Sweet Potato Custard
From The Henderson cook book, 1914
Serves 3
— Mrs. W. E. Moss.
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 41. The excerpt below is the record exactly as published.
SWEET POTATO CUSTARD. One pint mashed steamed potatoes, 2 eggs, 1 cup sugar, 1 cup sweet milk, butter size of an egg, % teaspoon baking powder added in last minute. Flavor with nutmeg.
Cook this with the app: pantry check, scaling, and the assistant.