Italian Cream

Ingredients 

• Three pints of cream
• Six ounces of powdered load sugar
• Two large lemons, juiced
• Two, twenty ounce glasses of white wine
• Two ounces of Isinglass
• Four teaspoons of water 

Directions 

1. Mix two pints of cream cheese, powered sugar, lemon juice, and wine into a bowl.  
2. Add one pint of cream cheese to the ingredients. Stir the mixture very hard.
3. Boil two ounces of isinglass with the four teaspoons of water. Reduce until it is half. 
4. Stir the lukewarm isinglass into the other ingredients. Put them into a glass dish to congeal. 

Source — Creole Cookery Book
Prepared by Emily Worthey
Louisiana Anthology
December 21, 2021

Crockpot Roast and Gravy

 Ingredients

• One pork roast
• One ranch seasoning packet
• One au jus seasoning
• One-half cup of water
• One stick of butter

Directions

1. Season the roast with whatever you see fit. (Tony's seasoning works best)
2. Place the meat into the crockpot along with the packet seasonings, water, and butter.
3. Cook on low for six to eight hours, or on high for four to five hours.
4. Stir and serve over rice or potatoes. 
   
   
   
   
   
   

Source — Samantha Patterson
Prepared by Samantha Patterson
Louisiana Anthology
December 22, 2021

Daube de Gazway

 Ingrédients

• Pièce de viande ronde
• De sel
• De poivre
• Du lard
• Un morceau de piment
• Un morceau d’ail
• Trois clous de girofles
• De laurier
• Trois pieds de veau (coupés en morceaux)
• Deux carottes fendues en longueur

Directions

1. Prendre une pièce de viande ronde; s’il y a un os, il faut l’enlever.
2.  La viande doit etre assaisonnee de sel et de poivre de chaque côte; bien lardée de chaque côté et laissez dépasser un morceau du lard lequel derra etre tranche de l’épaisseur du petit doigt et de la longueur d’un bon doigt.
3. Assaisonnez le lard de sel et de poivre un moment avant de s’en servir.
4. Mettez la viande dans un vase, ajoutez un morceau de piment, un morceau d’ail, trois clous de girofles, deux feuilles de laurier, très-peu de thym, pas d’oignon.
5. La daube doit etre laissee vingt-quatre heures dans son assaisonnement et doit etre retournee deux ou trois fois pendant ce temps-la.
6. Après les vingt-quatre heures, placez la daube dans une chaudière, ajoutez trois pieds de veau coupés en morceaux et deux carottes fendues en longueur et mettez la chaudière sur un feu modéré.
7. Elle devra être bien recouverte pour empecher 1’evaporation et pour cela il faut placer sur le couvercle un poids comme deux fers à repasser.
8. La cuisson faite vous retirez les carottes et les placez comme un petit carré au fond du vase qui doit contenir la daube.
9. Le vase doit laisser un peu d’espace autour de la daube pour la gelée.
10. Coulez dans un linge tout le jus, versez-le dans le vase qui contient la daube et laissez refroidir jusqu’au lendemain.

Ingredients

• Round piece of meat
• Salt
• Pepper
• Lard
• Piece of a chili pepper
• Piece of garlic
• Three cloves
• Laurel
• Three calf's feet (cut into pieces)
• Two carrots split in length

Directions

1. Take a round piece of meat; if there is a bone, it must be removed.
2. The meat should be seasoned with salt and pepper on each side; well larded on each side and leave a piece of lard sticking out which should be sliced ​​the thickness of a little finger and the length of a good finger.
3. Season the bacon with salt and pepper a moment before using it.
4. Put the meat in a vase, add a piece of pepper, a piece of garlic, three cloves, two bay leaves, very little thyme, no onion.
5. The stew must be left for twenty-four hours in its seasoning and must be turned two or three times during this time.
6. After the twenty-four hours, place the stew in a boiler, add three feet of veal cut into pieces and two carrots split lengthwise and put the boiler on a moderate fire.
7. It must be well covered to prevent evaporation and for this it is necessary to place on the lid a weight like two irons.
8. Once cooked, you remove the carrots and place them like a small square at the bottom of the vase which must contain the stew.
9. The vase must leave a little space around the stew for the jelly.
10. Pour all the juice into a cloth, pour it into the vase that contains the stew and leave to cool overnight.

