Sweet Potato Balls or Croquettes

Ingredients

• 2 cups hot, riced sweet potatoes
• 1/4 teaspoon salt
• Few grains pepper
• 1 egg, slightly beaten

Method

1. 1

   Combine ingredients, shape in small balls or croquettes, roll in flour or dip in crumbs, egg, and crumbs, and fry (see Croquettes, p.

2. 2

   397).

3. 3

   If potatoes are very dry, add hot milk to moisten.

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.

1% teaspoon salt 3 tablespoons butter Hot milk or orange juice to moisten Mix ingredients and beat until light. Serves 6. Sweet Potato Puff. Beat in 1 egg or 2 egg yolks or whites. Pile lightly on buttered baking dish. Bake 15 minutes in hot oven (450° F.). Mashed Sweet Potatoes de Luxe. Add 1% cup drained, crushed pineapple or 44 cup chopped pecan nut meats. Put in buttered baking dish, dot over with marshmallows. Bake in moderately hot oven (375° F.) until marshmallows melt and brown. Sweet Potatoes, Georgian Style. Put in buttered baking dish, leaving a rough surface. Boil 2 tablespoons molasses and 1 tea- spoon butter 5 minutes and pour over potatoes. Bake in hot oven (400° F.) until delicately brown. SHERRIED SWEET POTATOES 6 medium-sized sweet potatoes 2 tablespoons butter Salt Cream to moisten Sherry Bake potatoes, scoop out inside, and add salt, butter, and cream. Flavor with sherry to taste. Refill skins and bake 5 minutes in hot oven (425° F:).. Sefves 6. POTATOES 441 CANDIED SWEET POTATOES I 6 boiled sweet potatoes 1% cup melted butter 1 cup brown sugar Salt Drain, peel, and cut potatoes in halves lengthwise. Arrange in buttered baking dish, sprinkling each layer with sugar. Pour over butter and sprinkle with salt. Bake 2 hours in slow oven (300° F.). Brown top in broiling oven. Serves 6. CANDIED SWEET POTATOES II 6 medium-sized sweet potatoes 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

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