Bread Dough Paste

Ingredients

• Jam or preserves
• Water
• Flour
• Stout cloth

Directions

1. Boil a pot of water.
2. Drop in pudding.
3. Keep boiling briskly for 3/4 hour.
4. Keep pot of water directly over the fire to cause evaporation of the water.

Source — Creole Cookery Book
Prepared by Madison Cary
Louisiana Anthology
January 2, 2024

Light Cakes

Ingredients

• One pint of milk
• Four potatoes
• One piece of butter [the size of an egg]
• A little salt
• Flour

Directions

1. Pass potatoes through a cullender with milk.
2. Mix enough flour in the potatoes to make it the thickness of muffins.
3. Seperate dough into small teacup sizes.
4. Let stand 4 hours; then add sufficient enough flour to make it as stiff as bread dough and mould it off.
5. Put dough into pans and let it remain for 3 hours.
6. Bake in oven for 20 minutes.

Source — Creole Cookery Book
Prepared by Madison Cary
Louisiana Anthology
January 2, 2024

White or Silver Cake

Ingredients

• Twenty egg whites
• One and a quarter pound of flour
• One and a quarter pound of sugar
• Fifteen ounces of butter
• Little more than one teaspoon almond extract
• One teaspoon soda
• One teaspoon cream of tartar

Directions

1. Wash thoroughly and then cream butter
2. Roll sugar then add to butter
3. Beat egg whites stiff and add to mix
4. Sift in flour then beat mixture for ten to fifteen minutes
5. Add almond extract
6. Pulverize soda and cream of tartar together and sift into mix
7. Beat as little as possible to mix well
8. Cover pan and bake fifteen minutes in moderate oven
9. Increase heat gradually for thirty more minutes
10. Remove covering and continue increasing heat gradually for another thirty minutes
11. Remove pan cut and serve. 

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

Birria Tacos

Ingredients

• Two pounds of beef chuck
• Shredded Mozzarella
• Flour tortillas
• Cilantro
• Two tablespoons smoked paprika
• Two tablespoons taco seasoning
• Two tablespoons salt
• Two table spoons pepper
• One tablespoon chicken bouillon
• Olive oil

Directions

1. Cut beef chuck into thin slices and put into bowl
2. Mix olive oil and all spices with meat
3. Add olive oil to pan and set to medium heat
4. Flip and stir until all meat is cooked
5. Set pan aside and heat up another
6. Coat flour tortillas in fat from cooked meat and lay on new pan
7. Add portion of meat to tortilla with mozzarella and cilantro
8. Fold tortilla and flip until crispy
9. Serve

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

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