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Candied Sweet Potatoes
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Presented as published in 1907. 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
415Calories
1 gProtein
107 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories415 kcal
Protein0.5 g
Carbohydrates107 g
Fiber1 g
Sugars102 g
Total Fat3.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol7.9 mg
Sodium21 mg
Potassium113 mg
Calcium13 mg
Iron0.2 mg
Magnesium9.1 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A230 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.6 mcg
Choline4 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 118. The excerpt below is the record exactly as published.
Candied Sweet Potatoes To 2 cups sugar add 1 cup water, and boil until it syrups, the same as for preserves, then remove from the fire and stir in 1 heaping tablesp butter. Slice boiled sweet potatoes
Cook this with the app: pantry check, scaling, and the assistant.