Potato Soup

Ingredients

• Half a dozen fine potatoes
• A small onion
• Three pints of water
• Very litte salt
• Very little cayenne pepper
• Quarter pound of fresh butter
• Two tablespoons or more of sweet cream

Directions

1. Pare and slice half a dozen fine potatoes and a small onion.
2. Boil them in three pints of water till so soft that you can pulp them through a cullender.
3. Return them to the pot.
4. Add very little salt and cayenne pepper, and a quarter of a pound of fresh butter, divided into bits.
5. Boil it ten minutes longer.
6. Stir in two tablespoons or more of sweet cream once in the tureen.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Potato Soup

Ingredients

• Half a dozen fine potatoes
• A small onion
• Three pints of water
• Very litte salt
• Very little cayenne pepper
• Quarter pound of fresh butter
• Two tablespoons or more of sweet cream

Directions

1. Pare and slice half a dozen fine potatoes and a small onion.
2. Boil them in three pints of water till so soft that you can pulp them through a cullender.
3. Return them to the pot.
4. Add very little salt and cayenne pepper, and a quarter of a pound of fresh butter, divided into bits.
5. Boil it ten minutes longer.
6. Stir in two tablespoons or more of sweet cream once in the tureen.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Jumballaya (A Spanish Creole Dish)

Ingredients

• One pound of rice
• Cold roasted chicken (or the remnants of a turkey and a slice of ham)
• Tablespoon of lard
• Pint of hot water
• Optional: Cooked oysters or shrimp

Directions

1. Wash one pound of rice, and soak it for an hour.
2. Cut up a cold roast chicken or the remnants of a turkey and a slice of ham.
3. Fry the meat in a tablespoon of lard.
4. Stir in the rice, and add slowly, while stirring in a pint of hot water.
5. Cover your pot, and set it to cook slowly.
6. Optional: Add cooked oysters or shrimp to enhance the dish.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Jumballaya (A Spanish Creole Dish)

Ingredients

• One pound of rice
• Cold roasted chicken (or the remnants of a turkey and a slice of ham)
• Tablespoon of lard
• Pint of hot water
• Optional: Cooked oysters or shrimp

Directions

1. Wash one pound of rice, and soak it for an hour.
2. Cut up a cold roast chicken or the remnants of a turkey and a slice of ham.
3. Fry the meat in a tablespoon of lard.
4. Stir in the rice, and add slowly, while stirring in a pint of hot water.
5. Cover your pot, and set it to cook slowly.
6. Optional: Add cooked oysters or shrimp to enhance the dish.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Sweet Potatoes

Ingredients

• Two or three platefuls of sweet potatoes

Directions

1. Bake two or three platefuls of sweet potatoes until soft.
2. Peel and put them on a tin sheet.
3. Return them to the pot.
4. Bake them again for half an hour.
5. Serve them up hot.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Sweet Potatoes

Ingredients

• Two or three platefuls of sweet potatoes

Directions

1. Bake two or three platefuls of sweet potatoes until soft.
2. Peel and put them on a tin sheet.
3. Return them to the pot.
4. Bake them again for half an hour.
5. Serve them up hot.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018

Baked Shrimps

Ingredients

• Biscuits, pounded and beat
• Shrimps, boiled and picked
• Stewed tomatoes
• Little butter
• Salt
• Pepper

Directions

1. Butter well a deep dish.
2. Place a thick layer of pounded biscuits and boiled shrimps.
3. Add a layer of stewed tomatoes, with little butter, pepper, and salt.
4. Add a thinner layer of beat biscuits and another of shrimps.
5. Repeat until 3 or 4 layers of both are put in the dish and the top layer is biscuits.
6. Bake until quite brown.

Source — Creole Cookery Book.

Prepared by Cerrice R. Anderson

Louisiana Anthology

June 11, 2018