Warm Fall Vegetable Roast

Ingredients

• Cherry Tomatoes
• Cauliflower (cut into small pieces)
• Chickpeas (canned or fresh) OPTIONAL
• 1 tablespoon of cinnamon
• 2 tablespoons of grained cumin
• 1 tablespoon of chili flakes
• Salt to taste
• Pepper to taste
• 2 tablespoons of garlic powder
• 1/4 cup of olive oil 
  
  
  

Directions

1. Preheat oven to 400°.
2. Assemble vegetables on a baking dish.
3. Mix olive oil and spices.
4. Cover vegetables with the mixture of olive oil and spices.
5. Roast on 400° for 25 minutes.
6. Enjoy! (Best served over jasmine rice.)

Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021

Transparent Pudding

Ingredients

• 4 eggs
• 1 cup of butter
• 2 cups of sugar
• Citron or jelly

Directions

1. Beat each egg separately (whites from the yolks).
2. Beat together the butter and sugar to a cream.
3. Add the yolks.
4. Put a layer of citron or acid jelly on the crust.
5. Pour on the transparency.
6. Add flavor to suit the taste.
7. Bake.
8. Add whites as a meringue.

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

Transparent Pudding

Ingredients

• 4 eggs
• 1 cup of butter
• 2 cups of sugar
• Citron or jelly

Directions

1. Beat each egg separately (whites from the yolks).
2. Beat together the butter and sugar to a cream.
3. Add the yolks.
4. Put a layer of citron or acid jelly on the crust.
5. Pour on the transparency.
6. Add flavor to suit the taste.
7. Bake.
8. Add whites as a meringue.

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

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