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Glazed Sweet Potatoes
From Principles of cooking, 1914
Presented as published in 1914. 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 Principles of cooking (1914) by Emma Conley, page 29. The excerpt below is the record exactly as published.
Glazed Sweet Potatoes. — Wash and pare the potatoes. Cut into halves lengthwise. Parboil to minutes. Dip into sirup, put into a buttered pan, bake 15 to 20 minutes. Baste occasionally with the sirup. Bake in a hot oven. Sirup. — Mix one half cup sugar, four tablespoons water, one tablespoon butter
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