Sweet Potatoes Stuffed
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
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 My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). 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.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); 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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Ingredients
Method
- MRS.
- Four large sized sweet potatoes baked until tender, then cut carefully in two.
- Cut a piece off each end, so they will stand, then scoop out, leaving the skins perfect.
- Mash the potato fine with an egg dressing as follows: boil four eggs hard, mash the yolks to a paste with cream to thin, salt and pepper to taste and a little mustard if liked;
- with this mixture fill the skins, place a piece of butter on top of each, and bake until well browned.
- Serve in individual saucers with a small doyley under.