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Glazed Sweet Potatoes
From The new practical housekeeping, 1890
Serves 1
Repeat basting several times.
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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 454. The excerpt below is the record exactly as published.
eamed Sweet- potatoes, finishing as above. For Mashed Potatoes, boil or steam and prepare as Irish potatoes. However cooked, they require more time tlum the Irish. Browned Sweet^tatoes. — Put in a frying-pan half cup each butter and lard, cup sugar, and pint water ; pare potatoes, slice length* wise if large, aad and keep closely covered, ooil until water boils away, then ttrown nicely but do not let burn. After removing potatoes, pour in cup cream, let poll and pour over potatoes. Serve hot. Or cut cold boiled potatoes in thick slices and season. Have butter or drippings in fryine-pan and add slices to cover the bottom ; brown ana turn as pancakes. Sliced raw ones may be prepared same, be« in^ careful not to cook too long as they will become hard. Par- snips may be browned as above. Fried Sweet'potatoes. — Peel, slice, and drop in smoking-hot fat, turning to nicely brown both sides, or fry sliced cooked ones eame ; or smgle-bread, some using flour instead of crumbs and fry. Olazed Svyeeirpotatoes. — Boil till tender, peel carefully, and lay in buttered dripping-pan, in a good oven: as they begin to crust over, baste with a little butter
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Cook this with the app: pantry check, scaling, and the assistant.