Pineapple Sponge

Ingredients

• One small pineapples, or a can of pineapples
• One cup of sugar, less when using a can of pineapples
• One and one-half cup of water
• One-half package of gelatin
• Four egg whites
• Cream

Directions

1. Soak gelatin in half-cup of water for two hours.
2. Chop up pineapple.
3. Mix pineapple and cupfuls of water and sugar in saucepan.
4. Let simmer for 10 minutes.
5. Add gelatin to mixture and strain into a tin basin.
6. Set basin into ice water or refridgerator.
7. Stir egg whites, beaten to a stiff froth[foam], when the mixture thickens.
8. Pour into a mould and let harden.
9. Serve with cream.

Source — New Orleans Cook Book
Prepared by Colson Thornton
Louisiana Anthology
October 2, 2022

Cornstarch Cake

Ingredients

• One-half cup of creamed butter
• One-half cup of sugar
• One-half cup of milk
• One-half tsp. almond extract
• One-half cup cornstarch
• One and one-half cup of flour
• One-half tsp. of soda
• One-helf tsp. cream of tartar
• Six egg whites

Directions

1. Mix in the order given above.
2. Bake.

Source — New Orleans Cook Book
Prepared by Colson Thornton
Louisiana Anthology
October 2, 2022

Consomme of Beef and Fowl

Ingredients

• 2 pounds of lean beef
• 1 Fowl
• Stock or plain broth
• 2 carrots, 2 onions,
• 1 head of celery or a pinch of celery seed
• Thyme
• 1 whole pepper
• Mace(spice)
• 1 Bay Leaf
• 1 egg

Directions

1. Half roast the fowl and cut into pieces.
2. Put fowl into a saucepan filled with the broth.
3. Skim the broth and add in vegetables, spices, and the bay leaf.
4. Let the mixture simmer for 3 to 4 hours.
5. Strain through a coarse cloth, free the mixture entirely of fat.
6. Clarify with the whites of the egg.

Source — La Cuisine Creole
Prepared by Colson Thornton
Louisiana Anthology
October 2, 2022

Peasant Bread

 

Ingredients

• Four cups of flour
• Two teaspoons of salt
• Two teaspoons of sugar
• Two teaspoons of active dry yeast
• Two cups of water (warm)
• One tablespoon of butter

Directions

1. Mix the dry ingredients together
2. Pour in the water
3. Mix until combined
4. Cover your bowl and let the dough rise
5. Spread butter inside two over-safe bowls
6. Wait until the dough has doubled in size
7. Divide the dough into halves 
8. Place the halves into the greased bowls
9. Let it rise for 30 minutes.
10. Heat oven to 350 Fahrenheit
11. Cook the dough for 30 mins
    
12. Let the dough rest for 15 minutes before slicing

 

Source — New Orleans Cook Book
Prepared by Donnie Underwood
Louisiana Anthology
September 15, 2022

Remnants of Soup Meat with Onions

 

Ingredients

• Soup Meat
• Onions (Chopped)
• Saltwater
• Butter or Lard
• Flour
• Spices of choice

Directions

1. Cut the meat into thin slices.
2. Saturate in the saltwater
3. Add butter to a hot pan
4. Add chopped onions to the butter
5. Cool the onions until brown
6. Put the meat in the pan and cover
7. Turn the meat after frying for a while
8. When both sides are brown, remove
9. Add a small amount of water and flour to the butter remaining in the pan
10. Stir until thick, then put the sauce over the meat

 

Source — New Orleans Cook Book
Prepared by Donnie Underwood
Louisiana Anthology
October 2, 2022

Bisque

Ingredients

• ½ Gallon cream whipped
• 9 Egg Yolks
• 3 Pounds  Granulated Sugar
• 1 Gallon  Milk
• Vanilla Bean

Directions

1.  Boil the 1 gallon of milk with the vanilla bean.
2.  Mix the 9 egg yolks with milk.
3.  Add the 3 pounds of sugar to the whipped cream.
4.  Combine the egg and milk mixture to the sugar and cream mixture, beating the mixtures well.
5.  Freeze the mixture overnight.
6.  This recipe will make approximately 24 bisque.

Source — New Orleans Cook Book
Prepared by Lauren Brooks
Louisiana Anthology
October 2, 2022

Spiced Grapes

 

Ingredients

• 8 Pounds  Grapes
• 5 Pounds  Clarified Sugar
• 1 ½ pints  Vinegar
• 1 clove  Garlic
• 1 tps.  Allspice
• 1 tps.  Cinnamon

Directions

1.  You need to separate the grapes from the skins/vines.
2.  Boil the grapes until you can rub through a colander to remove the seed.
3.  Add the grapes back to the heat and add the sugar, vinegar, garlic, allspice, cinnamon and allow to boil for 2 hours.
4.  You can add more allspice, garlic and cinnamon to your liking.

Source — New Orleans Cook Book
Prepared by Lauren Brooks
Louisiana Anthology
October 2, 2022