Escalloped Sweet Potatoes
From The Central cook book, 1924
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 The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 14. The excerpt below is the record exactly as published.
Escalloped Sweet Potatoes Use cold boiled potatoes and slice. Arrange in alternate layers with a can of mushrooms, season each layer with butter, salt and pepper. Fill dish nearly full; then pour over one cupful of good cream. Cover with buttered bread crumbs
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