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Produce
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Meat & Poultry
Dairy & Eggs
Oils & Vinegars
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Pantry / Durable
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Cold plates and long braises
Oct 11–17, 2026
A mixed week: a cold dressed chicken salad on the warmest day, a lamb braise for the coolest, and a boiled fish under a milk-and-herb sauce from The Creole Cookery Book (1885).
This is a present-day menu assembled from historical cookbook records. It is a source-led sampler, not a claim that this exact week is traditional or representative of how every Louisiana Creole household eats today.
Louisiana Creole dinner week
Louisiana Creole dinner week
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Tuesday
Chicken Stewed With Green Peas
View a published recipe at Internet Archive (opens in a new tab)
3 of 9 items checked · 5 aisles
4 of 13 items checked · 6 aisles
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Each dinner is adapted from a public domain record in the Open Recipe Archive collection; the card’s source link carries its original cookbook and record. These dishes reflect authentic period techniques and ingredients, organized into a practical weekly dinner plan.