The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

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Boiled Sweet Potatoes

Select potatoes of uniform size. Wash, pare, and cook twenty minutes in boiling salted water to cover. Many boil sweet potatoes with the skins on.

For the Modern Kitchen

A three-sentence recipe from Fannie Farmer that assumes you know the rest. The only variables are size and doneness.

A Little History

Sweet potatoes and white potatoes appear near one another in this chapter, but they are unrelated plants: the sweet potato is a morning-glory relative from tropical America, the white potato a nightshade from the Andes. In turn-of-the-century American cookery sweet potatoes were more strongly associated with the South and with autumn markets, and some Northern cookbooks treated them only briefly. The terseness here is in keeping with the book's vegetable chapters, where boiling is given once as a foundation and other treatments follow.

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