Cream Cakes

Ingredients

• One pound of flour
• One half pint of clotted cream
• One half pound butter 
• One egg yolk
• A little salt

Directions

1. Put one pound of flour on a pie-board and make a hole in the middle. 
2. In the hole, put one half pint of clotted cream and a little salt.
3. Mix the paste lightly and let it stand for half an hour.
4. Add one half pound of butter and roll it out six times.
5. Form into small cakes and glid with yolk of an egg. 
6. Put into the oven.  

Source — https://louisiana-anthology.org/texts/walmsley/walmsley--creole_cookery.html#CwalmsleyN424  

Prepared by Emma Allen
Louisiana Anthology
January 24,2024

Pickled Cucumbers

Ingredients

• Cucumbers
• Salt
• Water
• Vinegar 
• Spiced vinegar 

Directions

1. Wipe cucumbers and put in salt and water that’s strong enough to bear an egg. 
2. Keep the cucumbers in the mixture for 6-7 days.
3. Scald in vinegar to green them.
4. Directly after, put them in cold spiced vinegar .

Source — https://louisiana-anthology.org/texts/walmsley/walmsley--creole_cookery.html#CwalmsleyN836  

Prepared by Emma Allen
Louisiana Anthology
January 29,2024

Homemade Black-Eyed Peas and Sausage

 

Ingredients

• 1 lb of sausage
• 1 lb of black-eyed peas
• Seasoning of choice
• 6 cups of water

Directions

1. Rinse peas until tender.
2. Mix all in a big pot and bring to boil.
3. Cook of medium-low (stirring occasionally) for 2 hours.
4. Mix in more water or beer if it becomes dry.
5. Serve over rice. 

Prepared by McClain Lynn
Louisiana Anthology
January 2, 2024

Sliced Ham, Tomato Sauce

Ingredients

• Tomato sauce
• Butter
• Onion 
• Salt and pepper
• Ham

Directions

1. Make rich tomato sauce. 
2. Broil slice of ham.
3. Pour sauce over ham.
4. Serve hot. 

Source — The Unrivalled Cook-Book.
Prepared by McClain Lynn
Louisiana Anthology
January 2, 2024

Virginia Bacon

 

Ingredients

• Fine salt
• Alum mix
• Saltpetre
• Well fattened pork

Directions

1. Cut pork and salt/ rub all ingredients well on pork.
2. Lay in tubs skin down for four weeks.
3. Next hang in meat house for two weeks.

Source —The Unrivalled Cook-Book 

Prepared by McClain Lynn
Louisiana Anthology
January 2, 2024

Pickled Pork

Ingredients

• Whole pig
• Two pounds of salt
• Quarter ounce of saltpetre
• Quarter ounce of water

Directions

1. Cure the ham and or smoke.
2. Mix everything but ham to make brine.
3. Boil for half a hour.
4. Pour over ham and let sit for about 24, then it should be pickled. 

Source —The Unrivalled Cook-Book 

Prepared by McClain Lynn

Louisiana Anthology Cookbook
January, 2, 2024

Lemon Jelly Filling

Ingredients

• Grated rind of one lemon 
• One cup of sugar
• One tablespoon of flour
• Juice of two lemons 
• One egg
• Half a cup of water 

Directions

1. Combine Ingredients in a heat-safe boil 
2. Stir over boiling water until thickened 
3. Place filling between each layer of cake 
4. For best taste wait a week before enjoying 

Source —New Orleans Cook Book
Prepared by Chanel Beasley
Louisiana Anthology
January 4, 2024