Yams (Ignames)

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

Types of Yams

the white, or “floury” ↝ Yam, raw [Vegetables and Vegetable Products]
the Guinea ↝ Yam, raw [Vegetables and Vegetable Products]
the hard ↝ Yam, raw [Vegetables and Vegetable Products]
the yellow, or “affoo” ↝ Yam, raw [Vegetables and Vegetable Products]
the negro ↝ Yam, raw [Vegetables and Vegetable Products]
the Japanese ↝ Yam, raw [Vegetables and Vegetable Products]
the Indian yam ↝ Yam, raw [Vegetables and Vegetable Products]

Instructions (2)

These tubers are in appearance something between Jerusalem artichokes and potatoes, particularly the sweet potato or batata, which they greatly resemble, though actually belonging to different species.
They can, however, be cooked in the same way.

Original Text · last edited 4 days ago

Yams (Ignames).—Of these there are several
kinds, the white, or “floury”; the Guinea; the hard;
the yellow, or “affoo”; the negro; the Japanese;
and the Indian yam. The white yam is generally
considered the best. These tubers are in appearance
something between Jerusalem artichokes and potatoes,
particularly the sweet potato or batata, which they
greatly resemble, though actually belonging to
different species. They can, however, be cooked
in the same way.

Notes

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