Deviled Crabs

Ingredients

• Twelve crabs
• Half pint of milk
• Two tablespoonfuls of flour
• One tablespoonful of butter
• One tablespoonful of chopped parsley
• Pinch of salt and pepper
• Three boiled eggs

Directions

1. Put the milk on to boil
2. Rub the butter and flour together
3. Add the milk
4. Stir and cook two minutes
5. Remove from the fire and add the crab meat
6. Mash the yolks of three hard boiled eggs fine
7. Then add parsley, salt and pepper
8. Fill the shells, brush over with the white of an egg
9. Cover with bread crumbs
10. Put on oven to 350 degrees, then bake for 10-15min. or cook in a frying basket.
11. Now ready to serve.

                                                                                            Source - Cooking in Old Creole Days

 Prepared by Khallum Hall

Louisiana Anthology

January 11, 2015

Deviled Crabs

Ingredients

• Twelve crabs
• Half pint of milk
• Two tablespoonfuls of flour
• One tablespoonful of butter
• One tablespoonful of chopped parsley
• Pinch of salt and pepper
• Three boiled eggs

Directions

1. Put the milk on to boil
2. Rub the butter and flour together
3. Add the milk
4. Stir and cook two minutes
5. Remove from the fire and add the crab meat
6. Mash the yolks of three hard boiled eggs fine
7. Then add parsley, salt and pepper
8. Fill the shells, brush over with the white of an egg
9. Cover with bread crumbs
10. Put on oven to 350 degrees, then bake for 10-15min. or cook in a frying basket.
11. Now ready to serve.

                                                                                            Source - Cooking in Old Creole Days

 Prepared by Khallum Hall

Louisiana Anthology

January 11, 2015

Flat Cookies

Ingredients:

• One quart of flour.
• One pint of sweet milk.
• One tablespoonful of butter.
• One-half teaspoonful of salt.
• One-half teaspoonful of baking powder.
• One-half cupful of sugar.

Directions:

1. Rub butter thoroughly with hands.
2. Add sugar.
3. Milk and flour.
4. Mix well with fork.
5. Roll.
6. Cut out with tumbler on flat board.
7. Handle very lightly.
8. Bake twenty minutes.  

 Source - Cooking in Old Creole Days

 Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015

Flat Cookies

Ingredients:

• One quart of flour.
• One pint of sweet milk.
• One tablespoonful of butter.
• One-half teaspoonful of salt.
• One-half teaspoonful of baking powder.
• One-half cupful of sugar.

Directions:

1. Rub butter thoroughly with hands.
2. Add sugar.
3. Milk and flour.
4. Mix well with fork.
5. Roll.
6. Cut out with tumbler on flat board.
7. Handle very lightly.
8. Bake twenty minutes.  

 Source - Cooking in Old Creole Days

 Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015

Waffles

Ingredients:

• Two eggs.
• Cupful of flour.
• Sweet milk.
• Sugar.
• Salt.
• Baking powder.

Directions:

1. Beat two eggs thoroughly, separately.
2. Add a heaping cupful of flour.
3. Thin it with sweet cold milk to a soft consistency.
4. Add pinch of sugar.
5. Pinch of salt.
6. A little baking powder on the end of a spoon.
7. Beat well with an egg beater.
8. Double the amount if necessary, beating whites and yolks separately.

Source - Cooking in Old Creole Days
Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015



Waffles

Ingredients:

• Two eggs.
• Cupful of flour.
• Sweet milk.
• Sugar.
• Salt.
• Baking powder.

Directions:

1. Beat two eggs thoroughly, separately.
2. Add a heaping cupful of flour.
3. Thin it with sweet cold milk to a soft consistency.
4. Add pinch of sugar.
5. Pinch of salt.
6. A little baking powder on the end of a spoon.
7. Beat well with an egg beater.
8. Double the amount if necessary, beating whites and yolks separately.

Source - Cooking in Old Creole Days
Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015



Sweet Wafers

Ingredients:

• Six eggs.
• One pint of flour.
•  Two ounces of melted butter.
• One and a half cupfuls of powdered sugar.
• One cupful of milk.
• One teaspoonful of nutmeg.

Directions:

1. Beat whites and yolks separately and very stiff.
2. Rub the sugar and butter together.
3. Work in first the yolks.
4. Then the milk.
5. Then the flour and whites.
6. Bake in well-buttered wafer or waffle irons very quickly, browning as little as possible.
7. Roll them while hot upon a smooth, round stick not larger than your little finger, slipping it out carefully when the wafer takes the takes the right shape.

