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Boiled Sweet Potatoes
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 214. The excerpt below is the record exactly as published.
BOILED SWEET POTATOES. Wash the potatoes, using those about of a size, so that they may cook evenly ; put them over the fire, either in hot or cold 'jalted water, and boil them for about twenty minutes, or until they are tender : then drain and serve them. If sweet potatoes are at all watery, they can be greatly improved by putting them into a very hot oven for five min- utes after they are boiled ; if they are peeled, put them in a dripping-pan with a little butter, and brown them before serving them. STUFFED SWEET POTATOES. Wash a dozen medium-size sweet potatoes
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