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SWEET POTATO CROQUETTES

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

Sweet Potato Croquettes

 
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 croquettes, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.

 

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