs.
7. Add salt and pepper to taste.
8. Separately, prepare 12 blanched and powdered almonds to a paste.
9. Add the almonds to the mixture.
10. Add 1/16 tsp of nutmeg
11. Add yolks of the 5 hard-boiled eggs.
12. Mix well and smooth until the consistency is uniform.
13. Stuff the chicken and sew it up.
14. Cove with sliced ham.
15. Stew in milk until tender.
16. Serve with white sauce or gravy.

.Source —The Unrivalled Cook-Book
Prepared by Matthew Delacerda
Louisiana Anthology
December 19, 2023

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