Candied Yams
From The Williamston cook book, 1950
Presented as published in 1950. 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 The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 49. The excerpt below is the record exactly as published.
CANDIED YAMS Peel potatoes and slice as desired. Cook potatoes in salt water until done. Drain. Mix: 1/3 cup water Y% to % stick butter 2/3 c. white corn syrup Allspice
Cook this with the app: pantry check, scaling, and the assistant.