New Orleans Sweets
A historical recipe from To Be "Talked About" Use Cookie 'n' Cracker Cookin', by Jeanette Hindman Elliott, Alfred Festen (1959).
A historical recipe
To Be "Talked About" Use Cookie 'n' Cracker Cookin', by Jeanette Hindman Elliott, Alfred Festen (1959). Project Gutenberg eBook #64687.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From To Be "Talked About" Use Cookie 'n' Cracker Cookin', by Jeanette Hindman Elliott, Alfred Festen (1959). Digitised by Project Gutenberg, eBook #64687 (https://www.gutenberg.org/ebooks/64687). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by a place in its title: new orleans (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- 3 large size sweet potatoes 4 tablespoons butter ¾ cup GRAHAM CRACKER crumbs ½ cup chopped pecans ½ teaspoon ginger 4 tablespoons butter 6 tablespoons New Orleans molasses ½ teaspoon ginger ¼ teaspoon nutmeg ¼ teaspoon cinnamon 6 maraschino cherries 4 tablespoons New Orleans molasses Boil sweet potatoes in jackets until very tender.
- While they are cooking, melt 4 tablespoons butter in skillet;
- add GRAHAM CRACKER crumbs, nuts and ginger, turning constantly.
- When potatoes are done, peel and mash;
- add remaining butter, the 6 tablespoons of molasses and the remaining spices, whip until fluffy.
- Pile potatoes in a greased 2 qt.
- glass casserole and top with sauteed GRAHAM CRACKER crumbs;
- spread remaining 4 tablespoons of New Orleans molasses over all;
- and garnish with 6 maraschino cherries.
- Bake 20 minutes at 350° F.
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