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Anthology of Louisiana Literature

CONTENTS
COOKING IN OLD CREOLE DAYS

  1. Art and Science of Salad Making, 86 Devon Dollahon
  2. Asparagus in the Oven, 61 Taken & Done
  3. Asparagus Soup, 62 Taken & Done
  4. A Todd Ham, 33 Jon White
  5. Aunt Anne's Corn - Bread, without powder, 68 Breanna Cooper
  6. Aunt Anne's delicious Corn-Bread, 68 Taken & Done
  7. Aunt Anne's Hoecake, 69 Taken & Done
  8. Baltimore style of mock Terrapin Stew,38 Olivia Broussard
  9. Barley Soup with Celery, 18 Taken & Done
  10. Beef Tea, 25 Andrew Jester
  11. Biscuits made over night, 67 Olivia Broussard
  12. Black Bean Soup, 22 Taken & Done
  13. Blanquette of Veal, 49 Olivia Broussard
  14. Bonne Femme Soup, 20 Laura Rodriguez
  15. Bouillon & la James Madison, 16 Breanna Cooper
  16. Bread, 95 Collin Lockfield
  17. Brisket of Beef, 32 Andrew Bays
  18. Buckner Punch, 100 Taken & Done
  19. Cafe Parfait, 101 Makenzie Miller
  20. Calf's Head Soup, 22 Makenzie Miller
  21. Calf's Liver a la Celeste Smith, 50 Jonathan Culp
  22. Candied Orange, 77 Tara Schuler
  23. Canvasback Duck, 44 Collin Lockfield
  24. Caramel Pudding, 74 Taken & Done
  25. Carrots, 59 Taken & Done
  26. Chicken Broth, 25 Taken & Done
  27. Chicken Casserole, 44 Kristen Smith
  28. Chicken Croquettes, 46 Taken & Done
  29. Chicken Panade, 25 Jonathan Culp
  30. Chicken Pie, 46 Taken & Done
  31. Chinese Rice, 27 Olivia Broussard
  32. Chocolate Icing, 85 Makenzie Miller
  33. Chowder for eight Persons, 24 Andrew Bays
  34. Claret Punch, 100 Andrew Bays
  35. Codfish & la 1'Espagnole, 40 Jonathan Culp
  36. Codfish Balls, 39 Taken & Done
  37. Codfish Cakes, 39 Tanner Frasier
  38. Cold Tea, 64 Taken & Done
  39. Common Cake, 82 Brennan Edwards
  40. Corn Bread, 70 Makenzie Miller
  41. Corn Cake, 70 Andrew Jester
  42. Corn Meal Bread, 71 Wayne Haire
  43. Corn Oysters, 63 Victoria Reier
  44. Corn Pone, 70 Taken & Done
  45. Corn Pudding, 76
  46. Couche Couche, 71 Devon Dollahon
  47. Courtbouillon of Fish, 41 Taken & Done
  48. Crab Gumbo, 15 Victoria Reier
  49. Crawfish Bisque, 16 Victoria Reier
  50. Cream a la Celestine, 72
  51. Creme d'Orge, 13
  52. Cucumber Catsup, 52 Taken & Done
  53. Custard Bread, 77 Kristen Smith
  54. Daube Glacee, 30 Devon Dollahon
  55. Delicate Cake, 82 Taken & Done
  56. Delicious Breakfast Dish, 27
  57. Delicious Fish Balls, 39 Taken & Done
  58. Delicious Stew, 34 Taken & Done
  59. Devilled Crabs, 40 Taken & Done Wayne Haire
  60. Devilled Crabs -- New Orleans Style, 41 Andrew Jester
  61. Drop Puffs, 80 Taken & Done
  62. Dutch Sauce, 49
  63. "Edge Hill" Cooked Apples, 74
  64. Eggnogg, 100 Victoria Reier
  65. Egg Plant, 58 Wayne Haire
  66. Eggs a la Morelle, 63 August Vidacovich
  67. Eggs a la Morelle, 67 Devon Dollahon
  68. Eggs, Portuguese style, 63 Taken & Done
  69. Filet Marine, 32 Connor Costello
  70. Flat Cookies, 83 Taken & Done
  71. Floating Island, 73 Olivia Broussard
  72. Foods that Steal Flavors, 96
  73. For Broiling Chicken, 45
  74. Fried Carrots, 58 Tara Schuler
  75. Fruit in Its Own Juice, 78 Andrew Jester
  76. Gingerbread, 79 Connor Costello
  77. Gingerbread, 83
  78. Ginger Cake, 80 Alex Ekermeyer
  79. Globe Artichokes, 58
  80. Gofio, 96
  81. Graham Wheatlets, 71 Jonathan Culp
