Apple Float

Ingredients 

• One dozen large green apples
• 2 eggs
• Nutmeg
• Cream

Directions

1. Boil apples in as little water as possible.
2. Pass apples and water through a fine hair sieve.
3. Let apples cool. 
4. Beat the whites of the eggs.
5. Add egg whites to apples. 
6. Beat mixture with a spoon until stiff. 
7. Grate nutmeg over mixture. 
8. Eat with cream. 

Source — Creole Cookery Book
Prepared by Garon Hebert
Louisiana Anthology
December 21, 2023

Dickson Ginger Bread

Ingredients

• Four eggs 
• 2 cups of brown sugar 
• 4 cups of flour 
• 2 cups of butter 
• 1 cup of cream
• 2 cups of molasses
• 1 teaspoon of soda
• 1/2 cup of ginger  

Directions

1. Put all ingredients together in a bowl.
2. Beat ingredients very lightly.
3. Place mixture into cups or a pan and bake.

Source — Creole Cookery Book
Prepared by Garon Hebert
Louisiana Anthology
December 21, 2023

Pa Pa Due

Ingredients

• Two eggs 
• One teaspoon of vanilla 
• 1/4 cup of milk
• 1 tablespoon of sugar 
• Desired number of white bread slices 
• Vegetable oil 
• Powdered Sugar 

Directions

1. Mix eggs, vanilla, milk, and sugar in a shallow bowl. 
   
   
   
2. Lay bread slice down into mixture, flipping so bread is soaked on both. 
   
   
   
3. Cover the bottom of a black iron skillet with vegetable oil and bring to a medium heat. 
   
4. Place soaked bread slice into oil and fry each side until golden brown. 
5. Place on paper towels to soak up excess grease. 
6. Sprinkle powdered sugar on top and enjoy. 
   

Source — Grandmothers Recipe
Prepared by Garon Hebert
Louisiana Anthology
December 20, 2023

Grandma's Yorkshire Pudding

Ingredients

• 1 cup of all-purpose flour
• 1 cup of milk
• 2 large eggs
• 1/2 tsp of salt
• Oil of your choice

Directions

1. Preheat the oven to 450 degrees.
2. In your mixing bowl, pour the flour in and make a well in the middle.
3. Pour the milk, 2 eggs, and salt into the well and mix.
4. In a muffin pan, pour enough oil in each of the holes to completely cover the bottom.
5. Put the pan with only the oil into the oven until you see steam coming off the oil, it can be described as being "smoky".
6. Take it out and fill up each muffin hole halfway with batter.
7. Let it cook for about 17-20 minutes, but keep checking it.
8. Let it stand for about an hour
9. Serve.
   

Source — Grandma Sylvia
Prepared by Matthew Delacerda
Louisiana Anthology
July 16, 2019

French Bread Toast

Ingredients

• 1.5 cups firmly packed brown sugar
• .25 cup unsalted butter
• .25 cup plus 1 tablespoon corn syrup
• 10 slices French bread (.5-inch-slices)
• 6 eggs, well beaten
• 2 cups of milk
• 1 tablespoon of vanilla
• .25 teaspoon salt
• 3 tablespoons sugar
• 1.5 teaspoons ground cinnamon
• .25 cup melted butter.

Directions

1. Combine the brown sugar, butter, and corn syrup in saucepan over medium heat.
2. Cook the syrup, stirring until bubbly, for about 5 minutes.
3. Pour the syrup evenly into a lightly greased 13-by-9-by-2-inch baking dish.
4. Layer the bread over the syrup.
5. Combine the eggs, milk, vanilla, and salt in a bowl and mix well.
6. Gradually pour the mixture evenly over the bread.
7. Cover with plastic wrap and weight it down with a plate.
8. Chill for at least 8 hours.
9. When ready to bake, combine the sugar and cinnamon and sprinkle evenly over the bread.
10. Drizzle with the melted butter.
11. Cover with a foil to prevent over-browning.
12. Bake at 350 degrees until golden and bubbly and set in the middle, 40-45 minutes later (if you want a browner finish, uncover the toast within the last few minutes).

Source — My Mother's Cooking Book
Prepared by Bryce Trumble
Louisiana Anthology
December 20, 2023

Capon with Truffles

Ingredients

• Capon
• Truffles
• Butter
• Salt and pepper

Directions

1. Pick, singe, draw, and clean the capon.
2. Peel and scrape clean the truffles.
3. Scald the truffles in boiling melted butter with salt and pepper.
4. Fill the capon entirely with the truffles.
5. Sew the opening closed.
6. Envelope the capon thoroughly in buttered white paper.
7. Stone in a cool, dry place for two days or less.
8. Roast the capon while still in the paper.
9. When the capon is nearly cooked remove the paper and baste with butter until it becomes brown.

Source — The Unrivaled Cook Book
Prepared by Bryce Trumble
Louisiana Anthology
December 20, 2023

Veiled Cutlets

Ingredients

• Fillet cutlets — those without bones
• Pork sausage
• Truffles

Directions

1. Take the fillet cutlets and trim and flatten them.
2. Cover them with a thin layer of sausage meat.
3. Chop a few truffles and place them on the sausage.
4. Broil it.

Source — The Unrivaled Cook Book
Prepared by Bryce Trumble
Louisiana Anthology
December 20, 2023