Source - Cooking in Old Creole Days

Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015



Sweet Wafers

Ingredients:

• Six eggs.
• One pint of flour.
•  Two ounces of melted butter.
• One and a half cupfuls of powdered sugar.
• One cupful of milk.
• One teaspoonful of nutmeg.

Directions:

1. Beat whites and yolks separately and very stiff.
2. Rub the sugar and butter together.
3. Work in first the yolks.
4. Then the milk.
5. Then the flour and whites.
6. Bake in well-buttered wafer or waffle irons very quickly, browning as little as possible.
7. Roll them while hot upon a smooth, round stick not larger than your little finger, slipping it out carefully when the wafer takes the takes the right shape.

Source - Cooking in Old Creole Days

Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015



Sweet Potato Pudding

Ingredients:

• 6 sweet potatoes.
• Water.
• Salt.
• Pepper.
• Sugar.
• Butter.
• Eggs.
• Milk.
• Nutmeg.

Directions:

1. Take six sweet potatoes, not too large, scrape them on a scraper.
2. Add two spoonfuls of water, salt, pepper, sugar to taste.
3. A spoonful of butter.
4. Add two eggs.
5. Half a cupful of milk and a little nutmeg.
6. Mix all together to the consistency of a good paste.
7. Take a straw and stick it on top to allow evaporation.
8. Put in a dish that goes in the oven and place in oven.

Source - Cooking in Old Creole Days
Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015



Sweet Potato Pudding

Ingredients:

• 6 sweet potatoes.
• Water.
• Salt.
• Pepper.
• Sugar.
• Butter.
• Eggs.
• Milk.
• Nutmeg.

Directions:

1. Take six sweet potatoes, not too large, scrape them on a scraper.
2. Add two spoonfuls of water, salt, pepper, sugar to taste.
3. A spoonful of butter.
4. Add two eggs.
5. Half a cupful of milk and a little nutmeg.
6. Mix all together to the consistency of a good paste.
7. Take a straw and stick it on top to allow evaporation.
8. Put in a dish that goes in the oven and place in oven.

Source - Cooking in Old Creole Days
Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015



Strawberry Shortcake

Ingredients

• Two cupfuls of flour (sifted).
•  Two eggs.
• One cupful of sugar.
• A good half cupful of sour milk or cream; the latter is best.

Directions:

1.  Mix half a teaspoonful of baking soda in the cream(use a steel fork).
2.  Beat the butter to a cream.
3. Add the sugar first, then eggs, one at a time.
4. Add milk and flour alternately.
5. Cook in buttered pie plates in the oven like corn bread. Put confection between.

Source - Cooking in Old Creole Days

Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015

Strawberry Shortcake

Ingredients

• Two cupfuls of flour (sifted).
•  Two eggs.
• One cupful of sugar.
• A good half cupful of sour milk or cream; the latter is best.

Directions:

1.  Mix half a teaspoonful of baking soda in the cream(use a steel fork).
2.  Beat the butter to a cream.
3. Add the sugar first, then eggs, one at a time.
4. Add milk and flour alternately.
5. Cook in buttered pie plates in the oven like corn bread. Put confection between.

Source - Cooking in Old Creole Days

Prepared by Raeghan Norred

Louisiana Anthology

January 11, 2015

Porcupine Pudding

Ingredients

• Six apples
• Sugar
• Two or three egg whites
• Almonds

Instructions

1. Peel and core apples. 
2. Create a syrup with sugar and water. 
3. Cook and roast apples in syrup. 
4. Put apples in a flat dish once they are soft. 
5. Thicken syrup before pouring it over the apples. 
6. Beat egg whites stiff. 
7. Shape egg whites in form of pudding on top of apples. 
8. Stick in bleached almonds all over the top. 
9. Brown it in the oven. 

- Miss Banks, S. C. 

Source - Cooking in Old Creole Days

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 11, 2015

Porcupine Pudding

Ingredients

• Six apples
• Sugar
• Two or three egg whites
• Almonds

Instructions

1. Peel and core apples. 
2. Create a syrup with sugar and water. 
3. Cook and roast apples in syrup. 
4. Put apples in a flat dish once they are soft. 
5. Thicken syrup before pouring it over the apples. 
6. Beat egg whites stiff. 
7. Shape egg whites in form of pudding on top of apples. 
8. Stick in bleached almonds all over the top. 
9. Brown it in the oven. 

- Miss Banks, S. C. 

Source - Cooking in Old Creole Days

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 11, 2015

Chicken Choila

Ingredients

• Boneless chicken, two lb, 
• One half purple onion, 
• One half green pepper,  
• Three green onions,
• Two tomatoes pieces, 
• Three green hot chilli pepper, 
• Cilantro around eight. 
• Fenugreek seeds half table spoon.
• Cooking oil around three table spoon, 
• Cumin seeds one table spoon, 
• Turmeric powder  quarter table spoon.
• Garlic and ginger scrambled one half table spoon each.
• Salt, lemon juice.

