Lancers Cake

Ingredients

• 2 cups of butter
• 3 1/2 cups of powdered sugar
• 3 1/3 cups of sifted flour
• nutmeg
• cinnamon
• brandy

Directions

1. mix butter, powdered sugar, and flour
2. rub butter into it until crumbled
3. add heaping tbsp of mixed nutmeg and cinnamon
4. moisten entirely with butter
5. add small glass of brandy
6. roll out onto large, thick sheet
7. cut into round cakes (saucer size)
8. bake on flat tins, slightly buttered

Source — Creole Cookery Book.

Prepared by Kaitlyn J. Spearman

Louisiana Anthology

June 2, 2018 

Lancers Cake

Ingredients

• 2 cups of butter
• 3 1/2 cups of powdered sugar
• 3 1/3 cups of sifted flour
• nutmeg
• cinnamon
• brandy

Directions

1. mix butter, powdered sugar, and flour
2. rub butter into it until crumbled
3. add heaping tbsp of mixed nutmeg and cinnamon
4. moisten entirely with butter
5. add small glass of brandy
6. roll out onto large, thick sheet
7. cut into round cakes (saucer size)
8. bake on flat tins, slightly buttered

Source — Creole Cookery Book.

Prepared by Kaitlyn J. Spearman

Louisiana Anthology

June 2, 2018 

New Orleans Gumbo

Ingredients

• One turkey or fowl
• One pound of fresh beef
• One ounce of lard
• One yellow onion
• One cup of water
• One hundred oysters with the liquor
• Two spoonfuls of pulverized fillet

Directions

1. Cut your choice of either turkey or fowl into smaller pieces, along with the fresh beef. 
2. After cutting into desirable sized pieces, add all meat cuts to a large soup pot, large enough to make a big batch. Mix in an ounce or so of lard, using judgement. 
3. While the meat and lard are mixing, dice an onion and throw it in the pot. 
4. Pour enough water, typically a cup, to cook the meat and provide enough substance to mix the lard in thoroughly. 
5. After the meat has tenderized, add in the oysters. 
6. When cooked it should be buried in ice until required for use.

— Leonie Penin.

Source — Cooking in Old Creole Days.
Prepared by Bruce R. Magee
Louisiana Anthology
November 5, 2014

New Orleans Gumbo

Ingredients

• One turkey or fowl
• One pound of fresh beef
• One ounce of lard
• One yellow onion
• One cup of water
• One hundred oysters with the liquor
• Two spoonfuls of pulverized fillet

Directions

1. Cut your choice of either turkey or fowl into smaller pieces, along with the fresh beef. 
2. After cutting into desirable sized pieces, add all meat cuts to a large soup pot, large enough to make a big batch. Mix in an ounce or so of lard, using judgement. 
3. While the meat and lard are mixing, dice an onion and throw it in the pot. 
4. Pour enough water, typically a cup, to cook the meat and provide enough substance to mix the lard in thoroughly. 
5. After the meat has tenderized, add in the oysters. 
6. When cooked it should be buried in ice until required for use.

— Leonie Penin.

Source — Cooking in Old Creole Days.
Prepared by Bruce R. Magee
Louisiana Anthology
November 5, 2014

Hopping John

Ingredients

• 1 cup of cow peas
• 1 piece if bacon
• 1 1/2 cup of rice
• salt
• cayenne pepper

Directions

1. boil cow peas with piece of bacon (3 hours)
2. when peas are done, not till mushy, drain water
3. boil separately the rice
4. mix
5. skim grease from top of to peas are boiled in
6. add salt and cayenne pepper
7. put in oven to dry out
8. serve with slice of bacon or fried sausages

Hopping John

Ingredients

• 1 cup of cow peas
• 1 piece if bacon
• 1 1/2 cup of rice
• salt
• cayenne pepper

Directions

1. boil cow peas with piece of bacon (3 hours)
2. when peas are done, not till mushy, drain water
3. boil separately the rice
4. mix
5. skim grease from top of to peas are boiled in
6. add salt and cayenne pepper
7. put in oven to dry out
8. serve with slice of bacon or fried sausages

Terrapin Stew

Ingredients

• Terrapin
• 1 strip of bacon
• 1-2 onions
• Pepper
• Butter
• 2-3 hard boiled eggs
• Splash of wine

Directions

1. Boil terrapin soft
2. Add a small piece of bacon 
3. Add one or two onions 
4. Add butter and pepper to taste
5. Finely chop two or three hard boiled eggs and add into the mixture
6. Mix all together and add a splash of wine 

— "Uncle John."

Source — Cooking in Old Creole Days.

Prepared by Megan D. Ruffolo

Louisiana Anthology
June 10, 2018