Sweet Potato Balls for Frying

Ingredients

• 1 pint of milk
• a tablespoonful of sugar
• one-half teaspoonful of salt
• 2, good size, scraped out and mashed
• cover these with crumbs of bread
• yolks of eggs

Method

1. 1

   Boil sweet potatoes and mash them.

2. 2

   Boil milk with lemon peel, sugar, and salt.

3. 3

   Mix the milk with the potatoes to form a paste.

4. 4

   Cool, make into balls, cover with bread crumbs and yolks, fry until brown, and serve with sugar.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 75. The excerpt below is the record exactly as published.

SWEET POTATO BALLS FOR FRYING. First boil the sweet potatoes, and then carefully mash the farinaceous or soft part. Boil in the meantime i pint of milk, putting in a little lemon peel, a table-spoonful of sugar, and one-half tea- spoonful of salt. When the milk boils take it off the fire and add the potatoes, so as to form a paste, or rather a tolerable thick mush. When cool make it into balls, and cover these with crumbs of bread and yolks of eggs. Fry them to a nice brown color, and serve them up with sugar strewn over them. JUMBLES. Flour sifted i pound. White sugar ^ pound. Butter one-half pound. Eggs 4. Make the dough as soft as you can knead it, and then take off small pieces and roll with the flat of the hand upon the table into long, round rolls, and cut off into pieces about 6 inches in length, formed into a circle, pressing the ends to- gether. Lay them upon pulverized sugar. Keep- ing the sugar side up, put into tins and bake o-n- ly until slightly browned. TOMATO SOUP— EXCELLENT. Nice, ripe tomatoes, peeled and cut fine, i pint to each quart of water necessary to make as much soup as- will be required for the family, and i pint of sweet milk for every pint of tomatoes, with salt baker's division. 231 and pepper to taste, and a little butter. Boil the tomatoes in the water until perfectly soft and dis- solved, and then add the milk, salt, pepper and butter just before serving. MEAD. Honey 3 gallons. Water i barrel. Oil of nutmeg i ounce. Oil of lemon i ounce. Yeast I quart. Bring the honey to the boiling point, being careful to lift it off at this time, so it shall not boil over, and pour it into the barrel, and in 30 min- utes add I gallon cold water and the oils and yeast, and then fill up the barrel with water.^ After fermentation it will be ready for use. BREAD— GOOD. For 4 or 5 loaves take Yeast one-half pint, put it into a 6-quart pan in which is I quart of warm water. Add salt I teaspoonful. Baking soda one-half tea-spoonful. Flour sifted in to make the consistence of batter. Cover up, and if not too cold may stand on the table ; otherwise place it where it will keep moder- ately warm, and in the morning after breakfast it will be light ; now add lard i table-spoonful, then sift in flour and stir Vv^ith a spoon until it can be put out on a bread board, and continue to work in more flour until it has been brought to the proper 2}2 DOMESTIC GUIDE. Stiffness for baking; divide into 5 loaves, place in a warm place for i hour or until it rises, then bake — and if you follow the rule you will have nice bread. RAISED BISCUIT. Milk I pint. Egg I. Butter two table-:>poonfuls. Sugar one-half pound. Baked potatoes 2, good size, scraped out and mashed

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