Boiled Sweet Potatoes
From Healthful cookery, 1904
Peel as soon as dry, and send at once to the table, in a hot dish covered with a folded napkin.
Presented as published in 1904. 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 (20 nutrients)
Calories103 kcal
Protein2.1 g
Carbohydrates22 g
Sugars7.9 g
Total Fat0.5 g
Sodium0 mg
Potassium632 mg
Calcium29 mg
Iron0.5 mg
Magnesium25 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin C19 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Thiamin (B1)0.1 mg
Niacin (B3)0.6 mg
Water103 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 44. The excerpt below is the record exactly as published.
Boiled Sweet Potatoes.— Choose potatoes of equal size
Cook this with the app: pantry check, scaling, and the assistant.