Flour, Butter and Sugar … Until You Get to New Orleans

I’m reading an old cookbook written before WWII, showcasing different regions in the United States and sharing their traditional recipes with us. I’ve read pages and pages of recipes so far, and one thing most of the recipes have in common are flour, butter and sugar, over and over again. Until you get to the section on New Orleans. The various cultures who called Louisiana home (African, French, Spanish, Native American, etc.) combined with the availability of game in the swamps, a climate enabling early fruits and vegetables in great varieties and an array of seafoods, are why New Orleans became delightfully world famous for it’s delicious foods when a lot of the rest of America was figuring out twenty different ways to make flour, butter and sugar taste different. But we’ve been hearing for years that Americans eat too much sugar and how it isn’t good for us. Olive oil is being substituted a lot for butter and those on low carb diets desire cutting back on bread and flour. Butter and sugar are two ingredients we need to use moderately (some people not at all). It isn’t always easy but we’ll probably maintain better health if we do.

Suellen Ocean is the author of the vegetarian cookbook, Poor Jonny’s Cookbook. Available here:


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