How to Fry Plantans

Ingredients

• Plantans
• Sugar
• One tablespoon of butter
• About one tea-spoonful of cinnamon
• A little warm water
• Thick syrup (optional)

Directions

1. Slice them and fry (or fry them until soft, make a thick syrup and pour over them).
2. As they are taken out of the skillet, sprinkle sugar over them.
3. After they are all fried, put a tablespoon of butter in the skillet, and put all in.
4. Pour a little warm water over them and sprinkle in about a tea-spoonful of cinnamon.
5. Set in the oven and bake.

Source — New Orleans Cook Book
Prepared by Jonathan Frazier
Louisiana Anthology
September 21, 2022

Breakfast Casserole

Ingredients

• One pound of sausage
• Two eggs
• Two cups of shredded cheese
• Two cups of milk
• One bag of tater tots

Directions

1. Preheat oven to three hundred fifty degrees.
2. Spread sausage on the bottom of a pan. 
3. In a bowl, whisk eggs and add cheese and milk, then stir together.
4. Pour mixture over the sausage then top with tater tots.
5. You can add salt and pepper to the top as needed, then bake uncovered for 45 minutes.

Source — Kristy Krivjansky
Prepared by Grace Rivet
Louisiana Anthology
September 21, 2022

                                                                                                                  

                                                                                    

                                                                                     

Oyster Pickle. Very Easy and Nice

 

Ingredients

• Four dozen oysters
• Two teaspoons of pepper
• Two blades of mace
• One tablespoon of salt
• One cup of wine vinegar
• One cup of fresh vinegar

Directions

1. Wash the oysters and strain them carefully.
2. Add salt, mace, and wine vinegar.
3. Bring to a boil and let simmer for five minutes.
4. Remove and place oysters into small jars.
5. Boil the pickle again and let cool. When cool add the fresh vinegar.
6. Fill jars with the pickle and seal them for later use.

Source — La Cuisine Creole
Prepared by Andrew Finch
Louisiana Anthology
September 20, 2022

Royal Diplomatic Pudding

Ingredients

• One box of gelatin
• Two cup of water 
• Five cups of granulated sugar
• One half cup of lemon juice
• One green leaf
• One cup of orange juice
• Red fruit coloring
• Three egg whites

Directions

1. Add one cup of water to a box of gelatin.
2. Once it dissolves, divide in half.
3. To one half, add three cups of granulated sugar, one half cup of lemon juice, and one cup of water.
4. Put it on low heat to melt the sugar, then add green leaves to color it.
5. With the other half of gelatin add two cups of sugar and one cup of orange juice.
6. Color with red fruit coloring, and when ready to congeal add three egg whites beaten to a stiff froth and then add to the green.
7. This is a wonderful dessert, and it looks like a watermelon. 

Source — New Orleans Cook Book
Prepared by Grace Rivet
Louisiana Anthology
September 20, 2022

Fig Pudding

Ingredients

• Three cups of bread crumbs
• One cup of milk
• One cup of brown or white sugar
• One pound of figs
• One teaspoon of soda
• One cup of suet
• Two eggs
• Hot sauce
• Spices if desired

Directions

1. Finely chop suet. 
2. Combine ingredients and steam for two hours.
3. Best when served with hot sauce.

Source — New Orleans Cook Book
Prepared by Grace Rivet
Louisiana Anthology
September 20, 2022

Bread Sponge (Mary Anne's)

Ingredients

• Six potatoes 
• Six tablespoons of baker's yeast
• Two tablespoons of white sugar
• Two tablespoons of lard
• One teaspoon of baking soda
• One quart of warm water 
• Three cups of white flour (sifted)

Directions

1. Peel and boil the potatoes.
2. Mash the potatoes.
3. Mix in the lard and sugar to the mashed potatoes until creamy.
4. Gradually mix in a quart of the water in which the potatoes were boiled. 
5. Beat in the flour until smooth.
6. Mix in the yeast, and lastly the baking soda. 
7. Cover lightly and set to rise overnight in a warm place

Source — The Unrivalled Cook-Book
Prepared by Zoe Hennigan
Louisiana Anthology
September 18, 2022

Chocolate Cake

Ingredients

Cake Batter

• Two cups of sugar (sifted)
• Four cups of flour (sifted)
• Two tablespoons of butter
• Four eggs (beaten)
• One cup of milk
• Two teaspoons of cream of tartar
• One teaspoon of baking soda
• One teaspoon of vanilla (to taste)

Filling 

• 1/2 cup of chocolate (grated) 
• One egg yolk
• 1/2 cup of powdered sugar (to taste)
• 1/4 cup of milk (enough to make moist)

Directions

1. Mix the cake batter altogether until smooth
2. Distribute batter evenly among three, flat sheet pan with a 1 inch rim
3. Bake  
4. Mix the filling
5. Let cake cool then ice with chocolate filling

Source — The Unrivalled Cook-Book
Prepared by Zoe Hennigan
Louisiana Anthology
September 20, 2022