Dutch Sweet Potato Puff
From 365 foreign dishes, 1908
Presented as published in 1908. 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 365 foreign dishes (1908) by Josephine Preston Peabody, page 6. The excerpt below is the record exactly as published.
Dutch Sweet Potato Pu£F. Peel and boil 3 sweet potatoes in salted water until tender; then mash well with 3 beaten yolks of eggs, i cup of milk, 3 tablespoonfuls of butter, 2 tablespoonfuls of sngar, a pinch of nutmeg and lemon-juice. Beat the whites with a pinch of salt to a stiff froth; add to the potatoes and put in a Fthma3j well-bnt ered baking-dish and bake. Serve hot. 33. — Spaghetti (Italian). Boil % pound of spaghetti UDtil tender. Drain. Heat i tablespoonful of butter, stir in yi pound of grated cheese, salt and pepper. Then add 1 cup of milk
Cook this with the app: pantry check, scaling, and the assistant.