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Sweet Potato Balls

A historical recipe from Chinese recipes, by Wong, Nellie C. (Nellie Choy).

A historical recipe

Chinese recipes, by Wong, Nellie C. (Nellie Choy). Project Gutenberg eBook #76573.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Chinese recipes, by Wong, Nellie C. (Nellie Choy). Digitised by Project Gutenberg, eBook #76573 (https://www.gutenberg.org/ebooks/76573). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

China. Associated with China by the book is about Chinese cookery (Cooking, Chinese); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. ½ lb.
  2. cocoanut grated fine 1 cup chopped almonds 2 teaspoons butter 1 cup sugar ½ lb.
  3. mashed sweet potato 1 lb.
  4. Chinese rice flour Mix shredded cocoanut and chopped nuts with sugar and butter;
  5. steam until butter melts.
  6. Make the mashed sweet potatoes and rice flour into a paste.
  7. Roll out thin on board and cut in small circles.
  8. Fill with cocoanut filling and shape into small balls.
  9. Fry in deep fat until golden brown and drain on brown paper.