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Baked Sweet Potatoes
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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
24Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories24 kcal
Protein0 g
Carbohydrates6.3 g
Sugars6.3 g
Total Fat0 g
Sodium0.1 mg
Potassium0.1 mg
Calcium0.1 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 526. The excerpt below is the record exactly as published.
BAKED SWEET POTATOES. Take medium-sized, perfect potatoes and boil them until nearly done ; take them from the water, peel them smoothly and carefully and slice them lengthwise into a queensware pudding dish ; add a reasonable portion of good butter ; sprinkle over them two or three tablespoonfuls of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.