Creamed Sweet Potatoes (Patates a la Creme)
From The Swedish, French, American cook book, 1918
Serves 4
Serve with any kind of meat.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 412. The excerpt below is the record exactly as published.
Creamed Sweet Potatoes ( Patates a la Creme ) Select nice sweet potatoes, and boil [see recipe: Boiled Sweet Potatoes with Butter]. Cut in small dices — take two cups of the dices for the sauce. Put one tablespoon butter in a pan, add one heaping tablespoon flour and one and a half cups hot milk; season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.