Virginia Bacon

 

Ingredients

• Fine salt
• Alum mix
• Saltpetre
• Well fattened pork

Directions

1. Cut pork and salt/ rub all ingredients well on pork.
2. Lay in tubs skin down for four weeks.
3. Next hang in meat house for two weeks.

Source —The Unrivalled Cook-Book 

Prepared by McClain Lynn
Louisiana Anthology
January 2, 2024

Pickled Pork

Ingredients

• Whole pig
• Two pounds of salt
• Quarter ounce of saltpetre
• Quarter ounce of water

Directions

1. Cure the ham and or smoke.
2. Mix everything but ham to make brine.
3. Boil for half a hour.
4. Pour over ham and let sit for about 24, then it should be pickled. 

Source —The Unrivalled Cook-Book 

Prepared by McClain Lynn

Louisiana Anthology Cookbook
January, 2, 2024

Lemon Jelly Filling

Ingredients

• Grated rind of one lemon 
• One cup of sugar
• One tablespoon of flour
• Juice of two lemons 
• One egg
• Half a cup of water 

Directions

1. Combine Ingredients in a heat-safe boil 
2. Stir over boiling water until thickened 
3. Place filling between each layer of cake 
4. For best taste wait a week before enjoying 

Source —New Orleans Cook Book
Prepared by Chanel Beasley
Louisiana Anthology
January 4, 2024

Peach Mangos

Ingredients

• Roll of Twine 
• One diced onion 
• Minced Clove of garlic 
• Fourteen free-stone peaches 
• One gallon of cold vinegar 
• One gallon of salt water 
• Fresh white mustard seed wet with vinegar for four hours 
• Half a cup of scraped horseradish 
• A teaspoon of powdered ginger 
• Four pods of red pepper 
• Two cups of vinegar 
• Six tablespoons of salad oil 

Directions

1. Steep 14 peaches in salt water for two days 
2. Rinse the peaches and cut a hole in them enough to get the seed out 
3. Put 12 peaches in cold vinegar 
4. Combine the mustard seed, horseradish, powdered ginger, red pepper pods, diced onion, garlic, and vinegar into a bowl 
5. Slice the remaining 2 peaches and put them into the spice mixture 
6.  Take the peaches out of the vinegar 
7. Stuff the cavity of each peach with the spice mixture [keep a quart of the vinegar] 
8. Tightly tie a piece of twine around each peach 
9. Boil a quart of vinegar and season with leftovers from the spice mix 
10. Put the peaches in the boiling vinegar for ten to fifteen minutes [until the center of the peach is hot]
11. Put the peaches into jars 
12. Fill each jar with the spiced vinegar and a tablespoon of salad oil 
13. Seal the jars tightly with a lid or by tying leather over it 

Source — La Cuisine Creole
Prepared by Chanel Beasley
Louisiana Anthology
January 4, 2024

Banana Bread

Ingredients

• One cup of sugar 
• One-third cup of softened butter 
• Three large ripe bananas 
• One-third cup of water 
• One and Two-thirds cups of all-purpose flower 
• One teaspoon of baking soda 
• Half a teaspoon of salt 
• One-fourth teaspoon of baking soda 
• Half a cup of Nuts

Directions

1. Heat oven to 350 degrees 
2. Mash Bananas in a bowl 
3. Mix sugar and butter in a larger bowl 
4. Add Bananas and water 
5. Beat for thirty seconds [until smooth]
6. Fold in the remaining ingredients 
7. Grease only the bottom of the loaf pan and pour in the batter 
8. Bake for one hour 

Source —Family Recipe 
Prepared by Chanel Beasley
Louisiana Anthology
July 16, 2019

Vegan Chocolate Chip Cookies

Ingredients

• 1/2 cup coconut oil
• 1 and 1/2 cups light brown sugar [packed]
• 2 teaspoons vanilla extract
• 1/4 cup coconut milk
• 1/4 cup unsweetened apple sauce
• 2 and 1/3 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chocolate chips [vegan]
• Flaky sea salt [optional]

Directions

1. Preheat oven to 375 degrees F. 
2. Line a baking sheet with parchment paper.
3. In a large bowl whisk together the coconut oil, brown sugar, and vanilla.
4. Add in the coconut milk and apple sauce and whisk together.
5.  In a separate bowl combine the flour, baking soda, and salt.
6. Add the dry ingredients into the wet mixture and mix.
7. Fold in 1 and 3/4 cups of chocolate chips.
8. Scoop 3 tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading. 
9. Bake for 9 to 10 minutes, or until the edges are golden.
10.  Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. 
11. Cool cookies on baking sheet for 15 minutes before transferring them to a cooling rack.

Source — Baker By Nature
Prepared by Madison Cary
Louisiana Anthology
January 2, 2024

Potato Yeast

Ingredients

• One large irish potato
• Gill of good yeast
• Hop tea

Directions

1. Feel and boil the irish potato.
2. Rub the potato through a sieve.
3. Add an equal quality of flour to the potato.
4. Add hop tea to make the mixture liquid.
5. Add a gill of good yeast once the mixture is a little warmer than new milk.
6. Stir well and keep it closely covered in a small pitcher.

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