Queen Mab's Pudding

Ingredients 

• 1/2 box of gelatin
• 1 pint of water 
• 2 cups of sugar 
• 2 lemons 
• 6 eggs 
• Quart of milk 

 Directions

1. Dissolve 1/2 box of gelatin in a pint of boiling water 
2. Add 2 cups of sugar and juice from 2 lemons to gelatin mixture 
3. Let the mixture cool ( do not let it get cold)
4. Break into the mixture 3 egg whites (save yolk for later) and beat together until stiff 
5. Pour mixture into mould 
6.  In another bowl add 3 eggs to the remaining egg yolk and a quart of milk, mix together until custard consistency 
7. Take gelatin out of mould once ready 
8. Pour custard over the mould 

Source — Creole Cookery Book
Prepared by Danielle E. Vasquez
Louisiana Anthology
June 5, 2018

Corn Fritters

Ingredients 

• Medium sized beef kidney 
• Onion 
• Butter 
• Flour 
• Liquor 
• Toast 

Directions 

1. Put beef kidney on stove in cold water
2. Chop and add onion 
3. Let simmer, until tender
4. Cut Kidney in thin slices 
5. Add a piece of butter to a frying pan and allow to melt 
6. Shake flour into frying pan 
7. Allow butter and flour to brown 
8. Then, add some liquor to mixture 
9. Serve Kidney stew on toast 

Source — Cooking in Old Creole Day

Prepared  by Danielle E. Vasquez
Louisiana Anthology

June 3, 2018 

Corn Fritters

Ingredients 

• Medium sized beef kidney 
• Onion 
• Butter 
• Flour 
• Liquor 
• Toast 

Directions 

1. Put beef kidney on stove in cold water
2. Chop and add onion 
3. Let simmer, until tender
4. Cut Kidney in thin slices 
5. Add a piece of butter to a frying pan and allow to melt 
6. Shake flour into frying pan 
7. Allow butter and flour to brown 
8. Then, add some liquor to mixture 
9. Serve Kidney stew on toast 

Source — Cooking in Old Creole Day

Prepared  by Danielle E. Vasquez
Louisiana Anthology

June 3, 2018 

Queen Mab's Pudding

Ingredients 

• 1/2 box of gelatin
• 1 pint of water 
• 2 cups of sugar 
• 2 lemons 
• 6 eggs 
• Quart of milk 

 Directions

1. Dissolve 1/2 box of gelatin in a pint of boiling water 
2. Add 2 cups of sugar and juice from 2 lemons to gelatin mixture 
3. Let the mixture cool ( do not let it get cold)
4. Break into the mixture 3 egg whites (save yolk for later) and beat together until stiff 
5. Pour mixture into mould 
6.  In another bowl add 3 eggs to the remaining egg yolk and a quart of milk, mix together until custard consistency 
7. Take gelatin out of mould once ready 
8. Pour custard over the mould 

Source — Creole Cookery Book
Prepared by Danielle E. Vasquez
Louisiana Anthology
June 5, 2018

Okra Hibiscus

Ingredients 

• 6 pods okra 
• 4 pints water 
• 1 tbsp salt 
• 1 tsp butter 
• 1 tsp lemon juice (optional) 

Directions 

Okra Hibiscus 

1.  Thoroughly wash 6 pods of okra 
2. Place okra pods in 2 pints of ice water, soak for 30 minutes
3. Drain okra and place in kettle with 2 pints of water 
4. Sprinkle in 1 tbsp salt 
5. Bring water to a boil 
6. Boil okra for 30 minutes (or until tender) 
7. Drain okra out of kettle 
8. Add 1 tsp butter and lemon juice if desired 

Source- Cooking in Old Creole Days 

Prepared by Donald J Treglia

Louisiana Anthology

June 8, 2018

Okra Hibiscus

Ingredients 

• 6 pods okra 
• 4 pints water 
• 1 tbsp salt 
• 1 tsp butter 
• 1 tsp lemon juice (optional) 

Directions 

Okra Hibiscus 

1.  Thoroughly wash 6 pods of okra 
2. Place okra pods in 2 pints of ice water, soak for 30 minutes
3. Drain okra and place in kettle with 2 pints of water 
4. Sprinkle in 1 tbsp salt 
5. Bring water to a boil 
6. Boil okra for 30 minutes (or until tender) 
7. Drain okra out of kettle 
8. Add 1 tsp butter and lemon juice if desired 

Source- Cooking in Old Creole Days 

Prepared by Donald J Treglia

Louisiana Anthology

June 8, 2018

Indian Sponge Cake

Ingredients 

• 1 cup Indian meal 
• 1/2 cup flour
• 2 cup milk
• 2 tbsp molasses 
• 1 tsp saleratus 

Directions 

Indian Sponge Cake 

1. Preheat oven to 375 degrees Fahrenheit 
2. Mix 1 cup of Indian meal, 1/2 cup flour, and 1 tsp saleratus together in a large bowl 
3. Pour in 2 cup milk and stir 
4. Continue stirring and pour in molasses 
5. Whisk ingredients together until thoroughly mixed 
6. Pour ingredients into an 11x7 inch pan 
7. Bake for 45 minutes at 375 degrees 

Source- Cooking in Old Creole Days

Prepared by Donald J Treglia 

Louisiana Anthology 

June 8, 2018