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Baked Sweet Potatoes
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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
723Calories
4 gProtein
79 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories723 kcal
Protein4.2 g
Carbohydrates79 g
Fiber8 g
Sugars36 g
Total Fat45 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium147 mg
Potassium898 mg
Calcium82 mg
Iron1.6 mg
Magnesium67 mg
Phosphorus126 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C6.4 mg
Vitamin A1886 mcg
Vitamin E0.7 mg
Vitamin K4.8 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate29 mcg
Choline33 mg
Caffeine0 mg
Water234 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 142. The excerpt below is the record exactly as published.
2 tablespoons sugar, 2 tablespoons Crisco, 1% cup water, and strained juice of % lemon. Peel, core, and slice apples, put them into saucepan with sugar, Crisco, water, lemon juice, and cook them until tender. Serve with roast duck. December 7 Stewed Chicken, Cream Dressing *Baked Sweet Potatoes Creamed Carrots Onion Salad Indian Pudding Bon Bons Coffee *Baked Sweet Potatoes—Peel boiled sweet potatoes and cut in slices crosswise. To 2 cups of slices allow 3 tablespoons Crisco
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