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

 

Loaf of Gingerbread

Ingredients

• One cup of butter
• One cup of brown sugar 
• Four eggs
• One cup of sour cream
• Cup of molasses
• Two teaspoons of soda
• Four cups of flour
• One teaspoon of salt
• One teaspoon of yellow giner

Directions 

1. Work butter until creamy and mix it with brown sugar
2. Separate the whites and yolks of four eggs and beat both until light
3. Stir the eggs with the butter and sugar, and add sour cream and molasses
4. Before putting the molasses and cream together, add soda disolved in warm water
5. Mix flour with salt and yellow ginger and add it to the batter
6. Do all the mixing as quickly and lightly as possible
7. Bake thirty minutes with moderate heat

Soure — Cooking in Old Creole Days

Prepared by Jazmine Wright

Louisiana Anthology

June 8, 2018 

Soup without Meat

Ingredients 

• Four or five cucumbers 
• Three cups of lettuce
• Two sprigs of mint
• Parsely
• Pint of young peas
• Pint of old peas
• Quarter pound of butter
• Quarter of water 
• Salt
• Cayenne pepper

Directions 

1. Pare and cut cucumbers in small square pieces
2. Put herbs into a stewpan, with butter. salt, and cayenne pepper
3. Stew gently for an hour 
4. Boil old peas in water
5. When quite soft run them through a sieve
6. Add them together with the water they have been boiled into your herbs
7. Stew them all together for an hour
8. This soup is all the better if it does not stand long before it is served up

Source — Cooking in Old Creole Days

Prepared by Jazmine Wright

Louisiana Anthology

June 5, 2018