 Directions

1. Heat the boneless chicken pieces in the pan till it gets brown.
2. Heat the chicken in both side, around fifteen to twenty minutes.
3. After properly cooked, take out from pan let it cool and then cut into one inch pieces.
4. Cut the onions, green pepper, hot chili, cilantro, green onions, tomatoes into small pieces.
5. Heat the vegetable oil in a pan, pour some cumin seeds, turmeric powder, shan masala ,fenugreek seeds, pieces of tomatoes, green pepper, hot green chilli for around two minutes and stir it timely.
6. Pour the mixture of oil with the vegetables and add salt, mix with all ingredient properly. 
7. Nepali recipe "Chicken Choila" ready to put in a plate.
8. Add puffed rice, pieces of ginger, bhatta and tomato sauce (chatni) and ready to serve.

Sides 

Ingredients

• Tomato around two. 
• Cilantro around six.
• Garlic paste one table spoon.
• Ginger paste half table spoon.
• Green onion leaf around three.
• Lemon juice one table spoon.
• Salt quarter table spoon, hot green chili three.

Directions

1. Put the mixture of everything in the grinder and grind until it looks like paste.
2. Taste it add more salt, lemon juice and hot green chilli and grind it as desired.
3. Take out the paste and its time to put everything in the plate and ready for delicious taste.
   
   
   
   
    

Nepali recipe
Prepared by Anuj Bhandari

Louisiana Anthology
January 7, 2015

Cold Tea

Ingredients

• Tea leaves or Tea
• Cup of water as per person
• Slice of lemon as per person
• Sugar as per taste
• Ice cubes

Directions

1. In a big Pot, put enough water and then put some tea.
2. Pour the tea from one vessel to another, shaking violently until it pains your arm.
3. Add enough sugar, as long as the tea tastes sweet.
4. After cooking the tea let it stand for 2-3 hours, or in the refrigerator.
5. Break some ice cubes and put a small quantity in each glass.
6. Lastly add a slice of lemon to taste.

-Mrs Phillips

Source- Cooking in Old Creole Days.

Prepared by Dipson Baskota

Louisiana Anthology

January 6, 2015

Cold Tea

Ingredients

• Tea leaves or Tea
• Cup of water as per person
• Slice of lemon as per person
• Sugar as per taste
• Ice cubes

Directions

1. In a big Pot, put enough water and then put some tea.
2. Pour the tea from one vessel to another, shaking violently until it pains your arm.
3. Add enough sugar, as long as the tea tastes sweet.
4. After cooking the tea let it stand for 2-3 hours, or in the refrigerator.
5. Break some ice cubes and put a small quantity in each glass.
6. Lastly add a slice of lemon to taste.

-Mrs Phillips

Source- Cooking in Old Creole Days.

Prepared by Dipson Baskota

Louisiana Anthology

January 6, 2015

Southern Tomato Soup

Ingredients

• Two quarts of tomatoes, hot water
• One cucumber, peeled and cut small, one large onion sliced
• One dozen sliced okras
• Five cents marrowbone, flour wet with water
• Seasoning salt, cayenne and three pats of butter.

Directions

1. Wash two quarts of tomatoes, and set over the fire in three pints of water.
2. Cook ten minutes, and drain, saving the water for the soup.
3. Press the tomatoes through a sieve
4. Add to them one cucumber, peeled and cut small, one large onion sliced, one dozen sliced okras, a five cent marrowbone.
5. Drain water from the tomatoes and simmer for three hours.
6. Just before sending to table thicken with a tablespoonful of flour wet with cold water.
7. Season with salt, cayenne and three pats of butter.
8. Ready for serve delicious southern tomato soup.

Source - Cooking In Old Creole Days

Prepared by Anuj Bhandari

Louisiana Anthology

January 6, 2015

Southern Tomato Soup

Ingredients

• Two quarts of tomatoes, hot water
• One cucumber, peeled and cut small, one large onion sliced
• One dozen sliced okras
• Five cents marrowbone, flour wet with water
• Seasoning salt, cayenne and three pats of butter.

Directions

1. Wash two quarts of tomatoes, and set over the fire in three pints of water.
2. Cook ten minutes, and drain, saving the water for the soup.
3. Press the tomatoes through a sieve
4. Add to them one cucumber, peeled and cut small, one large onion sliced, one dozen sliced okras, a five cent marrowbone.
5. Drain water from the tomatoes and simmer for three hours.
6. Just before sending to table thicken with a tablespoonful of flour wet with cold water.
7. Season with salt, cayenne and three pats of butter.
8. Ready for serve delicious southern tomato soup.

