Escaloped Sweet Potatoes

Ingredients

• enough cold boiled sweet potatoes to make three pints
• a teaspoonful of salt
• a little pepper
• one-third of a cupful of butter
• one-fourth of a cupful of boiling water

Method

1. 1

   Slice sweet potatoes, sprinkle with salt and pepper, butter a dish, layer potatoes, and pour melted butter and water over.

2. 2

   Bake in a hot oven, sprinkling with liquid every ten minutes for forty minutes total.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 266. The excerpt below is the record exactly as published.

Escaloped Sweet Potatoes. Slice enough cold boiled sweet potatoes to make three pints, and sprinkle with a teaspoonf ul of salt and a little pepper. Butter a large shallow dish, and spread the potatoes in it, making a layer not more than an inch thick. Melt one-third of a cupful of butter in one-fourth of a cupful of boiling water

Cook this with the app: pantry check, scaling, and the assistant.