Monkey Pudding

Ingredients

• Half a loaf of stale bread
• Milk (as much as you would put for a bread pudding)
• Cream
• Three heaping spoonfuls of brown sugar
• Two heaping spoonfuls of powdered cinnamon
• Few stoned raisins
• Stiff sugar
• Butter sauce
• Wine.

Directions

1. Take about half a loaf of stale bread. Let it soak in nice milk for several hours.
2. Add a little cream to it.
3. Put in three heaping spoonfuls of brown sugar, two heaping spoonfuls of powdered cinnamon, a few stoned raisins.
4. Cook in the oven with a slow fire until it looks like an old monkey.
5. Serve with a stiff sugar and butter sauce, flavored with a little wine.

Source - Cooking in Old Creole Days

Prepared by Morgan Payne

Louisiana Anthology

November 10, 2014

Monkey Pudding

Ingredients

• Half a loaf of stale bread
• Milk (as much as you would put for a bread pudding)
• Cream
• Three heaping spoonfuls of brown sugar
• Two heaping spoonfuls of powdered cinnamon
• Few stoned raisins
• Stiff sugar
• Butter sauce
• Wine.

Directions

1. Take about half a loaf of stale bread. Let it soak in nice milk for several hours.
2. Add a little cream to it.
3. Put in three heaping spoonfuls of brown sugar, two heaping spoonfuls of powdered cinnamon, a few stoned raisins.
4. Cook in the oven with a slow fire until it looks like an old monkey.
5. Serve with a stiff sugar and butter sauce, flavored with a little wine.

Source - Cooking in Old Creole Days

Prepared by Morgan Payne

Louisiana Anthology

November 10, 2014

Bruce's Red Beans and Rice

Ingredients

• 2 pounds red kidney beans, dry
• 1 pound lean ground beef
• 2 quarts stock — beef, chicken, or vegetable
• 1 pound andouille sausage
• 1 pound ham hocs
• 2 large onions, chopped
• 2 bell peppers, chopped
• 7 ribs celery, chopped
• As much garlic as you like, pressed (5 cloves) 
• Cayanne pepper to taste (1-3 tsp)
• Tony Chachere's Creole Seasoning to taste (1-3 tsp)
• 1/2 Tablespoon lemon juice
• 1 Tablespoon Zatarain's Creole Mustard
• 2 Tablespoons Zatarain's Parsley Flakes
  
• 2 tablespoons soy sauce
• 1 cup tomato sauce
• 1 can Rotel Tomatoes
• 3 cups white rice — cooked
  *The pictures are of double the recipe — 4 pounds of beans, etc.

Directions

1. Wash the red beans and soak them overnight
2. In the morning, drain them and put them in boiling water 
3. Add bay leaves and chicken stock.  Put them on a low boil all day.
4. Cook the sausage.  I like to use the BBQ grill.  Cut it into bite-size pieces.
5. Sauté the ground beef.  Drain.
6. Sauté the garlic and onions.
7. Sauté the peppers.  Than the celery.  I add the celery last so that it will stay crunchy.
8. Add cayanne pepper, lemon juice, mustard, parsley, soy sauce, tomato sauce, & Rotel tomatoes.
9. Remove about 1/4 of the beans, mash them, return them to the boiler.
10. Add the meat, vegetables, and spices to the beans.  
11. Let it all boil together for about another 30 minutes.
12. Serve over cooked rice.

Chicken Stock

Bring some help!

Source — Bruce R. Magee

Prepared by Bruce R. Magee

Louisiana Anthology
November 8, 2014

Asparagus in the Oven

Ingredients

• Four bundles of asparagus
• One pint of sweet milk
• Two or three eggs
• One teaspoonful of flour 
• Teaspoonful of butter
• Salt
• Pepper
• Butter
• Onion juice
• Parsley
• A soupcon [a pinch] of grated cheese.

Directions

1. Boil the asparagus. 
2. Cut off the soft tips about an inch long. 
3. Add to them a pint of sweet milk. 
4. Mix two or three eggs, a teaspoonful of flour (into which a teaspoonful of butter is mixed), salt, pepper, butter, onion juice, parsley. 
5. Add all together with a soupcon [a pinch] of grated cheese on top
6. Put in the oven to bake for fifteen minutes.

Source — Cooking in Old Creole Days 
Prepared by Morgan Payne
Louisiana Anthology
November 5, 2014

Asparagus in the Oven

Ingredients

• Four bundles of asparagus
• One pint of sweet milk
• Two or three eggs
• One teaspoonful of flour 
• Teaspoonful of butter
• Salt
• Pepper
• Butter
• Onion juice
• Parsley
• A soupcon [a pinch] of grated cheese.

Directions

1. Boil the asparagus. 
2. Cut off the soft tips about an inch long. 
3. Add to them a pint of sweet milk. 
4. Mix two or three eggs, a teaspoonful of flour (into which a teaspoonful of butter is mixed), salt, pepper, butter, onion juice, parsley. 
5. Add all together with a soupcon [a pinch] of grated cheese on top
6. Put in the oven to bake for fifteen minutes.

Source — Cooking in Old Creole Days 
Prepared by Morgan Payne
Louisiana Anthology
November 5, 2014

Caramel Pudding

 Ingredients

• Five eggs, the four yolks and one whole one
• One gill of cream [1/2 cup], one half-pint of milk, 
• One ounce of sifted sugar, 
• One quarter of a pound of lump sugar,

Directions

Caramel

1. Moisten the lump sugar with cold water
2. Boil to a light golden color 
3. Pour into a mold. 

Custard

1. Beat the eggs, cream, sugar and milk together
2. When the caramel is set, then pour in custard
3. Tie down with foolscap paper and 
4. Steam very gently for an hour and a half
5. When cooked it should be buried in ice until required for use.

— Leonie Penin.

Source — Cooking in Old Creole Days.
Prepared by Bruce R. Magee
Louisiana Anthology
November 5, 2014

Caramel Pudding

 Ingredients

• Five eggs, the four yolks and one whole one
• One gill of cream [1/2 cup], one half-pint of milk, 
• One ounce of sifted sugar, 
• One quarter of a pound of lump sugar,

Directions

Caramel

1. Moisten the lump sugar with cold water
2. Boil to a light golden color 
3. Pour into a mold. 

Custard

1. Beat the eggs, cream, sugar and milk together
2. When the caramel is set, then pour in custard
3. Tie down with foolscap paper and 
4. Steam very gently for an hour and a half
5. When cooked it should be buried in ice until required for use.

— Leonie Penin.

Source — Cooking in Old Creole Days.
Prepared by Bruce R. Magee
Louisiana Anthology
November 5, 2014

Louisiana Anthology Cookbook

This is the cookbook for the Louisiana Anthology.  If you have a favorite Louisiana recipe you'd like to see on our site, please leave a message below.

Louisiana Anthology Cookbook

This is the cookbook for the Louisiana Anthology.  If you have a favorite Louisiana recipe you'd like to see on our site, please leave a message below.