Source - Cooking In Old Creole Days

Prepared by Anuj Bhandari

Louisiana Anthology

January 6, 2015

Roast Beef

Ingredients

• Take a roast beef, as desired pound.
• Salt and pepper, flour, small pieces of bacon.
• Small pieces of onion, carrot, meat juice or bouillon.
• Bouillon, hot water.

Direction

1. Wipe well roast beef with a clean cloth, add salt, pepper and flour it.
2. Put small pieces of bacon, small pieces of onion, cut carrots in two.
3. Put in the roast pan adding two tablespoonfuls meat juice or bouillon.
4. Water is good to wash with, but not to flavor meats with.
5. Cook it by a good fire a quarter of an hour for every pound of meat.
6. Baste it with the drippings, and watch it carefully.

Source - Cooking in Old Creole Days

Prepared by Anuj Bhandari

Louisiana Anthology

January 5, 2015

Roast Beef

Ingredients

• Take a roast beef, as desired pound.
• Salt and pepper, flour, small pieces of bacon.
• Small pieces of onion, carrot, meat juice or bouillon.
• Bouillon, hot water.

Direction

1. Wipe well roast beef with a clean cloth, add salt, pepper and flour it.
2. Put small pieces of bacon, small pieces of onion, cut carrots in two.
3. Put in the roast pan adding two tablespoonfuls meat juice or bouillon.
4. Water is good to wash with, but not to flavor meats with.
5. Cook it by a good fire a quarter of an hour for every pound of meat.
6. Baste it with the drippings, and watch it carefully.

Source - Cooking in Old Creole Days

Prepared by Anuj Bhandari

Louisiana Anthology

January 5, 2015

Chicken Pie

Ingredients

• Rich brown chicken fricassee
• Aromatic herbs with a thread
• Boiled eggs cut into two
• Pie crust

Directions

1. Make a rich brown chicken fricassee.
2. Tie a bouquet of aromatic herbs with a thread.
3. Let it stand for five minutes and then take it out.
4. Cut up two hard boiled eggs and put them in the fricassee.
5. Cook thoroughly over a slow fire.
6. Have your pie crust ready, and put the fricassee in it.
7. Don’t forget to prick the top crust with an iron fork in several places to allow evaporation. Otherwise it will ferment and the result will prove disastrous.

-Aunt Rachel Coffin

Source - Cooking in Old Creole Days

Prepared by Anuj Bhandari

Louisiana Anthology

January 6, 2015

Chicken Pie

Ingredients

• Rich brown chicken fricassee
• Aromatic herbs with a thread
• Boiled eggs cut into two
• Pie crust

Directions

1. Make a rich brown chicken fricassee.
2. Tie a bouquet of aromatic herbs with a thread.
3. Let it stand for five minutes and then take it out.
4. Cut up two hard boiled eggs and put them in the fricassee.
5. Cook thoroughly over a slow fire.
6. Have your pie crust ready, and put the fricassee in it.
7. Don’t forget to prick the top crust with an iron fork in several places to allow evaporation. Otherwise it will ferment and the result will prove disastrous.

-Aunt Rachel Coffin

Source - Cooking in Old Creole Days

Prepared by Anuj Bhandari

Louisiana Anthology

January 6, 2015

Tomato Curry

Ingredients

• Tablespoonful of curry powder.
• Quart of cooked and seasoned tomatoes
• Rice 
• Bed crumbs
• Butter few tablespoon.
• Baked veal

Directions

1.  Mix a tablespoonful of curry powder with a quart of cooked and seasoned tomatoes
2.  Put this in a dish, with alternate layers of uncooked rice,
3. Using a cupful of the latter in all
4. let the top layer be of bread crumbs.
5.  Put some butter
6. Bake for an hour until the rice is done.
7. Serve with baked veal. 

Source - Cooking in Old Creole Days

Prepared by Dipson Baskota

Louisiana Anthology

January 6, 2015

Tomato Curry

Ingredients

• Tablespoonful of curry powder.
• Quart of cooked and seasoned tomatoes
• Rice 
• Bed crumbs
• Butter few tablespoon.
• Baked veal

Directions

1.  Mix a tablespoonful of curry powder with a quart of cooked and seasoned tomatoes
2.  Put this in a dish, with alternate layers of uncooked rice,
3. Using a cupful of the latter in all
4. let the top layer be of bread crumbs.
5.  Put some butter
6. Bake for an hour until the rice is done.
7. Serve with baked veal. 

