Sugar Candy Custard

Ingredients

• One quart of milk
• Vanilla
• Eight egg yolks
• One tablespoon flour
• Three ounces white sugar

Directions

1. Extract eight egg yolks from eggs
2. Beat egg yolks with flour
3. Add milk and vanilla then mix until custard
4. Add white sugar to frying pan
5. Boil until clear then brown
6. Add a little of custard to keep sugar from clumping
7. Add the rest of custard after done cooking

Source — Creole Cookery Book
Prepared by Brian Smith
Louisiana Anthology
December23, 2023

Bannock

Ingredients

• One pint of meal
• One pint of water
• One milk
• Three eggs
• Salt
• Sugar

Directions

1. Boil one pint of water
2. Add meal and milk into boiling water
3. Beat the eggs and add to mixture
4. Bake in oven for ten minutes
5. Take it out stir and clean up the sides 
6. Put back in oven for ten more minutes
7. Take back out stir again then bake until done
8. Serve with butter

Source — Creole Cookery Book
Prepared by Brian Smith
Louisiana Anthology
December 23, 2023

Plum Pudding

Ingredients

• One quart of flour
• 1 pint of milk
• 1 pound of suet 
• 1 pound of brown sugar 
• 8 eggs 
• 1 lb. of stoned raisins
• 1/2 pound of currants
• 1/2 pound of citron
• Sugar
• Butter 
• Nutmeg 
• Wine  

Directions

1. Chop suet finely.
2. Mix sugar and butter.
3. Add all other ingredients.
4. Boil at 6 hours. 

Source — Creole Cookery Book 

Prepared by Garon Hebert
Louisiana Anthology
December 21, 2023

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