Crab Soup 2

Ingredients 

• 12 large crabs
• Large onion
• 1 clove of garlic
• 1 tablespoon of lard
• Butter
• 1 whole can of tomatoes
• Salt
• Black and red pepper
• Lemon
• Soda crackers
• Thyme
• Parsley
• Sweet marjoram

Directions

1. Have ready one dozen large crabs
2. Separate the fat from the black shell and bodies
3. Cleanse them from the dead men's fingers
4. Boil the claws and pick the meat from them 
5. Have ready a large stew-pan, into which put one tablespoonful of lard, two of butter and one large onion
6. Cut up into not very small pieces 
7. Add one clove of garlic
8. Allow this to brown a little, then add one whole can of tomatoes
9. After they have stewed for 10 minutes, add the meat from the crab claws, then the crabs
10. Season with salt and black and red pepper, the rind of a lemon, and one tablespoonful of the juice
11. Sift over this about one-half dozen grated soda crackers
12. Then add boiling water to make the required quantity of soup, and allow it to boil moderately for 2 hours
13. A little while before serving, add the fat from the crabs and a little thyme, parsley, and sweet marjoram.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 14, 2018

Crab Soup 2

Ingredients 

• 12 large crabs
• Large onion
• 1 clove of garlic
• 1 tablespoon of lard
• Butter
• 1 whole can of tomatoes
• Salt
• Black and red pepper
• Lemon
• Soda crackers
• Thyme
• Parsley
• Sweet marjoram

Directions

1. Have ready one dozen large crabs
2. Separate the fat from the black shell and bodies
3. Cleanse them from the dead men's fingers
4. Boil the claws and pick the meat from them 
5. Have ready a large stew-pan, into which put one tablespoonful of lard, two of butter and one large onion
6. Cut up into not very small pieces 
7. Add one clove of garlic
8. Allow this to brown a little, then add one whole can of tomatoes
9. After they have stewed for 10 minutes, add the meat from the crab claws, then the crabs
10. Season with salt and black and red pepper, the rind of a lemon, and one tablespoonful of the juice
11. Sift over this about one-half dozen grated soda crackers
12. Then add boiling water to make the required quantity of soup, and allow it to boil moderately for 2 hours
13. A little while before serving, add the fat from the crabs and a little thyme, parsley, and sweet marjoram.

Source - Creole Cookery Book

Prepared by Turki Alothari

Louisiana Anthology

June 14, 2018

Rice Blanc Mange

Ingredients

• 1 teacup of rice
• 2 cups of milk
• 1 tablespoon of sugar
• Vanilla
• Cream

Directions

1. Place teacup of rice into 1 cup of cold water; let stand until the rice crack and looks perfectly white
2. Add 2 cups of new milk and 1 tablespoon of white sugar; stir it
3. Let mixture simmer until all the milk is absorbed, stirring frequently
4. Pour mix into a mould to cool
5. Add vanilla to flavor and eat with cream.

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Rice Blanc Mange

Ingredients

• 1 teacup of rice
• 2 cups of milk
• 1 tablespoon of sugar
• Vanilla
• Cream

Directions

1. Place teacup of rice into 1 cup of cold water; let stand until the rice crack and looks perfectly white
2. Add 2 cups of new milk and 1 tablespoon of white sugar; stir it
3. Let mixture simmer until all the milk is absorbed, stirring frequently
4. Pour mix into a mould to cool
5. Add vanilla to flavor and eat with cream.

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Apple Island

Ingredients

• 6 eggs
• Apples
• Sugar
• Milk

Directions

1. Take 6 egg whites and add 4 tablespoons of nicely stewed, seasoned apples, rich with sugar, seasoned with rose water, lemon, or nutmeg
2. Beat until quite light, season with milk, which is prepared like boiled custard with the apple
3. Pour in a dish and put the island on it. 

Source - The Creole Cookery Book

Prepared by Dalton W. Brooks

Louisiana Anthology

June 14th, 2018

Apple Island

Ingredients

• 6 eggs
• Apples
• Sugar
• Milk

Directions

1. Take 6 egg whites and add 4 tablespoons of nicely stewed, seasoned apples, rich with sugar, seasoned with rose water, lemon, or nutmeg
2. Beat until quite light, season with milk, which is prepared like boiled custard with the apple
3. Pour in a dish and put the island on it. 

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