Source - Cooking in Old Creole Days

Prepared by Dipson Baskota

Louisiana Anthology

January 6, 2015

Chicken Broth

Ingredients

• One pound chicken with bone
• Two quarts of water
• Very small onion
• Little salt
• Two tablespoonfuls of rice

Directions

1.  Take a chicken or fowl(small pieces of the former, it makes the broth very good)
2.  Break the bones, and clean it carefully. 
3.  Put the broken chicken into the saucepan, with two quarts of water. 
4.  Add some small onion, a little salt, and two tablespoonfuls of rice. 
5.  Make it boil all the way. 
6. When it boils skim and cover closely. and let it simmer slowly for six hours. If you make from fowl  let it cool for 5 hours. 
7. Serve cold or hot as desire.

Source - Cooking in Old Creole Days.

Prepared by Dipson Baskota

Louisiana Anthology

January 6, 2015

Chicken Broth

Ingredients

• One pound chicken with bone
• Two quarts of water
• Very small onion
• Little salt
• Two tablespoonfuls of rice

Directions

1.  Take a chicken or fowl(small pieces of the former, it makes the broth very good)
2.  Break the bones, and clean it carefully. 
3.  Put the broken chicken into the saucepan, with two quarts of water. 
4.  Add some small onion, a little salt, and two tablespoonfuls of rice. 
5.  Make it boil all the way. 
6. When it boils skim and cover closely. and let it simmer slowly for six hours. If you make from fowl  let it cool for 5 hours. 
7. Serve cold or hot as desire.

Source - Cooking in Old Creole Days.

Prepared by Dipson Baskota

Louisiana Anthology

January 6, 2015

Delicious Fish Balls

Ingredients

• Quart of hot potatoes
• A cup of warmed fish
• One egg
• Teaspoonful of butter
• Teaspoonful of fresh cream
• Salt to taste
• Red pepper to taste
• A little onion juice
• Few Parsley leaves

Directions

1. Take a quart of hot potatoes, freshly boiled.
2. A cup of warmed fish picked very fine.
3. Take an egg and the white and yellow beaten lightly separately.
4. Take some butter, a tablespoon full of fresh cream, salt to taste, and red pepper.
5. Put some little onion juice on the mixture.
6. Add everything all together.
7. Add some parsley finely chopped.
8. Turn on the frying pan with lots of oil on it.
9. Roll in the balls of fish and drop the in the hot oil.
10. Stirring them till it gets brown in color
11. Finally  take them out , serve hot.

Source - Cooking in Old Creole Days.

Prepared by Dipson Baskota

Louisiana Anthology

January 6, 2015

Delicious Fish Balls

Ingredients

• Quart of hot potatoes
• A cup of warmed fish
• One egg
• Teaspoonful of butter
• Teaspoonful of fresh cream
• Salt to taste
• Red pepper to taste
• A little onion juice
• Few Parsley leaves

Directions

1. Take a quart of hot potatoes, freshly boiled.
2. A cup of warmed fish picked very fine.
3. Take an egg and the white and yellow beaten lightly separately.
4. Take some butter, a tablespoon full of fresh cream, salt to taste, and red pepper.
5. Put some little onion juice on the mixture.
6. Add everything all together.
7. Add some parsley finely chopped.
8. Turn on the frying pan with lots of oil on it.
9. Roll in the balls of fish and drop the in the hot oil.
10. Stirring them till it gets brown in color
11. Finally  take them out , serve hot.

Source - Cooking in Old Creole Days.

Prepared by Dipson Baskota

Louisiana Anthology

January 6, 2015

Delicate Cake

Ingredients

• One teacupful of melted Butter
• Two cup of pulverized Sugar
• One teacupful of sweet milk
• One tablespoonful of vanilla
• Eight egg whites beaten to stiff forth
• Three teacupfuls of sifted floured
• Two teaspoonfuls of baking powder
• A few Shredded Citrons

Directions

1. Stir one teacupful of melted butter and two cup of pulverized sugar to a cream.
2. Add one teacupful of sweet mild and one tablespoonful of vanilla and the eight whites eggs beaten to a stiff froth.
3. Add three teacupfuls of sifted flour(measured before sifting)
4. Poured it into the pan
5. Do not move the pans while baking until the cake is nearly done, unless it should bake too much on one side.
6. Take out the pan from the oven and the cake is ready.

