Browned Sweet Potatoes

Name: Browned Sweet Potatoes
Ingredients: two tablespoons of light brown sugar; a pint of potatoes; bits of butter

From The home science cook book, 1902

Presented as published in 1902. 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

451Calories

7 gProtein

102 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories451 kcal

Protein7.1 g

Carbohydrates102 g

Fiber0 g

Sugars52 g

Total Fat1.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium7 mg

Potassium2218 mg

Calcium121 mg

Iron2 mg

Magnesium88 mg

Phosphorus166 mg

Zinc1.5 mg

Copper0.9 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C67 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.9 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)2 mg

Folate0.3 mcg

Choline0.6 mg

Caffeine0 mg

Water358 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 68. The excerpt below is the record exactly as published.

Browned Sweet Potatoes. Slice partially boiled sweet potatoes slightly thicker Vegetables. 159 than Saratoga chips. Fill a baking dish with a sprink- ling of light brown sugar and bits of butter between the layers. Two tablespoons of sugar suffice for a pint of potatoes

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