Ingredients
- One large irish potato
- Gill of good yeast
- Hop tea
Directions
- Feel and boil the irish potato.
- Rub the potato through a sieve.
- Add an equal quality of flour to the potato.
- Add hop tea to make the mixture liquid.
- Add a gill of good yeast once the mixture is a little warmer than new milk.
- Stir well and keep it closely covered in a small pitcher.
Ingredients
- Jam or preserves
- Water
- Flour
- Stout cloth
Directions
- Boil a pot of water.
- Drop in pudding.
- Keep boiling briskly for 3/4 hour.
- Keep pot of water directly over the fire to cause evaporation of the water.
Ingredients
- One pint of milk
- Four potatoes
- One piece of butter [the size of an egg]
- A little salt
- Flour
Directions
- Pass potatoes through a cullender with milk.
- Mix enough flour in the potatoes to make it the thickness of muffins.
- Seperate dough into small teacup sizes.
- Let stand 4 hours; then add sufficient enough flour to make it as stiff as bread dough and mould it off.
- Put dough into pans and let it remain for 3 hours.
- Bake in oven for 20 minutes.
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
- Wash thoroughly and then cream butter
- Roll sugar then add to butter
- Beat egg whites stiff and add to mix
- Sift in flour then beat mixture for ten to fifteen minutes
- Add almond extract
- Pulverize soda and cream of tartar together and sift into mix
- Beat as little as possible to mix well
- Cover pan and bake fifteen minutes in moderate oven
- Increase heat gradually for thirty more minutes
- Remove covering and continue increasing heat gradually for another thirty minutes
- Remove pan cut and serve.
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
- Cut beef chuck into thin slices and put into bowl
- Mix olive oil and all spices with meat
- Add olive oil to pan and set to medium heat
- Flip and stir until all meat is cooked
- Set pan aside and heat up another
- Coat flour tortillas in fat from cooked meat and lay on new pan
- Add portion of meat to tortilla with mozzarella and cilantro
- Fold tortilla and flip until crispy
- Serve
Ingredients
- One quart of milk
- Vanilla
- Eight egg yolks
- One tablespoon flour
- Three ounces white sugar
Directions
- Extract eight egg yolks from eggs
- Beat egg yolks with flour
- Add milk and vanilla then mix until custard
- Add white sugar to frying pan
- Boil until clear then brown
- Add a little of custard to keep sugar from clumping
- Add the rest of custard after done cooking
Ingredients
- One pint of meal
- One pint of water
- One milk
- Three eggs
- Salt
- Sugar
Directions
- Boil one pint of water
- Add meal and milk into boiling water
- Beat the eggs and add to mixture
- Bake in oven for ten minutes
- Take it out stir and clean up the sides
- Put back in oven for ten more minutes
- Take back out stir again then bake until done
- Serve with butter
Source —
Creole Cookery Book
Prepared by Brian Smith
Louisiana Anthology
December 23, 2023