Source - Cooking in Old Creole Days

Prepared by Dipson Baskota

Louisiana Anthology

January 6, 2015

Delicate Cake

Ingredients

• One teacupful of melted Butter
• Two cup of pulverized Sugar
• One teacupful of sweet milk
• One tablespoonful of vanilla
• Eight egg whites beaten to stiff forth
• Three teacupfuls of sifted floured
• Two teaspoonfuls of baking powder
• A few Shredded Citrons

Directions

1. Stir one teacupful of melted butter and two cup of pulverized sugar to a cream.
2. Add one teacupful of sweet mild and one tablespoonful of vanilla and the eight whites eggs beaten to a stiff froth.
3. Add three teacupfuls of sifted flour(measured before sifting)
4. Poured it into the pan
5. Do not move the pans while baking until the cake is nearly done, unless it should bake too much on one side.
6. Take out the pan from the oven and the cake is ready.

Source - Cooking in Old Creole Days

Prepared by Dipson Baskota

Louisiana Anthology

January 6, 2015

Drop Puffs

Ingredients

• Four ounces of flour
• Two eggs
• One spoonful of white sugar
• One pinch of salt
• One sherry glass of brandy
• One tumbler of sweet milk
• One teaspoon of orange flower water
• Powdered sugar

Directions

1. Beat flour, eggs, sugar, salt, brandy, milk, and orange flower water. 
2. Drop a spoonful of mixture into hot lard. 
3. Turn them over until they are a golden color. 
4. Sprinkle powdered sugar over them. 
5. Serve hot. 

Source - Cooking in Old Creole Days.

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 6, 2015 

Drop Puffs

Ingredients

• Four ounces of flour
• Two eggs
• One spoonful of white sugar
• One pinch of salt
• One sherry glass of brandy
• One tumbler of sweet milk
• One teaspoon of orange flower water
• Powdered sugar

Directions

1. Beat flour, eggs, sugar, salt, brandy, milk, and orange flower water. 
2. Drop a spoonful of mixture into hot lard. 
3. Turn them over until they are a golden color. 
4. Sprinkle powdered sugar over them. 
5. Serve hot. 

Source - Cooking in Old Creole Days.

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 6, 2015 

Buckner Punch

Ingredients

• One quart bottle of champagne
• One wineglass of brandy
• One wineglass of rum
• One wineglass of arrack
• One wineglass of kirsh
• One wineglass of anisette
• One wineglass of Maraschino
• One wineglass of Curacpa
• Two slices of pineapple
• Two slices of orange
• One glass of pulverized sugar

Directions

1. Mix all ingredients in a large bowl with small quantity of ice. 
2. Fill bowl with large lumps of ice.
3. Let punch stand for three hours before using. 

N.B. - The foregoing concoction would, I think, be the death or destruction of any one who sipped it. I should advise two quarts of water to each quart of punch!

- E.E.

Source - Cooking in Old Creole Days.

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 6, 2015

Buckner Punch

Ingredients

• One quart bottle of champagne
• One wineglass of brandy
• One wineglass of rum
• One wineglass of arrack
• One wineglass of kirsh
• One wineglass of anisette
• One wineglass of Maraschino
• One wineglass of Curacpa
• Two slices of pineapple
• Two slices of orange
• One glass of pulverized sugar

Directions

1. Mix all ingredients in a large bowl with small quantity of ice. 
2. Fill bowl with large lumps of ice.
3. Let punch stand for three hours before using. 

N.B. - The foregoing concoction would, I think, be the death or destruction of any one who sipped it. I should advise two quarts of water to each quart of punch!

- E.E.

Source - Cooking in Old Creole Days.

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 6, 2015

Black Bean Soup

Ingredients

• One pint of black beans
• Five pints of water
• Salt
• Pepper
• Thyme
• Onions
• One quarter of a lemon
• One tablespoon of butter
• Two boiled eggs

Directions

1. Boil beans in water for five hours.
2. Pass beans and liquid through a sieve (half an hour before serving).
3. Place it back into pot. 
4. Cut lemon into thin slices.
5. Add salt, pepper, thyme, onions, lemon, and butter. 
6. Cut up eggs and place into tureen.* 
7. Pour soup into tureen and stir. 

- Mrs. Morris Addison.

*Link to learn about tureen.

Source - Cooking in Old Creole Days.

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 6, 2014

Black Bean Soup

Ingredients

• One pint of black beans
• Five pints of water
• Salt
• Pepper
• Thyme
• Onions
• One quarter of a lemon
• One tablespoon of butter
• Two boiled eggs

Directions

1. Boil beans in water for five hours.
2. Pass beans and liquid through a sieve (half an hour before serving).
3. Place it back into pot. 
4. Cut lemon into thin slices.
5. Add salt, pepper, thyme, onions, lemon, and butter. 
6. Cut up eggs and place into tureen.* 
7. Pour soup into tureen and stir. 

