Portguese Apple Pudding

Ingredients

• 12 apples
• 1/2 lemon
• 1 cup of sugar
• good paste

Ingredients for Custard Sauce

• 3 egg yolks
• 1 pint of milk
• 2 tablespoons of sugar

Ingredients for Meringue

• 3 egg whites
• 1/4 cup of sugar

Directions

1. Peel, core, and stew to a pulp 6 tart apples.
2. Press pulp through a colander.
3. Add the grated rind of 1/2 a lemon and 1/4 cup of sugar to sweeten.
4. Pare, quarter, and core 6 more apples.
5. Place the apples in a baking dish.
6. Sprinkle 1/2 cup of sugar over the apples.
7. Put apples in the oven and bake slowly until tender.
8. Line a deep pie plate with good paste and bake until well colored.
9. Pile stewed apples up in a dome shape.
10. Pour baked good paste onto stewed apples.
11. Make meringue by mixing 3 egg whites and 1/4 cup of sugar to a stiff froth.
12. Cover the apples with the meringue.
13. Bake in the oven until brown.
14. Make custard sauce by mixing 3 egg yolks, 1 pint of milk and 2 tablespoons of sugar.

Source — New Orleans Cook Book
Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021

Portguese Apple Pudding

Ingredients

• 12 apples
• 1/2 lemon
• 1 cup of sugar
• good paste

Ingredients for Custard Sauce

• 3 egg yolks
• 1 pint of milk
• 2 tablespoons of sugar

Ingredients for Meringue

• 3 egg whites
• 1/4 cup of sugar

Directions

1. Peel, core, and stew to a pulp 6 tart apples.
2. Press pulp through a colander.
3. Add the grated rind of 1/2 a lemon and 1/4 cup of sugar to sweeten.
4. Pare, quarter, and core 6 more apples.
5. Place the apples in a baking dish.
6. Sprinkle 1/2 cup of sugar over the apples.
7. Put apples in the oven and bake slowly until tender.
8. Line a deep pie plate with good paste and bake until well colored.
9. Pile stewed apples up in a dome shape.
10. Pour baked good paste onto stewed apples.
11. Make meringue by mixing 3 egg whites and 1/4 cup of sugar to a stiff froth.
12. Cover the apples with the meringue.
13. Bake in the oven until brown.
14. Make custard sauce by mixing 3 egg yolks, 1 pint of milk and 2 tablespoons of sugar.

Source — New Orleans Cook Book
Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021

Jeff Davis Pudding

Ingredients

• 1 tea cup of New Orleans molasses
• 1 tea cup of beef suet
• 1 tea cup of butter milk
• 1 tea cup of raisins (seeded)
• 1 tea cup of currants
• 5 cts of citron cut in pieces for cakes
• 1 teaspoon of soda dissolved in buttermilk or sifted in the flour
• 3 cups of flour

Directions

1. Cut citron in pieces as for cakes.
2. Dissolve soda in buttermilk.
3. Sift flour.
4. Add sifted flour to soda and buttermilk mixture.
5. Mix together the molasses and beef suet and add to mixture.
6. Add the raisins, currants, and citron to the flour and mix well.
7. Stir in the grated nutmeg.
8. Grease a mould well, pour mixture into mould and steam for 4 hours.
9. Pour boiled sauce over the top for flavoring.

Ingredients for Boiled Sauce

• 1 heaping tablespoon of butter
• 1 pint granulated sugar
• Nutmeg

Directions for Boiled Sauce

1. Mix together granulated sugar, butter, and nutmeg for boiled sauce.

Source — New Orleans Cook Book
Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021

Jeff Davis Pudding

Ingredients

• 1 tea cup of New Orleans molasses
• 1 tea cup of beef suet
• 1 tea cup of butter milk
• 1 tea cup of raisins (seeded)
• 1 tea cup of currants
• 5 cts of citron cut in pieces for cakes
• 1 teaspoon of soda dissolved in buttermilk or sifted in the flour
• 3 cups of flour

Directions

1. Cut citron in pieces as for cakes.
2. Dissolve soda in buttermilk.
3. Sift flour.
4. Add sifted flour to soda and buttermilk mixture.
5. Mix together the molasses and beef suet and add to mixture.
6. Add the raisins, currants, and citron to the flour and mix well.
7. Stir in the grated nutmeg.
8. Grease a mould well, pour mixture into mould and steam for 4 hours.
9. Pour boiled sauce over the top for flavoring.

Ingredients for Boiled Sauce

• 1 heaping tablespoon of butter
• 1 pint granulated sugar
• Nutmeg

Directions for Boiled Sauce

1. Mix together granulated sugar, butter, and nutmeg for boiled sauce.

Source — New Orleans Cook Book
Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021

Broiled Beef Steak

Ingredients

• Flank or top round steak
• 1 stick of butter
• Salt 
• Pepper
• Parsley

Directions

1. Preheat oven and set broiler on high. 
2. Flatten your steak with the method of your choice.
3. Place melted butter over steak. 
4. Season steak with salt and pepper. 
5. Place seasoned steak on iron gridle. 
6. Pour remaining melted butter on top.  
7. Broil in oven for 5-6 minutes; flip and cook for an additional 3-4 more minutes.
8. Remove from oven and garnish with parsley. Serve hot. 

Source — New Orleans Cookbook
Prepared by Nicquita Harris
Louisiana Anthology
September 28, 2021

Broiled Beef Steak

Ingredients

• Flank or top round steak
• 1 stick of butter
• Salt 
• Pepper
• Parsley

Directions

1. Preheat oven and set broiler on high. 
2. Flatten your steak with the method of your choice.
3. Place melted butter over steak. 
4. Season steak with salt and pepper. 
5. Place seasoned steak on iron gridle. 
6. Pour remaining melted butter on top.  
7. Broil in oven for 5-6 minutes; flip and cook for an additional 3-4 more minutes.
8. Remove from oven and garnish with parsley. Serve hot. 

Source — New Orleans Cookbook
Prepared by Nicquita Harris
Louisiana Anthology
September 28, 2021

How to Fry Plantains

Ingredients

• 2 plantains
• 1/4 cup of sugar
• 1 teaspoon of cinnamon
• 2-3 tablespoons of vegetable or canola oil 
• 1 tablespoon of butter
• 3 tablespoons of warm water

Directions

1. Peel and slice plantains. 
2. Place vegetable or canola oil in a cast iron skillet and heat until oil reaches 375 degrees. 
3. Fry plantain slices on one side for 1 1/2 minutes; flip and fry for an additional minute on opposite side. 
4. Remove plantain slices from skillet and sprinkle sugar on top of them. Set aside. 
5. In the same skillet add butter and melt.
6. Add plantains, water, and cinnamon and mix with the melted butter.  
7. Place skillet with mixed ingredients in preheated oven at 350 degrees. 
8. Bake for 20 minutes. 
9. Remove skillet from oven and serve warm.  

Source — New Orleans Cookbook
Prepared by Nicquita Harris
Louisiana Anthology
September 28, 2021