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Boiled Sweet Potatoes
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
103Calories
2 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories103 kcal
Protein2.1 g
Carbohydrates22 g
Fiber0 g
Sugars7.9 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6999 mg
Potassium633 mg
Calcium33 mg
Iron0.6 mg
Magnesium25 mg
Phosphorus48 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water103 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 183. The excerpt below is the record exactly as published.
BOILED SWEET POTATOES Scrub thoroughly. Cover with boiling water. Add 1 tablespoon salt for 7 potatoes.
Cook this with the app: pantry check, scaling, and the assistant.