Quince Jam

Ingredients

• Quinces
• Loaf sugar (equal weight to quinces)

Directions

1. Peel, core, and chop the quinces.
2. Combine the chopped quinces with an equal weight of loaf sugar.
3. Mash the quinces and sugar together thoroughly.
4. Stew the mixture until it reaches the desired thickness; check by cooling a small amount.
5. Be cautious not to overcook, as it may change the color of the fruit.
6. If desired, transfer the quince jam into moulds for an elegant presentation on the tea table.

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

Pickled Cucumbers

Ingredients

• Fresh cucumbers
• Salt
• Water
• White vinegar
• Spices for pickling (optional)

Directions

1. Wipe the fresh cucumbers clean.
2. Place them in a mixture of salt and water, strong enough to bear an egg, and let them soak for 6 or 7 days.
3. After soaking, scald the cucumbers in vinegar to retain their green color.
4. Transfer the cucumbers to a container and cover them with cold spiced vinegar. Add your choice of pickling spices if desired.
5. Allow the pickled cucumbers to marinate for optimal flavor.

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

Shrimp Ochra Gumbo

Ingredients

• Ochra 
• Butter or lard
• Onions
• Salt and pepper
• Peeled shrimp
• Chopped ham
• Cayenne pepper
• 1 quart of sliced tomatoes
• Boiled rice
• Fresh green peppers

Directions

1. Slice the ochra into butter or lard to fry.
2. Add sliced or chopped onions along with salt and pepper.
3. Boil the shrimp.
4. Fry them in a saucepan with chopped ham, chopped onions, and cayenne pepper to taste or to liking.
5. Pour the ochra and shrimp into a soup pot. 
6. Add in a  quart of sliced tomatoes.
7. Cook slowly for 2 hours.
8. Serve with boiled rice and fresh green peppers.

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

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