Broiled Sweet Potatoes
From Luncheon, 1888
Show marks of the broiler.
Presented as published in 1888. 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
248Calories
7 gProtein
56 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories248 kcal
Protein7.1 g
Carbohydrates56 g
Fiber7.7 g
Sugars1.4 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium381 mg
Potassium1179 mg
Calcium75 mg
Iron9.6 mg
Magnesium78 mg
Phosphorus147 mg
Zinc1.1 mg
Copper1.6 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.3 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4 mg
Folate30 mcg
Choline20 mg
Caffeine0 mg
Water232 g
As published
This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 16. The excerpt below is the record exactly as published.
BROILED SWEET POTATOES. chopped onion ; add a pint of gravy or broth ; simmer a moment, and remove the onion by straining ; return the broth to the pan, and add the meat. Allow it to cook a very little under-, instead of over-done. A can of French pease and a few mushrooms added, will improve the dish wonderfully. Add salt and pepper, and, if too moist, add a little flour. Prepare the shells as in the foregoing recipe ; fill them, and serve. VEGETABLES. Broiled Sweet Potatoes. — Raw and boiled potatoes are served in this manner. Cut the raw potatoes in thin slices ; brush melted butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.