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Escalloped Sweet Potatoes
From The Pattern cook-book, 1890
Serves 2
Bake for a total of forty minutes.
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 111. The excerpt below is the record exactly as published.
ESCALLOPED SWEET POTATOES. This dish makes a nice entre'e for dinner and is also appropriate for breakfast. Three pints of cold boiled sweet potatoes. One-third cupful of butter. One-quarter cupful of boiling water. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. Three tea-spoonfuls of sugar.
Cook this with the app: pantry check, scaling, and the assistant.