Buttered Sweet Potatoes

Name: Buttered Sweet Potatoes
Ingredients: good-sized sweet potatoes; butter each piece

From What to eat, how to serve it, 1891

Presented as published in 1891. 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 What to eat, how to serve it (1891) by Christine Terhune Herrick, page 53. The excerpt below is the record exactly as published.

Buttered Sweet Potatoes, — Boil good-sized sweet potatoes, scrape them, and slice them lengthwise ; butter each piece

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