Baked Potato and Pineapple

Name: Baked Potato and Pineapple
Ingredients: sweet potato; sugar to taste; a layer of pineapple

From Raleigh recipe book, 1925

Presented as published in 1925. 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

178Calories

4 gProtein

39 gCarbs

1 gFat

Full nutrition (20 nutrients)

Calories178 kcal

Protein3.6 g

Carbohydrates39 g

Sugars14 g

Total Fat0.8 g

Sodium0 mg

Potassium1092 mg

Calcium50 mg

Iron0.9 mg

Magnesium43 mg

Phosphorus82 mg

Zinc0.8 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin C33 mg

Vitamin K0.4 mcg

Vitamin B60.3 mg

Thiamin (B1)0.1 mg

Niacin (B3)1 mg

Water179 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 15. The excerpt below is the record exactly as published.

BAKED POTATO AND PINEAPPLE Cream the sweet potato as you would Irish, only use sugar to taste. A layer of potato then a layer of pineapple

Cook this with the app: pantry check, scaling, and the assistant.