Scalloped Sweet Potatoes and Apples

Ingredients

• 2 cups boiled sweet potatoes, cut in 1/4-inch slices
• 1 1/2 cups sour apples, sliced thin
• 4 tablespoons butter
• 1/4 cup brown sugar
• 1 teaspoon salt

Method

1. 1

   Put half the potatoes in buttered baking dish, cover with half the apples, sprinkle with half the sugar, dot over with half the butter, and sprinkle with half the salt.

2. 2

   Repeat.

3. 3

   Bake 1 hour in moderate oven (350° F.).

4. 4

   Serves 6.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 184. The excerpt below is the record exactly as published.

14 cup brown sugar 4 cup butter 14 cup water Boil potatoes, pare, and cut in*halves lengthwise. Heat butter and brown sugar in heavy frying pan. Add potatoes, turn until brown on both sides. Add water, cover closely, reduce heat, and cook until tender and delicately brown. Serves 6. GLAZED SWEET POTATOES 6 boiled sweet potatoes 4 cup water 1 cup brown sugar 2 tablespoons butter Boil sugar and water 5 minutes. Add butter. Pare potatoes, slice, and arrange in buttered baking dish. Pour over 14 sirup and bake until brown in moderate oven (350° F.), basting twice with remaining sirup. Maple sirup or canned fruit juice may be used in place of sugar sirup. Serves 6. SWEET POTATOES AU GRATIN 5 cups boiled sweet potatoes, 3 tablespoons brown sugar sliced 1 tablespoon sugar Salt and pepper Buttered cracker crumbs Put layer of potatoes in baking dish. Sprinkle with salt, pepper, and sugar. Dot over with butter. Repeat; cover with crumbs. Bake until crumbs are brown. — SWEET POTATOES EN BROCHETTE Wash and pare potatoes, and cut in )4-inch slices. Arrange on skewers in groups of 3 or 4, parboil 6 minutes, and drain. Brush over with melted butter, sprinkle with brown sugar, and bake in hot oven (425° F.) until well browned. 442 THE BOSTON COOKING-SCHOOL COOK BOOK SWEET POTATO BALLS OR CROQUETTES 2 cups hot, riced sweet potatoes V4 teaspoon salt 3 tablespoons butter Few grains pepper 1 egg, slightly beaten Combine ingredients, shape in small balls or croquettes, roll in flour or dip in crumbs, egg, and crumbs, and fry (see Croquettes, p. 397). If potatoes are very dry, add hot milk to moisten. With Almonds. Add to mixture 44 cup chopped almonds, . % teaspoon nutmeg, and 1 teaspoon sugar. SCALLOPED SWEET POTATOES AND APPLES 2 cups boiled sweet potatoes, 11% cups sour apples, sliced thin cut in 44-inch slices 4 tablespoons butter 4 cup brown sugar 1 teaspoon salt

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