New York Rusk

Ingredients

• 3 lbs of flour
• 8 oz of sugar
• 6 oz of butter
• 5 spoonfuls of yeast
• 1 pint of milk lukewarm temperature

Directions

1. Preheat oven to 350 degrees 
2. Slowly rub the butter into the flour.
3. Add sugar and rub. 
4. Add yeast into the mixture and rub. 
5. The dough must be made stiff, if the milk is not sufficient, add a little warm water.
6. Make after breakfast, and bake for tea on tin sheets.
7. Place tin sheets on the middle rack of the oven, and bake for 15 minutes  

Source — Creole Cookery Book
Prepared by Kaitlyn Bottrell
Louisiana Anthology
December 6, 2023

German Pickle

Ingredients

• 3 quarts cucumbers, peeled, deseeded, and cut into 1 inch slices
• 3 cups and 1 quart of distilled vinegar, separated
• 4 cups water
• 1 pint sugar
• 3 cinnamon sticks
• 1 tsp pimento

Directions

1. Soak cucumbers in 3 cups vinegar and 4 cups of water for 24 hours.
2. Strain cucumbers from solution after 24 hour period.
3. Bring 1 quart of vinegar to a boil.
4. Put cinnamon sticks and pimento in a boil-safe cloth bag. 
5. Add spice bag and sugar into vinegar and allow to boil for 5 minutes.
6. Add cucumbers to boiling solution and cook until cucumbers are barely softened.
7. Remove from heat and store in glass jars.

Source — Creole Cookery Book
Prepared by Kayla Lynch
Louisiana Anthology
December 4, 2023

Governor’s Pudding

Ingredients

• 1 large coconut, just the “flesh”
• 4 oz butter
• 6 egg whites
• 1/2 tsp nutmeg
• Sugar, to taste

Directions

1. Preheat oven to 350 degrees.
2. Shred coconut flesh in food processor or blender until smooth.
3. Add all ingredients together in a bowl and whisk together until homogenous.
4. Spread mixture on a parchment lined baking sheet.
5. Bake until its honed a thicker paste consistency, approximately 20-25 minutes.

Source — Creole Cookery Book
Prepared by Kayla Lynch
Louisiana Anthology
December 4, 2023

Horseradish Sauce

Ingredients

• 1 tsp mustard
• 3 tbsp vinegar
• Pinch of salt
• 2 tsp heavy cream
• 1 clove garlic, crush and mashed
• 1-2 tsp grated horseradish

Directions

1. Grate horseradish and set aside.
2. Crush and mash garlic, set aside.
3. Stir together mustard, vinegar, salt, and heavy cream.
4. Add horseradish a bit at a time, only using enough to thicken the sauce.
5. Add garlic to sauce and stir until homogenous, now your sauce is complete.

Source — La Cuisine Creole

Prepared by Kayla Lynch
Louisiana Anthology
December 4, 2024

Grandma’s Pecan Pie

Ingredients

• 1 deep dish pie pan lined with dough
• 1 cup sugar
• 1 tsp butter, melted
• 3 eggs
• 1 cup Karo
• 1 1/4 cup pecan halves
• 1 tsp vanilla
• Handful of pecan halves for topping

Directions

1. Preheat oven to 350 degrees.
2. Melt butter in microwave safe bowl.
3. Cream together butter with sugar, Karo, and vanilla.
4. Stir in chopped pecans.
5. Pour prepared mixture into pie pan.
6. Top carefully with pecan halves in desired pattern.
7. Bake pie uncovered for 25-30 minutes.
8. Turn pie and cover with parchment paper, baking the pie for another 25-30 minutes until cooked through.

Source — Favorite Recipe
Prepared by Kayla Lynch
Louisiana Anthology
December 4, 2023

Peach Sherbert

 Ingredients 

• 2 or 3 dozen ripe peaches

Directions

1. Peel the peaches.
2. Pass through a cullender.
3. Add water to weaken foundation more.
4. Add sweetener.
5. Freeze.

Source — Creole Cookery Book
Prepared by Don Hobdy
Louisiana Anthology

November 14, 2023

Ingredients

• Flour
• Milk
• Powdered Cinnamon 
• Powdered sugar
• Egg Yolk
• Bread
• Fried Croutons 
• Sailors Biscuit's

Directions

1. Brown some Flour
2. Thin it while warm with sufficient milk 
3. Add powdered cinnamon 
4. Add powdered sugar 
5. Cook while stirring
6. Thicken with beaten egg yolk
7. Pour in tureen over slices of toasted bread, fried croutons, or sailors biscuits

Source — German Flour Soup.
Prepared by Brileigh Rossitter
The Unrivalled Cook-Book
Sep. 23, 2023