Sweet Potato Croquettes with Marshmallow a la Beverly
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Can be used as garnishing for meat dishes.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 100. The excerpt below is the record exactly as published.
Sweet Potato Croquettes with Marshmallow a la Beverly Croquettes de Patates aux Guimauves a la Beverly Cook three good-sized sweet potatoes; put them in cold water with some salt and when they are cooked remove the skin and put 132 MRS. ERICSSON HAMMOND’S COOK BOOK them through the potato ricer; beat them until creamy, adding a spoon of butter, pepper and salt. Form them in the shape of pyramids about two and a half inches in height, press the center of each pyramid about a half inch in depth and the width of a thimble. Put them on a buttered baking sheet and cover with Perigord sauce
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