Deviled Crabs

Ingredients

• Twelve crabs
• Half pint of milk
• Two tablespoonfuls of flour
• One tablespoonful of butter
• One tablespoonful of chopped parsley
• Pinch of salt and pepper
• Three boiled eggs

Directions

1. Put the milk on to boil
2. Rub the butter and flour together
3. Add the milk
4. Stir and cook two minutes
5. Remove from the fire and add the crab meat
6. Mash the yolks of three hard boiled eggs fine
7. Then add parsley, salt and pepper
8. Fill the shells, brush over with the white of an egg
9. Cover with bread crumbs
10. Put on oven to 350 degrees, then bake for 10-15min. or cook in a frying basket.
11. Now ready to serve.

                                                                                            Source - Cooking in Old Creole Days

 Prepared by Khallum Hall

Louisiana Anthology

January 11, 2015

Deviled Crabs

Ingredients

• Twelve crabs
• Half pint of milk
• Two tablespoonfuls of flour
• One tablespoonful of butter
• One tablespoonful of chopped parsley
• Pinch of salt and pepper
• Three boiled eggs

Directions

1. Put the milk on to boil
2. Rub the butter and flour together
3. Add the milk
4. Stir and cook two minutes
5. Remove from the fire and add the crab meat
6. Mash the yolks of three hard boiled eggs fine
7. Then add parsley, salt and pepper
8. Fill the shells, brush over with the white of an egg
9. Cover with bread crumbs
10. Put on oven to 350 degrees, then bake for 10-15min. or cook in a frying basket.
11. Now ready to serve.

                                                                                            Source - Cooking in Old Creole Days

 Prepared by Khallum Hall

Louisiana Anthology

January 11, 2015

Flat Cookies

Ingredients:

• One quart of flour.
• One pint of sweet milk.
• One tablespoonful of butter.
• One-half teaspoonful of salt.
• One-half teaspoonful of baking powder.
• One-half cupful of sugar.

Directions:

1. Rub butter thoroughly with hands.
2. Add sugar.
3. Milk and flour.
4. Mix well with fork.
5. Roll.
6. Cut out with tumbler on flat board.
7. Handle very lightly.
8. Bake twenty minutes.  

 Source - Cooking in Old Creole Days

 Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015

Flat Cookies

Ingredients:

• One quart of flour.
• One pint of sweet milk.
• One tablespoonful of butter.
• One-half teaspoonful of salt.
• One-half teaspoonful of baking powder.
• One-half cupful of sugar.

Directions:

1. Rub butter thoroughly with hands.
2. Add sugar.
3. Milk and flour.
4. Mix well with fork.
5. Roll.
6. Cut out with tumbler on flat board.
7. Handle very lightly.
8. Bake twenty minutes.  

 Source - Cooking in Old Creole Days

 Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015

Waffles

Ingredients:

• Two eggs.
• Cupful of flour.
• Sweet milk.
• Sugar.
• Salt.
• Baking powder.

Directions:

1. Beat two eggs thoroughly, separately.
2. Add a heaping cupful of flour.
3. Thin it with sweet cold milk to a soft consistency.
4. Add pinch of sugar.
5. Pinch of salt.
6. A little baking powder on the end of a spoon.
7. Beat well with an egg beater.
8. Double the amount if necessary, beating whites and yolks separately.

Source - Cooking in Old Creole Days
Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015



Waffles

Ingredients:

• Two eggs.
• Cupful of flour.
• Sweet milk.
• Sugar.
• Salt.
• Baking powder.

Directions:

1. Beat two eggs thoroughly, separately.
2. Add a heaping cupful of flour.
3. Thin it with sweet cold milk to a soft consistency.
4. Add pinch of sugar.
5. Pinch of salt.
6. A little baking powder on the end of a spoon.
7. Beat well with an egg beater.
8. Double the amount if necessary, beating whites and yolks separately.

Source - Cooking in Old Creole Days
Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015



Sweet Wafers

Ingredients:

• Six eggs.
• One pint of flour.
•  Two ounces of melted butter.
• One and a half cupfuls of powdered sugar.
• One cupful of milk.
• One teaspoonful of nutmeg.

Directions:

1. Beat whites and yolks separately and very stiff.
2. Rub the sugar and butter together.
3. Work in first the yolks.
4. Then the milk.
5. Then the flour and whites.
6. Bake in well-buttered wafer or waffle irons very quickly, browning as little as possible.
7. Roll them while hot upon a smooth, round stick not larger than your little finger, slipping it out carefully when the wafer takes the takes the right shape.

Source - Cooking in Old Creole Days

Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015