Silvy's Sweet Potato Custard

Ingredients

• one pint of sweet potatoes
• one-half pint of butter
• one-half pint of rich milk
• four eggs
• one cup of sugar
• one-quarter cup of brandy
• flavor with nutmeg

Method

1. 1

   Boil sweet potatoes until done, mash with butter.

2. 2

   Add milk, press through a colander.

3. 3

   Cream yolks with sugar, add to potatoes, flavor with nutmeg and brandy, then fold in beaten egg whites.

4. 4

   Bake in a pie pan without a top crust and sift powdered sugar over the top when done.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 117. The excerpt below is the record exactly as published.

SILVY'S SWEET POTATO CUSTARD. Boil until done one pint of sweet potatoes, and while still hot add to them one-half pint of butter and mash we21. Now add one-half pint of rich milk and press ii, through a colander. Cream the yolks of four eggs with one cup of sugar, and add to [the potatoes ; flavor with nutmeg and one-quarter cup of brandy

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