Decorative 1904 title page of Cooking in Old Créole Days

Cooking in Old Créole Days

La Cuisine Créole à l'Usage des Petits Ménages

A cookbook of old New Orleans, collected by Célestine Eustis and published in 1904 — gumbos, jambalayas, daubes, calas and punches, half in English and half in French, seasoned throughout with the songs of the Creole kitchen.

About the book The songs & pictures

◆ A Cabinet of Curiosities ◆

The Lagniappe

Songs, proverbs, and the strange corners of a Creole kitchen — the little something extra, each one linking back into the book.

Take the Lagniappe →

Browse the recipes

Soups & Gumbos

Gumbos, bisques and the soups of old New Orleans.

30 entries

Rice & Jambalaya

Jambalayas and the Creole way with rice.

8 entries

Meats

Daubes, grillades and other dishes of beef, veal and mutton.

26 entries

Poultry & Game

Chicken, turkey, ducks, snipe and other game.

12 entries

Fish & Seafood

Courtbouillon, crabs, shrimp, oysters and the fish of the Gulf.

11 entries

Vegetables & Sides

Okra, tomatoes, salads and garden dishes.

23 entries

Breads & Breakfast

Calas, batter cakes, biscuits and breakfast breads.

31 entries

Sauces & Pickles

Sauces, dressings, pickles and preserves.

10 entries

Desserts & Sweets

Cakes, puddings, pralines and sweet things.

40 entries

Beverages

Punches, eggnogg and café parfait.

8 entries

Household Hints

Hints for housekeepers, straight from 1904.

8 entries

Menus

Un piti diné créole — a little Creole dinner, in Creole and in English.

2 entries

La Cuisine Créole (en français)

The French half of the book — the author's recipes in their original French.

59 entries

Lagniappe — a little something extra

The Dinner Wheel

Can't decide what to cook? Spin the wheel and let 1904 decide.

250+ possible dinners

Plat du Jour

One receipt from the book, served fresh every day.

changes daily

The Mystery Dish

Guess the dish from its instructions — eight rounds, then challenge a friend.

a game

The Old Measures

Gills, wineglassfuls, and butter the size of an egg, converted for the modern kitchen.

a decoder

The Boldest Plates

Calf's head soup from "Uncle John," calf's liver à la Celeste Smith, and stewed tongue for lunch — the receipts the modern menu forgot.

3 receipts

Dinner Invitations

Compose a menu from the book and send a friend a proper Creole invitation.

shareable

Surprise Me

Open the book to a receipt at random — gumbo or praline, fate decides.

268 possibilities
Rights & ReuseThe complete text of Cooking in Old Créole Days (1904) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.