Sweet Potato Croquettes
From The blue ribbon cook book, 1904
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 17. The excerpt below is the record exactly as published.
SWEET POTATO CROQUETTES. To two cups hot riced sweet potatoes add three table- spoons butter, one half teaspoon salt, few grains pepper, and one beaten egg
Cook this with the app: pantry check, scaling, and the assistant.