Baked Sweet Potato with Caramel a la Ericsson Hammond
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve as a vegetable with hot meat.
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 101. The excerpt below is the record exactly as published.
Baked Sweet Potato with Caramel a la Ericsson Hammond Patates au four au Caramel a V Ericsson Hammond Cook sweet potatoes [see above recipe]; when they are cooked and peeled cut them in slices on a bias; put them in a frying pan on the stove with two good spoons of butter and let them cook in the butter for about ten minutes [take care not to allow them to get burned]; sprinkle them with a little pepper and salt. Arrange them in a low glass casserole plate that has been well buttered; cover them with caramel and sprinkle with sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.