Fried Sweet Potatoes

Ingredients

• butter the size of an egg
• four tablespoons of sugar
• salt
• pepper

Method

1. 1

   Boil or steam potatoes until almost done.

2. 2

   Pare, cut into 1/4 inch slices.

3. 3

   Melt butter and sugar in a frying pan, add potatoes, fry until brown, turning without cover.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 37. The excerpt below is the record exactly as published.

FRIED SWEET POTATOES. Mrs. Mary A. Frantz. Boil or steam the potatoes until almost done. When ready to fry pare them, cut in slices one-fourth of an inch thick. Take butter the size of an egg, four table- spoons of sugar, put into frying pan ; when all is melted lay in potatoes ; have a moderate fire ; when brown, turn; fry without cover. TO BOIL RICE. Wash and sprinkle gradually in boiling, salted water. Boil hard twenty minutes. Pour off water and set on back of stove or pour the rice in a colander to steam white and dry. Or put on in double boiler in salted water, adding more as water boils out. Milk may be added an hour before taking from fire. Boil three or four hours. RICE AU GRATIN. Mrs. W. H. Sexton. Butter a porcelain pan. Put in layers of well cooked 80 VEGETABLES rice and cheese, with a dash of cayenne pepper

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