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American Yams
From Cassell's dictionary of cookery, 1892
Serves 4
Time to simmer the slices is about three-quarters of an hour.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories10 kcal
Protein0.1 g
Carbohydrates2 g
Fiber0.4 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1752 mg
Potassium45 mg
Calcium4.8 mg
Iron0.1 mg
Magnesium2.8 mg
Phosphorus4.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.4 mcg
Choline1.1 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2336. The excerpt below is the record exactly as published.
yams; the root strikes perpendicularly down into the ground, and forms its tuber often at a very considerable depth, which is sometimes inconvenient to the cultivator, but this is pre- vented by putting a slate under it." Yams, American. — Yams, when roasted or boiled, form a nutritious and palatable c^rticle of food. They are excellent prepared as follows : — Cut them into slices half an inch thick, and form them into rounds about the size of the top of a tea-cup. Wash, drain, and dry them well, put them into a well-buttered saucepan, and season with a little salt and grated nutmeg. Moisten with water
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