Dessert
Sweet potato croquettes
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Into two cupfuls of boiled and mashed sweet potatoes beat a tablespoonful of butter, and stir in a saucepan over the fire until smoking hot.
- Now remove and add a tablespoonful of cream and the yolks of two eggs.
- When cold, form into croquettes and roll each croquette in beaten egg and cracker-crumbs.
Historical transcription
Source method
- 1
Into two cupfuls of boiled and mashed sweet potatoes beat a tablespoonful of butter, and stir in a saucepan over the fire until smoking hot. Now remove and add a tablespoonful of cream and the yolks of two eggs. When cold, form into croquettes and roll each croquette in beaten egg and cracker-crumbs. Arrange all on a platter and set in a cold place for several hours before frying in deep cottolene or other fat to a golden brown.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.