Stuffed Potatoes

Ingredients

• 8 Large Irish Potatoes
• Tomatoes
• Green peas
• Butter
• Seasoning

Directions

1. Scrape 8 large Irish potatoes.
2. Bake and when soft takeout centers.
3. Have tomatoes and green peas stewed together with a little butter; season highly.
4. Mix with the potatoes taken from the centers.
5. Fill the shells and return to the oven for 10 minutes.

Source — New Orleans Cook Book
Prepared by Devin Wilber
Louisiana Anthology
August 16th, 2021

Stuffed Potatoes

Ingredients

• 8 Large Irish Potatoes
• Tomatoes
• Green peas
• Butter
• Seasoning

Directions

1. Scrape 8 large Irish potatoes.
2. Bake and when soft takeout centers.
3. Have tomatoes and green peas stewed together with a little butter; season highly.
4. Mix with the potatoes taken from the centers.
5. Fill the shells and return to the oven for 10 minutes.

Source — New Orleans Cook Book
Prepared by Devin Wilber
Louisiana Anthology
August 16th, 2021

Irish Potato Cakes

Ingredients

• Irish Potatoes, cold or freshly boiled.
• Hot Water.
• Flour.
• 1 teaspoon Dixie baking powder.
• lard.
• pepper and salt.

Directions

1. Take cold Irish Potatoes or fresh boiled ones, mash and add gradually hot water.
2. Make a batter with flour, a teaspoon of Dixie baking powder, pepper and salt.
3. Fry in boiling lard as you do fritters.

Source — New Orleans Cook Book
Prepared by Devin Wilber
Louisiana Anthology
August 16th, 2021

Irish Potato Cakes

Ingredients

• Irish Potatoes, cold or freshly boiled.
• Hot Water.
• Flour.
• 1 teaspoon Dixie baking powder.
• lard.
• pepper and salt.

Directions

1. Take cold Irish Potatoes or fresh boiled ones, mash and add gradually hot water.
2. Make a batter with flour, a teaspoon of Dixie baking powder, pepper and salt.
3. Fry in boiling lard as you do fritters.

Source — New Orleans Cook Book
Prepared by Devin Wilber
Louisiana Anthology
August 16th, 2021

Oyster Soup

Ingredients

• 3 Dozen Oysters
  
• 1 Teaspoon of Finely Chopped Onions
• 1 Teaspoon of Finely Chopped Parsley
• Sprig of Thyme
• 1 Tablespoon of Butter
• 1 Teaspoon of Flour
• Pepper
• Salt
• 1/2 Dozen Cloves

Directions

1. Put the liquor which drains from 3 dozen oysters into a marbleized sauce pan.
2. Let it heat and skim thoroughly, then add a teaspoon of finely chopped onions and parsley, a sprig of thyme.
3. Add a heaping tablespoon of butter, mixed with a teaspoon of flour, salt and pepper to taste.
4. Add 1/2 dozen cloves and spice.
5. Put in oysters last, letting them boil for two minutes.
6. Have warm, a pint of fresh milk, which you add just before dishing.

Source — New Orleans Cook Book
Prepared by Jalen Helm
Louisiana Anthology
August 10, 2021

Oyster Soup

Ingredients

• 3 Dozen Oysters
  
• 1 Teaspoon of Finely Chopped Onions
• 1 Teaspoon of Finely Chopped Parsley
• Sprig of Thyme
• 1 Tablespoon of Butter
• 1 Teaspoon of Flour
• Pepper
• Salt
• 1/2 Dozen Cloves

Directions

1. Put the liquor which drains from 3 dozen oysters into a marbleized sauce pan.
2. Let it heat and skim thoroughly, then add a teaspoon of finely chopped onions and parsley, a sprig of thyme.
3. Add a heaping tablespoon of butter, mixed with a teaspoon of flour, salt and pepper to taste.
4. Add 1/2 dozen cloves and spice.
5. Put in oysters last, letting them boil for two minutes.
6. Have warm, a pint of fresh milk, which you add just before dishing.

Source — New Orleans Cook Book
Prepared by Jalen Helm
Louisiana Anthology
August 10, 2021

Cup Cake

 Ingredients

• 3 cups flour
• 2 cups sugar
• 1 cup butter
• 1 cup cream
• 4 eggs
• 1 teaspoon soda
• 1 teaspoon cream of tartar

Directions

1. Mix all above ingredients together well.
2. Beat ingredients lightly.
3. Bake in a moderate oven.

Source — Creole Cookery Book
Prepared by Brittney Clark
Louisiana Anthology
July 27, 2021