Mashed Yams
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.
mashed with an egg, a little butter, pepper, and salt, and served plain; or made into balls and fried like potato duchesses ; or balls of the mashed yam may be dipped in batter and fried ; or the yams may be washed, peeled, sliced, and 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.