- Mrs. Morris Addison.

*Link to learn about tureen.

Source - Cooking in Old Creole Days.

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 6, 2014

Aunt Anne's Delicious Corn-Bread

Ingredients

• One cup of white corn meal
• One cup of boiled hominy
• Two eggs
• Cold milk
• One piece of butter
• One pinch of salt
• One large pinch of sugar
• One pinch of yeast powder

Directions

1. Knead the eggs into the hominy.
2. Melt the butter (not to a complete liquid).
3. Whip butter, salt, and sugar together with hominy.
4. Add corn meal and cold milk alternately to a think consistency.
5. Add yeast powder.
6. Mix, bake, and serve. Do not let it stand

- Baltimore.

Source - Cooking in Old Creole Days.

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 5, 2014

Cucumber Catsup

Ingredients

• 36 full grown cucumbers
• 64 oz of white onion
• 3/4 lb of brown sugar
• 1/2 pint of olive oil
• 1/2 lb mustard seed
• 3/4 lb mustard seeds
• 3/4 lb ground black pepper
• 64 oz boiling vinegar

Direction

1. Pare and slice the cucumbers thin
2. Pare and slice the white onion very thin
3. Mix about one pint of salt through (cucumber-onion) mix.
4. Spread the (cucumber-onion) mix and let it drain for six to eight hours
5. Squeeze the (cucumber-onion) mix perfectly dry
6. Add the brown sugar, olive oil, mustard seed ground black pepper, boiling vinegar into a   large bowl
7. Add the (cucumber-onion) mix into the bowl
8. Mix it thoroughly
9. Put the new mix in small jars.
10. If needed, cover it with cold vinegar while adding a little olive oil on top of each jar.
11. Make sure the lid of the jar is tight.

Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology 

January 6,2015

Cucumber Catsup

Ingredients

• 36 full grown cucumbers
• 64 oz of white onion
• 3/4 lb of brown sugar
• 1/2 pint of olive oil
• 1/2 lb mustard seed
• 3/4 lb mustard seeds
• 3/4 lb ground black pepper
• 64 oz boiling vinegar

Direction

1. Pare and slice the cucumbers thin
2. Pare and slice the white onion very thin
3. Mix about one pint of salt through (cucumber-onion) mix.
4. Spread the (cucumber-onion) mix and let it drain for six to eight hours
5. Squeeze the (cucumber-onion) mix perfectly dry
6. Add the brown sugar, olive oil, mustard seed ground black pepper, boiling vinegar into a   large bowl
7. Add the (cucumber-onion) mix into the bowl
8. Mix it thoroughly
9. Put the new mix in small jars.
10. If needed, cover it with cold vinegar while adding a little olive oil on top of each jar.
11. Make sure the lid of the jar is tight.

Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology 

January 6,2015

Aunt Anne's Delicious Corn-Bread

Ingredients

• One cup of white corn meal
• One cup of boiled hominy
• Two eggs
• Cold milk
• One piece of butter
• One pinch of salt
• One large pinch of sugar
• One pinch of yeast powder

Directions

1. Knead the eggs into the hominy.
2. Melt the butter (not to a complete liquid).
3. Whip butter, salt, and sugar together with hominy.
4. Add corn meal and cold milk alternately to a think consistency.
5. Add yeast powder.
6. Mix, bake, and serve. Do not let it stand

- Baltimore.

Source - Cooking in Old Creole Days.

Prepared by Jeanne Thibodeaux

Louisiana Anthology

January 5, 2014

Eggs, Portugese style

Ingredients

• Fresh tomatoes
• Salt to taste
• Pepper to taste
• Crumbs of bread
• Poached eggs
• Cooked tomato sauce

Direction 

1. Slice some fresh tomatoes
2. Add salt and pepper according to taste
3. Put crumbs of bread on them, and fry them well.
4. Put them in a hot dish (pretty much any semi liquid dish)
5. Put several poached eggs on top of the dish
6. Can be served with tomato sauce that has already been cooked for a while

                                                                               Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology

January 6,2015

                                       

Eggs, Portugese style

Ingredients

• Fresh tomatoes
• Salt to taste
• Pepper to taste
• Crumbs of bread
• Poached eggs
• Cooked tomato sauce

Direction 

1. Slice some fresh tomatoes
2. Add salt and pepper according to taste
3. Put crumbs of bread on them, and fry them well.
4. Put them in a hot dish (pretty much any semi liquid dish)
5. Put several poached eggs on top of the dish
6. Can be served with tomato sauce that has already been cooked for a while

