Rolls

Ingredients

• One quart of flour
• One spoonful of lard
• One pinch of salt
• Water as needed

Directions

1. Combine all ingredients to create a paste.
2. Allow mixture to sit overnight.
3. Bake in buttered pans the next morning.

Source — Cooking in Old Creole Days.

Prepared by Connor Costello

Louisiana Anthology

July 22, 2017

Rolls

Ingredients

• One quart of flour
• One spoonful of lard
• One pinch of salt
• Water as needed

Muffins

Ingredients

• One cup of hominy
• One teaspoon of butter
• One cup of wheat 
• One tablespoon of sugar
• One half-teaspoon of salt
• One egg
• One teaspoon of baking powder
• Sweet milk as needed.

Directions

1. Combine all ingredients into a bowl to form a smooth paste.
2. Put a spoonful of the mixture into a buttered mold.
3. Bake until done.

Source — Cooking in Old Creole Days.

Prepared by Connor Costello

Louisiana Anthology
July 22, 2017

Muffins

Ingredients

• One cup of hominy
• One teaspoon of butter
• One cup of wheat 
• One tablespoon of sugar

Filet Marine

Ingredients

• Filet from a roast beef
• Salt to taste
• Pepper to taste
• Onion for flavor
• One tablespoon of tarragon vinegar
• Two spoonfuls of best sweet oil
• Fried potatoes

Directions

1. Rub salt, pepper, and onion on filet.
2. Pour tarragon vinegar and best sweet oil over filet.
3. Baste filet with drippings every few minutes.
4. In order to use it for another meal, warm it over a slow fire.
5. Serve with fried potatoes.

Source — Cooking in Old Creole Days.

Prepared by Connor Costello

Louisiana Anthology

July 22, 2017

Filet Marine

Ingredients

• Filet from a roast beef
• Salt to taste
• Pepper to taste
• Onion for flavor

Spinach

Ingredients

• Spinach
• Water
• Salt
• Butter
• Sugar
• Fried bread

Directions

1. Place spinach into boiling water until cooked.
2. Drain spinach in a colander or cheesecloth.
3. Chop finely on a very clean board with a perfectly clean knife.
4. Warm spinach in a saucepan
5. Add salt, butter, and sugar to taste.
6. Serve very hot and quickly trimmed with small pieces of fried bread around the dish.

Source — Cooking in Old Creole Days.

Prepared by Connor Costello

Louisiana Anthology

July 22, 2017