Sweet Potato Pudding

Ingredients

• One pound of sweet potatoes
• Three-fourths of a pound of fine sugar
• Six eggs
• Three-fourths of a pound of butter
• Grated nutmeg
• Lemon rind
• One wineglass of old brandy

Directions

1. Boil the sweet potatoes till very tender, and press them while hot through a grater (the finer the better).
2. Add the eggs well beaten.
3. Add the fine sugar, butter, some grated nutmeg and lemon rind, and the wineglass of brandy.
4. Put a paste in the dish, and when the pudding is done, sprinkle the top with fine sugar.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Sweet Potato Pudding

Ingredients

• One pound of sweet potatoes
• Three-fourths of a pound of fine sugar
• Six eggs
• Three-fourths of a pound of butter
• Grated nutmeg
• Lemon rind
• One wineglass of old brandy

Directions

1. Boil the sweet potatoes till very tender, and press them while hot through a grater (the finer the better).
2. Add the eggs well beaten.
3. Add the fine sugar, butter, some grated nutmeg and lemon rind, and the wineglass of brandy.
4. Put a paste in the dish, and when the pudding is done, sprinkle the top with fine sugar.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Potato Waffles

Ingredients

• One pound of potatoes
• One pound of flour
• Four eggs
• One cup of yeast
• Milk (As much as cook needs)

Directions

1. Cut up the potatoes and put them into the mixing bowl.
2. Add the flour, eggs, and as much milk needed to be consistent of fritters.
3. Add yeast and mix ingredients all together.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Potato Waffles

Ingredients

• One pound of potatoes
• One pound of flour
• Four eggs
• One cup of yeast
• Milk (As much as cook needs)

Directions

1. Cut up the potatoes and put them into the mixing bowl.
2. Add the flour, eggs, and as much milk needed to be consistent of fritters.
3. Add yeast and mix ingredients all together.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Winter Ginger Cakes

Ingredients

• Three eggs
• Half of a pint of sweet cream
• One pound of butter
• Half of a pound of loaf sugar (Powdered)
• Two and a half ounces of ginger (Powdered)
• Two pounds of flour

Directions

1. Break the eggs in a bowl and beat them well with the sweet cream.
2. Put into a saucepan over the fire; stir till it gets warm.
3. Add the butter, loaf sugar, and ginger; stir carefully just to melt the butter.
4. Pour the contents on to the flour.
5. Form it all into a paste; roll it or break into pieces and bake it.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Winter Ginger Cakes

Ingredients

• Three eggs
• Half of a pint of sweet cream
• One pound of butter
• Half of a pound of loaf sugar (Powdered)
• Two and a half ounces of ginger (Powdered)
• Two pounds of flour

Directions

1. Break the eggs in a bowl and beat them well with the sweet cream.
2. Put into a saucepan over the fire; stir till it gets warm.
3. Add the butter, loaf sugar, and ginger; stir carefully just to melt the butter.
4. Pour the contents on to the flour.
5. Form it all into a paste; roll it or break into pieces and bake it.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Peanut butter cookies

Ingredients

• One cup of smooth peanut butter
• Two eggs
• One cup of sugar

Directions

1. Preheat oven to 350 degrees.
2. Stir cup of peanut butter, sugar, and the two eggs together in a bowl until smooth.
3. Scoop dough out or roll into balls and place onto parchment.
4. Use the back of a fork to flatten balls.
5. Bake for 12 minutes and then let cool for 3-5 minutes.

Prepared by Christopher Gilbert
Louisiana Anthology
March 17, 2020