  82. Gumbo File, 13 Andrew Bays
  83. Gumbo File, 95
  84. Ham fried with Sugar, 33 Austin Snider
  85. Hard Custard, 73 Jonathan Culp
  86. Herb Gumbo, 15 Victoria Reier
  87. Hints for Housekeepers, 93
  88. Hominy Bread and Waffles, 69 Taken & Done
  89. Hopping John, 27
  90. Hopping John, 29
  91. How to cook Mushrooms in a Chafing Dish, 62 Taken & Done
  92. How to destroy Flies, 96 Tara Schuler
  93. How to make a Caramel, 77 Andrew Jester
  94. How to make a good Soup with what remains from Breakfast, 99
  95. How to make Drip Coffee, 64
  96. How to make Tea, 64
  97. How to roast Ducks, 44 Taken & Done
  98. How to serve Chicken, 45
  99. Indian Sponge Cake, 83
  100. Jerusalem Artichokes, 58 Taken & Done
  101. Jerusalem Artichokes, 64
  102. Jambalaya, 28 Brennan Edwards
  103. Jambalaya a la Creole, 26
  104. Jambalaya (A Spanish Creole dish), 27
  105. Kidney Stew, 34
  106. Leg of Mutton, 33 Jon White
  107. Leonie Penin's Dry Cake, 82
  108. Leonie's Cake, 83 Tanner Frasier
  109. Loaf Bread, 67 Taken & Done
  110. Loaf of Gingerbread, 79
  111. Lobster Sauce, 50 Laura Rodriguez
  112. Lucchetti, Fried, 60
  113. Macaroni Pie, 63 Taken & Done
  114. Manchester Ice-Cream, 73 Austin Snider
  115. Meringue Pudding, 75 Kristen Smith
  116. Mince-Meat, 77 Breanna Cooper
  117. Molasses Cake, 84 Taken & Done
  118. Molasses Gingerbread, 79 Alex Ekermeyer
  119. "Monica's" way to cook Fish, 42
  120. Monkey Pudding, 75 Taken & Done
  121. Mrs. Kelly's delicious Mutton Stew, 34 Alex Ekermeyer
  122. Muffins, 66 Connor Costello
  123. New England Chowder, 22 Breanna Cooper
  124. New Orleans Oyster Soup, 21 Taken & Done
  125. New Orleans Veal Balls, 51
  126. New Orleans Veal with Oysters, 48 Laura Rodriguez
  127. New Orleans way to cook Snipe, 46 Brody Pinion
  128. Nice cold Dish for Lunch, to be eaten with Salad, 36 August Vidacovich
  129. Okra Gumbo, 14 Taken & Done
  130. Okra Hibiscus, 95
  131. Okra Soup, 18 Taken & Done
  132. Oyster and Peanut Soup, 21 Kristen Smith
  133. Oyster Soup, 21 Tanner Frasier
  134. Pancakes, 72 Taken & Done
  135. Partridge a la "Uncle John," 42
  136. Plain Boiled Rice, 26 Taken & Done
  137. Plain Rice Pudding, 76 Alex Ekermeyer
  138. Plum Pudding, 74 Tanner Frasier
  139. Pop-Overs, 70 Austin Snider
  140. Porcupine Pudding, 75 Taken & Done
  141. Potato Balls, 42 Taken & Done
  142. Pot au Feu, 17 Breanna Cooper
  143. Potomac Herrings with Roe, 40
  144. Potted Veal, 37
  145. Praline Cocoanut, 78 Laura Rodriguez
  146. Praline Pecans, 78 Alex Ekermeyer
  147. Raw Beef Soup, 25 Andrew Bays
  148. Riz a la Valencienne, 28
  149. Roast Beef, 31 Taken & Done
  150. Rolls, 66 Connor Costello
  151. Sally Lunn, 69
  152. Sally Lunn, 70
  153. Sauce, a la Newburg, for Lobster, 41
  154. Sauce Bearnaise, 49 Taken & Done
  155. Sauce Bordelaise, 50
  156. Sauce for Wild Duck, 50 Tara Schuler
  157. Sauce for Veal Balls, 51
  158. Simple, clear Tomato Soup, 19 August Vidacovich
  159. Small Sponge Cake, 83
  160. Soda Biscuits, 66 Austin Snider
  161. Soft Custard, 73
  162. Sorrel Soup, 18 Kristen Smith
  163. Souffle Biscuits, 68
  164. Soup without Meat, 20
  165. Southern Tomato Soup, 19 Taken & Done
  166. Spiced Beef, 51 Alex Ekermeyer
  167. Spinach, 60 Connor Costello
  168. Squash, 59
  169. Stewed Tongue for Lunch, 52