Source — Cooking in Old Creole
Prepared by Samantha Patterson
Louisiana Anthology
July 16, 2019

Simple Tomato Soup

Ingredients

• One pint of tomatoes
• One pint of water
• One bay leaf
• One-fourth teaspoon of celery seed
• Two tablespoons of butter
• Two tablespoons of flour

Directions

1. Combine tomatoes, water, bay leaf, and celery seed in a pot.
2. Rub together the butter and flour.
3. Stir the tomato mixture into the butter and flour.
4. Cook the combined mixture for five minutes. 
5. Strain the mixture and reheat to serve.

Source — New Orleans Cookbook
Prepared by Samantha Patterson
Louisiana Anthology
December 22, 2021

Graham Bread

 Ingredients

• Three pints of Graham flour
• One pint of white flour
• One cup of yeast
• Half a cup molasses
• One teaspoon salt

Directions

1. Mix all ingredients (using a spoon) with lukewarm water until stiff.
2. Let it rise over night.
3. Bake in a moderately hot oven. 

Source — New Orleans Cookbook
Prepared by Samantha Patterson
Louisiana Anthology
December 23, 2021

Bride's Cake. A Splendid Recipe.

Ingredients

• 4 3/4 lbs butter
• 1 lb sugar
• lemon flavor
• rose flavor
• 5 pounds flour
• 31 eggs
• 2 lbs powdered sugar
• 1 oz ground nutmeg (or one ounce ground mace)
• lemon extract (or orange flower water)
• 4 lbs of currants
• 4 lbs of raisins
• 2 lbs of citron
• 1 lb almonds

Directions

Prepare the day before

1. Wash the currants from grit and spread them on a folded cloth to dry.
2. Stone* the raisins and cut in two.
3. Cut the citron in slips*.
4. Chop or slice one pound of blanched almonds.

Directions

1. Beat together three-fourths of a pound of butter and one pound of sugar.
2. Alternate pouring the seventeen beaten egg whites with a pound of sifted flour into the butter mixture. 
3. Flavor with lemon or rose, and bake.
4. Combine remaining flour, butter (creamed), powdered sugar, and whole eggs. 
5. Add either ground nutmeg or mace
6. Add either lemon extract or orange flower water
7. Beat the sugar with the remaining yolks into a smooth paste.
8. Beat the flour, butter, and yolk mixture together. 
9. Add remaining spices and a half-pint of brandy.
10. beat egg whites to a froth and stir to the brandy mixture.
11. Strew half a pound of flour over the chopped fruit until coated.
12. Stir the fruit into the mixture in degrees.
13. Pour the mixture in two large buttered basins lined with white paper. [about 2 inches deep]
14. Bake in a moderate oven for two hours.

Definitions:

stone - to pour boiling water over and let stand for 5 to 10 minutes before rubbing between fingers to de-seed

slip - slice

Blanche - Almonds are blanched by pouring hot water on them and slipping off the brown coating.

creamed - beaten until creamy and smooth

Strew - scatter or spread (things) untidily over a surface or area.

Stir in degrees - stir in sections

Source — Creole Cookery Book
Prepared by Erika Dortch
Louisiana Anthology
December 22, 2021

Almond Macaroons

Almond Macaroons

Ingredients

• 1 1/2 lb almonds
• 1 1/2 lb  sugar
• 8 eggs 
• 1 lb sugar
• Flour as needed

Directions

1. Blanch* and pound the almonds with a little rose water.
2. Add the sifted sugar and the egg whites (not beaten).
3. form the mixture into a paste. 
4. Dip your hand into water and roll the mixture into balls the size of a nutmeg*.
5. Lay the balls an inch apart, on buttered paper, in a baking tin. 
6. Bake in a slow oven until a light brown.
7. Add a pound of blanched almonds To a pound of sifted sugar.
8. Put in a few drops of rose water as you beat them together in a mortar*. 
9. Add six well-beaten egg whites to the mortar. 
10. Form the paste into shapes in the palm of the hand by using a little flour. 
11. Drop the macaroons on some buttered sheets of white paper, leaving a space between them. 
12. Strew* a little white sugar on them, and put them in the oven to bake a light brown. 

Definitions:

Blanching - Almonds are blanched by pouring hot water on them and slipping off the brown coating.

Size of a nutmeg -  roughly egg-shaped, about 20.5–30 mm long and 15–18 mm wide.

Mortar - a thick paste

Strew - scatter or spread (things) untidily over a surface or area.

Source — Creole Cookery Book
Prepared by Erika Dortch
Louisiana Anthology
December 22, 2021