Spiced Peaches

 Ingredients

• Nine pounds of nice peaches
• Four pounds of sugar
• One pint of good vinegar
• Whole allspice

Directions

1. Pare, stone [take the pit out], and halve the peaches.
2. Boil the peaches in water until tender.
3. Pour in vinegar and sugar with a little whole allspice till done.
4. For immediate use, and a very good embellishment for cold meats.  Apples are very nice done the same way.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Spiced Peaches

 Ingredients

• Nine pounds of nice peaches
• Four pounds of sugar
• One pint of good vinegar
• Whole allspice

Directions

1. Pare, stone [take the pit out], and halve the peaches.
2. Boil the peaches in water until tender.
3. Pour in vinegar and sugar with a little whole allspice till done.
4. For immediate use, and a very good embellishment for cold meats.  Apples are very nice done the same way.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Peach Leathers

 Ingredients

• Ripe peaches
• Sugar

Directions

1. Take ripe peaches and add sugar to taste.
2. Boil peaches until they will spread smoothly over a dish.
3. Dry the peach mixture chiefly in the oven and then in the sun, covering with a net.
4. Warm the peach leather slightly once sufficiently dry.
5. Cut into strips and roll in sugar. 

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Peach Leathers

 Ingredients

• Ripe peaches
• Sugar

Directions

1. Take ripe peaches and add sugar to taste.
2. Boil peaches until they will spread smoothly over a dish.
3. Dry the peach mixture chiefly in the oven and then in the sun, covering with a net.
4. Warm the peach leather slightly once sufficiently dry.
5. Cut into strips and roll in sugar. 

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Sweet Journey Cake

 Ingredients

• Two large spoonfuls of brown sugar
• Two large spoonfuls of good butter
• Three egg yolks
• Half of a grated nutmeg
• Cornmeal
• Flour
• One egg white

Directions

1. Stir together the brown sugar and the butter.
2. Beat the egg yolks and add it into the sugar and butter.
3. Grate the nutmeg into the mixture.
4. Add an equal proportion of cornmeal and flour to knead it.
5. Spread the mixture on a board, and glaze with the white of an egg.
6. Bake before the fire as other journey cake.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Sweet Journey Cake

 Ingredients

• Two large spoonfuls of brown sugar
• Two large spoonfuls of good butter
• Three egg yolks
• Half of a grated nutmeg
• Cornmeal
• Flour
• One egg white

Directions

1. Stir together the brown sugar and the butter.
2. Beat the egg yolks and add it into the sugar and butter.
3. Grate the nutmeg into the mixture.
4. Add an equal proportion of cornmeal and flour to knead it.
5. Spread the mixture on a board, and glaze with the white of an egg.
6. Bake before the fire as other journey cake.

Source — Creole Cookery Book
Prepared by Rachel Niemirowski
Louisiana Anthology
July 16, 2019

Stuffed Crabs

Ingredients

• 12 Crabs
• Grated crackers
• 1 Onion (finely chopped)
• Parsley
• Pepper and salt
• 4 Tablespoons of butter
• 1 Egg
• Juice of one lemon
• 1 Tomato
• Toasted bread crumbs

Directions

1. Boil the crabs.
2. Crack and pick out the meat from the crabs.
3. Put 1/3 as much grated crackers into the meat.
4. Put in 1 finely chopped onion, parsley, salt and pepper, and 4 tablespoons of butter.
5. Mix well.
6. Add one egg and mix well.
7. Add the juice of the lemon and a tomato.
8. Fill the crab shells with the mixture.
9. Bake half an hour.
10. Grate some toasted bread crumbs over them.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 24, 2019