Sweet Potato Custard
From The Central cook book, 1924
You may use the yolks of one or two eggs in the pies and make meringue of the whites if desired.
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 The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 41. The excerpt below is the record exactly as published.
Sweet Potato Custard Boil and mash fine about three large potatoes, make custard of three eggs, one and one-half cups sugar and butter about size of large egg, little salt and flour and flavoring
Cook this with the app: pantry check, scaling, and the assistant.