CookEat Recipe
Sweet Potato Purée
Smooth sieved sweet-potato and hot-milk purée. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1081. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use consistent sweet-potato product/size and thermometer-safe hot holding as component. Limites : Potato mass, peel/sieve loss, milk absorption and finished puree yield are unmeasured. No fixed dome shape or dependent ham serving is promised.
Method
Steps
Step 1
Boil SIX medium sweet potatoes for printed forty-minute guide in TWO quarts water with teaspoon salt until tender. Drain and peel, then press through sieve into small pan.
Step 2
Season sieved potato with a separate saltspoon salt and two saltspoons white pepper; add half-ounce butter and ONE-AND-HALF gills HOT milk. Stir while heating two minutes, measure actual output and use as needed, as required.
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