vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Sweet Potato Custard
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 105. The excerpt below is the record exactly as published.
SWEET POTATO CUSTARD. Mrs. Eliza Smith. Rub cup of sweet potatoes through a colander ; beat two eggs into the potato and add half teacup of sugar. Flavor with nutmeg or any spice. Add piece of but- ter the size of a hickory nut. One cup of milk
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