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

Sweet Potato Balls

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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