Orange Whips

Ingredients

• 6 to 8 oranges
• 1/2 box of gelatine
• 2 to 3 eggs

Direcetions

1. Strain the juice of 6 or 8 oranges, sweeten to taste
2. Dissolve 1/2 box of gelatin; mix in the orange juice, and allow it to jelly slightly
3. Beat whites of 2 or 3 eggs to a froth, and mix together
4. Fill moulds, and set on ice. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Orange Whips

Ingredients

• 6 to 8 oranges
• 1/2 box of gelatine
• 2 to 3 eggs

Direcetions

1. Strain the juice of 6 or 8 oranges, sweeten to taste
2. Dissolve 1/2 box of gelatin; mix in the orange juice, and allow it to jelly slightly
3. Beat whites of 2 or 3 eggs to a froth, and mix together
4. Fill moulds, and set on ice. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Apple Float

Ingredients 

• 12 apples
• 2 eggs
• Previously made soft custard
• Sugar

Directions

1. Take the 12 apples, quarter, core, and boil in as little water as possible.
2. Pass apples through a sieve.
3. When cold, add 2 egg whites beaten; sweeten to the taste; beat with a spoon till quite stiff
4. Have previously made soft custard, with the 2 yolks; flavor and sweeten slightly. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Apple Float

Ingredients 

• 12 apples
• 2 eggs
• Previously made soft custard
• Sugar

Directions

1. Take the 12 apples, quarter, core, and boil in as little water as possible.
2. Pass apples through a sieve.
3. When cold, add 2 egg whites beaten; sweeten to the taste; beat with a spoon till quite stiff
4. Have previously made soft custard, with the 2 yolks; flavor and sweeten slightly. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Blanc Mange

Ingredients 

• 1 pint of cream
• 1 glass of peach water
• 2 ounces of French isinglass
• 3 pints of water

      Directions

• Boil 2 ounces of French isinglass in 3 pints of water for 20 minutes
• Strain mix into 1 pint of cream and let simmer for 5 minutes
• Add 1 glass of pure peach water; sweeten, and strain through a sieve into a mold. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Blanc Mange

Ingredients 

• 1 pint of cream
• 1 glass of peach water
• 2 ounces of French isinglass
• 3 pints of water

      Directions

• Boil 2 ounces of French isinglass in 3 pints of water for 20 minutes
• Strain mix into 1 pint of cream and let simmer for 5 minutes
• Add 1 glass of pure peach water; sweeten, and strain through a sieve into a mold. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Corn Pudding

Ingredients 

• Six ears of corn
• One egg
• One tablespoon of sugar
• One tablespoon of butter
• One teaspoon of salt 

Directions 

1. Cut six ears of soft corn from the cob
2. Scrape the milk from the cob
3. Add beaten egg, sugar, butter, and salt
4. Mix these ingredients together and bake for half an hour 

Source — Cooking in Old Creole Days

Prepared by Jazmine Wright 

Louisiana Anthology

June 1, 2018