                                                                               Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology

January 6,2015

                                       

Asparagus soup

Ingredients

• Asparagus
• Any kind of cold meat
• Salt to taste
• Pepper to taste
• Parsley

Ingredients to thicken the soup

• 1 or 2 small pieces of potatoes
• Sorrel
• A small lettuce
• 2 small green onions
• Chervil

Direction

 Asparagus soup

1. Boil the asparagus 
2. Add some cold meat
3. Add salt, pepper and parsley according to taste
4. Add the ingredients and cook it for a while
5. Ready to serve (hot or cold)

Making asparagus soup thick

1. Cut a potato into small pieces
2. Pass the potatoes through a sieve
3. Add hanful of sorrel
4. Add two small green onions
5. Add chervil

                                                                                                                         

Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology

                                                                                                                                          January 6,2015

Asparagus soup

Ingredients

• Asparagus
• Any kind of cold meat
• Salt to taste
• Pepper to taste
• Parsley

Ingredients to thicken the soup

• 1 or 2 small pieces of potatoes
• Sorrel
• A small lettuce
• 2 small green onions
• Chervil

Direction

 Asparagus soup

1. Boil the asparagus 
2. Add some cold meat
3. Add salt, pepper and parsley according to taste
4. Add the ingredients and cook it for a while
5. Ready to serve (hot or cold)

Making asparagus soup thick

1. Cut a potato into small pieces
2. Pass the potatoes through a sieve
3. Add hanful of sorrel
4. Add two small green onions
5. Add chervil

                                                                                                                         

Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology

                                                                                                                                          January 6,2015

Pancakes

Ingredients

• Eggs
• Dessertspoonful of flour
• Teacups of milk
• Salt to taste

Direction

Batter

1. For every egg, add one dessertspoonful of flour, one teacup of milk and salt to taste.
2. Beat the eggs in a basin.
3. Mix eggs, flour, milk and salt together into a fine batter. 

 Pancake

1. Put some butter in a hot frying pan
2. Fry around half teacupful of batter till light brown in color
3. Serve while hot with sugar and lemon

Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology

January 6,2015

Potato Ball

Ingredients

• Potatoes
• Salt to taste
• Pepper
• Eggs
• Bread crumbs

Direction

Potato balls

1. Pare and boil dry (required) potatoes
2.  Put them into a hot pan
3. Mash the potatoes with salt and pepper
4. Beat the mixture well
5. Turn the beat mash into small flat cakes
6. Dip flat cakes into eggs before sprinkling it with bread crumbs
7. Fry the cakes until golden brown
8. Serve hot ( I like with ketchup)

Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology
January 6,2015

Potato Ball

Ingredients

• Potatoes
• Salt to taste
• Pepper
• Eggs
• Bread crumbs

Direction

Potato balls

1. Pare and boil dry (required) potatoes
2.  Put them into a hot pan
3. Mash the potatoes with salt and pepper
4. Beat the mixture well
5. Turn the beat mash into small flat cakes
6. Dip flat cakes into eggs before sprinkling it with bread crumbs
7. Fry the cakes until golden brown
8. Serve hot ( I like with ketchup)

Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology
January 6,2015

Pancakes

Ingredients

• Eggs
• Dessertspoonful of flour
• Teacups of milk
• Salt to taste

Direction

Batter

1. For every egg, add one dessertspoonful of flour, one teacup of milk and salt to taste.
2. Beat the eggs in a basin.
3. Mix eggs, flour, milk and salt together into a fine batter. 

 Pancake

1. Put some butter in a hot frying pan
2. Fry around half teacupful of batter till light brown in color
3. Serve while hot with sugar and lemon

Source - Cooking in Old Creole Days

Prepared by Sudeep Uprety

Louisiana Anthology

January 6,2015

Codfish Balls

Ingredients

• One cupful raw salt fish
• One pint potatoes
• One egg well beaten
• Quarter salt spoonful pepper( add more salt if needed)
• One teaspoonful of butter

Directions

1. Wash the fish , pick in half inch pieces and free from bones
2. Pare potatoes and cut in quarters.
3. Put potatoes and fish in stewpan and cover with boiling water.
4. Boil until potatoes are soft. (around twenty-five minutes)
5. Do not allow potatoes to get soggy
6. Drain off all water, mash and beat until very light.
7. Add salt and butter, when slightly cooled the eggs
8. Add more salt if needed
9. Shape them without smoothing much
10. Slip off into frying hot lard one minute and fry only five at a time
11. To get delicious taste, serve warm.

Source - Cooking in Old Creole Days

Prepared by: Anuj Bhandari

Louisiana Anthology

January 5th, 2015