Buckner Punch

Ingredients

• One quart bottle of champagne
• One wineglass of brandy
• One wineglass of rum
• One wineglass of arrack
• One wineglass of kirsh
• One wineglass of anisette
• One wineglass of Maraschino
• One wineglass of Curacpa
• Two slices of pineapple
• Two slices of orange
• One glass of pulverized sugar

Directions

1. Mix all ingredients in a large bowl with small quantity of ice. 
2. Fill bowl with large lumps of ice.
3. Let punch stand for three hours before using. 

N.B. - The foregoing concoction would, I think, be the death or destruction of any one who sipped it. I should advise two quarts of water to each quart of punch!

- E.E.

Source - Cooking in Old Creole Days.

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 6, 2015

Buckner Punch

Ingredients

• One quart bottle of champagne
• One wineglass of brandy
• One wineglass of rum
• One wineglass of arrack
• One wineglass of kirsh
• One wineglass of anisette
• One wineglass of Maraschino
• One wineglass of Curacpa
• Two slices of pineapple
• Two slices of orange
• One glass of pulverized sugar

Directions

1. Mix all ingredients in a large bowl with small quantity of ice. 
2. Fill bowl with large lumps of ice.
3. Let punch stand for three hours before using. 

N.B. - The foregoing concoction would, I think, be the death or destruction of any one who sipped it. I should advise two quarts of water to each quart of punch!

- E.E.

Source - Cooking in Old Creole Days.

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 6, 2015

Black Bean Soup

Ingredients

• One pint of black beans
• Five pints of water
• Salt
• Pepper
• Thyme
• Onions
• One quarter of a lemon
• One tablespoon of butter
• Two boiled eggs

Directions

1. Boil beans in water for five hours.
2. Pass beans and liquid through a sieve (half an hour before serving).
3. Place it back into pot. 
4. Cut lemon into thin slices.
5. Add salt, pepper, thyme, onions, lemon, and butter. 
6. Cut up eggs and place into tureen.* 
7. Pour soup into tureen and stir. 

- Mrs. Morris Addison.

*Link to learn about tureen.

Source - Cooking in Old Creole Days.

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 6, 2014

Black Bean Soup

Ingredients

• One pint of black beans
• Five pints of water
• Salt
• Pepper
• Thyme
• Onions
• One quarter of a lemon
• One tablespoon of butter
• Two boiled eggs

Directions

1. Boil beans in water for five hours.
2. Pass beans and liquid through a sieve (half an hour before serving).
3. Place it back into pot. 
4. Cut lemon into thin slices.
5. Add salt, pepper, thyme, onions, lemon, and butter. 
6. Cut up eggs and place into tureen.* 
7. Pour soup into tureen and stir. 

- Mrs. Morris Addison.

*Link to learn about tureen.

Source - Cooking in Old Creole Days.

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 6, 2014

Aunt Anne's Delicious Corn-Bread

Ingredients

• One cup of white corn meal
• One cup of boiled hominy
• Two eggs
• Cold milk
• One piece of butter
• One pinch of salt
• One large pinch of sugar
• One pinch of yeast powder

Directions

1. Knead the eggs into the hominy.
2. Melt the butter (not to a complete liquid).
3. Whip butter, salt, and sugar together with hominy.
4. Add corn meal and cold milk alternately to a think consistency.
5. Add yeast powder.
6. Mix, bake, and serve. Do not let it stand

- Baltimore.

Source - Cooking in Old Creole Days.

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 5, 2014

Cucumber Catsup

Ingredients

• 36 full grown cucumbers
• 64 oz of white onion
• 3/4 lb of brown sugar
• 1/2 pint of olive oil
• 1/2 lb mustard seed
• 3/4 lb mustard seeds
• 3/4 lb ground black pepper
• 64 oz boiling vinegar

Direction

1. Pare and slice the cucumbers thin
2. Pare and slice the white onion very thin
3. Mix about one pint of salt through (cucumber-onion) mix.
4. Spread the (cucumber-onion) mix and let it drain for six to eight hours
5. Squeeze the (cucumber-onion) mix perfectly dry
6. Add the brown sugar, olive oil, mustard seed ground black pepper, boiling vinegar into a   large bowl
7. Add the (cucumber-onion) mix into the bowl
8. Mix it thoroughly
9. Put the new mix in small jars.
10. If needed, cover it with cold vinegar while adding a little olive oil on top of each jar.
11. Make sure the lid of the jar is tight.

Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology 

January 6,2015

Cucumber Catsup

Ingredients

• 36 full grown cucumbers
• 64 oz of white onion
• 3/4 lb of brown sugar
• 1/2 pint of olive oil
• 1/2 lb mustard seed
• 3/4 lb mustard seeds
• 3/4 lb ground black pepper
• 64 oz boiling vinegar

Direction

1. Pare and slice the cucumbers thin
2. Pare and slice the white onion very thin
3. Mix about one pint of salt through (cucumber-onion) mix.
4. Spread the (cucumber-onion) mix and let it drain for six to eight hours
5. Squeeze the (cucumber-onion) mix perfectly dry
6. Add the brown sugar, olive oil, mustard seed ground black pepper, boiling vinegar into a   large bowl
7. Add the (cucumber-onion) mix into the bowl
8. Mix it thoroughly
9. Put the new mix in small jars.
10. If needed, cover it with cold vinegar while adding a little olive oil on top of each jar.
11. Make sure the lid of the jar is tight.

Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology 

January 6,2015