  170. Strawberry Shortcake, 80 Taken & Done
  171. String Beans, 60 Taken & Done
  172. Stuffing for Fowls, 43 Breanna Cooper
  173. Stuffings for Turkeys and Ducks, 42 Alex Ekermeyer
  174. Swedish Cream, 74 Collin Lockfield
  175. Sweet Potato Buns, 71 Makenzie Miller
  176. Sweet Potatoes, 52 Jon White
  177. Sweet Potatoes, 53 August Vidacovich
  178. Sweet Potato Pudding, 53 Taken & Done
  179. Sweet Wafers, 84 Taken & Done
  180. Terrapin, 37
  181. Terrapin Soup, 37
  182. The way to tell good Mushrooms from poisonous ones, 62
  183. Thick Water Biscuits, 68 Wayne Haire
  184. Thin Water Biscuits, 67 Wayne Haire
  185. To boil a Westphalia Ham, 33
  186. To broil a Steak, 32 Jon White
  187. To cook and serve Tomatoes, 53
  188. Tomato Curry, 36 Taken & Done
  189. Tomatoes, 57 Jon White
  190. Tomato Soup, 19 Austin Snider
  191. To stew Lamb and Peas, 34 Laura Rodriguez
  192. Turkey Stuffing, 43 Collin Lockfield
  193. Veal Croquettes, 36 Tara Schuler
  194. Veal Terrapin, 38 Tanner Frasier
  195. Waffles, 66 Taken & Done
  196. Yorkshire Pudding, 31 Alex Ekermeyer
  197. Un Piti Dine Creole Aux Delegues De New Orleans Press Clob, 102
  198. A Small Creole Dinner To The Delegates Of The New Orleans Press Club, 104

LA CUISINE CREOLE

  1. A Usage des Petits Menages, 101
  2. Bananes, 122
  3. Bicassines de la Nouvelle Orleans, 116
  4. Blanquette de Veau, 115
  5. Brandade de Morue, 117
  6. Calas, 124
  7. Cervelles de Mouton Pandaes, 122
  8. Cervelles de Veau ou Mouton au Beurre Noir, 116
  9. Cornbread, 124 August Vidacovich
  10. Cotes de Homard, 117 Taken & Done
  11. Crabes Farcis, 117
  12. Creme a la Glace a la Celestine, 127
  13. Daube de Gazway, 112
  14. Daube Glacee a la Creole de Madame Rouzan, nee Olivier, 110
  15. Daube Glacee de Madame Eustis, Mire, 113
  16. Farce pour Pites ou pour des Dindes ou pour des Volailles, 115
  17. Flan aux Cerises, 127
  18. Foie de Veau a la Celeste, 114
  19. Fromage a la Creme, 126
  20. Gateau de Mousseline, 127
  21. Gateau Praline ou Ile Flot-tante, 128
  22. Gateau Sec de Leonie Penin, 125
  23. Gumbo de Crabes, 108
  24. Gumbo Fivis, 107
  25. Gumbo Filet, 107
  26. Gumbo Zherbes, 108
  27. Gratin aux Pommes de Terre, 121
  28. Grillades de Veau, de Ma-dame Josephine Micaud, 114
  29. Haricots Verts, 120
  30. Haricots Verts, Maltre d'Hotel, 120
  31. Jambalaya, 110 Alex Ekermeyer
  32. La Saccamite, 110
  33. Maryland Biscuits, 125
  34. Muffins, 124 
  35. Oseille, 121
  36. Pain Blanc, 124 Taken & Done
  37. Pain Noir, 125
  38. Patates Douces au Four, 120
  39. Perdrix aux Choux, 115 Taken & Done
  40. Petit Avis aux Meageres, 128
  41. Pommes Cuites a la Thomas Jefferson, 127
  42. Pommes de Terre Soufflees, 121
  43. Potage Mariniere, 109
  44. Pour Fond de Cuisine, 118
  45. Pour Faire du Bon Cafe, 129
  46. Recette de la Genoise, 126
  47. Riz a l'Anglaise, 127
  48. Riz a la Valenciennes, 110
  49. Rognons de Mouton Sautes, 116
  50. Salade a la Due de Morny, 122
  51. Sauce Bearnaise, 119 Taken & Done
  52. Sauce Blanche, 119 Taken & Done
  53. Sauce Bordelaise, 119
  54. Sauce Hubert, 119
  55. Sauce Tartare, 118
  56. Sauce Tomate, 118 Taken & Done
  57. Soupe a la Julienne, 109
  58. Soupes a l'Oseille, 108
  59. Un Pudding de Mais, 126
  60. Z'Affaire Cabri c'est pas Z'Affaire Mouton, 128