Orange Cakes

Ingredients

• 2 quarts of flour
• 2 tablespoons of butter
• 1 large cup of brown sugar
• molasses
• zested orange peel 
• powdered sugar

Directions

1. Add butter and brown sugar to flour.
2. Add enough molasses to roll thin.
3. Season heavily with orange peel.
4. Bake and top with powdered sugar to liking.

Source — Creole Cookery Book
Prepared by Jenna Carballo
Louisiana Anthology
April 2, 2024

White Onion Sauce

Ingredients

• 6 white onions(peeled)
• 1 cup of hot milk
• spoonful of butter
• salt (to taste)
• pepper (to taste)
• flour (optional)

Directions

1. Boil white onions in large pot.
2. When onions are tender, pour the water out.
3. Finely chop the onions.
4. Add the onions to the hot milk with the butter and salt and pepper.
5. Use flour to thicken sauce to your liking.

Source — La Cuisine Creole
Prepared by Jenna Carballo
Louisiana Anthology
March 25, 2024

Cherry soup

Ingredients

• ripe cherries
• wine equal to amount of cherries
• water equal to amount of cherries
• lemon rind (grated)
• sugar (to taste)
• cinnamon

Directions

1. Stem the cherries.
2. Crush stemmed cherries in mortar, cracking the kernels.
3. Add crushed cherries, wine, water, and lemon rind to a porcelain-lined saucepan.
4. Bring to a boil until the fruit is cooked to a pulp.
5. Strain mixture through a hair sieve.
6. Add in sugar and cinnamon.
7. Serve warm poured over fried croutons of bread.

Source — The Unrivalled Cook-Book
Prepared by Jenna Carballo
Louisiana Anthology
March 25, 2024

Sausage Balls

Ingredients

• One pound of ground sausage
• Shredded cheese
• Box of bisquick

Directions

1. Mix the ground sausage and two cups of  bisquick together in a bowl.
2. Add a cup of shredded cheese to mixture.
3. Roll mixture into golf ball sized spheres.
4. Bake until golden brown and ground sausage is cooked through.

Source — GK Cook Book
Prepared by Cole Golden
Louisiana Anthology
April 2, 2024

Duck Sauce

Ingredients

• Six large onions
• Butter
• Pepper and salt
• Cup of vinegar

Directions

1. Boil six large onions; change the water two or three times while boiling.
2. When onions are soft, chop and put into saucepan.
3. Add two large spoonfuls of butter.
4. Insert a dash of pepper and salt into the pan.
5. Add and cup of vinegar into the pan.
6. Cook until all ingrediants are mixed.

Source — La Cuisine Creole
Prepared by Cole Golden
Louisiana Anthology
April 2, 2024

Sour Orange Peeling Preserves

Ingredients

• One pound bag of oranges
• One pound of sugar

Directions

1. Grate the yellow off the orange, then peel into four pieces.
2. Soak peeling in water for two days; changing the water each day.
3. Scald and drain the water off peelings, then weigh.
4. Use a one-to-one ratio to calculate how much sugar will be needed.
5. Mix appropriate sugar weight with water (water should cover peelings entirely).
6. Boil until syrup starts to brown.
7. Put the peelings in a bowl and cook until syrup is thick.

Source — New Orleans Cook Book
Prepared by Cole Golden
Louisiana Anthology
April 2, 2024

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