CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

YOU ARE HERE >>

RECIPES > 

Next Recipe

..HOLIDAY SWEET POTATOES >>>>>.. ..Sweet Potatoes (1906).. ..Baked Honey Sweet Potato.. ..Baked Sweet Potatoes (1906).. ..Bourbon Mashed Sweet Potatoes.. ..Egg cellent Sweet Potatoes.. ..Roasted Sweet Potatoes.. ..Sweet Potato Balls (1896).. ..Sweet Potato Croquettes (1896).. ..Sweet Potato Puree.. ..Sweet Potato Tart.. ..Yams, Candied..

. Home . . RECIPES . . About & Contact . . Links .

 

TO COOK SWEET POTATOES

The Inglenook Cook Book (1906)

For 1/2 gallon of potatoes, take 1 cup of sugar, butter the size of a walnut, 1 tablespoonful of flour, and a little salt.

Put all in a kettle and let brown just a little, then add about a quart of water and boil until almost dry, and there will be a good, rich syrup over the potatoes.


Sister Lizzie Warble, Mt. Morris, Ill.

 

Please feel free to link to any pages of FoodReference.com from your website.

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com