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SWEET POTATO BALLS

Fannie Merritt Farmer Boston Cooking-School Cookbook (1896)

To two cups hot riced sweet potatoes, add three tablespoons butter, one-half teaspoon salt, a few grains pepper, and one beaten egg.

Shape in small balls, roll in flour, fry in deep fat, and drain.

If potatoes are very dry, it will be necessary to add hot milk to moisten.


 

 

 

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