First published by the thirty-two ladies of the Christian Woman’s Exchange in 1885, Creole Cookery
is an exhaustive collection of nineteenth-century Creole recipes, the second volume of its kind to be printed in New Orleans. Reprinted here in its original format, Creole Cookery
serves as both a historical reference to the foods and habits of the day as well as a usable recipe book for contemporary kitchens. Many of the recipes are used for cooking demonstrations in the open-hearth kitchen at the Hermann-Grima House in New Orleans’ French Quarter.
All of the recipes contained in this volume are Creole favorites and standbys, including okra soup, parsnip fritters, onion custard, boiled trout, stuffed eggplants, bewitched beef, and fried tomatoes. Over 150 cake recipes exemplify the Southern sweet tooth, and there are ample recipes for shellfish, puddings, meats, preserves, ices, breads, pickles, and more. To read this recipe book is to step back in time and delight in the language, attitudes, and customs of the late-nineteenth century and to appreciate the dedication of the members of the Woman’s Exchange in compiling such a comprehensive volume.
This reprint is a joint project of the Hermann-Grima/Gallier Historic Houses and the Historic New Orleans Collection.