Candied Sweet Potatoes
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Presented as published in 1915. 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
1467Calories
18 gProtein
358 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories1467 kcal
Protein18 g
Carbohydrates358 g
Fiber19 g
Sugars208 g
Total Fat23 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol63 mg
Sodium62 mg
Potassium3835 mg
Calcium117 mg
Iron7.4 mg
Magnesium209 mg
Phosphorus518 mg
Zinc2.7 mg
Copper1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C177 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K18 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.5 mg
Folate135 mcg
Choline109 mg
Caffeine0 mg
Water836 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 18. The excerpt below is the record exactly as published.
Candied Sweet Potatoes. 6 medium-sized potatoes % C. water 1 C. sugar 2 Tb. butter
Cook this with the app: pantry check, scaling, and the assistant.