Belgian Sweet Potato Purée

Name: Belgian Sweet Potato Purée
Ingredients: Boil 4 sweet potatoes until soft; with 1 tablespoonful of butter; a beaten egg; 1 tablespoonful of brown sugar; 0.5 teaspoonful of cinnamon; and 0.5 cup of milk

From 365 foreign dishes, 1908

Presented as published in 1908. 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

612Calories

19 gProtein

111 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories612 kcal

Protein19 g

Carbohydrates111 g

Fiber0 g

Sugars52 g

Total Fat22 g

Saturated Fat3.8 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol232 mg

Sodium145 mg

Potassium2804 mg

Calcium307 mg

Iron3 mg

Magnesium122 mg

Phosphorus417 mg

Zinc2.9 mg

Copper1 mg

Manganese2.2 mg

Vitamin D2.2 mcg

Vitamin C77 mg

Vitamin A119 mcg

Vitamin E0.6 mg

Vitamin K1.2 mcg

Vitamin B60.8 mg

Vitamin B121.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.4 mg

Folate24 mcg

Choline169 mg

Caffeine0 mg

Water561 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 31. The excerpt below is the record exactly as published.

Belgian Sweet Potato Pur^ BchI 4 sweet potatoes until soft. Mashtm- til Binooth with i tablespoonful of butter, a beaten eggs, i tablespoonful of brown sugar, X teaspoonful of cinnamon a

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