Today’s #howtoTuesday teaches us how to cook classic Creole dishes circa the early 20th century.
The Picayune’s Creole Cook Book has been published periodically since the early 1900s. Special Collections & Archives has the fourth edition, published in 1910.
“The Picayune’s Creole Cook Book is not designed for chefs of cuisines; it has been prepared with special appreciation of the wants of the household and of that immense class of housekeepers who, thrown upon their own resources and anxious to learn, are yet ignorant of the simplest details of good cooking…”
Recipes include classics, like Cafe au Lait, as well as less common dishes, like Stingaree (stingray), “a fish that the Americans laugh at, not dreaming of the possibilities for a delicate dish that lurks within its wings.”
In keeping with the slow food movement, the book also includes lists of seasonal meat and produce as well as menu ideas.
The Picayune’s Creole Cook Book is available to view in Special Collections & Archives Monday -Friday between 9am and 4:30pm.
Found in the Archives is a recurring series of crazy cool stuff found in the Monroe Library’s Special Collections & Archives.