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GLAZED SWEET POTATOES

Fannie Merritt Farmer Boston Cooking-School Cookbook
(1896 edition)


Wash and pare six medium-sized potatoes.

Cook ten minutes in boiling salted water.

Drain, cut in halves lengthwise, and put in a buttered pan.

Make a syrup by boiling three minutes, one-half cup sugar and four tablespoons water; add one tablespoon butter.

Brush potatoes with syrup and bake fifteen minutes, basting twice with remaining syrup.

 

Chef with red wine glass

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