Spanish Sweet Potato Pone

Ingredients

• five cups of sweet potatoes
• three cups of best West India molasses
• two cups of butter
• one cup of preserved ginger
• one cup of preserved orange peel
• one teaspoon salt
• one tablespoon pounded ginger
• two tablespoons allspice, cloves, mace and cinnamon mixed

Method

1. 1

   Wash, peel, and grate sweet potatoes.

2. 2

   Stir in molasses, melted butter, preserved ginger, preserved orange peel, salt, pounded ginger, and mixed spices.

3. 3

   Pour into a well-greased pan and bake in a moderately hot oven.

4. 4

   Test with a knife; when the blade comes out clean, remove from the oven and let cool before taking it from the pan.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 10. The excerpt below is the record exactly as published.

SPANISH SWEET POTATO PONE. Emilia Lundberg, 2400 South Flower street. Los Angeles, Cal. — (A recipe which originally came from the island of Barbadoes, and will instantly commend itself if you like sweet potato.) Wash, peel and grate the be.st qual- ity of sweet potatoes. Measure five cups into a large bowl. Into this stir three cups ot best West India molasses, two cups butter, (melt the butter carefully and do not let it get oily,) one cup preserved - ginger, one cup of preserved orange peel, (orange peel and ginger to be cut fine,) one teaspoon salt, one tablespoon pounded ginger, and two ta- blespoons allspice, cloves, mace and cinna- mon mi

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