Shrewsbury Biscuit

Ingredients

• Two pounds of flour
• One pound of butter
• Three ounces of ginger
• Five eggs
• One and a half pounds of white sugar
• Dash of nutmeg or orange peel (optional)

Directions

1. Mix all ingredients in an appropriate sized bowl.
2. Bake at low temperature until light brown on top.
3. Season with nutmeg or orange peel (optional)

Source — Creole Cookery Book
Prepared by Cole Golden
Louisiana Anthology
April 2, 2024

Red Gravy

Ingredients

• 12oz can tomato paste
• 15oz can tomato sauce
• 24oz can Hunt's pasta sauce (herb and onion)
• One onion
• Minced garlic
• Finely chopped bell pepper
• Italian seasoning
• Salt
• One quarter to one half of sugar

Directions

1. Sautee onions and bell pepper
2. When onions are translucent, add minced garlic. Sautee for another minute. 
3. Reduce heat and add tomato paste. Stir to incorporate. 
4. Once broken down, add tomato sauce and pasta sauce. Incorporate. 
5. Add enough water to loosen the gravy to preference. 
6. Add Italian seasoning and salt to taste. 
7. Add sugar to taste. 
8. Cook for 2 hours, stirring occasionally. Sauce will thicken, add water if necessary.  

Source — Granny
Prepared by Toby Latino
April 1, 2024

Salad Sauce or Dressing for Lettuce

Ingredients

• Two egg yolks, hard boiled
• Tablespoon of mustard
• Tablespoon of sweet cream
• Two tablespoons of sweet oil
• One egg yolk, raw
• Salt
• Spoonful of sugar
• One and a half tablesppons of vinegar

Directions

1. Rub hard boiled egg yolks to a paste.
2. Mix in mustard and sweet cream.
3. Gradually add oil.
4. Mix in raw egg yolk.
5. Add salt, sugar, and vinegar.

Source — La Cuisine Creole
Prepared by Toby Latino
Louisiana Anthology
April 1, 2024

Sauce Piquante for Cold Meat

Ingredients

• Two onions, sliced
• Butter
• One carrot
• Dried thyme or marjoram
• Two eschalots
• Parsley
• One clove of garlic
• Flour
• One cup of soup stock
• One cup of vinegar
• Salt and pepper

Directions

1. Fry ingredients in butter in a stewpan.
2. Thicken to preference with flour.
3. When carrot is done, mash it with wooden spoon.
4. When smooth, add soup stock.
5. Raise to boil, add vinegar.
6. Add salt and pepper.
7. Strain.

Source — La Cuisine Creole
Prepared by Toby Latino
Louisiana Anthology
April 1, 2024

White Cucumber Sauce For Meats

Ingredients

• Four or five cucumbers
• Three-quarters of a pint of veal stock
• Three egg yolks
• A little cayenne pepper and salt

Directions

1. Peel and take out the seeds from the cucumbers.
2. Cut into very small pieces and combine with the stock and seasoning in a saucepan.
3. Simmer slowly until tender.
4. Stir in well beaten egg yolks.
5. Raise heat but do not boil.
6. Serve immediately.

Source — La Cuisine Creole
Prepared by Toby Latino
Louisiana Anthology
April 1, 2024

Taco Soup

Ingredients

• One lb of brown beef
• One onion
• One can of whole kernel corn
• One can of stewed tomato
• One can of diced tomatoes

Directions

1. Add 2 quarts of water to a large pot.
2. Add whole kernel corn, stewed tomato, diced tomatoes, and meat.
3. Simmer for 30 minutes.
4. Add shredded sharp cheddar and serve.

Source — Home Recipe
Prepared by Ethan Plunkett
Louisiana Anthology
April 19, 2024

Catfish Soup

Ingredients

• Six catfish, each roughly half a pound
• Half a pound of salt pork
• One pint of milk
• Two eggs
• One head of celery
• One onion

Directions

1. Skin,clear, and bebone each catfish, cutting off the heads.
2. Chop the pork into small pieces.
3. Put the catfish and pork into a pot containing 2 quarts of water, chopped herbs, one onion, and celery.
4. Boil the mixture until ingredients begin to break down.
5. Strain the mixture and return to pot.
6. Add the pint of milk, two eggs (throughly beaten before adding), and 1-2 tablespoons of butter.
7. Add heat until boiling starts, then remove heat.
8. Serve with croutons.

Source — The Unrivalled Cook-Book
Prepared by Ethan Plunkett
Louisiana Anthology
April 19, 2024