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Baked Sweet Potatoes
From The new practical housekeeping, 1890
Serves 4
Delicious with roast pork.
Presented as published in 1890. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium0.6 mg
Calcium1.8 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 453. The excerpt below is the record exactly as published.
Baked Sweet-potatoes. — Wash and bake in oven in their jack- ets one hour, and serve without peeling ; or With Meat, steam or boil them, remove skins, place in pan around the meat and baste often, browning nicely ; or they may be put around the meat with- out first cooking, but are not as nice and will not brown well. If POTATOES. 527 large cut in two lengthwise or even quarter them, and turn as needed. Sweet-potatoes are delicious with Roast Pork. For Carolina Sweet- potatoes^ slice raw potatoes, put in baking dish, sprinkle with sugar and more than cover with water
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