Posts Tagged ‘American cooking’

Look Out!  These recipes are for White Food.

Lafcadio Hearn House in New Orleans.

Lafcadio Hearn House in New Orleans.

Made of potato, coconut, cream, egg whites, milk, sugar and almonds, these concoctions suggest the type of bland, colorless food that the No White Food  blog plans to avoid.

But these delicacies are something special —  collected and transcribed by the writer-adventurer Lafcadio Hearn who lived in New Orleans from about 1877 to 1890 and wrote for several newspapers.

The recipes are transcribed just as he wrote them, with unusual spelling and style.  You won’t find precise measurements or involved processes here.

My particular favorite is the recipe for Syllabub, a beverage used as a restorative after illness or fatigue.  Apparently Hearn’s landlady would cosset him with a nourishing syllabub when he was under the weather.

Historic plaque for Lafcadio Hearn house in New Orleans.

Historic plaque for Lafcadio Hearn house in New Orleans.

Potato Puffs

Very nice potato puffs may be made by mashing seven or eight potatoes smoothly, and mixing in with them two well beaten eggs, two tablesspoonfuls of melted butter, also well-beaten, and a cup of milk.  Pour it into a pan and bake in a hot stove.

Potato Croquets

Take 6 boiled potatoes – cold mashed potatoes will do – add three tbsp of grated ham, a little pepper, salt and chopped parsley, also, the yolks of three eggs; form into balls, dip in egg and roll in bread crubs; fry in hot lard; garnish with parsley.

 Custard Coconut Pudding

Grate one cocoanut…take a quart of milk, four eggs, and a cup of sugar.  Beat sugar and eggs light, then stir in the milk, and last the cocoanut and such flavoring as you may prefer.  Pour this into a deep pan lined with paste; put fancy strips of paste across it and bake lightly.  (Note, “paste” in this context is pie pastry.)

Blanched Almonds

Pour boiling water on them and let remain in it a few minutes.  Remove the skins, throw the almonds into cold water, drain them from the water, but do not wipe them. Let dry and store or use in other recipes.

Coconut Candy

Four cups of water, 2 -1/2 c. fine white sugar, four spoonfuls of vinegar, and a piece of butter as large as an egg; boil till thick, or about 3/4 hour.  Just before removing stir in one cup of desiccated coconut, and lay in small, flat cakes on buttered plates, to cool and harden.

Inventing New Orleans, by Lafcadio Hearn. Book Cover.

Inventing New Orleans, by Lafcadio Hearn. Book Cover.

Syllabub

Take the juice of a large lemon, and the yellow rind pared thin; one glass of brandy, two glasses of white wine, and a quarter of a pound of powdered sugar.  Put these ingredients into a pan and let them remain one night; the next day add a pint of thick cream, and the whites of two eggs beaten together; beat them all together to a fine froth, and serve in jelly glasses.

Source:  La Cuisine Creole, Lafcadio Hearn’s Creole Cook Book. Pelican Pulishing Co,  Gretna, Louisiana. 1990




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