Ginger Bread

Ingredients

• 2 quarts of flour
• 1 pound of room temperature butter
• 1/2 pound of sugar
• 9 eggs
• 1 pint of molasses
• 1 cup of ginger
• 2 teaspoons of baking soda

Directions

1. Preheat oven to 350° F (175° C).
2. Beat the butter with a mixer, then mix in the sugar.
3. Mix in the eggs and the molasses.
4. Sift the flour, sugar, ginger, and baking soda together.
5. Slowly mix in the dry ingredients into the wet ingredients.
6. Pour batter into a greased 9 inch pan. 
7. Cook in the oven for 30 minutes.
8. Check if it is done by inserting a toothpick and seeing if it comes out clean. If not cook for 15-20 more minutes.

Source — Creole Cookery Book
Prepared by Kaylie Canerday
Louisiana Anthology
December 19, 2023

Common Cake

Ingredients

• 1 pound of sugar
• 2 pounds of flour
• 1 pound of butter
• 5 egg yolks
• 8 tablespoons of cream
• 4 oz of brandy

Directions

1. Preheat oven to 325°F (170°C).
2. Mix butter, cream, and sugar together in a large bowl.
3. Beat in egg yolks one at a time.
4. Mix in flour.
5. Stir in the brandy.
6. Cook in the oven for 50 minutes and until cooked through.

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

Famous Apple Pudding

Ingredients

• One orange or lemon
• 1/2 lb. of apples
• The yolks of 8 eggs
• 1/2 lb. of sugar
• 1/4 lb. of butter
• Nice puff paste

Directions

1. Boil until tender, 1 orange or lemon, with 1/2 lb. of apples.
2. Beat until they can be passed through a wire sieve.
3. Add the yolk of 8 eggs to the mixture.
4. Add 1/2 lb. of sugar and 1/4 lb of butter; mix all well.
5. Fill dish with mixture.
6. Place nice puff paste on the rim and bake for 1/2 an hour.

Source — Creole Cookery Book
Prepared by Catherine Young
Louisiana Anthology
December 19, 2023

Angel's Food

Ingredients

• The whites of 11 eggs 
• 1 1/2 tumblers of sifted powdered sugar [a tumbler is 1 cup]
• 1 tumbler of sifted flour
• 1 teaspoon of cream of tartar

Directions

1. Sift the flour four times, leaving the tumbler even full.
2. Add the cream of tartar and sift again.
3. Beat the eggs to a stiff froth in a pan. (Pan must never have been greased, and have dimensions of 2.5 gills [1 1/4 cups])
4. While beating, add sugar to the eggs lightly.
5. Flour the eggs gently, while still beating.
6. Do not stop beating until the dish is put in a moderately heated oven to bake.
7. Bake in oven for 40 minutes, if too soft let it remain a few minutes longer.
8. Leave in oven, and do not open the oven until it has been in 15 minutes.
9. Turn the pan upside down to cool.
10. When cold, take out the cake by loosening it with a knife
11. Ice cake 

Source — Creole Cookery Book
Prepared by Catherine Young
Louisiana Anthology
December 19, 2023

Grandma's Chicken Fried Rice

Ingredients

• Cooked and chilled white rice
• Chicken breast, cooked and shredded
• Vegetables (e.g., peas, carrots, and corn)
• Eggs
• Soy sauce
• Sesame oil
• Green onions, chopped
• Garlic, minced
• Salt and pepper to taste
• Ajinomoto

Directions

1. Heat a wok or large skillet over medium-high heat.
2. Add a small amount of oil and sauté minced garlic until fragrant.
3. Add the shredded chicken and cook until browned.
4. Push the chicken to the side, add a bit more oil, and scramble the eggs in the empty space.
5. Once the eggs are cooked, mix them with the chicken.
6. Add the chilled rice and stir-fry, breaking up any clumps.
7. Toss in the vegetables and continue stir-frying until they are tender-crisp.
8. Season the fried rice with soy sauce, sesame oil, little bit of Ajinomoto, salt, and pepper to taste.
9. Sprinkle chopped green onions on top and stir to combine.
10. Continue cooking until everything is heated through.

Source — My grandma
Prepared by Samman Regmi
Louisiana Anthology
December 19, 2023

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