Dessert
Sweet potatoes au gratin
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.
- Peel and slice cold, boiled sweet potatoes.
- Grease a pudding dish, put a layer of potatoes in the bottom of it, sprinkle with salt, pepper, sugar and bits of butter.
- Put in more potatoes, sprinkle these as you did the others, and when the dish is full pour over the contents a gill of boiling water, in which a tablespoonful of butter has been melted.
- Strew with fine crumbs, sprinkle with salt and pepper, and bake, covered, for twenty minutes.
Historical transcription
Source method
- 1
Peel and slice cold, boiled sweet potatoes. Grease a pudding dish, put a layer of potatoes in the bottom of it, sprinkle with salt, pepper, sugar and bits of butter. Put in more potatoes, sprinkle these as you did the others, and when the dish is full pour over the contents a gill of boiling water, in which a tablespoonful of butter has been melted. Strew with fine crumbs, sprinkle with salt and pepper, and bake, covered, for twenty minutes. Uncover and 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.