Scalloped Sweet Potatoes
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 81. The excerpt below is the record exactly as published.
Scalloped Sweet Potatoes. Slice thinly 2 lb. of sweet potatoes, previously boiled. Butter a pie-dish or any other baking dish, range the potato slices in this, covering each layer with well-seasoned white sauce. Cover the surface with oiled butter and breadcrumbs
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