Fried Yams

Name: Fried Yams
Ingredients: fried till crisp in hot fat; dusting these thickly with salt, cayenne, and freshly-ground black pepper; dusting these thickly with salt, cayenne, and freshly-ground black pepper; dusting these thickly with salt, cayenne, and freshly-ground black pepper

From The "Queen" cookery books: Vegetables, 1902

Presented as published in 1902. 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 "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 74. The excerpt below is the record exactly as published.

fried till crisp in hot fat ; or they may be devilled, by slicing them as before, buttering both sides well, dusting these thickly with salt, cayenne, and freshly-ground black pepper

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