Delicious Pound Cake

Ingredients

• Three fourths of a pound of butter 
• One pound of flour
• Nine egg yolks
• Twelve egg whites
• Three cups of all-purpose flour
• One cup of softened butter
• Two and one fourth of a cup of sugar
• One fourth of a cup of brandy
• One fourth of a cup of nutmeg 

Directions

1. Cream the butter and sift the flour gradually into it. Stir the mix together.
2. Beat the egg yolks in a separate pan and then stir into the sugar.
3. Beat the egg whites into a froth and then add to the yolk and sugar mixture.
4. Mix the butter and flour mixture with the egg and sugar mixture and pour into a pan. Beat the mixtures together well.
5. Add the brandy and nutmeg to the pan. Bake carefully in a large pan. Make sure the top of the oven is not hotter than the bottom, for the cake has to be allowed to rise. Bake from the bottom.

Source — La Cuisine Creole

Prepared by Hope Merchant

Louisiana Anthology

March 18, 2020

Delicious Pound Cake

Ingredients

• Three fourths of a pound of butter 
• One pound of flour
• Nine egg yolks
• Twelve egg whites
• Three cups of all-purpose flour
• One cup of softened butter
• Two and one fourth of a cup of sugar
• One fourth of a cup of brandy
• One fourth of a cup of nutmeg 

Directions

1. Cream the butter and sift the flour gradually into it. Stir the mix together.
2. Beat the egg yolks in a separate pan and then stir into the sugar.
3. Beat the egg whites into a froth and then add to the yolk and sugar mixture.
4. Mix the butter and flour mixture with the egg and sugar mixture and pour into a pan. Beat the mixtures together well.
5. Add the brandy and nutmeg to the pan. Bake carefully in a large pan. Make sure the top of the oven is not hotter than the bottom, for the cake has to be allowed to rise. Bake from the bottom.

Source — La Cuisine Creole

Prepared by Hope Merchant

Louisiana Anthology

March 18, 2020

Sweet Potato Pudding

Ingredients

• One pound of sweet potatoes
• Three-fourths of a pound of fine sugar
• Six eggs
• Three-fourths of a pound of butter
• Grated nutmeg
• Lemon rind
• One wineglass of old brandy

Directions

1. Boil the sweet potatoes till very tender, and press them while hot through a grater (the finer the better).
2. Add the eggs well beaten.
3. Add the fine sugar, butter, some grated nutmeg and lemon rind, and the wineglass of brandy.
4. Put a paste in the dish, and when the pudding is done, sprinkle the top with fine sugar.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Sweet Potato Pudding

Ingredients

• One pound of sweet potatoes
• Three-fourths of a pound of fine sugar
• Six eggs
• Three-fourths of a pound of butter
• Grated nutmeg
• Lemon rind
• One wineglass of old brandy

Directions

1. Boil the sweet potatoes till very tender, and press them while hot through a grater (the finer the better).
2. Add the eggs well beaten.
3. Add the fine sugar, butter, some grated nutmeg and lemon rind, and the wineglass of brandy.
4. Put a paste in the dish, and when the pudding is done, sprinkle the top with fine sugar.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Potato Waffles

Ingredients

• One pound of potatoes
• One pound of flour
• Four eggs
• One cup of yeast
• Milk (As much as cook needs)

Directions

1. Cut up the potatoes and put them into the mixing bowl.
2. Add the flour, eggs, and as much milk needed to be consistent of fritters.
3. Add yeast and mix ingredients all together.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Potato Waffles

Ingredients

• One pound of potatoes
• One pound of flour
• Four eggs
• One cup of yeast
• Milk (As much as cook needs)

Directions

1. Cut up the potatoes and put them into the mixing bowl.
2. Add the flour, eggs, and as much milk needed to be consistent of fritters.
3. Add yeast and mix ingredients all together.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Winter Ginger Cakes

Ingredients

• Three eggs
• Half of a pint of sweet cream
• One pound of butter
• Half of a pound of loaf sugar (Powdered)
• Two and a half ounces of ginger (Powdered)
• Two pounds of flour

Directions

1. Break the eggs in a bowl and beat them well with the sweet cream.
2. Put into a saucepan over the fire; stir till it gets warm.
3. Add the butter, loaf sugar, and ginger; stir carefully just to melt the butter.
4. Pour the contents on to the flour.
5. Form it all into a paste; roll it or break into pieces and bake it.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020