Sweet Potato Pone

Ingredients

• one quart of raw sweet potatoes
• a heaping tablespoonful of lard
• a teaspoonful of allspice

Method

1. 1

   Grind sweet potatoes and mix with molasses until soft.

2. 2

   Add lard and allspice.

3. 3

   Place in a cake tin and bake in a slow oven, stirring until brown.

4. 4

   Allow to cool, cut into slices, and serve.

Nutrition per serving

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 8. The excerpt below is the record exactly as published.

SWEET POTATO PONE There are two sure ways of identifying a true south- erner. One of them is to play "Dixie." Unlike your northerner, or counterfeit southerner who springs to his feet and looks exalted and proud when the band strikes up that swinging anthem, your true, or southern south- erner rarely springs. Generally he just sets and waggles one boot, and looks happy or sentimental, according to his nature. That is one way of detecting your true southerner. The second and surer way is to announce in a tremulous voice: "Gemmen, dat potato pone am done set." The sweet potato pone is strictly a southern dish. It is served south of the Mason and Dixon line hot and smoking. You don't need much experience as a cook, although the old rule which also places "perfect" after "practice" of course holds good. Your ninth potato pone will be better than your third. Here is the how : Grind up raw sweet potatoes in a meat chopper until you have one quart. Mix the grindings thoroughly in a bowl with molasses— enough molasses so the mass is soft and sticky, or spongy. Mix in a heaping tablespoonful of lard. [43] THE STAG COOK BOOK Add a teaspoonful of allspice

Cook this with the app: pantry check, scaling, and the assistant.